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スミイカ
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すずき(熟成・塩)
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サワラ(焼いてから昆布締め)
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ヒラマサ(熟成)
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本まぐろ(気仙沼)
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こはだ
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いわし(熟成)
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甘海老(昆布締め)
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ホッキ貝(炙り)
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のどぐろ
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穴子(塩)
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すじこ巻き・鉄火巻
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あら汁
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ガリ
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あがり
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ネタ
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ハイボール
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ハイボール
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カウンター席
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メニュー
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暖簾
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外観
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文化横丁のゲート
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仙台市内の繁華街、文化横丁の入口なのか、出口なのかは判別不能も、その間際にあるお寿司の名店。福島の棚倉にある同名店のご主人は、ここで修行されたのだとか。
平日のお昼。さぞかし賑わってるものと思い、前もって予約しておいたにも関わらず、拍子抜けするぐらいの先客なし。
○「政宗公」
・スミイカ
・すずき(熟成・塩)
・サワラ(焼いてから昆布締め・石巻産)
・ヒラマサ(熟成)
・本まぐろ(気仙沼)
・こはだ
・いわし(熟成)
・甘海老(昆布締め)
・ホッキ貝(炙り)
・のどぐろ
・穴子(塩)
・巻物(スジコ巻き、鉄火巻)
・あら汁(平目、太刀魚、すずき、など)
○ハイボール
握りが提供される合間合間で、ニオイ消しのガリを合間合間に挟みながら、何種類もの宝石が如きお寿司をいただきました。一貫一貫、素材の特性を引き出す手間暇掛かったお寿司。極上のネタを、寝かせたり、炙ったり、締めたりとして、もっとも魅力的にして提供してくれます。
こんな手間を掛けたお寿司をいただくと、単にシャリの上に活きの良い魚介類を乗せりゃいいってもんじゃないことがわかります。(活きの良さ、ネタの大きさで勝負!ってのも、それはそれで好きですけど)
この後に大事な用事があったんだけど、こんなに素晴らしいお寿司を出されたんじゃ飲まないわけにはいかず、ハイボールも二杯いただいちゃいました。こんな時はマスク着用が有り難いです。
それにしても、文化横丁やらいろは横丁は、魅力的なお店が所狭しと並んでおります。更に深掘りすれば、味わい深い店とたくさん出会えそう。昭和の香りを色濃く残すレトロな繁華街です。