居酒屋は神奈川県、二俣川駅周辺の魚と肴 藤邑～ふじむら～ | 明るく落ち着いた店内

カウンター席7席のみなので、予約をして伺いました。

お料理もお酒もとても美味しいです。
メニューは和食が多く、金目鯛の煮付けは優しいお味で最高でした。
お刺身も新鮮です。
器もひとつひとつ綺麗で、季節によって入れ替えているというこだわりでした。
お酒は、種類が多く、好みを伝えるとオススメを選んでくださり、コレがすごいです。
良い香りで飲みやすく、つい飲みすぎてしまいます。

マスターのこだわりと腕の良さを感じました。
会話の引き出しも多く、とても楽しめました。

また是非行きたいお店です。

(Translated by Google)
There are only seven counter seats, so I made a reservation before visiting.

The food and drinks are both delicious.
The menu features many Japanese dishes, and the simmered golden-eyed snapper was delicious with its gentle flavor.
The sashimi was also fresh.
Each of the dishes was beautiful, and they change them with the seasons, a clear commitment to quality.
There was a wide selection of alcohol, and when I told them my preferences, they recommended one for me, which was amazing.
It had a nice aroma and was easy to drink, so I ended up drinking too much.

I could really feel the owner's attention to detail and skill.
He had a lot to talk about, and I really enjoyed myself.

It's a restaurant I'd definitely like to visit again.

1人でサクっと行く感じかな。1人で切り盛りしてるので、料理は難しいから刺身を切るくらいの軽作業が限界だからメニューは少ない。箱も狭いので酒も少ない。

(Translated by Google)
It's a place for a quick solo visit. Since it's run by one person, cooking is difficult, so the menu is limited as it's limited to light work like cutting sashimi. The place is small, so there's not much alcohol.

あー美味しかった！

(Translated by Google)
Ah, it was delicious!

魚と肴　藤邑（二俣川駅北側徒歩5分)
これまで行った中でも最高レベルです。全然料理しないんですが、すごく包丁さばきが滑らかでうまいなあって思ったのが最初のヒット.。そして刺身の盛り合わせ。産地にこだわるというより、季節や時期に応じておいしくて安いものが提供されていれば優先というスタンスだそうですが、鳥取県産のマグロが思いのほか美味しかったです。さらに水蛸。基本タコもイカも嫌いなので新鮮で美味しいものだけ食べます。北海道産だそうですが、タコは生命力が強いので、生きたまま輸送できるそうで、新鮮そのもの。超美味しかったです。カマスの炙りもおじさん（ご存知ですか）って高級魚も美味しかったです。
次が、嬉しいハモ。梅肉の味抑えめで薄味で、ハモの味が引き立ちます。京都以外で食べられるのはやっぱり嬉しいです。こちらも居酒屋ですが、全然味は濃くないです。
そして真打があじのガリまき。青魚とガリをノリで巻いたものですが、これが本当に美味しいし、ガリがまさかのあまさ。こういう意外性のある美味しさを一番期待しますね。
こちらも美味しかったので、確認も兼ねて、フグの皮の湯引きと枝豆を注文。フグの皮の湯引き大好きで、期待にそぐわぬ味ですが、ここで気が付いたのが、ぽんずが市販のものじゃないこと。すごく滑らかでびっくりしたんですが、山口県の岸田商会の柚酢をベースに作っているそうです。こういうところにこだわっているのと、それがわかるってなんかすごいコミュニケーションができた感じで最高ですね。枝豆も三島のものだそうですが、予定通り、冷凍してないので、本当枝豆の甘味が出ていて無茶苦茶感動。「冷凍してないから美味しいですよね。」って確認できるのがうれしいです。最後にナスのお刺身ということで、水茄子だと茹でずに切って、塩で食べても美味しいということを発見しました。枝豆もですが、宮古島の雪塩という純度が高いパウダー状の塩をかけて食べるんですが、しょっぱさが料理の味を引き立てますね。いつもヒマラヤの多くの成分を含んだ岩塩を使っているわけですが、こういう塩の使い方もできるんだって勉強になりました。
喫煙可能なのだけはちょっと気になりますが。
First the sashimi platter seem to prioritize seasonal and affordable ingredients over specific regions. This time, the tuna from Tottori Prefecture was #surprisingly delicious. So is the octopus. I usually don't eat octopus or squid. I only eat them if they're fresh and tasty. This one was from Hokkaido, and it can be transported alive, so it was incredibly fresh and delicious. And the grilled mackerel and the fish called ojisan were also delicious.
Next was the delightful hamo. And the main #dish was the mackerel with ginger. It's mackerel and ginger wrapped in nori, And it's really and amazingly #delicious, and the ginger has an unexpected sweetness. This kind of unexpected #deliciousness is what I look forward to the most.
Then I ordered fugu skin boiled in hot water and edamame to confirm. I love fugu skin boiled in hot water. And I noticed that the ponzu sauce wasn't generic one. It was incredibly smooth, and it was made using yuzu vinegar from Kishida Shokai in Yamaguchi Prefecture. It is quite fun to share the #taste. The edamame was from Mishima, and as expected, it wasn't frozen, so the sweetness really came through, which was absolutely #amazing. Only one concern is that Smoking is allowed.

(Translated by Google)
Fish and Snacks Fujimura (5 minutes walk from the north side of Futamatagawa Station)
This is the best I've ever been to. I don't cook at all, but the first thing that hit me was how smooth and delicious the knife was.. And the sashimi platter. Rather than being particular about the place of origin, they seem to prioritize anything that is tasty and cheap depending on the season and time of year, but the tuna from Tottori Prefecture was surprisingly delicious. And then there's the water octopus. I don't like octopus or squid in general, so I only eat fresh and delicious things. It's from Hokkaido, but octopus has a strong life force, so it can be transported alive, so it's very fresh. It was super delicious. The grilled barracuda and the high-class fish called Ojisan (do you know them?) were also delicious.
Next was the delightful conger eel. The plum meat has a subdued and light flavor, which brings out the flavor of the conger eel. I'm glad I can eat it outside of Kyoto. This is also an izakaya, but the flavor isn't strong at all.
And the main dish was the horse mackerel ginger roll. It was a blue fish and ginger rolled in nori seaweed, and it was really delicious, and the ginger was surprisingly sweet. I look forward to these unexpected deliciousnesses the most.
This was also delicious, so I ordered boiled pufferfish skin and edamame to confirm. I love boiled pufferfish skin, and this tasted different from what I expected, but then I noticed that the ponzu sauce was not a store-bought one. I was surprised at how smooth it was, and it was made with yuzu vinegar from Kishida Shokai in Yamaguchi Prefecture as a base. It was great to see that they were particular about these things, and to know that, it felt like we were able to communicate so well. The edamame was also from Mishima, but as planned, it wasn't frozen, so the sweetness of the edamame really came out and I was incredibly impressed. I was happy to be able to confirm that it was delicious because it wasn't frozen. Finally, as for eggplant sashimi, I discovered that if you cut water eggplant without boiling it, it's delicious even if you eat it with salt. We eat the edamame with a highly pure powdered salt called Yukishio from Miyakojima, and the saltiness really brings out the flavor of the food. We usually use Himalayan rock salt, which contains many nutrients, but I learned that you can use salt in this way too.
The only thing I'm a bit concerned about is that smoking is allowed.
First the sashimi platter seem to prioritize seasonal and affordable ingredients over specific regions. This time, the tuna from Tottori Prefecture was #surprisingly delicious. So is the octopus. I usually don't eat octopus or squid. I only eat them if they're fresh and tasty. This one was from Hokkaido, and it can be transported alive, so it was surprisingly fresh and delicious. And the grilled mackerel and the fish called ojisan were also delicious.
Next was the delightful hamo. And the main #dish was the mackerel with ginger. It's mackerel and ginger wrapped in nori, And it's really and amazingly #delicious, and the ginger has an unexpected sweetness. This kind of unexpected #deliciousness is what I look forward to the most.
Then I ordered fugu skin boiled in hot water and edamame to confirm. I love fugu skin boiled in hot water. And I noticed that the ponzu sauce wasn't generic one. It was incredibly smooth, and it was made using yuzu vinegar from Kishida Shokai in Yamaguchi Prefecture. It is quite fun to share the #taste. The edamame was from Mishima, and as expected, it wasn't frozen, so the sweetness really came through, which was absolutely #amazing. Only one concern is that Smoking is allowed.