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追加の雲丹握り
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塩竈の本鮪握り
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ハマグリの握り
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福岡のクエ
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金目鯛と真鯛の刺身
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アオヤギとそのヒモでの出汁
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シャブリ
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しめ鯖を海苔で包んで
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メジマグロ
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白甘鯛握り
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福島県産春子鯛(かすごだい)
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アオリイカ
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鱧(ハモ)調理前
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石川県産海雲(もずく) 蓴菜(じゅんさい)
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焼き茄子と鱧(ハモ)梅ダレで
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大分県産アジの握り
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特大車海老握り
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赤甘鯛鱗付焼揚げ
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ナガス鯨握り
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ボタン海老
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むらさき雲丹
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むらさき雲丹
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むらさき雲丹
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ボタン海老の紹興酒漬け雲丹和え
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穴子握り
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コハダの握り
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山崎12年オンザロック
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追加の熊本産牡蠣調理前
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あん肝とカッパ巻
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追加の雲丹握り
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牡蠣
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岩牡蠣
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牡蠣
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牡蠣
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牡蠣
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〆の卵焼き
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福島のアオサ
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今となっては寿司会席で定期的に訪れたい店となったよう。今回で再訪9度目3ヶ月振りであり、季節柄初夏の鮮魚をコースで味わいたくての再訪となった。今回は初めて他の顧客もいなくて、店主と語り合いながら絶品料理の数々を調理方を伺いながら味わうことができたのがとても良かった。店主曰く今回は料理の品数が多いとのことで、提供された品々は次の通りであった。
(料理)
✳︎福岡のクエ
✳︎金目鯛と真鯛の刺身
✳︎アオヤギとそのヒモでの出汁
✳︎しめ鯖を海苔で包んで
✳︎メジマグロ
✳︎白甘鯛握り
✳︎福島県産春子鯛(かすごだい)
✳︎アオリイカ
✳︎石川県産海雲(もずく) 蓴菜(じゅんさい)
✳︎焼き茄子と鱧(ハモ)梅ダレで
✳︎赤甘鯛鱗(ウロコ)付焼揚げ
✳︎大分県産アジの握り
✳︎赤甘鯛マツカサ焼
✳︎ハマグリの握り
✳︎特大車海老握り
✳︎ナガス鯨握り
✳︎ボタン海老
✳︎ボタン海老の紹興酒漬け雲丹和え
✳︎羽立産むらさき雲丹握り
✳︎塩竈の本鮪握り
✳︎穴子握り
✳︎コハダの握り
✳︎熊本産牡蠣
✳︎あん肝とカッパ巻
✳︎雲丹握り
✳︎岩牡蠣
✳︎福島のアオサ
(酒類)
✳︎生ビール
✳︎シャブリ
✳︎山崎12年オンザロックX2
再訪の度に異なる料理が提供され毎回時めきを感じる。夏の食材として鱧(ハモ)料理があるが、鱧をこれ程美味しく感じたことはない。調理方で食感がこれまでと全く違うのである。また、白甘鯛の握りや特大車海老、ナガスクジラの握り、追加の岩牡蠣等は食材への拘りを感じるところ。当方の最も好物である雲丹に関しては牡丹海老と共に紹興酒漬けが提供されたり、追加オーダーの雲丹握りは雲丹てんこ盛りで最高の"一口"を味わうことができた。これまで同様酒類はシャブリと山崎12年を頂いたが、これらは和食、特に寿司会席に最も相応しい酒類であると改めて感じる。今回は店主から日本酒と洋酒のグラスセットを見せて頂いたが、高級グラスによって味わい一層増す感じである。今宵も至福のひと時を過ごすことができた。次回は9月頃に初秋の食材で再訪できればと思っている。