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海鮮丼
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お刺身
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カレイ煮付
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帆立焼き
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すきやき
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あん肝
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あんこう唐揚げ(左:身 右:肝)
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あんこう鍋の具材 1人前
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あんこう鍋の割下 1人前
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あんこう鍋の雑炊セット 1人前
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あんこう鍋 1人前
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あんこう鍋雑炊
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どぶ汁(2人前)用の肝
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どぶ汁2人前の具材
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どぶ汁2人前 最初にあんこうだけを煮た所
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どぶ汁2人前 あんこうの後に野菜を追加した所
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どぶ汁2人前 野菜まで全部煮えた所
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どぶ汁用雑炊セット 2人前
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どぶ汁2人前 雑炊
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どぶ汁雑炊
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大洗商店街の中にあるお店で、寿司割烹というと大げさに聞こえますが、1000円程度で気軽に海鮮丼やうな丼などを食べていけるお店です。
鰹のシーズンにはづけ丼、冬期はあんこう鍋など旬のメニューもあり、町民・観光客どちらにも対応できるお店です。
1階にはカウンター席があり、ひとりでも気軽に入れますし、2階には宴会場があり、十数人規模で貸し切りにすることもできると、幅広い利用方ができるお店です。
特に有名かつ人気なのは、冬期のあんこう鍋。冬は予約していないと入れないことも多い人気店です。
こちらは通常のあんこう鍋とどぶ汁があり、あんこう鍋はひとりでも注文可能です(どぶ汁は2人前から)。
変わっているのは、最初にすり鉢に入った生のあん肝を渡され、それをすってペースト状にする所から調理開始となる点です。
あんこう鍋の場合は、醤油味のだしの中にあん肝を入れ、どぶ汁の場合はあん肝を煎り、そこにあんこうの身や野菜を加えて鍋の仕上げていく工程になります。
客が自分で調理する形になるので(最初に作り方の解説はあります)、作る所から体験したいという方にはおすすめの一方、全部店の方でやってもらいたいという方には不向きかもしれません。
(個人的には、自分のペースで食べ進められるし、シメの雑炊も自分好みに作れるので、くつろいで楽しめました)
人気なだけあり、あんこう鍋はだしの味も良く、あんこうも上質。通常の鍋とどぶ汁を食べ比べするのも面白そうですね。
ちなみにこちらのどぶ汁は、(おそらく焦げ防止と臭み消しのために)酒のみ入りますが、それ以外のだし等の水分はまったく加わらないタイプとなっています。