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海老
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真鯛
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穴子
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烏賊
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出汁巻玉子
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出汁巻玉子
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海老と真鯛
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穴子と鮭
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烏賊
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赤星ラガー
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海老と真鯛
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赤星ラガー
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穴子と鮭
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俵型の天むす
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羽釜
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夜の部の品書き
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テイクアウト用の品書き
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喜多コースター
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PayPayで支払い
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昼は天むす屋さん、夜は割烹
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天むす品書き
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喜多 外観
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喜多 表札
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ランチはMichelin⭐️に輝く祇園の銘店『阪川』さんで10有余年間 二番手として阪川さんを支えられた北さんが独立開業された昼は『天むす』と出汁巻玉子、夜はカウンター割烹として二毛作営業をされている『喜多』さんへ寄せていただきました。全四席のカウンター席の末席に席を取らせていただき先ずはサッポロの赤星ラガーと『出汁巻玉子』でスタート。そしてお目当ての天むすの當日のラインナップは海老(エビ)、真鯛(タイ)、穴子(アナゴ)、鮭(シャケ)、烏賊(イカ)の全五種類のラインナップ。次から次へとテイクアウトの天むすと出汁巻玉子を買求めに来られる御客さんの姿を横目に元々はお茶屋さんへ舞妓さん芸妓さん御用達で届けられていたものより1.5倍の大きさにした俵型の『天むす』と『出汁巻玉子』を北さんとの昔話に花を咲かせつつ美味しく楽しい時間を過ごさせていただきました。天むすとは基本的には海老(エビ)の天ぷらを具材にした小ぶりのおにぎりのことを称し発祥は三重県津市にある『千寿』さんという店と言い伝えられています。今では名古屋グルメのひとつして全国的に知名度の高い天むす。『喜多』さんで供されるソレは出汁の味が衣にたっぷり染み込んだ天ぷらが俵型のおむすびの上にオンザライスし海苔(ノリ)のバンドで巻かれた独特のスタイルです。1個300yenという値段設定は決して安価とは言えませんが穴子(アナゴ)や鮭(シャケ)の天むすは目から鱗の美味しさです。おにぎり屋さんというよりは鮨屋さん感覚に近く使い手のある『喜多』さん夜は『阪川』譲りの美味しい料理がいただけるようです。當日はサクッと済ませて嵐電にゆられゆられて嵐山へ紅葉狩りへと移動したのでありました。