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紫べこ
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もずく
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小鯵巻き
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とうもろこし摺り流し
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オオモンハタ ゴマサバ 石垣貝
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煮鮑
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雲丹 烏賊シャリ
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天然ほや
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穴子焼き 肝山椒煮 きゅうり
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あいなめ
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北寄貝
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甘海老昆布締
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新子
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赤身
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小肌
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トロ
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きす
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鰹
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蜆汁
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穴子
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玉
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桃
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磐城棚倉駅からは徒歩10分程度で到着です
カウンターは7席で予約必須ですが
一斉スタートではありませんので
お好みの時間でスタートです
メニューはなく大将おまかせになります
にぎりのみのコース、またはおつまみとにぎりのコースです
市場からの買付、または生産者さんからの直接買い付けで厳選食材が並びます
江戸前の技法を使いならが素材の最適な状態を見極めて一番美味しい状態に作り上げていく和知大将の技に幸せをかみしめます
水も造り酒屋さんの厳選水を当日朝に汲んできた分で使用するこだわり
つまみで印象的だったのは
細くやわらなかもずく、しっかりと旨味のある小アジ、甘みが飛び抜けているトウモロコシ
穴子も岩手産、宮城県松島産どちらも美味しくて
この時期は三陸産の穴子がいいですね
今回は時期的に新子の季節
とにかくふわっと上品な香りと口当たりの新子にぎり
小判寿司の新子は私の中でもテンションマックスになる一品です
さらに熟成4日目の小肌はしっかりした味
この2つを食べ比べできる幸せ
デザートのお楽しみ、この時期はメディアにも多数出られている福島市の桃
1個100万円の桃も作られていますが・・・(笑)
それでも糖度20%で皮まで食べられるとても甘い桃でした
◯天草もづく
◯佐島小鯵
◯須賀川みらい(とうもろこし)すり流し
◯天草オオモンハタ 宮城ゴマ鯖 広田石垣貝
◯原釜産煮鮑
◯広野雲丹 烏賊シャリ
◯広野天然ホヤ
◯岩手穴子焼き 肝山椒煮 須賀川きゅうり(えんか)
にぎり
●石巻あいなめ
●北寄貝
●甘海老昆布締め
●新子6枚
●ニュージーランド南マグロ
●小肌
●大トロ
●天草きす
●松島穴子 塩とツメ
◯桃
大将、女将、息子さんの3人で営業されていますので家庭的なホッとする店構えです
大将もとても気さくな方ですので都内で背筋をピンと立てながら寿司を召し上がっている方々にこそいらしていただきたいお店です
4.13