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銀杏
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真鯛
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帆立の毛蟹餡かけ
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鰆
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蛸の柔らか煮
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鱈の白子炙り
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〆鯖
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岡山産天然鰻
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赤貝ひも胡瓜
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本鮪中トロ
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ハリイカ
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本鮪赤身漬け
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北寄貝炙り
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小鯛昆布締め
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赤貝
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新イクラ
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本鮪トロ
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小肌
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車海老
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バフン雲丹
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穴子の一匹巻き
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玉子
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ネギトロ巻き
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栗の渋川煮
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ミシュランガイド岡山2021で一つ星を取った山もとが閉店し、2022年1月に魚正 山本淳としてスタートしたとのこと。食べログの点数が低い(2022年11月時点で3.16)のはそのせいで、今後うなぎ登りに上がるはず。
予約時に「18時一斉スタートです」と言われて、競馬みたいだな、と思ったのですが、まずはゲートに入らねばならぬと10分前に訪問したところ、開いてませんでした^^; (開くのは3分前だそうです)
この時点でおのぼりさん確定でしたが、地元の常連方が続々と集まり、飲み物を頼んで、18時10分ころにスタート。
まずはアテから
銀杏
真鯛
帆立の毛蟹餡かけ
鰆
蛸の柔らか煮
鱈白子の炙り
締め鯖
岡山産天然鰻
赤貝ひも胡瓜
ここから握り
中トロ
ハリイカ(コウイカ)
赤身漬け
北寄貝炙り
小鯛昆布締め
赤貝
新イクラ
トロ
小肌
車海老
バフン雲丹
穴子
玉子焼きと手渡しのネギトロ巻きでひと通り。
最後にお茶と栗の渋皮煮。
大将は口数少なく、出す時にネタの名前のみ口にされ、産地の説明があったのは岡山産天然鰻のみ。さりとて威圧的でもなく、流れるような所作で作られています。客もみんな特に質問したりせず、和やかに食事を楽しんでおりました。常連的には聞かずとも分かるのかな?それとも聞くのは野暮なのか?ネタは幾つかを除いて日本海側を含めた中国地方で獲れるものばかりで、推して知るべしと言ったところか。あと、シャリを頻繁に替えておられたのが印象的でした。さすが一流店。
特筆すべきは穴子で、焼き穴子一匹でシャリを巻くという…常連さんは一匹巻きと呼んでおられましたが、これにはとても感動しました。熱々ですが、ずしりと重量感があるので、これだけは手で食べた方がおすすめ。箸で割りたくないものです。
お任せひと通りで15000円(税別)。ビールはキリン岡山工場謹製のラガー中瓶700円。日本酒は、赤磐の利守酒造の酒一筋純米吟醸が1合1000円。あまり辛すぎず柔らかい口当たりで寿司に良く合いました。
なお、支払いにクレジットカードを使えないので注意が必要です。
20時ちょい前にひと通り終了。追加は頼まず、東京行き最終の新幹線で帰りました。