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(2016.7) 佐鳥の蛸
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(2016.7) 噴火湾の鮪 79kg
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(2016.7) アオリイカ
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(2016.7) アオリイカとバチコ
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(2016.7) バチコ
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(2016.7) まながつお
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(2016.7) 塩釜の鮪 120㎏
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(2016.7) 房州・大原の鮑
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(2016.7) 房州・大原の鮑
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(2016.7) 三重・小浜の鯵
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(2016.7) 2週間熟成しています
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(2016.7) 琵琶湖の天然鰻
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(2016.7) 天然鰻の握り
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(2016.7) 車海老にお酒を注ぎ・・
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(2016.7) しばらくするとこんなに跳ね上がります
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(2016.7) 赤く茹で上がった天然海老
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(2016.7) 天然海老の握り
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(2016.7) 熊本の天然鮎
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(2016.7) 熊本の天然鮎
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(2016.7) 雲丹
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(2016.7) 雲丹握り
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(2016.7) 大トロの炙り
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(2016.7) 大トロの炙り
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(2016.7) いろいろ鮪の太巻き
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(2016.3) 本日の鮪
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(2016.3) 和歌山那智勝浦の鮪
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(2016.3) 陸前高田の牡蠣
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(2016.3) 牡蠣アップ(握り)
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(2016.3) 平目
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(2016.3) 生きている毛蟹
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(2016.3) サワラ
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(2016.3) カワハギと肝
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(2016.3) トラフグの白子
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(2016.3) 人数分に切り分け
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(2016.3) 焼き上げます
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(2016.3) 白子握り
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(2016.3) アオリイカと唐墨
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(2016.3) 茹で上がった毛蟹
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(2016.3) 捌いていきます
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(2016.3) 人数分に分け・・
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(2016.3) 毛蟹握り
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(2016.3) 大トロ握り
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(2016.3)大トロ漬け炙り
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(2016.3) 鮪巻き
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(2016.3) 玉
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(2015.12) 陸前高田の牡蠣
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(2015.12)陸前高田の牡蠣(握り)
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(2015.12)大間の鮪
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(2015.12)本日使う鮪
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(2015.12)中トロヅケ
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(2015.12)しまあじ
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(2015.12)カラスミ
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(2015.12)スミイカ
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(2015.12) こはだ
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(2015.12) 白子
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(2015.12)トリュフ
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(2015.12) 白子とトリュフ
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(2015.12) 松葉蟹と香箱蟹
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(2015.12) 蟹(握り)
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(2015.12) 大トロ
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(2015.12) マグロ巻
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(2015.12) 干瓢巻
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(2015.12) 玉
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(2015.12) 店内の看板
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(2015.12) 待合室
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(2015.12) 入口
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(2015.12) 外観
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半年ぶりの訪問は、新年に。(写真は一部です)
いつものように、最初に少量の炊きたてのご飯がてのひらに。
握りは松輪のタコからスタート。うなぎ、アオリイカと続きます。
手渡しで受け取るお寿司は、以前よりさらにご飯が大きくなったような・・。
大将のトークは相変わらず楽しく、女将さんが優しくサポート。
次に大きな唐墨。
先ほどアオリイカのゲソのたたきと共に握られます。
これは、好相性。前に唐墨だけでいただいたのより、ずっと良い。
女将さんから唐墨に合うと出していただいた、会津・中将の純米酒と一緒に。
次は、クエ。今回は、これがお初のネタでした。
旨みが充分。
大間の鮪が、いつものように、名札(?)を貼った塊で登場。
延「縄 127kg」 と書いてあります。
もう、今年の鮪だそうです。
・大分の赤貝
・鰆
・余市の鮟肝
これは見事。濃厚で旨し。
・赤身
割りとあっさりめかな?
・大粒のいくら、ねっとり白子
・中トロ
・毛蟹
活きた毛蟹の足がぴくぴく動くライブ感を味わってから、解体。
身を丁寧に掻き出して、人数分に分け、握ります。
形態は、お寿司というより、ほとんどボール状。
以下はおなじみ。
・炙り大トロ
・鮪全部巻き
・干瓢巻き
・玉
ちなみに、この日は、定員8人のところ、9人。
通常、カウンター席に、4人ずつそれぞれ座るところが、片方4人、もう片方5人。
入店順に座っていき、2番目だったので、4人側でしたが、向こう側が1人多くて
一番手前側の3人組のおひとりは、自分の隣で、お皿はすぐそば、
う〜ん、なんとかうまく奇数を処理して、8人にならなかったのか、ザンネン
ひとり3万円超えで、定員オーバーはなんとも。
今年はすでに12月まで予約はいっぱい。
値上げ後も、人気の過熱ぶりは変わっていないですね。
そろそろ、もうおひとり厨房にいらしてもいいかも。
キャンセル待ちのリスト入りのみで、来年分の予約は受け付けていない状況です。
そりゃそうですのう〜、今年は始まったばかりですもの。
ごちそうさまでした。