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愛山を使った日本酒
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大好物の香函蟹
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極旨のイクラ醤油漬け
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焼き鯖と〆鯖
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カワハギの肝ポン酢
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カワハギ
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カワハギの肝ポン酢握り
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真鯛は肝ポン酢で
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水蛸は塩で
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石垣貝
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丹波の黒豆の枝豆
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馬糞雲丹の握らない握り
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甘くて旨い団扇海老
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松茸タップリ土瓶蒸し
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タイラギ貝
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イクラの軍艦風
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美味しい喉黒
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小肌
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大好物の『爆弾』
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馬糞雲丹と紫雲丹の握り
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団扇海老の味噌汁
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残りはお土産
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飛露喜 特選純吟
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佐賀産鯛の白子と浜名湖の青海苔
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八戸産の紫雲丹、能登の塩
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京都舞鶴産岩牡蠣
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お刺身盛り合わせ
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陸奥産鮟鱇肝の飴煮
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輪島産喉黒焼き
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蕩ける喉黒炙りの握り
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握り寿司盛り合わせ
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大トロ、縞鯵、赤貝
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太刀魚、縞海老、新子、鮟肝飴煮
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蟹の味噌汁
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大好物の『爆弾』
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カウンター席
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十四代愛山生吟醸
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ホヤの塩辛
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五島列島の生牡蠣
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氷見の寒鰤、紫大根添え
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レモンを絞ると紫大根が寒鰤ピンク色に
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瀬戸内兵庫の根付きの鯖
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青森産平目と平目の縁側の炙り
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カワハギの肝と芽葱巻き
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-
カワハギ
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青海苔
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脂喉黒
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脂喉黒の炙り
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能登半島の万寿貝
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大好物の香箱蟹
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美味しい珍味のくち子
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自家製カラスミ（大吟醸酒とブランデー、奥は炙り）
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平目の縁側の照り焼き
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釧路は昆布森産馬糞雲丹の水雲丹の握り
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大トロの剥き身と烏賊と雲丹とイクラのミックス握りスペシャル
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特製雲丹ご飯にイクラ醤油漬けトッピング
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下には雲丹がタップリの雲丹ご飯が隠れんぼ
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大トロ
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薄切り大トロの５枚重ね握り
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玉子焼き
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大トロの炙り、芽葱巻き
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小肌の握り
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脂喉黒の砂ズリの炙りの握り
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寒鰤の握り
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鯛の潮汁
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食べ切れない分はお土産用の旨い握り寿司です
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八海山しぼりたて原酒越後で候
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愛知産のれそれ
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外子と内子が楽しめる毛蟹の雌
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お刺身用醤油とカワハギの肝ポン酢
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房総竹岡産カワハギ芽葱添え、房総大原産縞鯵
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壱岐産本鮪の大トロ
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北陸産子持ちガス海老
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輪島産喉黒の皮目炙り、キャビア添え
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七尾産くちこ（バチコ、干しこのこ）とこのこ（生くちこ）
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くちこには黒龍九頭龍大吟醸熱燗用
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輪島産喉黒の煮付け
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握り寿司盛り合わせ
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壱岐大トロ３枚重ね、金目鯛、大原縞鯵
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赤貝、富山産ぼたん海老、赤（根室馬糞雲丹）白（函館紫雲丹）雲丹
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青森産トゲクリ蟹のお椀
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穴子の海苔巻き
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テーブルセッティング
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十四代
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十四代
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ゆきの美人 愛山
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ムートン’９３
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佐賀県産真鯛の白子
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紫雲丹と馬糞雲丹２種
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お刺身盛り合わせ
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ムートン’９３に鮟肝の飴煮
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白魚の素揚げ
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ムートンに合う室蘭産キンキの煮付け
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厚岸産馬糞雲丹と大粒のイクラのご飯
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握り寿司の盛り合わせ
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能登産毛蟹の味噌汁
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食用ほうずき
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甘くて美味しいほうずき
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飛露喜純米吟醸愛山
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十四代を右から順に
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十四代の続きも右から
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玉子の殻に入った海老の巣篭もり
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海葡萄をポン酢で
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殻付き生の紫雲丹
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ボタン海老の内子と綿で肝醤油
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ボタン海老の刺し身
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ボタン海老の炙り
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佐賀県産の朝締めマコ鰈
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ひと晩寝かせたマコ鰈
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壱岐産中トロのわら炙り、塩山葵と山葵醤油
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新津産鬼海老
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鬼殻の味噌も美味しい
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鬼殻以外は脚から尾までカリカリ美味しい
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大島産縞鯵の薄切り
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大島産縞鯵の厚切り
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淡路島産海鰻、山葵・キャビア・柚子胡椒添え
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十四代七垂二十貫（愛山）
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琵琶湖の稚鮎
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芝海老のデンブ、芝海老の玉子焼き、干瓢の海苔巻き
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鮑の歯
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煮切り醤油の穴子
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塩で穴子
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とろ金目の頭の味噌汁
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こちらも美味しい普通の玉子焼き
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丹波産黒豆に自家製黒蜜と黄な粉のデザート
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食用ホウズキ
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甘くて美味しいホウズキ
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鮑の肝
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鮑の臍
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中央を称して鮑の臍
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ガリ
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特別旨い塩水漬けの余市の馬糞雲丹
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淡路島産の海鰻
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海鰻の海苔巻き
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芝海老のデンブの軍艦
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奥が馬糞雲丹の海苔巻き、手前が紫海栗の海苔巻き
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特製芝海老玉子焼きを鞍掛けで
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大分産真河豚の白子
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絶品の真河豚肝の握り、キャビア添え
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大島産トロ金目
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マコ鰈の肝と芽葱巻き（ポン酢で）
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羅臼産葡萄海老
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葡萄海老の内子と肝の軍艦
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甘くて旨い葡萄海老
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キスの昆布締め、芝海老のオボロ添え
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マコ鰈の縁側、酢橘と塩で
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本鮪大トロ５枚重ね
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新子５枚重ね
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とても小さな新子
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そのままでも美味しい新子
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蕩ける穴子
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十四代愛山中取り純米吟醸
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十四代七重二十貫、１３年（左）と１２年
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十四代山田錦中取り大吟醸
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鬼海老の雲丹ソース、泡醤油添え
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鬼海老の雲丹ソース、泡醤油添え
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関蛸
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カワハギの肝と海苔
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カワハギを肝海苔醤油で
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赤貝
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喉黒を塩山葵で
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脂がのった喉黒の炙りは山葵醤油で
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五島列島の鯖の軽い酢締め
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ミル貝
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能登産の蟹、上から賀覧蟹、香函蟹、大毛蟹
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賀覧蟹、大毛蟹、香函蟹をそれぞれの味噌で
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賀覧蟹と蟹味噌（奥）、大毛蟹と蟹味噌
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大好物の香函蟹
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ミル貝の肝
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焼き白子のカラスミ添え
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日本酒で磨いたカラスミ（左）とブランデーで磨いたカラスミ、上段が炙り、下段は生
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厚岸の海水雲丹
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鮑の肝
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賀覧蟹と蟹味噌の握り
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鮟肝の飴煮の寿司飯のせ、山椒添え
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大毛蟹の握り
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炙り鯖の棒寿司
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氷見の寒鰤の握り
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河豚の肝の握り
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喉黒のキャビア添え
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喉黒の海苔巻き
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美味しい玉子焼き
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団扇海老の握り
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団扇海老の握り
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鮪の大トロの五枚重ねと、手前は一枚分の厚さ
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大トロの五枚重ね
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芽葱とトロ鮪の逆巻き手巻き、葱トロ巻き
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雲丹の握り
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海水雲丹の握り
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小肌の握り
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厚切り大トロの握り
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蟹の味噌汁
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甘くて美味しいホウズキ
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獺祭から十四代まで、タップリ飲みました
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平目のお刺身に平目の縁側を塩で
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喉黒の炙り
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煮鮑
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鮑の歯
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虎河豚の白子にキャビアのご飯
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青森産棘喰い蟹
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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
もう１０年以上前からお昼の営業はしていません。
昔はお昼にチョッと寄って握ってもらっていたもので、私の評価がお昼も営業しているように勘違いさせてしまっているようですが、現在は夜のみの営業です。
ご理解ください。
２０１４年３月 最近は人気の名店になってしまい、いつもカウンター席は満席です。
私もお勧めできるとても美味しいお店なので、ついそのまま良く書いてしまいますが、それにしても大混雑状態です。
でもいつも美味しくお腹一杯楽しめるので、大好きです。
ある程度なら予算を言っておけばその範囲で用意してくれますが、お酒を除いて１万円から２万円です。
お酒は美味しいお酒を頼めば、そして私のように浴びるほど飲むと、トータルで結構な値段になりますが、そうでなければ２万円から３万円程度です。
食べログの写真も２００枚を超えてしまいましたので、近々同じような写真を削って新しい料理を加えたいと思っています。
２０１４年１月 この日のカウンターも大混雑でした。
にもかかわらずお酒も料理もまったく満足のいくものでした。
何時行っても大満足の逸品揃いで、お腹いっぱい食べて飲んで帰ってきました。
２０１２年７月 友人とカウンター中央に陣取り、久し振りにマスターとの真剣勝負・・・と言った雰囲気の寿司対決です。
マスターは何回私を喜ばせ・頷かせ・旨いと言わせるか、私はどれ程の知識と経験でマスターを納得させられるか・・・と言うチョッと変わった寿司対決のカウンター席です。
だから日本酒も飛露喜の愛山から始まって、十四代の愛山まで各１～２合ずつ飲んで、結局一升以上開けてしまいました。
あまり夏場に行かない私ですが、その分マスターに少し分があったようで、結果私の完敗でした。
美味しい魚と提供の仕方の工夫に、もう何も言うこと無しです。
外れが一つも無く、とても美味しく楽しませていただきました。
こんな勝負の負けならば、いつでも大歓迎です。
その分マスターも大変な苦労をしてくれたのだとは思いますが、きっと私が行くとそれだけで採算割れになるのではないか・・・と心配になるほどです。
でもまた直ぐにでも、ちゃんと前もって予約してから行きたいものです。
２０１２年３月 先月に続きこの日も美味しいお刺身とお寿司を食べに訪れました。
この日はプティワイン会も兼ねていて、ムートン’９３にあわせて鮟肝の飴煮と室蘭産キンキの煮付けを用意してくれていました。
寿司や刺し身には日本酒が最高ですが、珠に美味しいボルドーで楽しむお魚も最高です。
２０１２年２月 八海山と熱燗用の九頭龍、そして愛山をいただきました。
のれそれに能登半島産の毛蟹の雌、そして美味しいお刺身の盛り合わせ、続いてくちことこのこに熱燗をいただきました。
大好物の輪島の喉黒の煮付けに、何時も飛び切り美味しい握り寿司の盛り合わせです。
２０１１年１２月 この日はカウンター席の中央に陣取って、十四代の愛山生吟醸を４～５合ほどいただきました。
カウンター席に座ると私の好みを熟知しているマスターが、何も言わなくても私の感動を先取りして出してくれます。
日本中何処へ行ってもそうですが、やはりお寿司はカウンター席に座ってご主人と話しながら楽しむのが最高です。
しかしそれ以上に常連客になって自分の好みを十分に知ってもらい、ご主人の性格や嗜好を知っているとより一層美味しくお魚を楽しめます。
と言うことでこの日はホヤの塩辛、五島列島の生牡蠣から始まって、氷見の寒鰤、瀬戸内の根付きの鯖、青森の平目と縁側の炙り、カワハギの肝巻きに脂喉黒の刺身と皮目の炙りと能登半島の万寿貝です。
この日のメインの一つはやはり冬場に美味しい香箱蟹です。
面倒臭い香箱蟹も、この店ではとても食べ易く綺麗に飾って出してくれます。
くち子、自家製カラスミ、平目の縁側の照り焼きと美味しい肴で酒が勧んじゃいます。
昆布森産馬糞雲丹の水雲丹から握ってもらいました。
チョッピリのご飯の上にタップリの馬糞雲丹、それも明礬を使わない水雲丹をタップリのせてもらうと、寿司飯の一粒ひと粒が雲丹に包まれて酢飯の甘さと雲丹の甘さがひと際美味しくなります。
すると少しのご飯上にタップリの雲丹とイクラをのせてくれました。
続いては極薄切り５枚重ねの大トロの握り、玉子焼きを挟んで大トロの炙り、サッパリと小肌に脂喉黒の砂擦りの炙り、そして寒鰤の握りです。
鯛の潮汁をもらって、この日は終わりました。
とっても美味しくお腹いっぱい酔っ払って十二分に楽しめました。
２０１１年６月、半年振りに行ってきました。
何を食べても美味しいのですが、今回の絶品は鮟鱇の肝の飴煮と喉黒、特に喉黒の炙りの握りの蕩ける旨さです。
もう何を出されても感動の連続ですが、この二品に止めを刺します。
また蟹の味噌汁でコースは終わりましたが、この日は私も友人達も調子が良さそうだったので、特別にお願いしてスペシャルメニューの『爆弾』をいただきました。
行く時は必ず予約をして行きます。
するとお酒も魚も、必ずその時一番美味しいものを用意していてくれます。
昼行く時は突然行ったりもしますが、それでも失望させられる時はありません。
でもやっぱり基本は予約をして、タクシーでお店に行くのが一番です。
最近は愛山と言う酒造最適米を使った日本酒がマイブームです。
この日も４種類の愛山を使った日本酒を用意してくれていました。
そして最後が十四代の原酒でした。
寿司のための魚も、一つ一つ厳選してあって、とても美味しく楽しめます。
この日も香函蟹に喉黒などのお魚を、美味しく堪能しました。
また私は握りにしてもらって日本酒を飲むのが好きなので、出来るだけ握ってもらいます。
でもこの店ではいわゆる軍艦は、器に盛られて出てきます。
馬糞雲丹と紫雲丹の握りなどは、握ったままで手の上にのせられます。
そのまま直接食べる方が美味しいからです。
美味しい食材が大切なのは言うまでもありませんが、やはり美味しさへのこだわりこそが美味しいお寿司の秘密だと思います。