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ヅケ 中トロ
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蛸の柔らか煮 生ビール
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刺身 中トロ シマアジ 青柳
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銀だらの焼き物
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〆張 吟撰
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シャブリ ハーフ
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ワカメとシラスの酢の物
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アワビの柔らか煮
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アオリイカ キス
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茶碗蒸し
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赤貝 シマアジ
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芽カブ
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イサキ コハダ
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ウニ イクラ
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ヅケ 海老
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穴子 玉子
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スズキの頭のお椀
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デザート
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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
24.5 訪問
結婚記念日に妻と訪問
新潟で仕事の後，妻と三越で待ち合わせをして歩いて行った
5時半にカウンター席を予約してあり，ほぼその時刻に店内に 先客が二人 妙齢のご婦人と会社員風男性客
まずは生ビールで乾杯 もう結婚記念日も26回目になるのか・・と，ふたりで話し合う 普段はこんな話はしないもんね
にこやかなご主人が，まず蛸の柔らか煮を出してくれる 最初に塩で しっとりと柔らかい 蛸の甘みが塩で引き立つ 山葵を付けてもいいね
次に刺身 中トロ，天然シマアジ，青柳 シマアジはさっぱりとした脂と香り 中トロはねっとりとした甘み
ああ，うまい
この辺で，自分は〆張の吟撰 妻はシャブリのハーフを
続いて銀だら味噌漬けの焼き物 味噌の味と香りがいい 焼き加減もぴったし
この後，ワカメとシラスの酢の物，煮アワビ，茶碗蒸しと続き，いよいよ握り こちらもお茶をもらって握りに備える
最初にアオリイカとキス アオリイカが甘くて柔らかい キスは軽く締めてありさっぱりしてる
うまいなあ
それから，赤貝，シマアジ，イサキ，コハダ 間に芽カブの小鉢を挟んでウニ，イクラ，ヅケ（赤身），海老と続く
どれも素晴らしく旨い
コハダの締め加減が絶妙 ほどのよい脂
海老は茹でてシャリの間におぼろ玉子が挟んである ご主人の修業先の奈可久と同じ江戸前の仕事だね
ウニはこれまで食べた中で一，二の味 香りが高く嫌みのない甘み 幼稚な表現だが，ほっぺが落ちそう
続いてヅケ，中トロ，穴子，玉子
中トロは流石の旨さ この高貴な脂はほかの魚にはない
穴子は柔らかく，上品な甘さで煮揚げてある
スズキの頭のお椀をいただいた後，デザート
ふう，すっかり満足
妻も喜んでくれたようだ いい結婚記念日になったな
ご主人の柔らかな笑顔がとても印象的だった
本当に美味しかった
ごちそうさまでした