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太巻
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ヒラキンメの煎り酒浸し
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スルメイカの塩辛
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二色ガリと玉子焼
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海鮮の胡麻醤油漬け
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つぶ貝のフォアグラ和え
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宇和島の縞鯵
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小肌を編んでいます
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編んだ小肌を握って
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小肌の握り
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中トロを握って
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中トロ握り
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北海道産ヤナギダコ
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雲丹の握り
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太刀魚の握り
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長崎産1kg超えの鯖
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車海老は2つに切り分けて
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はいどうぞ
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車海老の握り
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菜の花の辛子醤油
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大トロ
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帆立
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穴子
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紅白の干瓢巻き。白醤油で煮た干瓢巻きは初めていただきました。
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生海苔と新筍のスープ
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葛切り
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エントランス
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食べログで知り合った日本酒好きの仲間との新年会に招かれて、銀座の「羽田市場銀座セブン」に集合しました。
寿司屋らしからぬ店名のせいか食べログ評価は低いが、ご主人は築地場外の人気寿司屋で評判だった柳大将で、今回も大将の目の前のカウンター席で握りの技を堪能しました。
女将さんの選ぶ日本酒のペアリング付きでつまみ10品に握り10貫のコースで1万円ぽっきりという明朗会計なので、当然一貫何千円もするような高級なネタは使えませんが、そこを仕込みと握りの技でカバーして美味しく食べさせてくれます。
一杯目はくどき上手。これに合わせるのは春タケノコと海苔のスープ。小さなカップでくいっと飲んでお腹を温めます。
続いてマグロとイカに鯖や野菜を赤酢のシャリで巻いた太巻き。ご飯ものを腹に入れて悪酔いを防ぐ工夫ですね。
刺身はヒラキンメの煎り酒浸し。ヒラキンメというのは初めていただきましたが、金目鯛とは別種の魚という事で、旨みの強い美味しい魚でしたから醤油じゃなく煎り酒で頂くのはぴったりでした。
日本酒の二本目は、雷神 八反錦 うすにごり。
これにはスルメイカの塩辛。烏賊の肝の旨味が濃厚で酒が進みます。
玉子焼きは甘くなくて箸休めに丁度良い。
海鮮ゴマ醤油漬け。色々な魚を混ぜて漬けているので何が当たるか分からないそうです。私のは多分鰤だと思いますが勘八だったかもしれません。
驚いたのは、つぶ貝とフォアグラです。
つぶ貝を小さく刻んでフォアグラを和えただけなんですが、これは恐ろしく日本酒に合う。
日本酒の三本目は、早瀬浦の限定酒に切り替えます。
ここで握りがスタートです。
愛媛宇和島産の天然シマアジ。身が厚くて脂がのって旨い。
小肌は細切りにして三つ編みに編んで握ってくれたので、食べやすくて小肌の味がダイレクトに舌に感じられる。
日本酒の四本目はみむろ杉dio abutaという無濾過純米酒。すっきりとした味わいながらも重厚感が感じられる。
中トロ握りは鉄板の美味しさです。
再びつまみで北海道産ヤナギダコ。程良い弾力の嚙みごたえで食感がリセットされました。
雲丹は軍艦ではなく握りなので純粋な雲丹の香りが鼻をくすぐる。
太刀魚は皮目に細かく包丁を入れて食べやすく握ってあり、握りでは初めていただきましたが美味しいです。
長崎産の1kg超の鯖の握りは鯖とは思えない脂の乗りで旨い。
大きな車海老は2つに切り分けて出してくれました。
これだけ大きいと旨味も濃厚です。
箸休めに、菜の花の辛子醤油和えでさっぱりしたところで、日本酒の五本目と六本目は福井の九頭竜の純米と逸品の飲み比べ。
大トロのねっとりとした脂には純米酒。
帆立の旨味には逸品が合います。
日本酒の七本目は磯自慢 辛口。
甘い穴子握りと干瓢巻きに合わせると丁度いい。
デザートは作り立ての葛切りで〆てご馳走様でした。
7人の新年会で男性は自分を入れて2人だけという花園で、日本酒と寿司を堪能して1万円ぽっきりは安過ぎでした。