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つや姫の純米酒
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安納芋の焼酎
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左からうるい りんご漬 こごみ
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お刺身各種
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鱈の胃袋
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海のホルモン焼き
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アブラボウズの握り
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紫芋焼酎 一刻者と地元産の無添加赤ワイン
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いかの塩辛と鱈の白子ポン酢、熟成天然ブリ
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たばこの箱と大きさ比較
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サロマ湖産の特大ホタテ
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カンパチのカマ焼き
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牡蠣のホイル蒸し
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サロマ湖産の特大ホタテから出てきた真珠
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うに!!
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鯵の握り
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無添加あま麹味噌
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右が日本酒の梅酒
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濃厚だしのお椀
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熟成マグロ
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コハダ、秋刀魚、〆鯖の握り
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真イカ、あん肝、鰹の握り
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コハダの握り(おかわり分)
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真牡蠣のポン酢
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牡蠣の茶碗蒸しとあん肝
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殻付牡蠣ポン酢 鱈の白子ポン酢
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鰤の刺身
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カンパチ 鰤 ハラスの握り
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涙巻き
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鱈の白子の天ぷら
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絶品アン肝の握り
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生牡蠣の握り
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真イカと熟成本マグロ赤身の握り
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真イカとヒラメのエンガワの刺身
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おばこさわら(炙り)の刺身
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尾赤鯵の刺身と鯵の素揚げ
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鰤カマの塩焼き(調理時間40分)
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炙り白子の握り
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カワハギのお刺身with肝
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骨切り中の鰊(ニシン)
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牡蠣に握り
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食べ物メニュ-
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ドリンクメニュー
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特製ドリンクメニュー
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翌日用に仕込み中の金華鯖の味噌煮
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ドリンク(一部)
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ドリンク(一部)
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ほぼ毎月の出張で利用させていただいてます。
料理は何をいただいても絶品です。
仕込みの手間を惜しまない店主様の意気込みがとても気に入りました。
珍しい魚をお手頃価格で提供してくださいます。
食べたい魚、料理は事前に連絡しておけば可能な限り対応してくださいます。
そしてそして、これはっていう魚で握ってくださる寿司も絶品です。
店の雰囲気も静かでゆっくり飲めます。
東京と比較するとリーズナブルな価格です。
12月16日 再訪問
寒くなってくると魚がとても美味しくなってきます。
今回は鰊(にしん)のお刺身をいただきました。軽く酢で締めてあって何とも言えない美味しさです。
〆鯖とも違うなんとも秀逸な一品でした。
金華鯖の〆鯖、これも絶品。
カワハギの肝でいただくお刺身、これも絶品。
アン肝にさりげなく添えてあった沖縄産のモズク、名脇役、ファインプレーです。
その他全て美味しかったです。
1月20日 再訪問
またまた美味しい料理をいただいてきました。
こごみ、うるい、りんご漬のお通し、そうそう、その前に寒いのだ超濃いだし汁を一杯いただきました。
珍しいアブラボウズというお魚や、天然真鯛、真ソイ、熟成メバチマグロ、熟成ホンマグロ中トロ、酢で〆たイワシ、牡蠣のホイル焼き他。
忘れてはいけない、海のホルモン焼きという鱈の胃袋をいただきました。
安納芋の焼酎、山形のお米「つや姫」を使った純米酒、これも逸品でした。
ごちそうさまでした。
2月25日 再訪問
またまたまたまた美味しいお料理をいただきました。
今回はサロマ湖産の特大ホタテ貝。貝柱は繊維に沿った切り方と、繊維に対して直角に切ったものを出していただきました。
それぞれ食感が違って面白かったです。
そうそう、この貝は真珠を抱えてました。
お椀は超濃いだしで具はソイ(だったかな?)、とても温まる1杯でした。
無添加あま麹味噌を付けていただく胡瓜も絶品でした。
焼き物はカンパチのカマ焼きで焼きあがるまでに40分かかるそうで、あらかじめ準備しておいてくださいました。
お酒も色々いただいて贅沢をさせていただきました。
なんといってもいつもあるとは限らない日本酒の梅酒、これは最高でした。
ごちそうさまでした。