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追加注文の梅ジソ巻き
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追加注文の玉
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追加注文のバフンウニ
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追加注文の金目
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穴子
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小肌
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バフンウニ
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生イクラ
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赤酢を使ったシャリ
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アジ
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中トロ 5日間の熟成
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上がり
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アオリイカ
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シマ鯵
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真鯛
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ガリ 横にカットしてあるので柔らかい!
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握り用の小さなおしぼり
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シャリ桶の下に置く湯たんぽ
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アン肝 & マダコの煮物
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ノドグロの焼き物
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真鱈の白子
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真鱈の白子の茶碗蒸し
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純米吟醸 十兵衛 1500円
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ドリンクメニュー
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ズワイ蟹 & セイコ蟹
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ワラで燻製した鰆
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甘エビ・ミソ
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バイ貝
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メジマグロ
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ゴマサバ
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ハタの炙り
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左から岩塩・ショウガ醤油・醤油
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梅酒ロック 500円
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生ビール 600円
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ドリンクメニュー
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ドリンクメニュー
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テーブルセッティング
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店頭入口
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店頭
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再訪 201711
昨年の越前蟹のリベンジは、蟹かに亭さんで無事に果たさせて頂きましたので
夕食は再訪のお約束を守るべくこちらに伺わせて頂きました(笑
昨年の時点では、ミシュランで言えば「遠回りしてでも訪れる価値のある素晴らしい料理」の
☆☆にはまだ少し届いていない様な感じでしたが、最近の口コミを拝見すると
一段と評価⤴⤴の様ですので期待を持っての再訪です。
3週間前に予約を入れさせて頂きましたが、何と一巡目(18:00)は既に予約が一杯で
二巡目(20:00)に伺う事になりました(^_^;)
昨年は、タクシーの運転手さんがお店をご存知なくて少し時間がかかりましたので
早めにホテルを出ましたが、今回のタクシーの運転手さんはお店をご存知の様(認知度⤴?)で、
予定より早目の19:45にはお店に到着!!!
先客6名(東京から4名)で後客5名(東京?から3名)ですが、昨年のカウンター席は自分達以外は
地元の方々でしたので、福井に来たら伺うべきお店になった様ですね(*^^)v
昨年はいなかったホールスタッフの女性1名が増えていましたので、
若大将が謙遜?して仰って居られた「うちは細々とやってます。」ではなくなった様ですね(笑
生ビール 600円・梅酒ロック 500円・純米吟醸酒(冷)“越の鷹” 金額不明
お食事に関しては15000円のお任せでお願い致しました。
最初にお塩&お醤油の入った小皿から登場ですが、昨年の白い岩塩が
黒色のお塩に変わっており、若大将が考えて変更されたんでしょうが、
相変わらずの研究熱心振りで進化し続けている様です!
おつまみ
ハタ(クエ)の炙り:昨年と同じ一品ですが、表面のみ軽~く炙ってあり脂ののりは良◎
ボタン海老:富山の新湊の物ですが甘さタ~ップリで美味◎◎
鰹のワラ焼き:福井で獲れた迷いガツオ◎
鰆のタタキ:定置網にかかった鰆、水揚げ日本一の福井の地物の定番品◎
鰯の磯部巻き:沢庵苦手ですが、こちらの物(自家製?)は美味しく頂けました○
カマスの炙り:美味○
真鱈の白子の茶碗蒸し:白子プリプリで塩加減良◎
カラスミ:今年から作り始めた様ですが、塩辛さが強すぎですね△
真蛸のやわらか煮:マイナス60℃で冷凍保存されて1年分を賄って居られる物◎
ノドグロの焼き物:これも冷凍保存された物ですが、ジューシーな焼き加減でかなり美味◎
昨年は、シャリが冷たくならない様につけ場の小さめのシャリ桶の下に
湯たんぽを置いて居られましたが、今年はやや大き目のシャリ桶の中に
湯たんぽを入れてその上にガーゼをのせてその上にシャリを少量ずつ置かれる
やり方に変更されていますね( ゚Д゚)
こちらの赤酢を使ったシャリ、特に変更されていない様ですが、
自分的にはか~なり好みのシャリでありまする(嬉
握り
ガリ:横からカットしたガリ、柔らかくて相変わらずの美味◎
真鯛:鮮度良○
アオリイカ:塩が振ってあって甘さタップリ◎
鯵:鮮度良で美味○
赤身の漬け:昨年より綺麗なマグロで美味◎
ボタン海老の頭:焼いてあり箸休め的な意味でしょうね◎
中トロのはがし:マグロのスジがはがしてあり超美味◎◎
ブリの漬け:辛子がイイ感じ◎
生イクラ:定置網に迷い込んで来た福井の物で美味◎◎
バフンウニ:昨年と同じ北海道浜中の物ですが塩水雲丹で美味◎◎
しめ鯖:やや強めの〆具合○
北寄貝:かなり大振りで美味◎
甘海老:昨年はつまみで頂いたお醤油で乾煎りしたミソがのって超美味◎◎
穴子:表面カリッと焼いて有り食感良◎◎
お吸い物:普通に美味○
一年振りの訪店ですが、相変わらずあちこち(名古屋 etc )でお鮨を食べ歩いて居られる様で
良い物はドンドン取り入れて進化を続けて居られます(嬉
ランチを頂いた蟹かに亭さんの女将さんの話では、浜の方までアワビ等を
自ら購入に行かれている様で若大将、頑張って居られますね(>_<)
もう、☆☆レベルは間違いありませんので来年も時間を作って再訪させて頂きたいお店ですね(笑
大変ご馳走様でした。