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お店は2階にあります。
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アワビの肝
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北海道産 芽キャベツとアスパラ
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北海道産 ワカメポン酢
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ヒラメ
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初カツオ漬け
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北海道産 シメサバ玉ねぎ醤油
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北海道産 銀だら西京焼き
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アラバシリ
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蒸しガキ
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ホタルイカの焼物
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たけのこと春ワカメ
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茶碗蒸し(北海シマエビと青のり)
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カワハギ肝乗せ
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こはだ
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スミイカ塩
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鹿児島アジ
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赤貝
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この日のマグロは千葉県銚子延縄
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マグロ赤身
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中トロ
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イワシ
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バフンウニ
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海老
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穴子
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中トロの巻きずし
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味噌汁
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この日は友人と横浜で会食。
まずは生ビールで乾~杯。
(つまみ)
・アワビ
・北海道産 芽キャベツとアスパラ
角ハイにチェンジ。
・北海道産 ワカメポン酢
(お造り)
・ヒラメ 御殿場ワサビ
・初カツオ漬け
・シメサバ玉ねぎ醤油
ジャパン(あらばしり)に移行。
(焼物)
・北海道遺産 銀だら西京焼き
・蒸しガキ
・ホタルイカの焼物
(お口直し)
・たけのこと春ワカメ
・茶碗蒸し 北海シマエビと青のり
焼酎(三岳)を勧められる。
(握り) 9貫+巻物
・カワハギ肝乗せ
・スミイカ塩
・鹿児島産アジ
・赤貝
・千葉県銚子マグロ延縄赤身
・中トロ
・イワシ
・バフンウニ
・穴子
・中トロの巻物
・味噌汁
いや~、飲んだ飲んだ、食べた食べた。大将の軽快なトークと素晴らしい逸品の数々に魅了され、あっという間の3時間でした。つまみと握りが美しいです。
土曜日のカウンター席はいつも一杯です。そりゃそうです。うまいもん。