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蓋をあけると
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いくらと蟹のせ茶碗蒸し
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白いかと甘エビと柿の明太子
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鯨・赤貝・しまあじ
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土瓶蒸し
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松茸いっぱい
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鰤の漬け握り
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赤身
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白魚
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小肌
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ホッキ貝
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トロ
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いくら
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雲丹
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穴子 塩とタレで
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ネギトロ巻き
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海老の出汁の味噌汁
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柿のシャーベット
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ビール
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日本酒
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外観
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東松原駅からすぐ。今回は吉祥寺から各停で駅に向かいます。
今回は貸し切り。改札口を降りて、松原5丁目はどちらか。。。
右側も左側も、松原五丁目。駅員さんに聞いてしまいました。駅周辺が五丁目だそうです。
駅の改札口から右ですよ。と。そして駅でばったり同席する方々と合流。3人でお店へ。
カウンターのみ8席。平日は貸し切りのみ、土日は少人数でも大丈夫だそうです。
すごく。和みの店主。ご夫婦で営まれています。アットホームな雰囲気。
お任せコース、12000円。つまみの次に握りの流れ。
前菜で好みだったのは、旬のいくらたっぷりの茶碗蒸しと、土瓶蒸し。松茸たっぷり!
いくらは皮が薄い。旬の時期しか出さないそうです。
にぎりでは鰤の漬けが好み。ネタでシャリの温度を、計算されているとのことでした。
女将さんと二人三脚。アットホームさを感じます。
つまみを5品いただいてから、握り9カン。それからは、お好みで追加。
追加のネギトロは、店主のイチ押し!作り方は秘伝だそうです。これは追加するしかないよね。
ネギトロは、とろとろで、見た、ハムのディップのよう。なめらかなネギトロでした。
味噌汁は海老の出汁。でも海老の形状はなく、旨みがたっぷり!濃厚です。
新しい出会いもあり、楽しく店を出ました。東松原駅、久しぶりに降りたな~。
今回のコース:12000円
いくらと蟹のせ茶碗蒸し
白いかと甘エビと柿の明太子
クジラとシマアジと赤貝
ウニチーズ、メバル皮焼き、卵黄醤油漬け、エビペーストきゅうり
松茸土瓶蒸し(はも、ホタテ、タイ、銀杏)
ここから握り
鰤
ボストン本鮪赤身
白魚
小肌
ホッキの炙り
トロ
いくら
雲丹
穴子
ネギトロ手巻き(追加)
エビ殻入り味噌汁
柿のシャーベット
ビール1・日本酒2