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看板
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暖簾
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知多 炭酸割り
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白バイ貝(越中貝)
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明石蛸の桜煮
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安曇野の山葵
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河豚の白子のポン酢餡かけ
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お造り イサキ
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お造り クエ
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白甘鯛のかまの煮つけ
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黄金蟹の茶碗蒸し
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日高見 純米酒
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あん肝
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からすみ
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生姜の甘酢漬け
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赤イカ
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黒ムツ
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いしがき貝
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中とろ
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マグロのすき身
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マグロ赤身漬け
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春子
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こはだ
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白えび
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うに
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いくら
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穴子
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浅蜊の味噌汁
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干瓢巻
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玉子
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デザート
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温かいお茶
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アルピコ交通戸隠線、善光寺大門停留所から南西へ徒歩4、5分くらいのところにあります。
お店に入って、カウンター席へご案内です。
知多炭酸割りで乾杯です。
ここでは、おまかせコースをいただきました。
白バイ貝(越中貝)
身が大きくて、食感がよく、食べ応えがあります。
明石蛸の桜煮
煮汁が蛸の身に沁みています。食感も楽しめます。
安曇野の山葵を口直しです。
河豚の白子のポン酢餡かけ
南信州の柚子でつくったポン酢です。
濃厚な白子とさっぱりとしたポン酢餡がよく合います。
お造り
イサキ
味噌たまりと煮切りの漬けです。
身に味が沁みていて、すだち皮の香りがあり、味わいがあります。山葵と一緒にいただくのもいいです。
クエ
熟成された身を軽くしゃぶしゃぶされています。
煎り酒がかけられています。
中に巻かれた芽ネギと一緒にいただきます。
身の味わいと芽ネギのシャキシャキ、煎り酒が合わさって、味わい深いです。
白甘鯛のかまの煮つけ
焼ヤングコーンが添えられています。
身の味わいと甘辛いタレ、ピリッと身山椒がアクセントになっています。
黄金蟹の茶碗蒸し
ズワイガニと紅ズワイガニの自然交配した珍しい蟹です。
日本酒日高見 純米酒をいただきました。
あん肝
2、3ヶ月熟成されていて、奈良漬けが入っています。
ねっとりとした食感に濃厚な味わいがあり、奈良漬けがいいアクセントです。
からすみ
味噌漬けされていて、一年半寝かされています。
食感と味噌の味わいが合わさって、日本酒とよく合います。
生姜の甘酢漬け
生姜が効いています。
握り寿司
ほんのり温かいごはんに熟成赤酢が使用されています。
赤イカ
黒ムツ
いしがき貝
中とろ
マグロのすき身
マグロ赤身漬け
春子
鯛の稚魚です。
こはだ
白えび
上に生姜がのっかっています。
うに
きゅうり軍艦巻きで、上に山葵がのっかっています。
いくら
穴子
浅蜊の味噌汁
三つ葉が入っています。
干瓢巻
甘辛干瓢に山葵の風味があります。
玉子
帆立のすり身とカカオが入っています。
デザート
ブルーベリーがのっかった牛乳プリンです。
温かいお茶でほっこりとさせていただきました。
本格的江戸前寿司や逸品料理をいただいて、楽しい時間を過ごせて満足です。
また長野市を訪れた時は、お邪魔したいですね。
ごちそうさまでした。