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外観
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この路の奥
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入口
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カウンター
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ドリンクメニュー
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突き出し
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突き出し
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子持ち昆布
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鮪/平目昆布〆/赤貝
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鮪/平目昆布〆/赤貝
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枯酒(ロック
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衣つけて
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揚げて
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才巻海老
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エビ2尾と頭
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海老2尾目と頭
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活き穴子
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活き穴子
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活き稚鮎
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活き稚鮎
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稚鮎
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穴子
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穴子と骨
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穴子の骨は味付け済み
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穴子
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小玉葱
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キス
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蓮根
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雲丹
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雲丹が増えたw
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茄子
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茄子汁ぶしゃー!w
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帆立
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帆立
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ふきのとう/タラの芽
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最近、あの手この手で工夫して、
お客を飽きさせないよう?自分のお店を
より印象付けようと、色々と魅せ方諸々を
考えてるお店も増えてますが、
やはりは心鷲掴みにするのは、コレ?!
カウンター目の前のライブ感ですかね。
天婦羅はその江戸っ子の原点とも言えるジャンル!
活き稚鮎に、活き穴子っ!
目の前で生きたまま調理される姿は、
若干の悲哀と、それを上回る臨場感に
その息をリアルに感じられテンション上がります!
活き穴子の裁かれる前って初めて見たかもですが、
案外小さ目?顔がピングーみたい(笑
戴いたのは、下記の通り。
・突き出し:子持ち昆布
・お造り:鮪/平目昆布〆/赤貝
・才巻2尾
・活き稚鮎
・活き穴子
・小玉葱
・キス
・蓮根
・雲丹海苔巻き
・茄子:瑞々しいっ!
・帆立海苔巻き
・ふきのとう:蕾は酢味噌で。
・タラの芽
途中からなんだか、隣の人が勝手に置いてくる?!
ドラミが1.5人前食べてるんですけどw
中国の方との間に挟まれ、喋る、飲む、食う、
忙しいので、自分の分は自分で食べてください。
甘えないで欲しいw
とはいえ、ゴチになってる身ゆえ、
そんなに強く出られないのが悲しいかな(爆
めっちゃ飲んでフラフラです。
ご馳走様でしたぁ~☆彡