-
漬け。見目麗しい昔ながらの作法
{"count_target":".js-result-ReviewImage-95619187 .js-count","target":".js-like-button-ReviewImage-95619187","content_type":"ReviewImage","content_id":95619187,"voted_flag":false,"count":40,"user_status":"","blocked":false}
-
鞘巻き。山椒をハラリと振りかけます
{"count_target":".js-result-ReviewImage-95619224 .js-count","target":".js-like-button-ReviewImage-95619224","content_type":"ReviewImage","content_id":95619224,"voted_flag":false,"count":35,"user_status":"","blocked":false}
-
中トロ
{"count_target":".js-result-ReviewImage-95619207 .js-count","target":".js-like-button-ReviewImage-95619207","content_type":"ReviewImage","content_id":95619207,"voted_flag":false,"count":35,"user_status":"","blocked":false}
-
大間産の赤ウニ、端っこは平貝の切り身
{"count_target":".js-result-ReviewImage-95619295 .js-count","target":".js-like-button-ReviewImage-95619295","content_type":"ReviewImage","content_id":95619295,"voted_flag":false,"count":36,"user_status":"","blocked":false}
-
えぼ鯛の昆布〆。これは美味い。追加でもう一貫欲しかった
{"count_target":".js-result-ReviewImage-95619229 .js-count","target":".js-like-button-ReviewImage-95619229","content_type":"ReviewImage","content_id":95619229,"voted_flag":false,"count":15,"user_status":"","blocked":false}
-
新イクラ。大量の塩で揉んで時間をきっちり計って、〆にお酒を添加。醤油漬けのように口説くなく、うんまい!
{"count_target":".js-result-ReviewImage-95619213 .js-count","target":".js-like-button-ReviewImage-95619213","content_type":"ReviewImage","content_id":95619213,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
北寄貝、柱付き
{"count_target":".js-result-ReviewImage-95619134 .js-count","target":".js-like-button-ReviewImage-95619134","content_type":"ReviewImage","content_id":95619134,"voted_flag":false,"count":15,"user_status":"","blocked":false}
-
鮃の昆布〆。昆布はノシ昆布。高級品だと魚の旨味を昆布が吸い取っちゃうので、とのこと。文句無しに美味い!
{"count_target":".js-result-ReviewImage-95619137 .js-count","target":".js-like-button-ReviewImage-95619137","content_type":"ReviewImage","content_id":95619137,"voted_flag":false,"count":15,"user_status":"","blocked":false}
-
横須賀産の真蛸。硬めの湯がき具合。噛めば噛むほど蛸の旨味が口中を支配します
{"count_target":".js-result-ReviewImage-95619141 .js-count","target":".js-like-button-ReviewImage-95619141","content_type":"ReviewImage","content_id":95619141,"voted_flag":false,"count":14,"user_status":"","blocked":false}
-
鰯の酢〆。脂ドレスから無駄な油分が抜け、爽やかな仕立てに変身。これも美味い!
{"count_target":".js-result-ReviewImage-95619147 .js-count","target":".js-like-button-ReviewImage-95619147","content_type":"ReviewImage","content_id":95619147,"voted_flag":false,"count":15,"user_status":"","blocked":false}
-
愛知産の蝦蛄。湯がきたてで、ほんのりと暖かかった。子持ちのようにパサパサしていなく、しっとりとした身質でした。
{"count_target":".js-result-ReviewImage-95619157 .js-count","target":".js-like-button-ReviewImage-95619157","content_type":"ReviewImage","content_id":95619157,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
穴子の炙り。時間をかけてじっくりと炙っただけあって、フワフワのしあがり
{"count_target":".js-result-ReviewImage-95619168 .js-count","target":".js-like-button-ReviewImage-95619168","content_type":"ReviewImage","content_id":95619168,"voted_flag":false,"count":14,"user_status":"","blocked":false}
-
墨烏賊と大間産の赤ウニ
{"count_target":".js-result-ReviewImage-95619179 .js-count","target":".js-like-button-ReviewImage-95619179","content_type":"ReviewImage","content_id":95619179,"voted_flag":false,"count":13,"user_status":"","blocked":false}
-
グルグルと混ぜてしまいました
{"count_target":".js-result-ReviewImage-95619185 .js-count","target":".js-like-button-ReviewImage-95619185","content_type":"ReviewImage","content_id":95619185,"voted_flag":false,"count":13,"user_status":"","blocked":false}
-
小肌、〆具合、上等
{"count_target":".js-result-ReviewImage-95619193 .js-count","target":".js-like-button-ReviewImage-95619193","content_type":"ReviewImage","content_id":95619193,"voted_flag":false,"count":15,"user_status":"","blocked":false}
-
墨烏賊、ただただ甘い
{"count_target":".js-result-ReviewImage-95619200 .js-count","target":".js-like-button-ReviewImage-95619200","content_type":"ReviewImage","content_id":95619200,"voted_flag":false,"count":14,"user_status":"","blocked":false}
-
赤貝。大連産。国内ものより上質かも。
{"count_target":".js-result-ReviewImage-95619217 .js-count","target":".js-like-button-ReviewImage-95619217","content_type":"ReviewImage","content_id":95619217,"voted_flag":false,"count":14,"user_status":"","blocked":false}
-
平貝。熟成が頂点。しっとり、はんなり
{"count_target":".js-result-ReviewImage-95619235 .js-count","target":".js-like-button-ReviewImage-95619235","content_type":"ReviewImage","content_id":95619235,"voted_flag":false,"count":13,"user_status":"","blocked":false}
-
穴子の炙り、ツメで
{"count_target":".js-result-ReviewImage-95619243 .js-count","target":".js-like-button-ReviewImage-95619243","content_type":"ReviewImage","content_id":95619243,"voted_flag":false,"count":15,"user_status":"","blocked":false}
-
穴子の炙り、塩と山葵で
{"count_target":".js-result-ReviewImage-95619255 .js-count","target":".js-like-button-ReviewImage-95619255","content_type":"ReviewImage","content_id":95619255,"voted_flag":false,"count":14,"user_status":"","blocked":false}
-
干瓢巻き。銀座や六本木の超高級店に匹敵する美味さ。こいつには参りました
{"count_target":".js-result-ReviewImage-95619270 .js-count","target":".js-like-button-ReviewImage-95619270","content_type":"ReviewImage","content_id":95619270,"voted_flag":false,"count":15,"user_status":"","blocked":false}
-
芝海老入りの卵、袋詰め
{"count_target":".js-result-ReviewImage-95619281 .js-count","target":".js-like-button-ReviewImage-95619281","content_type":"ReviewImage","content_id":95619281,"voted_flag":false,"count":13,"user_status":"","blocked":false}
-
鰯用の生姜入りのポン酢
{"count_target":".js-result-ReviewImage-95619150 .js-count","target":".js-like-button-ReviewImage-95619150","content_type":"ReviewImage","content_id":95619150,"voted_flag":false,"count":13,"user_status":"","blocked":false}
-
お店の外観
{"count_target":".js-result-ReviewImage-95619304 .js-count","target":".js-like-button-ReviewImage-95619304","content_type":"ReviewImage","content_id":95619304,"voted_flag":false,"count":12,"user_status":"","blocked":false}
-
親方の人柄が伺えます。強い、そして優しい!
{"count_target":".js-result-ReviewImage-95619316 .js-count","target":".js-like-button-ReviewImage-95619316","content_type":"ReviewImage","content_id":95619316,"voted_flag":false,"count":11,"user_status":"","blocked":false}
-
男は黙ってサッポロビール
{"count_target":".js-result-ReviewImage-95608802 .js-count","target":".js-like-button-ReviewImage-95608802","content_type":"ReviewImage","content_id":95608802,"voted_flag":false,"count":12,"user_status":"","blocked":false}
-
冷酒の徳利とお猪口
{"count_target":".js-result-ReviewImage-95619162 .js-count","target":".js-like-button-ReviewImage-95619162","content_type":"ReviewImage","content_id":95619162,"voted_flag":false,"count":11,"user_status":"","blocked":false}
-
お醤油
{"count_target":".js-result-ReviewImage-95619128 .js-count","target":".js-like-button-ReviewImage-95619128","content_type":"ReviewImage","content_id":95619128,"voted_flag":false,"count":11,"user_status":"","blocked":false}
-
煎り酒
{"count_target":".js-result-ReviewImage-95619121 .js-count","target":".js-like-button-ReviewImage-95619121","content_type":"ReviewImage","content_id":95619121,"voted_flag":false,"count":13,"user_status":"","blocked":false}
火曜日のお昼です。
日本橋は三越前です。
おしりたんていシリアーティ教授に楽しく笑った後は、取り敢えず、お昼ご飯。
数年前の夜、一度お伺いしたことのあるこちら、山沖さんにお伺いしました。
お昼は三種類のコースがご用意。
貫数の違いとネタの内容ですかね。
ラッコは5,500円コースをお願いします。
ネタの内容は以下の通り。
ランチだからといって切り置きのネタやサクの端っこというわけではありません。全て丁寧にネタ箱から取り出し、丁寧に斬り付けます。
小肌の手綱や湯霜の赤身、海老出汁醤油の薬味など、おそらく修行時代の基礎に加え、ちょとした外連味を添加させた仕立てに、思わず短い首を縦に振るラッコ。
良くあるチェーン店や立ち食いでもそれなりのお値段になる今日この頃、全体の仕立てや江戸前寿司の雰囲気を味わうなら、やはりこちらのような小さなお店こそ相応しいのかも知れません。
帰りがけに、『数年前、夜にフラッと立ち寄りましが、お昼もやっていらしたんですね』と呟くと、『へえっ、直ぐに思い出しました』と親方。
ヤバい。
一本負けや、アハッ\(//∇//)\
そしてご馳走さまでした。
<いただいたもの>
●小肌:手綱
●漬け:湯霜、和芥子
●車海老:海老出汁醤油
●中トロ
●墨烏賊
●鮃:昆布〆
●穴子:塩
●穴子:ツメ
●煮蛤
●馬糞ウニ
●鉄火巻き
●玉子
●お吸い物
-----追加-----
●赤貝
●赤貝:紐