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〆鯖
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本鮪 中トロ
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間八
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北寄貝 造り
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穴子白焼
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白子春巻
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鯵フライ
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八戸黒牛のステーキ
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白レバー山椒焼
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本日のにぎりずし
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占地茸の味噌汁
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梶木まくろの漬丼
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〆鯖、本鮪 中トロ、間八の造り
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北寄貝 造り
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穴子白焼
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白子春巻
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鯵フライ
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八戸黒牛のステーキ
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白レバー山椒焼
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本日のにぎりずし
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梶木まくろの漬丼
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占地茸の味噌汁
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黄身を潰して
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〆鯖、本鮪 中トロ、間八の造り
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生ビール
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北寄貝 造り
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東洋美人 純米大吟醸
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東洋美人 純米大吟醸
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穴子白焼
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冩樂 純米吟醸おりがらみ参
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白子春巻
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冩樂 純米吟醸おりがらみ参
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鯵フライ
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磯自慢 純米吟醸
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八戸黒牛のステーキ
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磯自慢 純米吟醸
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八戸黒牛のステーキ
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ハイボール
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白レバー山椒焼
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本日のにぎりずし
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占地茸の味噌汁
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梶木まくろの漬丼
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品書き 其の一
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品書き 其の弐
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お酒とご飯の店 暖だん 外観
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吉永小百合さんも訪れたたぬき小路
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『Casa del Cibo』さん、そしてCuisine Française『Yui』さんへと寄せていただく一泊二日の予定での今回の八戸遠征でしたがと或ることから延泊することに。そして夜に向かったのは吉永小百合さんも訪れた八戸のディープゾーン『たぬき小路』内の中程右手に店を構えられるお酒とご飯の店『暖だん』さんです。健啖家の八戸の友人に連れられ初訪させていただきました。カウンターの末席に席を取らせていただき先ずはギン冷えの生ビールで渇いた喉を潤し友人のオーダーした酒肴を摘みつつ楽しい時間を過ごさせていただきました。いただいた料理は八戸前沖鯖の『〆鯖(シメサバ)』に青森龍飛崎の天然『本鮪(ホンマグロ)』中トロに天然『縞鯵(シマアジ)』、青森三沢産『北寄貝(ホッキガイ)』の造りの三点盛から順に八戸産『穴子(アナゴ)』の白焼に『燻製(クンセイ)チーズ』、八戸産の真鱈(マダコ)の白子(シラコ)を使った『白子(シラコ)の春巻(ハルマキ)』、活けのものの『鯵(アジ)』を使った『アジフライ』、鶏の『白レバー』の山椒焼(サンショウヤキ)に八戸産『黒牛』のステーキ。本日の『にぎり寿司』に占地茸(シメジ)の味噌汁(ミソシル)に『梶木鮪(カジキマグロ)』の漬丼を日本酒とともに味わい呑むよりも食べに徹してお腹がパンパンに膨れ上がった週末、土曜日の八戸の夜。