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生ビール
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前菜盛り合わせ
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甘海老の昆布〆
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たこの柔らか煮
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丸十の蜜煮
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いぶりがっこマスカルポーネ挟み
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鱈の白子豆腐
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帆立の酢味噌掛け
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帆立の酢味噌掛けの中のなます
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剣崎イカ
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コハダ
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真鯛
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漬けマグロ
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鰤のタタキ
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皮目が炭火の香り。鰤のタタキ
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生簀から車海老
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秋鹿純米生酒 全量山田錦 しぼりたて
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茹でた車海老
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車海老
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赤貝
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鯵
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海鮮とシャリの茶碗蒸し
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リゾットの様な初めての茶碗蒸し
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蛤の酒蒸し
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大トロ
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雲丹いくら
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北海道バフン雲丹とイクラ
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シャリは赤酢
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キャビア軍艦
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カステラ玉子
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カステラみたいなギョク
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煮穴子
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鯛かぶら
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干瓢巻き
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アサリの赤だし
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抹茶プリンとバニラアイス
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宗右衛門町の通りのビル8階
(難波より日本橋寄りかな)
こんなところにお寿司屋さんがあったなんて
知らんかったー(;゜0゜)
ミナミでは何度も別のお寿司屋さんに行ってました。
そっちも大好きなので(o^^o)
コチラは
カウンター席の他に個室が3部屋あるらしい。
道頓堀川に面したテラス席もあり
テラスは季節によっては雰囲気良さげです。
キラキラとした夜景と川面に
大阪の情緒が醸し出されていました。
だがしかしっ(;゜0゜)
今めちゃ寒い時期やん!
もちろん店内で頂きますよ(o^^o)
私は観劇より寿司屋のカウンター席を陣取り
板前さんの職人技を眺めながら一杯呑るのが趣味
…ある意味、カウンターフェチ。
寿司屋に限らず、鉄板焼きも然り。
季節関係なくカウンターへ…
コチラはコース料理のみ。
コースは内容により金額が変わります。
全コース24品で
¥12,800/¥15,800/¥17,800
私が頂いたのは
【おまかせ握り(特上)コース 15,800円】
コース内容
旬の食材をふんだんに使用した特上のコース
◆前菜
・たらの白子豆腐
・炙り帆立の酢味噌かけ
・たこ柔らか煮
・丸十の蜜煮
・いぶりがっこチーズ挟み(マスカルポーネ)
・甘海老の昆布〆
☆日本料理の献立では
さつまいものことを「丸十」と言います。
これは薩摩藩島津氏の家紋が
丸に十字であることに由来しているそう…
前菜から
手間暇掛けての丁寧なお料理のお店だとわかります
これから始まるコースへの期待が増しますね
そして
前菜を頂いてる時に私が左利きと察知して
握りは全て左利き用に提供してくださいました。
何店も高級お寿司屋さんに行ってますが
これをしてくれるお店と気が付かないお店があり
私の中でのお店の名店度が変わるんです(๑˃̵ᴗ˂̵)
☆シャリは赤酢でした
◆握り…4貫
・剣先いか(松笠の飾り切り、柚子と塩が効く)
・コハダ(包丁目に刷毛で煮きり)
・真鯛(兵庫県の真鯛だそうです。瀬戸内でしょうね)
・漬けまぐろ(余分な水気を取り、間に柚子と飾りに胡麻)
◆旬菜
鰤のたたき
(皮目が炭火か?香ばしい)
◆握り…3貫
・車海老(生簀の活海老に串打ち、茹であげ。)
・赤貝(活けで包丁を入れると反り、手で叩きしめます)
・鯵(卸し生姜を天盛りし、その両側に煮きり)
◆海鮮とシャリの茶碗蒸し
初めて食べる茶碗蒸しにびっくり美味しい。
酸味のあるシャリが入ってて、まるでリゾットみたい
◆蛤の酒蒸し
一粒の蛤でこんなに美味しい。芽ネギの天盛りが上品
◆握り4貫とギョク
・大トロ(刷毛で煮きりをひと塗り。口溶けやば〜♡)
・雲丹イクラ(シャリ+いくら+バフン雲丹をスプーンで)
・キャビア軍艦(黒い台に海苔、キャビア。センスが光る)
・カステラ玉子(他店と違う食感。りくろーおじさんみたい)
・煮穴子(ふわふわな煮穴子にツメを塗り別皿で提供)
◆鯛と蕪
めちゃくちゃ美味しい八方だしのあんかけ
◆巻物
干瓢巻き(江戸前の〆は干瓢巻き!)
◆汁物
赤だし…アサリが入ってました
◆季節の甘味
抹茶プリンとバニラアイス
最初に飲んだ物
◆生ビール¥1,000
途中飲んだもの
◆秋鹿¥1,600だったかな…
しぼりたて純米生酒全量山田錦
お寿司には辛口の日本酒が合いますね。
丁寧な仕事と接客で隠れ家のような名店。
ランチも営業されているみたいです
美味しかった〜
ご馳走さまでした