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ご主人
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鰻重上
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白焼き
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皮焼き
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看板
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小上がり
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テーブル
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店内
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赤星
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お通し
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漬物
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たこわさ
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う巻き
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う巻き
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レモンサワー
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食べ比べ串
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食べ比べ串
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皮焼き
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鰻重上
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鰻重上
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肝吸い
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くりから
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くりから
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くりから
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白焼き
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白焼き
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酔鯨
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店内
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食後
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外観
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外観
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YouTube用のサムネイル
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https://youtu.be/8H0DmrOJ0I0?si=F2Af3xl8z7f5_Y2T
↑YouTube はこちら。
https://youtube.com/shorts/ggY4o3hothg?si=E79397P8L2Mgbt_A
↑YouTubeショートはこちら。
今年の夏は酷い有り様で。
例年に比べても、暑さの籠り方が半端じゃなく感じます。
『鰻は冬に食うもの』というイメージを持っているのですが、さすがに夏バテしているので、親友を誘い話題の鰻専門店の予約を入れました(2023年8月20日)。
・うなぎ創作 鰻樹。
Googleでのレヴューの画像を見ていて、喉が鳴りました。
マツコなんちゃらの番組に出たそうですが、僕はそこにはミリも興味はなく(笑)
吉川駅から歩いて1分。
店はビルの2階にありますが、パッと見は鰻屋だとは分かりません。
階段を上がった上にある看板で、なるほど、と思う感じです。
小上がり、4人掛けテーブル、2人掛けテーブル、カウンターのレイアウト。
男性2名でのオペレーション。
鰻屋と言うより、居酒屋的な造りの店内でした。
オーダーは。
・瓶ビール(赤星中瓶)×2。
・鰻重(上)。
・白焼き。
・食べ比べ串。
・くりから。
・う巻き。
・皮焼き×2。
・漬物。
・たこわさ。
追加で、
・レモンサワー。
・酔鯨1合。
・生ビール×2。
実は事前にYouTubeコミュニティにアンケートを出していて、『何を頼むべきか?』で53票いただいていまして、その結果に沿ったオーダーです。
各々の詳細は、興味があれば動画でどうぞ。
ご主人がう巻きについて語ってくれています。
一つ言うのならば、限定の皮焼きの旨さに唸りました。
鰻刺しが出せる(さばける)店だからこその一品で、鰻の旨さが一串に集約されていました。
一人一本限定ですが、5本は食べたい(笑)。
ご主人は先ずは鰻の販売店に勤め、その後老舗の鰻屋に勤めてチーフになり、結果を出してから独立されています。
メニューを見ても、鰻の可能性に挑んでいる姿勢が伝わりますが、基本を押さえた上での事なので、軸はブレていません。
そして、思いの外リーズナブルでした。
平日限定のランチメニューを見て、僕等は驚きました。
総じて。
古典を学び、新境地も拓く。
その道は厳しいものかも知れませんが、僕はこの人は鰻の未来を変えるかもしれない、思いました。