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清流アユの塩焼き
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名物「瓦そば」
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カラスミ餅と八寸
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グジ お頭煮つけ
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シャコの天ぷら
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外観
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カウンター
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自家製カラスミ・餅 海苔巻き
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鱧(ハモ)お造り
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鱧の骨は全て抜き取る
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海水・淡水・汽水魚など、バリーエーション溢れる魚料理を供し、地元の好事家たちが集うお食事処。釣師で、フグ捌きの全国大会で表彰歴もある店主だけに、魚の目利きに間違いなしの名店です。
某アルコールメイカーの居酒屋サイトでの紹介を見ての訪問。清流アユの飾り調理や、ハモの骨抜きされたハモ刺しなど、趣向を凝らした魚尽くしを堪能しました。
◆おまかせ7,000円コース
お酒は地元を中心に
◆防長鶴 (周南市・山縣本店)
◆わかむすめ燕子花 (山口市・新谷酒造)
◆原田(周南市・はつもみぢ酒造)
先ずは、自家製のカラスミとお餅を、海苔に包んだ突き出しでコース開始。
次に、八寸。
バターナッツ南瓜のポタージュ、つるむらさきのお浸し、おきゅうと、骨せんべい
三品目がお造り。
完全に骨を抜いたハモの刺身 この地方の甘めの醤油で
四品目がマツタケと鱧の土瓶蒸し。
五品目が甘鯛(グジ)のカマ煮。
六品目が清流の生きた鮎を塩焼きに、綺麗に飾っての盛り付けで登場です。
七品目はシャコの天ぷら
八品目にジュンサイ。
九品目に〆の瓦そば
デザートは酒粕のソルベ。
生きた鮎の登場など、とても楽しい一夜で、色々な海の幸・川の幸を堪能できました。