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のれそれと車エビから
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◎大きな車エビ
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◎のれそれ
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〇サバ棒すし
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〇毛ガニの手巻き
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◎竹の子とワカメの椀
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◎とらふぐ
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◎蛍イカは醤油で炙って
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◎大きなつぶ貝
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◎茹でたての蛸
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◎子持ち昆布
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◎この鮟肝が旨い!
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◎赤身の漬け
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◎中トロ
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〇焼きたての玉子焼き
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〇大トロは炙りで
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べったら漬け
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◎とらふぐのステーキ?
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◎ヤリイカの縁ぺらは山わさびで
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大きな山わさび
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〇かすご
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からすみ
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ウニは海苔で巻いて
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◎蒸し鮑
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◎すき身はトロたくで
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◎大好きな芝エビの玉子焼き
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〇最後はシジミの味噌汁で〆
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昨今の良いお店、皆さんが使った金額欄を見ますと、4万、5万がゴロゴロ!
すし屋さんは3万円越えが当たり前となっています
インバウンド景気か何か?わかりませんが、庶民にはちょっと~って思います。
そんなお店が多い中、こちらは、普通に飲み食いであれば、2万円もかからず。
今日みたいに、ガッツリと飲み食いすると2万越えしますが、高級な食材と美味しい物をたらふく食べて、それでも3万なんて行きません。
やっぱり、CP高い気がします。満足満足(^^)
本日のメニュー
■先付け
車エビ&ウニ・・・茹でたての超特大の車エビから始まり~
のれそれ/柚酢・・・この柚酢が美味しい全部飲み干してしまいました(^^)
■匠握り
春子/海老おぼろ
サバ棒鮨
■椀
福岡産 若竹煮・・・若竹も美味しいですが、出汁が美味しいですね。
日本に生まれて良かったって文化です。
■旬海の幸
初鰹/皮目藁燻製 新玉葱土佐醤油
煮タコ 蒸し鮑 子持ち昆布 巨大なつぶ貝
ホタルイカ炭焼き・・・ここから日本酒~さっぱりとした辛口で頂きます。
余市産 あん肝山椒煮・・・この鮟肝は美味しい!なんと、山椒煮だったとは(^^)
■鮪握り
赤身漬け 中とろ・・・赤身の甘味が引き立ちこれも美味しい
■強肴
トラフグ唐揚げ・・・今日はこれが一番でした!
お寿司の中でお肉のようなガツンとした味でこれは旨い!
お酒を飲みすぎてしまう感じです。
■握り
ヤリ烏賊/唐墨・・・ヤリイカは山わさびで頂きました。
縁ぺらの部分を皮をむいて握って頂きましたが、食感と甘みの両方を楽しめ、
山わさびのごぼうのような土臭さのある辛味とこれまた、面白い組み合わせ
バフンウニ・・・たっぷりのウニと海苔とわさびと醤油で!
ウニは醤油派です。ちょっと醤油をつけるだけで旨味が増す気がします。
玉子焼き・・・芝エビの玉子焼きが大好きです。
今日は焼きたてで、ふわっと口のなかでほぐれてこれまた美味しい。
冷蔵庫で締まってジューシーとなる玉子焼きも美味しいですが、伊達巻の高級バージョンと言っては失礼かもしれませんが、この玉子焼きは本当に美味しい。
■止椀
しじみの味噌汁
最後にホッとする味噌汁で〆ました。
食べ過ぎ~飲みすぎ~苦しい~大満足・・・ご馳走様でした(^^)