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赤煮
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9月中旬から子持ち鮎です
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鯉の洗い
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酢味噌でいただきます
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鮎のプラス
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開いて揚げてます
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鮎の刺身
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透明感と食感を楽しみます
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塩焼き 塩をかけすぎてない 子持ち鮎です
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岐阜県民ならできますよね 骨を身から抜くの
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魚田
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味噌が塗ってあります
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雑炊の鍋
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雑炊はセルフで取り分けます
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鮎は1人3切れぐらいかなぁそ
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骨の抜き方
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足がしびれない
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靴を脱ぐので お出かけ前に靴下確認ヨシっ!
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岐阜県といえば この時期は鮎。
もっと早い時期から食べられるけど子持ち鮎は9月中旬からになります。
確定した日にちは年によって違うのでお店に確認してからがいいと思います。
さて私たちは9月23日の土曜日の11時に2日前に電話予約してからうかがいました。
先客は1組2名で中居さんに余裕がありテンポよく運ばれてきます。
鮎の特コース4000円
赤煮 フライ 塩焼き 刺身 魚田 雑炊 鯉の洗いの7品です。
Aコースとの違いは鯉の洗いです。
鯉を食べたくない方はAコースでいいと思います。
赤煮
甘露煮に違い感じですがそこまでは煮込まれてません。
でも頭から尾っぽまで全てガブっといきました。
フライ
開かずに揚げてあるのは食べたことありますが こちらのは開いて揚げてます。
フライも頭から尾っぽまでいけます。
塩焼き
塩焼きは2尾。尾びれや背びれなど気になる方は外して身をほぐしてから頭を引っ張ると骨だけがスルスル抜けて残った身は全部食べられます。
岐阜県民は鮎の骨抜きを簡単にできちゃいますね。
刺身
新鮮なので透明感が強く弾力があり食感を楽しめます。
魚田
塩焼きの塩の代わりに味噌を塗ったものです。この地方の味噌文化を感じます。
雑炊
鍋で持ってきてくださいます。鮎の量は一人当たり3切れになります。
鯉の洗い
岐阜県では鯉もよく食べられます。うなぎ屋さんでもよく出ます。酢味噌でコリコリ食感を楽しみます。
総評としてはよかったです。
先客が少なかったこともありスムーズに提供していただきました。
味は子持ちということもあり塩焼きが特においしく感じました。
こちらのお店はちゃんとしたトイレがあり特に女性の方でも安心してご利用できるのかなとも思いました。
ごちそうさまぁ。