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コハダ
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百合根和え物
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左からブリ漬け カワハギ マナガツオ
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鱈白子
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ワイングラスで頂く
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セコガニの寿司
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シラスと昆布
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烏賊にゴマを振っている
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右が通常のいくら 左は味を染みこませたいくら。旨味が爆ぜる!
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これは味の違うコハダ
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金目鯛
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煮蛤
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蛤とスープの下にはシャリがある。
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しめ鯖
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煮穴子
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鰆
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海老
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扇型のたくあんの間に包丁を入れ、そこに大葉とシャリを詰めている
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卵かけご飯の巻物
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年末ですねえ。
私も30半ばに近づいて来ましたので、たまには値の張る寿司を食べてもいいだろうとこちらに訪問です。
今回のお店選びのポイントは、①北新地ではない(新地はある程度他の地域を巡ってから行きたい)、
②カウンター数席のお店(店主に握ってもらいたい)でした。
一回転目は予約が取れませんでしたので、2回転目の20時からとなりました。
平日であり、3週間前の予約でしたが、さすがの人気ぶり。
何でも、四年連続ミシュラン一つ星だそうですね。知らなかった(;^ω^)
おまかせでお願いしました。
ハートランドで喉を潤します。
百合根和え物
造り
鱈白子
どれも丁寧な仕事をされています。素材は特級品ではないでしょうが、技術が味を一流に仕立てていると
思います。
ここから鮨に。
日本酒を頂きましょう。
鳳凰美田をワイングラスで。
ふわっと吟醸香が舞います。
ただし、鮨の邪魔をする程ではありません。
非常に気に入りました^o^
風の森も置いてます。
ただ高いお酒をおくわけでなく、旨い酒や鮨に合う酒を置きたいという思いが伝わってきます。
勢子蟹
しらす
烏賊
いくら
コハダ二種
金目鯛
蛤
煮蛤
しめ鯖
煮穴子
鰆
海老
たくあん
雲丹
玉子かけご飯の巻物
いやあ食べた!
失念した鮨が3貫あったけどこんなに食べてたとは(゚Д゚)
赤酢のシャリがすっきりしていていくらでも食べられることと、
味の濃いネタが少ないのでもたれないように思いました。
圧巻は味ではいくら。
口の中で薄膜を砕く度に、旨味が弾け飛びます。
ワタシ、いくら好きじゃないんですけど・・・。
文句無しに人生でNO.1でした☆
技術的にもっとも驚いたのはたくあんのお鮨。
厚さ2mm程の扇形のたくあんに包丁を入れ、空洞を作ります。
その中に大葉を詰め、シャリを詰める。
しかも刃渡り30センチはあろうかという柳刃包丁で。
ええもん見せてもらいました(´∀`)
赤酢を用いたお鮨を頂いたのはこれで3軒目とまだまだ少ないですが、
ここは良いですねえ。また寄らせてもらいたいと思います。