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看板
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外観
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表札
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内観
カウンター背景には富士山と鷹の壁絵?が一面に描かれています。
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ネタケース
仕込まれたネタがこちら側へ見せるような角度で置かれています。
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カウンター
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まずは瓶ビール
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利尻の馬糞雲丹
生きていたそのままを塩水につけただけという新鮮な味付けと旨み。
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北海道の生イクラ
生らしい食感でもしっかり漬けてある濃い弾け。
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伊勢湾の赤貝
こちらも新鮮な食感が楽しめます。
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伊勢湾の蝦蛄
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山葵が多めにスタンバイされます。
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数の子
昆布に漬けてあります。
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伊勢湾の真蛸串
炙った旨味とえんみが絶妙で美味しい!
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答志島の鮑串
食感ごとに旨味が広がります。
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ボタンエビの頭
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河豚の白子
軽く炙って食感を出し、あつあつでクリーミーさも高まります。
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伊勢海老の炙り
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伊勢海老の炙り
香ばしさが香り、噛むほどに旨みが溢れ出します。
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牡蠣
敢えて半生な火入れで美味しさを引き立てます。
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握り21貫
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俵型で丸みある握りといった印象。
右の赤身だけ単体で撮り忘れました。
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一気に説明されたのでお酒も入り食べ出す頃にはネタが曖昧になり、、
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鈴鹿の作(ザク)
ワイングラスで出すことで香りを楽しんでもらいたいとのご配慮です。
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サーモン巻き
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帆立
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北海道の中トロ
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三重のあおさ
口に運ぶ数秒前から抜群の香りが印象に残りました。
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白魚
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鹿児島の黒豚串
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雲丹
臭みなく新鮮な口当たりとトロけ。
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ズワイガニ
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ズワイガニのミソ
鰹節で纏った風味からミソのコクが広がって包み込みます。
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懐かしい味のお稲荷さん。
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半蔵
三重県のお酒で統一して頂きました。
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車海老(頭付き)
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芽ネギ
普段あまり出てくる機会がないので、鼻に抜ける爽快感が新鮮でした。
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ボタンエビ
プリップリな身は噛みしめると心地よい甘さが広がりました。
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やや甘めの玉子焼きです。
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蛤のお吸い物
なんと5年ものの千葉の蛤だそうです。特大でした。
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ご馳走さまでした!
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木彫りの鷹に終始見つめられていました。
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四日市の中心部に立地する「鷹鮨」さん。
地のものを使った魚介で地元の方々に愛される鮨店です。
場所は近鉄四日市駅から徒歩10分弱、アーケード街を抜けた飲食店が多く立ち並ぶ小道にお店を構えます。
外観はまさにスナック!そして重い木の扉を開けると、店内はカウンター7席ほどにふかっと座れるレザーの椅子はまさにスナックの造り!
大将ほか男女職人さんスタッフさんあわせて5名体制です。
3階もあるようで、予約の方々がひっきりなしに階段を上がられていきます。
メニューは予約時におまかせとお伝えしました。
伊勢湾で獲れた伊勢海老や蝦蛄などの食材を織り交ぜながら、途中に炙った鮑や真蛸の串を挟みつつ、大きなお皿に華やかに盛られた21貫の握りがまとめて提供されるスタイルです。
「大将おまかせコース」
ー ◆つまみ & ◇にぎり ー
◆利尻の馬糞雲丹
◆北海道の生イクラ
◆伊勢湾の赤貝
◆伊勢湾の蝦蛄
◆数の子
◆氷頭
◆伊勢湾の真蛸串
◆答志島の鮑串
◆ボタンエビの頭
◆白子
◆伊勢海老
◆牡蠣
下記、握りは一度に出されましたので一貫ずつ写真を添えてあります。
◇握り21貫
◆鹿児島の黒豚串
◆蛤のお吸い物
ー お酒 ー
・瓶ビール
・作 / 清水清三郎商店(鈴鹿)
・半蔵 / 特別純米酒 / 大田酒造(伊賀)
〜滞在時間:2時間〜
お会計:29,800円(税込)
予約:当日にお電話
握りが綺麗に並べられた光景には圧巻で、全てのネタを詳しく説明してくださいました。
珍しいのは地のあおさ握り、また巻物とお漬物が多い印象。
ネタ自体それぞれ鮮度は良く、きっちり仕込みもされています。
シャリはもったりと柔らかく甘めで水分は多め。
3貫で1貫分のシャリの量との説明でしたが、全体の量からするとかなりの満腹感でした。
ゆっくりお酒を飲んでおれず、途中から気合いを入れ直して最後までなんとか食べ切りました。
土曜の開店すぐにお伺いしましたが、テイクアウトのご準備で大忙しな模様。
そのためか先につまみが一気に押し寄せ、それを食べきると時間を持て余し、そして大量の握りが一気に提供となりました。
常連さんを大切にされている地域密着の鮨店といった印象で、一見さんにはちょっとハードルが高そう。
この地でしか食べられない新鮮な良いネタがあるだけに、新規のお客さんへもう少し向き合えたならさらに費用対は高く感じられ、素晴らしいお店になるのではと思います。
※店内Softbankの電波かなり弱めでした。