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トロ
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赤身
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鰆(炙り)
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のどぐろ(炙り)
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北寄貝
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うちわはぎ
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鯵
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海老
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烏賊
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赤だし
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ホヤの塩辛
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かつおの塩たたき
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雲子のポン酢がけ
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猛者エビのパリパリ揚げ
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先付け(ヤリイカ生姜乗せ)
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瓶ビール
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奥出雲
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月山
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かつおの塩たたき
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猛者エビのパリパリ揚げ
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JR山陰本線松江駅より徒歩8分、 1911(明治44)年創業の寿司店「千鳥寿し」さん。
こちらは創業以来幾度か店舗形態を変えながら、2005(平成17)年の店舗改装をきっかけに、これまでのテイクアウトに加え店内営業をスタートしたのだそう。
お伺いしたのは日曜日の18時半過ぎ。
狙っていたお店はどの店も予約で満席…危うくディナー難民になりそうでしたが、千鳥寿しさんに電話をかけてみるとOKとのこと!
ありがたや…
いそいそと準備をし、お店にお伺いしました。
まずは定番の瓶ビールを注文し、酒のアテに以下のメニューを注文しました!
・ホヤの塩辛
・鰹の塩たたき
・雲子のポン酢がけ
・猛者エビのパリパリ揚げ
ホヤの塩辛大好きなんですよね!ホヤの香りが苦手な方って結構多いイメージですが、これがクセになるんですよ。酒のアテにもピッタリです!
鰹の塩たたき、雲子(鱈の白子)のポン酢がけも文句なしに美味いし、猛者エビのパリパリ揚げはもう最高!頭からバリバリいけます!
そしてここで日本酒にチェンジ。
日本酒は奥出雲をチョイスしつつ、握りも併せてスタートしました。
・トロ
・赤身
・鰆(炙り)
・のどぐろ(炙り)
・ホッキ貝
・うちわはぎ
・鯵
・海老
・烏賊
握りはどれも文句なしに美味いですね!シャリも口の中でホロリとほどける匠の技。下手な寿司屋よりめちゃくちゃ良い仕事をしてます。
中でも北寄貝と味は絶品でした。
奥出雲を飲み干したあとは月山に切り替え、寿司を堪能した後は赤だしで締め!我ながら良い流れに持っていけたと思います笑
松江は本当に良店が多いですよね!これだけ食べて飲んで1万ちょいなんだから最高です!また訪問したいお店が一つ増えました。
またお伺いします!ごちそうさまでした。