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2016.5
師崎の鯵 かなり大きい
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2016.5
ウニ あまり味がない
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2016.5
かんぴょう巻きと鉄火
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2016.5
アナゴ
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2016.5
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2016.5
シャコ
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2016.8白玉とあん入りコーヒーゼリーのデザート
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2016.5
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2016.5
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2016.5
本マグロの赤身
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2016.5
ヒラマサ
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2016.5
真鯛
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2016.5
イクラの前菜
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のど黒
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剣先イカ
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シーズン最終のトリ貝
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三河湾天然もののクルマエビ
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坂手島のウニ 塩とワサビで
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煮ハマグリ
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塩アナゴ
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突き出し
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こはだ 新子に近いかな?
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マグロ赤身
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のど黒の焼き物
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サバ
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津軽海峡の本マグロ
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久しぶりに思い立ち、こちらを訪問してみた。以前の印象も悪くはなかったのであるが、日にちが経てば良くなるお店と悪くなるお店とがある。いったいこちらはどっちに行ったのだろう??と興味津々であった。
が、その期待は見事ハズれることとなった。悪くなったという意味ではない。実はこちらのお店はかつて一世を風靡したのだが、惜しまれつつ閉店した吉凰で修業した大将がやっていたお店であったのだが、何と昨年にその大将は今の大将に店を譲り、去ったとのことであった。ということは私にとっては新規のお店となる。お手並み拝見であった。
カウンターは2組しかいなかったのだが、お座敷と個室が混んでいたため大将はそちらの鮨につきっきりで、私の鮨は2番手と思われる人が握ってくださった。
せっかく来たのに何か残念だなあ~~~~
まあ以前なら一言文句でも言ったのだが、それを言ったところで始まらないので2番手さんのお鮨を楽しむことにした。
おつまみのスタートは玉子、煮ダコ、枝豆からであった。まあ無難い美味しいかな~~そしてお刺身はヒラメともう一種類の白身魚、そして赤身に大トロ、そして甘エビであった。これは結構おいしくてこの時点では期待大であった。
焼き物は太刀魚、身も厚くなかなか良いものを使っているようだがまあこれは普通。そして最後に鮟肝を頂いて握りに突入した。
私が握ってもらったのは2番手さんである。イカ、カツオ、海老、サバ、雲丹、ノドグロなど無難に出してくれ、食べても無難に・・・という表現でしかできない。ネタは良いものを使っているようだが鮨としての完成度はちょっと残念かも・・・という感じであった。
多分こちらの大将は私が初めての客で、まあ2番手にでも任せておけ、という感じだったのだろうか。大将の前にいた客は1組だけで、そちらと楽しそうに話しておりこちらのことは見向きもしてくれなかった。握ろうと思えば全然こちらの分も握れる客数なのだが、新規の客は握ってくれないのかな??
このクラスのお店で2番手までいると飛び込みで行っても大将に握ってもらえないようだ。やはり店の味というのは大将に握ってもらって初めてわかるものである。
私はもう行かないが、行かれる方は大将指名で行った方が良いかも、である。ちなみに大将には握ってもらってないので味は分からないが・・・(笑)