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その場で蒸す白魚と鮑と肝
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うに
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車えびもその場でボイル
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キスの昆布締め
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コハダ
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鯖すし
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本マグロ大トロ
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本マグロ赤身 漬け
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本みる
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金目あぶり
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穴子
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小柱
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赤貝
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太刀魚
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平目昆布締め
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墨烏賊
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ホタテのすり身の玉子焼き
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がり
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干瓢巻
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車えびとまこカレイ
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鮑とエビの頭
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新さんま 肝醤油漬け焼
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のどぐろ炙り これを手巻きで食べます!
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剣先イカ
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新物いくら
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かすご
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いわし
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本マグロ赤身 漬け
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本マグロ 中トロ 漬け
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コハダ
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ウニ
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ミル
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穴子
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鉄火
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お決まりの干瓢わさび入り
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芝エビ入りの玉子焼
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いつ来ても満足させて頂いております
この日はちょうどいいサイズになってきたシンコの時期
手間のかかるシンコが付け出しで
そこに肝のせ煮鮑と蒸しウニ
一品、一品味わい深いものが(^^)
次にちょいと刺身で炙ったカツオを頂き
そこに出てきたものが太刀魚の塩焼きを海苔で巻いて
これも、海苔の香りと太刀魚のうま味がたまりません(^^)
握りはアオリイカに始まりかすご
マグロに脂ののったイワシ
穴子がまたトロトロに煮あがっておりこれがまた旨い
こちらのお店の〆の玉子がエビのすり身たっぷりの玉子で
これがまた、はまります
すし屋さんも鰻屋さんもお蕎麦屋さんも最後はそれぞれの人の好み
あそこのタレが好き
あそこのネタは良いけれどシャリが好きじゃない
等々、非常に好みの差が出てくると思います
そうした中でこのお店は価格とのバランスも取れ
自分の中ではお奨めするお店の一店です
今日もご馳走様でした