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夕暮れ時の金沢ひがし茶屋街。
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ひがし茶屋街はいつ来ても風情がある。
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主計町とひがし茶屋街の間にある浅野川大橋。ライトアップされている。今の橋は1922年(大正11年)に建設された。
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主計町(かずえまち)料理料亭街。茶屋町として明治期から昭和戦前期にかけて栄え、当時の建造物が多く残っている。
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『鮨木場谷』建物。主計町の近くに佇む。
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玄関。
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白木のカウンター。おしぼりも店の名前入り。
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☆生ビールで乾杯(ハートランドビール)。
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特注のコースター。
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カウンター席から見える箱庭とつくばい。
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☆初心忘れるべからずの額縁が置かれている。
シャリを保温する『わらいずみ』。北陸らしい。
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☆木場谷氏は優しく気さくな大将である。
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◆甘海老(金沢)とこのわた。
甘海老の甘さとこのわた(なまこの内臓の塩辛)は最高の相性。絶品である。
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◆くえの湯引き(氷見)。身はしっとりとした脂が乗っており
最高に美味い。
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◆あわび(氷見)。今夜が今年最後のあわびであった。
氷見産のあわびは美味い海藻を食べて成長するので上質なあわびになる。
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◆あわびの肝ソースは絶品。
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◆あわびに肝ソースをたっぷりつけて頂く。至福な味わい。
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☆大将が肝ソースにシャリを載せてくれる。絶品。
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☆日本酒
◎常きげん純米大吟醸 鹿野酒造(石川県加賀市)
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◆穴子の白焼き(能登島)。最高の焼き加減。
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◆穴子の白焼き(能登島)。
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◆ 毛蟹(氷見)とウニソース
◎木場谷のスペシャリテ。下にシャリがあり混ぜて頂く。美味い。
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◆のどぐろの焼き物(氷見)。身はふっくらし脂も甘く美味い。
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☆日本酒
◎手取川 山廃仕込純米大吟醸 吉田酒造店(石川県白山市)
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◆甘鯛(富山)と松茸(長野)の椀物。お弟子さんが目の前でかつお節を削って作る出汁は美味い。
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☆木場谷大将の包丁使いは一級品である。
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『鮨木場谷』のネタの数々。
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◆ガリ。
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◆握りを出す前に冷たいおしぼりが供される。気遣いが嬉しい。
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☆大将がネタの説明を丁寧にしてくれる。
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◆鯛(氷見漁港)皮目は低温で軽く湯引きをしてある。
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◆あおりいか(氷見漁港)
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◆あら(氷見漁港)
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◆鮪の中トロ(青森県大間産)
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◆鮪の中トロ(青森県大間産)。脂も乗っていて美味い。
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◆こはだ(新湊漁港)酢の締め具合も良く美味い。
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◆カジキマグロ(富山産)
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◆真鯵(氷見漁港)脂が乗った鯵は美味い。
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◆越中貝(富山産)バイ貝は甘みが強く美味い。
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◆車海老(鹿児島産)
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◆煮はまぐり(氷見漁港)
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◆いくら(北海道礼文島産)
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◆うに(北海道利尻島産)
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◆煮穴子(能登島産)
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◆玉。ふっくらして甘み控えめで上品な味わい。
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☆陶器の作品の数々。
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金沢の風情ある主計町茶屋街近くに佇む『鮨 木場谷』。金沢で3本の指に入る予約至難な店である。金沢に来たら一度は訪問したかった寿司屋である。
大将は木場谷光洋氏。船橋の『よしうら』や銀座『鮨 青木』で研鑽を積み、金沢に戻った後に地元富山で出張寿司を手掛けるなどして、2016年に金沢に『鮨 木場谷』を開店した。
お店は白木のカウンター席が8席。
北陸の魚にこだわり、毎朝5時に富山の氷見と新湊の漁港へ出向いて最高の寿司ネタになる魚を仕入れる努力を怠らない。
大将の人柄は優しく、地元のネタの話しや苦労話しなどいろいろ気さくに話しをして頂いた。今回は『鮨木場谷』で本当に美味い秋の北陸の魚を堪能する事ができた。
【鮨木場谷のおまかせコース】
★つまみ
◆甘海老(金沢)とこのわた
◆くえの湯引き(氷見)
◆あわびと肝ソース(氷見)
◎鮑の肝にシャリを入れてくれる。
◆穴子の白焼き(能登島)
◆ 毛蟹(氷見)とウニソース
◎木場谷のスペシャリテ。
◆のどぐろの焼き物(氷見)
◆甘鯛(富山)と松茸(長野)の椀物
★握り
◆鯛(氷見)皮目は低温で軽く湯引き。
◆あおりいか(氷見)
◆あら(氷見)
◆鮪のヅケ(大間)
◆鮪の中トロ(大間)
◆こはだ(新湊)
◆カジキマグロ(富山)藁で薫製。
◆真あじ(氷見)
◆越中貝(富山)バイ貝。
◆車海老(鹿児島)
◆煮はまぐり(氷見)
◆いくら(礼文島)
◆うに(利尻島)
◆煮穴子(能登島)
◆玉
■飲み物
☆生ビール(ハートランド)
☆日本酒
◎常きげん純米大吟醸 鹿野酒造(石川県加賀市)
◎手取川 山廃仕込純米大吟醸 吉田酒造店(石川県白山市)
◎玄心 純米大吟醸 宗玄酒造(石川県珠洲市)
☆シャリは程良い赤酢加減でふっくら。米は能登半島の珠洲市のお坊さんが造る希少価値の高い無農薬米を使っているとの事。
氷見漁港や新湊漁港に上がる最高のネタを朝早くから買い付け、手間暇惜しまず作るつまみや寿司は最高に美味かった。
また、うなぎを捌かせたら自分が日本一の寿司職人との話しは面白かった。木場谷氏の包丁使いは一級品である。
店での器類も、金沢の陶芸家中村梅山先生の作品や新進気鋭の作家の作品も使っており目も楽しませてくれる。
また金沢に来た時は是非再訪したいと思う。
ご馳走さまでした。