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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
大阪の代表的な有名店♪
新地を利用する者なら、誰もが名前をあげる。
そんな有名店なのに大将は気さくで楽しく食事が出来る空間がひろがる♪
土地柄か？大将の喋りもオモロい♪
玉子の仕込み中！汗だくになりながらすり鉢に向かう！「直前に焼いてだすのが評判になって…」二時間ほど焼くのに掛かるそうだ。楽しみや♪
●付きだし
※秋田産 山菜みず。サクッと後からねっとり♪
●平目刺身
※明石の平目に「塩パラ山葵」。これは大将考案
の呼び名で全国に広める野望が！
●秋刀魚刺身
※ぽん酢美味い!!玉ねぎと生姜をすって合わせた
特製。脂ののった秋刀魚にベストマッチ♪
特製辛子を乗せるとまた違う味わい♪
追いかけで炙りも♪美味い！
●鰹ステーキ
※皮にニンニクソースを塗って焼き上げた逸品♪
「塩パラ山葵」でも良し！特製ぽん酢でも良し
♪ 美味すぎる♪
●トロ鰯の握り
※軽く〆てあり、脂ののりも最高♪
このタイミングで手渡し鮨！面白いじゃん！
●クエと舞茸のスープ
※五島列島のクエに岩手の舞茸。酒蒸し、吸い物
、どちらも当てはまらないので「スープ」と。
クエの上質な脂と旨味か最高です。
●イクラと雲丹
※西日本最期の「赤雲丹」
混ぜ混ぜしながら頂く♪不味い訳が無い!!
●コハダ
※いい仕事してる！
●赤身
※アイルランド産
●シャコ
※生で握り！珍しい。地元泉州産。ねっとり美味
い♪
●ケンサキ烏賊
※スダチと錦ごま。
呉で作られる「塩」。プレスされた感じで軽い
。塩と米粉で作られているらしい♪
大将が上からパラパラと♪
●大トロ
※大間120㌔。
●手巻き
※葱トロ、海苔が美味い！
「サク裂する」って大将が言うだけの事はある♪
上の海苔と下の海苔が違うんだって…拘りが凄
い♪
●厚焼き玉子
※入店時から焼出した玉子♪
ふぁっと焼けている♪甘味もあり美味い！
阪神タイガースの焼き印がgoo♪
●沢庵
※シメであっさり。
東京と比べ、鮨の品数は少な目。
大将の拘りが素晴らしい！
独自の価値観で攻める姿勢は惚れ惚れする。
それが「多田流」でありブランドなのだ。
一品が特に素晴らしかった♪
あと、大将の人柄も♪
ご馳走さまでした。