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2.イカ@カボスで食う
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1.まぐろ
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太刀魚@肉厚！！
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シメサバ@軽く炙って羅臼昆布
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平目@肝と一緒に食う
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帆立@甘めのヅケ
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鮪のヅケ@マグロの出汁で漬けてある
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サザエ@コリコリ
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えび！ 活きてる浅茹なので跳てる。
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本フグの白子@熱々トロリ
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穴子@塩とタレ
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アジ@粉醤油で食う
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海老の頭@焼
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玉子焼
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おツレさんと入口
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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
寿司、１貫の芸術。佇まい、わずか５席のカウンターのみ。
やや緊張してたけど、大将の人柄にリラックス(*^_^*)
１貫目から鮪。食うのも忘れるような、茫然となる美しさ。
次に、写真で見て惚れてた 飾り切りしたイカ。姫のよう。
どの寿司も、醤油を付けず 大将の仕立てで頂く。
大将曰く「九州前」、素材を活かしてて、味が咲く感じ。
どの貫も、主役と纏いのバランスが最高潮。
なかでも特筆すべきものだけ抜粋するね。
どんな褒め言葉を使っても表現できない、寿司です。
海老は、活きたのを浅茹でしてるので
目の前に登場したときに、ピピッと動いてんの！！
鮪のヅケは、なんと鮪のダシで漬けてあるらしい。
ほぉんのりと、燻したような香りがした。
穴子は、塩味とタレ味に切って供されます。悶絶の旨さ。
アジには、粉の醤油が使ってありました。
お酒を扱ってないので、残念に思いながら行ったが
３貫目を食べるころには、この呑助なワタクシめが、
酒を飲んだら この味が勿体ないと感じてた。
大将の人柄や、クノイチのごとき見事な給仕。
この味を再訪するためだけに、仕事がんばれる。