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煮鮑4
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煮蛸
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螺貝
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穴子
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赤皿貝
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帆立貝柱
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鯖
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眞子鰈
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海胆
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鉄火巻
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焼きたての出汁巻
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熱々をいただきます
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海鞘酢
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牡蠣酢
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冬瓜を炊いたもの
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煮鮑の端材
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鮑の肝煮
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肉じゃが
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本日のオススメ酒肴
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大山
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福小町
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蛸の桜煮
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海鼠
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岩牡蠣
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GOZENSHU No.9
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酒器
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赤身
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鯖
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帆立貝柱
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北寄貝
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鰯
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煮烏賊。
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海胆、山芋千切り、菜花。
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北寄貝、間八、うるい、行者にんにくの酢味噌。
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螺貝、鮃の縁側。
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そびえ立つ氷柱は『奈可田』譲り
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たち(鱈白子)の玉子とじ。
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店の外観。
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optio A30で撮影。石鰈。
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optio A30で撮影。〆鯖。
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optio A30で撮影。北寄貝。
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optio A30で撮影。するめ烏賊。
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optio A30で撮影。酒肴/小烏賊。
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optio A30で撮影。酒肴/剥き蟹。
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optio A30で撮影。口直しに紅芋酢漬け。
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optio A30で撮影。氷柱は奈可田継承。
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optio A30で撮影。暖簾の色が変わっていた。
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optio A30で撮影。春子。
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optio A30で撮影。眞子鰈。
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optio A30で撮影。バフン海胆。
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optio A30で撮影。暖簾と外観。
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八戸の郊外、陸上自衛隊八戸駐屯地に程近い桔梗野に店を構えられる『鮨 まつさか』さん。中心街からバスに揺られること約40分余り。約二年ぶりの再訪となりました。店主の松坂広美さんは江戸前鮨の名門中の名門、多くの偉大なる鮨職人を世に送り出された『鮨 奈可田』出身であり銀座の『鮨 からく』の戸川基成店主とは同期、全六席の小体の店は弘前や青森からわざわざ食べに来られたいう先客にて出入口に最も近い自分の席を除き満席の中、山口の『五橋』とデフォルトで供されるつきだしの酒を呼ぶ味わいの『鰊(ニシン)』と昆布の山椒漬からゆるゆるとスタートです。本日のオススメの中に『トゲクリガニ』の文字を発見し迷うことなく所望。店側で剥くと手間代が加算され1パイ弐千圓が自分で剥くと何と五百圓とのこと。多少、面倒ではありますが千五圓の差は日本酒に換算して二合~三合に匹敵するので『トゲクリガニ』は自分の手で器の中に手早く剥いて蟹みそと和えていただくこととなりました。花見の時期が旬と言われる『トゲクリガニ』ですが今、時分の方が身がしっかり詰まっていて美味しいのだとか?そして頃合いを見計らいにぎりへと移行し白身は八戸産の白身の『曽以(ソイ)』から『鮪(マグロ)』中トロ、『帆立貝柱(ホタテカイバシラ)』、軽く湯霜にした『北寄貝(ホッキガイ)』、『ボタン海老(エビ)』に自家製の『海老味噌(エビミソ)の塩辛(シオカラ)』が合間に供されコリコリ感が秀逸な『螺貝(ツブガイ)』、『ずわい』の爪下(ツメシタ)、煮詰めが美味い柚子香る『蛸桜煮(タコサクラニ)』、新子に近いサイズの『小鰭(コハダ)』、『槍烏賊(ヤリイカ)』の煮烏賊のにぎりに程良く脂の乗った『〆鯖(シメサバ)』、『いくら』、『海胆(ウニ)』の軍艦巻に『煮穴子(ニアナゴ)』に焼きたて熱々の『玉』の全十五貫に海老頭の『潮汁ウシオジル』にてひと通りです。舎利は団地という立地のことも大きく左右してのことなのでしょう酢や塩の加減を控えめにした子供から大人まで万人受けしそうな合せ方をされた舎利が使われておりましたが『締めもの』や『煮もの』といった『江戸前』の仕事を施された鮨種は美味。何よりも深い味わいの『煮つめ』の味わいは一長一短では出来ぬ味わいです。酒肴とにぎりに合わせて日本酒を五合で気分良く酔わせていただいたにも関わらず勘定は僅かに八千圓足らず。中心街からはやや距離がありますが街中の名前優先型のすし処という名のプチボリ系の店へ足を向けるのならば八戸市営バスの一日乗車券 六百圓を買い求めプチバス旅を愉しみつつ此処まで足を延ばした方が断然に費用対満足度は高いと思われます。