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いかと柑橘の香り、ピリッと辛味をプラス、見た目だけでなく口の中で楽しい‼︎
甘い煮蛤の巻物は酸味のあるシャリと相性が噛むほどによくなって美味しかったぁ。
太刀魚に梅肉なども脂とのバランスがいいんですね。全体的にワサビを控えめにしてくださったので素材の美味しさがすごく感じられる。
マグロの出汁いりの漬けは保存が効かないから毎日作っているそう。はじめに出てきた江戸前な漬けと比較しても濃厚な旨味が比べ物にならないほど溢れ出てきて美味しいと声が漏れてしまいました!
甘い漬けのあとに柚子胡椒で締める、そんな流れも素敵。尼さんが取ってきたという6月解禁になったばかりのウニを、板ウニと比べるとミョウバンを使っていない天然の色が伝わります。柔らかく溶けていきました。
鰹は燻した香りが特徴的で唯一無二、サザエやたいとその鯛のキモもたっぷり。前の方に出てきたしめ鯖も炙り方や肉厚さからか自分が知ってるシメサバと一線をかく感じです。
アナゴも女性は半分に切って一つはタレ、もう一つは梅肉にしてくださいます♪
最後の巻は今の時期はしらネギではなく海ぶどう!その塩けだけでお腹いっぱいなはずなのに止まらない美味しさでした。
たまごも水分量がたくさん、すごく保湿力があると言いますか、それでいてふわふわで美味しかったです。
塩をパラパラっと、そしてカボスを絞り、その組み合わせってこんなにお寿司に合うんだなぁって感動しました!