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セッティング
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梅酒ソーダ割り
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のれそれ
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クエと真鯛、白えびと甘エビ
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毛ガニの蒸し鮨
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メジマグロ
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蒸し鮑
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これから握りへ
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コハダ
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ガリ
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サヨリ昆布〆
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アオリイカ
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赤貝
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キンキ蕪蒸し
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カスゴ
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べったら漬け
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鰆
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縞鯵
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河豚の白子の温鮨
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鯵
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車海老
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カワハギ
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赤身漬け
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メジの腹身
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大トロ
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茶碗蒸し
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帆立と蟹の餡で仕立てています
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あがり
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のどぐろ
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穴子
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蛤
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赤出汁
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赤出汁
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鯖の押し鮨
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玉子焼き
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つけ場
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サイン
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外観
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入口
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<特徴>
◆すし匠系ご出身の店主 天木雅章氏が2015年9月オープン
◆赤シャリ、白シャリの使い分け。名古屋において江戸前が頂ける貴重な存在
◆オープンにされた電話番号は無く、基本紹介制
すし匠系は数あれど、地方にあるのは実は珍しい。
2回転目の予約で訪問です。
お店は結構広めでL字カウンター11席。
梅酒ソーダ割りをお願いしておまかせスタートです♪
■のれそれ
温かい鰹出汁で!
きしめんのオマージュかもしれません。
■クエと真鯛、白えびと甘エビ
普通に美味しいです!
■毛ガニの蒸し鮨
毛ガニの旨味が口いっぱいに広がります。
■メジマグロ
■蒸し鮑
柚子の香りを効かせています。
■コハダ(握り)
〆が少し荒いですね。
■サヨリ昆布〆(握り)
■アオリイカ(握り)
少し塩が強いです。
■赤貝(握り)
これは見事。
■キンキ蕪蒸し
淡い味わいです。
■カスゴ(握り)
■べったら漬け
■鰆
■縞鯵
■河豚の白子
こちらは温かい鮨で供されます。
■鯵
■車海老
人肌のなかなかの火入れで供されます。
■カワハギ
■赤身漬け
■メジの腹身
■大トロ
■茶碗蒸し
帆立と蟹の餡で仕立てています。
帆立の大きさったら食べごたえ十分です。
■のどぐろ
■穴子
■蛤
こちらも良い火入れです。
■赤出汁
■鯖の押し鮨
■玉子焼き
温かい玉子焼きです。
こちらで¥15,000でした。
白シャリと赤シャリの使い分けで白シャリは塩が強いです。
名古屋ですし匠系が頂けるのはとても魅力ですが、カウンター11席で回しきっていないという表現が正しいか、結構せわしなく結果、所作が荒い部分が目立ちました。
個人的にはもう少し単価を上げてでも席数減らして店主の手の届く範囲で満足度を高めた方が鮨屋の色気を醸成できるのではと感じた次第です。
火入れなどいい仕事も散見されましたので、今後名古屋の鮨を牽引する存在になって頂きたい存在です。