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しじみの一番出汁
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生山葵をおろしてセット完了
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まずは生ビール
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秋刀魚の胆添え
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岩もずく
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鰆の玉葱醤油
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水蛸
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鰹の和からし
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鮑の柔らか煮
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いくらご飯
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カンパチのづけ
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山葵菜漬け 湯葉豆腐
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冷酒 福井県「梵」
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本鮪赤身づけ
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平目 えのき
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ぼたん海老
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本鮪とろ
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冷酒 京都「澤屋まつもと 守破離」
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紫雲丹
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牡蠣
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ねぎとろ巻き
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たらこの山葵漬け
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穴子
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だし巻き
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しじみ汁
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かんぴょう
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シャインマスカット・ナガノパープル
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今日は週末の金曜日、仕事で丸の内に来たので、自宅用にエシレのクロワッサンでも買って帰ろうかとブリックスクエアへ来てみました
まだクロワッサンは売り切れていないものの、行列が出来ています
う~ん並ぶのも面倒だし、お昼近くてお腹もすいたし、とりあえずお昼かな
今日は、気温こそそれほどではありませんが、むしむしして暑いので喉も渇きましたしね
午後は休暇だし鮨でもつまんで生ビールってのもどうかと、ブリックスクエアB1のこちら
『まんてん鮨』へ
なんとかカウンターに滑り込みます
まんてん鮨のスタイルは、日本橋店に行っているので承知しています
ランチの特選にぎりで十分に楽しめるのはわかっているのですが、今日は時間もあるので
・まんてんのおまかせ‥6480円
をお願いしました
おっと、それと生ビールね
スタートはまんてんのスタイル
※しじみの一番出汁
濃厚で旨し、胃にも優しそう
生ビールめっちゃ旨い!
※秋刀魚胆添え
にぎりのスタートは光り物から
※だだちゃ豆
※岩もずく
※鰆の玉葱醤油
鰆の切身がしっとり
これは旨い、思わず生ビールおかわり
※水蛸
※鰹の和からし
鰹の切身を和からしで食べたのは初めて
意外性もあるし、悪くない
※鮑の柔らか煮
小ぶりながら丸ごと1個の鮑、胆も一緒に
これが本当に柔らか、そして柔らかなだけじゃなくて旨みがギュっと凝縮してます
※いくらご飯
ご飯の上にたっぷりのいくら
醤油漬けの時間が短い爽やかな仕上がり
※カンパチのづけ
※山葵菜漬
※湯葉豆腐
コクがあって滑らかなクリームチーズのよう
*冷酒 福井県「梵」
*本鮪赤身づけ
熟成された赤身はねっとり
※えのき
※平目
※ぼたん海老
※カマス
炙った皮が香ばしくて旨いね
※本鮪とろ
※大根はりはり漬け
※冷酒 京都「澤屋まつもと 守破離」
独特のミネラル&ガス感が楽しいお酒
和食と良く合う
※紫雲丹
これでもかって位雲丹がのってます(笑)
※牡蠣
※ねぎとろ巻き
シャキシャキの玉葱の食感が楽しい
※たらこの山葵漬け
これもまんてんの得意技、冷酒に最高
※穴子
※だし巻き
※しじみ汁
※かんぴょう
※シャインマスカット・ナガノパープル
若い職人から小気味よく出される、にぎり&つまみについついお酒もすすみましたね
飲むペースに合わせて、気を使ってくれた事もあり時計を見ると1時間45分が経っていました
この値段でこれだけの品数を提供する訳ですから、ひとつひとつのネタは、けっして重厚で高級なものではないのかもしれません
しかしそれを、工夫と仕事、熟成を織りまぜて、鮨の醍醐味『おまかせ』をお客さんに楽しんで貰えるレベルに仕上げているのは素晴らしい事です
たらふく飲んで食べて、お会計は1万円でお釣りが来ました
あい変わらず素晴らしいCPですね
ごちそうさま
また利用します