-
せこがに
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-
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-
子持ちわかさぎ南蛮漬け
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-
グレ白子
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-
あげまき貝
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-
いわし梅煮
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-
のびる
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-
じんばそう
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-
かわはぎ肝和え
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-
坂越の牡蠣
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-
くえ（子）
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-
うなぎ肝
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-
びんなが（子）
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-
芝海老
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-
かんぱち腹（塩）
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-
こはだ
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-
さんま寿司
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-
のどぐろ塩焼き
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-
生本まぐろ
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-
{"count_target":".js-result-ReviewImage-35248716 .js-count","target":".js-like-button-ReviewImage-35248716","content_type":"ReviewImage","content_id":35248716,"voted_flag":false,"count":9,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-35248715 .js-count","target":".js-like-button-ReviewImage-35248715","content_type":"ReviewImage","content_id":35248715,"voted_flag":false,"count":10,"user_status":"","blocked":false}
-
生本まぐろ血合（焼き）
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-
あこう
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-
うなぎ
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-
きす
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-
カワハギ肝のせ
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-
ぶり＆芽ネギ
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-
いわし
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-
桜マス
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-
桜マス押し寿司
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-
ふぐ白子
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-
とびうお
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-
もちカツオ
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-
いなり
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-
生しらす
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-
昆布〆鯛
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-
キンメ
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-
手釣りアジ
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-
せこがに
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-
{"count_target":".js-result-ReviewImage-23395053 .js-count","target":".js-like-button-ReviewImage-23395053","content_type":"ReviewImage","content_id":23395053,"voted_flag":false,"count":9,"user_status":"","blocked":false}
-
甲羅酒
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-
{"count_target":".js-result-ReviewImage-23395054 .js-count","target":".js-like-button-ReviewImage-23395054","content_type":"ReviewImage","content_id":23395054,"voted_flag":false,"count":9,"user_status":"","blocked":false}
-
カワハギ肝のせ
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-
筋子
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-
寒ぶり
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-
しまあじ
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-
本シシャモ
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-
クエ
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-
うちわエビ（１）
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-
うちわエビ（２）
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-
うちわエビ（３）
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-
うおぜ
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-
トキシラズ
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-
はも（煮きり）
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-
はも（ウニ乗せ炙り）
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-
手釣りイカ・ジェノベーゼ
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-
落ちアユ
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-
がしら
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-
キンメ骨蒸し
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-
めっき鯵
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-
河豚
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-
炙り河豚
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-
河豚白子
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-
カワハギ肝のせ
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-
オコゼ肝のせ
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-
煮はまぐり
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-
のれそれ
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-
アマダイ （ぐじ）
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-
金目
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-
寒グレ
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-
白魚
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-
ネギ大トロ巻き（爆）
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-
ほうぼう
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-
てっちり
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-
すっぽん
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-
のどぐろ
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-
あこう
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-
沖がしら
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-
さざえ
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-
赤鰈煮付け
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-
カワハギ煮付け
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-
やがら（１）
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-
やがら（２）
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-
さより
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-
せこがに（１）
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-
せこがに（２）
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-
おこぜ煮付け
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-
かわはぎ（１）
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-
かわはぎ（２）
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-
ぼたん海老（１）
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-
ぼたん海老（２）
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-
ぼたん海老（３）
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-
ぼたん海老（４）
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-
うなたま
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-
ひっさげ兜焼き
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-
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カンパチ（腹）、シメサバ、トロ軍艦、こはだ
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戻り鰹（腹）×２、中トロ、ふぐ
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ぐじ（アマダイ）酒蒸し
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キス・平目えんがわ（おまけ）
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生サバ
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-
のどぐろ煮付け
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-
のどぐろ握り
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-
キンメ煮付け
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-
生桜えび
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-
シオ
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-
スズキ
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-
ひっさげのトロ
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-
イサキ
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秋刀魚寿司
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ハタハタ押し寿司
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-
ひっさげ
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女将自家製らっきょ
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-
沖がしら
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-
氷見天然ぶりトロ
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-
メダイ西京焼き
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かんぱち、よこわトロ、さば、カワハギ肝
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-
揚げだし豆腐
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-
自家茹でセコガニ
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-
長崎（五島）真サバ
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-
たいらぎ貝（１）
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-
たいらぎ貝（２）
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-
だし巻き玉子
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-
ウナギの肝
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-
イカ（大将の釣果）
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-
自家製イカ塩辛
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-
生白子ポン酢
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-
茹白子ポン酢
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-
自家製このわた
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-
天然クエ酒蒸し
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-
あなご
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-
赤なまこ
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-
のれそれ
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-
巻き寿司（節分）
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-
平目エンガワ
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-
すっぽん汁
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-
すっぽん雑炊
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-
坂越（赤穂）の牡蠣フライ
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-
マグロの尾焼き
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-
天然ヒラメ骨煎餅
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-
あこう（キジハタ）
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-
かわはぎ肝のせ
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-
粕汁
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-
自家茹で毛ガニ
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-
岩魚（１）
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-
岩魚（２）
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-
鰹タタキ
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-
あかんぽ握り
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-
あかんぽ味噌汁
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-
マテ貝
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-
押し寿司（鯖・鯵）
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-
潮汁
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-
いわし
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-
ばい貝
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-
かんぱち
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-
ヨコワ芽ネギ
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-
タイ＆ハマチ（釣果）
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-
アジ南蛮漬け
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-
岩牡蠣甘みそ焼き
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-
熊本産馬刺し（未冷凍）
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-
銀鮭造り
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-
ヨコワたたき
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-
しじみ汁
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-
亀の手
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-
鱧押し寿司
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-
沖がしら
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-
カワハギ薄造り
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-
太刀魚
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-
キス天麩羅
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-
真アジ
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-
しまあじ
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-
クエゴ（クエの子）
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-
ハモの玉子
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-
さんま
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-
かつお（気仙沼産）
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-
剣先いか（自家釣り）
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-
このしろ
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
追加画像１８枚！
毎回毎回アップ出来ひんもんやさかい、一気の画像放出っす！
ま、これが２０１５年の集大成って感じ？
今年もよろしく！
-------------------------------
（2014.12）
追加画像１１枚！
いつも美味い魚を食わしてくれる常連店
たまにはアップしとかんと、大将や女将さんに怒られるんで！（失笑）
ま、これで当分はまた大きい顔できますわ！（それでなくてもデカい顔やのに～～って、ほっとけ！）
-------------------------------
（2013.12）
２０１４年 新年恒例常連店新画像アップ・・・１１枚
もうすぐ漁期が終わるセコガニ！
これを今の内に食っておかんとあきまへんでえ！！
-------------------------------
（2012.12）
新年ぐらいは画像アップもしとかんとあかよな？（苦笑）
ってことで、月初め恒例じゃなく、年初め恒例ってことで！（苦笑）
●てっちり
●すっぽん
●のどぐろ
●あこう
●沖がしら
●ほうぼう
今年も美味いもん一杯食わしてちょんまげ♪
-------------------------------
（2012.04）
新年度として画像更新
オヤジの大好きな・・・
●カワハギ煮付け
●赤鰈煮付け
-------------------------------
（2012.01）
謹賀新年
２０１２年の一発目はこちらで！
つか・・・レビューは一旦終わろうとしたんですが、まだ１００枚ｍａｘに達してなかったため、１００枚ぴったりにしときます
店主からも、新年の広報担当としてお願いします！・・・と念を押されたこともあって（苦笑）
しかし・・・
以上をもって、美よし野さんのレビューは終了かな（苦笑）
あとは、食べる度に日記でUP＆紹介していけたらなと思います
ここまでアップしたら、評価も最高クラスの「４．５」まで上げるしか無いっしょ！？（汗）
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もう画像のアップは止めようと思ったんですが、初期の画像を削除してまでアップです
１００枚ｍａｘというのは厳しいですな？
せっかく多くの方に御指示いただいた画像を削除してしまうことは心が痛い、痛い、痛いんですが・・・
やはり、もっと美味しそうなものに巡り合ってしまっては、それを紹介することが私の天命でありますゆえ（誰が決めてん！）
見よ、このデッカい「ボタン海老」を！
２５ｃｍ近くありそうなボタン海老を一本造りで、頭は焼いて・・・
海老の刺身って感じとちゃう！（汗）
まるで蟹の刺身に似た甘さ、食感はボタン海老じゃなく、限りなく活け車えびに近いプリプリ感！！
素晴らしい！！
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（画像）うなたま
画像は１００枚ｍａｘだったんですね？（苦笑）
今回のは９９枚目です・・・
台風が来てるっつうに、飲んだ帰りにまだ店の灯りがついてたんで暖簾をくぐって「ちょい小腹空いた！」と言ったら作ってくれました
うなきゅう（鰻+キュウリ）ならぬ、うなたま（鰻+たまご）です
考えたらこの取り合わせって有ったような無かったような・・・でも、おいちかった！
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（画像）気仙沼産かつお、剣先いか（自家釣り）、このしろ
剣先イカは、大将の息子夫婦が週末に日本海で釣ってきたものです
小ぶりやけど、これぐらいのイカはほんまは一番美味いと思う！（きっぱり）
このしろ・・・関東の寿司屋では定番の「こはだ」のちょい大きくなったものを言う！
軽く酢で〆て御相伴に預かりました！
そして、この気仙沼産のカツオが絶品でした・・・東北太平洋沖地震の被災者の皆様の、一日でも早い復興をお祈り申し上げます！
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（画像）釜揚げシラス、鱧の玉子、さんま
さんまが最高に美味かった！！
まだちょっと時期的に早いかなと思いきや、いやいやどうして！
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（画像）しまあじ、くえご
高級魚クエのちっこいのをクエゴと呼ぶらしい
味はクエとは程遠く、あの独特の甘味はなく味気ないもんですな？
しかし、その皮をボイルしてもらって食ったら・・・まさしく、クエだねえ！！
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（画像）鱧押し寿司、沖がしら、カワハギ薄造り、太刀魚、真アジ
関西の夏はやっぱり鱧！ そして俺は湯引きより押し寿司が好き！
沖がしらを敢えて握りで所望！ 寿司で食うのは珍しいでしょうな？
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（画像）銀鮭造り、マゴロ山かけ、生ひじき、ヨコワたたき、しじみ汁
銀鮭とは、はっきり言って参ったな！
サーモンと称される脂の乗った鮭が巷に溢れる中、敢えて「銀鮭」を仕入れるたあ、さすが大将！
美味かったぜよ！！
マグロの山かけは、赤身と中トロをサイコロ状にし、山芋も摺らずに同じくサイコロ状にして食感を楽しませようとするところは憎いね！？
ひじきも、敢えて「生ひじき」？
カツオじゃなく、ﾖｺﾜでタタキにするっつうのはええ！ カツオのような臭みが一切無くて素晴らしい
そして最後に「しじみ汁」・・・肝臓が弱ってる酒飲みオヤジには、ほんまに有り難い汁物である
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（画像）岩牡蠣甘みそ焼き、熊本産馬刺し
大きな岩牡蠣があったんやけど、まったく無視してたら焼き場で大将がコソコソ・・・
オーダーしなくても勝手に目の前に出てきた岩牡蠣の甘味噌焼きを大きな口を開けてなんとか一口で！（汗）
う、う、美味っ！
そして熊本から送られてきたその場に遭遇！ なんという幸運！！
馬刺しは生に限る・・・これを冷凍保存してしまうと味はガクッと落ちるんですよ、ええ、信じられないほどね？（汗）
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（画像）ばい貝、かんぱち、ヨコワ芽ネギのせ、鯛＆ハマチ（釣果）、アジ南蛮漬け
釣ってきた鯛とハマチを戴きました！
きっちり処理して、一番美味しくなった翌日に御呼びが！・・・さすがです！（笑）
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（画像）潮汁、すっぽん汁、イワシ
飲んで千鳥足で帰宅途中、まだ店の灯りが消えてなかったら暖簾をくぐってしまいます
そして飲むでもなく、食べるでもなく・・・そんな酔っ払いのオヤジに優しく一杯の汁物が・・・ある日は「潮汁」、そしてある日は「すっぽん汁」
ありがとう
イワシは大羽じゃなく小羽だったんで（苦笑） １貫につき２匹づつ計４匹分をいただきました
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(画像)あかんぽ、マテ貝、さわら西京焼き、押し寿司（鯖・鯵）
あかんぽ・・・
非常に珍しい魚でありますな？
その魚を握りと、そしてアラを味噌汁にしていただきました
魚好きにしてみれば、こういうものを提示されると、やっぱり弱いなあ
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（画像）白魚・毛ガニ・岩魚・鰹タタキ
ありがたいねえ
軍艦にしてくれる？という俺の要望に、「軍艦にしたら海苔の味が勝ってしまうから！」ってことで、この握りに！
美味い！！
毛ガニは半分だけ（苦笑）
さすがに一匹はちょっとお腹も、そして懐も（汗）
せやけどやっぱり自家茹でやから変に水っぽくなくてヨイ！
釣ったばかりの岩魚を御相伴！！
刺身で食えることの有り難さを理解して欲しい！！
鰹のタタキも当然オーダーしてからの火入れ作業
にんにくたっぷり！ 芽ネギたっぷり！ ネギと茗荷をテンコ盛りしてくれただけで不味かろうはずがない！！
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（画像）かわはぎ肝のせ・粕汁
ｱﾝ肝よりはカワハギやな
こうやってカワハギの握りに肝を乗っけて食うのが一番好き・・・そして美味い！
そして粕汁大好きのオヤジです
粕の良し悪しで決まってしまう粕汁・・・もうシーズンも最終ですかねえ
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（画像）ネギトロ巻き・天然ヒラメ骨煎餅
ネギトロはやっぱりこうでなくっちゃね！
マグロとネギを叩いてつぶしてまうんじゃなく、トロの塊を入れてもらわんと美味くないです（苦笑）
そして骨煎餅・・・魚の店に行って、骨煎餅を食うのが個人的には一番の楽しみなんです
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（画像）坂越の牡蠣フライ・マグロの尾焼き
広島でもなく、北海道の厚岸でもなく、赤穂の坂越（さごし）の牡蠣を仕入れたあたり・・・さすがです（汗）
過去、某料理人に勧められたのがこの赤穂産でした
マイナーですが、殻びっしりに詰まった大きさの身、プリプリ感、ミルキーさは、牡蠣嫌いの俺ですら美味しいと感じたもので！
マグロの尾はしっかり２～３日、さらして臭みを取って焼いてくれたので、ほんまにカマより美味かった
どこでも刺身でも食えそうな真っ赤な尾を焼いてくれますが、あれははっきりいって臭い！（汗）
やっぱり下ごしらえは大事やと実感しましたね
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（画像）焼き牡蠣・すっぽん雑炊
なぜに料理屋には何度も足を運ばないといけないのか？
数えるぐらいしか訪問してない店では、俺の食の好き嫌いを把握までしてくれないからである！
店に対して「お勧め」を尋ねたところで、客の好き嫌いが理解できてなければ「お勧め」にはならない（汗）
俺は潮臭いものが嫌いなので、魚介料理に行ってもまず牡蠣とウニは食わない
そしてプロの料理人は、俺の嫌いなものを「美味しい！」と言わせたいのである
そこで生牡蠣でも酢牡蠣でもなく、逆に言えば牡蠣フライや牡蠣バター炒めのような牡蠣の風味自体が損なわれる料理でもない・・・「焼き」という料理方法で挑んできたものと思われる（苦笑）
「美味い！」とまでは言わなかったが、「食えるな」とだけ恥じらいながら告げた（汗）
そして・・・スッポン雑炊
天然のスッポンのスープを俺のために残してくれてたらしく、わざわざそれで雑炊を
もうそれだけで感謝である！
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（画像）赤なまこ・のれそれ・巻き寿司・・・
のれそれを自家製三杯酢で食わしてもらったけど、ちょっとカルチャーショックやったね！？
のれそれは大概、刺身醤油で食うのが一般的やと思ってただけに、ほんまに美味かった
つか・・・ここの自家製三杯酢はマジ美味い！（汗）
そして節分やったんやね？ 巻き寿司のシャリと具のバランスの良さはやっぱりプロの味でした
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（画像）穴子一本握り・・・
穴子がちょい小ぶりやったんで、やっぱしメニューになくても、穴子一本握りを作ってくれるよう所望す！（笑）
値段は敢えて聞きません・・・いえ、値段を言われても聞く耳持ちません！（きっぱり）
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（画像）氷見ぶり・クエ・・・
今、氷見の寒ぶりが豊漁と聞きつけ、仕入れられたら連絡くれるよう頼んでおいたら、さっそくメールが（苦笑）
当然、寒ぶりのトロを握りでいただいた後、一枚薄切りを所望し、切り分けてくれたものをこのままパクリ！
本来なら捨てる部位であるハラスソを焼いてもらう！！ もしかしたらこの部位がダントツの絶品かもしれん！
あとは天然のクエ・・・
焼くか刺身かと尋ねられたが、その選択肢はおかしい！（笑）
天然だからこそ、刺身か焼きで食うなら１０ｋｇ以上は欲しい！ でないとクエ本来の甘味を味わえない
養殖であれば１０ｋｇ未満でも脂は乗ってるやろから刺身でもＯＫやろけど・・・今回のは天然の４ｋｇ？？
であれば迷わずメニューになくても「酒蒸し」やな？
「邪魔臭さ！」って店主にイヤな顔をされても、最も美味い食い方は個人としてポリシーを持つべき！（苦笑）
店が最も美味しい食べ方で必ず出してくれるなんて、まさかそんなことを信じてる人がいるのであれば、それは店からすれば滑稽以上の鴨ネギやな？（苦笑）
そう・・・たいていの店はその素材の一番美味しい食べ方を模索するのではなく、できるだけ、可能な限り、手間暇をかけずにそれ相応の料理で誤魔化し、美味しく見せる工夫をし、素材の希少価値をアピールして価格をもっともらしく客に納得させて料金を取りたいのが本音！（爆）
愚かな客はそれで満足してもくれようが、それではあかんのよな？
ま、そのあたりのこともすべて弁えてくれてるから美よし野という店は好き！（苦笑）
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（画像）ウナギの肝・イカ・このわた
いつ行っても必ずええ品物があるとは限らない・・・仕入れ次第、漁次第やしな
そやからやっぱり自信のある品物を仕入れたときに連絡をしてくれるから常連というのは有り難い！
それに量がないからお品書きに書けなくて、コソッと隠してるとっておきな品物があったりな？（汗）
やっぱりどんな店であっても常連にならんとあかんな？（苦笑）
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（画像）たいらぎ貝・・・
俺の足の裏を一回り大きくしたぐらいの大きさでしたが、美味かったですな！
貝柱よりヒモのほうが俺的には好きかも（汗）
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（画像）五島列島の真さば・・・
今、巷に溢れてるんはゴマサバばかりで、なかなか真サバに巡り合うことはできんな（泣）
久しぶりに見た真サバは、４０ｃｍ超えの一品！
その刺身の味は、ここ５年間では最高のものでありました！
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（画像）セコガニ・・・
やっぱり生きたまま仕入れ、自家製ボイルしたほうが美味いに決まっとる！
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（画像）沖がしら・・・
がしらはテトラあたりで根付くもんやと思ってたが・・・
沖がしらは身がしっかりした歯ごたえで、がしらって本来こういうもんなんやあ～～と、ちと驚く（汗）
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ま、週１は行ってるから特に書く事もないか
つか・・・
あんまり褒めすぎたら店主が調子に乗りよるし（爆）
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ええ歳こいた大人になると、寿司屋の１軒や２軒は馴染みになっておきたいものである
しかし、廻ってない寿司屋というのは、いくら取られるか怖い！
当然の不安であろう
まず寿司屋というものは、繁華街の寿司屋を選ぶのは愚か以上の馬鹿である（苦笑）
増してや女性同伴で行けば、格好つけたがる男は鴨ネギである（爆）
高い寿司屋で満足感を得て喜ぶ向きもあろうが、それだけ金を払ったところで、誰も尊敬すらしない（失笑）
喜ぶのは店側だけという現実に、あとで気付いても遅い
常連の寿司屋を作りたければ簡単
まずは地元に密着した寿司店を選ぶことと、その中でも創業が長い店を選ぶと間違いない
ぼったくり店、悪いネタを出す店・・・そんなものが長い間、地域に密着して営業できないことと、変な噂がちょっとでも立てば、地元では営業していけないわけである
よって、まずそんな寿司屋をピックアップしたら、次にとりあえず店に入ってみる
そして何も単品でオーダーする必要はなく、「にぎり一人前！」と言えば良い
にぎり一人前の値段と内容・・・それこそＣＰを見極め、待ってる間に店主や板前がアナタにどのように接してくるかを見れば良いのだ
愛想の悪い店員なら二度と行かなければ良いし、待ってる間の時間を気遣っていろいろ喋ってくるような店であれば、常連になる価値はある！
ま、いろいろ長々と書いてしまったが・・・
俺が３歳の頃に創業し、ずっと４０数年間も地元に親しまれてきたこの店のことは、俺のような新参者がクチコミで知った被って偉そうに書くのはオコガマシイわけである（汗）
まずこの店の暖簾をくぐり、４５年の歴史を感じ、地元に親しまれている大将と女将に一度接してもらいたい
そうすれば、きっと何も語らずとも、美よし野の魅力は肌で感じてもらえると思う
すまん！ ちょっと褒め過ぎた（爆死）