-
新子
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-
閖上の赤貝
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-
{"count_target":".js-result-ReviewImage-227230403 .js-count","target":".js-like-button-ReviewImage-227230403","content_type":"ReviewImage","content_id":227230403,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
かまとろ
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-
石垣鯛
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{"count_target":".js-result-ReviewImage-227230401 .js-count","target":".js-like-button-ReviewImage-227230401","content_type":"ReviewImage","content_id":227230401,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
ヒラマサ
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-
{"count_target":".js-result-ReviewImage-53855274 .js-count","target":".js-like-button-ReviewImage-53855274","content_type":"ReviewImage","content_id":53855274,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
幻の鰹「ホシガツオ」
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-
天然うなぎ
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-
天然うなぎ
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-
甘鯛の兜焼き
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-
津居山産セイコ蟹（雲丹のせ炙り）香箱蟹のミニコース
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-
せいこがに
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-
甘鯛の松笠揚げ
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-
甘鯛の松笠揚げ
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{"count_target":".js-result-ReviewImage-50338451 .js-count","target":".js-like-button-ReviewImage-50338451","content_type":"ReviewImage","content_id":50338451,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
バッテラ
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-
{"count_target":".js-result-ReviewImage-53855262 .js-count","target":".js-like-button-ReviewImage-53855262","content_type":"ReviewImage","content_id":53855262,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-44104460 .js-count","target":".js-like-button-ReviewImage-44104460","content_type":"ReviewImage","content_id":44104460,"voted_flag":false,"count":4,"user_status":"","blocked":false}
-
太刀魚（焼き）
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{"count_target":".js-result-ReviewImage-50338439 .js-count","target":".js-like-button-ReviewImage-50338439","content_type":"ReviewImage","content_id":50338439,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-53855275 .js-count","target":".js-like-button-ReviewImage-53855275","content_type":"ReviewImage","content_id":53855275,"voted_flag":false,"count":2,"user_status":"","blocked":false}
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{"count_target":".js-result-ReviewImage-53855273 .js-count","target":".js-like-button-ReviewImage-53855273","content_type":"ReviewImage","content_id":53855273,"voted_flag":false,"count":1,"user_status":"","blocked":false}
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{"count_target":".js-result-ReviewImage-43816819 .js-count","target":".js-like-button-ReviewImage-43816819","content_type":"ReviewImage","content_id":43816819,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-53276002 .js-count","target":".js-like-button-ReviewImage-53276002","content_type":"ReviewImage","content_id":53276002,"voted_flag":false,"count":2,"user_status":"","blocked":false}
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{"count_target":".js-result-ReviewImage-53275996 .js-count","target":".js-like-button-ReviewImage-53275996","content_type":"ReviewImage","content_id":53275996,"voted_flag":false,"count":2,"user_status":"","blocked":false}
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{"count_target":".js-result-ReviewImage-53275988 .js-count","target":".js-like-button-ReviewImage-53275988","content_type":"ReviewImage","content_id":53275988,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-52367659 .js-count","target":".js-like-button-ReviewImage-52367659","content_type":"ReviewImage","content_id":52367659,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
鮎一夜干し
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-
毛蟹巻き
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{"count_target":".js-result-ReviewImage-52367640 .js-count","target":".js-like-button-ReviewImage-52367640","content_type":"ReviewImage","content_id":52367640,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
ヒラマサ
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-
甘鯛の松皮造り
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-
ミニうにいくら丼
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{"count_target":".js-result-ReviewImage-42605588 .js-count","target":".js-like-button-ReviewImage-42605588","content_type":"ReviewImage","content_id":42605588,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
本鮪かまとろ
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-
松茸にぎり
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-
松茸吸い物
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-
{"count_target":".js-result-ReviewImage-41817304 .js-count","target":".js-like-button-ReviewImage-41817304","content_type":"ReviewImage","content_id":41817304,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-41817303 .js-count","target":".js-like-button-ReviewImage-41817303","content_type":"ReviewImage","content_id":41817303,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
時鮭
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-
{"count_target":".js-result-ReviewImage-41097755 .js-count","target":".js-like-button-ReviewImage-41097755","content_type":"ReviewImage","content_id":41097755,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
新子
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-
新子
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-
{"count_target":".js-result-ReviewImage-41097754 .js-count","target":".js-like-button-ReviewImage-41097754","content_type":"ReviewImage","content_id":41097754,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-39817491 .js-count","target":".js-like-button-ReviewImage-39817491","content_type":"ReviewImage","content_id":39817491,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
鯛胡麻漬け
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-
ほっけ炙り
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-
黒鮑を煮凝りと肝を添えて
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{"count_target":".js-result-ReviewImage-39817458 .js-count","target":".js-like-button-ReviewImage-39817458","content_type":"ReviewImage","content_id":39817458,"voted_flag":false,"count":3,"user_status":"","blocked":false}
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{"count_target":".js-result-ReviewImage-39668493 .js-count","target":".js-like-button-ReviewImage-39668493","content_type":"ReviewImage","content_id":39668493,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
鯨
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-
鱸甘酢餡かけ（万願寺唐辛子）
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-
かわはぎなめろう貝焼き
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-
渡り蟹
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-
かわはぎ薄造り（ポン酢）
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-
香箱ガニ
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-
渡り蟹（内子とほぐし身）
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-
金太郎いわし
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-
活ぼたん海老
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-
虎ふぐ唐揚げ
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{"count_target":".js-result-ReviewImage-33802058 .js-count","target":".js-like-button-ReviewImage-33802058","content_type":"ReviewImage","content_id":33802058,"voted_flag":false,"count":3,"user_status":"","blocked":false}
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{"count_target":".js-result-ReviewImage-33410417 .js-count","target":".js-like-button-ReviewImage-33410417","content_type":"ReviewImage","content_id":33410417,"voted_flag":false,"count":3,"user_status":"","blocked":false}
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{"count_target":".js-result-ReviewImage-32173532 .js-count","target":".js-like-button-ReviewImage-32173532","content_type":"ReviewImage","content_id":32173532,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
かまとろ炙り
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-
松茸土瓶蒸し
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-
徳島産大和蜆
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丹波産しめじ、松茸、金時草、南瓜
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-
北海道産サメガレイ
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-
明石産鰯
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釣りキンキ
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{"count_target":".js-result-ReviewImage-39611592 .js-count","target":".js-like-button-ReviewImage-39611592","content_type":"ReviewImage","content_id":39611592,"voted_flag":false,"count":3,"user_status":"","blocked":false}
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{"count_target":".js-result-ReviewImage-27235200 .js-count","target":".js-like-button-ReviewImage-27235200","content_type":"ReviewImage","content_id":27235200,"voted_flag":false,"count":5,"user_status":"","blocked":false}
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{"count_target":".js-result-ReviewImage-9390209 .js-count","target":".js-like-button-ReviewImage-9390209","content_type":"ReviewImage","content_id":9390209,"voted_flag":false,"count":12,"user_status":"","blocked":false}
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{"count_target":".js-result-ReviewImage-9206405 .js-count","target":".js-like-button-ReviewImage-9206405","content_type":"ReviewImage","content_id":9206405,"voted_flag":false,"count":12,"user_status":"","blocked":false}
-
かます棒寿司
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{"count_target":".js-result-ReviewImage-9390199 .js-count","target":".js-like-button-ReviewImage-9390199","content_type":"ReviewImage","content_id":9390199,"voted_flag":false,"count":12,"user_status":"","blocked":false}
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金目
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-
鮭児の刺身
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{"count_target":".js-result-ReviewImage-9390200 .js-count","target":".js-like-button-ReviewImage-9390200","content_type":"ReviewImage","content_id":9390200,"voted_flag":false,"count":11,"user_status":"","blocked":false}
-
鮭児の炙り
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{"count_target":".js-result-ReviewImage-21270471 .js-count","target":".js-like-button-ReviewImage-21270471","content_type":"ReviewImage","content_id":21270471,"voted_flag":false,"count":7,"user_status":"","blocked":false}
-
炙りかまとろ
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-
{"count_target":".js-result-ReviewImage-21333951 .js-count","target":".js-like-button-ReviewImage-21333951","content_type":"ReviewImage","content_id":21333951,"voted_flag":false,"count":6,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-21270468 .js-count","target":".js-like-button-ReviewImage-21270468","content_type":"ReviewImage","content_id":21270468,"voted_flag":false,"count":5,"user_status":"","blocked":false}
-
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{"count_target":".js-result-ReviewImage-8459073 .js-count","target":".js-like-button-ReviewImage-8459073","content_type":"ReviewImage","content_id":8459073,"voted_flag":false,"count":9,"user_status":"","blocked":false}
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{"count_target":".js-result-ReviewImage-9206407 .js-count","target":".js-like-button-ReviewImage-9206407","content_type":"ReviewImage","content_id":9206407,"voted_flag":false,"count":9,"user_status":"","blocked":false}
-
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-
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-
小鯺
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-
本鮪（ヅケ）
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-
本鮪炙り
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うまづらはぎ肝和え
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氷見の寒ぶり
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本鮪（大間）
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玉子／炙りとろ
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鱒之介
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すっぽん鍋
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甘鯛焼き
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さわら塩焼き
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北寄
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車海老（大）
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かわはぎ肝和え
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本みる
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煮蛤
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秋刀魚（炙り）
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-
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-
アオリイカ（細工包丁）
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-
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かわはぎ肝和え
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白子 赤貝
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小鯺
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本鮪（子鮪）
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鯛（明石産）
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-
本みる
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春子（黄鯛）
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-
京都千枚漬にぎり
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-
のれそれ（軍艦）
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蛸（明石産）６４℃で湯通し
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-
鰤（石川産）
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穴子
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〆鯖（柚子胡椒）
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-
車海老（才巻）
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-
香川のホワイトアスパラ
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-
黄韮のにぎり
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-
サクラマス
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-
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-
鮃えんがわ
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-
ひもきゅう
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-
閖上の赤貝
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-
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-
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-
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-
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-
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-
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-
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-
天然サクラマス
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-
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-
石垣鯛
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-
とり貝
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-
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-
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-
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-
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-
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-
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-
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-
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-
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-
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-
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-
{"count_target":".js-result-ReviewImage-220893220 .js-count","target":".js-like-button-ReviewImage-220893220","content_type":"ReviewImage","content_id":220893220,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
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-
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-
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-
香箱がに
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-
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-
蒸し海老（車海老）
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-
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-
あん肝
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-
鰯
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-
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-
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-
鰯（北海道産）
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-
大間本鮪
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-
カワハギ肝和え
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-
カンパチ
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-
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-
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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
【2014年2月2日】
ブログとは違いますからね。
レビューを３回以上重ねるのは意に反しますが、店への挨拶がわりに書いておきます。
再訪というのか、今年既に４回目の訪問。（汗）
通算で２００回以上利用しているであろう自分が怖い。
障泥烏賊（アオリイカ）の細工包丁。
ブランド物の明石の蛸。
６４℃で湯通しすることで絶妙の食感になる。
寿司種とシャリとの一体感と融合を感じさせる見事な技術。
唯々感嘆です。
今年もお世話になります。
【追加】
私も魚紋ファンの一人として、フォローさせていただきます。（笑）
何度も同じことを書き込むようで本当に申し訳ありません。
「魚紋」は昼と夜では、まるっきり営業スタイルが異なる寿司店。
そのため、昼と夜とでは寿司ダネの味も質も全く異なります。
これについては、部外者が決して口出しできない店の経営方針があるのだとおもいます。
「昼に安価な寿司ランチを提供をする」＝「夜も良心的な値段で本格的な寿司が提供できる」
日常的に昼に回らない寿司を摘まむ人が果たして郡山にどのぐらいいるでしょうか？
寿司はどうしても‘高い’というイメージがあります。
その壁を払拭する、一つの経営手段だとは思いませんか？
「できるだけ多くの人に美味しい寿司を味わってもらいたい」
そんな店主の強い信念を感じますし、素晴らしいことだとおもいます。
店主はスキンヘッドの爺ではありません。（笑）
ちなみに‘社長’と呼ばれていますが、夜にしかツケ場に立ちません。
しかも社長は常にカウンターのセンター。
一人帽子を被っていない方がそうです。
社長に握ってもらえた人は、たまたま運が良かったか、よほどの常連なのか、どちらかでしょう。
格式にこだわるような方ではないので、先客がいないときに頼めば、快く握ってくれると思います。
社長は仕事熱心で向上心のある方です。
そして常に食の研究を怠らない人。
これは鮨を握る３人の職人さん達も同じ姿勢だとおもいます。
魚紋には‘焼き’専任の職人さんもいます。
機会があれば是非彼らと‘食’について話してみてください。
プロだからといえばそれまでですが、みなさん博識で美味いものは何かをちゃんと知っています。
魚紋は深夜２：００までの営業です。
閉店後の後片付け・仕込み云々については詳しく知りませんが、社長は毎日寝ないでそのまま「仕入れ」に直行しているとおもいます。
自分の目で責任を持って寿司ダネになる素材を見極めているのだとおもいます。
だから、夜にしか‘ツケ場’に立てないのです。
勿論、社長以外の職人さんたちも同じ遅番のシフト。
早番は１名だけです。
客側もただ食うだけじゃなく、そういった店側の事情（努力）に少しでも気づいてほしいものです。
これだけの美味しい寿司が食えなくなったら悲しいでしょ？
【０８年１２月再訪】
私は月２～３回はこちらを利用しています。
今年もあと僅か．．．
２００８年の締め括りにこちら魚紋さんの「握り」を摘まむことに。
「大間の本鮪」のヅケ．．．
「氷見の寒鰤」は刺身で戴きました。
「魚紋の寿司が食えなくなったら、人生お仕舞だ．．．」
そんな感想です。（笑）
来年もよろしくお願いします。
【０６年～】
『魚紋』の鮨は別格です。
個人的に和食が大好きなこともあり、また転勤が多い仕事柄。
東北の主要都市はもとより、太平洋側～日本海側のあらゆる寿司店を片っ端から食べ歩いた経験があります。
こちら「魚紋」さんの寿司だけは、私の味覚の記憶の中でも１番か２番か．．．
そのぐらいのレベルにあるとおもいます。
ひと手間加えた旬の魚のお造りや「握り」にはいつも驚かされます。
「カワハギの肝和え」
「なめろう」
「ブリハラ」
「氷見の寒鰤」
「大間の本鮪」
「鮭児の刺身」
「虎フグの白子」
「走りの新子」
etc.
私を「今死んでもいい！」と思わせた逸品は数知れません。（笑）
そして何度訪問しても、同じ創作料理は供されない。
常連客を決して飽きさせない配慮もこの店の魅力の１つだとおもいます。
基本は江戸前の仕事です。
殆どの握りは、「煮切り」と「塩」で摘むようになります。
芸術的とも言える技の数々．．．
寿司ダネによって７種類の握り方を使い分けています。
同じタネでも握り方が違えば味も微妙に変わるのです。
「押し寿司」や「棒寿司」など。
時には関西風の仕事も見せてくれます。
また職人さんの客に対する心遣いは、ある意味感動に値します。
寿司ダネによっては、女性でも食べ易いように包丁を入れてあげたり。
一見の客に対しても常連と同じように接してくれます。
1人でカウンターに座っても、決して退屈することはないでしょう。
常に客の様子を把握していて、そしてよく気づいてくれます。
頻繁に同僚との飲み会、取引先との接待に利用させてもらってます。
県内の寿司好きの方は是非一度、魚紋の寿司を味わってみてください。
‘粋’さえ感じる、洗練された魚紋の江戸前寿司にきっと感動するはずです。
郡山という内陸の土地で、これだけの鮨が摘まめるということはとても幸せな事です。
※夜のカウンターをお勧めします。
私はいつも２～３人で訪問します。
摘みをお任せで注文して、焼酎を飲みながら、〆の握りもお任せというパターン。
勘定は一人9,000～12,000円くらいで納まってます。
その日のタネにもよりますが、吃驚するくらい格安のときもあります。
ちなみにランチの寿司は、価格設定からも分かるように評価の対象外になるとおもいます。
昼の顔と夜の顔が全く違うのです。
腕利きの職人は夜にツケ場に立つようなシフトになっているからです。
おそらく昼間はアルバイトがほとんどで、本当の職人は１名くらいでしょうか？