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中トロ
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ホタテ
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イクラ 加熱
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キャビア
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外観
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店内
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日本酒
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わかさぎの南蛮漬け
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迷い鰹
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海味 オリジナル国産キャビア
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ホウボウ
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赤身
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コハダ
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マダイ
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漬けトロ
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ホタテ
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イクラ
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白子
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海老
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雲丹
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茶碗蒸し
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大トロ
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玉子
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穴子
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日本酒2
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鉄火巻き
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いちご
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腕
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赤坂見附駅、赤坂駅から徒歩5分
名店 海味さんの新たなる挑戦
赤坂店2021年11月にグランドオープン
◾︎おまかせコース 香味 ¥18.000
挨拶代わりの
・中トロ 千葉県銚子
を頂きコーススタート
・わかさぎの南蛮漬け
・迷い鰹 富山氷見市産
・海味の国産キャビアの小丼
・ホウボウ 千葉竹岡産
・赤身
・コハダ 天草
・真鯛 明石
・トロ 漬け
・ホタテ 北海道産
・イクラ
・白子 北海道産
・車海老
・バフンウニ 浜中
・茶碗蒸し
・大トロ
・玉子
・穴子
・鉄火巻き
・イチゴ やよいひめ
寿司一筋で板場に立ちながら
ホテルの総料理長の経験もされた津島大将
「自分が食べて美味しいものをだす」
シンプルにこの一点にこだわる
大トロの後に玉子で口の中をリセットし
穴子を食べてもらう
など、独自の感性でのコース設計
知識に基づいたこだわり
イクラ
加熱調理したイクラ
プチっとした食感は保ちつつ加熱
半熟にして素材本来の濃厚さを引き出す
トロを漬けで出す
元来、保存用に「漬け」たが、
トロは足が早くネタに適さなかったが
保存技術の向上とともに高級ネタとなった
赤身は漬け、トロは新鮮にが通常だが、
脂とイノシン酸の混ざるポイントがマグロの旨味
トロも適度に漬けてより旨味を引き出すあくなき追求
現状に満足せずに
知識て調整する事が大切だなぁ
と年の瀬に学びました
また、暫くしたら再訪させて頂こう
ご馳走さまでした。