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入り口
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入り口
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梅酒のソーダ割
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春子
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大将
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墨烏賊
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ひらめ
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桜鱒
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鰯
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蛤
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金目鯛
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鯵
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鮪
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漬け
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中トロ
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鯖
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シマエビ
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バフン雲丹
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穴子
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味噌汁
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玉子
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目下、話題のお寿司屋さんです。
代々木八幡の本店に続き、こちらと青山に支店が。
恵比寿店は、駅から徒歩2分。
夜2回転です。
ビルの3階まで、階段をあがると、
仄暗い店内。
ちょっとスタイリッシュです。
カウンター8席のみ。
こちらを任されている大将、浦野博正さんは、
なんと、ドイツでキャリアをスタート。
師匠はなし。
帰国してすぐ、シンガポールに行くはずが、
コロナで足止めになったときに、
ご縁があったそう。
それにしても、寡黙でもくもくと握るその寿司は、
江戸前伝統の技。
しかも、握り14貫で8000円という驚異のCPなのです。
シャリ、タネ、煮切の仕上がりは、とてもこの価格とは
思えないほど。
では、内容です。
・春子
・墨烏賊
・ひらめ 縁側をのせて
・桜鱒
・鰯
・蛤
・金目鯛
・鯵
・漬け (那智勝浦)
・中トロ
・鯖
・シマエビ
・バフン雲丹
・玉子(芝海老、長芋のカステラ風)
*赤味噌の味噌汁
お供は、
梅酒のソーダ割
ほぼおしゃべりもせずに、淡々と握っていますが、
握り終わると、きさくにおしゃべり。
いや、ちょっと感心しました。