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オコゼ。身と胃袋、内と外の皮、肝。
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マナガツオの炭火焼き
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塩竈産本マグロの中トロ
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地物のマコガレイ
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地物の車海老
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地物の蒸し金目鯛
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今夜はこちらへ。
四国八十八ヶ所巡礼の行き当たりばったりの旅は徳島〜高知〜愛媛を巡りいよいよ香川県へ。
昨夜の松山市の二つ星寿司店の大将におすすめしてもらったお寿司屋さんです。
ダメもとで当日電話してみると、キャンセルがあったらしくお一人様ならばなんとか入れるとの事。
今回の旅はなんたら運が良いんでしょうか。
という事で20時30分からの席、カウンターは大将の目の前にてスタートです。
焼き場もカウンター内にありライブ感満載です。
とりあえずビール、後は冷酒をお任せでお願いしました。
いただいたものは以下の通りです。
●瀬戸内の手長蛸
胡瓜と生姜をそえて。
冷たいかと思いきや湯引き。
胡瓜の食感とのコントラストが良いです。
●地物のワタリガニ
下にはもずく。
途中で大将が「オリーブオイルが良き合うんです」とオリーブオイルを投入してくれます。
これがまためちゃくちゃ合う。
●お造り1
とり貝と北海道の雲丹。
とり貝は湯引きを山葵と醤油で、雲丹は塩山葵でいただきます。
●お造り2
瀬戸内のオコゼ。
身、胃袋、外と内の皮、肝。
ポン酢で。
この食べ方は初めてでしたが最強の組み合わせです。
●瀬戸内のマナガツオの炭火焼き
2日連続のレア物、マナガツオ!
ここから握り。
人数分の握りのネタを目の前で仕上げていきます。
包丁さばきが驚愕のレベルです。
今まで見た寿司職人さんの中でNo.1は、淡路島の「のぶ」さんですが、それに匹敵するほどです。
と同時に個室の握りを大皿で握って行きます。
握りも驚愕のスピードですが、シャリのお櫃からは湯気が。。。
見るからにシャリの色味は赤酢をブレンドしたもの。
絶対美味しいでしょ。
●塩竈の鮪 赤身
うん、間違いない美味しさ。
●塩竈の鮪 中トロ
赤身と同じ個体。
●地物のアオリイカ
●地物のマコガレイ
朝どれ。
●地物のアコウ
少し寝かせてあります。
キジハタです。
●サヨリの酢橘〆
最高。
●甘海老の塩とうがらし
おそらく新潟のかんずりです。
●地物の車海老
●地物の蒸し金目鯛
●淡路島の雲丹
●ホタルイカ
シャリの間にイカわた!
●ねぎトロ
海苔で巻いて手渡しで。
●地物の穴子
塩、手渡しで。
これがまた美味しい。
だいたいふわふわに仕上げる穴子ですが、こちらは鰻の関西風のごとく地焼きしたもの。
●甘夏のアイス
一口そのままでいただき、先程のオリーブオイルをかけてくれます。
コースは以上。
地物にこだわった素晴らしいお寿司屋さんでした。
おつまみは冷酒が進みすぎる最高のラインナップで、特に肝を使用したオコゼのお皿は驚愕の美味しさ。
握りも素晴らしく赤酢をブレンドしたマイルドなシャリはネタによって絶妙な温度で提供されます。
地魚を1番美味しい食べ方で。
瀬戸内の魚をやらせたら世界一の職人さんではないでしょうか。
そんな大将は気さくな方で終始和やかでアットホームな雰囲気。
最高のひとときでした。
ごちそうさまでした!