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外観
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カウンター
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寿司仙人プロデュース
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マスクケース
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ドリンクメニュー
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ドリンクメニュー
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ドリンクメニュー
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エビスで乾杯!
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愛知県篠島産のれそれ
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麺リフト…と言いたくなるビジュアル♪
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千葉勝浦産金目鯛藁焼き
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アップ
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愛知県日間賀島産真蛸の煮蛸
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アップ
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京都舞鶴産黒鮑 肝酒と生クリームのソース
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黒鮑アップ
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追いシャリ
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アップ
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北海道浜中産毛蟹の茶碗蒸し
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アップ
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羽根屋 純吟 煌火
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青森県産裏ごしあん肝 刻み奈良漬け
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紀州南高梅干し ガリ
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鹿児島産千年鯛
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北海道産黒ホッキ貝
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トラフグの白子
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北海道根室産 生雲丹
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三河湾車海老 塩とすだち
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淡雪塩をフリフリ…
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トラフグの白子炭火焼きと雲丹 淡雪塩
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アップ
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みむろ杉 純米大吟醸 山田錦
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東京都神津島産中トロ
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どや!
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東京都神津島産大トロ
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富山産白海老とキャビアオシェトラ 金粉とイクラソース
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アップ
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どや!
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三河湾産春子鯛
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千葉県九十九里産煮蛤
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播州一献 純米吟醸 愛山
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どや♪
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三河湾産ノドグロ 刻み奈良漬け入り
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味噌汁
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長崎産対馬穴子 塩
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長崎産対馬穴子 塩
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裏側
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友人が頼んだ長崎産対馬穴子 タレ
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どや!
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トロたく海苔巻雲丹のせ
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玉子焼き
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インスタで有名なインフルエンサー、寿司仙人がプロデュースするお店。
同じく名古屋で先行してオープンした赤酢名古屋より高めの値段設定…
こちらの方が高級路線かな?
ずっと気になってて、友人と予約して伺いました♪
立派なカウンター、後ろには使われてませんが座敷もありますね。
2部制でおまかせのみ、皆さん揃ってから先ずは大将がご挨拶!
かなりのボリュームがあるので、途中でお腹が膨れたらシャリを小さめにしてくれるとの事。
そんなところにも心遣いがあって良いですね♪(o^^o)
最初はエビスビールで乾杯!( ・∀・)っ凵凵c(・∀・ )
●愛知県篠島産のれそれ
穴子の稚魚、のれそれを軽く湯引きした一品。
きしめんみたいな食感で面白い!
●千葉勝浦産金目鯛藁焼き バジル、白味噌、フルーツトマトのソース
フレンチみたいなソース使いがテンション上がります♪
皮目を藁で炙ってるので香ばしさもあって、バジルやフルーツトマトのソースで味わうと正にフレンチ!
白味噌ソースが混じってるし、仄かにすだちの香りする所が和食テイストかな(´∀`*)
●愛知県日間賀島産真蛸の煮蛸
柔らかくも弾力ある煮だこ。
噛めば噛むほど味が広がる!(・∀・)
こちらもすだちがかかってて香りが楽しめます♪
●京都舞鶴産黒鮑 肝酒と生クリームのソース
黒鮑も美味しいけど、このソースがめちゃくちゃ旨い!(≧▽≦)
食べ終わったあと、赤酢シャリを追い飯♪
ソース追加して頂きました。
丼ぶり一杯食べたいほど絶品!(*´﹃`*)
●北海道浜中産毛蟹の茶碗蒸し
トロトロの茶碗蒸しにガッツリ毛蟹が乗ってます♪
この毛蟹、お店のインスタにあげてた幻のブランド毛蟹「霧幻」かな~(o´Д`)
ここで日本酒をおまかせで注文。
羽根屋 純吟 煌火、香り良くて飲みやすい♪(*´ェ`*)
●青森県産裏ごしあん肝 刻み奈良漬け
あん肝を裏ごしすると、こんなにも舌触りなめらかになるんですね!
ん~少し柚子の存在感じます(*゚∀゚)
奈良漬けが良いアクセントになってます。
●紀州南高梅干し ガリ
酸味が強くなくねっとりした梅肉で、はちみつ梅っぽい。
梅干しが出たのはビックリしましたが、箸休めに程よい塩梅です♪
ガリは普通かな~。
●鹿児島産千年鯛
千年に一度しか獲れない…って訳じゃないけど、珍しいネタですね!
一週間寝かして熟成させ、ネタとシャリの間には刻み昆布を忍ばせてます。
●北海道産黒ホッキ貝
美味いですね♪
ちょっと大きめの粒でアルデンテな赤酢シャリとの相性バツグンです!
●三河湾車海老 塩とすだち
レア気味の車海老は甘味があり、塩とすだちで引き立てられてます。
絶妙な食感も見事!(ゝω・)b
●トラフグの白子炭火焼きと雲丹 淡雪塩
でっぷりとしたトラフグの白子を炭火焼き、そこに北海道根室産の生雲丹をドッキング!
そこにヒラヒラと淡雪塩を振りかけます。
ここで大将、ネットで有名な塩振りおじさんばりの振りかけ方でパフォーマンス!
楽しませてくれますね♪(*´艸`*)
味は語るべくもなく、美味いに決まってます。
日本酒を変更、みむろ杉 純米大吟醸 山田錦。
スッキリした飲み口で舌をリセットしてくれます♪
●東京都神津島産中トロ 大トロ
脂のノリも良く王道の味わい。
赤酢シャリの味わいが変わり酸味が強くなった印象。
この酸味がマグロの旨味とマッチしてますね♪(*´∀`*)
●富山産白海老とキャビアオシェトラ 金粉とイクラソース
キャビアと金粉、見た目も豪華!(☆∀☆)
白海老の甘味とキャビアの塩気が絶妙の塩梅です。
キャビアと被るイクラソースは必要ないかも…
●三河湾産春子鯛
本鯛の稚魚、旬の春小鯛♪
飾り包丁が切子っぽくて粋ですね~。
こちらもすだちが使われてます。
●千葉県九十九里産煮蛤
弾力あり歯応えと共に上品な味わいを楽しめます。
日本酒を播州一献 純米吟醸 愛山に変更。
フルーティな香りで軽い飲み口、ガバガバいけちゃいそう(^^ゞ
●三河湾産ノドグロ 刻み奈良漬け入り
どや顔大将から直接手渡し♪
皮目を炙ってるので香ばしく、中に刻んだ奈良漬けが入ってて食感も面白い(*´∀`)
●味噌汁 鹿児島産田舎味噌と八丁味噌のあわせと魚のアラ出汁
魚のアラ出汁使って旨味たっぷり!
鹿児島産田舎味噌と八丁味噌をあわせてあり、赤味噌好きな名古屋人の味覚にも合いますね♪
●長崎産対馬穴子 塩
肉厚が素晴らしい穴子!
ふわっと口溶けして美味ですね♪(≧∇≦*)
タレを選択した友人とは背と腹が逆、こだわりがあるのかな?
●トロたく海苔巻雲丹のせ
定番のトロたく海苔巻きに雲丹をたっぷり乗せて、大将ドヤ顔で手渡し♪
ちょっと傾くと雲丹が落ちそうなので速攻でパクリ!
あぁ口福〜(◍˃̶ᗜ˂̶◍)
●玉子焼き
羊羹みたいなツヤツヤなビジュアル!
ほんのり甘くてデザート的な玉子焼き、〆にピッタリ♪
まだ20代と若いのに腕の確かな大将。
お店のウリ、寿司仙人プロデュースを感じたのは赤酢。
ネタにあわせて5年熟成と10年熟成を使い分け、高級食材を取り揃えて活かし切る。
ややすだちや奈良漬けが顔を出すのは寿司仙人流?
色んなお寿司屋さんを取り入れてて研究熱心さを感じます。
今後の伸び代は無限大ですね〜( ´ ▽ ` )
サービス精神旺盛だからちょいとおちゃらけてみえますが、握りへは真摯に取り組んでます。
ご馳走様でした。