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くじら・しゃりの形は「地紙形」
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さより・これもしゃりの形がきれい。
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カワハギ・肝付き
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寒ブリのお腹(トロ)と背中
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くじら・しゃりの形は「地紙形」
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さより
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寒ブリのお腹(トロ)と背中
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バイ貝・肝付き(右)
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バイ貝・肝付き
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白えびと甘エビ
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白えびと甘エビ
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甘エビ
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牡蠣
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牡蠣
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ひらめ
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イカ
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ガリとかんぴょう
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イカ
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地元の商店街で、大将で3代目という歴史あるお寿司屋さん。店内は伝統の重みを感じる内装。それでいて気取らない、街のお寿司屋さんです。
地物にぎりの「上」3200円をいただきました。
カウンターに座ると、まずは笹の葉を敷いて、そこにガリとかんぴょうが置かれます。とりあえず瓶ビール。かんぴょうが美味しい。
まずはイカから。うん、しゃりも美味しい。これは期待できる。
白身はひらめ。これまた美味い。そして富山湾の牡蠣も。
続いて白えびと甘エビ。甘エビは子持ちでとても甘い。白海老はそれ以上にさらに甘みがある。これが白海老かと感動します。生姜が載せてあります。この四番、五番がなかなかよいですね。
さらにたたみかけるように六番と七番は、ブリトロ(お腹)とブリ本身(背中)で、冬の富山ならではの味覚を堪能。素晴らしい!
ここでカワハギが登場。肝付きで、ポン酢でいただく。これまたとても味わいがあります。
バイ貝は、身はコリコリ、そして肝はまさにフォアグラのようにマイルドで美味しい。貝の肝でこれほど美味しいものは初めてです。赤ワインにピッタリしそうな味で、今回の隠し玉でサプライズでした。
最後に本日入荷という珍しいくじら赤身をいただきました。これもさらに隠し玉。マッコウクジラだったかな、日本海はもちろん鯨が泳いでいるのだけど、たまに捕獲できるらしい。生でくじらを食べるなど初めてかも。これは最高でした。
しゃりのにぎり方は扇の要のような半円形。扇に貼る紙のかたちに似ているところから、「地紙形」というらしい。これもまた芸術。
以上の10貫にあら汁も付いて3200円とはとても安い。さらに追加でサヨリと、白えびをもう一貫。瓶ビールもいただきました。
これで二人で合計7800円。
大将との会話も楽しみながら、お昼から大満足でした。オススメ。