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暖簾のかかる前
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風が強かったので暖簾が揺れます
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煮切りと塩
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ミンククジラのタタキ
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春キャベツの摺り流しです。蟹出汁が効いていました
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鳶羽太。ハタの一種ですが、鮨ネタとしては珍しいかも
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ヒラマサ。脂乗りが抜群でした
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鹿児島のタカエビ。塩焼きでいただきます
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エイ肝。薬味はゴマ油です
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小肌
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キハダマグロの漬け。トッピングは玉ねぎおろしです
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オカひじきのお浸し温仕立て。トッピングは白身の頬肉です
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毛蟹とムラサキウニ、バフンウニの小丼です
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羅臼の狼魚の煮付け
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長崎のクエ
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桜鱒
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雷イカ(モンゴ烏賊)です
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箸休めの茎山葵と鬼おろし
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しめ鯖
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天端です
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中トロ
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オジサン(ヒメジ)です
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鹿児島産のナミクダ髭海老
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トロタクの手巻き
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ミンククジラのサエズリのお吸い物
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魚の骨出汁のお味噌汁
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広島のスパークリング
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ちょい甘めです
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群馬の銘酒です
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愛媛の純米吟醸です
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信州の銘酒
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岩手の銘酒
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新潟の銘酒
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玉子
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土曜日の夜です。
渋谷は桜丘町です。
駅の南口の再活溌にともない、ちょっと雑然とした通りを抜けてゆるい坂道を上ると、白い暖簾が迎えてくれました。
確か青短の女子寮があったあたりかな・・・、なんて昭和の頃の薄い記憶をたどるラッコ。
それはともかく、こちらの”鮨 花おか”さん。
いつもお世話になっている名古屋のフォロワー様から数年前にその存在を教えていただき、ずっと温めておりました。
それが酢飯切れによる体調不良を恐れたラッコ。
GWの後半に開いているお鮨屋さんはないかと食べログると、おおっ、そのまま食べログで予約できるやん。しかも一人からオッケーやねん。それに空きがある!
迷わず予約をいれ 、五時半に暖簾をくぐります。
カウンターは九席。
ラッコの他は四組のカップルさん。年齢層は幅広く、センター街とは異なる落ち着いた客層になんだか一安心するラッコ。
さてさてそれでは本題です。
いただいた内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。
そしてご馳走様でした。
<まとめ>
座って諭吉五枚のお店も多い中、こちらのコスパは素晴らしい。
河岸を通すのは二割程度とのことなので、やはり流通を中抜きした産直ゆえの嬉しい成果か。
ホームページにも記載されおりましたが、なかなか出会いない珍しいネタに目を丸くしたラッコ。
日本酒の品揃えも豊富で、これは渋谷の隠れ家になるかな、アハッヾ(≧▽≦)ノ
<コース内容>
珍しい業種も嬉しい。狼魚、ナミクダ髭エビ、エイ肝、タカエビに加え、天ぷらでしかいただいたことのないオジサンに至るまで、目から鱗の二時間半。
希少酒もご提供いただき、なかなか楽しい時間を過ごせました。
<つまみ>
⚫︎ミンク鯨:タタキ
⚫︎摺流し:春キャベツ、蟹出汁
⚫︎鳶羽太
⚫︎平政
⚫︎タカエビ:鹿児島、塩焼き
<握り他>
海苔は大森の川良。これはウンマイ。
シャリは典型的な白シャリ、だったかな・・・
⚫︎エイ肝:胡麻油
⚫︎小肌
⚫︎キハダマグロ:漬け、玉ねぎおろし、長崎
⚫︎毛蟹ウニ丼:北陸産毛蟹、馬糞ウニ、ムラサキウニ
⚫︎狼魚:煮付け、羅臼
⚫︎九絵:長崎
⚫︎桜鱒
⚫︎カミナリイカ(モンゴイカ):兵庫
⚫︎〆鯖
⚫︎赤身:天端
⚫︎中トロ
⚫︎オジサン(ヒメジ)
⚫︎ナミクダ髭エピ:鹿児島
⚫︎トロたく:手巻き川良
●玉子
⚫︎箸休め:おかひじき、温お浸し、白身の頰肉
⚫︎箸休め:茎山葵と鬼おろし
⚫︎お吸い物:さえずり、ミンク
●お味噌汁:骨出汁
<お酒>
・弥山:スパークリング、広島
・石鎚:純米吟醸、愛媛
・MACHO:純米、群馬
・信州亀齢:純米吟醸、長野
・AKABU:純米吟醸、酒未来、岩手
・FOMALHAUT:貴醸酒、新潟
日本酒は四合弱