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◎低温調理のカマス
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〇小玉スイカの奈良漬けと鮟肝
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肝醤油アワビ
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アワビの肝と舎利
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八角の干物
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小肌
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〇熟成はた
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◎熟成の石鯛
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△ユッケ
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〇しじみとムール貝のロワイヤル
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紫芋の
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〇牡蠣
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〇中トロ
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〇スフレ玉子
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△穴子
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〇国産干瓢
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サバの燻製
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燻製されたサバ
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△プリン体かけごはんウニといくらとからすみ
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ゆり根とオレンジ
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◎赤だし
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新聞で見て予約を入れて行ってみました
ネットで検索がされやすい「築地・寿し・おまかせ」
それが店名なのだそうです
津本式で血抜きを行った魚を長期熟成
石鯛とはたを頂きました
石鯛は脂がのっていてすごく美味しかったです
その他、特筆なのは小玉スイカの奈良漬けをかぶせて握った鮟肝
スフレ玉子は面白い食感◎
低温調理のカマス:これもやわらかくフワッとあがって面白く美味しい
サバは即席でスモークされて出されてこれも面白い
残念なのは肝心な舎利:芯があって固くてNG
穴子もフワッと柔らかくて美味しいのですが、煮詰めが好みではなくNG
プリン体かけごはん:ウニが×
デザートまで含めてかなり面白い変わり種を頂けましたが
やはり、大事なのは舎利・・・本日は非常に残念でした