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ヤナギカレイ、たまご豆腐
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鰹を炭で焼く大将
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鰹、軽く炭を当て焼きを入れる、生姜醤油
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イカ
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イカ、リフトアップ
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ヒラメ
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平貝
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鯵のなめろう
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大トロ
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大トロリフトアップ
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鯵
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鯵、リフトアップ
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ヒゲダラ、玉ねぎ味噌の炭火焼き
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マグロ漬け
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マグロ漬け、リフトアップ
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ホッキ貝
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ホッキ貝握り、ホッキ貝肝の串
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ホッキ貝肝の串、リフトアップ
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コハダ
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車海老
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車海老リフトアップ
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白子、豆乳と春菊
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白子、豆乳と春菊、白子リフトアップ
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炙り鯛?
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炙った鯛?
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ウニ
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穴子
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巻物
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巻物
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あおさの味噌汁
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苺、胡桃、白玉
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苺、胡桃、白玉
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暖簾
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サイン
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店の外観
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三軒茶屋駅から商店街も抜け、静かな住宅街をトボトボ…徒歩だと20分近くかかった(歩いてきて失敗した…タクシーで来れば良かった…と反省…)店も外からは分かりにくく、隠れている。
完全予約制の鮨店「鮨うがつ」の大将は「とかみ」、「はっこく」で修行し独立。奥様もおつまみ作りとサービス担当でご夫婦一緒に仕事をしている。
世田谷の奥まった場所にあり、「なぜこの場所で?」と聞くと「商店街が好きではない」との答え。
…まあ、完全予約制だし、ここの寿司が目的なのだから遠くても問題はない。
でも、流石に帰りはタクシーを呼んでもらった。
お酒は麦焼酎お湯割り(1000円弱)をいただく。今日は4人での会食。有名人も含めうち2人は初対面。
まずはツマミとして「ヤナギカレイ、たまご豆腐」…小雨降る寒い外から店に入ったために、温かな一品が嬉しい。ヤナキカレイの上品で淡白な味と上質な玉子豆腐の程よい出汁の味わいが美味しい。
「鰹、軽く炭を当て焼きを入れる、生姜醤油」…焼いた良い香りそのものもご馳走。
ここから握り。赤酢を使った酢飯。砂糖は多分使われていない印象。
「イカ」…隠し包丁によるイカが柔らかく美味。
「ヒラメ」…これまた隠し包丁が入りふんわり食感。え?これヒラメなの?と思うほどふくよかに美味。
「平貝」…旨味濃い平貝。
ここで再度おつまみの「鯵のなめろう」…好みで海苔を巻いて食べる。
「大トロ」…う、う、うみゃ〜。絶品。
「鯵」…心地よい歯応えで、旨味も濃い。
おつまみで冬が旬の魚「ヒゲダラ」を使った一品…玉ねぎ味噌の炭火焼きを乗せていただく。握りだけでなく、おつまみに工夫がある。
「マグロの漬け」…入店直後から漬けていたマグロ。約1時間近く浸けたマグロは
「ホッキ貝炙りの握りとホッキ貝の肝の串」…柔らかく焼かれ、匂いも美味しい。
「コハダ」…酢の味スッキリ、美味。
「車海老」…抜群の甘み。杉田さんの車海老握りを彷彿させる。
「白子、豆乳と春菊」…おお、白子はもちろん、豆乳使ってのこの美味さは目を見張る。
「鯛」?…このあたり会話も弾み、多少酔いもしていて、何のネタかも確認しなかったが、どれもが美味い。
「ウニ」…手渡しで受け取るウニの巻物。甘いウニと海苔の風味も上質。
「穴子」…柔らかな身の穴子に甘味控えめの煮切りをつけていただく。…あ〜、穴子が出たらもう終わりなんだなぁ、と寂しくなるサイン。
最後は「巻物」…中に入っている魚の確認をしなかったが、脂身が美味い。
「椀もの」…あおさの味噌汁。優しい味わい。
最後の甘味に「豆腐白玉、苺、胡桃」…胡桃の硬い食感、白玉の柔らか食感を感じつつ、苺の酸っぱさが舌をサッパリさせてくれる。
お酒を2杯程度飲んで約3万円弱ではあるが、納得の味。昔から二子玉川エリアに有名鮨店の「喜邑」さんはあったが、東北沢にある「鮨西崎」と言い、ここと言い、僕の住んでる方向ではない郊外、住宅街へ良いお寿司屋さんが広がっている。
どこかウチの近所に出してくれないかなぁ〜。