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外観
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お店の看板
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内覧
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プレモル小瓶
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先付け 三重の桑名のハマグリ、原木椎茸,海苔のお出汁。
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亀齢 純米
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明石の2kg桜鯛、コノワタ添え。
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山口は瀬戸内の赤貝
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揚げた白魚
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五島列島の剣先イカ
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千葉の金目鯛
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早瀬浦 特別本醸造
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剣先イカのゲソの焼き物
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炊き立てのご飯とホタルイカ和えて、その上に炭火で炙ったホタルイカを乗せて。
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余市のあん肝
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カスゴダイ
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醴泉 純米吟醸
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天草の紫ウニ
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天草の紫ウニ
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ノドグロの焼き物に岡山の黄ニラ
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口直し 静岡のフルーツトマトとキュウリとたくあん
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和歌山那智勝浦のマグロ(128kg)の漬け 赤身
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和歌山那智勝浦のマグロ(128kg)の漬け 中トロ
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みむろ杉 特別純米
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和歌山那智勝浦のマグロ(128kg) 大トロ
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笹で炙った対馬の穴子
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大トロ、中トロ、赤身、たくあんとネギを叩いたものの手巻き寿司。
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芽ネギと海苔のお椀
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玉子
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大阪の苺
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京都出張2日目の夜。昼にcenciさんでイタリアンを食べたので、夜はお寿司です。25000円のお任せコースで予約してますが、初訪問です。
住宅街の中にひっそりと佇むお店は、ドアから店内が全く見えないので、通り掛かりのお客さんが入ることはないでしょう。
中に入ると6人掛けのカウンターのみの作りです。
日本酒は半合(90ml)でも出してくれるます。種類を楽しみたいので、全部半合でお願いしました。
○プレモル小瓶
●先付け 三重の桑名のハマグリ、原木椎茸,海苔のお出汁。
海苔の風味がいっぱいに広がり、ハマグリと椎茸がその後に追ってきます。出汁まで完食です。
○亀齢 純米
●明石の2kg桜鯛、コノワタ添え。
モチモチした食感の鯛に甘さが感じられ、コノワタの塩味が合います。
●山口は瀬戸内の赤貝
素材の味を楽しむために薄く醤油を塗っただけで、ワサビと合わせて頂きます。
●揚げた白魚
海苔と木の芽で和えてます。カリカリに揚げられた白魚が海苔と木の芽の風味で味わいが増します。
ここから握り
●五島列島の剣先イカ
何重にも隠し包丁を入れたイカはスダチの香りと包丁入れた分の甘さが増されて美味しいですね。
●千葉の金目鯛
脂の味わいが丁度よく、旨味がしっかりとしています。
○早瀬浦 特別本醸造
●剣先イカのゲソの焼き物
ビールに合います。
●炊き立てのご飯とホタルイカ和えて、その上に炭火で炙ったホタルイカを乗せて。筍、ウルイ、行者ニンニクも入ってます。
●余市のあん肝
温かいあん肝は言うまでもなく濃厚な味わいで,日本酒が進みます。
●カスゴダイ
淡白な鯛だけど旨味もしっかりと感じます。
○醴泉 純米吟醸
●天草の紫ウニ
ウニの甘さが溢れます。
●ノドグロの焼き物に岡山の黄ニラ
●口直し 静岡のフルーツトマトとキュウリとたくあん。
●和歌山那智勝浦のマグロ(128kg)の漬け 赤身
漬けてたのはおそらく数分で米は福井のはつしも。一粒が大きくてかみごたえがある米。
●和歌山那智勝浦のマグロ(128kg)の漬け 中トロ
○みむろ杉 特別純米
● 和歌山那智勝浦のマグロ(128kg) 大トロ
●笹で炙った対馬の穴子
香ばしい風味が前面にでて、フワフワの穴子の甘味と旨味が遅れて感じられます。
●大トロ、中トロ、赤身、たくあんとネギを叩いたものの手巻き寿司。
直前に炙った海苔の風味が香ばしく、トロとたくあんを包み込んでくれます。
●芽ネギと海苔のお椀
●玉子
●大阪の苺
つまみも握りもハズレなしでした。さすがですね。2.5万円のコースに小瓶のビール1本と半合の日本酒4杯で総額3.4万円でちょっとお釣りがでる程度でした。お酒の値段はやや高めの設定のようですが、このお店なら納得の範囲内でしょう。接客は言うまでもなく気持ちのいいものでした。ご馳走様でした。