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(表紙用)鰆 昆布締め
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(表紙用)あぶらだい
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まながつお 握り
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甘鯛炙り
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煮蛸
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渡り蟹 握り
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ままかり
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時しらず 握り
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鰯の醤油焼き
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鯵 海苔巻き
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青森 いしがき貝
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瀬戸内海の雲丹手巻き
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煮鮑
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潮汁
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鯛の昆布締め
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鱚
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あぶらだい
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こはだ
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鯵
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中とろ
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車海老
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金目鯛炙り
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煮穴子
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芽ネギ
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玉子
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鱧の真子
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赤身
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かんぴょう巻き
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日本酒 その1
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日本酒 その2
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日本酒 その3
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日本酒 その4
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日本酒 その5
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タコから
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鰹たたき
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大典白菊 雄町
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ままかり
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鰆漬け
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鰆の昆布締め
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瀬戸内海の鯖 胡麻醤油漬け
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めひかりの焼きもの
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イクラ丼
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茶碗蒸し 渡り蟹の身入り
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天草の雲丹 手巻きで
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岡山の天然鰻
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鯛昆布締め
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本あら 佐渡島
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はりいか
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天然のつばす
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ぶり
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こはだ
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今治の雲丹
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車海老
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煮蛤
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かます炙り
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鯛の骨で出汁をとったお吸い物
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白甘鯛
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穴子
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玉子
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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
岡山駅から徒歩10分ほどのところにある、鮨 縁さん。辺りは何もなく、鮨 縁さんの看板ともう一軒の鮨屋の灯りがある程度。
瀬戸内・岡山の幸を巧く取り入れたアテと寿司のボリュームたっぷりのおまかせが楽しめるお店です。
ーーーーーーーーーーー
2014/07再訪
ーーーーーーーーーーー
久しぶりの岡山へ。岡山で仕事があったから縁さんに来たのか、縁さんに来たかったから岡山に来たのか。それは内緒です。
小瓶で喉を潤してスタート。
まながつお 握り
甘鯛炙り
煮蛸
渡り蟹 握り
ままかり 干物
時しらず 握り
鰯の醤油焼き
鯵 海苔巻き
青森 いしがき貝
瀬戸内海の雲丹手巻き
潮汁
アテと握りを織りまぜて。やはり素晴らしい品の数々。甘鯛の炙りの甘味、煮蛸の食感、香ばしい鰯、いしがき貝の甘味とどれも酒がすすみます。
今回は瀬戸内海の雲丹手巻きが最高です。やはり、みょうばんを使わない本物の雲丹の味はたまりませんねぇ。
ここから握りです。
鯛の昆布締め
鱚
あぶらだい
コハダ
鯵
中とろ
車海老
金目鯛炙り
煮穴子
芽ネギ
玉子
前回よりも握りの印象が良かった。ほろっと崩れて、米はかなり固めの握りでもろ好み。握りを食べ続けていたくなります。
お酒を飲み続ける私に、鱧の真子の塩辛をアテに出して頂きました。うーん、酒が旨い！
〆には、
マグロ
かんぴょう巻き
を追加で。かんぴょうが太くて最近のかんぴょう巻きの中でピカイチ。
やはり、前回の好印象は間違いじゃなかった。素晴らしいお店です。
福岡の安吉さん・「すし、太郎。」さん、大阪のあま野さん、奈良のゆう座さん、若い(と言っても私よりちょい上ですが)店主の頑張られてる素敵な鮨屋が増えるのは本当に嬉しい限りですね。
是非これからも訪問させていただきたいと思います。ごちそうさまでした。
ーーーーーーーーーーー
2013/10訪問
ーーーーーーーーーーー
岡山宿泊が決まりました。あまり泊まりで出張という場所じゃないですし、折角の機会なんで色々行っておかないと！と食べログ検索で店選びです。
普段は鮨屋、カレー屋、居酒屋を大量チェックして、レビューを参考にさせて頂き、自分に合いそうなお店を選んでいます。が、今回はあんまり時間がありません。
岡山市内鮨ランキングで2013年10月時点1位のお店をぱっと選んで予約してみました。なので好みのお店なのか？かなり不安ありでの訪問です。
6時予約で一番乗り。店主は想像していた雰囲気とは違い、きりっとされているが優しそうな印象。店内も想像と違い、スッと一筋通った好みの雰囲気のお鮨屋さんです。カウンターと調理場が同じ目線になっているのも良いですね。
ちょっと喉が渇いていたので一番搾りを小瓶でお願いし、スタートです。
・付きだし(タコ酢)
ここで既にお酒を。折角の岡山なので、大好きな雄町の日本酒を選択します。大典白菊 雄町。濃厚で且つ華やかな風味が良いお酒ですね。
・鰹たたき
塩わさびで頂きます。脂ののった鰹で、藁焼きの香りもあり。初めから超ヒットです。
・ままかり
瀬戸内らしくて良いですね。
・鰆漬け
これは大ヒットです。こんなにぷりんとした鰆はなかなか食べたことないです。
・鰆昆布締め 握りで
日本酒のペース相当早いです。。岡山の造酒錦(みきにしき)。
・瀬戸内海の鯖 胡麻醤油漬け
瀬戸内海でも鯖が捕れるんですねー。真サバです。
・めひかりの焼き物
・イクラ丼
脂ののったトローっとしたイクラはいつ食べても美味しいですねー。
宮城の山和を。相当日本酒が進んでいます。。
・茶碗蒸し 渡り蟹の身入り
・天草の雲丹を手巻きで
とろーっとした雲丹でご飯と混ざりあいます。激うま手巻きに酒が進みます。
・岡山県産 天然うなぎ
岡山県は天然うなぎが良く捕れるらしいです。鮨屋としては、めずらしいネタでしたが、外側パリッと香ばしく、中はふっくらじゅわーで今日一番の旨さです。味付けはポン酢でさっぱりとがまた合いますね。
ここから握りです。
・鯛昆布締め
・本あら
佐渡島産とのことです。博多のあらとは違うらしいですが、食感は似ていました。
大典白菊、次は朝日のものをお願いします。
・はりいか
墨イカよりもねっといした舌触り。烏賊も面白いなー。
・天然つばす
・ブリ
出始めですねー。楽しい季節がやってきました。これから寿司出張が増えることでしょう。
・こはだ
・今治の雲丹
ラストのお酒と心に決めて、宮城県 日高見を。
・車海老
・煮蛤
・かます炙り
・甘鯛
白甘鯛です。ふわっとした食感が好きなんですよね。
・穴子
・玉子
良い意味で期待を裏切られました。全体的に想像を超える楽しさ。そしてこれだけの量を頂いて、お酒も飲んで15000円台とは驚きました。
酒のアテの鮨、というのが自分の好みなのですが、そこにもばっちりフィットしています。店主の接客も程よい距離感で、一人でも一見でも充分に楽しませて頂くことができました。
ただ、つまみ部分は非常に好みでしたが、握りの印象はそれに比べて弱く、そこが少し残念なところです。季節を変えてまた訪問したいと思う素晴らしいお店です。ごちそうさまでした。