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鮑の柔らか煮
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イシカゲ貝、あおりいかの胡麻和え、トマト海老セロリ白酢和え
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赤身漬けミルクキャビア、地がらしのせ
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コハダ
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剣先イカ スダチ、塩
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鯵
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赤身漬け
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車海老
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北寄貝
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鱧、冬瓜、フカヒレ
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雲丹、イクラ、ミルクキャビア丼
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穴子
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干瓢巻
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赤出汁
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マンゴープリンと最中
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ほうじ茶
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このビルの8階
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テラス席
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相合橋
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銀座からきたミシュランのお鮨のお店!?
インスタでも食べログでもずっーと気になっていたお店。なんか美味しいもの食べにいこーよ♬と友人。
お互い新しい形で働く様になり、二人でがんばろ~会を開催するに、ええお鮨行きたいけど♡ということでlet's go!
場所は、暑いので、日本橋に向かう難波ウォークB26番出入口を利用し、相合橋にめざし、橋を渡ったらすぐ右手のビルの8階。
エレベーターで8階へ。
灯篭のお出迎えで中へ。
カウンター席へ案内されました。
今回は、お任せ握り上コース14080円込みを予約。
ドリンクは、ノンアルコールで乾杯。
○先付け
鮑の柔らか煮
名前の通りアワビが柔らかく、上品な薄味で美味しい!からのスタート
○旬菜 3種盛
・海老、せろりとトマト白酢和え
白酢が、ヨーグルトのようなさっぱりとしたような感じで美味しい。
苦手野菜、ウリ科は伝えていましたが、せろりまでは言えてなくて。。。。(;^_^A
・あおりいか胡麻和え
いか好物で、よもやの胡麻和えのバランスよく美味しい。
・イシカゲ貝
2年前にしったイシカゲ貝の美味しさ。東北の貝で、関西のとり貝とよく似たシーズンにいただける貝で
ワサビを添えていただく、今年お初!
甘いし美味しい!!
○お鮨スタート!
・本マグロ
境港より。ねとっと脂感あり美味しい!!
ネタがぽってり!初めからテンションあがります。
しゃりは人肌な暖かさ。。やや赤酢。
ホロっとした感じが好きな感じ。
・剣先イカ
仕上げはスダチ、塩。いかの中でも、剣先が好きなのでテンション上がり、美味しい。
・金目鯛
やや炙り、脂感よく美味しい!!おいしー!いう度、握ってくださってる方がありがとうございます!!と言ってくださるのが、これまた、うれしいなー。
・コハダ
身厚のコハダ。
・赤身漬け
福井県産の地からじ、ミルクキャビアが乗り見た目、美しく触感よく美味しい。
・鯵
実は、鯵あまり得意でないのですが、しゃりに芽ネギをのせ鯵がのり、口の中で程よい脂感で
美味しくいただけました。
・鮪赤身漬け 福井県産 地がらし
漬け好きです。地がらしとの相性よく美味しい。
・車海老
活車エビをボイルされ、むいて握ってくださいました。大きさあり、甘さあり満喫♬海老好きとしては
幸せ。
・ホッキ貝
やや炙ったのが、甘味を引き出し貝好物人には満喫!美味しい!
・雲丹いくらミルクキャビア丼
これがでてくるとテンションあがります!
雲丹♡いくら♡
・玉子
焼き上がりふわっと綺麗で、甘すぎず美味しい。
・穴子
蒸した穴子がフワフワで、煮詰めが塗られ、見た目とおり、お味も美味しい。
○蒸し物
鱧、冬瓜、フカヒレの蒸し物に餡かけされた一品。
冬瓜なんとかいただきました。
○巻物
干瓢の甘さ、海苔の香りの良さと〆を満喫。
○汁物
赤出汁 あおさ、ワカメ。やはりお鮨には、赤出汁。goodです。
○季節の甘味
お店の焼印をされたパリッとした最中の中には、バニラアイスとリンゴジャム。甘すぎず、酸味強くなく美味しい。
マンゴープリン。事前に確認され、いただいてみることに。。
今まで、いただけず、反省。こちらの?とても美味しい。
店内、道頓堀川のテラス席もあり、楽しい感じ。
北側は、ちょこっとしたお庭があり半個室もありました。
まだお客さんがいない時間帯だったので、嬉しくて撮影許可いただき撮りました。
しばらくしたら、常連ご夫妻や若いカップル、女性同士と徐々に賑わってました。
友人とのがんばろー会に、ふさわしいひと時がすごせました。
あがり、めずらしく、ほうじ茶でした。
贅沢をいうと白身も食べたかったかな♡