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ネタ箱
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店内
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シジミ汁をつめたもの
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梅酒
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温かい白子
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クエ
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醤油、ポン酢、塩
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〆サバ
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煮たこ
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かつお
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ししゃも
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白エビ
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生いくら
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卵焼き
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さより
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すみいか
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煮蛤
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こはだ
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赤みヅケ
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大トロ
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海水ウニ
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香の物
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厚焼き卵
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穴子
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かんぴょう巻
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神楽坂の裏路地。
ビルの2Fにあります。
広々とした店内は、上質感が漂います。
大将の向かいの席に案内されました。
こちらの大将、とてもにこやかで、気さくですし、丁寧にいろいろ説明してくれました。
シャリは、白シャリと、赤酢のシャリをネタによって使い分けているとのこと。
途中で、シャリだけを食べ比べさせてくれました。
全体の構成や流れもいいですし、大将の考え方も聞かせていただきました。
この日は、おまかせで。
1、しじみ汁をつめたもの おちょこに1杯。 これはいいですね。
2、白子 温かい状態で供されました。 確かに、このほうが美味。
3、クエ 福井、勝山産。
4、〆サバ 松輪。 やっぱり、鯖はここです。
5、煮たこ 佐島産。 大きな足が目の前で、煮上がったところ。
6、かつお 炙りと生で。 ひとつは、腹側。
7、本ししゃも 鵡川産。 たっぷり卵がはいって、お腹がパンパンになっていました。
8、白えび
9、茶わん蒸し 生いくらのせ
10、卵焼き 焼き上がったタイミングで。
ここから握り。
1、さより かんぬき、に近いです。
2、スミイカ 竹岡産
3、煮蛤
4、こはだ
5、ヅケ かつおの出汁とともに漬けているとのこと。 コクがあります。 熊本産。
6、大トロ
7、海水雲丹 浜中の蝦夷馬糞
8、厚焼き卵 和三盆で作っているそうです
9、穴子 塩とタレで。
10、かんぴょう巻
お供は、梅酒で。
この夜は、満席でした。 いい仕事です。