-
{"count_target":".js-result-ReviewImage-4787231 .js-count","target":".js-like-button-ReviewImage-4787231","content_type":"ReviewImage","content_id":4787231,"voted_flag":false,"count":18,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-4787232 .js-count","target":".js-like-button-ReviewImage-4787232","content_type":"ReviewImage","content_id":4787232,"voted_flag":false,"count":18,"user_status":"","blocked":false}
-
お通しの生しらす
{"count_target":".js-result-ReviewImage-4787233 .js-count","target":".js-like-button-ReviewImage-4787233","content_type":"ReviewImage","content_id":4787233,"voted_flag":false,"count":18,"user_status":"","blocked":false}
-
名物 おから
{"count_target":".js-result-ReviewImage-4787234 .js-count","target":".js-like-button-ReviewImage-4787234","content_type":"ReviewImage","content_id":4787234,"voted_flag":false,"count":18,"user_status":"","blocked":false}
-
いかの刺身
{"count_target":".js-result-ReviewImage-4787235 .js-count","target":".js-like-button-ReviewImage-4787235","content_type":"ReviewImage","content_id":4787235,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
塩牛筋旨煮
{"count_target":".js-result-ReviewImage-4787243 .js-count","target":".js-like-button-ReviewImage-4787243","content_type":"ReviewImage","content_id":4787243,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-4787244 .js-count","target":".js-like-button-ReviewImage-4787244","content_type":"ReviewImage","content_id":4787244,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
冷し冬瓜
{"count_target":".js-result-ReviewImage-4787245 .js-count","target":".js-like-button-ReviewImage-4787245","content_type":"ReviewImage","content_id":4787245,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
鰻の白焼
{"count_target":".js-result-ReviewImage-4787246 .js-count","target":".js-like-button-ReviewImage-4787246","content_type":"ReviewImage","content_id":4787246,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-4787248 .js-count","target":".js-like-button-ReviewImage-4787248","content_type":"ReviewImage","content_id":4787248,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
焼酎の金魚割
{"count_target":".js-result-ReviewImage-4787265 .js-count","target":".js-like-button-ReviewImage-4787265","content_type":"ReviewImage","content_id":4787265,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
蟹チャーハン
{"count_target":".js-result-ReviewImage-4787266 .js-count","target":".js-like-button-ReviewImage-4787266","content_type":"ReviewImage","content_id":4787266,"voted_flag":false,"count":16,"user_status":"","blocked":false}
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
藤沢駅南口、イトーヨカードーの方に向かう途中にあるitamae dining 昇。
久昇支店の板さんが、久昇支店の閉店後に出した店だ。
「昇」というのは久昇からとったのか、ご主人のfirst nameをとったのか。。
久昇には支店にばかり通っていたが、閉店のお知らせ（2007年5月）が張り出されるころから、板さんが次のお店を出すということでご案内をいただいていた。
久昇時代からの「おから」や大皿料理は健在で、それ以外のお料理もどれをとってもおいしい。
久昇時代からの相方「山ちゃん」もいっしょだ。
メニューは定番メニュー以外に、季節ごとに創作料理的なものも次々と登場し、ちょっと飽きたかなぁと思うとメニューが一新され、また楽しみが増えてうれしいかぎりだ。
満席のことが多くてあらかじめ電話しなければなかなか入れないほど盛況だ。
3Fにも増床してますます繁盛。
お店はとても明るくきれいで、木の内装が落ち着く。