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茶碗蒸し
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ヤリイカ
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赤貝
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鰆
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焼き椎茸の握り
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金目鯛の昆布締め
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雲丹の手巻き
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中トロ
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赤身の漬け
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コハダ
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穴子
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干瓢巻き
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だし巻き卵
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わさびの茎醤油漬け
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壽初春大歌舞伎の観劇前に、「鮨 學」でのランチタイムを楽しみました。
お店の雰囲気は居心地が良く、大将の美しい所作と優しい人柄が印象的で、まさに心地よい時間を過ごせました。
注文したのは「お昼 お任せ握り 10貫」(6600円)。
茶碗蒸しのあんかけ(生姜のせ)
ヤリイカ
赤貝
鰆
焼き椎茸の握り
金目鯛の昆布締め
雲丹の手巻き
わさびの茎醤油漬け
中トロ(青森大畑産)
赤身の漬け
大根のべったら漬け
コハダ
お椀
穴子(半分にして塩とツメ)
干瓢巻き
だし巻き卵
大将の熟練した技術と熟成された味わいの深さが私のDNAに響き、感動を覚えます。
帰りにはお年賀もいただき、大満足。お店を出て、家族や友人を誘ってまた訪れたいねと言いながら歌舞伎座に向かいました。