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2013.12.30 閉店
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2013.5
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2013.5
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2013.5 お通し ほたるいか
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2013.5 つぶ貝
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2013.5 まぐろ尾の身の炙り
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2013.5 さび巻き
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2013.5 生とり貝
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大とろ、中とろ、赤身
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中とろ、赤身
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まぐろ尾の身の炙り
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真鯛
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しめ鯖
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初がつお
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かわはぎ
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ひらめ
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牡蠣
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岩がき
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あなごの白焼き
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あじ
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シマアジ
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カンパチ
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アマダイ
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ハタ
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さんま
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あわび
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赤貝
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たいら貝
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とり貝
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つぶ貝
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新子
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しゃこ
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2011.11.1
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さび巻き
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かんぴょう巻
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トロたく
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鯵巻き
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底ぬけ
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枯酒（麦焼酎）
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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
［2013.12］
ご近所でいつもお世話になっていた喜楽さん。
今年5月に大蔵さんが卒業されたばかりですが、今年いっぱいでお店を閉めることになりました。
最後、どうしても訪れたかったんですが、予約で満席であったりこちらの都合がつかなかったりでうかがうことができませんでした。悔やまれます。
今までおいしいものいっぱいいっぱいありがとうございましたm(__)m
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このあたりで呑みながらお寿司をいただくなら、まずお勧めしたいお店
2013.5
久しぶりの喜楽です。
その間、喜楽にとっては大きな転機が訪れました。
これまで樋口さん、大蔵さんの、板前ふたり体制でやってこられた喜楽さんですが、大蔵さんが卒業され、樋口さんおひとりになりました。
客側としても慣れるまでちょっと違和感がありますが、ネタ、味は変わらず。
今日もごちそうさまでしたm(__)m
* 最初の7枚が今回の写真です。
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国道467号線から片瀬山の住宅地にのぼる坂の途中にあるすし屋の喜楽。
住宅地の中にある店舗なので出前も多いが、いつ行っても新鮮なネタをカウンターでしっかり食べられる（呑める）お店だ。
カウンターが8席程度、小上がりに3卓ほどあるほか、ちょっとまとまった集まりには2階が利用できる。
「すし屋に行けば医者にあたる」と、どこかの寿司屋のレビューで書いたことがあるが、こちらのお店も医者の接待に使われることが多い。
それだけ接待する側の薬屋さんも評価しているということなのだろうが、連れて来られたお医者さんもその後自腹で常連に定着する例が少なくないのも、ここが並の住宅地内の寿司屋でないことの証だろう。
こう書くと、接待向けの高級寿司店を連想してしまうかもしれないが、その真逆。
あくまでも普段はご近所のお客さんが気楽に足を運ぶお店なので、レビュー上位に名を連ねるお店にありがちな、ある種の敷居の高さ、堅苦しさみたいなものは微塵もない。
ご家族連れのお客さんも多いし、いたってアットホームなお店なのだ。
板さんがおふたりと、お寿司を握らないオーナーのおやじさんの3人で切り盛りされている。
板さんはお二人とも気さくな方で、一見の方でも暖かく迎えてもらえることだろう。
おやじさんはたいそうな話し好きなので、波長が合えば会話がはずむこと間違いなし。
話が延々と続くようであれば、板さんに助け舟をだしてもらおう(笑)
ネタは、築地がメイン。
豊富な品ぞろえというのは無理としても、旬の新鮮なネタがある。
マグロは店側でも自信があるとおっしゃるだけあって、ホントにうまい。お勧めだ。
欲を言えば、酒の銘柄がもっとたくさん揃っているとありがたいかな。
日本酒なら、越乃寒梅、雪中梅、変わったところでは、底ぬけ、鬼萬歳という銘柄がメイン。
焼酎なら、枯酒（麦）、燃島（芋）といったところ。
底ぬけという銘柄は、個人的に思い出のある酒なので、こちらのお店に初めてうかがったときに目にしてたいそう感激したことを覚えている。
河忠酒造（新潟県）が蔵元、築地中央市場の小田原屋で販売されていて、一般酒販店には卸されない特選料飲店のみに流通されている（個人でも営業者でも、場外市場に行けばふつうに買えるのだが）。
長岡市にある蔵元の河忠酒造は明和2年(1765)創業の老舗で、関東信越国税局主催酒類鑑評会において17年連続金賞受賞の実力蔵なのだそうだ。
枯酒（麦焼酎）というのも、これまた小田原屋で販売されているもの。
光酒造（福岡県）による麦焼酎。
蒸留後、樫樽にじっくりと寝かせた5年モノ。深くまろやか。
薩摩酒造（鹿児島県）の神の河（かんのこ）に似て、ちょっとウィスキーっぽい。
ちなみにこの小田原屋は、築地東京中央卸売市場内の通称魚がし横丁にある酒屋さんで、大正15年、築地で開業。
当時の地名の京橋區小田原町から、小田原屋という屋号となったのだそうだ。
ちょっと脱線してしまったが、個人的にはこのあたりではイチオシのお寿司屋さんだ。
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今年（2011）も〆は喜楽で♪