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煮はま
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あじ
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しゃこ
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和歌山の赤身
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こはだ
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鮑の塩蒸し
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和歌山の大トロ
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雲丹の軍艦
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本日の品書き
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たいらぎ
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たこ
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鮑の塩蒸し
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かれいの昆布〆
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赤貝
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墨烏賊
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こはだ
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あじ
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かつお
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かれい
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しゃこ
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とりがい
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みる貝
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鮑の塩蒸し
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和歌山の赤身
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和歌山の赤身の漬け
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和歌山の大トロ
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巻きえび
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雲丹の軍艦
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煮はま
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あなご
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鉄火まき
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新橋鶴八
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ニュー新橋ビルというのは、都心のちょっとしたミステリースポットである。新橋といえば、銀座と隣接した商業地であるけれど、その商業地の中心に、うずくまるように背の低い格子状のビルがある。それがニュー新橋ビルだ。中に入って3Fまであがると、ちょっとびっくりする。地方のシャッター商店街を思わせる閑散とした空間が広がるのだ。そして階下に下ると、とにかくマッサージ店が多い。ほうぼうから「お兄さ~ん」と客引きの中国娘から声がかかる。
ここに、素晴らしい正統派の江戸前鮨を饗する鮨店があるのだから面白い。「新橋鶴八」。2019年6月8日(土)の鶴八体験は素晴らしかった。
ここは、お任せのスタイルではない。壁にかかった品書きから大将にお願いしてお好みで選んでいく。まずは摘まみからいいただく。
1.たいらぎ
2.たこ
3.鮑の塩蒸し
4.かれいの昆布〆
5.赤貝
6.墨烏賊
一品目のたいらぎが素晴らしかった。香り高く、しかも軽い。この香りを感じた時点で、ここは絶対に肩透かしがないと確信する。昆布〆の仕事加減も丁度良い。
そして握りの連綿。とにかく品書きの端から端まで行く。わたしは、やっぱり自分の好みで、白いお魚から順に赤身へと推移していく感じにする。
7.こはだ
8.あじ
9.かつお
10.かれい
11.しゃこ
12.とりがい
13.みる貝
14.鮑の塩蒸し
15.和歌山の赤身
16.和歌山の赤身の漬け
17.和歌山の大トロ
18.巻きえび
19.雲丹の軍艦
20.煮はま
21.あなご
22.鉄火まき
「新橋鶴八」は、すべての鮨の形が美しい。俵型でしっかりしているのだ。そして仕事のし加減も妙を得ている。辛すぎず丁度良い。「いい塩梅」というヤツである。特に煮はまは秀逸であった。...煮はま。鮪なんかと比べると地味な一貫であるけれど、わたしはこの一品に鮨屋の実力が凝縮しているように思う。穴子の煮汁からとったツメを塗布した「新橋鶴八」の煮はまは、素晴らしい。是非お試しあれ♪