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準備完了です。
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生ビール。
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氷魚とアケビのおひたし。大根おろしとウズラの卵も。
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子持ちヤリイカの桜煮。
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初鰹。
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富山のホタルイカ。
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お店のカラー、えんじ色の壁です。
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穴子の茶碗蒸し。
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穴子の茶碗蒸し。
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虎河豚の白子と真昆布。
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柳八面と新筍の塩煮。
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ガリ。
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土鍋で炊いた米を赤酢で。
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千代鶴。
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冷やで。
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特大赤貝。
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佐島真鯛の昆布じめ。
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銚子のキンメ。
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本牧のスミイカ。
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北海道桜鱒の速漬け。
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八丈島本鮪の中トロ。
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赤身。
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銚子の本鮪の中落ち。
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佐賀のコハダ。
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珍味!赤貝の肝焼き。
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赤貝刺し身。
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赤貝煎り酒で。
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ツブ貝。
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バフンウニを佐賀の海苔で。
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ついさっきまで活きていた車海老。
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自家製紫蘇ジュース。
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干瓢巻きと、安田養鶏場の卵で玉子焼き。
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煮穴子。
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土鍋のおこげ。
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鯛の潮汁。おこげを入れていただきます。
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今回は、15000円のコースです。
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暖簾。
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「令和」新元号が発表されての初投稿はコチラです。
一年以上前にハゲデブ親爺に教えてもらいながら、
近くで、まだよく通る道でもあって行けてませんで
した。そうこうしているうちに、改装のためお休み
に入られて、三月からあらためて開店されました。
月末の日曜日にコチラを目指しましたが、あいにく
満席でした。
今宵は、天国 の後、時間を見ますと、まだ17時前、
18時の予約の電話をしますと、ラッキーなことに
席、取れました。時間を潰して突撃しました!
いただきましたのは、
◇生ビール
◇氷魚とアケビのおひたし
◇子持ちヤリイカの桜煮
◇初鰹
◇富山のホタルイカ
◇虎河豚の白子と真昆布
◇柳八面と新筍の塩煮
ここまでが、おつまみです。
☆旬の食材を、一手間二手間かけられて提供され
ます。料理に対する店主の意気込みが感じられる
逸品がテンポよく提供されます◎
◇千代鶴
富山の日本酒。おすすめをいただきました。
とにかく美味しい◎
◇山葵と赤酢シャリを有明海の海苔巻き(写真なし)
◇佐島の真鯛の昆布じめ
◇銚子のキンメ
◇本牧のスミイカ
◇北海道桜鱒の速漬け
◇八丈島本鮪の中トロ
◇赤身
◇銚子の本鮪の中落ち
◇佐賀のコハダ
◇赤貝の肝焼き
見たこともないサイズの赤貝だったので特別に◎
◇赤貝
つまみで。
◇ツブ貝
◇赤貝
煎り酒で。
◇バフンウニを佐賀の海苔で。
◇活車海老
◇紫蘇ジュース
◇干瓢巻き
◇玉子焼き
◇おこげ
◇鯛の潮汁
◇きな粉のチョコレート(写真なし)
会計は、18600円(15000のコース)
☆大満足の質とボリュームでした。
この日は、たまたまご主人奥様とゆっくりと話す
ことが出来ました。奥様曰くご主人を、鮨オタク
と言われるくらい、いつもお鮨のことを考えて
いらっしゃっているようです。
これだけいただいて、この金額。銀座界隈では
とても、考えられない質とボリューム。
予約必至です。
「ごちそう様でした(^.^)」