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前菜
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前菜
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前菜、貝類の酢の物箸上げ
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青森のヒラメ
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祖父江の銀杏
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祖父江の銀杏
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鹿児島出水のスミイカの握り、炭塩
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鹿児島出水のスミイカの握り、炭塩
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明石の真鯛、青森のヒラメのえんがわの握り
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明石の真鯛
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青森のヒラメのえんがわの握り、箸上げ
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「焼き白子」、「白子ポン酢」
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白子ポン酢
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焼き白子
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松茸の土瓶蒸し
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松茸の土瓶蒸し
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松茸の土瓶蒸し
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松茸の土瓶蒸し
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焼き牡蠣(赤穂の牡蠣)
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焼き牡蠣
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網走のイクラ
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網走のイクラ
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鵡川のししゃも
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鵡川のししゃも
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鵡川のししゃも
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鹿島の蛤
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鹿島の蛤
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大分の赤貝、オホーツクのホタテ
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大分の赤貝、オホーツクのホタテ
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大分の赤貝、
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オホーツクのホタテ
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天草のコハダ、塩竈の本マグロ、根室のミョウバンを使っていない生ウニ
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天草のコハダ、塩竈の本マグロ、根室のミョウバンを使っていない生ウニ
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天草のコハダ
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塩竈の本マグロ
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根室のミョウバンを使っていない生ウニ
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山葵たっぷりの干瓢巻き、トロたく
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山葵たっぷりの干瓢巻き、トロたく
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山葵たっぷりの干瓢巻き
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お茶
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りんご
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りんご、フォーク上げ
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入口の暖簾
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店の入るビル
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昔、お手伝いしていたテレビ番組のプロデューサーに何度かご一緒したお寿司屋さん。多分、20年ぶりくらいの訪問かな…。
この日もテレビ局現役の偉い方からのお誘いで昔の制作メンバーでこの店で会食。
生ビールで乾杯の後、おつまみのように前菜の数々。
①「キノコのお浸し」、②「エシャレット」、③「石川県の小芋」…胡麻塩をつけていただく。④「栗の茶巾絞り」、⑤「銀鮭の手毬寿司」、⑥「マグロの山掛け」、⑦「貝類の酢の物」
さらに「青森のヒラメ」…塩と山葵、ポン酢でいただく。ちょっと贅沢な雰囲気漂う。
「愛知の祖父江の銀杏」…深い味と少しの苦味が美味しい。
おっ、ここで握りが出てきた。
「鹿児島出水のスミイカの握り」…竹墨で味がつけられ、酢飯は薄めの赤酢。…バランスよく美味しい。
醤油が塗られて2貫一緒に出てきた。…
「明石の真鯛」…甘さを感じる。
「青森のヒラメのえんがわの握り」…コリコリ,噛むうちにじんわりと旨さが出てくる。
再度、おつまみ小料理系に…。
白子を二つの調理法で「焼き白子」、「白子ポン酢」…まったり、ねっとり美味。
「松茸の土瓶蒸し」…まずは出汁つゆをいただく。もうついつい微笑んでしまう。具材は松茸の他、白身魚、銀杏が入っているのでそれをいただく。そろそろ松茸もシーズン最後かなぁ…。今季はあの店には行けなかったなぁ…。
「赤穂の牡蠣」…僕は生ではなく,焼きにしてもらったジューシーに美味しい。
「網走のイクラ」…下に酢飯、上にたっぷりのイクラ。きっちり美味しい。
「鵡川のシシャモ」…各地の名産物が出てきて嬉しい。大根おろしをアテにもちろん美味。
次は「鹿島の蛤」…蛤はふっくら豊か。残った醤油出汁もゴクリと残さず飲み干す。
「大分の赤貝」、「オホーツクのホタテ」…赤貝が旨みが深く美味しい。ホタテはぷるっとした食感で豊か。
「天草のコハダ」、「塩竈の本マグロ」、「根室のミョウバンを使っていない生ウニ」…本マグロの旨みは濃く、生ウニも濃厚な味で〆にはピッタリ。
〆と言いつつ巻物も追加注文。
「干瓢巻き、山葵たっぷり」と「トロたく」。…もうもう,お腹いっぱい。
あとはお茶と果物のリンゴで終了。
かつて世界の面白いネタを探して実際に旅をする企画の番組も作ったメンバー。この日のネタは日本中の名物鮨ダネのオンパレード。ちょっとしたキラーコンテンツの発表会。
昔もこんな感じだったかなぁ〜。覚えてないや…。でも今回じっくり楽しませてもらいました。
昔のメンバーで懐かしい話満載で楽しい2時間半。またの再会を約束して散会。
ご馳走様でした。