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漬けマグロ
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バフンウニ
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金目鯛の昆布締め
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赤貝
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車海老
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車海老
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ツリアジ
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スミイカ
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寒鰤
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雲丹の食べ比べ
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ムラサキウニとバフンウニ
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マグロの大トロ
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甘鯛のかぶら蒸し
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平目とつぶ貝
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鰹のタタキ
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白子と太刀魚の天ぷら
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カマスの塩焼き
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ココナッツプリンの抹茶ソースかけ
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べったら漬け
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純米吟醸
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
一流のお寿司は、ネタの新鮮さはさることながら、シャリやしょう油の格が違うように思える！
◆甘鯛のかぶら蒸し
◆平目とつぶ貝
◆鰹のタタキ（桜チップ）
◆カマスの塩焼き
◆白子と太刀魚の天ぷら
◆握り
金目鯛の昆布締め
赤貝
ツリアジ
漬けマグロ
車海老
スミイカ
寒鰤
大トロ
雲丹の食べ比べ（ムラサキウニとバフンウニ）
◆べったら漬け
◆赤だしの味噌汁
◆江戸前の玉子焼き
◆ココナッツプリンの抹茶ソースかけ
一つひとつのネタが大きくて食べ応えがある！赤酢を使った江戸前寿司で、主役のネタを引き立てる名脇役になっている！主張しすぎないのがよい！
一番美味しかったのは「漬けマグロ」。大間の天然マグロの赤身の漬け。このしょう油が絶妙なの！こんなに深く染み渡っているのに、濃すぎない！甘く出汁香るしょう油が最高です！
「赤貝」や「車海老」は、まだ生きた状態から調理をしていく。赤貝のコリコリ感、車海老のぷりぷり感はたまらないですね！
雲丹の食べ比べは、追加料金を払って、バフンウニとムラサキウニの両方食べさせていただきました！
一年間頑張って働いた最高のご褒美になりました！
ごちそうさまでした！