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本鮪とろ
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本鮪とろ
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剣先烏賊 竹炭塩
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本鮪とろ
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《前菜》もずく、生シラス、姫サザエ、鯖の千枚漬け、水茄子
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平目のお造り
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小豆鱒
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鮪の漬け
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白海老といくらとうにのミニ丼
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甘鯛焼きうにソース
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平貝
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北海道産子持ちシャコ
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うにの茶碗蒸し
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金目鯛炙り
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煮穴子
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芽葱
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とろたく
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あおさの赤だし
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フルーツ
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《前菜》もずく、生シラス、姫サザエ、鯖の千枚漬け、水茄子
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平目のお造り
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剣先烏賊 竹炭塩
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小豆鱒
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鮪の漬け
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白海老、いくら、うにのミニ丼
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甘鯛焼きうにソース
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鱧
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平貝
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北海道産子持ちシャコ
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金目鯛
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本鮪とろ
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煮穴子
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芽葱
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とろたく
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お椀
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デザート
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オープンしてまだ4ヶ月の新しめのお寿司屋さんに突入してみた。
ここは栄、住所的には錦3丁目ではあるが、カゴメビルよりテレビ塔側。
ビルの入口に「正統派江戸前寿司」と書かれた看板が気になっていて、本日突入となりました。
表通りに面したモリヤス錦ビルの1階奥にお店はあります。
お隣は名物社長のホテル。
ビルの入口を奥に進むと、シンプルな暖簾が粋な佇まい。
暖簾をくぐって店内に足を踏み入れると、静かにお迎え頂きます。
右手には一本のカウンター、左手には個室が並んでいます。
カウンターで頂くもよし、個室でしっぽりもよしと使い分けもできるようです。
場所柄、同伴なんかもアリなのかも知れません。最近は夜のシチュエーションはめっきり減りましたが…
メニューは昼と夜、それぞれ3コースのみ!潔しッ!
お願いすればきっとお好みのネタを握っては頂けるのでしょうが、お任せスタイルが江戸の粋なのかも…。
ドリンクは残念ながらノンアルで…。車で来たことを後で後悔…。
コースはあらかじめ頼んでおいたのでスマートに始まります。
●お任せ特上握り 17,800円
ここはせっかく来たのだから、メニューを見て最上級を選ぶより、江戸っ子の見栄と粋をと相方様に悟られぬよう頼んでおくべし。
苦手なものを板さんが最初に聞いてくださいますので、正直にお伝えするのが良いですが、嫌いなものがないのでいつもお伝え出来ず…。
《前菜》
もずく、生シラス、姫サザエ、鯖の千枚漬け、水茄子
前菜の盛り付けと細やかなシゴトがこの後の期待度が膨らみます。
今が旬の姫サザエがやけに美味しかった。
《造里》
平目のお造り
塩とカボスがめちゃ美味しい!
《握り3貫》
剣先烏賊 竹炭塩
小豆鱒
鮪の漬け
剣先烏賊に竹炭塩がとても合っていて美味しい。
鮪の漬けも絶妙な漬け具合と風味、小さめの赤酢のシャリも嬉しい。
《小丼》
白海老といくらとうにの小丼
小さな丼に美味しいが詰まっとる。
《季節の逸品》
甘鯛焼きうにソース
レコードのようなお皿の真ん中にある甘鯛、めちくちゃ美味しいがや!東京生まれの江戸っ子が名古屋弁でた笑
《握り3貫》
鱧
平貝
北海道の子持ちシャコ
大きな平貝に子持ちが見えるように包丁が入った北海道のシャコ。とても美味しいデス。
《蒸物》
うにの茶碗蒸し
シンプルな茶碗蒸しにはうにがのっているだけなのにとても美味しい。
《握り4貫》
金目鯛炙り(塩)
トロ握り
煮穴子
芽葱
皮目の脂の旨みをを引き立てる炙りが良い香りを放っています。
本鮪のとろは言うまでもなく、芽葱でサッパリとお口直し。
握りは全て塩か煮切りを塗ってあるので、そのまま頂くスタイルです。
《巻物》
とろたく
最近、これが好きなヤツ!
手元を見ていて、ジャバラのとろに包丁が細かく入るのを見て察しておりました。
お味噌汁はあおさ海苔。
最後に美味しいお味噌汁をすするのは最高かも。
今日のデザートはスイカ、パイナップル、アメリカンチェリー。
熱々のあがりを頂き、満腹で満足でした。
握りの合間に入る数々の料理がとても美味しくて、かなり頂いた感がありました。
板さんも気さくな方で、あれこれ話も弾み、良い具合の距離感がとても嬉しい。
ネタは手元にあるネタケースの蓋を開けて取り出すスタイルで高級店のネタ箱を見せてくれるようなスタイルではありませんが、板場はスッキリとしています。
今日は飲めなかったのですが、お酒の種類も豊富に揃っておりました。
個室があるのは接待などでも使え、ソーシャルディスタンスを考えても、場面によってはかなり使えそう。
開店直後を狙ったので、1番乗りでしたが、その後に2組さん。
予約の電話も掛かって来ていたようで、平日の少ない火曜日の早い時間にもかかわらず、しかも、まだ4ヶ月だと言うお店なのにあなどれん…。
今日は偵察でしたが、使えそうなお店として覚えておかなきゃ。
美味しく頂きました。
ごちそうさまでした。