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コハダ
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キンメ
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★烏賊そうめん
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ウニ
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中トロ
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ウニは軍艦とそのままの握り
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ヒラメ
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鯛
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ホッキ
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サヨリは〆過ぎ
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穴子
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★刺し身盛合せ!
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★本マグロ、鯛、ホタテ、キンメなど
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★生ウニはその場で殻剥きして
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きんめしゃぶしゃぶ一人分
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温かい皿には
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★キンメに絶妙の火の入り様で甘みが増します
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キンメの煮付け
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穴子タレ
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ゲソ炙り
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鉄火巻
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かっぱ巻
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ミニちらし寿司
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付き出し3種の一:三陸の牡蠣を出汁で含め煮
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付き出し3種
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付き出し3種の二:がごめ?ぎばさ?とにかく海藻だ
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付き出し3種の三:蛍烏賊とウルイのヌタ
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キンメのキンメ
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ガリ
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カウンターが楽しい
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そう滅多には来れない山形の夜。
仙台の有名店で修行したと聞くこちらにお邪魔した。
逆L字カウンターは8席程度か、右手に小上がりがある。
思ったより若い大将の身体の大きさからするとこの板場は少々窮屈かも(笑)
ネタに、仕事(下仕事)にこだわりの大将はなかなかよく喋る人で明るい大将だ。
大将の人柄か、素朴な山形弁も奏功してか、ずいぶんのんびり飲らせてもらったが、馴染みの常連客も穏やかな
雰囲気の方々で旅行客でもアウェイ感なく過ごせると思う。
さて、
ビールにはじまり寿司の友は男山2合(ぬる燗)、上喜元、東北泉、米鶴。
付き出し3種ののち、刺身に始まり、握り10カン程度。
大将には光り物、地物が好みでマグロには拘らないことを告げ、あれこれ相談しながらやキンメやウニなど頼んで
しまったが@17,000(もちろん税込)程度とリーズナブル。
刺身は本マグロ(店としてははずせないか)トロに赤身、鯛、鮃、ホタテ、キンメ、ボタン。
さすがに鮪はいいネタを入れているようで美味い。
全般的に刺身と握りで同じ魚種でも仕事具合が違うのだけど、鯛(にぎり)は少々寝かせ過ぎか身が割れかけていたのは残念。
一品ものや刺身はともかく、これをまた食べたいと印象に残った握りはなかった。
話をしているとちょっと流行りのスタイルを意識し過ぎかな?という気がしないでもないけど、そんな気負いが伝わってきて
もう少し時間を重ねるとネタ同様に熟してくるのかと期待するところ。