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2016/01_先付:おでん
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2016/01_先付②:数の子と田作り
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2016/01_お造り:平目、鮪、雲丹(ムラサキ、バフン)
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2016/01_平目のお造り
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2016/01_鮪のお造り
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2016/01_ムラサキ雲丹(右)とバフン雲丹(左)
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2016/01_お椀:クエのお椀
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2016/01_香箱:兵庫県産なので、現地読みすると「勢子」か「背子」ですね。
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2016/01_甲羅酒
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2016/01_おこのみ追加:えび芋揚げ煮
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2016/01_定番アジフライ
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2016/01_季節限定の白子
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2016/01_季節限定の牡蠣フライ
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2016/01_定番の穴子
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2016/01_フライの箸休め
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2016/01_土鍋で炊いたご飯
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2016/01_お新香
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2016/01_赤出汁
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2016/01_おきまりの甘味
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おこのみメニュー
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フライメニュー
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相変わらず目立たぬ案内
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アジフライ
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毛ガニ
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土鍋で炊いたご飯
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こんな感じの場所にあります
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ひろうす
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アナゴご飯
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お刺身
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本日の魚料理、太刀魚の塩焼き
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先付け
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お造り
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お椀
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本日の肉料理、松茸のすき焼き
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海老の足と頭
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クルマエビのフライ
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鱧と帆立のフライ
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自家製タルタルと口直しのキャベツ
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締めの赤出汁
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久々の新ばし久へ。
東京でちゃんとした日本料理を食べようと思うと今はどうしても30,000円~になってしまう(5年前までは20,000円~でした)ので、なかなか頻繁には行きにくいのですが、10,000円台だとそのハードルはぐっと下がりますね。
しかも料理も高級店のそれに決して引けをとらないとなれば客が殺到するはずなんですが、穴場と思われているのか簡単に予約が取れてしまう今時稀有なお店です。
確かに店の雰囲気は小料理屋に少し毛が生えた程度なのですが、新橋で唯一かつての花街の香りを残すこの界隈に綺麗に溶け込んでおり、寧ろ贅沢な気分を味わうことができるかもしれません。
料理は、先付、お造り、お椀、魚料理、肉料理からなる「おきまり」をまず注文するのが基本。御飯は付きませんので、お食事をするのであれば注文をする必要があります。御飯は炊くのに時間がかかるため最初に注文するかどうか聞かれます。
「おきまり」の他にも一品料理が用意されていて、お腹の具合や好みに合わせて追加することが可能です。
そして、最後はこちらの名物にもなっているフライ。これもアラカルトでの注文となります。季節の魚介、食材が常時7、8種類が用意されています。中でも一番のおススメは何と言ってもアジフライ。身質のしっかりした小ぶりな鯵をフワフワに揚げてくれます。メニューにあれば必ず食べて欲しい一品ですね。
お酒も日本酒、焼酎からワインまで豊富に取り揃えられていますので、飲みたいものがないということはまずないと思います。
営業は夜2回転制です。
【2020年9月のおきまり】
★きゅうり味噌
★夏野菜の素麺
★お造り(鰹、しめ鯖、平目)
★鱧の真薯と松茸、ゴボウのお碗
★鰤の照り焼き
★ローストビーフ
(追加料理)
★新銀杏
★水茄子
★ポテトサラダ
★御飯/味噌汁/お新香
★アジフライ
★松茸フライ
★はしらのフライ
★穴子フライ
★牛乳プリン
(お酒)
★ビール
★むぎ焼酎水割り
お会計:約15,000円