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肝出汁に馬糞雲丹をドボン!
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塩釜の中トロ
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車海老
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のどぐろ
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看板
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店内
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設え
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ガリとわかめ
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生ビールで乾杯!
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先付。春の足音が。
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平目
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鯨、玉葱醤油で
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細魚
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蛤
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細魚の皮
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公魚の南蛮漬け
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白のドイツワイン
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締め鯖炙り
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鮑を
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肝出汁てしゃぶしゃぶ
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漬け
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べったら漬け
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紫雲丹
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金目鯛の毛蟹餡かけ
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鯵
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唐墨
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虎河豚白子
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平貝
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小肌
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穴子
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味噌汁
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干瓢巻き
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大谷選手も訪れた!
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この日はお誘いいただき中目黒へ。寿司百名店です。駅から徒歩10分、住宅街のマンションの1階。見過ごしてしまうような隠れ家感。
靴を脱いで上がります。L字型カウンターに8席、個室もある模様。
到着すると、ご主人とご常連が大谷選手が訪問されたときの話題で盛り上がっていました。店内にもボールも飾られていました。
まずは生ビールで乾杯です。コースで次のものをいただきました。つまみと握りが混じってテンポ良く提供されます。◆は握り。
◇先付 筍の土佐煮、飯蛸、磯粒貝
春ですね。飯蛸が柔らか。
◇お造り 平目
身と縁側と。青森。2日寝かせてまるで昆布締めのような食感。煎り酒で。
◇鯨の玉ねぎ醤油かけ
茗荷や貝割れの上に。新鮮です。玉ねぎ醤油が合う。
◆細魚
振り柚子。あまり細魚は得意でないんですが、これは美味しい!
◆墨イカ
塩で。サクサクの食感です。甘い。
◆蛤
しっかり甘い詰めを塗って。
◇細魚の皮の炙り
香ばしいです。
◇公魚の南蛮漬
ほっそりとした公魚、南蛮酢がちょうど良い。
◇締め鯖の炙り
厚みのある締め鯖をバーナーで炙って。山葵と醤油でいただきます。程よい脂の乗り。
◇鮑のしゃぶしゃぶ
柔らかく蒸しあげた鮑を肝と昆布出汁の汁の中でしゃぶしゃぶしていただきます。鮑がお出汁を弾いてしまい、あまり絡まないのでは?
◇馬糞雲丹のリゾット
というのは杞憂でした。先のお出汁の中に馬糞雲丹の握りをドボン!軽く混ぜるリゾットに。とても新鮮な雲丹なのでもったいないような気もしましたが、鮑の肝出汁を余すことなくいただけます。
◇べったら漬け
箸休めに。ほっとしますね。
◆鮪の漬け
塩釜。蕩けます。
◆のどぐろ
紅瞳をご使用。手渡しで。豊潤な脂が迸り、上質な海苔が受け止めています。
◆車海老
温かいうちに。半レアな。艶めかしい食感。
◆紫雲丹
甘味も旨味も濃いです。
◇金目鯛を揚げて
毛蟹餡と白髪葱。中にはシャリが。しっかりとした塩気が効いています。
◇カワハギの肝包み
身で肝を包んでいます。山葵と醤油で。あっさりてした肝でした。
◆鯵
大葉を挟んで、あたり葱を載せて。むっちりとした食感です。大葉がいい仕事しています。
◇自家製唐墨
炙ったことで香ばしく。
◇虎河豚の白子
醤油焼きにした白子の下にはシャリ。七味を振って。ぷっくりとした白子。中はとろーり。
◆中トロ(塩釜)
品のある脂が乗っています。甘いです。
◇平貝の磯辺焼き
手渡しで。大好物です。もっと食べたい!
◆小肌
美しいです。程よい締め加減です。
◆穴子
先の濃厚な詰めで。振り柚子。ふっくらふわふわ。
◇味噌汁
あら汁。いいお出汁が出ています。
◇干瓢巻き
手巻きで。しっかりとしたお味の干瓢でおしまい。
この日、ご常連のご家族のお祝いごとでしょうか。
華やかで明るい雰囲気のおこぼれに預かりました。
ご近所でも愛されるお店のようです。