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鮪の中トロ
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淡路島産の鯵
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炙ったカマス 柚子の香りで
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ムラサキ雲丹と剣先烏賊
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白子とフカヒレの茶碗蒸し
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鮪の赤身のづけ
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石鯛 柚子の香りで
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鯖の箱寿司
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のどぐろと新イクラの小どんぶり
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海老のフリットとムラサキ雲丹
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大トロのはがし
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岩手県産のイシカゲ貝
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焼き茄子と豆乳湯葉
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ビーフン 鮑の肝ソースで
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雲丹ご飯
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トロの叩き身と海ぶどうの巻き物
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炙った穴子 タレで
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前菜 ぬか漬けの盛り合わせ、マンボーの腸の酢味噌和え、あしたばの胡麻和え、ゴリの有馬煮
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ぬか漬けの盛り合わせ
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マンボーの腸の酢味噌和え
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あしたばの胡麻和え
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ゴリの有馬煮
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北海道産の鰤
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北海道産の牡丹海老の塩麹漬け¥
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玉子焼き
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お味噌汁
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マンゴーとオレンジと林檎のシャーベット
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スーパーニッカのダブルのハイボール
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二世古 特別純米原酒 秋あがり 吟風
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会津宮泉 純米吟醸 山田穂
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Instagram (bottan222)
ーーーーーーーーーーーーー
2021/10
友人から赤坂の ”鮨 まつもと” さんに行ったことありますか、とても良いですよと言われ、その友人が言うなら間違いないでしょうと早速伺って参りました。
此方はみすじ通りにあり、看板がありますので分かり易いです、赤坂館第8荒井ビルの3階に行き ”鮨 まつもと” と書いてある暖簾をくぐって中に入ります、店主の大谷さんの優しい笑顔が迎えて下さいます、初めての訪問ですがこの様に迎えて下さると和みます。
まずは、「スーパーニッカのダブルのハイボール」 で乾杯です、家内は生ビールです。
今日、頂きましたのは次の通りです。
「前菜」・・・・・ぬか漬けの盛り合わせ、マンボーの腸の酢味噌和え、あしたばの胡麻和え、ゴリの有馬煮
「北海道産の鰤」・・・・・玉葱の酢醤油で、かいわれと茗荷のサラダ仕立てとなっております。
「北海道産の牡丹海老の塩麹漬け」
「二世古 特別純米原酒 秋あがり 吟風」
「鱧と松茸の土瓶蒸し」・・・・・鱧と松茸の他にハスイモ(蓮芋)も入っておりました。
「米酢と赤酢に漬け込んだガリ」
「会津宮泉 純米吟醸 山田穂」
「鮪の中トロ」
「淡路島産の鯵」
「炙ったカマス 柚子の香りで」
「ムラサキ雲丹と剣先烏賊」
「白子とフカヒレの茶碗蒸し」
「岩手県産の漢方和牛の焼きしゃぶ キャビアのせ」・・・・・栗とポルチーニ茸のソースで頂きます。
「自家製鯨のベーコン」・・・・・藁で燻してあります。
「鮪の赤身のづけ」
「石鯛 柚子の香りで」
「鯖の箱寿司」・・・・・海苔で巻いて頂きます。
「のどぐろと新イクラの小どんぶり」
「海老のフリットとムラサキ雲丹」・・・・・これも海苔で巻いて頂きます。
「大トロのはがし」
「岩手県産のイシカゲ貝」
「焼き茄子と豆乳湯葉」
「ビーフン 鮑の肝ソースで」・・・・・鮑のすりおろしがかけられており、上にはキャビアものせられております、食べ終わりましたら残った肝ソースの中に雲丹ご飯を入れてくれました。
「トロの叩き身と海ぶどうの巻き物」
「炙った穴子 タレで」
「玉子焼き」
「お味噌汁」
「デザート」・・・・・マンゴーとオレンジと林檎のシャーベット、メイプルシロップで味付けされております。
此方は面白く創意あるお鮨屋さんですね、最初の前菜、牡丹海老の塩麹漬け、ムラサキ雲丹と剣先烏賊、白子とフカヒレの茶碗蒸し、のどぐろと新イクラの小どんぶり、海老のフリットとムラサキ雲丹、焼き茄子と豆乳湯葉、ビーフン 鮑の肝ソース、等々、他のお鮨屋さんでは食べられないものがあり、美味しく愉しいお鮨屋さんでした。
赤坂にはあまり行きませんが、此方にはまた伺うと思います、大谷さん、これから宜しくお願い致します。