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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
久しぶりに回らない鮨を食べてきたわよ
カウンター越しの大将はお若く、まだ25歳ですって
ここを23歳の時にオープンさせたそうだからかなりのやり手ね。
味に厳しくもお客さんからの意見を料理に反映させたりと
凝り固まっていない柔軟性もあって、若い大将の良さなの。
コースは大将のおすすめだけ。その時の一番美味しい味が楽しめるわ。
同じ個体の鮪から、中トロ赤身に炙りと旨味の引き出し方を変えて
出てくるのは面白いわね。私としては赤身がいちばんだったわね。
中トロはある意味、生魚らしい香りがするの。脂のりも良いから
その香りがないと浅い味になってしまうのかしら、個人的には苦手だけど
これが好きって人が多いのは納得よ。シャリは鉄釜で炊いて
目の前で酢を合わせシャリにしてくれたの。無駄な時間と作業のない
大将とお弟子さんの阿吽の間は、その後もずっと続いていたわ。
毛ガニのお粥からスタート。蛍烏賊でビールを楽しみ鯛の白子と続きます。
金目鯛は皮目のパリパリとした歯ざわりと身のふっくらがたまらないわ
タコの桜似は固すぎず柔らかすぎず噛みしめるほど旨味が出るわよ
握りはカレイや赤いか、特に赤いかの柔らかとプリプリの食感が最高ね
鯖は臭み取りにポンジュースを使っているそうよ。車海老は味が濃いの
青森産のウニ軍艦、癖がなく美味しいし穴子はふわふわで
いつの間にか口の中からなくなっているかのようだわ。
巻物は干瓢巻物が稲荷をかぶっているの、これは若干味が強めかしら
あら汁と玉子焼きで〆。最後まで、大満足の料理たちだったわ。
さっぱりとした酸味のたつシャリに、旨味の強いネタが乗る鮨
日本酒やワインそれを支えるお酒もいい銘柄があってオススメが良いわね。
高級鮨だけど、それだけの満足感が楽しめるのが人気の秘訣かしら