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ノンアルコールビールアサヒドライゼロ一本目、水出し冷茶日本茶一杯目
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ノンアルコールビールアサヒドライゼロ一本目、水出し冷茶日本茶一杯目
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トラフグの白子カブと昆布茶碗蒸し
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トラフグの白子カブと昆布茶碗蒸し
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トラフグの白子カブと昆布茶碗蒸し
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高浜の鯛
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高浜の鯛
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高浜の鯛
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愛南町のウツボ
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愛南町のウツボ
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愛南町のウツボ
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鮑の肝ソース
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二神島の鮑
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二神島の鮑
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二神島の鮑
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鮑の肝リゾット
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鮑の肝リゾット
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-
鮑の肝リゾット
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-
ノンアルコールビールアサヒドライゼロ二本目
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長浜の鰆
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長浜の鰆
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長浜の鰆
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水出し冷茶台湾茶
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二神島のなまこ
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二神島のなまこ
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二神島のなまこ
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鯛の出汁
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鯛の出汁
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-
ガリ
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-
ガリ
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八幡浜の白甘鯛
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八幡浜の白甘鯛
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八幡浜の白甘鯛
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-
北条のサヨリ
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北条のサヨリ
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北条のサヨリ
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-
地物のブリ
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地物のブリ
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-
地物のブリ
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-
地物の太刀魚
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地物の太刀魚
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地物の太刀魚
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-
追加してくれたガリ
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-
宮城のマグロ漬け
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-
宮城のマグロ漬け
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-
宮城のマグロ漬け
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-
中大トロ
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-
中大トロ
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-
中大トロ
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地物の渡り蟹
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地物の渡り蟹
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-
地物の渡り蟹
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-
愛南町の胡麻鯖
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-
愛南町の胡麻鯖
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-
愛南町の胡麻鯖
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-
川之江の赤貝
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-
川之江の赤貝
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-
川之江の赤貝
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-
車海老
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-
車海老
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-
車海老
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-
水出し冷茶日本茶二杯目
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-
長崎大村湾の紫雲丹
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-
長崎大村湾の紫雲丹
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-
長崎大村湾の紫雲丹
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-
あがり
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あがり
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-
笹焼き穴子
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-
笹焼き穴子
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-
笹焼き穴子
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-
玉子
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-
玉子
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-
玉子
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-
味噌汁
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-
味噌汁
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-
煮蛤
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-
煮蛤
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-
煮蛤
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店内
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-
店内
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-
店内
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-
店内
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-
店内
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-
外観
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-
外観
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-
メニュー
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グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
全国で活躍するレビュアー
飲食店専門の求人サイト
予約をして夜に２名で行きました。夜の２部の方に入れました。
２万円のコースをいただきます。
カウンターに座ります。私たち含め７名のお客でした。
大将に先代の大将がサポートに入られていました。
ドリンクを私はノンアルコールビールアサヒドライゼロを相方は水出し冷茶日本茶で乾杯。私はノンアルコールビールアサヒドライゼロを２本、相方は二杯目は水出し冷茶台湾茶を三杯目を水出し冷茶日本茶を飲みました。
まずトラフグの白子カブと昆布茶碗蒸しが出ました。トラフグの白子は香ばしくトロッとしていて味わいは濃厚です。下の茶碗蒸しはカブと昆布だけで味付けされているそうでまろやかな中にほんのり甘みがあります。白子好きな相方はかなり喜んでいました。
続いて高浜の鯛、ねっとりモッチリしています。まずは塩で次に山葵を乗せて醤油でいただきました。塩は高知で天日で作ってもらっているそうです。醤油は大洲の梶田商店のものらしい。相方もねっとりと美味しいと言っていました。
愛南町のウツボ、１０日間寝かせたものらしいです。ウツボは私も相方も初めて食べました。すだちをかけて塩と醤油で食べました。皮はパリッと身はゴリッコリッと面白い歯ごたえで香ばしく味わい深いですね。相方も歯触りを喜んでいました。
二神島の鮑、水だけで６時間煮込んでいるそうです。鮑の肝ソースに付けて味わいます。絶妙な歯ごたえで鮑そのものの味わいを楽しめます。この時に鮑の肝ソースを少し残しておくように言われました。相方も鮑の歯触りと旨みをかなり気に入っていました。
鮑の肝リゾット、先ほどの鮑の肝ソースにシャリを入れます。よく混ぜていただきます。ほのかなシャリの酸味に濃厚で旨みの良い鮑の肝ソースがかなり合い凄く味わい深いです。相方もかなり喜んでいました。
長浜の鰆、炭火で炙った鰆に刻んだ玉葱をポン酢に漬け込んだのが上に乗っています。辛子を付けて味わいます。サッパリと滑らかな鰆の味を楽しめます。相方も鰆の滑らかな味わいを喜んでいました。
二神島のなまこ、すだちのジュレがかかっています。なまこはコリッと歯ごたえが良くジュレのサッパリとした酸味と爽快感が味わい深い。相方もなまこの歯ごたえと味わいを喜んでいました。
鯛の出汁、調味料は一切使っていないそうです。コクのある旨みを感じほっこりと温まります。
ガリが置かれ握りが始まります。ガリもサッパリと酸味が効いて美味しいですね。途中ガリも追加してくれました。
またシャリの酢は米酢と赤酢のブレンドだそうです。
八幡浜の白甘鯛、ねっとりと舌にまとわりつくような。ほのかな酸味がまた味わい深い。相方もねっとりした歯触りを気に入ってました。
北条のサヨリ、朝捕れで滑らかな舌触りです。爽快感がありますね。相方もサッパリとした味わいを気に入ってました。
地物のブリ、１３日寝かしたそうでブリとは思えないような繊細な歯触りです。滑らかな味わい。相方もブリの歯触りをかなり気に入ってました。
地物の太刀魚、炭火で炙ってあり、ふんわりと柔らかい歯触りです。相方も歯触りを喜んでいました。
宮城のマグロ漬け、爽快感のある中にやんわりとした歯触りが味わい深い。相方も口当たりを楽しんでいました。
中大トロ、中トロと大トロの間だそうです。滑らかな中とろける様な口当たりです。相方も口当たりをかなり気に入ってました。
地物の渡り蟹、炙った海苔に渡り蟹の身と味噌と内子が入っていてかなり濃厚な味わいです。しばらく旨みの余韻に浸れます。相方も濃厚な味わいをかなり喜んでいました。
愛南町の胡麻鯖、朝捕れのようです。サッパリした中にコクのある旨みを感じます。相方もサッパリした味わいを気に入ってました。
川之江の赤貝、コリコリと歯ごたえが楽しくサッパリ味わえます。相方もコリコリした歯ごたえを気に入ってました。
車海老、大きく身はかなりプリッとしていました。旨みもギュッと襲ってきます。海老好きな相方はかなり喜んでいました。
長崎大村湾の紫雲丹、みょうばんを使っていない無添加の紫雲丹です。炙った海苔と共に雲丹本来の甘みを楽しめます。トロッと柔らかく甘みがはまりますね。相方も甘みを凄く喜んでいました。
ここであがりがでました。ほっこりと温まります。
笹焼き穴子、笹に包まれて焼かれていて蒸されている感じでもの凄くふんわりしています。甘くてとろける様な味わい。相方もふんわりした味わいをかなり気に入ってました。
玉子、地物のより海老を刷り込んであるらしくふんわりとカステラのようなまろやかな中に濃厚な甘さを感じます。相方もデザートみたいと喜んでいました。
味噌汁、大洲の醤油屋が作った味噌を使っているらしくアッサリした中に旨みを感じます。
ここでコースは終わったのですが一品先代の大将のおすすめ煮蛤を私も相方も握っていただきました。かなり柔らかく旨みが凝縮されている感じでした。
お会計は二人で46,900円でした。
次回また色々味わいたいですね。