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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
隅々まで清潔な店内は
照明へのこだわりも感じる（勝手なイメージ）。
いささかの薄暗さの中に
強めのスポットライトがいくつか。
美味しい寿司がさらに美味しく感じられる。
というのが店に入った第一印象。
大将に全権をゆだねるおまかせコース。
（苦手なものは聞いてくれる）
完全服従。
もずく酢から始まった寿司パーティは、
はっきりと目覚めているのに夢を見せてくれた。
全19品、マジで全部よかったけど、
一から十まで話すのは野暮。
最初に驚いたのは煮ダコ。
タコ大好きでいろいろ食ってきたけど
あんな食感のタコ、初めて。
まったく抵抗力がない柔らかさなのに
タコの味がすごい。だってタコだからね。
なんでも-60°で冷凍すると繊維が切れて
柔らかくなるんだって。
誰が考えたんだよ。大発見じゃないか。
石垣貝のあたりで
シャリが少し硬いことに気づいたけど、
堅めの米が大好きな俺には好都合。
聞くと、堅めのシャリは流行りらしい。
けっこう攻めてる気がしたけど
もっと攻めてる店もあるとかないとか。
俺にとっては完璧な炊き加減。
貝をと一緒にずっと噛んでたい。
私は貝になりたい。
厨房からこぼれる醤油が焦げる匂いの正体は、
ホタテの磯辺焼き。
もう卒倒しそう。
肉厚のアジ、のどぐろの昆布締め、
ヒラマサ、バフンウニ。とろけちゃう。
中盤過ぎに貝柱の茶碗蒸し。
絶品だったなあ、これは。
だがこのあとに、さらに衝撃のメニュー。
真フグの白子丼。
これをご飯にまぜまぜして食べる。
考えられない美味さだ。
なんなんじゃ。
料理の美味しさは天井を知らない。
だが上を見上げれば店の天井。
中トロはニュージーランドの南マグロ。
南から来たマグロさん、かなりやり手です。
味が濃い。ほんとに。
素材が良い。
味が良い。
雰囲気が良い。
接客が良い。
つまり居心地が良い。
ここまではわかるよ。
顔も良い。声も良い。話も良い。
ってもう敗北感すら感じない。
ご馳走様でした。
【ディナーおまかせコース】
●もずく酢
●鰹（自家製ドレッシングとミョウガ）
●煮ダコ（マイナス60度で繊維切り）
●白エビ
●黒ムツ
●石垣貝
●ホタテの磯辺焼き
●ヒラマサ
●のどぐろの昆布締め
●アジ（すりつぶした万能ネギ）
●バフンウニ（常温で）
●貝柱の茶碗蒸し
●中トロ（NZの南マグロ）
●赤身
●真フグの 白子 ご飯
●小肌
●のどぐろ だし汁（半田素麺 入り）
●卵焼き