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明石のヒラメ、肝、根室の馬糞ウニ
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氷見の寒鰤、藁焼き
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あん肝と釧路牡蠣の燻製と、聖護院大根
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北海道ナメタガレイの煮付け
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香住の松葉蟹
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海老芋と黒トリュフのあんかけ
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香住の松葉蟹と蟹しんじょ
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握りのネタたち
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琵琶湖産天然うなぎのタレ焼き丼
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松葉ガニと蟹味噌あえ
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明石ヒラメの昆布締め
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縞鰺胡麻和え
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平貝
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鯵の酢締め
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鰹炭火炙り
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三浦の根付き金鯖
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大間のマグロ
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紅まどんなとラフランス
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2015年暮れ頃、赤酢に。そこには驚きの理由が…
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鰆 藁燻し焼き
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明石産鮃 肝
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河豚白子焼
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下北半島産桜鱒 味噌焼
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本鮪カマ
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トラフグ白子焼きのミニ丼
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牡蠣
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明石産 星鰈
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寒鰤 しゃぶしゃぶ風
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すっぽんのお汁のようでした。ご指摘に感謝。
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明石産 煮蛸
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羅臼産 鱈白子
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浜名湖産 鰻
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目近鮪 藁焼き
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蝦夷 馬糞雲丹 撮影前にちょっと食べちゃいました。。。
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生湯葉汁
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金目煮付け、ホウボウしんじょ
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煮穴子
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真名鰹 西京焼き
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白魚、平目昆布締め
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ミニ白子丼(羅臼鱈)
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鮨七貫
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娘が生まれてからご無沙汰していましたが…
3年3ヶ月ぶりに訪問できた!まだ5回目ですが…
この間に、料金体系が変わったり、赤シャリから
白シャリに戻っていたり、トイレが綺麗になって
いたり(笑)そんなインターバルにも関わらず、
マイレビさんへメロー小鶴のボトルをお譲りした
ことを覚えていて下さったり…頭が下がります。
そんなこんなで多少変わりましたが、素晴らしい
料理の味わいとボリューム、そして穏やかな大将
の感じだけは、全く相変わらず(*´ω`*)
20000円のお任せにすると、以前の福コースより
破壊力のある怒涛の30品目がとめどなく。
やっぱり、特にアンキモと鰻の扱いに関しては、
流石だなぁ、と。旨い。鰻の皮のパリッパリぶり
なんてもう、心地良すぎて落ちそうだ。
握りも以前より美味しくなった感覚がありました。
白シャリが適度な硬さで、ほろり崩れます。
ネタとのバランスも一貫一貫程よく調節。
虎ふぐ白子とノドクロみたいな、お椀の味わいも
間違いない美味しさ。出汁の効きにウットリです。
そこへこんな具材。溶ける溶ける。
口福のあまり、沈黙の包む時間が流れます。
これ以上、特に言うことは無し。
以下、とある春先の晩の30品目。
相対的に印象深かったもの半分を★表記で…
本鮪は確か仙崎です。
★ほたるいか、菜の花、蕗の薹
★明石のヒラメと、カワハギの肝
★まぐろづけ
・しめさば
・佐賀のホワイトアスパラ
・長崎の真牡蠣
・噴火湾のバフンウニ
★明石の煮蛸(當店の鉄板の1つ)
・京都のえびいも(これも本当旨いんだ)
★自家製からすみ
・サザエ甘煮
★あん肝(うっとりする薄紅色)
・京都の筍
★アカサエビを練り込んだ玉子
★東京湾は竹岡の太刀魚(脂のノリが凄い)
・箕島の鰹
★虎ふぐ白子とノドクロの白出汁
・白えび(握り)
★大トロ(握り)
・すみいか(握り)
★車海老、そのミソ(この車海老、デカイ…)
・車海老(握り)
・トロ(握り)
・小肌(握り)
・小柱(軍艦)
★平政とカワハギきも(握り)
★函館の北紫雲丹(握り)
・赤身(握り)
★浜名湖うなぎ、ミニ丼で
★エクアドルバナナ、イスラエルのオレンジ、
宮崎の日向夏、NZのブルーベリーゼリー
冷静になればなるほど、お腹いっぱいだ。
でも、当時の福コースでも若干の物足りなさを
感じるようになってしまっていた吾人としては、
ありがたい限りであります。
次はお椀と野菜も多めをリクエストしてみよう。