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お通しの「ぬた」
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恵比寿瓶ビール
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寒鰤と〆鯖
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生牡蠣
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生の鱈白子
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キンキ塩焼き
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吟醸酒
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燻りたくあん
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べったら漬け
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平貝
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ホッキ貝
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ミル貝
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本山葵巻
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穴子胡瓜巻
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中トロ巻
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御土産、鮪赤身巻、干瓢巻、梅紫蘇巻
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4人前で¥10800の盛り込み
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旬のシンコ
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蒸し鮑
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本物のしんこ握り
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店入り口の看板、周りが暗いため目立ちます
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夕方の店外観
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二階の座敷
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床の間
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セット
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枝豆
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刺身盛り合わせ
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帆立ポン酢
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鯒の煮凝り冷製
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あいなめの塩焼き
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コースの握り鮨
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おかひじきの潮仕立て
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お土産、太巻き
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太巻き全景
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太巻きの断面
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季節の花(この時は桃)が活けてあるアプローチ
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店の看板
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季節の花が飾られてます(ガーベラ)
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清潔な店内
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素晴らしい仕事をするご主人
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電気でない旧式冷蔵庫
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お手元とお通し
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お通し、白魚の酢の物
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カワハギ
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青森産寒鰤、腹側です。
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穴子の胆煮(サービス)
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ナマコ二杯酢
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鱈白子焼き
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鱈白子焼きのアップ
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焼酎のお湯割り
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北本産の蕎麦粉で作った焼酎
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中トロ刺身
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〆鯖
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〆鯖のアップ
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主人が焼いた作品、こちらで鮨を頂く
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穴子握り
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鮪の大トロと赤身
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イカ、小肌、蛸の握り
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蛸の握りアップ
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お新香
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本山葵とかんぴょうの細巻
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蛍烏賊の沖付け
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ビ-ルと新秋刀魚&鳥貝
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新秋刀魚と鳥貝のアップ
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穴子のつまみ
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鰯の握り
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中トロ握り、今回は大トロに近い部位と説明あり
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今の時期は凄く美味は白いか
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穴子きゅうり細巻き
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ひもきゅう細巻き
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鮪中落ちの細巻き
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店内のお品書き
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今年のお盆前に届いた1枚の葉書に書いてあったのは
柳鮨は40年を歴史に幕を閉じ、平成30年9月14日
が最終営業日・・の、案内でした。そんは葉書が届けば
行きたくなるのが人情と言う物です。先月、8月18日
に続いて2回目の訪問です。
以下は食べた物&飲んだ物2人で。
つまみ(刺身)
・お通し(白魚)×2
・ひらめ(縁側付)
・しめさば
・蒸し海老
・鮪中トロ
・いわし
・たこ
・やりいか
つまみ(煮魚&他)
・のどぐろ煮付け
・燻りがっこ
握り寿司
・うに
・いくら
・小肌
・穴子×2
・煮蛤×2
・玉子×2
巻物
・ネギトロ
・かんぴょう
酒類
・エビス生ビール×3
・梅酒ソーダ×2
・浦霞(純米吟醸)300ml
支払合計額(¥14640)
9月14日(金)までの営業なので最後の土曜日営業と
なった日なので店はカウンター&小上がり2卓とも満席
でした。
奥さんと2人で、カウンターを予約していましたので
19:30にすんなり着席・・先客は知っている方で
近くの多門寺の住職、旧中山道沿いの、北本整形外科
院長が来店していました。
3週間ぶりですが、入荷した魚は初秋ですね♪ 新子は
小肌サイズになってましたし、他の光物は鰯、秋刀魚
鯖があって、名残の煮蛤、戻り鰹、白身は平目で少し
脂が乗り始めたところが初秋らしいです。
特に今回の平目は旨かったです・・脂の乗りが自然と
言うことは素敵な事ですね♪ やりいかもこれが今年
最後です。
初物の国産松茸があったので、思い切って価格を聞く
と小ぶりのが1本で¥2000だそうで、2人だと
2本注文しないと食べ応えがないので注文を自粛です。
代わりにと言ってはなんですが煮魚が色々と良いのが
あったので「のどぐろ」をお願いしました。値段は
聞かなかったので価格は不明です。
刺身と、のどぐろ煮付けでビール&吟醸酒を堪能して
寿司は私は、煮蛤、穴子、小肌、玉子、巻物は細巻で
ネギトロ、かんぴょうを頂きました。満足!満足!
今回も書き切れませんが、色々と寿司屋さんの魚類の
仕入れについて話をしました。そして、思ったのは
魚類は一定以上の味を出す店は有りますが、この店の
空気感は・・居心地の良い空気感は戻って来ません。
25年間に50回位は利用させてもらいました・・
ありがとうございました!! そして、お疲れ様
でした。修行が10年、独立して40年です・・
余談ですが、閉店した後に寿司桶や使わなくなった
食器類、湯飲み、とっくり、商品の木札を頂く予定
です。