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炙りトロ
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瓶ビール
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能登産 寒鰤
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のどぐろ ガス海老
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あおりいか
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手取川
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賀能ガニ
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鯛の昆布〆
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甘エビ
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雲子
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バイ貝
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雲丹
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炙りトロ
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手取川
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鯵
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鮑
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ガリ
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穴子
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小鯛
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鮪づけ
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万寿貝
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ネギトロ
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追加にて雲子①
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味噌汁
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追加にて炙りトロ①
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追加にて雲子②
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追加にて炙りトロ②
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追加にて炙りトロ③
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追加にて雲子③
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此度の金沢旅行のメイン。
こちらにお邪魔するのを楽しみに指折り数え、
体調を整えやって参りました。
おやつに頂いた、菓子などの影響はありませんよ。
こちら、『鮨 志の助』さん。
言わずと知れた、「小松弥助」で修行された若き店主さんです。
伺った時点では42歳のこれからという若さ。
私が言うのも生意気ですが。
高校を卒業した翌日に修行に入られ、
27歳の若さで独立。
移転を踏まえて、現在の場所入江にて7年だそうです。
さらっと話して下さるところが良い方でした。
心躍る中、宿からタクシーにて到着。
店前にて降車です。
さっさと写真を.....写真.....運ちゃん早く.....早く!
パチ、パチ。ふぅ。
さ、落ち着いて暖簾をくぐり入店です。
奥様が笑顔でお出迎え、予約名を告げご挨拶。
オープンな板場には既に大将がスタンバイされてます。
予約の時点で撮影の了承を頂いておりましたが、
再度撮影を願い出ると、「私はご遠慮して」と謙虚に下がっておいででした。
白木のL字のカウンター席のみの実にシンプルな造り。
これでもかってくらいに飾られてません。
それなのに洒落て見えるんですね。
日本人故かも知れません。
心落ち着きます。
先ずは、”瓶ビール”をお願いします。
「どうしましょう。握って宜しいでしょうか?」と大将。
「先に少しお刺身頂けますか?」と私。
出されたのは。
”能登産 寒鰤の刺身”
つま無しの二切れだが、存在感は確か。
絶妙な脂が舌に乗ります。
続いて。
”のどぐろとガス海老の刺身”
のどぐろは有名、美味しいのは当たり前。
ガス海老は、地方によって呼び名が変わります。
松葉ガニの海老版ですね。
これが太くて甘くてねっとり、めちゃめちゃ旨いです。
「では、握らせてもらいます」
苦手なものを口添え、合わせて熱燗を頂きます。
燗酒は1種類のみ。(これが唯一残念な所)
石川県の手取川を。
九谷焼の綺麗なお猪口と徳利。
さぁ始まります──。
あおりいか
細く切られた烏賊が良い食感でねっとり美味しい
賀能ガニ
味噌乗せで身はほんのり甘く、味噌のほろ苦さでコラボ
鯛の昆布〆
昆布の味が良く染み込み絶妙
甘エビ
大きめの甘エビで甘味が旨い
雲子
口に入れた瞬間これは笑う。抜群のクリーミーさと甘味・旨味
バイ貝
失念.....
雲丹
綺麗な九谷焼の器にて。とろける雲丹
炙りトロ
見た瞬間・口に入れた瞬間で二度笑う。何とも言えない脂と旨味。
鯵
うん。普通
蒸し鮑
失念.....美味しかった筈
穴子
蒸し穴子に柚子の皮が良いアクセントに
小鯛
皮と身とシャリが良い具合
鮪づけ
厚めでねっとり美味しい
万寿貝
程良い食感
ネギトロ巻
白ネギとトロを同時に叩き、抜群の旨味
雲子×3 (友人→炙りトロ×3)
忘れられない旨さ。何個でも頂けます。
味噌汁
鯛のアラの旨味と脂が優しいお味噌と合ってます
殆ど全てを握って頂き、満足どころの話じゃないです。
まだまだ頂きたい衝動を抑えての終了です。
最後に熱いお茶を頂き、一息つかせてもらいました。
後客も数組入られてますが、一様に静かにじっくり感動されてる風です。
是非とも再訪願いたいお店。
興奮冷めやらぬまま、深く賛辞を述べ感謝の気持ちでお店を後にしました。
ご馳走様でした。