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しばらくぶりの蛎殻町すぎたさん。
楽しみすぎてこの日の明け方は夢に出ました笑
いらっしゃいまし、相変わらずの独特の言葉で目の前に立ってしっかり目を見てご挨拶してくださる大将の人柄に、お店に入って1分でハートを掴まれます。
私も接客業ですし、いろんなお店に伺わせて頂きますが、こうやってしっかり目を見て誤魔化しのない丁度良い具合の真顔でご挨拶が出来るって、積み重ねてきたものや提供するものへの自信や誠実さに裏付けられているんだろうなと感じます。
それでいて謙虚で、どのお客にも誠実に対応されていて、これはどこ産?とか、この味付けは何?とかの問いにも一々これはアサツキとスダチを叩いたものです。とか、今日のは千葉産ですとか、米はどこどこの…とか、丁寧にお答えになっていて、このオープンで丁寧な姿勢もまたお客の胃袋のみならずハートまで満たしてるんだろうなぁと感じました。
こんなに丁寧な仕事と接客を5時半から11時過ぎまで、その前後にまた仕込みや片付けなどもして、本当にスーパーマン。
今日の一品目はそら豆、三陸産のマコガレイと三重産のトリ貝のお刺身、次いでシメサバ(海苔巻き)、佐島のたこの柔らか煮、よくやわらか煮ってあるけど、ここまで柔らかなタコは初めてでした。
それから海鼠腸の茶碗蒸し、あん肝、ホタルイカの味噌漬け、サクラマスの焼き物、まだ食べたい欲張りな私のために追加で、硬くなる手前の柔らかいバチコ、ホタテの磯辺焼き。
そして漸く待望の握りは、まずは小肌。
早速胸キュンの美味しさ、次いでアジ、真鯛、鰆の藁焼き、春子、赤身の漬け、子持ちイカ、中トロ、ウニ、エビ、金目鯛、穴子、卵。
まな板の上に藁焼きされた身が乗った時は、あれカツオ?でも身が白いね…なんて言っていたら、まさかの鰆、鮪の赤身もうすーくスライスされて、どうなるのかな?と思っていたら漬けになって折りたたまれて出てきました。
子持ちイカは60度くらいの低温でゆっくり茹でているそうで、ねっとりして甘く、目隠しをされたらイカだと解らないような口当たりと甘みでした。
ウニも、どうしてこの形状が保てるの?というほどのウニw
全てのお魚の旨味が濃く、シャリの酸味も相乗効果でハーモニーになって、そう、寿司ってこーゆーんだよねー❤️❤️❤️と寿司が超絶美味しい食べ物だということを再確認。
カモメのジョナサンではないけれど、高みは目指さないと到達できない、ということも再確認。
常に勉強して、研究して、試行錯誤して、毎回確認して、謙虚に、更なる高みを目指して。
自分の仕事に対して、誰でもそうかといえばそうでは無いことも多く、このお寿司をいただいて、私も背筋が伸びる思いでした。
ごちそうさまでした