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中とろ
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かまとろ
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ひれした
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かんぱち
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平目お昆布〆
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ヤリイカ
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赤貝
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コハダ2枚の握り
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コハダ1枚の握り
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さより
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とり貝
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子持ち白魚
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車えび
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焼き白子
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雲丹(金魚みたい)
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穴子・タレ 海苔で巻いて
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とろ鉄火
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かんぴょう
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わさびまぐろ
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いいだこ煮
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平目の塩昆布和え
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焼き物:かじきまぐろ
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やりいかの雲丹和え
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生海苔の味噌汁
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瓶ビール
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店内
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店内
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外観
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四ツ谷三丁目に鮪のひれしたという、希少な部位がいただけるお寿司屋さんがあるので行かない?というお誘い。
鮪好きなので、もちろんOK。3人での訪問です。お店のたたずまいは、昔ながらの街のお寿司屋さん。そして店内も。
カウンター8席だけです。こちらは大将と大将の息子さんと二人三脚で営まれてきたお店。
おまかせでつまみと握りいただきました。「春を感じる鮮魚を出しますね」と大将。息子さんとあうんの呼吸で、焼き物や和え物などを作っていきます。
つまみで好みだったのが、平目の塩昆布和え。いい塩具合で食感がとてもいい。
そして握り。まずは鮪3種。やはりひれしたは美味しい!赤身でもなくトロでもなく、あまみがありました。
シャリは酢はそれほどきつくないですね。塩は濃いめかな。テンポよく握ってくれます。繊細な握りではないですが、これが本来の江戸っ子流。
小肌は2枚合わせてにぎったものと、1枚でにぎったものでは、2枚の方が断然美味しい。不思議。
こういう握り方をするお店はあまりないそうです。赤貝も新鮮で食感がいい!
「赤貝は殻から出したばかりのもの泥臭さがのこるんです。きちんと水洗いしないと」と大将。
白魚はこちらでは生では出さないそうです。茹でて下ごしらえ。手間がかかっていますね。
ヤリイカは薄い烏賊をさらに三枚にスライスします。そして細くカットしてにぎってくれました。独特です。
白子は器にシャリを入れて焼いた白子をたっぷり!甘くてとても美味しい。香ばしくてシャリとよく合います。
最後にとても気に入ったのが、かんぴょう。とても透明感があるんですよ。少し甘めに煮てありますが、とても味わいのあるかんぴょう。
かんひょうで感動するとは思いませんでした。〆にはとてもいい最後のにぎりですね。
大将と息子さんとの会話もはずみ、生わかめの味噌汁で終わり。
玉子は仕込みが間に合わなかったそうです。瓶ビール1いただき、お会計は24000円ほど。かなりお腹も満足でした。
そして今年の夏に銀座に移転されるそうです。値上がりしないことを願います。
ごちそうさまでした。
【今回の料理:おまかせ】
【つまみ】
わさびまぐろ
いいだこ煮
平目の塩昆布和え○
焼き物:かじきまぐろ
やりいかの雲丹和え
【にぎり】
中とろ○
かまとろ
ひれした◎
天然かんぱち○
平目お昆布〆
ヤリイカ
赤貝 ○
コハダ2枚の握り○
コハダ1枚の握り
さより
とり貝○
子持ち白魚
車えび ○
焼き白子 ◎
雲丹
穴子・タレ 海苔で巻いて
とろ鉄火
かんぴょう◎ ◎
生海苔の味噌汁
瓶ビール