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(2017年10月)赤身(^.^)
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(2017年10月)中トロ(๑˃̵ᴗ˂̵)
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(2017年10月)赤身背の部分(^.^)
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(2017年10月)大トロ\(^^)/
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(2017年10月)塩茹でシャコ(๑˃̵ᴗ˂̵)
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(2017年10月)いくら(๑˃̵ᴗ˂̵)
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(2017年10月)カツオ\(^^)/
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(2017年10月)鯛
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(2017年10月)赤貝
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(2017年10月)小肌
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(2017年10月)
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(2017年10月)スミイカ
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(2017年10月)春子
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(2017年10月)カイワレの昆布〆
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(2017年10月)煮蛤
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(2017年10月)〆鯖
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(2017年10月)本ミル
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(2017年10月)車海老のご飯
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(2017年10月)赤うに
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(2017年10月)馬糞うに
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(2017年10月)本アラ
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(2017年10月)
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(2017年10月)蒸し鮑!
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(2017年10月)
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(2017年10月)ボタン海老
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(2017年10月)
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(2017年10月)煮ホタテ
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(2017年10月)カマス
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(2017年10月)ハタ(^-^)
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(2017年10月)穴子肝
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(2017年10月)
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(2017年10月)
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(2017年10月)
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(2017年10月)
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(2017年10月)
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(2017年10月)
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(2017年10月)
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(2017年10月)
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(2017年10月)
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(2017年10月)
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(2017年10月)アラのスープ
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(2017年10月)わさび巻き
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(2017年10月)玉子
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(2017年10月)黒蜜寒天
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(2017年10月)ツマ
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(2017年10月)
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(2017年10月)
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(2017年10月)
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グルマンの先輩が絶対行くべきだと強く勧めるので特急りょうもう11号に乗ってやって来ましたよ~~メンズ5人で群馬県館林!やはり暑いですね~館林!勿論10月だからそんな事はありませんが(笑)先ずは瓶ビールで喉を潤し長旅の疲れを落とします。
☆穴子肝 ・・・ヤバイ!酒を呑ませる為に作ったな~
★石川県の本アラ・・・一週間寝かした小ぶりのアラは非常にしなやかな身質で美味(^.^)塩、酢橘、わさびはお好みで!
★蒸し鮑・・・いい柔らかさですね~磯の香りと濃すぎない旨味に満たされます。
☆三陸のカツオ・・・身はしっとり妖艶なのに皮目はサクっと軽快です!辛子醤油に付けると更にエロチックに(๑˃̵ᴗ˂̵)
☆ボタン海老・・・3日目!このネットリ感は半端ないですよ~
☆ボタン海老の卵・・・卵は臭いがつくので先に取って塩で味を整えてあります。優しい塩味に癒される~
☆煮ホタテ・・・表面だけを漬け混んで3日!香りが独特で強めの味付けが酒を呼びます(^^;
☆塩茹でのシャコ・・・この愛媛八幡浜のシャコを扱うお店は築地で一軒だけだそうです。塩茹でにすることで透明感のある旨味にキレが出て美味しい(๑˃̵ᴗ˂̵)
☆カマス・・・大根おろしでサクッと!焼き魚は大好物です。
☆境港のハタ32㎏・・・程よい脂のノリとたっぷりのコラーゲン!
1.明石の野〆の鯛・・・血抜きをしない野〆もしっとりとした身質で美味しい。
2.閖上の赤貝・・・さすが閖上!香り食感とも完璧です。いつまでも香りが鼻に残りますね~~(๑˃̵ᴗ˂̵)
3.小肌・・・いい香り~見て下さい!素晴らしい厚みです\(^^)/
4.大間の赤身・・・木曜に仕入れた背の部分!非常に柔らかく酸味とマグロ本来の風味に悶絶(๑˃̵ᴗ˂̵)
5.大間の中トロ・・・均等に身が詰まったきめ細やかな身質はさすがです!酢飯とのバランスもいいですね~~
6.大間の赤身(別の個体)・・・背びれのわきの部分!こちらも素晴らしい酸味(๑˃̵ᴗ˂̵)
7.大間の大トロ・・・もっと味わいたいのにすっと溶けて消え去る刹那(´∀`*)
8.出水のスミイカ・・・ベストサイズ !赤酢にちょっと米酢をブレンドした酢飯が香り立ちます(๑˃̵ᴗ˂̵)
9.春子・・・肉厚!
10.カイワレの昆布〆 ・・・これもお初です!ネットリ絡みつく辛味にお口がリセットされます。
11.煮蛤・・・しっかりと甘さを感じさせてくれる煮ツメも素晴らしい!
12.〆鯖・・・これはかなりジューシーです。
13.愛知の本ミル・・・シャクシャクと素晴らしい食感(๑˃̵ᴗ˂̵)
14.いくら醤油漬け・・・これは他店では味わえない衝撃的なお味!まったりとかなり強い熟成香にお腹もまったりしちゃいます。
15.車海老のご飯 ・・・たれはタップリですが強過ぎず酢飯によく絡み美味(^^)海老の甘味がしっかり感じられシンプルに美味しい。
16.雲丹食べ比べ・・・長崎壱岐の赤雲丹と北海道馬糞雲丹!赤雲丹の上品な味わいも秀逸ですが馬糞雲丹の濃厚な旨味は安定感抜群です(^-^)
17.穴子・・・塩と煮ツメで!温かい酢飯とのバランスもよくどちらも旨し(^-^)
18.玉子
☆アラのスープ・・・2時間煮込んだスープの旨味が心も身体も温めてくれます。
☆黒蜜寒天・・・甘味処に来ているようなクオリティの高さです。
【追加】
19.わさび巻き・・・辛い!シャキッとします(^^;
20.大間の赤身背の部分・・・シンプルな旨味が忘れられず思わず追加!
◾︎澤屋まつもと 守破離 雄町・・・微発酵のスタイリッシュなお酒(^.^)つまみの辛さが程よく馴染んでいい!
◾︎山田錦 辛口純米酒 長陽福娘・・・スッキリ感が堪らない(๑˃̵ᴗ˂̵)肝のしっかりした味付けに火がつきここから日本酒が止まらなくなりました。
◾︎純米吟醸 一歩己・・・常温で!キレのある甘さを感じます。
◾︎RYUJIN WEST United Sake・・・地元群馬のお酒です。
◾︎龍神 純米大吟醸 ひやおろし・・・爽やかな味わい。
◾︎純米 早瀬浦・・・端麗辛口!
◾︎秘伝玉返し 十四代・・・いいのかな~こんな高いお酒呑んじゃって(汗)
◾︎特別純米酒 超辛口 かっぱ
◾︎特別純米 飛露喜
◾︎月中天 無濾過純米吟醸生原酒(だるまラベル)・・・清流のような爽やかさを感じます。だるまのラベルが可愛い。
館林まで来た甲斐がありましたよ~~摘み11種に握り20種、日本酒も10銘柄\(^o^)/銀座久兵衛出身という事も知らずに伺ったのですが、しっかり築き上げた仕入れ先との信頼関係があるからこそこれだけの素晴らしい素材を用意できるんですね~赤酢に米酢をブレンドした酢飯もどの鮨種にもピタリとハマりいいバランスです(๑˃̵ᴗ˂̵)尾花さんの優しいお人柄にも感激!
そして利き酒師の資格を持つ奥様が勧めてくれる日本酒とのマリアージュも凄いんです。他店とは違う銘柄を結構出してくれるのでついつい呑み過ぎてしまいました。これだけ楽しませてもらって30,000円ちょっとですからコストパフォーマンスもかなりのもの(^_-)
それにしても食べログの点数低い気がしますが・・・