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子持ち昆布①
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子持ち昆布②
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あら煮①
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あら煮②
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握り寿司①
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つぶ貝
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ぶり
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うなぎ
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てっか巻①
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てっか巻②
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本まぐろ
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本まぐろのあご
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本まぐろの目の裏
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本まぐろのおでこ
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本まぐろの頬肉
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いくら①
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いくら②
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サラダ巻①
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サラダ巻②
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握り寿司③
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太刀魚
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生とり貝
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赤出し①
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赤出し②
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メニュー表①
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メニュー表②
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メニュー表③
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店舗外観①
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店舗外観②
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月曜日の20:30に大阪天満宮の『寿司一』へ。
少し前まで満席でしたが、幸運にも先客が帰るタイミングだったので入店できました。
まずは一品料理を。
「子持ち昆布」。
味付けは濃いめで出汁が効いてます。
酒のアテにピッタリ。
「あら煮」。
甘めの香りですが、煮汁は甘過ぎず個人的に好きな濃度の煮方です。
500円でこのクオリティは嬉しい。
次に握り寿司を。
こちらのお寿司はポーションは小振りで価格はリーズナブル。
1人〜2人で来るにはちょうど良いお店です。
「本まぐろ」。
別々の希少部位を出していただきました。
まずは「あご」。
歯応えがあり、マグロとは思えぬ食感。
濃厚な味わい。
こんな部位があるって驚き。
「目の裏」。
赤貝の紐のような感じですが、コリコリではなくトロッとした食感。
これもまた美味い。
「おでこ」。
こちらは脂の乗ったトロのような味わい。
それでいて少し繊維もあり食べ応えもあります。
一番自分がよく知るマグロっぽいかも。
最後は「頬肉」。
これもしっかりした歯応え。
旨味もあり濃厚な味わい。
これもまた美味い。
「ぶり」。
適度な脂の乗り。
やっぱり鰤は好きです。
「つぶ貝」。
ブリブリのコリコリ。
これはかなりの美味さ。
このつぶ貝はこれまで食べた中でもトップレベルのつぶ貝。
「いくら」。
小粒ですがプチプチと弾ける食感。
小さくても存在感のあるいくら寿司。
「うなぎ」。
香ばしく焼かれた鰻。
煮詰めのタレも甘過ぎず上品。
「てっか巻」。
小さくてもマグロの主張がしっかりとした鉄火巻き。
「サラダ巻」。
海老、きゅうり、とびっこが巻かれて、上に鰹節が乗った巻き寿司。
マヨネーズの酸味も抑えめで美味い。
「太刀魚」。
少し炙った感じの香りがフワッと。
サッパリかつ軽くネットリした白身魚。
「生とり貝」。
メニュー表にも日替りボードにも書かれていないメニュー。
これは美味い!
絶妙なコリコリさで、貝好きにはたまらない一品。
ちなみにこのお店、何と27年前にオープンしたというのが驚き。
また良いお店を見つけてしまいました。
必ずまた来ます。
ごちそうさまでした。