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'13 10月上旬
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はまち 造り (780円) '13 10月上旬
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しまあじ 造り (880円) '13 10月上旬
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天然鯛 造り (880円) '13 10月上旬
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のどぐろ 握り (二貫 420円) '13 10月上旬
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生しらす (二貫 320円) '13 10月上旬
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和牛あぶり握り (二貫 480円) '13 10月上旬
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和牛あぶり握り '13 10月上旬
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えびおどり (一貫 350円) '13 10月上旬
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えびおどり '13 10月上旬
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海老の頭 '13 10月上旬
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ウーロン茶 '13 10月上旬
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ビール '13 10月上旬
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箸袋 '13 10月上旬
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'13 10月上旬
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'13 10月上旬
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'13 10月上旬
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'13 10月上旬
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'13 10月上旬
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'13 10月上旬
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'13 10月上旬
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'13 10月上旬
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'13 10月上旬
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'13 10月上旬
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'13 10月上旬
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大阪・堂山にある寿司屋さん。
■雰囲気・接客
清潔感があり、明るい雰囲気のインテリア。
接客はとても丁寧。
板前さんと楽しく会話できますw
■料理
----------'13 10月上旬----------
※ ★2.5が標準点です。
【はまち 造り】 (780円) ★3
コリコリ食感が良い。
臭みが全くないので食べやすいけど、味がかなり淡白な印象。
【しまあじ 造り】 (880円) ★3
コリコリした歯ごたえ。ハマチっぽい。結構淡白な味。
昔福岡で食べた活シマアジはもっと味が濃くて旨味を感じられた記憶があるけど、その味と同じシマアジにはまだ出会えてない(T_T)w
【天然鯛 造り】 (880円) ★3.3
天然なので食感がコリコリ歯ごたえある感じ。風味が良い。
【のどぐろ 握り】 (420円) ★3.5
炙ってあるので香ばしい。トロトロクニクニした食感で美味しい(´∀`)
【生しらす】 (320円) ★3
煮干しのような苦味が強め。
トロトロした食感。
【和牛あぶり握り】 (二貫 480円) ★2.7
炙りだけど少し弾力強めで固めな歯ごたえ。
和牛だけど風味は弱め。
【えびおどり】 (一貫 350円) ★3
オーダーが入ってから活け〆されてるので新鮮。
プリプリしてて食感が良い。
【海老の頭】 ★2.5
上記えびおどりで外した頭。焼いてあるので香ばしい。殻がパリパリ。
■その他、気になった点
つまが甘めで美味しい。スライサー使わず全て包丁で千切りしてるそう。
最近のカフェなどでは一般的になっている荷物入れのカゴがイスの下にあるので、かばんの置き場に困りません。
■まとめ 余談
鮮度は抜群。明るい雰囲気で堅苦しくないので入りやすいお店。
のどぐろが美味しかったです(´∀`)