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ハガツオ
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車海老
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穴子
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まぐろ
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あわび
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茶碗蒸し
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うなぎ
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あわびと肝ソース
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あわびの肝ソースと酢飯
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おこぜ
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ヤイトハタ
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かわはぎ
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あじ
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中とろ
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渡り蟹
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こはだ
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たこ桜煮
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かます棒鮨
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紫うに
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穴子
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玉子
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味噌汁
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店内
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店内
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外観
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料理も寿司も本当に素晴らしい内容でした。
魚は基本的に地物を厳選して使うそうです。大きくて質が抜群。そして食べてすぐに分かるほどに鮮度がいいです。ご主人が生きた魚を自身でしめることも普通と聞きました。
絶妙な火入れが味に大きく貢献していると思います。それぞれの料理に合わせて最高の火入れをしていますね。その精度の高さに驚きました。
<料理>
・茶碗蒸し
松山のあこや貝の貝柱と紫うに。貝の出汁のミネラルだけで仕上げたもの。とても繊細な味でした。
・穴子
底引きの網で獲った大きな穴子を骨切りして炭火で炙ったもの。煎り酒の柔らかい酸味がいいですね。
・うなぎ
高知の天然のうなぎです。軽く蒸気を当てて焼いたもの。香ばしさが魅力です。
・あわび
松山沖の二神島の大きなあわびです。6時間蒸しあげたものを肝ソースで頂きました。肝ソースは最後に酢飯と混ぜて。
・ハガツオ
高知産です。藁で燻したハガツオは周りだけ火が通っていて中は生です。玉ねぎとぽん酢のソースとの相性が素晴らしい。
・おこぜ
蒸しものです。おこぜのかまから取った出汁のみで、調味料は使っていません。自然な風味でゼラチン質を感じます。
<寿司>
12貫と玉子が出ました。印象に残ったものを挙げます。
かわはぎ。新鮮だから食べられるネタ。肝を入れたにぎりが美味でした。
渡り蟹の手巻き。蒸した蟹の身を蟹みそと半熟の内子と一緒に。初めて食べました。
かますの棒鮨。炙ったものを甘酢漬けのみょうが、ごま、大葉と巻いてありました。
車海老。低温調理で半生に近い仕上がり。目の前で皮をむいて すぐにぎりに。非常に美味しかったです。
・ヤイトハタ 愛南町
・かわはぎ 宇和島
・あじ
・まぐろ 大間
・中とろ 大間
・渡り蟹 松山
・こはだ
・たこ桜煮
・かます 八幡浜
・車海老 松山
・紫うに 長崎
・穴子
・玉子
お店は数年前に改装されたそうです。外観はコンクリート打ちっぱなしで近代的な要塞みたいですが、店内は茶室のような造りでした。とても静かです。
ご主人は焼物が好きなようで、器は中国の古いものから日本の現代作家までいろいろありました。主軸は唐津焼みたいです。