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左手に氷冷蔵庫
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牡蠣のオイル漬け
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平目の昆布締め
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雲丹
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鮑の磯焼き
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穴子白焼き
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タラ菊
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ノドグロ炙り
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お口直し フルーツトマト
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ヤリイカ
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中トロ
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赤貝 最近閖上産が獲れないそうで、地場産ではありません。
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小肌
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茶碗蒸し
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車海老
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ホッキ貝
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赤身
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イクラ
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締めの巻き物3種
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久しぶりの江なみ
肴町公園の向かい、石垣を模した壁に嵌ったガラスの自動ドアを開ける。
L字のカウンター、いなせで気さくな主人が迎える8席のイニティメットな空間。
2017年に一度だけ発行された仙台ミシュラン一つ星
もう5、6年ぶりながら、後ろにドンと構える、氷冷蔵庫をはじめ、全てが変わって無いなー。
擦りおろした柚子をサッとふりかける、突き出しの○牡蠣のオイル漬けも、いつも通り。
これを参考に、我が家のオードブルの定番にしてる逸品ですよね。
酒は ●黒龍 と ●綿屋 でいきましょう。
○平目の造り、昆布締め
別皿に○雲丹 当然のごとく、ミョウバン香とは無縁!なかなかの上物です。
いっしょに食べても良し、との勧め方まで、変わってませんねー。
だんだん思い出してきました。
ここで、また、懐かしの○鮑の磯焼き登場!
オールスターですね。
香りが、いいですねー。
この後ツマミが続き
○穴子の白焼
○たら菊
この辺りで、口中が、甘ったるくなってきたので、
白ワインで、うがいしましょう。
○ノドグロ炙り
口直しの○フルーツトマトがでて、
握りに入ります。
○ヤリイカ
○中トロ
○赤貝
○コハダ
○茶碗蒸しを挟んで
○車海老
○ホッキ貝
○赤身
○イクラ
締めに巻き物3種
○トロタク
○ネギトロ
○赤貝のヒモ
で、大団円
いつもながらの質の高い安定感!
変わらないっていいですねー。
ご馳走様でした。