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これで三種盛りです
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メニューです
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えびの刺身です
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2017.01鯛皮ポン酢
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2017.01刺し盛り三種
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2017.01蓮根明太はさみ揚げ
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2017.01寿司5貫
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2017.01穴子
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2018.01一応三種盛り
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2018.01白子天
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2018.01寿司!
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2818.01寿司!!
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2018.01寿司!!!
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2018.01寿司!!!!
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2018.01!!!!!
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2018.05刺盛
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2018.05鯛皮ポン酢
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2018.05小鮎とはまぐり
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2018.05海老真丈
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2015.05寿司
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2018.05メニュー
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2020.03訪問。
月に1回くらいは訪問していると思うのですが、何故か令和の口コミが未登録でした…。
魚椿・肴屋八兵衛・大黒など名古屋で幅広く展開しているうち、鮨の肴屋八兵衛と魚椿の両方の特徴を妥協せず持っている珍しいお店かと。
まずお酒は冷酒・夜の帝王。名前ほど強くなくあっさりいただけます。
アテはなめろうと親鶏のたたき。半生の鶏は思ったより歯ごたえしっかり。噛みしめる度にうま味が咥内に溢れます。
絶品は豚軟骨の角煮。軟骨部分のとろとろが半端ない!
通常の角煮だと全て”肉”なので、食べているうちに重くなってしまいますが、これは軟骨部分が入って良い塩梅。
ここで酒がつきました…八鹿特別純米(緑)を追加。
アテは白魚天にレンコンビーフ(蓮根にコンビーフを挟んで揚げてあるやつ)、本マグロ旨唐揚げ。
淡泊な白魚天は塩があう。レンコンビーフは中にはさんであるマヨネーズを混ぜたコンビーフが良い味を出している。
本マグロはしっかり味のついたもの。赤身の旨みに揚げられた油のコク。かりっとした衣にしっとりジューシーな身。
これは酒も進みます。
最後の追加の酒は金陵・千歳緑。〆は炙り鰯ガリ巻。
炙った風味のついた鰯とガリの食感と辛み、これに甘酢の効いたシャリ。
…絶妙な組み合わせ。
最後までおいしくいただけました。
蛇足ですが、大黒・魚椿・ラーメン金山は「光フードサービス」という会社だったんですね。
博多串焼きココロザシも系列だと思っていたのですが、「ぐっとくるダイニング」という別会社になってました…ただ、社長さんのお名前が以前の魚椿店長のようなので親子のようなもの?なのかな?
どちらのお店も美味しいお店です。