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のれそれ
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蒸し鮑
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蒸し鮑
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生鳥貝
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のどぐろ
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鳴門のワカメ
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トロ金目
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みる貝
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みる貝の肝
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北寄貝
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能登産 牝毛蟹
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能登産牝毛蟹
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関鯛のお腹の後ろの方
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関鯛 橙の泡 唐墨
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ガス海老と雲丹
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雲丹ご飯
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鯛の白子 橙の泡
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鯛の白子
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自家製蟹味噌
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八角の焼き物
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平貝
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ホタルイカのたたき
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赤貝
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アオリイカ
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金目鯛
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小肌
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馬糞雲丹と紫雲丹
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黄金蟹
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トロのミルフィーユ
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玉子
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白海老 口子
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穴子 塩
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穴子 つめ
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穴子
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毛蟹のお椀
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鯖の棒寿司
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ほおづき
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生ビール
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而今 純米吟醸
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而今 純米吟醸
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南部美人 純米吟醸
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南部美人 純米吟醸
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NEXT FIVE シャングリラ
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NEXT FIVE シャングリラ
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初千葉レビューはこちらのお店と決めていました。
千葉駅からタクシーで約5分の距離にある『寿司栄』。
敬愛するレビュアー様たちが絶賛しているお店なので、興奮度マックスで伺いました。
今回は10000円のおまかせを予め予約をして。
はじめに大将から「特に食べたいものは?」と聞かれます。
「ひかりもの。それから貝も食べたい。」と答えると、「貝は売る程あります」と笑顔の大将。
今回頂いたものはこんな感じでした。
【つまみ】
のれそれ ○
蒸し鮑 ◎ 塩をぱらっとかけて
生鳥貝 ◎
のどぐろ ◎ 1つは塩と山葵 1つは山葵醤油で
トロ金目 ◎ 大島産
みる貝 ○ お塩で
みる貝の肝 ◎
北寄貝 ◎
能登産 牝毛蟹 ◎
関鯛のお腹の後ろの方 ◎
関鯛 橙の泡 唐墨 ◎
ガス海老と雲丹 ◎ 醤油の泡で
雲丹ご飯 ◎
鯛の白子 橙の泡 ◎
自家製蟹味噌 ◎ 蟹味噌と蟹の体液を2時間かけて煮詰めたもの
八角の焼き物 ◎ 北海道の高級魚
平貝 ◎
ホタルイカのたたき ◎
【握り】
赤貝 ◎
アオリイカ ◎
金目鯛 ◎ 金目鯛の肝と
小肌 ◎
馬糞雲丹と紫雲丹 ◎ お互いの相乗効果で美味しくなる☆
黄金蟹 ◎ 本ズワイガニと紅ズワイガニの交配種でとれる確率は何と4000分の1☆
トロのミルフィーユ ◎ 薄く切ったトロを5枚重ねて
玉子 ◎
白海老 口子 ◎ 富山産白海老 ナマコの卵巣の口子と
穴子 塩 つめ ◎
鯖の棒寿司 ◎
毛蟹のお椀 ◎
ほおづき
もう全てが抜群に美味しくて、唸ってばかりの2時間。
中でも特につまみのガス海老と雲丹とそのご飯、鯛の白子、握りの赤貝、馬糞雲丹と紫雲丹、黄金蟹、トロのミルフィーユの美味しさには圧倒されました。本気で気が触れるかと思った。
ひとつも「これはちょっと」というものがないし、全部手間がかかっていて、出てくるタイミングがまたベストでした。
日本酒も3種類頂きましたが、而今以外は大将におまかせ。これが又痺れるセレクト。
大将の気合いと上品さ、顔のぴしっとしまっていること、この地で長く働いて誇りがあること、美味しいものを作り出すセンス。その全部が一体となって感じられた。素晴らしいな。
ほんと天才だなと思う。
もちろん、次の予約をしてから帰路についたのは言うまでもありません。
(2014/4)