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栗蟹 甲羅詰
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〆さば刺し
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〆さばは絶妙な浅締め
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マグロのマリネ
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プレーンオムレツ
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中はふわとろのタンポポオムレツ
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ミンチカツ
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外はサクッ中はジュワーのミンチカツ
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羽根付 焼ぎょうざ
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黒ニンニク使用の焼餃子
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マグロのマリネ
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〆さば刺し
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栗蟹 甲羅詰
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プレーンオムレツ
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中はふわとろのタンポポオムレツ
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ミンチカツミンチ
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羽根付 焼ぎょうざ
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焼ぎょうざと辣油と酢
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辣油と酢で味わいます
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銀冷えの生ビール
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マグロのマリネ
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田酒 純米大吟醸 吟烏帽子
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栗蟹 甲羅詰
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田酒 純米大吟醸 吟烏帽子
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〆さば刺し
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裏 陸奥八仙 純米大吟醸
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プレーンオムレツ
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レモンサワー
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中はふわとろのタンポポオムレツ
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プレーンオムレツ
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ミンチカツ
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ミンチカツ
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クエン酸強化のレモンサワー
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羽根付 焼ぎょうざ
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今日のオススメ 栗蟹
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本日のお刺身 自家製〆さば
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たまご料理 プレーンオムレツ
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ミンチカツに黒ニンニク使用の焼ぎょうざ
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和洋折衷の料理が並びます
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食事メニューも充実
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ドリンクメニュー
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美食居酒屋 志絵扶 外観
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アートホテル青森エントランスのねぶたのオブジェ
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アートホテル青森の金魚ねぶたの
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歩道には除雪出来ない雪の山
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今回の青森遠征の宿泊先『アートホテル青森』さんから徒歩1分という好立地に店を構えられている居酒屋『志絵扶』さん。ジモティ諸氏にかなり人気の店。『志絵扶』≒『CHEF』という店名から御察しいただける方も居られることと思いますが元フレンチのシェフであった方が営まれる店であるということをDéjeunerで寄せていただいた北日本屈指のFrench Restaurant『Bouquet de France』さんの奈良崎オーナーシェフからご紹介いただき初めて寄せていただきました。コロナ禍の影響で多くの店が臨時休業や時短営業を強いられていた青森の中心街にありながらも予約時間のpm19時に店へとお邪魔しますと店内には数多の先客が。その余りの盛況ぶりに圧倒されつつ用意されていたカウンター席へ。先ずはギン冷えの生ビール『EXTRA COLD』で渇いた喉を潤します。デフォルトで供されるつきだしには『マグロのマリネ』からスタートし席に置かれていたメニューにひと通り目を通します。居酒屋の定番料理から町中華風のメニュー、フレンチシェフであったことが垣間見ることが出来そうな和洋折衷の料理名が並ぶ品書きは眺めているだけでも愉し。その中から自家製の本日のお刺身の中から自家製の『〆さば』刺し、今日のオススメの青森名物『栗蟹(クリガニ)』の甲羅詰(コウラヅメ)をオーダー。今時期の旬の味わいの『栗蟹(クリガニ)』には青森の地酒の代表格である『田酒』純米大吟醸 吟烏帽子を『〆さば』には本州最北端の鯖(サバ)の漁場である八戸の裏『陸奥八仙』の純米大吟醸を合わせて味わいました。『栗蟹(クリガニ)』は毛蟹(ケガニ)の近縁種(キンエンシュ)の蟹(カニ)です。毛蟹(ケガニ)のメス蟹は資源保護の観点から口にすることは出来ませんが栗蟹(クリガニ)のメス蟹は味わうことが許されていますが稀少価値の高い味を愉しみ、かなりレアな浅締めの『〆鯖(シメサバ)』は脂のりも良い味を切れ味抜群の日本酒とともに楽しませていただきました。更には『プレーンオムレツ』に『ミンチカツ』を追加オーダー。『プレーンオムレツ』は中はとろとろの『ふわとろタンポポオムレツ』、『ミンチカツ』は肉汁溢れる美味しい一品で
生レモンサワーとともに味わい青森産の黒ニンニク使用の羽根付の『焼ぎょうざ』には酸味とクエン酸を極めたレモンサワーとともに味わい締めさせていただきました。これだけ呑んで食べて勘定は四千円程と良心的。手軽で美味しい『志絵扶』さん噂に違わぬ佳き店でした。