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小鰭
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本鮪:大とろ
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煮蛤
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車海老
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赤烏賊
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つぶ貝
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帆立
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本鮪:赤身
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いくら
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とろたく
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北寄貝:追加
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鮃のエンガワ:追加
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干瓢巻き:追加
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鯵のタタキ
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真子鰈:熟成日数を変えての食べ比べ
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がぜうに(馬糞雲丹)
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鮑の磯焼:鮑の肝ソースに干し海苔
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のどぐろ
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蟹酢(毛ガニ)
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穴子の白焼き:南高梅を添えて
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フルーツトマト:玉ねぎソース
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のどぐろの茶碗蒸し
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木製冷蔵庫を見ればこだわりが分かる
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2020.7月下旬
仙台でミシュラン一つ星を獲得した「鮨江なみ」
親方は東京出身であり、
予約困難で有名な寿しの吉乃の親方と修行先が同じです。
https://tabelog.com/aichi/A2301/A230103/23047555/
修行先では、江なみの親方が兄弟子だったそうで、
吉乃の親方には、氷で冷やす木製冷蔵庫の購入先を紹介したんだとか。
ちなみに「江なみ」の名物料理は、鮑の磯焼きと穴子の白焼き。
この時期の仙台の旬の食材は、「牡蠣」「がぜうに」「ほや」など、
僕の好物ばかりなんですが、特に魅力的なのが「がぜうに」です。
特に南三陸の「がぜうに」は、たっぷりと身が詰まっていて味が濃厚
三陸沿岸は上質な昆布の生息地で、
うにの育成に最適な環境と言われているんですよね。
仙台のめぼしい寿司屋は、ひと通り伺ってみましたが、
洗練度や接客に関しては、ここが一番かも。
ちゃんとした江戸前というか本格派の寿司屋が少ない東北で、
貴重な店であることは、間違いありません。