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中トロは高級店では使わない部位を提供
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真鯛、取り敢えず最初に
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本日の烏賊はアオリイカ
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青魚は鯵でしょう
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小肌は・・・
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アオリイカ
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江戸前の華
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熟成された鯛、そして皮を引く技術レベルはなかなか
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小肌はイマイチ
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穴子は美味い
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実は鯵が一番ねた！？
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間違いなく鯵が一押し
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隣の存在感抜群となるビル
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グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
全国で活躍するレビュアー
飲食店専門の求人サイト
錦/栄という名古屋の繁華街は次回という事で。
（錦/栄という夜の繁華街にランチタイムに伺いましたが、やはりランチタイムでは場違いという事になります）
今回はそんな名古屋市の錦/栄という夜の繁華街を諦め、名古屋駅前を散策。
錦/栄ではすしざんまいは営業されていましたが、選択の幅が広がる駅前に移動♪
◆築地寿司清
・イカは食通が最も好むアオリイカ、スミイカから選択、今回は銀座で人気のアオリイカを。（私の本当の好みは赤イカの冷凍腹側、ねっとりとした分厚い食感が楽しめる唯一の烏賊、冷凍で熟成させた方が美味しくなる）
・小肌（鮨屋の顔）
・熟成が効いている真鯛
・中トロはやや鈍い、脂の旨味感がこない、筋身のみ。
あきらかに丼物に回す部位を握りで提供・・・
正直な感想ですが、白身魚/青魚は抜群にイケる。
鮪は正直な感想ややとなります。
シャリがやや硬い握り加減。
ネタというか、鮨ダネの仕込みの技術レベルは結構なレベル。
しかし、つけばの職人の技術レベルは普通でしょうか。
握りは寿司ダネとシャリとの一体感が大事なのは周知の事実。
今回とは違い、カウンター席に座り、親方に私の趣向を汲み取れて頂けたら評価は違っていたのかもしれません。
カウンター席に座れなかったのは痛いとしか言えない築地寿司清 名古屋店。
ご馳走様でした。