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銀杏餅
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寒ぶり&シメサバ
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ヒラメ
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白子のリゾット風
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アオリイカ
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熟成の酢牡蠣
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本鮪の赤身
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こはだ
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赤鯛の酢の物
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のどぐろ
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カワハギの握り
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毛ガニ
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熟成のイワシ
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北海島エビ
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金目鯛の茶碗蒸し
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中トロ
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いくらの醤油漬け&バフン雲丹
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玉子
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しじみ
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穴子
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クエ
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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
正直なところ、ここまで手数を尽くした作品を語る言葉を持ち合わせていないので、写真を載せておきますね
熟成鮓、それもネタによって熟成する期間が違う、今日の最高は24日間だったかな？、が中心ですが、そこに別の素材が加わることで、例えば、海老塩をサラッとかけるだけで、芳醇な素材が幾重にも広がりを見せる、そんな気がします（写真のとおり、もっと複雑な素材の重なりが多数）
ぼくのお勧めは11番目のカワハギの握り。これを一口でいただいた後、さらにシャリを入れてもらい残ったソースに絡めて頂く。そして、残った脂にガリをさらに絡めることで、3度味わい尽くすとか、驚きという言葉以外浮かばない…
そして、ここまで職人技を追求すると、なんか緊張した窮屈な空間になりそう、と想像するかもしれないんですが、本当に大将、女将から弟子の方までが、非常に柔らかい接客で、ほのぼのとした時間を創ってくれています
いやぁ、本当に最高の鮓と接客、そう思いました。何より手数は裏切らない
業務連絡を書いておくと
18時、20時半の二部制。カウンター8席で一斉に開始されるので時間は守りましょう！
全ての食事が終わるのに2時間強くらいのお時間
かなりボリュームがありますのでそれなりにお腹は空かせておいた方が良いかもしれません
（大したことのない業務連絡ですみません）