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金目の煮付け
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水なす
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煮付け
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八尾ごぼうのきんぴら
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鯛めし
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寒に筍
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(2014.5) 焼き鱧とキュウリの酢の物
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(2014.5) 三田(サンダ)のジュンサイなど
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(2014.5) カツオ
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(2014.5) 造り
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(2014.5) 鮎
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(2014.5) 北海道のアスパラをバター焼きで
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(2014.5) 恒例・鯛めし
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(2015,1)造り 大トロが美味しい
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(2015.1)焼きしらこ
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(2015.1)煮付け
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(2015.1)いつもの鯛めし
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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
ミナミで仲良くなった姐さんの紹介。
やはり地元の人が通う店は地元の人に聞くのが一番。
こちらの店も、食べログの情報だけでは伺うことの無かった穴場。
しかも、地元の人でも予約が取れにくいようで姐さんに感謝です。
（東京からエシレの発酵バター・クロワッサンを土産に用意しておいて良かった）
造りは、その日の素材によりますが、珍しいところで穴子の刺身があったので、
こちらを注文、加えてカツオをタタキにしてもらいました。
姐さんと二人だったので、気を遣ってニンニク無しの心遣いも嬉しい。
煮魚は金目をいただき、大阪ならではの料理。
泉州の水茄子も今が旬。焼き貝柱の入ったポテトサラダも肴として。
欲を言えばポテトサラダの上にオニオンフライを砕いたものを乗せると肴として、もっと合うかも。
締めは、鯛飯。 これにアサリの味噌汁。 最高です。
酒の種類も、八海山、東方美人など名酒が揃い、本当に穴場の店を教えてもらいました。