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外観
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入口と暖簾
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表札?
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ネタケースと筆頭板さん
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先付け、茹で蛸と赤西貝の炙り
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1貫目.あら
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2貫目.カマトロ
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3貫目.鯵
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4貫目.甘海老
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5貫目.赤烏賊
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6貫目.むらさき雲丹(函館産
)
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7貫目.金沢港シャコ
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8貫目.鮪の漬け
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9貫目.カワハギの漬け
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出し巻玉子
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10貫目.煮蛤
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あら汁
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11貫目.穴子手巻き
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開店して1ヶ月も経っていないこの鮨屋で江戸前鮨を食して来ました、注文は「お任せ握り」です、まず先付で茹でタコと赤西貝の炙りが出された、炙られた赤西貝は初体験、甘みが増していて美味かった、握りの1巻目.あら
ここで板さんがシャリの量を聞いてくれた、多少増減してくれるとのこと、このサービスは初めてだ、
2巻目.トロカマ(2枚重ね)
3巻目.鯵
4巻目.甘海老
5巻目.赤いか、江戸前の手仕事だが味については特徴がない。
6巻目.ムラサキウニ 函館産、やはり馬糞雲丹には味で劣ると感じた
7巻目.金沢産シャコ、今日の一番の握りでシャコの風味がして美味かった。
8巻目.マグロ赤身の漬け
9.カワハギの漬け(ゴマ風味)、初めての体験だがう〜ん?
出し巻き卵、暖かいほうが美味いのでは?
10巻目.煮蛤、金沢産との事
椀は味噌の風味と酢橘の香りがマッチして美味かった。
11.穴子手巻き、やはり手巻きは好きではないな。
こちらの筆頭板さんは東京のミシュラン1つ星鮨店で修行したとの事、興味がなかったから店名は聞かなかった。
以上で6,400円、CPはチョット高めかな。