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鱧の湯引き 自家製おろしポン酢
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平目 縁側
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平目 昆布締め
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蒸し鮑
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真名鰹
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本鮪 漬け
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鮑の湯引き 肝ソース
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岡山産 天然鰻
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本鮪 中トロ
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甲烏賊
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本鮪 漬け
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赤雲丹
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甲烏賊 足 柚子おろし
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小鯛
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北寄貝
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新いくら
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車海老 レアボイル
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本鮪 大トロ
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小鰭
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手巻きは 手渡しで
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馬糞雲丹の手巻き
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鱚
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穴子
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玉子
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ネギトロ
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酒一筋 純米吟醸 銀麗
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大正の鶴 RISING 60 特別純米
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大典白菊 純米大吟醸 雄町
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多賀治 純米雄町 無濾過生原酒
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酒一筋 赤磐雄町 純米大吟醸
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岡山県 岡山市にある 魚正 山本淳 さんに 行ってきました
2022年1月に 開店した 魚正 山本淳 さん は
2019年に閉店した 実家の鮨店 魚正 さん を
次男の山本 淳氏が3代目として引き継ぎ
再オープンした鮨店です
料亭のようなエントランスを抜け
店内に入るとL字の白木のカウンターと
テーブル席があります
夜は 18時一斉スタートと聞いていたのですが
玄関前にいるお客様は 連れをお待ちなのか
誰も入店しない・・・?w
私は “さっさと” 入って 山本さんに ご挨拶~
つけ場での 鱧の骨切りを眺めながら
早くも 赤星で乾杯していましたw
夜のおまかせ(15000円)
鱧の湯引き 自家製おろしポン酢
平目 縁側
平目 昆布締め
蒸し鮑
真名鰹
本鮪 漬け
鮑の湯引き 肝ソース
岡山産 天然鰻
本鮪 中トロ
甲烏賊
本鮪 漬け
赤雲丹
甲烏賊 足 柚子おろし
小鯛
北寄貝
新いくら
車海老 レアボイル
本鮪 大トロ
小鰭
馬糞雲丹の手巻き
鱚
穴子
玉子
ネギトロ
サッポロ ラガービール 瓶
酒一筋 純米吟醸 銀麗
大正の鶴 RISING 60 特別純米
大典白菊 純米大吟醸 雄町
多賀治 純米雄町 無濾過生原酒
酒一筋 赤磐雄町 純米大吟醸
いや~ 美味しいお鮨と岡山のお酒 堪能しました~
料理・お鮨とも 極力 瀬戸内の魚を使用し
岡山産の素材の良さを 表現しています
鱧の自家製おろしポン酢から
ライトな平目の昆布締めや
鮑の湯引き 肝ソース
岡山産の天然鰻など
どの料理も日本酒が進みすぎる~
お鮨は 丁寧に仕事を施されたネタと
短時間で 補充・管理 される酢飯が
一体となり 素晴らしいですね~
特に酢飯は 瀬戸内海の幸に合わせ
酢加減は 控えめですけど
米の旨味が しっかりと感じられる
美味しい ご飯だと思いました
唯一 気になったのが
ご主人のオーバーワーク…
この日は カウンター10席
テーブル4席とも満席で
前半は 追われる場面も…
8~10名の定員での営業が
ご主人の技術も含め
お店が更に輝くと思いました
しかし 岡山を再訪する機会があれば
また 訪れたい 鮨の名店であることは
間違えありません
ごちそうさまでした