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★銀皮作り
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★皮付きも味がいいんです
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★分厚い!
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かつお刺し
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ホルモン煮
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串フライ
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土手やき
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レバースタミナ炒め
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徳利
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ランチメニュー
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夜の外観
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昼の外観
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実は滞在中に毎日顔を出してしまったこちら。地べたにあって家族経営という佳店の基本をいく店。
カツオを中心とした肴はもちろん十条の斎藤にも通ずる女性陣の対応力に心地よさが倍増した次第。
決して大袈裟な店構えでもなければ綺麗な内装の部類ではない(あくまでも経年の年輪が感じられる店ということです)
けども呑助としては琴線に触れる店。
長めのカウンターの隅(いわゆる旦那席ですな)に陣取り、女将さんだかベテランのお運びさんと相談。
よそ者一人客にも季節のもの、食材の特徴、オススメのものを丁寧に説明してもらい、それだけで大瓶が空く(笑)
カツオは幼少期から馴染みがあり大好物。ハランボ、へそ、生利節、血合いの煮付け、皮焼き、アラ焼きに煮付け、
どれもそれぞれに美味さがあり良い。
刺身も初カツオの鉄分たっぷりの味わいも、戻りカツオの官能的なサシの甘みも魅力だが、実は銀皮造りも大好物。
炙りによる皮目の下の部分の脂の甘さもいいが、鮮度の良い銀皮造りも独特の味わいで生姜醤油で更に昇華する。
高知は分厚い切りつけ方もありこの銀皮がより活きるんよね〜
写真は無いが塩タタキも当然いただいたがこちらも数件食べたなかで一番美味かった。
連日、数種の刺身を注文したんでしっかり女将さんにも顔を認識してもらえたようなのでまたお邪魔するき。