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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
シャリは赤酢と米酢を使った、赤シャリと白シャリの2種類を使い分けている。マグロに関してはシャリの温度を高めにし調和を取っている。
大将はフレンドリーで接客、コミュニケーションが良い。
頂いたのはこちら。
・とろたく（手巻き）
・煮たこ（つまみ） 塩使わず風味を大切に
・かすごだい 半身 昆布締め
・いさき15日寝かし（カボス擦り）米酢 愛南町
・まごち唐揚げ あさつき入り（つまみ）
・白アマダイ 煮切り+カボス汁 船上神経締め
・白エビ朧昆布締め15〜20匹 大将大好きらしい
・うなぎ茶碗蒸し 赤酢シャリ入り
・マグロ漬け 赤酢 青森泊 50キロ程
・こはだ 風味を残すため浅めに漬けてる
・車海老2匹 小さめの甘みが良い
・中トロ（背トロ） 26日熟成 切ってから常温（融点を高める） ご飯暖かめ
・蒸し穴子
・しじみ出汁
・玉 デザート風
ごちそうさまでした。
また再訪したいと思います。