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かれい肝醤油で
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牡蠣を西京漬と白味噌につけて焼いたもの
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アンキモが絶品
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太刀魚を焼いたもの
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とろ
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あじ
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〆さば
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金目の炙り
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アナゴ塩で
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器がおみごと
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玉、好き。。
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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
３度目の夜。
まだ余韻が残っていますよ。。
どれも美味しいけど、さわらのわら焼きの握りは絶品。
毎日通いたい＞＜；
+++++＋＋＋＋＋＋＋＋＋＋＋＋＋＋＋＋＋；
2回目 夜
生ビールを最初にのみ、伯楽星へ。
そら豆、さよりのかんぬき
〆鯖の大葉をいれた海苔巻き
たこさし
白子の焼き物
アンキモの煮物
さわらの焼き物
握り
こはだ、
ひらめ
さわら
かずのこの昆布〆
どけ
トロ
アジ
ぶり
えび
〆さば
玉
どれもすばらしいものでした。
次回は。。今週行ってきます。
***********＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊：：：
念願の都寿司に行ってきました。
カウンター１０席のこじんまりしたお店、風情のある店の作りが、又大将の笑顔にほっとさせられる空間になっています。
こはだ・・匂い、香り、〆具合、酸味に甘さも加わる絶妙な酢の加減にうっとり。
アマダイ・・程よい熟成具合がねっとりと舌に絡まり美味しい。
だるまいか
さより・・昆布〆でしょうか、さよりの旨さをよく引き出しています。
金目鯛・・皮を極わずか炙っているんですが、ほんのり香ばしく、脂すぎないほどの炙り加減、すばらしい。
アジ
中トロ・・いい塩梅の熟成をし、脂ののりも乗りすぎずすばらしい。
〆さば
小鯛
赤貝
煮はまぐり
えび
ムラサキウニ
カレイ
さわら・・皮を炙りレア加減が上手なんですよ、おいししいな。
鮪づけ・・ねっとりと舌に絡んで美味しい。
アナゴ 塩・・とろける旨さですよ。塩とゆずが合うな。。
アナゴ ツメ
わさび巻
玉子・・焼加減、そしてねっとり、ふっくら加減、甘さといい、１番好きな玉ですね。
他３貫ほど食べてる（失念
シャリは米酢、赤酢（粕酢）、１品失念の３酢ブレンドしているそう。
これが粕からの甘さ、酸味の絶妙な酢の加減になり、固さも程よく美味しいシャリになっています。
この舎利と熟成されたネタと甘さを感じる煮きり、この煮きりがネタとシャリを生かしています。
こんなにピタリとくる寿司は初めて出会えたのかもしれない。。
この日は、寿司のみですが、全部で２０巻以上頂き１人１０５００円でした。
周りの方々、おつまみを頂いてるのを横目に我慢していたので、来年早々お酒を頂きながらじっくり楽しむ予定です＾＾