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那智勝浦の本マグロ赤身。これは美味かった(笑)
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こはだ
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イカ（種類不明）
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鯛？
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お通し三種。もずく酢、マグロ、オバケ（鯨）
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雲丹
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トリ貝
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時しらず
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ホタテ、ホッキ貝の炙り
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大将がチラッと
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ズケ
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トリ貝
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つきだしはホタルイカ
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冷酒（銘柄不明）と岩牡蠣
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岩牡蠣
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茶碗蒸し
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冷酒（銘柄不明）
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甘エビ雲丹(塩)にぎり
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ヤリイカにぎり
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ヅケにぎり
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穴子にぎり
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かんぴょう巻きは山葵を大目に
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玉子
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タラ白子ポン酢
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田酒
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スッポン入り茶碗蒸し
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冷酒おかわり
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本ミル貝
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コハダ
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鮪
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お通しと冷酒
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昼のにぎり（おまかせ）
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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
※ブログも閲覧してみてください！http://blog.livedoor.jp/cordial8317-gourmet/archives/31786326.html
確実に夜中の1時過ぎ、知人と3人で訪問。相変わらず混んでいる。時間柄皆さんアフターが多い様だ（笑）
生ビールを小さなコップで注文。乾杯～♪ 付だしはホタルイカ、おススメの岩牡蠣、茶わん蒸しを。純米の冷酒を二種類頼んだが銘柄は覚えていない。
〆に鮪のヅケとおススメのトリ貝を頼んでおひらき。帰宅したのは2時を越してたと思うが記憶がない（笑）
＞ 「寿司割烹」と銘打ってる様に、ここは酒と料理、そして寿司を味わうそんな店だ。いつ行っても満員で、先日も予約なしで訪問したらけんもほろろに断られた。
大体、寿司なんてのは予約して行くのは野暮ってなもんで、覗いて空いてりゃ座ってチョッとしたつまみで飲んで、最後に握って貰うってのが粋だ。といいながら、今回は酔っ払い状態で行った挙句に、居酒屋の様に居座ってしまった。
実のところ、蛙の親分さんとなんでもや純ちゃんのボタンのかけ違いを直そうと仲介してやろうと思い訪問したのだが、生憎、なんでもや純ちゃんは前日に訪問していたとのことで徒労に終わった（笑）
それでも、蛙の親分さんも気に入って頂いた様で一安心。
やっぱり寿司屋は天麩羅同様、空きっ腹で行って愉しむのがいいね。そういや店で久しぶりに大学の同級生と遭遇したが、あの後、キャバクラにでも行ったんだろうなぁ（笑）
＞寿司っていうのは昔からある伝統料理ですが、時代に合わせて進化してる食べ物の中でも寿司はここ十数年で随分と変わった気がします。
贔屓の店は「春鮨」ですが、ここ「魚紋」は頑固一徹に変わらぬ味を追及する春鮨とは違って、進化し続けてるというか、大将以下、職人も研究熱心で、時代に合わせたお洒落な酒肴と握りが味わえる寿司屋です。
今日は東京での結婚式の帰り、小腹が空いてたので久々顔を出した。「久しぶりですねぇ」の一言に、「そういうことは余計で、いらっしゃいませだけでいいんだよ」と苦言を呈す（笑）
先ずは「特別純米」の冷酒を注文。銘柄は忘れたが、日本酒は特別純米がやっぱり好きです。つまみを頼むと、本ミル貝、コハダ、鮪の順で呈され、それを肴にチビチビ。貝好き、特に本ミル貝が大好きな自分にとってこれは有難いが、どうしても春鮨の本ミル貝を豪快に一個出されるそれと比べてしまう。
まぁこれが魚紋スタイルだから、それはそれで結構。その後は、おすすめのネタをおまかせで一貫ずつ握って貰った。
大好きな煮蛤が無かったのが残念だったが、相変わらず客とのコミュニケーションを大事にやっていてとても好感が持てる店です。
最近は中々行けないですが、たまには行きますので、これからも驕ることなく上を目指して頑張って頂きたいものです。