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〆鯖
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蛸の造り
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みそ貝焼
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みそ貝焼
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風味抜群な青さ海苔と鮪の山かけ
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〆鯖
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蛸の造り
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みそ味噌
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風味抜群な青さ海苔と鮪の山かけ
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豊盃 限定酒 呑み比べ
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風味抜群な青さ海苔と鮪の山かけ
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江戸切子の酒器
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〆鯖
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紀土 特別純米
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〆鯖と水槽には天然物の海鞘
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蛸の造り
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大那 超辛口純米
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蛸の造り
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みそ貝焼
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七力 純米吟醸
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みそ貝焼
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元祖みそ貝焼の店
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海鮮美酒 木村
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海鮮美酒 木村 外観
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週末金曜日の夜は刺激を求めて三沢へ。三沢は八戸から約20㌔ほどの場所にあり在日米軍三沢基地が所在する異国情緒を感じさせてくれる街です。実際、米軍基地がある関係で三沢に住まわれている外国人は人口の約25%を占めることからも基地周辺の街並は完全にアメリカナイズされていることも何ら不思議ではありません。仕事を終えて盛岡から東北自動車道、八戸自動車道を経由し三沢の宿泊先ホテルへ到着したのが21:00過ぎ。チェックインを済ませ『ホテル』のフロントでいただいたホテル近隣の飲食店マップの中から『元祖みそ貝焼』の店であり日本酒の品揃えも良いという海鮮美酒『木村』さんへ寄せていただきました。店内には三組程の先客の方々がテーブル席で楽しそうに酒を酌み交わされておりました。自分はカウンター席の中央部へ席を取らせていただきます。日本酒のリストの中からオリジナルの酒米 豊盃米を使い協会6号、7号、8号の酵母を使い仕込まれた地酒『豊盃』の限定酒の呑み比べというものを見つけ間髪入れずにそれをオーダー。デフォルトで供されたつきだしの小鉢には青さ海苔(アオサノリ)に山芋(ヤマイモ)とろろとぶつ切りの鮪(マグロ)の鮪(マグロ)の山芋風の小鉢が供されました。お腹が空いていたこともあるかもしれませんがとても美味しい一品であり上々のスタートとなりました。酒肴の品書きの中から『〆鯖(シメサバ)』と『蛸(タコ)』の造りをオーダー。程無くして供された〆鯖(シメサバ)も蛸(タコ)も見るからに美味しそうです。〆鯖(シメサバ)は八戸沖で水揚げされた1㌕級の大きな銀鯖(ギンサバ)を使われているとのことですが鯖(サバ)自体の脂のり、酢と塩の締め加減がとても素晴らしく美味しいものでしたし一方の蛸(タコ)は三沢の地蛸(ジタコ)で噛めば噛む程に旨味が愉しめる上質な蛸(タコ)でした。二種類の造りに合せて『紀土』純米酒と超辛口の『大那』純米酒とともに愉しませていただき『元祖みそ貝焼』の店ということなのでその『みそ貝焼』を所望しいただきました。目の前に焜炉が置かれその上に直径25㌢程の大きな帆立貝の貝殻が置かれます。女将さんが手馴れた手つきで帆立(ホタテ)の稚貝(チガイ)に占地茸(シメジ)に長葱(ナガネギ)に味噌(ミソ)を加え軽く焼き仕上げに溶き卵を貝殻に流し入れ卵とじにして出来上がりです。ハフハフと声を発しながら熱々ほっかほかの味噌貝焼を肴に地酒『七力』の純米吟醸とともに大将、女将さんとの会話のキャッチボールを愉しみつつ酒盃を傾け楽しい時間を過ごさせていただきました。海鮮美酒『木村』さんは日本酒好きの方や美味しい海鮮料理を求める方にオススメしたい佳店です。