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前菜
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前菜、昆布、白魚、卵
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えびいもの揚げたん。ゴマの衣を着ています。がっつり食べるとお腹が膨らむので後回しにすべし。
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これで全部です。坂東太郎の一人前の全景
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パリパリの鰻でした、美味い！
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坂東太郎の一人前
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たぶん、これは丸水
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錦市場からの外観
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入口の風景 西側はお花屋さんです。
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1階では川魚を商っておられます。
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奥側には6名までのお座敷があります。
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小鉢 青菜の炊き物
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小鉢 昆布巻き、カモ肉冷製 すっぽんの煮こごり
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すっぽんのお吸い物
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入口付近の焼き場の模様
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この中では豆エビが秀逸でした。
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小鮎唐揚げ 冷えてます、油まわってました。
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肝焼き
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すっぽん汁 マルスイというやつ
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2012年6月撮影
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2012年6月撮影
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2012年6月撮影
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2012年6月撮影
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2012年6月撮影
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2012年6月撮影
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2012年6月撮影
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2012年6月撮影
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2012年6月撮影
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2012年6月撮影
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2012年6月撮影
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2012年6月撮影
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2012年6月撮影
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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
錦の市場にはたくさんの川魚屋さんがあります、アユやウナギ、モロコなどを商っておられます。
このお店の一階も川魚屋さんです。お茶漬け用の鰻が有名だそうな。
左側の階段を上って行くと目の前に炭火の焼き場がガラス越しに見られます。
お店の中はカウンターが4席ほど、テーブルが4つ×4人、座敷に8人ほど座れます。
メニューはシンプルでウナギのグレードと、量によって左右されるのみで
鰻以外は、前菜、汁モノ、副菜がついて、1800円から3000円くらいまででした。
鰻は、坂東太郎をチョイス。
これは 築地魚河岸三代目 という漫画の中で知ったのですが、
（現在もビックコミックにて連載中）
冬の利根川の下り鰻という
非常においしい鰻をなんとか養殖でつくれないか？と目指して育てられたウナギだそうです。
一度、機会があればチャレンジしたかったので、チャレンジしました。
一番お高いですが、価値はありました。お勧め致します。
他の方の鰻の写真も拝見しましたが、違いが明らかです。
御確認ください。ぜひ、お得ランチではなく、坂東太郎をお勧め致します。
表題に記しましたとおり、川魚をここまで愛して、今でも食べるのは京都と滋賀県の人でしょう。
その京都の川魚LOVEを堪能しました。
若い人はきっと、脂が効いた、柔らかい鰻を好むかも知れませんが、
ここの炭火でパリッと焼かれたウナギは、別モノです。
べたっとした、脂はなく、皮と皮目の脂ギシの旨味をきっちり味わえます。
たれも非常に控えめにしかかかっていませんので、濃い味に慣れてしまっている、
若い方には物足りない人もいるかも知れないですが、ウナギの皮の旨さそのものを
堪能するには、これがベストだと思いました。
関東とはまったく違うウナギの世界があるので、京都の鰻、ぜひお試しください。
再再訪？
やはり、マル吸い、ウナギともに素晴らしいです。
幸せな気持ちで午後もがんばれそうです。
2010年初訪問
すっぽんのにこごりが非常においしかったです。
滋味深いというか、しみる感じの深い味わいの向かい側から
じわっと口の中全体からやってくるお味です。
相変わらず、大人気でこの日も私は並ばずに入れましたが、
その後は数人が並ぶ状況でした。
錦市場にはそれほど観光客はいませんでしたので、
並んでいたのは、こちらとカキ屋さんくらいでした。
うなぎ本体は、非常にパリパリのサクサクのカワの間から出てくる油が
非常に香り良く、美味しかったです。
201007再訪問
残念です、明らかに接客のレベルが落ちています。
また、肝心のウナギに熱がこもっていません、皮ぎしの脂の美味しさが一番素晴らしいのに、
サイドオーダーでお願いした小鮎の唐揚げは冷えており、油が回っていて、とても、、、
残念ですが自己トップ10から落とさざるをえません。。。次回に期待です。
2012年6月再訪問
いつの間にか、坂東太郎は取り扱いが無くなったようです。
値段的に天然ものではないでしょうから、養殖ウナギの最高峰 坂東太郎が旨かったのですが
お取り扱いが無くなったので致し方なく、どこでどのように育てられたのか私には解らない鰻
どうしても こちらに来るきかっけになった時期の坂東太郎の感激が忘れらないのか？
それとも他に違いがあるのか？
美味しいけど、感動はなかった。何となくおいしい、関西風の鰻 になっちゃった気がしました。