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カウンター
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冷やし茶碗蒸し、加賀新れんこんのきんぴら、うざく
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梅酒ソーダ割り
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タネ箱
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ワカメは酢味噌で
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ばい貝&鯖
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鬼海老、シマエビの食べ比べ
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能登のアラ
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能登の毛蟹の味噌焼き
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お好みで海苔で巻いて頂きます。
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七尾のトリガイ
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能登の鯵
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甘鯛昆布〆
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赤貝
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アカイカ
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枝豆
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佐渡の鮪
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大トロ炙り
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づけ
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だし巻き玉子
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コハダ
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穴子
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トロたく
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カステラ玉子
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茶碗雲丹
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茶碗雲丹
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蛤椀
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蛤椀
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トマトのワイン煮
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カウンター6席
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ご主人の書「粋」
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入り口
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外観
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サイン
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メニュー
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<特徴>
◆東京で20年修業した店主が2016年3月、金沢駅近くに独立開業
◆シャリは甘め、江戸前の仕事を金沢の地元の方に根付くようにアレンジされた鮨
◆リズミカルな握りのモーションと包丁捌きは見入ってしまう
またもや金沢に東京修業且つ、地元でない職人さんの新店開業です。
修業先は伏せたいとの事ですので、こちらでは伏せますが表に出ない鮨屋ご出身です。
アクセスは金沢駅から徒歩圏内。
お昼は¥3,500~と使いやすさも魅力ですね!
店内はカウンター6席と個室ですが、全然狭さを感じさせない造りです。
つけ場の後ろにはご店主自ら書かれた「粋」の文字が。
店内はご主人こだわりの器に合わせた設計となっております。
梅酒ソーダ割りをお願いし、¥13,000の親方おまかせコースのスタートです。
■前菜
・冷やし茶碗蒸し
・加賀新れんこんのきんぴら
・うざく
■バイ貝
■鯖
軽い〆です。
■鬼海老、シマエビ
食べ比べで供して頂きます。
■能登のアラ
■能登の毛蟹の味噌焼き
西京味噌を蟹身に織り交ぜ、上に蟹味噌が塗られセルクルで抜いてあります。
そのままでも!お好みで海苔で巻いて頂きます。
■七尾のトリガイ
大ぶりの生トリガイです。
■のど黒の照り焼きと太アスパラの味噌マヨネーズ焼き
■能登の鯵
■甘鯛昆布〆
■赤貝
■アカイカ
■枝豆
■佐渡の鮪
中トロと大トロの間の部分です。
■大トロ炙り
■づけ
■だし巻き玉子
おつまみで供されます
■コハダ
意表をつく素晴らしい〆加減でした。
シャリとの相性は...。
■穴子
骨は少し当たりますが、基本的な仕事は上手いです。
お酒は熊本の酒造にこだわっているらしく、地震直後は大変だったとの事。
■トロたく
沢庵を切る包丁さばきが凄い
■カステラ玉子
北陸のボタン海老入りです。
デザートとして供されます。
■茶碗雲丹
一番出汁の出汁醤油でお茶漬けの様に〆ます。
これは面白いです!
■トマトのワイン煮
こちらで¥15,000弱です。
ご店主はお話し好きで、終始気配りをして頂けます。
地元の声を大切にし、赤酢のシャリも全て金沢使用にしたとの事ですが、少し甘みが強く、食べ疲れます。
個人的にはコハダの仕事も良かっただけに、シャリとの相性という点でもったいないという印象です。
ご店主も苦肉の策だと思いますので、今後どういうシャリに落ち着いてくるかは楽しみです。
立地良し、お昼は¥3,500と利用しやすい価格帯ですので、まずはお昼からがオススメです。