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いわし
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あじ
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生しらす
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生さば
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鮪赤身
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鮪頭肉
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漬け鮪
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みる貝
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小肌
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のどぐろ炙り
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金目鯛炙り
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漬けさば炙り
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太刀魚炙り
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いあなだ炙り
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黒むつ炙り
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煮穴子
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とろたく細巻き
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吉乃川
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浅草だが仲見世の小路はどうなのかなと思いながら
お邪魔したが、そんな思いは杞憂。実に満足だった。
いわし、あじ、鯖。青魚がとくに良い。鯖は生鯖と
漬け鯖。今夜は〆鯖ないらしい。漬け鯖は基本的に
炙り。旨味が強く芳ばしさが旨い。〆鯖の代わりに
小肌をいただいたが、酸味が程良い。〆の強弱で
好き嫌いを言えば浅めが好きだが、個人的な感覚で
その浅めから少し強めに振ったくらいでばっちり。
ネタはお願いすればどれも炙っていただける。基本
炙りの太刀魚もふわふわ。いなだもあっさりとした
穴子みたいな食感だ。メニュー上は炙りではない
のどぐろ、黒むつ、金目鯛も炙りでお願いしてみる。
どれも脂の強い魚なので、炙りにすると芳ばしさと
甘さがぐんと強くなり抜群に旨い。これらに醤油は
まったく不要。
お店のオススメは鮪系らしいので、赤身、漬けから
頭肉といただく。トロ系はいただかなかったが、
十分だろうね。漬けはコントラストが美しい。
頭肉は味が濃くて、他の部位よりも好んでいただく
向きもあるだろうな。素敵だわ。
お邪魔したのは夕飯時ながら、お昼のタイミングを
逸しての訪問だったのでちょっと食べ過ぎた感あり。
期待より美味しかったので、さらに食べ過ぎた。
お酒も地酒から緑茶ハイへ繋いで4杯。立ち食いで
いただく範疇を超えてしまったかな。
そうだ。緑茶ハイは静岡で供されるしぞーかハイと
違って寿司屋らしかった。どこが?割っている茶が
番茶っぽいのだな。寿司屋のお茶で割った感が満載。
なかなかいいじゃないか。
ごちそうさまでした。