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海苔無しトロタク 2016.4/再訪
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槍烏賊をつまみで
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〆鯖は浅い漬かり具合がいい
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此処では何時もたのむ平買の焼き物、タレをサッと塗って、隠し包丁がいい
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鰹、脂気が抜けたと言うことは初鰹?
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唐墨大根は夕鶴より取り寄せ
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唐墨大根を一味で食す
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車海老をツマミで、手前は海老味噌、それと一緒に
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鰤握り
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小肌握り
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雲丹握り
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穴子握り、塩で。沢煮ゆえほんのり甘い
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穴子握り、ツメで
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穴子握りに無理を言って付けて貰った胡瓜、こちらもツメと山葵の二種
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卵焼き、シャリなし
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ガリはぶつ切と通常のスライスの二種、ブツは新生姜
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蓬麩の赤だし
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ホテルには小瓶が有るのが嬉し
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今宵のお供は鶴齢@新潟
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お茶/あがりは職人用語につき客は使わない
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ねたケースが有る店は?と言うがなかなかどうして
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ねたケース
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ねたケース
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1F日本料理夕鶴の中に在る
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【総合】3.4 【料理・味】3.4 【サービス】3.4 【雰囲気】3.4 【CP】2.8 【酒・ドリンク】3.2
訳あっての年一は訪れる店。
昨年は諸事情により未訪なので
二年ぶりの訪店か。
決め打ち、且つ一人メシでの条件なら
近場では一番好きな寿司屋。
最近はあまりビールを所望せず、
代わりに焼酎の炭酸割でスタート。
初めて飲んだ陶山(麦)は
どこか百年の孤独にも似た
洋酒的な味わいで炭酸割にぴったり!
この日はツマミを中心に
多種類を食べたかったので
少しづつでとオーダー。
この様な細かな注文にも
顧客本位で気持ちよく
対応してくれるのが
ホテル寿司の良さ。
烏賊のお造りを頼んだ時
塩・レモンでとお願いしたところ
これは如何ですか?と
レモンジュレを供された。
これが塩・レモンでいただくより
烏賊の身に絡まり美味かった。
他にはバルサミコ酢のジュレ(蛸に使用)
やイカ墨塩(鮪に使用)など
調味料にも拘っていて
その創意工夫には脱帽であった。
この日の秀逸は牡丹海老と
鮑の肝煮。
牡丹海老は無駄にプリプリと
しておらずどちらかと言えば
ねっとりとしており甘みが濃い。
海老などの甲殻類は生より
火を入れたモノと思っていたが
その考えを覆された。
敢えて時間を掛けての熟成仕様か?
また酒蒸しに添えられた鮑の肝煮は
甘辛く炊き上げられ
あの海臭さ?(海藻臭さ)が
適度に残るくらいで
削ぎ落され食べやすいものであった。
無論この様な素晴らしい酒肴ゆえ
鶴齢→立山→日高見と銘酒を
巡る冒険をしてしまった事は
言うまでもない。