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これで始まる。
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ノリ・アンド・ウメ・ウイズ・ミョーガ、いいねえ
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もずく酢で乾いた喉を潤す。ビア要らず
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本日のたね。
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いび
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社会通念上のしび。
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ほしがれい。
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ほよんとしてる。
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たねの目利きもすごいがとにかく寿司めしが抜群に佳い
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ぱすんと包丁でふたつに。
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アダムスキー型
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！ 赤だしの塩分濃度が精密で舌を巻く。
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ほよんその2
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あじ旨し
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この時期にしてこの赤貝！
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この時期にしてこの鯖！ （こればっかし）タマゲるね
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あおやぎも上等
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あわび塩蒸しを
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薄切りにして畳んで握る。
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あなごの煮詰めは淡雪の如し
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舌に滑らかとはこのことよ
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干瓢もまた、淡くも滋味強し
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寿司めしが旨しだからこれくらい大きくても嫌にならない
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ほにょんその3
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鳥貝もいいなあ
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こんぬつわ。
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アド・レス
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へんぽん。
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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
華甲二年生、もうすぐ三年生ともなるとコックさんやバーテンダー、料理屋の板前さん、そしてつけばの職人、親方なんてひとたちで、自らより年上、目上だという方にお目にかかる機会が、段々減っていく。
ま、カウンタのこっち側でも状況は一緒で、酒場でぼんやりしているうち、ふと周りを見渡すと、どうやら自分が最年長なんじゃないかしら、というサーカムスタンシーズになっていたり。
人は等しく一年に一度年を取り、それを重ねれば重ねるほど、こうなることは言うまでもない
……のだけれど、そんななか、年上どころか自分の親世代の方がつけばに立ち、しかもその前提となる仕込みや仕入れ含め、すべてご自身でこなしてらっしゃる、という話を伺えば、表現は穏当ではないが
「今のうちにその技を拝見し、味わう機会がいただければ」
という人情にもなろうというのは、道理であり、社会通念であり、ワールド・ヴァリュー（世界基準©副島隆彦）であること、いうを待たぬ。
と、いうわけでもないのだが、年若い、しかしこちらにしばしば足を運んでいるという友人から
mssbさん、ひとつどうです？
などとお声がけいただければ、いやも応もなく、万障繰り合わせの上、参上申し上げるというのも又、ひとの道というもの。（オオゲサ！ ）
お店の様子、準備される材料のよろしさ、そして大振りでころっとした、文吉親方がご存命、現役だったころに握られていた紀文寿司のそれを彷彿させる握りずしのかたち、すしめしが殊更においしいところ等々、他評ご案内の通りで、わたくしごときが何か付け加えることは一切、ない。
次から次に目のまえに現れるものを口にし、賀茂鶴一合壜を傾け、酒杯に受けてはちびりとやっていると、ただただ有難や有難やと手を合わせ、ああそういえば四万六千日の時期だったねと、口の中でつぶやかない、事もない。
尚、具体的な御菜の詳細は、別掲の写真ないし写真のコメント欄に当たっていただきたい。