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伊佐木（漬け）
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小鰭
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金目鯛（千葉）
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鮟肝、奈良漬
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喉黒
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鮑（唐津）、蛍烏賊（富山）
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馬糞雲丹
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牡丹海老（増毛）
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真鯛の白子摺流し
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泥障烏賊
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赤貝
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漬け
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中トロ
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大トロ
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車海老
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鯵（鹿児島）
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雲丹
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ネギトロ
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煮蛤
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玉子
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干瓢
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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
大将が鮪3連発を麻薬に例えていたけど、言い得て妙だと思った。旨味が脳を直撃して怖かった。
筋の部分を美味しいと思ったのは初めて。
握りはもちろん、真鯛の白子摺流しから始まるおつまみも最高だった。
鮟肝と奈良漬の一皿は、久々にお酒が恋しくなってしまった。