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夜の外観★
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シャリを味わいます
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背と腹を合わせにするマナガツオ
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淡路産マナガツオ
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京丹後産とり貝
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とり貝
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三重県産アジ
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九十久里浜産手掘り蛤
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高知県産アオリイカと長崎のカラスミ
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高知県産アオリイカと長崎のカラスミ
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天然鰻
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天然鰻の白焼き
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和歌山県産那智勝浦の鮪
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赤身
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宮城の紫雲丹
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中トロの漬けと中トロ
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中トロ
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中トロ漬け
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車海老にお酒を掛けて蒸す
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車海老
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勝浦の鰹
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鯛の子
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鯛子
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鯛の子のお出汁
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那智勝浦の大トロを塩で
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大トロ漬け
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ジャンボ鉄火巻き
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干瓢巻き
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-
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芝海老の玉
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梅酒
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外観
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この時期はお雛さま
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待合い
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カウンター
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お茶
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辛口の日高見
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出来立ての赤酢と塩だけで作られたシャリ
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先ずはシャリを一口
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千葉勝山産1W熟成コハダ
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千葉勝山産1W熟成コハダ
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陸前高田産牡蠣
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陸前高田産牡蠣
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塩で熟成した熊本県産しらかわ
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サイコロカットのガリ
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和歌山県那智勝浦産鮪
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ブロックを並べご主人奥へ
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ポーズをとられます
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気仙沼産赤貝、ひも
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薄塩で水分を抜いた真魚鰹
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毛蟹重い~!
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湯通しした鮪
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鮪1W熟成と湯通しの漬け
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1W熟成鮪
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北海道根室産白子
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中トロ
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中トロ漬け
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千葉勝山産アオリイカを長崎産自家製カラスミと合わせて
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大トロ漬け
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三重県尾鷲産鰆
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北海道根室産毛蟹茹で上がり
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毛蟹の身、味噌を混ぜた赤シャリ
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毛蟹と赤シャリのおにぎりをカットして
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甲羅酒
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甲羅酒をいただきます
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大トロ並べられます
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大トロ炙り
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鉄火巻きの鮪
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全ては巻かれた鉄火巻き
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干瓢巻き
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玉はカステイラみたい
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(写真31枚アップさせていただきます。)
地元名古屋のグル友さん達からの『どうしても行きたい!』
とリクエストで名古屋勢を中心に貸切り再訪です。
先ずは、シャリを1口いただいてからスタート。
ここから時間の経過と共にシャリの変化までも
ネタに合わせて味わるという流れ。
☆淡路沼島産マナカツオ
☆京丹波産トリ貝
☆九十久里浜産手掘り蛤
☆三重県産アジ
☆高知県産アオリイカと長崎のカラスミ
☆天然鰻の白焼き
☆鮪赤身と赤身漬け
☆軽く焼いた紫雲丹
☆中トロと中トロ漬け
☆車海老の頭と尾
☆勝浦産鰹
☆鯛の子
☆鯛の子のお出汁
☆大トロと大トロ漬け
☆赤身、中トロ、大トロ全て入った鉄火巻き
☆干ぴょう巻き
☆玉
全20貫。初夏の主役の鮪は那智勝浦産でした。
赤身、中トロ、大トロと生→漬けと続けて供され
ラストはその6種をごっちゃにして豪快に太巻きで
締めくくられる。笑いの渦に包まれながら
旨しマグロshow☆彡が楽しめます。
***************************************
話題にのって蒲田にある初音鮨さんへお昼に
伺いました。流れは夜と同じです。
蒲田駅西口から徒歩数分。東京工科大学の斜め
西にあり自宅兼お店の壁には「HATUNE」の文字。
喫茶店とばかり思って通り過ぎてしまいました。
緑の多いエントランスを抜けて店内へ。
以前は個室だったと思われる待合いで
待機しているとご主人がピシリと挨拶に
いらっしゃいます。深々と頭を下げられ謙虚。
時間になりカウンターに案内をされました。
女将さんに、一番辛口のお酒を。と伝えて
宮城県辛口純米酒の日高見が供されました。
この日は3名が来られなくなったようで
5名揃ったところでスタートです。
先ずは、塩と赤酢だけで作られたばかりの
シャリを1口味わいます。これが時間が経つと
お味が変化されてネタとユニークな
マッチングに…♪
☆千葉勝山産1W熟成コハダ
☆陸前高田産牡蠣
☆塩で熟成した熊本県産しらかわ
☆サイコロカットのガリ
☆和歌山県那智勝浦産鮪
☆気仙沼産赤貝、ひも
☆薄塩で水分を抜いた真魚鰹
☆湯通しした鮪
☆1W熟成鮪
☆北海道根室産白子
☆中トロ
☆中トロ漬け
☆千葉勝山産アオリイカを長崎産
自家製カラスミと合わせて
☆三重県尾鷲産鰆
☆毛蟹と赤シャリのおにぎり
☆甲羅酒
☆大トロ炙り
☆全ては巻かれた鉄火巻き
☆干瓢巻き
☆玉
全て手で受け取る方式。逆さにして5秒ほど待つ
口内調理。味しくなるのは確信できます。
フレンチでもブラッスリー、ビストロ、グランメゾン、
モダンなどの業態がありクラシカルなフレンチを
求めてモダンに伺えば(華奢で物足りない。)
と外れたような気分になることでしょう。
お寿司も同じ。漁港にあるような獲り立てネタで
美味しいもあれば正統派高級寿司店で美味しいあれ
クルクル寿司でウマウマあれば斬新創作寿司で旨し!
もある…。伺う側も何をいただきに?と頭を切り替え
ないと残念(ノД`)・゜・。に…。
中治さんのオリジナルなお鮨。美味しかったですし
めっちゃ楽しかったです!今まででカメラを向けると
ポーズをとられる大将はお2人目(笑)。
西にはこちら。東に中治さん♪
サービス精神旺盛なエンターティナー!!
【2016年2月】