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筋子巻と海胆巻
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筋子巻(表)
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筋子巻と海胆巻
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海胆巻
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地魚盛合せ
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海蘊酢
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自家製いかの塩辛
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身欠き鰊に醪胡
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身欠き鰊に醪胡と海胆巻
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筋子巻と海胆巻
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筋子巻(裏)
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地魚盛合せと海胆巻
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筋子巻と海胆巻
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三九鮨 外観
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朝食はホテルにて前夜の『お料理 七草』さんのオミヤの『穴子(アナゴ)の炊込みごはん』をいただき昼食は抜き夜に備えました。そして夜は開店時間と同時に『三九鮨』さんへ。『三九鮨』さんと言えばインスタ映えする名物の『筋子巻(スジコマキ)』に『海胆巻(ウニマキ)』で有名な寿司屋さんです。各種マスメディアへの露出度も高く一度目にしたら記憶に残ること間違い無しの強烈なインパクト。友人夫妻にアテンドしていただき念願の店へ初訪させていただきました。今回は奥の個室を使わせていただき先ずは生ビールで再会を祝し乾杯。お目当ての寿司の前の酒肴には青森大間産の『海蘊(モヅク)』。バリバリとした硬派な食感が癖になります。青森産の烏賊(イカ)で仕込まれた自家製の『塩辛(シオカラ)』は思わず白いごはんが欲しくなる味わい。そして『身欠き鰊(ミガキニシン)』と醪胡(モロキュウ)、身欠き鰊(ミガキニシン)のソフトな食感と胡瓜(キュウリ)のパリッパリの食感のコントラストが何とも堪りません。刺身の造りは前浜 陸奥湾産の地魚の盛合せでグレイで白身の魚の造りの五種盛で『曹以(ソイ)』に『メバル』、『鯒(コチ)』、『鮎魚女(アイナメ)』、『蛸(タコ)』の頭(アタマ)の造りの後は待ちに待った『筋子巻(スジコマキ)』に『海胆巻(ウニマキ)』の登場です。目にした瞬間のインパクトは物凄いです。何と言っても海苔巻(ノリマキ)の断面が全て筋子(スジコ)や海胆(ウニ)なのですから。相当、切れる包丁を使ったとしてもこうは行かない筈。その秘密は画像を良くご覧いただければ理解出来る筈。謎が解け、なる程ね。となりつつも甘口(アマクチ)で美味しいの筋子(スジコ)と明礬臭(ミョウバンシュウ)を殆ど感じぬ海胆(ウニ)の夢にまで見た海苔巻(ノリマキ)を堪能させていただき感無量で店を後にしたのでありました。