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銀杏
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さわら
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牡蠣のオイル漬け
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ほっき貝
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しめ鯖
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自家製カラスミ(下は餅)
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白子
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どんこと蛤
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出汁の味も最高
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ふぐの天ぷら
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ししゃも(生を2.3時間干して焼いたもの)
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箸休め(自家製のガリとお新香)
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大間のマグロ
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サワラ(藁で焼いた後ににんにく醤油をつけたもの)
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カワハギの肝和え
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小肌(熟成期間10日間!!)
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ウニ、イクラ丼(小鉢)
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大トロ
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ブリ(藁で燻してある)
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カツオ(シャリにミョウガ、ゴマ、ネギ)
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のどぐろ
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穴子
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ケーキのような玉子焼き
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カットされた玉子焼き(ふわっふわ)
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かんぴょう巻
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かんぴょう巻き(人生の中で1番美味しかった)
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芋焼酎の水割り
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日本酒
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お知り合いのFさんご夫婦に前々からお誘いを受けていて、なかなか行けなかった「楠本」さん。
やっと伺う事ができた。
百合ヶ丘駅で待ち合わせてFさんご夫婦とカミさんと4人で開店時間の17時少し前にお店に到着。
開店前だのいうのに入れてくれた。
カウンターに案内される。
檜のカウンターに勝手に緊張する。
とりあえずビールを注文。
おつまみは銀杏から。
そこからは怒涛の如く、おつまみからお寿司へ。何とおつまみ10種類、お寿司11種類。
出てくるタイミングも絶妙。
仕事も丁寧。
詳しくは写真を見ていただきたい。
どれもこれも素晴らしい。
1番の感動は玉子焼き。
高級デザートのようなふわっふわな食感とほのかな甘み。
技の凄さを感じた。
そしてコースとは別に最後に頼んだかんぴょう巻きにも感動した。
かんぴょう巻きってこんなに美味しいの?という感想だ。
江戸前の締めはかんぴょう巻きだと聞いたことはあったが、締めにかんぴょう巻き、良いなと思った。
さらに感動したのは大将の手際の良さ。
開店して30分程で満員になったが、誰を待たせることなく、見事までに次から次へと料理を出していく。
まさにプロ。
大将の仕事を見るだけでも来店の価値ありだ。
そんなこんなでお酒もすすみ、大満足でお店を後に。
なかなか来られないだろうけど、いつかまた来たいお店だ。
ご馳走様でした。