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青海苔と栗の茶碗蒸し
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中トロ
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白イカ
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淡路島の釣り鯵
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寒平目
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ホタテと湯葉の有馬煮
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ブリ大根
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コハダ
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赤貝
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鴨川の金目鯛
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馬糞雲丹
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白和え
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海鮮丼
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あん肝の奈良漬
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ぼたんえび
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漬けマグロ
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大トロの炙り
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トロたく手巻き
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玉子焼き&べったら漬け
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味噌汁
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抹茶のシフォンケーキ
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岩手 赤武
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栃木 松の寿
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事前予約して、平日18:00訪問。
個室も多いので、いろんなシーンで使えそう。
◆おまかせ縁コース(税込16,500円)
・握りとつまみを織り交ぜたおまかせコース。
・柚子胡椒や柑橘の果汁と皮をアクセントとして使った料理が多いのが特徴。
・酢飯には赤酢を使っているので、まろやかさと豊かな香りを味わえました。
・特に印象的だったのは、少量の酢飯にキンキと富山の白エビ、イクラとトビコがのった料理。見た目も華やかだし、プチプチ感がたまりません!
・初めて食べる組み合わせで驚いたのが「あん肝の奈良漬」。ねっとりしたあん肝とカリカリの奈良漬の組み合わせが合うんです!
・今回はカウンター席だったので、板前さんが食材の説明はもちろん、寿司業界の歴史や最近のトレンド、下町の生活など多岐に渡るお話をして下さったので、会話も楽しみながら食事ができました。
【青海苔と栗の茶碗蒸し】青海苔と栗の珍しい組み合わせ!
【中トロ】脂の乗り具合が絶妙
【白イカ】スダチと炭塩が味のアクセント
【淡路島の釣り鯵】
【寒平目】カボスとヒマラヤ岩塩で味付け
【ホタテと湯葉の有馬煮】
【ブリ大根】柚子胡椒が効いてる
【コハダ】柚子が香る
【赤貝】
【鴨川の金目鯛】美しいピンク色
【馬糞雲丹】醤油ではなく塩で味付け
【白和え】
【海鮮丼】
【あん肝の奈良漬】
【ぼたんえび】肉厚!
【漬けマグロ】柚子胡椒の組み合わせが珍しい
【大トロの炙り】香ばしさにカボスの爽やかさがプラス
【穴子】ほわほわ(穴子は大好きなので、つい夢中になってしまって写真を撮り忘れてしまいました。。)
【トロたく手巻き】海苔がパリパリ!
【玉子焼き】トップはグラニュー糖を炙っていてパリパリ。伝統的な芝海老のすり身入りで、黒糖が入っているので、濃厚な仕上がり。
【べったら漬け】柚子が爽やか
【味噌汁】シジミの赤だし
【抹茶のシフォンケーキ】
◆日本酒
・辛口が好みなので、まずは浅間山。その後は、お食事にあったおすすめを頂きました。
・12種類の美しい江戸切子の中から自分の好きなグラスを選べるのも嬉しい。
【群馬 浅間山】大辛口でキリッとした味わい
【岩手 赤武】兜柄のラベルはかっこいいけど、意外にもフルーティーで甘みが強い純米吟醸
【栃木 松の寿】フルーティーさと爽やかさを備えた純米吟醸