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愛知県一色産車海老
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和歌山勝浦 シビマグロ赤身と三重県 アオリイカ
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和歌山県勝浦の中トロ
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アジ
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外観
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セッティング
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塩釜の赤身
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鯛
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大分 鶴見のスミイカ
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玉子
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天草のコハダ
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愛知 師崎の平買
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標津の塩いくら
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愛知 一色の車海老
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鹿児島 内之浦 柏原の春子
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国後島の馬糞雲丹
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ひも
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車海老 殻焼き
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松輪のサヨリ
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対馬の真鯖
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子安の穴子
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味噌汁
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鉄火巻
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アワビの肝豆腐
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ホヤ
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新イカ、トリガイ、メイチダイ、トロ、赤身
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新イカのげそ
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穴子
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新イカ
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しんこ
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中トロ
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ミル貝
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車海老
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ミル貝の足と卵
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お椀
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平貝
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雲丹
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車海老の頭
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白鱚
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穴子
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メイチダイ 皮
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卵
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鮪の皮と胡瓜の巻き物
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寒天
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新橋の名店が、9月末で閉店することになりました。
大将、長山一夫さんは、寿司界のレジェンドともいえる方です。
全国の漁協や漁師、生産者を長年に渡って取材して
まとめた名著「江戸前鮨 仕入覚え書き」を2004年に
出版。 1冊だけでも脱帽な内容ですが、さらにその7年後、
続編も執筆されました。
あるとき、大将とその著書の話になりました。
「え? あれ、全部読んだの? 読むだけでも
タイヘンだよ」なんて、おっしゃっていました。
そのとき、私はわずかにニコリとして頷いただけですが、
読んだ、どころか、何度も熟読し、私の中では、
バイブルと化しています。
おかげさまで、全国の寿司の素材とその産地、
および、このところの旬の変化など、体系的に
学ぶことができたのです。
そんな大将のお店が閉店と聞き、
9月は予約激戦となって、ほぼ難しいかと思われましたが、
運よく、昼にお席を取っていただけました。
カウンターには、大将の趣味である陶芸の
作品の新作が・・・。
お皿、箸置き、醤油差し、楊枝立て・・・。
斬新なデザインです。
11000円のたっぷりコースをお願いしました。
1、活けのメイチ鯛 尾鷲
2、鯵 沼島
3、赤身 おまけでもう一貫 戸井
4、いくら 標津
5、こはだ 有明海 太良大浦
6、天然の車海老 大分姫島
7、雲丹
8、戻り鰹 気仙沼
9、平貝 炙り 師崎
10、ゲソ
11、穴子 トンヨン
12、春子鯛
13、新烏賊 富津
14、玉子
15、かんぴょう巻き 栃木河内郡上三川
*平貝ヒモ入りの味噌汁
和気あいあいと、そして、淡々と
その時間は過ぎました。
大将に握ってもらう最後の時間と
思うと、感慨がこみ上げました。