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大トロ
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イカ
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雲丹
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中トロ
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マグロ赤身
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アジ
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キンメ煮付け
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もずく出汁煮
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つぶ貝
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キンメ
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カワハギとカワハギの肝
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蟹のジェラート
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カツオ漬け
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サワラのレア焼き
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カツオ漬け
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平貝の磯辺焼き
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ホッキ貝刺身
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ホッキ貝刺身
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すりながし(料理の名前)のれそれ(魚の名前)
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ヒラメ身とえんがわ(手前がえんがわ)
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子持ちホタルイカ
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わかめ
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神保町駅から徒歩5分のところにある、こちらのお店を予約して来店。
☆お寿司
ネタが柔らかく、口の中でトロけます。
歯はいらないくらいの食感!
ネタに合わせて、シャリの種類を変えて、白酢、黒酢を使い分けてくれます。
シャリも口の中で解けて、ネタとマリアージュ‼︎
シャリがネタの旨さを倍増させてくれます。
お寿司の中で一番のピックアップポイントは
[カワハギとカワハギの肝]です‼︎
お寿司屋さんでカワハギの肝を食べるのは初めてです。
カワハギの肝はめちゃくちゃ新鮮でないと食べれません!
新鮮さの証です!
さっぱりしたカワハギの身に濃厚な肝が手を取り合って、
旨さの限界突発!
☆おつまみ
酒の肴に刺身やスープがありますが
その中でもピックアップポイントは
[すりながし]です。
スープなのですが、太刀魚をシラスの大きさにした
[のれそれ]と言う魚が入っています。
「のれそれ」とは、ウナギやアナゴなどの稚魚の総称です。透明で細長い体が特徴で、その姿から「海の妖精」とも呼ばれています。
うどんみたいな感じで食べれます。
出汁の旨みとのれそれの食感が美味しい!
めちゃくちゃ美味しく頂きました。
ごちそうさまでした。