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さぁ、はじまります。
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伊勢海老に、濃厚な味噌
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伊勢海老からとった出汁
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クエは愛南からって言ってたかな
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ごまさば。あさつきと生姜を混ぜたグリーンのやつ、うまい。
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鮑はオレンジワインと。
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あまった肝に。
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高知の金目鯛。どのあたりで漁をするか、教えない漁師から。どうするんだ、実は仕入れてたら笑。
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高知のモクズガニ?だったかな。蟹の茶碗蒸し。
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準備するタイプ。
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握りスタート
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ハタ。これはうまかった。
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しまあじ。いや、でかいよね。この鯵。
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イサキ。あぁ、俺、イサキ好きだなぁと思った。
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剣先イカ。烏賊専用の包丁を変態職人にオーダー。ステンレスって烏賊を甘くするんですって。
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大間の鮪。
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大トロはお肉だった。
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コハダは、シャリの酸と合わせて、すっぱー(*´Д`)
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カマス、これも美味しかったなぁ。
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エボダイ。
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車海老。
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赤雲丹。
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青鰻。
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カウンターのみ8席。一斉スタートの2部制。
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扉の横にこっそりと。
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「くるますし」
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今は22,000円のみ。
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30代前半の若い大将に、
お店を乗っ取られた!
と冗談まじりに言う、
大将のお父さんである前店主。
なぜ「くるますし」という
店名にされたのか伺うと、
「車 寅次郎」からとって。
これも冗談ですか?
と聞き返す程に、真意は心の中に
秘めるタイプのお笑い先行型の大大将がいるからこそ、
今のお店があるのだ、と思う。
安心したサポートがあるって素晴らしい。
今年ご結婚された、奥様はお着物をお召しになって。
聡明でいて、美人。
良いお店だなぁと素直に思った。
ご家族の劇場型店舗。
酸が結構強めなシャリに特徴あって。
いや、本当に酸っぱい。
神経〆してから3時間ほどで、
愛媛県内から集まる鮮度の良い魚を、
大将のこだわりで、熟成するなど、
美味しく育て上げる。
四国、それも、愛媛県に来たんだ!
と実感できる旨い寿司。
いや、正確には、高知や岡山の素材も
使っているんだけど。
日本酒も合わせて、しっかりと
愛媛県としてのおもてなしを感じる。
お客さんは県外の方ばかり。
という事をなんか嫌味っぽく聞く事があるけど、
わざわざ食べる為に来る価値が、ある。
「魚」の美味さは、まちがいなく県内最高。
それを愉しく、笑顔で食べさせてくれるお店。
素敵だなぁ。