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イクラ塩漬け海苔巻き
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雲丹
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大間の大トロ
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握り④:コウイカ
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イワシ「別注」
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甘酢をくぐらせた車海老
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北海道本ししゃも一夜干し「別注」
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生ビールでスタートします
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つまみ①:渡り蟹の酢の物、北海道のバフンウニ、卵黄ペースト
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つまみ②:久留米産鰻蒲焼
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つまみ③:鰹、鱧で出汁をとった鱧と松茸の土瓶蒸し
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つまみ③:鰹、鱧で出汁をとった鱧と松茸の土瓶蒸し
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つまみ③:鰹、鱧で出汁をとった鱧と松茸の土瓶蒸し
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つまみ④:秋刀魚の肝タレ焼き
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つまみ⑤:ヒラメの造りとあん肝 塩、ポン酢で
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日本酒:純米吟醸 鍋島 三十六萬石/富久千代酒造
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つまみ⑥:唐津の蒸し鮑、北海道のバフンウニ
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つまみ⑦:自家製カラスミ七分漬け炙り
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つまみ⑧:赤ムツ西京焼き
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つまみ⑨:北海道本ししゃも一夜干し「別注」
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握り①:北海道のマス「キングサーモン」漬け
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握り②:大間の中トロ
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握り③:大間の大トロ
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握り④:コウイカ
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握り⑤:コハダ
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日本酒:純米酒 田中六五 火入れ/白糸酒造
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酒器
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握り⑥:イワシ「別注」
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握り⑦:甘酢をくぐらせた車海老
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握り⑧:鯛昆布締め
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握り⑨:雲丹
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しじみの椀
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しじみの椀
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握り:⑩:イクラ塩漬け海苔巻き
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握り11:豊前の赤貝
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握り12:穴子
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握り13:大トロネギ巻き
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握り14シメ:玉子
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大将
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暖簾
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店舗入口
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店内
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博多鮨ローテーションのひとつ「鮨かんび」さんへ伺いました。
場所は「呉服町駅」6番出口から徒歩ですぐ。
今宵もよろしくお願いします。
「頂いたお料理」
つまみ
●あさりのお浸し
●唐津鮑蒸し
●あさり茶碗蒸し海鼠腸
●山口産渡り蟹酢の物
●平目縁側、白子、馬糞雲丹と卵黄お出汁ポン酢
●鰹と胡麻で和えた大根漬物
●スルメイカの塩辛
●太刀魚西京焼き、自家製唐墨
●もずく酢
握り
●甘鯛昆布締め
●鮪背
●中トロ
●こはだ
●宮城キタムラサキウニ海苔巻き
●アオリ烏賊
●赤身漬け
●鰤醤油漬け
●瀬戸内生とり貝
●中落ち葱海苔巻き
●車海老
●蛤
●かんぴょう巻き
●赤出汁
●玉
飲み物
●生ビール
●米焼酎:九代目/宮元酒造場
●日本酒:鍋島 純米吟醸
物腰の柔らかいご主人が握るお鮨は赤酢で優しい味わい。
時間を忘れて鮨と酒を存分に味わえる雰囲気が好きなお店です。
京都祇園の「鮨よし田」さんと同流であることも私にとっては嬉しい。
今宵もご馳走様でした。
Photo:EOS9000D/EF12-18mm