-
天然鰻の山椒煮。
{"count_target":".js-result-ReviewImage-7183924 .js-count","target":".js-like-button-ReviewImage-7183924","content_type":"ReviewImage","content_id":7183924,"voted_flag":false,"count":28,"user_status":"","blocked":false}
-
先付三種。
{"count_target":".js-result-ReviewImage-14768634 .js-count","target":".js-like-button-ReviewImage-14768634","content_type":"ReviewImage","content_id":14768634,"voted_flag":false,"count":15,"user_status":"","blocked":false}
-
生誕記念日にと御祝いの赤飯に生口子を添えて…
{"count_target":".js-result-ReviewImage-14768544 .js-count","target":".js-like-button-ReviewImage-14768544","content_type":"ReviewImage","content_id":14768544,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
蛸の柔らか煮と椎茸と薇と大豆の含め煮。
{"count_target":".js-result-ReviewImage-14768622 .js-count","target":".js-like-button-ReviewImage-14768622","content_type":"ReviewImage","content_id":14768622,"voted_flag":false,"count":15,"user_status":"","blocked":false}
-
鮑の酒蒸しに生松藻を添えて
{"count_target":".js-result-ReviewImage-14768644 .js-count","target":".js-like-button-ReviewImage-14768644","content_type":"ReviewImage","content_id":14768644,"voted_flag":false,"count":15,"user_status":"","blocked":false}
-
御開帳…(笑)
{"count_target":".js-result-ReviewImage-14768686 .js-count","target":".js-like-button-ReviewImage-14768686","content_type":"ReviewImage","content_id":14768686,"voted_flag":false,"count":13,"user_status":"","blocked":false}
-
器。
{"count_target":".js-result-ReviewImage-14768709 .js-count","target":".js-like-button-ReviewImage-14768709","content_type":"ReviewImage","content_id":14768709,"voted_flag":false,"count":13,"user_status":"","blocked":false}
-
玉子豆腐と蓴菜の椀。紅白の寄せ物と木の芽を添えて…
{"count_target":".js-result-ReviewImage-14768737 .js-count","target":".js-like-button-ReviewImage-14768737","content_type":"ReviewImage","content_id":14768737,"voted_flag":false,"count":13,"user_status":"","blocked":false}
-
造りの盛込み。
{"count_target":".js-result-ReviewImage-14768831 .js-count","target":".js-like-button-ReviewImage-14768831","content_type":"ReviewImage","content_id":14768831,"voted_flag":false,"count":14,"user_status":"","blocked":false}
-
絶品"喜知次"の湯霜。
{"count_target":".js-result-ReviewImage-14768843 .js-count","target":".js-like-button-ReviewImage-14768843","content_type":"ReviewImage","content_id":14768843,"voted_flag":false,"count":12,"user_status":"","blocked":false}
-
鴨ロースに筍の木の芽焼、菜花胡麻和え、万願寺唐辛子に葉山葵漬。
{"count_target":".js-result-ReviewImage-14768882 .js-count","target":".js-like-button-ReviewImage-14768882","content_type":"ReviewImage","content_id":14768882,"voted_flag":false,"count":13,"user_status":"","blocked":false}
-
ご當地では喉が黒いことから"のどぐろ"と称されている赤めばる系の煮魚。
{"count_target":".js-result-ReviewImage-14768922 .js-count","target":".js-like-button-ReviewImage-14768922","content_type":"ReviewImage","content_id":14768922,"voted_flag":false,"count":13,"user_status":"","blocked":false}
-
めばるのめばる(笑)
{"count_target":".js-result-ReviewImage-14769022 .js-count","target":".js-like-button-ReviewImage-14769022","content_type":"ReviewImage","content_id":14769022,"voted_flag":false,"count":11,"user_status":"","blocked":false}
-
無花果の寄せ物に百合根、菜花、草蘇鉄を添えて…
{"count_target":".js-result-ReviewImage-14769057 .js-count","target":".js-like-button-ReviewImage-14769057","content_type":"ReviewImage","content_id":14769057,"voted_flag":false,"count":13,"user_status":"","blocked":false}
-
海老の真丈揚げに牡丹海老の鬼殻焼を添えて…
{"count_target":".js-result-ReviewImage-14769066 .js-count","target":".js-like-button-ReviewImage-14769066","content_type":"ReviewImage","content_id":14769066,"voted_flag":false,"count":13,"user_status":"","blocked":false}
-
鮑と鮭と若布の雑炊。
{"count_target":".js-result-ReviewImage-14769092 .js-count","target":".js-like-button-ReviewImage-14769092","content_type":"ReviewImage","content_id":14769092,"voted_flag":false,"count":13,"user_status":"","blocked":false}
-
存在感充分な鮑ちゃん(笑)
{"count_target":".js-result-ReviewImage-14769117 .js-count","target":".js-like-button-ReviewImage-14769117","content_type":"ReviewImage","content_id":14769117,"voted_flag":false,"count":13,"user_status":"","blocked":false}
-
鮭の皮焼きと鮑の肝は別皿で供されました。
{"count_target":".js-result-ReviewImage-14769136 .js-count","target":".js-like-button-ReviewImage-14769136","content_type":"ReviewImage","content_id":14769136,"voted_flag":false,"count":12,"user_status":"","blocked":false}
-
黒鮑のこの迫力に圧倒されちゃいます…
{"count_target":".js-result-ReviewImage-14769154 .js-count","target":".js-like-button-ReviewImage-14769154","content_type":"ReviewImage","content_id":14769154,"voted_flag":false,"count":14,"user_status":"","blocked":false}
-
菓子。
{"count_target":".js-result-ReviewImage-14769171 .js-count","target":".js-like-button-ReviewImage-14769171","content_type":"ReviewImage","content_id":14769171,"voted_flag":false,"count":12,"user_status":"","blocked":false}
-
お薄。
{"count_target":".js-result-ReviewImage-14769179 .js-count","target":".js-like-button-ReviewImage-14769179","content_type":"ReviewImage","content_id":14769179,"voted_flag":false,"count":12,"user_status":"","blocked":false}
-
テイクアウトが出来る牡蠣のオイル漬け
{"count_target":".js-result-ReviewImage-14769188 .js-count","target":".js-like-button-ReviewImage-14769188","content_type":"ReviewImage","content_id":14769188,"voted_flag":false,"count":9,"user_status":"","blocked":false}
-
大粒の牡蠣が十七個入っています。
{"count_target":".js-result-ReviewImage-14769190 .js-count","target":".js-like-button-ReviewImage-14769190","content_type":"ReviewImage","content_id":14769190,"voted_flag":false,"count":14,"user_status":"","blocked":false}
-
車海老と鯛のゼリー寄せ。
{"count_target":".js-result-ReviewImage-10120019 .js-count","target":".js-like-button-ReviewImage-10120019","content_type":"ReviewImage","content_id":10120019,"voted_flag":false,"count":20,"user_status":"","blocked":false}
-
鯊と海鞘の寿司と粽。
{"count_target":".js-result-ReviewImage-10120021 .js-count","target":".js-like-button-ReviewImage-10120021","content_type":"ReviewImage","content_id":10120021,"voted_flag":false,"count":20,"user_status":"","blocked":false}
-
粽の中は喜知次の寿司。
{"count_target":".js-result-ReviewImage-10120022 .js-count","target":".js-like-button-ReviewImage-10120022","content_type":"ReviewImage","content_id":10120022,"voted_flag":false,"count":19,"user_status":"","blocked":false}
-
鱶鰭と粟餅、冬瓜の吸物。
{"count_target":".js-result-ReviewImage-10120023 .js-count","target":".js-like-button-ReviewImage-10120023","content_type":"ReviewImage","content_id":10120023,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
毛蟹の甲羅揚げと剥き身とかに味噌。
{"count_target":".js-result-ReviewImage-10120029 .js-count","target":".js-like-button-ReviewImage-10120029","content_type":"ReviewImage","content_id":10120029,"voted_flag":false,"count":18,"user_status":"","blocked":false}
-
造りの盛合せは二人分。
{"count_target":".js-result-ReviewImage-10120086 .js-count","target":".js-like-button-ReviewImage-10120086","content_type":"ReviewImage","content_id":10120086,"voted_flag":false,"count":20,"user_status":"","blocked":false}
-
煮鮑、牡蠣の燻製、鯨ベーコン、黄身酢と生姜酢のゼリー寄せ。
{"count_target":".js-result-ReviewImage-10120717 .js-count","target":".js-like-button-ReviewImage-10120717","content_type":"ReviewImage","content_id":10120717,"voted_flag":false,"count":18,"user_status":"","blocked":false}
-
特大サイズの秋刀魚を炊いたもの。
{"count_target":".js-result-ReviewImage-10120090 .js-count","target":".js-like-button-ReviewImage-10120090","content_type":"ReviewImage","content_id":10120090,"voted_flag":false,"count":18,"user_status":"","blocked":false}
-
南京豆腐、生麩のゼリー寄せ、大納言小豆。
{"count_target":".js-result-ReviewImage-10120092 .js-count","target":".js-like-button-ReviewImage-10120092","content_type":"ReviewImage","content_id":10120092,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
鯊の天丼。
{"count_target":".js-result-ReviewImage-10120165 .js-count","target":".js-like-button-ReviewImage-10120165","content_type":"ReviewImage","content_id":10120165,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
イラ粉の笹団子。
{"count_target":".js-result-ReviewImage-10120167 .js-count","target":".js-like-button-ReviewImage-10120167","content_type":"ReviewImage","content_id":10120167,"voted_flag":false,"count":19,"user_status":"","blocked":false}
-
お薄。
{"count_target":".js-result-ReviewImage-10120206 .js-count","target":".js-like-button-ReviewImage-10120206","content_type":"ReviewImage","content_id":10120206,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
本日の厳選素材 "銀宝"と"鯊"。
{"count_target":".js-result-ReviewImage-7183742 .js-count","target":".js-like-button-ReviewImage-7183742","content_type":"ReviewImage","content_id":7183742,"voted_flag":false,"count":28,"user_status":"","blocked":false}
-
銀宝と鯊の天ぷらで一献。
{"count_target":".js-result-ReviewImage-7183743 .js-count","target":".js-like-button-ReviewImage-7183743","content_type":"ReviewImage","content_id":7183743,"voted_flag":false,"count":30,"user_status":"","blocked":false}
-
焼ラフランス。
{"count_target":".js-result-ReviewImage-7183744 .js-count","target":".js-like-button-ReviewImage-7183744","content_type":"ReviewImage","content_id":7183744,"voted_flag":false,"count":27,"user_status":"","blocked":false}
-
里芋、小豆、南京、つと蒸し、麩田楽に菊花。
{"count_target":".js-result-ReviewImage-7183741 .js-count","target":".js-like-button-ReviewImage-7183741","content_type":"ReviewImage","content_id":7183741,"voted_flag":false,"count":26,"user_status":"","blocked":false}
-
玉蒟蒻と田螺。
{"count_target":".js-result-ReviewImage-7183916 .js-count","target":".js-like-button-ReviewImage-7183916","content_type":"ReviewImage","content_id":7183916,"voted_flag":false,"count":25,"user_status":"","blocked":false}
-
田螺と田螺の赤ちゃん。
{"count_target":".js-result-ReviewImage-7183975 .js-count","target":".js-like-button-ReviewImage-7183975","content_type":"ReviewImage","content_id":7183975,"voted_flag":false,"count":25,"user_status":"","blocked":false}
-
田螺採りをする色川氏の勇姿
{"count_target":".js-result-ReviewImage-7183976 .js-count","target":".js-like-button-ReviewImage-7183976","content_type":"ReviewImage","content_id":7183976,"voted_flag":false,"count":24,"user_status":"","blocked":false}
-
鯊と銀宝の天丼。
{"count_target":".js-result-ReviewImage-7183918 .js-count","target":".js-like-button-ReviewImage-7183918","content_type":"ReviewImage","content_id":7183918,"voted_flag":false,"count":26,"user_status":"","blocked":false}
-
ふのりの味噌汁。
{"count_target":".js-result-ReviewImage-7183920 .js-count","target":".js-like-button-ReviewImage-7183920","content_type":"ReviewImage","content_id":7183920,"voted_flag":false,"count":24,"user_status":"","blocked":false}
-
塩辛ごはん。
{"count_target":".js-result-ReviewImage-7183745 .js-count","target":".js-like-button-ReviewImage-7183745","content_type":"ReviewImage","content_id":7183745,"voted_flag":false,"count":26,"user_status":"","blocked":false}
-
千賀の浦産 天然鰻の山椒煮。
{"count_target":".js-result-ReviewImage-7183921 .js-count","target":".js-like-button-ReviewImage-7183921","content_type":"ReviewImage","content_id":7183921,"voted_flag":false,"count":26,"user_status":"","blocked":false}
-
肝もゴリッパ。
{"count_target":".js-result-ReviewImage-7183969 .js-count","target":".js-like-button-ReviewImage-7183969","content_type":"ReviewImage","content_id":7183969,"voted_flag":false,"count":24,"user_status":"","blocked":false}
-
鯊の尾花和え。
{"count_target":".js-result-ReviewImage-2631540 .js-count","target":".js-like-button-ReviewImage-2631540","content_type":"ReviewImage","content_id":2631540,"voted_flag":false,"count":28,"user_status":"","blocked":false}
-
西貝と大根の壺焼。
{"count_target":".js-result-ReviewImage-2631541 .js-count","target":".js-like-button-ReviewImage-2631541","content_type":"ReviewImage","content_id":2631541,"voted_flag":false,"count":28,"user_status":"","blocked":false}
-
西貝にはアクセントとして生姜の茎わかめが挟んでます。
{"count_target":".js-result-ReviewImage-2631542 .js-count","target":".js-like-button-ReviewImage-2631542","content_type":"ReviewImage","content_id":2631542,"voted_flag":false,"count":26,"user_status":"","blocked":false}
-
目抜け、粟餅、梅、菊花の椀。
{"count_target":".js-result-ReviewImage-2631549 .js-count","target":".js-like-button-ReviewImage-2631549","content_type":"ReviewImage","content_id":2631549,"voted_flag":false,"count":26,"user_status":"","blocked":false}
-
活のわたり蟹を捌く店主、色川氏。
{"count_target":".js-result-ReviewImage-2631550 .js-count","target":".js-like-button-ReviewImage-2631550","content_type":"ReviewImage","content_id":2631550,"voted_flag":false,"count":26,"user_status":"","blocked":false}
-
焼き海鞘(ほや)と長茄子漬。
{"count_target":".js-result-ReviewImage-2631516 .js-count","target":".js-like-button-ReviewImage-2631516","content_type":"ReviewImage","content_id":2631516,"voted_flag":false,"count":27,"user_status":"","blocked":false}
-
天然の舞茸をアケビで包み。
{"count_target":".js-result-ReviewImage-2631520 .js-count","target":".js-like-button-ReviewImage-2631520","content_type":"ReviewImage","content_id":2631520,"voted_flag":false,"count":27,"user_status":"","blocked":false}
-
つるむらさき胡麻和え。
{"count_target":".js-result-ReviewImage-2631537 .js-count","target":".js-like-button-ReviewImage-2631537","content_type":"ReviewImage","content_id":2631537,"voted_flag":false,"count":24,"user_status":"","blocked":false}
-
酔っ払い蟹、鯊の肝和え、秋刀魚糠と季節の野菜、塩竃ひがしもの鮪三種、目板鰈。
{"count_target":".js-result-ReviewImage-2631551 .js-count","target":".js-like-button-ReviewImage-2631551","content_type":"ReviewImage","content_id":2631551,"voted_flag":false,"count":28,"user_status":"","blocked":false}
-
酔っ払い蟹、う~ん。
{"count_target":".js-result-ReviewImage-2631552 .js-count","target":".js-like-button-ReviewImage-2631552","content_type":"ReviewImage","content_id":2631552,"voted_flag":false,"count":26,"user_status":"","blocked":false}
-
塩竃ひがしもの鮪の赤身、中トロ、トロと敢えて漁師風に厚切りで…
{"count_target":".js-result-ReviewImage-2631559 .js-count","target":".js-like-button-ReviewImage-2631559","content_type":"ReviewImage","content_id":2631559,"voted_flag":false,"count":27,"user_status":"","blocked":false}
-
ひじきとぜんまい、鯨肉、うわばみ草(みず)の瘤、笹巻きおこわ。
{"count_target":".js-result-ReviewImage-2631565 .js-count","target":".js-like-button-ReviewImage-2631565","content_type":"ReviewImage","content_id":2631565,"voted_flag":false,"count":25,"user_status":"","blocked":false}
-
笹巻きの中は糠秋刀魚。
{"count_target":".js-result-ReviewImage-2631569 .js-count","target":".js-like-button-ReviewImage-2631569","content_type":"ReviewImage","content_id":2631569,"voted_flag":false,"count":26,"user_status":"","blocked":false}
-
鯨の赤肉のづけに山椒の実をのせて
{"count_target":".js-result-ReviewImage-2631574 .js-count","target":".js-like-button-ReviewImage-2631574","content_type":"ReviewImage","content_id":2631574,"voted_flag":false,"count":23,"user_status":"","blocked":false}
-
滝川豆腐。
{"count_target":".js-result-ReviewImage-2631578 .js-count","target":".js-like-button-ReviewImage-2631578","content_type":"ReviewImage","content_id":2631578,"voted_flag":false,"count":25,"user_status":"","blocked":false}
-
焼き蟹、松茸、銀杏。
{"count_target":".js-result-ReviewImage-2631588 .js-count","target":".js-like-button-ReviewImage-2631588","content_type":"ReviewImage","content_id":2631588,"voted_flag":false,"count":25,"user_status":"","blocked":false}
-
色川家 家宝の酒器で一献。
{"count_target":".js-result-ReviewImage-2631589 .js-count","target":".js-like-button-ReviewImage-2631589","content_type":"ReviewImage","content_id":2631589,"voted_flag":false,"count":22,"user_status":"","blocked":false}
-
蟹味噌を戴きながら
{"count_target":".js-result-ReviewImage-2631590 .js-count","target":".js-like-button-ReviewImage-2631590","content_type":"ReviewImage","content_id":2631590,"voted_flag":false,"count":24,"user_status":"","blocked":false}
-
だだちゃ豆のすり流しに寒天団子の梅肉のせ。
{"count_target":".js-result-ReviewImage-2631591 .js-count","target":".js-like-button-ReviewImage-2631591","content_type":"ReviewImage","content_id":2631591,"voted_flag":false,"count":23,"user_status":"","blocked":false}
-
いたや貝の味噌汁と香の物。
{"count_target":".js-result-ReviewImage-2631592 .js-count","target":".js-like-button-ReviewImage-2631592","content_type":"ReviewImage","content_id":2631592,"voted_flag":false,"count":23,"user_status":"","blocked":false}
-
鯊の天丼(小丼)。
{"count_target":".js-result-ReviewImage-2631599 .js-count","target":".js-like-button-ReviewImage-2631599","content_type":"ReviewImage","content_id":2631599,"voted_flag":false,"count":22,"user_status":"","blocked":false}
-
最高の筋子です。
{"count_target":".js-result-ReviewImage-2631601 .js-count","target":".js-like-button-ReviewImage-2631601","content_type":"ReviewImage","content_id":2631601,"voted_flag":false,"count":22,"user_status":"","blocked":false}
-
筋子とごはん。最強の組合せですね。
{"count_target":".js-result-ReviewImage-2631602 .js-count","target":".js-like-button-ReviewImage-2631602","content_type":"ReviewImage","content_id":2631602,"voted_flag":false,"count":23,"user_status":"","blocked":false}
-
アケビの甘露煮と香煎(麦こがし)の和菓子。
{"count_target":".js-result-ReviewImage-2631603 .js-count","target":".js-like-button-ReviewImage-2631603","content_type":"ReviewImage","content_id":2631603,"voted_flag":false,"count":22,"user_status":"","blocked":false}
-
お薄。
{"count_target":".js-result-ReviewImage-2631606 .js-count","target":".js-like-button-ReviewImage-2631606","content_type":"ReviewImage","content_id":2631606,"voted_flag":false,"count":20,"user_status":"","blocked":false}
-
茗荷、蓮芋、御芋、大納言小豆に出汁ジュレがけ。
{"count_target":".js-result-ReviewImage-643314 .js-count","target":".js-like-button-ReviewImage-643314","content_type":"ReviewImage","content_id":643314,"voted_flag":false,"count":33,"user_status":"","blocked":false}
-
鱧と思いきや "ほや" の寿司と粽。
{"count_target":".js-result-ReviewImage-643315 .js-count","target":".js-like-button-ReviewImage-643315","content_type":"ReviewImage","content_id":643315,"voted_flag":false,"count":32,"user_status":"","blocked":false}
-
大皿から取分けて戴きます。
{"count_target":".js-result-ReviewImage-643353 .js-count","target":".js-like-button-ReviewImage-643353","content_type":"ReviewImage","content_id":643353,"voted_flag":false,"count":33,"user_status":"","blocked":false}
-
粽の中身は…【ぐじ(甘鯛)の寿司】絶品でした。
{"count_target":".js-result-ReviewImage-643316 .js-count","target":".js-like-button-ReviewImage-643316","content_type":"ReviewImage","content_id":643316,"voted_flag":false,"count":34,"user_status":"","blocked":false}
-
天然物の"牡蠣"。なんと八年ものですぞー。
{"count_target":".js-result-ReviewImage-643319 .js-count","target":".js-like-button-ReviewImage-643319","content_type":"ReviewImage","content_id":643319,"voted_flag":false,"count":33,"user_status":"","blocked":false}
-
薬味。なんだけどそのまま食べても酒肴…。
{"count_target":".js-result-ReviewImage-643317 .js-count","target":".js-like-button-ReviewImage-643317","content_type":"ReviewImage","content_id":643317,"voted_flag":false,"count":30,"user_status":"","blocked":false}
-
殻を外すと牡蠣の身が…
{"count_target":".js-result-ReviewImage-643334 .js-count","target":".js-like-button-ReviewImage-643334","content_type":"ReviewImage","content_id":643334,"voted_flag":false,"count":33,"user_status":"","blocked":false}
-
薬味とともに戴きます。
{"count_target":".js-result-ReviewImage-643335 .js-count","target":".js-like-button-ReviewImage-643335","content_type":"ReviewImage","content_id":643335,"voted_flag":false,"count":31,"user_status":"","blocked":false}
-
鯒、水茄子、粟餅、茗荷の吸物。
{"count_target":".js-result-ReviewImage-643336 .js-count","target":".js-like-button-ReviewImage-643336","content_type":"ReviewImage","content_id":643336,"voted_flag":false,"count":31,"user_status":"","blocked":false}
-
鯨と山葵菜の小鉢、蔓紫、長茄子、牛蒡、昆布…
{"count_target":".js-result-ReviewImage-643337 .js-count","target":".js-like-button-ReviewImage-643337","content_type":"ReviewImage","content_id":643337,"voted_flag":false,"count":31,"user_status":"","blocked":false}
-
これも取分けて戴きます。
{"count_target":".js-result-ReviewImage-643354 .js-count","target":".js-like-button-ReviewImage-643354","content_type":"ReviewImage","content_id":643354,"voted_flag":false,"count":31,"user_status":"","blocked":false}
-
笹の葉を解くと"鯊"の蒸し寿司。
{"count_target":".js-result-ReviewImage-643338 .js-count","target":".js-like-button-ReviewImage-643338","content_type":"ReviewImage","content_id":643338,"voted_flag":false,"count":31,"user_status":"","blocked":false}
-
牡丹海老と西貝。
{"count_target":".js-result-ReviewImage-643355 .js-count","target":".js-like-button-ReviewImage-643355","content_type":"ReviewImage","content_id":643355,"voted_flag":false,"count":32,"user_status":"","blocked":false}
-
お造りが豪快にど~んと。
{"count_target":".js-result-ReviewImage-643356 .js-count","target":".js-like-button-ReviewImage-643356","content_type":"ReviewImage","content_id":643356,"voted_flag":false,"count":31,"user_status":"","blocked":false}
-
がぜ雲丹(アップ)。一片がデカクて身厚。
{"count_target":".js-result-ReviewImage-643375 .js-count","target":".js-like-button-ReviewImage-643375","content_type":"ReviewImage","content_id":643375,"voted_flag":false,"count":31,"user_status":"","blocked":false}
-
金次郎鰈(アップ)。
{"count_target":".js-result-ReviewImage-643376 .js-count","target":".js-like-button-ReviewImage-643376","content_type":"ReviewImage","content_id":643376,"voted_flag":false,"count":28,"user_status":"","blocked":false}
-
鯊のぬた(アップ)。
{"count_target":".js-result-ReviewImage-643377 .js-count","target":".js-like-button-ReviewImage-643377","content_type":"ReviewImage","content_id":643377,"voted_flag":false,"count":28,"user_status":"","blocked":false}
-
蒸し海老ともずく(アップ)。
{"count_target":".js-result-ReviewImage-643393 .js-count","target":".js-like-button-ReviewImage-643393","content_type":"ReviewImage","content_id":643393,"voted_flag":false,"count":30,"user_status":"","blocked":false}
-
金次郎鰈、鮪、がぜ海栗、鯊のぬた、海老ともずく。
{"count_target":".js-result-ReviewImage-643357 .js-count","target":".js-like-button-ReviewImage-643357","content_type":"ReviewImage","content_id":643357,"voted_flag":false,"count":33,"user_status":"","blocked":false}
-
取分けると、ひとり分がこのくらい。
{"count_target":".js-result-ReviewImage-643373 .js-count","target":".js-like-button-ReviewImage-643373","content_type":"ReviewImage","content_id":643373,"voted_flag":false,"count":29,"user_status":"","blocked":false}
-
この海胆。すごい身厚で口の中でトロケル…
{"count_target":".js-result-ReviewImage-643374 .js-count","target":".js-like-button-ReviewImage-643374","content_type":"ReviewImage","content_id":643374,"voted_flag":false,"count":27,"user_status":"","blocked":false}
-
海老ともずくのあとから鮎のうるか巻。
{"count_target":".js-result-ReviewImage-643394 .js-count","target":".js-like-button-ReviewImage-643394","content_type":"ReviewImage","content_id":643394,"voted_flag":false,"count":27,"user_status":"","blocked":false}
-
柳鰈焼きと創作揚物。
{"count_target":".js-result-ReviewImage-643395 .js-count","target":".js-like-button-ReviewImage-643395","content_type":"ReviewImage","content_id":643395,"voted_flag":false,"count":30,"user_status":"","blocked":false}
-
揚物は"ほや"を大葉と穴子で包み揚げたもの。
{"count_target":".js-result-ReviewImage-643396 .js-count","target":".js-like-button-ReviewImage-643396","content_type":"ReviewImage","content_id":643396,"voted_flag":false,"count":28,"user_status":"","blocked":false}
-
緑が美しく涼しげに…
{"count_target":".js-result-ReviewImage-643397 .js-count","target":".js-like-button-ReviewImage-643397","content_type":"ReviewImage","content_id":643397,"voted_flag":false,"count":30,"user_status":"","blocked":false}
-
香の物。
{"count_target":".js-result-ReviewImage-643511 .js-count","target":".js-like-button-ReviewImage-643511","content_type":"ReviewImage","content_id":643511,"voted_flag":false,"count":31,"user_status":"","blocked":false}
-
ほやの珍味。
{"count_target":".js-result-ReviewImage-643512 .js-count","target":".js-like-button-ReviewImage-643512","content_type":"ReviewImage","content_id":643512,"voted_flag":false,"count":29,"user_status":"","blocked":false}
-
雑炊は女将さんが御給仕してくれた
{"count_target":".js-result-ReviewImage-643529 .js-count","target":".js-like-button-ReviewImage-643529","content_type":"ReviewImage","content_id":643529,"voted_flag":false,"count":25,"user_status":"","blocked":false}
-
さて戴きますか…
{"count_target":".js-result-ReviewImage-643530 .js-count","target":".js-like-button-ReviewImage-643530","content_type":"ReviewImage","content_id":643530,"voted_flag":false,"count":27,"user_status":"","blocked":false}
-
水菓子。
{"count_target":".js-result-ReviewImage-643532 .js-count","target":".js-like-button-ReviewImage-643532","content_type":"ReviewImage","content_id":643532,"voted_flag":false,"count":28,"user_status":"","blocked":false}
-
抹茶を戴き御馳走さまでした。
{"count_target":".js-result-ReviewImage-643533 .js-count","target":".js-like-button-ReviewImage-643533","content_type":"ReviewImage","content_id":643533,"voted_flag":false,"count":26,"user_status":"","blocked":false}
-
optio A30で撮影。カマトロ炙りと酒蒸の鮑。
{"count_target":".js-result-ReviewImage-317386 .js-count","target":".js-like-button-ReviewImage-317386","content_type":"ReviewImage","content_id":317386,"voted_flag":false,"count":29,"user_status":"","blocked":false}
-
optio A30で撮影。煮牡蠣、味付け数の子。
{"count_target":".js-result-ReviewImage-317393 .js-count","target":".js-like-button-ReviewImage-317393","content_type":"ReviewImage","content_id":317393,"voted_flag":false,"count":28,"user_status":"","blocked":false}
-
optio A30で撮影。つと豆腐と粟饅頭の椀。
{"count_target":".js-result-ReviewImage-317395 .js-count","target":".js-like-button-ReviewImage-317395","content_type":"ReviewImage","content_id":317395,"voted_flag":false,"count":26,"user_status":"","blocked":false}
-
optio A30で撮影。炙り蛸と造り盛合せ。
{"count_target":".js-result-ReviewImage-317396 .js-count","target":".js-like-button-ReviewImage-317396","content_type":"ReviewImage","content_id":317396,"voted_flag":false,"count":33,"user_status":"","blocked":false}
-
optio A30で撮影。鯊のぬたと造り盛合せ。
{"count_target":".js-result-ReviewImage-317397 .js-count","target":".js-like-button-ReviewImage-317397","content_type":"ReviewImage","content_id":317397,"voted_flag":false,"count":26,"user_status":"","blocked":false}
-
optio A30で撮影。生牡蠣と造り盛合せ。
{"count_target":".js-result-ReviewImage-317400 .js-count","target":".js-like-button-ReviewImage-317400","content_type":"ReviewImage","content_id":317400,"voted_flag":false,"count":32,"user_status":"","blocked":false}
-
optio A30で撮影。造り。めじ鮪、石なぎ。
{"count_target":".js-result-ReviewImage-317404 .js-count","target":".js-like-button-ReviewImage-317404","content_type":"ReviewImage","content_id":317404,"voted_flag":false,"count":30,"user_status":"","blocked":false}
-
optio A30で撮影。石焼朴葉の料理。
{"count_target":".js-result-ReviewImage-317406 .js-count","target":".js-like-button-ReviewImage-317406","content_type":"ReviewImage","content_id":317406,"voted_flag":false,"count":29,"user_status":"","blocked":false}
-
optio A30で撮影。鯨肉の山椒醤油づけ。
{"count_target":".js-result-ReviewImage-317407 .js-count","target":".js-like-button-ReviewImage-317407","content_type":"ReviewImage","content_id":317407,"voted_flag":false,"count":28,"user_status":"","blocked":false}
-
optio A30で撮影。つと蒸のおこわ他。
{"count_target":".js-result-ReviewImage-317411 .js-count","target":".js-like-button-ReviewImage-317411","content_type":"ReviewImage","content_id":317411,"voted_flag":false,"count":27,"user_status":"","blocked":false}
-
optio A30で撮影。鯨肉の山椒醤油づけ。
{"count_target":".js-result-ReviewImage-317416 .js-count","target":".js-like-button-ReviewImage-317416","content_type":"ReviewImage","content_id":317416,"voted_flag":false,"count":27,"user_status":"","blocked":false}
-
optio A30で撮影。牡蠣と鯊、毛蟹揚げ物。
{"count_target":".js-result-ReviewImage-317431 .js-count","target":".js-like-button-ReviewImage-317431","content_type":"ReviewImage","content_id":317431,"voted_flag":false,"count":28,"user_status":"","blocked":false}
-
optio A30で撮影。毛蟹の甲羅揚げ。
{"count_target":".js-result-ReviewImage-317432 .js-count","target":".js-like-button-ReviewImage-317432","content_type":"ReviewImage","content_id":317432,"voted_flag":false,"count":25,"user_status":"","blocked":false}
-
optio A30で撮影。毛蟹の甲羅揚げの中身。
{"count_target":".js-result-ReviewImage-317433 .js-count","target":".js-like-button-ReviewImage-317433","content_type":"ReviewImage","content_id":317433,"voted_flag":false,"count":24,"user_status":"","blocked":false}
-
optio A30で撮影。焼穴子、吉次の煮物。
{"count_target":".js-result-ReviewImage-317437 .js-count","target":".js-like-button-ReviewImage-317437","content_type":"ReviewImage","content_id":317437,"voted_flag":false,"count":26,"user_status":"","blocked":false}
-
optio A30で撮影。香の物。
{"count_target":".js-result-ReviewImage-317438 .js-count","target":".js-like-button-ReviewImage-317438","content_type":"ReviewImage","content_id":317438,"voted_flag":false,"count":26,"user_status":"","blocked":false}
-
optio A30で撮影。鰻のしぐれ煮ごはん。
{"count_target":".js-result-ReviewImage-317444 .js-count","target":".js-like-button-ReviewImage-317444","content_type":"ReviewImage","content_id":317444,"voted_flag":false,"count":24,"user_status":"","blocked":false}
-
optio A30で撮影。麦香煎を固めた羊羹風。
{"count_target":".js-result-ReviewImage-317448 .js-count","target":".js-like-button-ReviewImage-317448","content_type":"ReviewImage","content_id":317448,"voted_flag":false,"count":26,"user_status":"","blocked":false}
-
optio A30で撮影。抹茶。
{"count_target":".js-result-ReviewImage-317450 .js-count","target":".js-like-button-ReviewImage-317450","content_type":"ReviewImage","content_id":317450,"voted_flag":false,"count":23,"user_status":"","blocked":false}
塩竈の高台に佇む赤本の宮城2017特別版にて⭐︎(ひとつぼし)に輝いた『千松しま』さん。今回は色川店主に無理を申し上げてのカウンター席にひとり陣取り『北大路魯山人』と室町三井家に伝わる『江戸時代の器と酒器』を使わせて戴き亭主 色川さんならではの『塩竈おもてなし料理』を堪能させて戴きました。全ての料理が美味しかったことは言うまでもありませんが懐石料理の華であり料理人の腕の見せどころでもある椀物。直前に削られた節で引かれた出汁は銘店『招福楼』系譜の実に素晴らしく清らかな吸い地。椀種には『アコウ(荒神目抜け)』と『粟餅』と菊花。口に含むとふっと鼻腔から抜ける削りたての節と羅臼昆布の上品な旨味は秀逸。向付は二段構えで前半は地物の『塩竈ひがしもの』と称されるメバチ鮪の赤身、中トロ、トロの三種味比べとアオリ烏賊、後半は通称『白川』とも呼ばれる幻級の『白甘鯛』の造りを漁師風の厚切りにて。舌にねっとりと絡みつく『白川』には卸たての山葵を載せ『岩塩』で味わいます。口に運ぶと凝縮された旨味で得も言われぬ口福感で満たされます。そして箸休めの酒肴『鱗煎餅』はやはり『招福楼』さん譲りの鱗を立てぬ若狭焼の焼き方でパリッパリに。『鯨』は自家製のベーコンにして実山椒とともに閖上の本玉の『赤貝』は肝まで味わい『牡蠣』は〆の食事の吸物や自家製の牡蠣豆腐にまでも使われ『秋刀魚』は凌ぎの飯蒸しと言ったように地の旬の食材と所縁の食材をフルに使いつつ食べ手の肩肘の力を自然に抜いてゆく酸いも甘いも知り尽くした色川亭主の料理に改めて魅せられた至福な夜でありました。