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中トロ:大間164kg
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赤身:やま幸のまぐろ
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白海老と甘海老
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〆鯖
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アオリイカ
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鯵
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アラ
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鰻
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蟹とのどぐろ串
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焼きのどぐろ
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アラとのどぐろのしゃぶしゃぶ
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ばい貝
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白海老:一年仕込みのこのわたと和えて
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岩牡蠣のフルーチェ(笑)
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見よ、このバチコを!!
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まるでチーズのようなバチコ
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茶碗蒸し
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もなかアイス
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ドンペリ酵母を使った日本酒だとか
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「寺門ジモン」に似てる親方
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江戸前だけでなく、あちこちの鮨屋をまわり、
あらためて「鮨し人」の凄さに気づいた
「鮨し人」は、握りが旨いが摘みもすこぶる旨い
日本酒党には、もってこいの鮨屋だ
北陸は、白身の魚が圧倒的に美味しい
定番の「のどぐろ」「白海老」は、別格の旨さだ
取り立てて珍しいものはないのだが、
握りや炙りにおいて、
そのバランスが絶妙だと思った
木村親方は、間違いなく研究家肌で
握りにしても、摘みにしても
その一皿に宿る真摯な姿勢が透けて見える
某大手の回転寿司屋が、
木村親方にアドバイスを求めて寿司を提供しているが
いいところに目をつけたなー・・と思った