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赤貝
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あん肝最中(奈良漬け)
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トラフグ白子(山口)
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お吸い物
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穴子の稚魚
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香箱蟹の茶碗蒸し
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毛蟹のメス(能登)
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サバ(千葉勝浦)
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鯛(千葉大原)
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稚牡蠣(甘草)
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カワハギ
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シマアジ
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シマアジ
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からすみ(ブランデー、大吟醸)
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越中ばい貝
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万寿貝(能登)
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クエ塩焼き
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ズワイ蟹みそ
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赤ウニ
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ガリ
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イワシ
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中トロ(下田)
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バクダン
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甘草アジ
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白エビ、甘海老卵の塩辛
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コハダ
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玉(ワインとハチミツ)
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ノドグロ
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鉄火巻
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対馬の穴子
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食べログを始めてすぐに知ってBMしたまま早3年、予約は取れないだろうと諦めていたお店。運良くマイレビ様のお誘いで初訪問することが出来ました。お店の隣に駐車場が6台ほどありました
お店自体は結構長く商売している雰囲気で、中もごく普通のお寿司屋さんですが、カウンターと奥の座敷は満席の熱気が感じられる店内。基本的にお任せっぽいです
今回のセットリストは以下のとおり
穴子の稚魚
香箱蟹の茶碗蒸し
毛蟹のメス(能登)
イカ墨塩
サバ(千葉勝浦)
鯛(千葉大原)
稚牡蠣(甘草)
カワハギ(アサツキでニンニクっぽさ)
シマアジ
あん肝最中(奈良漬け)
からすみ(ブランデー、大吟醸)
越中ばい貝
万寿貝(能登)
クエ塩焼き
トラフグ白子(山口)
ズワイ蟹みそ
赤ウニ
イワシ
中トロ(下田)
玉(ワインとハチミツ)
バクダン
甘草アジ
白エビ、甘海老卵の塩辛
コハダ
EN.
ノドグロ
鉄火巻
対馬の穴子
玉(ワインとハチミツ)
全体的な印象は、正攻法の寿司屋というより、かなり工夫をしており仕込みの食材は和を超えています。そして、食感の作り込みと味わいのバランスに唸ります。ネタの産地は北陸が多いですが、基本的に全国からセレクトしています
千葉県産のサバと鯛は脂乗りが良くて驚きました。あん肝最中は皮のパリッとした食感と奈良漬けのカリカリ食感のハーモニーで人気
からすみは塩辛くなく、ブランデー漬けが予想外にマイルドで美味かったです
万寿貝、中トロ、とらふぐ、ウニ、穴子の旨味に唸りましたね~
玉は絶妙な味わいとフルフルな食感で私好み、なので追加でもう一個いただきました
さすが超高得点店と思える寿司屋さんでした、ごちそうさまでした。お誘いいただき感謝いたします