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もずく酢(福岡)
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イイダコ煮(唐津)
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タイラギ(岩手)×生キャビア(ベルギー)+ムラサキウニ(三陸)+菜の花
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コノワタ(能登)乗せ小芋
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浅利(天草)出汁の茶碗蒸し生マッシュルーム入り
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-
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-
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ミンククジラ(和歌山)のハラス部分(生)
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クロムツの卵煮
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-
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安達窯(能登)のぐい吞み
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マダイ(玄界灘)
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スミイカ 喜界島の塩と徳島の酢橘
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サワラ(志賀島)
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マカジキ(勝浦)
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-
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春子(チダイ 出水)
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クロムツ昆布じめ
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クロマグロ中トロ(三厩11月もの)
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クロマグロ漬(3秒)(三厩11月もの)
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クロマグロ大トロと中トロの間(三厩11月もの)
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キンメダイ(大原)
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コハダ(船橋)
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マサバ(西伊豆)
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-
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クルマエビ(豊後水道)
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赤貝(宇部)
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ホタルイカ(富山)藁燻り
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ホタルイカ(富山)藁燻り
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ムラサキウニ(道南)
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クルマエビ(豊後水道)
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ノドクロ焼(対馬)茶漬け
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煮ハマグリ(九十九里)
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赤出汁(マダイの骨)
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かんぴょう巻
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玉
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【つまみ】
もずく酢(福岡)
イイダコ煮(唐津)・・・季節を感じさせる。
タイラギ(岩手)×生キャビア(ベルギー)+キタムラサキウニ(三陸)+菜の花
このわた(能登)乗せ小芋焼き・・・このわたの香りが引き出された逸品。
浅利(天草)の出汁でとった茶碗蒸し+生マッシュルーム
ミンククジラ(和歌山)ハラスの部分・・・不思議な味と食感。
クロムツの卵煮
【握り】
マダイ(玄界灘)・・・とてつもなく美味い。
スミイカ・・・喜界島の塩と徳島の酢橘が最高にマッチ。
サワラ(志賀島)・・・炙りなしでも美味い。
マカジキ(勝浦)・・・ド旬のものが出てくるのが嬉しい。
春子(チダイ 出水)
クロムツ昆布締め
クロマグロ中トロ(三厩)・・・11月最高時もの。
クロマグロ漬け(三厩)・・・同上。漬ける時間は3秒とのこと。
クロマグロ大トロ(三厩)・・・同上。大トロと中トロとの間あたりらしい。
キンメダイ(大原)
コハダ(船橋)
マサバ(西伊豆)
赤貝(宇部)
ホタルイカ(富山)・・・スタート前に藁で少し燻したもの。とてつもなく美味い。季節も感じられる最高の一品。
ムラサキウニ(道南)・・・つまみで使ったのとは別のもの。より味が濃い。
クルマエビ(豊後水道)・・・特大サイズ。
ノドクロ焼(対馬)茶漬け・・・さっぱり食べられてこれは嬉しい。
煮ハマグリ(九十九里)
かんぴょう巻き
マダイの骨の赤だし・・・逸品。
最後に玉・・・あえて甘く仕上げているそう。上手。
以上ひととおり