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外観と看板
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階段を地下へ
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階段を下りたところには
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小上がりのテーブル
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セッティング
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十四代
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魚介出汁の大根と柚子胡椒
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松島の牡蠣と別府の蛤
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バーナーで炙って
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出来上がり
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ぷりぷりです
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蝦夷馬糞雲丹
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貴
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いくら
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八仙
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関あじ
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関あじのラベル
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未確認浮遊酵母穂仕込
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豊後水道の生牡蠣
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一献
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玄界灘 備前くらげ
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寶劔
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干し金華鯖
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東洋美人
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真鱈の白子、鮪のつみれのかすべ軟骨入り、浅葉鰈の卵の明太風、鮟肝
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アップです
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盛り付け
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とらふぐ
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とらふぐ
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スープ
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店内
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予約至難なこのお店に、常連さんに誘っていただき、連れて行っていただきました。
この日ももちろん満席。 カウンターには、ずらりと日本酒の一升瓶が。
奥の小上がりに案内されました。
実直なご主人に、笑顔を絶やさない奥様。
極上の素材を全国から取り寄せ、その持ち味を最大限に活かす調理で供しています。
「旨みの饗宴」とでもいいましょうか。 次から次へと繰り出される料理は、料理といえるほど手をかけているようには見えず、しかし、
しっかり旨みを引出す技を駆使しています。 これは唸りました。
そして、料理に合わせて、日本酒のデギュスタシオンです。
1、魚介出汁で炊いた大根に柚子胡椒
十四代
2、松島の牡蠣と別府の蛤 帆立の殻にのって登場。 バーナーで表面を炙ってからいただきます。
牡蠣がぷりっぷり。
3、蝦夷馬糞雲丹 しっかりしていて、鮮度抜群
貴
<番外> いくら 連れで、雲丹が苦手な人がいたので、変わりにでたのがこれ。 お相伴に。
4、関あじ 『関あじ」と書いてあるラベルと一緒に。笑
これはもう脱帽もの。 食感がまるで違います。 胡麻と一緒に。
八仙
5、豊後水道の生牡蠣 豊後水道の生牡蠣、とは。 記憶にある限り、初めてかと。
味が濃いです。
未確認浮遊酵母穂仕込
6、玄界灘 備前くらげ こりこりです。
一献
7、干し金華鯖 干し加減が最高です。 分厚い身で食べでがあります。 満足度頂点
寶劔
8、釧路の真鱈の白子、鮪のつみれのかすべ軟骨入り、浅葉鰈の卵の明太風、豊後水道の鮟肝、豊後水道のとらふぐの鍋
このラインアップ、もはや説明するまでも・・・。
東洋美人
最後に、鍋に残ったスープを飲み、終了。
居ながらにして、日本全国からの魚介の逸品を楽しませていただきました。
予約至難状況に深く納得でした。