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シェアコースB 量としては充分でした。お通しはホネと肝の佃煮、トマト
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個別注文の串焼き。上がきも焼き、下が腎臓と肝臓。こちらは鰻重と違い味付けはしっかり
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うまき。卵が甘くてほっこり
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白焼き。口に入れた瞬間溶けます！
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うざく。鰻重の鰻より焼きを強めにすることで酢きゅうりと絶妙なバランス
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鰻重の前に漬物盛り合わせ
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この鰻重は無茶美味い。サッパリした食感なのに鰻の肉厚が伝わる口福感。こんな鰻重食べたことない
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肝吸いは鰻重の付属レベルじゃない、ただ自己主張でなく鰻重に寄り添う感じ
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柚子のシャーベット。カットした柚子のシロップ漬が不思議な食感
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クラフトビール
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磯自慢。やはり白焼きには吟醸酒！
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これは気付けない
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いろいろメッセージ
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予約のみ。でも、予約電話の応対、神対応！
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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
個別の説明は写真と合わせて記させて頂きますが、言いたいことは、1mm足りとも無駄がないと言うこと（日本語で言えば一分）
コースの鰻と言うと、お造りとかなんだとか無駄が多すぎるし、どうも鰻はタレと焼きを繰り返したほうが香ばしいと言う価値観が主流すぎて皮がパリパリなのか焦げなのか分からない、焦げてることが良いみたいなのはまさに無駄、と言うことも少なくない
翻って、小満津さんは、鰻による鰻（好き）のためのコースであり、丁寧に蒸す、焼くのギリギリを攻めている（それが職人技なんだろうな）のがよく分かる
面白かったのは、店内が微妙に洋風なこと、BGMもジャージーな音楽
久しぶりに美味しい鰻を頂きました
追伸
退店時、大将と女将お二人で見送り頂きました