-
あさり の煮びたし
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昆布〆の"金目鯛" と 塩〆の "あら"
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烏賊の印籠
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〆鯵
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煮蛸
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-
かつお
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さごち (2015/01)
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墨烏賊 (2015/01)
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-
大間の中トロ (2015/01)
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海老 (2015/01)
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1週間寝かせた 北海道産 鰤 (2015/01)
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鰯の磯部巻 と 鰹 (2015/01)
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はまぐり (2015/01)
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金目鯛 と あら (2015/01)
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ミル貝 と 北寄貝 (2015/01)
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-
煮蛸 (2015/01)
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-
焼き白子 (2015/01)
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サチゴのハラス と 鰤の皮身 (2015/01)
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-
仙鳳趾の煮牡蠣 (2015/01)
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墨烏賊 (2014/10)
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さごち (鰆の若魚) (2014/10)
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〆秋刀魚 (2014/10)
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海老 (2014/10)
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-
羅臼の 鮭児 (2014/10)
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-
一週間熟成の 鰤 (2014/10)
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-
鯖 (2014/10)
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-
赤身のづけ (2014/10)
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-
熟成 大トロ のづけ (2014/10)
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-
鮟肝 西瓜 (2014/10)
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-
綺麗に整頓されたカウンター席 (2014/10)
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-
はまぐり (2014/10)
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-
金目鯛 と あら (2014/10)
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-
烏賊の印籠 (2014/10)
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-
〆鰯の磯部巻 (2014/10)
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-
小烏賊のゲソ (2014/10)
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-
鰹 (葱と玉葱で) (2014/10)
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-
鱈の白子 (2014/10)
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-
仙鳳趾の ”煮牡蠣” (2014/10)
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-
鰤皮 (2014/10)
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〆鯵の紫蘇、胡瓜、ガリ巻 (2014/08)
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-
トリ貝 (2014/08)
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-
生筋子 (2014/08)
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-
鮪の中トロ (2014/08)
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ムラサキ雲丹 (2014/08)
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穴子 (2014/08)
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-
浅蜊のサッと煮 (2014/08)
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金目鯛(右) と 星鰈(左) (2014/08)
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-
新烏賊 (2014/08)
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-
新烏賊のゲソ (2014/08)
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-
新子 (2014/08)
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-
煮蛸 (2014/08)
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〆鰯 (2014/08)
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-
新銀杏 (2014/08)
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-
アラ (2014/08)
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-
鮑 (2014/08)
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穴子の白焼き (2014/08)
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馬糞雲丹 (2014/08)
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-
赤雲丹 (2014/08)
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ノドグロの肝(右) と 金目鯛(左)の肝 (2014/08)
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白海老 の 棘(イバラ)蟹の内子和え (2014/08)
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鰹のハラス (2014/08)
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炙り牡丹海老 (2014/08)
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牡丹海老の頭 (2014/08)
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良いでしょう、味が想像できますね
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江戸前 九十九里のハマグリ (2014/06)
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昆布〆の金目鯛 と 九州の平目 (2014/06)
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烏賊の印籠 (2014/06)
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-
鯵の紫蘇、胡瓜、ガリ巻 (2014/06)
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-
春子 (2014/06)
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初鰹 (2014/06)
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-
生トリ貝 (2014/06)
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-
鱚 (2014/06)
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-
ベッタラ (2014/06)
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-
炙り ホタル烏賊 (2014/06)
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-
熟成 アオリ烏賊 (2014/06)
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-
トキコ (ときしらず の卵) (2014/06)
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-
カマスの昆布〆 (2014/06)
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-
車海老 (2014/06)
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-
小トロ(背鰭の部位) (2014/06)
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有明のアゲマキ(兵隊貝) (2014/06)
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-
マダカ鮑 (2014/06)
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-
唐津の赤雲丹 (2014/06)
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-
鰹のハラス (2014/06)
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白海老 いばら蟹の内子和え (2014/06)
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-
生蝦蛄 (2014/06)
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春子 (2014/03)
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海老のそぼろ付け (2014/03)
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桜鱒 (2014/03)
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鮟肝西瓜 (2014/03)
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金目鯛の皮 (2014/03)
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おはぎ (2014/03)
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あさり のサッと煮 (2014/03)
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クエ と 金目鯛 (2014/03)
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ヤリ烏賊の印籠 (2014/03)
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〆鯵 (2014/03)
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春子 (2014/03)
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炙りホタル烏賊 (2014/03)
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エボ鯛 (2014/03)
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蛸 (2014/03)
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本ミル貝 (2014/03)
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塩〆の鯖 (あさつき と 辛子で) (2014/03)
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熟成 アオリ烏賊 (2014/03)
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白海老のイバラ蟹の内子和え (2014/03)
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海老のそぼろ付け (2014/03)
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レアのバチコ (2014/03)
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酢〆の牡蠣 (2014/03)
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桜鱒 (2014/03)
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むらさき雲丹 (2014/03)
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帆立貝の精巣 (2014/03)
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熟成 春まぐろ (2014/03)
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ミル貝のわた (2014/03)
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あげまき (兵隊貝) (2014/03)
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鮟肝西瓜 (2014/03)
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金目鯛の皮 (2014/03)
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おはぎ (2014/03)
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春子 (2013/05)
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巻海老 おぼろ付け (2013/05)
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牡蠣 (2013/05)
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中トロ (血合い) (2013/05)
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蛤 (2012/08)
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アラ (2012/08)
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イカの印籠煮 (2012/08)
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〆鰯の巻もの (2012/08)
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新イカ (2012/08)
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新子 (2012/08)
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新秋刀魚 (2012/08)
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新秋刀魚、葱をのせて (2012/08)
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煮蛸 (2012/08)
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エボ鯛 (2012/08)
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蒸しアワビ (2012/08)
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蒸しアワビ、胆のせ (2012/08)
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ズケ (2012/08)
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キンメの肝 (2012/08)
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秋刀魚のタタキ、ワタとオロシのせ (2012/08)
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穴子の白焼 (2012/08)
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鯵 (2012/08)
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唐津の赤雲丹 (2012/08)
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縞海老 (2012/08)
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縞海老の頭 (2012/08)
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生蝦蛄の炙り (2012/08)
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鰯 (2012/08)
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煮穴子 (2012/08)
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キンメの皮 (2012/08)
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芽葱 (2012/08)
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あさりのサッと煮 (2013/05)
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伊佐木 と 石鯛 (2013/05)
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槍烏賊の印籠 (2013/05)
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酢〆の鯵 (2013/05)
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愛知県産 トリ貝 (2013/05)
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春子 (2013/05)
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鰹 (玉葱と和辛子) (2013/05)
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真蛸 (2013/05)
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たまり漬けの山芋の磯辺巻 (2013/05)
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熟成 アオリ烏賊 (2013/05)
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蛍烏賊の炙り (2013/05)
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巻海老 おぼろ付け (2013/05)
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牡蠣 (2013/05)
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中トロ (血合い) (2013/05)
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肝三昧 (鮟肝、金目、鰈) (2013/05)
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鮑、肝、柚子胡椒 (2013/05)
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穴子 (2013/05)
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唐津産 雲丹 (2013/05)
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ばらちらし (2013/07)
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ばらちらし (2013/07)
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蛤 (2013/08)
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金目鯛 と 昆布〆 真子カレイ (2013/08)
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〆鯵 (2013/08)
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煮 真蛸 (2013/08)
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新烏賊 (2013/08)
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カツオ (2013/08)
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新烏賊のゲソ (2013/08)
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新子 (2013/08)
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新銀杏 (2013/08)
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サゴチ (2013/08)
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新秋刀魚 (2013/08)
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蒸しアワビ (2013/08)
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唐津産 赤雲丹 (2013/08)
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江戸前 穴子 の白焼 (2013/08)
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巻海老 おぼろ付け (2013/08)
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石川県七尾産 の炙りシャコ (2013/08)
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北海道噴火湾 の大中トロ (2013/08)
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メヒカリ と ノドグロ の焼物 (2013/08)
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生筋子 (2013/08)
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牡丹海老 (2013/08)
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牡丹海老の頭 (2013/08)
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なんかの肝 (2013/08)
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Instagram (bottan222)
ーーーーーーーーーーーーー
2020/06
4年半ぶりの訪問となりました、中澤さんがハワイに行かれてしまうので、中澤さんの日本で最後の握りを食べた以来です。
何故、4年半も伺わなかったのは、すし匠系の何方が大将になられても、中澤さんと比較してしまう私を見るのが嫌だったからです。
現在の大将は勝又 啓太さん、中澤さんの横でいつもニコニコしていて、大変、愛想の良い方でした。
10日ほど前に ”くすのき” に楠さんの揚げる美味しい天ぷらを食べた後、予約なしで ”すし匠” に行ってみました、この時期でしたから私はマスクをしてましたので、初め、勝又さんは私のことが分からず、怪訝そうな顔をしてましたが、マスクを外しましたら、「あっ!、bottan さん、お久しぶりです」と笑顔に戻りました(笑)。
予約をしに伺った旨を話しましたら、来年の3~4月まで予約が入っているとのこと、ところがキャンセルがあって、運良く、今日伺うことが出来ました(嬉)。
今日、頂きましたのは次の通りです。
「雁木 特別純米」
「海ぶどう と 若布」
「昆布出汁の雲丹(北海道産)」
「星鰈(ホシガレイ) のエンガワ巻き」
「鯒 (コチ)」
「子持ち槍烏賊」
「伊佐木 (イサキ) の握り」
正直言って、伺うにあたり、少し不安はありましたが、ここまで肴を5品、握りを1貫食べまして、その不安は一掃されました、素晴らしいではないですか、再訪間違いありません。
「鮑 鮑の肝のせ」
「みむろ杉 純米」
「カスゴの握り」
「煮蛸」・・・・・山葵と塩で
「野菜」・・・・・玉蜀黍、胡瓜、トマト、茗荷 等々
「稚鮎の塩焼き」
「鮪の赤身の握り 北海道噴火湾産」
「平貝の磯辺巻き」
「十四代 純米吟醸 雄町」
「北寄貝の串焼き」
「コハダの握り」
「カツオ」
「アオリ烏賊の握り」
「目抜(メヌケ) の西京焼」
「鮪の中トロの握り」
「福岡・宗像の名産そうめんのり 土佐酢で」・・・・・写真を撮らずに食べてしまいました(笑)
「鯵の握り」
「蛤の茶椀蒸し」
「毛蟹の手巻き」
「ダブルのハイボール」
「のどぐろ の塩焼き」
「馬糞雲丹とムラサキ雲丹」・・・・・雲丹の下にはしゃりが入ってます。
「〆のシジミスープ」
肴と握りを食べ進んで行く度に勝又ファンになっていく私がおりました、来年の3~4月まで食べに行くことが出来ないのが残念ですが、またキャンセルがでないかと期待するばかりです。
新生 ”すし匠”、バンザイ!。