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生ビール小
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稚鮎の塩焼き
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稚鮎の塩焼き
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鰹を炙っています
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鰹のたたき
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鰹のたたき
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紀土 純米吟醸 夏ノ疾風
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お造り
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ホッキ貝、飛び魚、真鯛
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金目鯛のしゃぶしゃぶ
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黒龍 夏しぼり
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紅蓼のゼリーとガリ
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甘海老の昆布締め
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サス昆布締め
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サス昆布締め
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どんちっちアジ
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剣先イカ
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毛蟹
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醸し人九平次 EAU DU DESIR 2020
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カマスの炙り
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地鶏玉子の茶碗蒸し
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春霞
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中トロ
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赤身
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大トロ 蛇腹
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鰻を炙っています
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鰻の炭火焼
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雲丹の小丼
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雲丹〜(*´Д`*)
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車海老
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煮穴子
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のどぐろ炙り
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トロたく
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玉子
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赤だし
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この日は東淀川でお鮨(*´∀`)♪
2月に伺ったこちらのお店が1周年を迎えるということで、期間限定の特別コースを味わいにやってきた。
まん防適用中の現在は18時一斉スタートでお酒は19時ラストオーダー、20時完全閉店という慌ただしさ(;´д`)
この日は3組の予約があったが全員時間通りに到着。
焼き台横のカウンター席に案内され、コーススタート。
前回いただいた時には炙りが多かったが、今回は美味しい鮪が手に入ったということで、鮪多めのコースだった(*´ω`*)
時間が限られているため、最後にもう1杯お酒が欲しくなったが、我慢( ;∀;)
早く制限なく飲食できるようになってほしいものだ。
ごちそうさまでした。
<1周年記念 鮨と一品コース>10,000円・税別
○稚鮎の塩焼き・・・この時期はやっぱり稚鮎(*´∀`)♪
焼き台で炙った稚鮎が蓼酢の上に泳いでいる。
ちょっと塩が強めだが、ほろ苦くて美味しかった。
◎鰹のたたき・・・鉄串に刺して焼き台で炙っていた鰹。炙りは軽め。
とても新鮮で美味しかった(*´Д`*)
◎お造り・・・真鯛、飛び魚、ホッキ貝の3点盛り。
特にホッキ貝が甘くて美味しい(*´Д`*)
◎金目鯛のしゃぶしゃぶ・・・さっと湯にくぐらせた金目鯛。
この食べ方、好きだなぁ(*´∀`)♪
◎サス昆布締め・・・富山の方ではカジキマグロをサスと言うそう。
それを昆布締めにしたものに、うすーくスライスした生姜を乗せて。
ねっとりとしたサスが美味しい(*´Д`*)
◎握り・・・紅蓼のセリーとガリが出てくると握りの合図。
甘海老の昆布締め
どんちっちアジ
剣先イカ
カマスの炙り
中トロ
鮪赤身
鮪大トロ 蛇腹
雲丹の小丼
車海老
煮穴子
のどぐろ炙り
トロたく
玉子
握りはどれも美味しかったが、同じ個体だと言う鮪の中トロ、赤身、蛇腹が特に美味しかった(*´Д`*)
◎毛蟹・・・ほぐした毛蟹の身と味噌を一緒に(*´Д`*)
これはお酒があるうちにいただかねば(*≧∀≦*)
○地鶏玉子の茶碗蒸し・・・色が鮮やかな黄色い茶碗蒸し。イクラが乗っているのが美しい(*´Д`*)
◎鰻の炭火焼・・・ずっと焼き台で炙っているのが気になっていた鰻(*≧艸≦)
間違いなく美味しい!
○赤だし
<ドリンク>価格は税別
・生ビール小(480円)
・紀土 純米吟醸 夏ノ疾風(1,200円)
・黒龍 夏しぼり(1,200円)
・醸し人九平次 EAU DU DESIR 2020(1,400円)
・春霞(1,300円)