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刺身で
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青柳刺身で
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しょうゆ漬け
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炭で自家製のいかを炙って出してくれる
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いか
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シャリをネタによって変えている、この2種のしゃりを見せてくれる
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マグロ
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かんぴょうはわさびをつけて
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炙りは炭火
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こはだの時期に
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アナゴ
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さんま
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鯛の茶碗蒸し
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2014.10.27
昼夜と2度ほど再訪で写真を追加します。
昼はやはり8000円が満足するし、夜ならお任せで炭火料理を堪能できる。
夜は飲み物入れて1人2万でしたね。
2014.9.19
また夜伺ってきました。
昼もいいのですが、此方の良さはやっぱり夜。
炭火で仕事してくれる料理の数々、最高です、自家製塩麹でつけた魚を炭火で焼いて出してくれ酒のアテにはたまりません。
出してくれた酒も辛口でうまかったな~
嵌ってます、、
2014.9.13
再訪で写真少し追加しておきました。
この日も最高な夜のひとときでした。
ここは間違いなく星確実でしょう。
この日の茶碗蒸しは鱧の茶碗蒸しで倍肉を載せていただくと一味もふた味も違ってきます。
炭火で味わう酒のアテも最高。
2014.9.8
藤田氏は、銀座真魚や鮨かねさか系に10年ほど、ウエスティン、10店舗ほどのお店で修行。
2014年7月31日にオープンしたのでオープン間もなく伺い、出てくるすべてのもののクオリティの高さに感激し日もまもなく夜も伺ってきました。
昼は4000円、8000円、
夜は12000円、15000円
先の金額と後者の金額の違いは、内容は全く変わらなく、貫数が変わるだけ。
昼に伺うなら8000円は満足しますよ。
ある日のメニュー
茄子とズッキーニの煮物、、この一口を食べただけで藤田さんの腕がわかりますよ。
握り
白身の魚3種
あじ
新子
鯛の茶碗蒸し
鮪の赤身
中トロ
山芋の山葵の漬物
玉、、他店とはちょっと違う玉がうまいのなんの
蝦蛄
いくら
うに
あら汁、、いい味のだしで感動
アナゴ、、トッロトロで解けていく今年一番のうまいアナゴと出会った
干瓢と熟成鮪の巻物
デザート、、レモンの寒天くずし、、これがまたうまーい、口をフレッシュにしてくれる。
ネタ1つにもこだわりを持ってますし、シャリは修行先よりも酢は利かせません、ですがネタとぴたっと合います。これが藤田流で私は大好きな握りです
出てくる全ての料理1つに愛情を注いでいるのが身近で感じるのですよ。ホントに丁寧でおいしい。
藤田さんの握りは今までの修行で養われた良いとこ取りしているので、今一番嵌っているお店ですね。
写真も沢山撮っていますが、、、この辺でお許しください。