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スープ(魚の骨と昆布わ煮詰めたもの、味は塩のみ)
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大トロ手巻き
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甘エビの酢の物(雲丹のジュレ)
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鰹刺身(凄く良い香りの海苔が添えてあります)
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鯛の真子とそら豆(鯛の子がしみじみ旨い)
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蛍烏賊の茶碗蒸し(銀餡が掛けてあるので、混ぜていただく)
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ガリ
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鯛の昆布締め
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コハダ(脂が乗って抜群)
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赤身
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ホッキ貝(旨すぎ、追加しました。)
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鮭西京焼き辛味大根添え
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雲丹
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赤身漬け
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太刀魚炙り(凄く旨い、サイズもいい)
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蒸し穴子(トロトロ)
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追加のホッキ貝
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追加のコハダ
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玉子
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赤だし
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お茶
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播州一献(スッキリした好みのお酒)
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仙介(播州一献よりやや甘め)
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昼間から摘みが出てきて、お寿司がいただける。
そういうお店はちょっとないです。昼しか大抵外食しないため、非常にありがたいです。
11000円のコースと日本酒3杯、追加にホッキ貝とコハダをいただいて15000円くらい。
寿司屋は、色々出てくるので、詳細は省きますが、最初のスープが凄く美味い、しみじみした味で、魚の骨と昆布の出汁を塩で味付けしただけなのですが、凄く濃い。旨みの塊。煮詰めるのにかなり時間がかかるはず、手間暇かけた美味しい料理。出汁やスープの美味しいところは良いお店です。
アテの鯛の子は、季節感バッチでしみじみ旨い。個人的にツボですね。
ホッキ貝は、追加するほど美味かった。コハダの脂の乗りも良かった。追加しなかったものの、太刀魚素晴らしかった。
播州一献は、スッキリしていて好みのお酒、2杯飲んでしまった。
このお店は、日本酒1杯120ccなので、3杯で2合。ちょうど、私がお昼飲見すぎない量というか、限界が2合なので、ちょうど良いです。
実は投稿1回目だけど、伺ったのはもう5回くらいかな。5月も行きたいなあ。
ご馳走様でした。