亨魚菜おしょろ

It's the best shop!

Grilled Spanish mackerel, grilled sphyraenidae delicious ?

When I went there before, the fish was fresh and the manager was kinder than anything else ?

All the tempura sashimi was the best for the friendly store manager. It was a shop that was close to the station and made me want to go there again and again.

Introduced at Sawako, this shop is good, and challenged. There is a recommendation on the blackboard at the store, No information, no reservation, 2 counters so can I drink a little? If you think about it, you can't enter the store except by making a reservation. Is it not possible to make a reservation for 2 to 30 minutes?

I visited with a friend, but the atmosphere of the store is OK, and the raw shirasu soup stock is the best. All living things are delicious as the name of "Oshoro". I forgot the name, but the pickled mustard radish was also delicious. I wonder if there are a few more drinks. However, it is a store above the average score.

It seems that it was recently renewed and the inside of the store was very beautiful. Perhaps the second photo was one item, it was so delicious that it fell off my cheeks. For the time being, fried blowfish appeared around the cheeks that I picked up and put on, it was too delicious The bones are eaten and the body is fluffy. Finally, the seafood bowl came out. The lean meat in the middle is called a bee, and it's a perch-like fish. It's a mysterious fish that has a red color even though it's a white fish. At the end, it was sold by the general, but it was the best food for the friendly general.

I used it for a dinner with an old friend who I hadn't met for a while due to the corona. Since my place of employment is in this area, I was told that I would be very sorry to trouble you, so I thought, "This is a good idea if you do not find a proper store!" Since they matched, I made a reservation call and ... I couldn't connect. When I went to the store on my way home from work, it was pitch black, although there was a store. I'm sure I gave up because I was weeded out by the world that involved the food and drink industry, and I wondered if there was a good restaurant in the neighborhood. Because, a long styrofoam box is piled up in front of the store. It's like a proof that you're purchasing properly. It is a friendly and handsome Mr. Itamae with the surname Kubota, a long counter run by several part-time workers, and a high table in the back of the store, which is like an eel bed with 3 to 6 seats. The counter is set in a white wood style, and the lighting is a little bright, creating an atmosphere where you can meet delicious food. The minimum requirements for choosing a store for each other were "fresh seasonal vegetables", "bottled red wine because it can be a kind", and "smoking allowed". If you ask for a weekend reservation and look at the item description for your request ... There is "Kawahagi (black scraper) liver soy sauce sashimi"! This is a must-have winter treat. While there are various other winter flavors such as ankimo and milt, I asked for additional steamed raw oysters and matsutake mushrooms in a clay bottle. The excitement doesn't stop! The ankimo I received on the day was a delicious ankimo that I definitely knew. Not to mention the ankimo of the main body, the ponzu sauce is also delicious. The liver soy sauce Kawahagi was also delicious, and when I requested it, the raw oysters, which said, "I wish I had a good time because I had just finished spawning and I wasn't good at getting it," were delicious enough. Of course, I had you change it in quick succession. There are about 5 kinds of sashimi assorted with Kawahagi. I didn't ask about the details of the sashimi fish species, but it was great to have the bonito-like sashimi that had been roasted on the skin with ankimo ponzu sauce. Is it the correct way to eat? It may not be, but it was a very luxurious sashimi! At the time of request, I had to prepare and wait for the matsutake mushroom steamed in a clay bottle with the announcement that "Steamed in a clay bottle would be enough if it was made overseas", but I had to retrain my knowledge of ingredients that I should have requested it with domestic binding. I came up with the idea. Even from overseas, there is a slight scent of matsutake mushrooms, but it does not reach the scent that stimulates the brain, and the texture is too soft to enjoy the pleasant texture of the crunchy mushrooms. I swear that I will return by requesting "Steamed domestic matsutake mushrooms in a clay bottle". Separately, the chawanmushi I ordered was decorated with salmon roe, and inside it was a fluffy lily root. I was very happy with the chawanmushi, which "I will never make it myself until I bought one lily root." Open two bottles of red wine that goes well with kelp-tightened salt-grilled milt, steamed clams, and sashimi, and tighten them for 10,000 yen per person. At shops in Ginza and Minato Ward, we had a lot of ingredients and liquor that you can enjoy from about 30,000 per person. I really don't want to tell anyone. It is such a shop that you want to sit alone at the counter and eat up the season with Mr. Itamae, who is a man, while relaxing the discussion of ingredients.