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ランキングと口コミで探せるグルメサイト
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・ 本まぐろ
しっとりとなめらかな口当たり。ほどよくとろける脂に、赤身の旨みがしっかりと感じられる一貫。
・ ヒラメの昆布締め
淡白なヒラメに昆布の旨みがじんわり染み込む。
・ スープ
貝の風味がふわっと広がるやさしい出汁。
・ イサキ
イサキのほのかな脂に、しそとあけびの香りが重なって華やかな味わいに。
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コリッとした歯ごたえと甘みが魅力。
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透き通るような見た目の上品な白身に、ショウガの香りがきゅっと引き締めてくれる組み合わせ。
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まぐろの旨みを引き出す漬けに、柚子の香りがふわっと立ちのぼる。
・ 太刀魚の醤油漬け焼き
表面は香ばしく中はふっくら。醤油の香りと脂の甘みがちょうどよく溶け合った一皿。
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ふっくらとしたシャリに、蟹の旨みがぎゅっと詰まった押し寿司。
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表面を藁で香ばしく炙ったカツオは、香り高くて力強い。
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炙った脂の香ばしさと、ウニの甘みがとろけ合う極上の一口。
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モチっとした弾力とほのかな甘みが心地よい。
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頭はねっとり甘く、身は引き締まっていて、ひとつのネタで二度おいしい演出が光る。
・ ヤマメ
サクサクと香ばしいヤマメに、いくらのプチッとした塩気。
・ カサゴ
しっかりした身のカサゴに、山菜の香りと山椒が重なって、春の訪れを感じさせる一皿。
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ほんのり甘く締めた身がふっくら柔らか。
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浅めの締め加減で、脂の旨みがしっかりと感じられる。
・ 大トロ
とろける脂が口いっぱいに広がる、王道のご褒美。
・ 蒸し穴子
ふわっとした食感に甘めのツメが絡んで、やさしい余韻が残る。
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ふわふわの玉子に海老の風味がやさしく溶け込む。
・ 杏仁豆腐
甘酸っぱいいちごと、とろける杏仁のやさしいハーモニー。