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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
神戸で食べる赤酢すし まさに一流。
スタンダードコース17600円 全18品
本鮪トロ
金目鯛紹興酒つけ
漬けマグロ
サクラマスの醤油漬け
トロ藁焼き
白甘鯛の昆布締
北海道産煮ほたて
ドライトマト牡蠣茶碗蒸し
イカ紫ウニ
高知県産シマアジ
ほたるいかとそら豆春巻き
炭のどぐろ
せこがに
鯛
蒸し鮑肝ソース
海老
煮穴子
赤だし
極上ネギトロ巻
(小中大特大から選択)
和紅茶アイス最中
全主役級。
お米は硬めで１粒１粒を味わえる感じ〇
シャリの味はしっかりめ。
１品は最後にシャリを入れて卵がけご飯やとろリゾット風になったりで最後まで楽しめました。
大間の本マグロトロ
銚子の本鮪 とろける美味しさ。
ドライトマト牡蠣茶碗蒸し
牡蠣の濃厚さとドライトマトのあっさりが
ちょうど良くて最高。
蒸し鮑肝ソース
濃厚な肝ソースが最高。
鮑を食べた後はシャリを入れリゾット風。
極上ネギトロ巻
ほぼ飲み物な最強ネギトロたく
（これはどのコースでも出てくるとのこと）
サイズは小・中・大・特大から選べて
私は大！
結構お腹いっぱいだったけど全然余裕。
まるで飲み物←
海老
ぷりっぷり。
ふわっと香る昆布が最高。
煮穴子
口の中でふわーとほどけて最高な穴子
思い出しただけで食べたくなるやつ
赤出汁
ノドグロ、金目鯛などのアラから取った赤出汁
そら美味しい。持って帰りたい…
また誰かの誕生日連れていきたいと思いました。