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外観
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看板
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最初は小瓶でスタート
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蛤のお出汁で胃を温めます
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ミニ胡瓜の三杯酢漬け
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煮蛤が二個。ツメでは無く、煮切りを垂らします
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小松菜と椎茸のお浸し。出汁が美味い
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牡蠣の味噌漬け。鬼おろし添え。黄柚子の香りがアクセント
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福島の銘酒
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酒器も素敵
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喉黒の炙り。この脂乗りは日本海では無く太平洋側とみた、アハッ\(//∇//)\
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イカの塩辛。ヤバい。お酒が進む進む
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真蛸。薬味は塩酢です
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永平寺の銘酒
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蛇腹です。やや厚めのネタは昭和の証
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お酒をお願いすると、黙っていてもこのミネラルウォーターが配膳されました
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真鯛です。皮は軽く湯引きしているのかな?
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虎河豚の白子の炙り
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泥障烏賊です。この繊細な包丁目外観見えるかな?舌に乗せたら溶けてしまいました。三日寝かせとのこと。
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鮃の真昆布〆です
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女子の指先でなくて御免なさい。ラッコの指です\(//∇//)\
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蕪と青菜の三杯酢漬け。これだけでお酒が一合、消えてしまいそう\(//∇//)\
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車海老です。頭部分の上半身を湯引き、、身は半レアです。内側に隠し包丁。これも抜群にウンマイ
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伏見の銘酒です
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セロリの三杯酢漬け
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赤身の漬けです
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もずく酢です
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白海老の真昆布〆です
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鮟肝です。周囲は焼き固めているのかな?中身はプリンのようでした
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長芋の三杯酢漬け
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山形の銘酒
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砂摺りの炙り。脂が甘い(^◇^)
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馬糞ウニのてんこ盛りです
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鯖です。木の芽を潜ませ朧昆布で包みます
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鯖はこんな感じ
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穴子です。この季節にしては上物。淡雪のように溶けてしまいました。
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お揚げのお味噌汁
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玉子焼き。海老の香りが漂います
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追加で海苔巻きを所望
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金曜日の夜です。
六本木です。
NHKの【美の壺】で紹介されていたこちら、鮨 なかむらさんにお伺いしました。
墨烏賊の繊細な斬り込みと、本手返しの所作の美しさに魅了されたラッコ。なんとか折り合いをつけ、今日のこの日となりました。
初めてのお店なので、久しぶりのおひとり様。
気の合う方とのご相伴も楽しいけど、ひとり静かに美味いツマミと銘酒に漂うのも大好き。
暖簾をくぐると、一直線に伸びる白木のカウンター。
ピッカピカに光る一厘刈りの頭を下げて、『いらっしゃいやしぃ〜』とお弟子さん。
ツマミは彼が全てを差配しておりました。
無駄口も無く、口角を締め、瞬きもせずにツマミを皿に盛る立ち姿には、すでに仄かな貫禄の兆しが垣間見えました。
お若いけれど、間違いなくご自身のお店を持てる筈。
親方は良いお弟子さんを得て幸せモンですね。
なんて考えていると、奥の厨房から出ていらした中村氏。
テレビ画面では厳つい雰囲気でしたが、実に腰の低い手練れモン。
目が合うと、ニッコリと破顔一笑。
『分かってるよ、アンタ、鮨、好きなんだねぇ。お酒もいけるんだろ、任しときなってんだぁ、ダハッ』
音にこそならないけれど、その音の波がビンビンに伝わって来たぞぉ!
『あっ、あのぉ、美の壺を見てお伺いしました。とっても楽しみにしております』と小僧のように慕うラッコ。
『そうでやしたかぁ、アハッ』
親方とお弟子さんがニッコリと微笑みます。
もうね、このやりとりだけで幸せな気分。
お酒を四合いただいたので、それなりのお値段になりましたが、十分過ぎる満足感。
また、お伺いしようかな。
それではいただいたものは以下の通り。
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。
そしてご馳走さまでした。
<まとめ>
左の掌にやや厚めの切り身を乗っけ、右手の人差し指で山葵をぬり、返す右手でお櫃の中から白シャリを取り出します。
捨てシャリは無し。
適度に丸めた白シャリをネタの上にそっと置き、左手の親指で真ん中に空間を作ります。これがオニギリにならない秘訣。
一二、三と方向を変えては四隅を固め、静かにお皿の上に着座。
ほぉ、確かに沈むわぁ(^◇^)
ネタの厚切りは昭和の証。
小さめのシャリは、女子の多いギロッポン仕様。
親方もお弟子さん達も、お酒をサーブする女子も皆さん、まったくの隙無しの構え。
良いお店に出逢えました。
<ツマミ>
●お吸い物:蛤
●煮蛤:煮切り醤油
●お浸し:小松菜と椎茸
●牡蠣:味噌漬け
●喉黒:炭火焼き
●烏賊:塩辛
●真蛸:塩酢仕立て
●虎河豚白子:炙り
●鮟肝:焼きプリン仕上げ
<握り>
佐賀から直に引く三福海苔。さすがに美味い。
●蛇腹
●真鯛
●泥障烏賊
●鮃:真昆布〆
●車海老:半レア
●漬け
●白海老:真昆布〆
●砂摺り:炙り
●馬糞ウニ
●鯖:朧昆布、木の芽
●穴子
●玉子
●お味噌汁:お揚げ
追加
●寛平巻き
<箸休め>
●ミニ胡瓜:三杯酢漬け
●蕪:三杯酢漬け
●青菜:三杯酢漬け
●セロリ:三杯酢漬け
●もずく酢
●長芋:三杯酢漬け
<お酒>
・スーパードライ:小瓶
・飛露喜:特別純米、福島
・黒龍:大吟醸、永平寺
・澤屋まつもと:守破離、Ultra、伏見
・十四代:角新本丸、生酒、村山
日本酒は四合