-
まずはビールで
{"count_target":".js-result-ReviewImage-213325130 .js-count","target":".js-like-button-ReviewImage-213325130","content_type":"ReviewImage","content_id":213325130,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
刺身盛り合わせ
{"count_target":".js-result-ReviewImage-213325132 .js-count","target":".js-like-button-ReviewImage-213325132","content_type":"ReviewImage","content_id":213325132,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
小イワシの刺身
{"count_target":".js-result-ReviewImage-213325134 .js-count","target":".js-like-button-ReviewImage-213325134","content_type":"ReviewImage","content_id":213325134,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
シンコ
{"count_target":".js-result-ReviewImage-213325136 .js-count","target":".js-like-button-ReviewImage-213325136","content_type":"ReviewImage","content_id":213325136,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
シマアジ
{"count_target":".js-result-ReviewImage-213325138 .js-count","target":".js-like-button-ReviewImage-213325138","content_type":"ReviewImage","content_id":213325138,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
のどぐろ
{"count_target":".js-result-ReviewImage-213325140 .js-count","target":".js-like-button-ReviewImage-213325140","content_type":"ReviewImage","content_id":213325140,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
赤身
{"count_target":".js-result-ReviewImage-213325145 .js-count","target":".js-like-button-ReviewImage-213325145","content_type":"ReviewImage","content_id":213325145,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
かんぴょう巻き
{"count_target":".js-result-ReviewImage-213325146 .js-count","target":".js-like-button-ReviewImage-213325146","content_type":"ReviewImage","content_id":213325146,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
胡瓜巻き
{"count_target":".js-result-ReviewImage-213325151 .js-count","target":".js-like-button-ReviewImage-213325151","content_type":"ReviewImage","content_id":213325151,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
芽ネギ
{"count_target":".js-result-ReviewImage-213325154 .js-count","target":".js-like-button-ReviewImage-213325154","content_type":"ReviewImage","content_id":213325154,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
慣れている雨後の月を冷やで
{"count_target":".js-result-ReviewImage-213325156 .js-count","target":".js-like-button-ReviewImage-213325156","content_type":"ReviewImage","content_id":213325156,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
外観
{"count_target":".js-result-ReviewImage-213325159 .js-count","target":".js-like-button-ReviewImage-213325159","content_type":"ReviewImage","content_id":213325159,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
刺身盛り合わせにつける醤油
下は鮨用の醤油とつまようじ
{"count_target":".js-result-ReviewImage-213325162 .js-count","target":".js-like-button-ReviewImage-213325162","content_type":"ReviewImage","content_id":213325162,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
内観
{"count_target":".js-result-ReviewImage-213325163 .js-count","target":".js-like-button-ReviewImage-213325163","content_type":"ReviewImage","content_id":213325163,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
内観
{"count_target":".js-result-ReviewImage-213325165 .js-count","target":".js-like-button-ReviewImage-213325165","content_type":"ReviewImage","content_id":213325165,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
オブジェのほうずき
{"count_target":".js-result-ReviewImage-213325167 .js-count","target":".js-like-button-ReviewImage-213325167","content_type":"ReviewImage","content_id":213325167,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
メニュー
{"count_target":".js-result-ReviewImage-213325169 .js-count","target":".js-like-button-ReviewImage-213325169","content_type":"ReviewImage","content_id":213325169,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
メニュー(しんこはありません)
{"count_target":".js-result-ReviewImage-213325170 .js-count","target":".js-like-button-ReviewImage-213325170","content_type":"ReviewImage","content_id":213325170,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
マグロの赤身とトロ
{"count_target":".js-result-ReviewImage-213325171 .js-count","target":".js-like-button-ReviewImage-213325171","content_type":"ReviewImage","content_id":213325171,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
目立たないけど入口右に手水があります
{"count_target":".js-result-ReviewImage-213336311 .js-count","target":".js-like-button-ReviewImage-213336311","content_type":"ReviewImage","content_id":213336311,"voted_flag":false,"count":1,"user_status":"","blocked":false}
三代60年の歴史の老舗です。
ネタケースがありますが、つけ場とカウンターの間ぐるりを囲むような大きいものです。
4人おられましたが、3代目と先代もおられました。
コハダになる手前をシンコと言うのですが、この時期だけしかないので、あれば食べたいと思って来ました。
お任せの店が多くお好み(ア・ラ・カルト)の店ならば ありそうとこちらの店を選びました。
今年は、不作や不漁とよく聞きますので若干心配ではあります。
だから、予約時間に入店するなりシンコの有無を確認しました。
あることに安堵して、刺身の盛り合わせをお願いします。
[刺身]
かんぱち
ひらめ
愛知県の小イワシ
(この時期、既に広島産はいないそうであまり食べない愛知県から仕入れています)
日本海の剣先イカ・瀬戸内海のムラサキウニ
[ツマ]
ワカメ
酢の強くないポン酢でいただきます
紅蓼
佐伯区吉和のワサビ
基本、近場物を主に使うそうです。
[鮨]
少し小ぶりですね。
シンコ(2枚乗せ)
シマアジ
のどぐろ
(炙って塩を振っているのでそのまま何もつけずに)
本マグロ赤身
夏は本マグロの味が落ちると思っていたけど、仕入れのマグロは完璧でした。
かんぴょう巻
(六つ切りでなく四つ切りが好みです。)
胡瓜巻き
芽ネギ
(広島で最初に採り入れたお店で、海苔でハチマキをしていない夏らしい品です)
漫画「将太の寿司」をご覧になったそうですが中に芽ネギが出てきます。
美味しくて翌日も酢飯気分です。