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2種類のガリ(実際はもっと多いです)
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しじみの汁
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アナゴの甘辛煮(やや食べづらさあり)
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巻物
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枝豆
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なんかの鯛
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余市の雲丹と佐賀の雲丹
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岩牡蠣
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ゴンドウクジラの尾ノ身
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鯛の皮目を揚げた巻き
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茶碗蒸し
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大トロの漬け
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雲丹ドック(これだけでも行く価値あり)
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鯛
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鰯(スペシャリテ)
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カレイ
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鯛②
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鰤
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ゴンドウクジラの赤身
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しじみの味噌汁
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赤エビ
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玉
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穴きゅう
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もも大福
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自家製ほうじ茶
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以下追加品 ゴンドウクジラの尾ノ身
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雲丹
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雲丹の握り
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ここはとんでもないですね!
数件ほどですがこういった創作料理+寿司でフルコースとしているお寿司屋さんの中ではクオリティはピカイチです!
米も昼夜で温度差がある日本海側の米を使用しているので、好みによりますが「タコ米」に引けを取らないシャリになってます!
シャリの温度は高めですが、お好みで冷まして貰えるとのことでしたので15~6°C程まで冷まして貰えるよう頼めば適当かと思います!
次は冬頃に行ければと考えてます!