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外観
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水槽には大分直送の皮剥が泳いでいました
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最初は生ビール
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奥から長崎の本鮪、毛蟹と唐墨の煮凝り、鰆、鮃、勘八です
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山葵はもちろん、本山葵。伊豆産です
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アスパラの一本揚げ
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呉の銘酒
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蟹コロッケ
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蟹コロッケの中身。たっぷりの毛蟹です。ソースは甲羅から出したアメリケーヌ
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和らぎです
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活の皮剥
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皮剥の肝のタタキです
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皮剥肝ソースに身を浮かべました
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豊盃です
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まだ背ビレがピクピクと反応していました
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カワハギの皮裏です
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畳鰯と日本酒でマッタリポン
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愛媛の銘酒
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畳鰯を炙ります
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ちょっと焦げちゃいました
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写楽の酒蔵です
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軍鶏の炙りです。腿肉と胸肉です
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こちらは腿肉。雄です
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こちらは胸肉。やはり雄です
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鰹の藁焼きの漬けです
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三重の銘酒
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広島の牡蠣の時雨煮
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月曜日の夜です。
町田です。
今夜は地元のフォロワーさまからお噂を聞き、町田で途中下車。お伺いしたのはこちらの【ゆるり。酒槽】さん。開店されてから十数年とのことでしたが、全く気付かずにいたエリア。
勝手に奥町田なんてタイトルにしちゃいましたが、メインストリートから路地に入って数十メートルの距離。奥町田と言うには失礼な距離ですが、アイヤァ、小田急沿線に住まうこと三十年を迎えるのに、まったく気づいておりませんでした。
だって店主曰く『開店した頃はウチより奥は灯りが有りませんでしたから』とのこと。そりゃあラッコが気付くわけも無いわな、グフッ\(//∇//)\
予約は六時半。
食べログ画面でおひとり様から即約出来るのもまた嬉しいところ。
さてさてそれでは本題です。
いただいたお皿は以下の通り。
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>
いやぁ、町田を舐めていました。
こんなにまともなお店が有るなんて、逆に気づかなかったこちらが恥ずかしい。
日本酒のラインナップも都区内に引けを取らないし、何よりお店の空気が良い。
店長の小薗氏のキャラクターにもよるのでしょうが、料理人さん、アルバイトのスタッフさんとの連携が絶妙。
それもそのはず、店長からちょっとしたことでも『有難う』とお声がけ。グータッチて迎えてくれれば、そりゃあ皆さん、気持ちよく働きますよね。
もう、その心地良い空気感を味わうだけで、お皿の味わいも10パーセント•アップ間違いなし。
<つまみ>
⚫︎お通し:
・生本鮪
・鮃
・勘八
・鰆
・煮凝り:毛蟹北海道と唐墨
・本山葵:伊豆
⚫︎活皮剥:お造り、大分
⚫︎アスパラ一本揚げ
⚫︎蟹コロッケ:毛蟹北海道、甲羅アメリケーヌ
⚫︎軍鶏:炭火焼き、自社養鶏
⚫︎軍鶏:茶碗蒸し、干し椎茸餡
⚫︎畳鰯:炭火炙り
⚫︎鰹の藁焼き:漬け
⚫︎牡蠣:時雨煮、広島
<お酒>
・生ビール
・雨後の月:辛口純米、呉
・豊盃:ん、純米、弘前
・京ひな:純米大吟醸、隠し剣、愛媛県
・宮泉:純米、会津若松
・酒屋八兵衛:純米大吟醸、撰、三重県