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瓦コースター
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サッポロ 黒ラベル 小瓶
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瀬戸内 渡り蟹 内子の温泉卵風ソース
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瀬戸内 渡り蟹
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赤酢に漬け込んだガリ
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宮城 アイナメ 刺身 + 伊豆 山葵 + 広島 藻塩 + 昆布醤油
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宮城 アイナメ 刺身 + 伊豆 山葵 + 広島 藻塩 + 昆布醤油
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青柳 醤油焼き
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日本酒「加茂錦 八反錦 しぼりたて」
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千葉 竹岡 太刀魚 + 酢橘 + 山椒塩
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北海道 数の子
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山口 河豚 白子丼 + 長芋 山葵漬け
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日本酒「富久長 純米吟醸 春 うすにごり 生酒」(半合) & 水
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お椀(銚子 金目鯛 + 福岡 ミニアスパラガス)
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瀬戸内 春子鯛(握り)
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本日の鮪 静岡県 伊豆下田
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静岡 伊豆下田 中トロ(塩)(握り)
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大阪湾 小肌(握り)
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キリン クラシックラガー 小瓶
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静岡 伊豆下田 赤身(握り)
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墨烏賊(塩)(握り)
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利尻 馬糞雲丹(軍艦)
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長崎 車海老(握り)
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疣鯛(イボダイ/エボダイ)(握り)
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大阪湾 鳥貝(握り)
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長崎 煮穴子(握り)
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とろたく巻
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徳島 鯵(握り)(追加)
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サヨリ(握り)(追加)
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大阪湾 金太郎いわし(握り)(追加)
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北海道 長万部 北寄貝(握り)(追加)
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干瓢巻(追加)
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卵焼き
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デザート(せとか)
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(2025/09/12 再訪)
約6ヶ月振り。
飲み食いしたものは以下の通り。
【料理】
・おまかせコース + 追加
(25000円 + 追加分。
・伝助穴子のたたき & 茄子
・松茸だけの茶碗蒸し
・平貝と自家製唐墨の海苔巻き
・太刀魚 揚げ出汁
・秋刀魚 押し寿司
・甘鯛 昆布出汁蒸し + 冬瓜すり流し
・春子鯛(握り)
・宮城 塩釜 赤身 ヅケ(握り)
・中とろ(握り)
・鹿児島 出水 墨烏賊(握り)
・墨烏賊 げそ
・北海道 羅臼 いくら 小丼
・福岡 赤雲丹(軍艦)
・北海道 鰯(握り)
・長崎 車海老(握り)
・煮穴子(握り)
・とろたく巻
・玉子
・大とろ(塩)(握り)(追加)
・北海道 長万部 北寄貝 しゃぶしゃぶ(握り)(追加)
・三重 煮蛤(握り)(追加)
・干瓢巻き(追加)
茶碗蒸しの具が松茸のみだったので、
他の食材でぶれることなく
松茸の歯触りを楽しめるところが良かった。
平貝と自家製唐墨の海苔巻き以降も美味しく、
日本酒をどんどん注文することになった。)
【ドリンク】
・サッポロビール 黒ラベル 小瓶
・日本酒「日日」
・日本酒「土佐しらぎく ひやおろし」
・日本酒「播州一献 ののさん 純米吟醸」
・日本酒「磯自慢 大吟醸純米 エメラルド」
・日本酒「七本鎗 純米 無有(全量農薬不使用米)」
・日本酒「みむろ杉 菩提酛 山田錦」
・日本酒「龍力 特別純米 生酛仕込み 山田錦」
・日本酒「黒龍 純米大吟醸」
(半合あるかないかぐらいの量の
日本酒を次々に。
「ののさん」が一番美味しかった。)
ごちそうさまでした。