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うなぎの刺身
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骨せんべい
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かぶと串-蒸しタレ
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かぶと串-塩焼き
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ミノ塩焼き
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ハラミ串
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チアイ串
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ヒレ串
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キモ串
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ウ巻き
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白焼(もじお・ワイン塩)
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カラスミ、八幡まき、粕漬け
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うなぎときゅうりの酢の物
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蒲焼
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うなぎのお茶漬け
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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
目の前で手際よくさばかれるライブ感に、食事への期待が高まります！今回は食べ比べコース［竹］をいただきました。
驚いたのは、うなぎの刺身と希少部位の串焼きです。刺身はフグに似た味わいで、川魚特有の臭みは一切なく、後味にはさらりとした甘い脂の余韻が広がりました。血あいは一串で10匹分ほど使うそうで、手間と希少さを感じる贅沢な味わいでした。
焼きは蒸しを入れない関西風のスタイルで、タレは関東風というハイブリッドなこだわり。皮目は香ばしく、身の弾力がダイレクトに伝わります。〆まで鰻の奥深さを存分に楽しめる一軒でした！
食べ比べコース［竹］
• 骨せんべい
• うなぎの刺身
• 串焼き各種（かぶと、ミノ、ハラミ、チアイ、ヒレ、キモ等）
• ウ巻き
• 白焼 (もじお・ワイン塩)
• 珍味（粕漬け、八幡まき、カラスミ）
• うなぎときゅうりの酢の物
• 蒲焼
• うなぎのお茶漬け