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2016.4)あじ
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2016.4)オスのしゃこ
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2016.4)ノドグロの煮つけ
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2016.4)お造り
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2016.4)うに
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2016.4)
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2016.4)
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2016.4)
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2016.4)
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2016.4)フルーツトマトにねぎソースのシャーベット
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2016.4)
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2016.4)炙った金目鯛
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2016.4)
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2016.4)鯛
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2016.4)漬けまぐろ
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2016.4)あおいか
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2016.4)メスのしゃこ
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2016.4)車海老
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2016.4)かっぱ巻き
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2016.4)煮物
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2016.4)しじみの味噌汁
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2016.4)てふ
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2016.3)甘目のタレがうまい
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2016.3)漬けの具合がばっちり
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2016.3)太刀魚の焼き物
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2016.3)マグロの串焼き
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2016.3)刺身
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2016.3)初鰹のたまねぎソース
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2016.3)イクラとウニ
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2016.3)かわはぎ
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2016.3)ホタテの磯辺焼き
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2016.3)カウンターとともにネタケースも一新
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2016.3)佐渡産の柿とチーズの和え物
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2016.3)畳鰯の下にはホタルイカのたたき
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2015.12)せいこがに
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2015.12)ずわいがにの甲羅焼き
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2015.12)マグロの頭肉の串焼き
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2015.12)海老芋
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2015.12)ふぐの白子焼き
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2015.12)うに
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2015.9)炙ったホタテとカニを合わせた料理でスタート
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2015.9)今シーズン初のまつたけがたっぷり入った土瓶蒸し
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2015.9)スマのたたき。鰹とマグロを足して2で割ったような食感と味わい
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2015.9)とろけるサンマの握り
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2015.9)自家製のベーコンが本当にうまい
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2015.6)毛ガニと海老に、葉の上に載ったジュンサイのジュレをかき混ぜていただきます
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2015.6)
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えびを食べた後のウニだれにご飯をまぶしていただきます
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2015.3)鰹と行者にんにくでスタート
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2015.3)とろける鰺
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2015.3)握りは白エビでスタート
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2015.3)いまの季節しかいただけないホタテの肝。塩を落とした胡麻油でいただく
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2015.3)2カ月かかって作った鰹の塩切り。燻製のような味わいとカチョカヴァッロチーズが合う
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2014.11)今年初めての香箱ガニでスタート
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2014.11)お造り・右上のイワシの磯部巻きが最高
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2014.11)握りはウニとカニでスタート
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2014.11)美しい漬けまぐろ
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2014.11)煮あわび
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2014.11)こはだ
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2014.11)すじこの味噌漬け。酒の肴にぴったり
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2014.11)子持ちのシャコ。食感がいい
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2014.11)ホタテ焼き
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2014.11)八角の焼き物。味噌がおいしい
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2014.11)ぱりぱりに焼いたタイに蟹のあんかけ
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2014.11)ホタテと海老の頭の潮汁。塩を少々。最高の出汁が出ていました
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2014.11)なめろう
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2014.11)ふわふわのあなご
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2014.11)はまちの漬け
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2014.11)淡泊な白身
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2014.9)マグロのづけ
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2014.9)小肌
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2014.9)ウニ
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2014.9)焼きサバ
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2014.9)イクラ
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2014.9)タコ
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2014.9)かっぱ巻き
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2014.9)さんま
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2014.9)カツオの燻製とづけ
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2014.9)ズワイガニとウニ
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2014.9)刺身
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2014.9)これ、おいしかったぁ。でもなんだっけ?
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2014.9)これも何の魚だったか忘れてしまった
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2014.9)豆腐の燻製
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2014.9)ホヤ
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2014.9)味噌汁
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2014.6)いしもち。骨をすべて抜いてあります。うまっ
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2014.6)とろ(頭肉)
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2014.6)うに
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2014.4)フグの白子焼き
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2014.4)おまかせの最初はシッタカガイ
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2014.4)醬油糀のスルメイカ
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2014.4)さゆりの刺し身とかさごの磯辺あえ
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2014.4)さっぱりしたなます
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2014.4)ホタルイカのペペロンチーノ
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2014.4)金目鯛の炙りから握りをたらふくいただきました
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2014.2)穴子の稚魚ののれそれ
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2014.2)からすみ、大根、するめ。どれも酒の肴にぴったり
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2014.2)カワハギのたたき。ワサビじょうゆを混ぜ合わせていただきます
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2014.2)コハダ
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2014.2)炙った甘鯛
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2014.2)白子
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2014.2)昆布締め
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2014.2)甘みのあるウニ
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お任せ(6000円)の2品目に出てきたウニ。下に敷いた海苔と一緒にいただくと、磯の香りに満たされます
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刺し身の盛り合わせ。サバのしめ具合が最高
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穴子の柳川鍋。白いご飯が欲しくなりました
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アイナメの煮付け
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キスをしめたものは、梅を混ぜたいり醬油でいただきました
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海老
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コハダ
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カワハギ
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中トロ
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穴子
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芽ネギ
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味噌汁
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お店の入り口
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宇都宮から東京に引っ越したため頻繁にこられなくなり、1年半ぶりの訪問になってしまったけれど、久しぶりにお邪魔したお店は次元が変わっていました。どんどん進化していたお店ですが、いままでとは一段よくなったように思います。すごい。
いつも通り、つまみと握りをお任せで頼みました。つまみは、解禁したばかりの毛ガニにいくらとキャビアを載せ、出汁のジュレをそえた料理でスタート。幸せ。次は岩手のうに。うにの殻に一口大のうにが行儀よく並んでいます。潮の香りと甘さがいい。無農薬の藁を焼いて香りをつけたかつおの塩たたき。絶妙。
刺身はあおやぎ、赤貝、キンメ、カレイ、赤貝のひもと細く切ったきゅうりを海苔で巻いたもの。いやぁ、美味い。
一番気に入ったのは、炙ったとらふぐの白子に卵黄を合わせたご飯。よくかきまぜてリゾットのようにして食べました。これは絶品。これだけでお腹がいっぱいになってもいいくらい、好き。お代わりしたかったぁ。
この間、お母さんの愛情がこもった筑前煮、水なますが合間あいまにでてきます。
握りは小肌、すみいか、漬け、まぐろの頭肉のとろたく、煮はまぐりで〆。そしてお母さんの味噌汁。
ご主人の石田さんはお酒を飲まないけれど、酒のラインナップは確かなもので、大好きな銘柄ばかり。三重の作、「夢ささら」というと栃木県が作った新しい酒米を使ったお酒(どこのか忘れてしまいました)、神奈川の天青、福岡の田中六五を飲み、一人当たり1万1000円。
まさに天国です。