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【H25.9.5】
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【H25.9.5】秋刀魚煮付け。
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【H25.9.5】
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【H25.9.5】秋刀魚炙りと鯖。
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【H25.9.5】秋刀魚炙りと鯖。
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【H25.9.5】愛媛の若布。歯応えあり。
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【H25.9.5】ワイン“和”。
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【H25.9.5】千葉のノドグロ。
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【H25.9.5】千葉のノドグロ。炙り。
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【H25.9.5】千葉のノドグロ。炙り。
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【H25.9.5】大間の鮪。
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【H25.9.5】大間の鮪。
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【H25.9.5】新子。
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【H25.9.5】蛸と烏賊。
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【H25.9.5】鯵。
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【H23.3】
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【H23.3】広いカウンターにお邪魔しました。
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【H23.3】赤城山 純米吟醸酒。気が付きませんでしたが、この杯は九曜星?
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【H23.3】赤城山 純米吟醸酒。女性にはこんな可愛い杯が。
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【H23.3】赤城山 純米吟醸酒。
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【H23.3】お通しのホタルイカ。
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【H23.3】小肌。
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【H23.3】〆鯖。
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【H23.3】のどぐろは、炙りで。
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【H23.3】煮蛤三貫。
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【H23.3】穴子。
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【H23.3】玉子。
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【H23.3】平目。
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【H23.3】ご馳走さまでした♪
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【H23.3】
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【H23.4.2】左から、はた、くろむつ、きんめ。のどぐろ炙り写真忘れました(笑)。
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あたしは、ここの穴子の天ぷらしか美味しいと思わない!
と
知り合いのママさんが豪語。
気になって、ちょこっとお邪魔してみました。
L字のカウンターには二組。
老夫婦と、お子さま連れの若夫婦です。
奥には、お座敷。
結構な人数がお邪魔しているようです。
アットホームな雰囲気ですね。
L字の底の誰も居ない側に座ります。
とりあえず、日本酒をお願いします。
カウンターの他のお客さんには、恐縮です。
出て来たのは「赤城山純米吟醸」。
おちょこが綺麗です♪
ちびちびやりながら、一貫ずつ握ってもらうことに。
シャリは、少し甘めですが美味しいです。
私には若干量が多いでしょうか。
中では、〆鯖が美味しい。
旨みが存分に味わえ、そののシャリにもよく合います。
のどぐろ握りは炙りですがしっとり美味しく、芳ばしさや旨みなど口の中に残る余韻を愉しめました。
平目、山葵が妙に辛かったのですが十分に甘み感じる白身でした。
ご主人と色々お話させて頂くと、私は四代目なのですとのこと。
それほど続いているお店、高崎には他にあるのでしょうか。
まだまだ若そうなご主人。
のびしろも期待できそうです。
最後に、玉子をお願いしました。
美味しいお菓子みたいな、上品な甘さ。
芳ばしささえ感じ、何だか四代目という歴史を垣間見た気がしました。
美味しいお茶で〆させて戴きました。
あっ
穴子の天ぷら、忘れました(笑)。
実は、その夜はこのお店が3軒目。
かなりお酒も入っていたので、記憶が曖昧でした。
穴子の握りじゃなかった。。。
近いうちに、リベンジですね♪