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ヒラメ
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太刀魚
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鰹
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鰹
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蒸し鮑の肝ソース
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鮑の肝ソース 鮨
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鰆
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甘鯛
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もずく
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蛤と松茸
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鰻
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烏賊
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烏賊
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鯵
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牡蛎
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赤うに
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づけ
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中トロ
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トロたく
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煮穴子
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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
１月に続いて２回目の来店です。
最初に酒の肴がでて次にお鮨が続く流れです。
暑いのでまずはハイボールを。
一気に飲み干して日本酒へ。
礫さんは、銘柄を指定するのではなく、
好みのタイプを伝えると店主さんが
肴やお鮨に合わせて日本酒を選ぶスタイルです。
辛口の酒を頼むとでてきたのは宮城の阿部勘。
スッキリとした口当たりで何杯でも飲めそう。
①今日の肴はヒラメのお造りから始まりました。
ヒラメらしい歯ごたえ。鮮度の良さが伝わります。
②太刀魚の炙り
全く臭みが無く、ほのかな塩味が絶妙。旨い。
③鰹たたき
皮に炭で焦げ目を纏わせるので
店内に芳ばしい香りが満ち溢れます。
鰹は新鮮じゃないと臭くて食べられませんが
この店では心配ご無用。
日本酒おかわり 三重の酒屋八兵衛。
三重は、「作」といい良い酒を作りますね。
④蒸し鮑の肝ソース
この濃厚な肝ソースで食す鮑はただただ絶品。
⑤肝ソースのお鮨
蒸し鮑を食べ終えるとその皿にしゃりを乗せ
その上に鮑の肝ソースを。
しゃりの酢の加減に肝ソースが完璧に調和。
めちゃくちゃ美味しい
⑥鰆の西京漬
鰆の一番好きな食べ方。
⑦甘鯛
ほのかな塩味の出汁が甘鯛の旨味を引き立てています。
日本酒 宮城の黄金澤
これもスッキリした辛口で好み。
⑧蟹身入りもずく
⑨蛤と松茸のクリーム煮
もずくでスッキリした後に少し洋風な味付け。
やってくれます。
⑩鰻
画像ではわかりにくいのですが鰻の下には
ほんのり甘めの卵焼きが。
それを海苔で巻いていただきます。
鰻好きにはたまりません。
ここからお鮨が始まります。
日本酒 新潟の鶴齢
特別純米でしたが純米吟醸のほうが好み。
①剣先烏賊
薄く開いた烏賊をこれでもかというぐらいに細切りに。
ねっとりとした烏賊の旨味、甘みが口に入れた瞬間に
広がります。
②鯵
鮮度抜群な肉厚な鯵。鮮度抜群。
日本酒 兵庫の純青 辨慶
旨口よりの辛口
③白身の炙り
どうしても何の魚か思い出せません。すみません。
④牡蛎
大ぶりで超肉厚でクリーミー。日本酒にぴったり。
日本酒 奈良の鬼彦
これも旨口よりの辛口
⑤赤ウニ
小樽で食べた蝦夷バフンウニも美味しかったが
幻のウニと言われるだけあって濃厚な甘みが
たまりません。
⑥づけマグロ
⑦中トロ
⑧トロたく
言うまでもなく旨い。
⑨煮穴子
大げさではなく、蕩けます。
美味しすぎて飲みすぎました。
３人で一人２万円弱。
場所柄からすると非常にリーズナブル。
ご馳走様でした。
ちなみに、一休のレストランサイトでは
北新地エリア全ジャンルで口コミNo.１のお店です。