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⑯大トロ(塩釜)
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⑰車海老、海老味噌
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⑨金目鯛
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⑬茶碗蒸し、根室ホタテ、桜エビ、毛蟹、ノドグロスープ
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⑪桜鱒(北海道富津)
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①蛍烏賊(富山)、福岡八女の筍
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①蛍烏賊(富山)、福岡八女の筍
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②蛸(福岡)と鮑(佐賀)
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②蛸(福岡)と鮑(佐賀)
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③春のお造り …桜鯛(姪浜)、鯛の白子、
胡麻醤油、穂紫蘇、胡麻、芽葱
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③春のお造り …桜鯛(姪浜)、鯛の白子、
胡麻醤油、穂紫蘇、胡麻、芽葱
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④お凌ぎ 葱トロ
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④お凌ぎ 葱トロ
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⑤紫雲丹(長崎)、キャビア、甘酢のジュレ
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⑥ノドグロ(長崎)炭火焼
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⑥ノドグロ(長崎)炭火焼
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⑦ 鮟肝
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⑧カラスミ大根
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⑨金目鯛
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⑩とり貝(淡路島)
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⑪桜鱒(北海道富津)
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⑫小肌(天草)
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⑫小肌(天草)
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⑬茶碗蒸し、根室ホタテ、桜エビ、毛蟹、ノドグロスープ
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⑭赤身漬け(下田)
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⑭赤身漬け(下田)
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⑮中トロ(下田)
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⑮中トロ(下田)
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⑯大トロ(塩釜)
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⑰車海老、海老味噌
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⑱鯵(和歌山箕島)
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⑱鯵(和歌山箕島)
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⑲椀 味噌汁
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⑳北紫雲丹(北海道函館)
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⑳北紫雲丹(北海道函館)
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㉑べったら漬け
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㉒煮蛤
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㉓穴子
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㉔芝海老と大和芋の玉子焼き
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㉕鉄火巻き
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㉖干瓢巻き
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中洲川端駅から徒歩7分
寿司の百名店で【GOLD AWARD】の
「鮨 さかい」を訪問。10年ぶりの訪問で移転後は
初めてです。
予約できたので土曜の11時に訪問。
堺大将の挨拶から始まり、お任せコースがスタート。
握りはもちろんの事、つまみが別格で美味しいですね!
福岡出身の小職には水が合うと言うか味わいが
とても好みですね!
中でも雲丹とキャビアの甘酢ジュレと
毛蟹ノドグロスープの茶碗蒸しが
特に美味しかったです。
握りではマグロの3連発(漬け・中トロ・大トロ)と
海老味噌が挟んである車海老と鯵が特に旨かった
ですね!
最後まで美味しく頂きました。
【本日のメニュー】
◆季節のつまみと握りのおまかせ 44,000円
<つまみ>
①蛍烏賊(富山)、福岡八女の筍
②蛸(福岡)と鮑(佐賀)
③春のお造り …桜鯛(姪浜)、鯛の白子、
胡麻醤油、穂紫蘇、胡麻、芽葱
・鯛の白子と胡麻醤油の濃厚な味わいに負けない
桜鯛の旨味!
④お凌ぎ 葱トロ
・脂の旨味と甘みが凄い
⑤紫雲丹(長崎)、キャビア、甘酢のジュレ
・濃厚な雲丹とキャビアですが、甘酢でサッパリ
頂けました!
⑥ノドグロ(長崎)炭火焼
・大将によるとベストシーズン、脂が爽やかな
甘さで間違い無く美味しい
⑦ 鮟肝
⑧カラスミ大根
<握り>
⑨金目鯛
⑩とり貝(淡路島)
⑪桜鱒(北海道富津)
⑫小肌(天草)
・玉〆
⑬茶碗蒸し、根室ホタテ、桜エビ、毛蟹、
ノドグロスープ
・旨味のデパートでとても美味しい。
桜エビがソフトシェルで食感も良し
⑭赤身漬け(下田)
⑮中トロ(下田)
⑯大トロ(塩釜)
⑰車海老、海老味噌
⑱鯵(和歌山箕島)
・香りが半端ない、とにかくウマい!
⑲椀 味噌汁
⑳北紫雲丹(北海道函館)
㉑べったら漬け
㉒煮蛤
㉓穴子
㉔芝海老と大和芋の玉子焼き
㉕鉄火巻き
㉖干瓢巻き