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蟹の棒ずし
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真鯛
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細魚
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剣先烏賊
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本鮪 赤身(即興づけ)
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白魚焼
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寒鰤
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本鮪 中トロ(湯霜)
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小鰭
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煮蛤
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海胆
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車海老
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穴子
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ねぎとろ巻
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玉
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海胆
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かに棒ずし
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蓋物
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青さの餡がかけられた玉締め
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皮剥肝和え
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玉珧焼
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鮟鱇の肝と奈良漬
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煮蛸
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太刀魚焼に菜花
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くもこ
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ガリ
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椀物
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東洋美人
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鍋島 純米吟醸 山田錦
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伯楽星 特別純米
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田中六御
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日高見 超辛口純米
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酒器
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酒器
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Supremeの酒器
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Supremeの酒器
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青さの餡がかけられた玉締め
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皮剥肝和え
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煮蛸
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つけ場の雰囲気
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おてもと
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花器
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寿司処しん
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店の外観
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『天神橋青木』さんの二軒隣に店を構えられる人気赤丸急上昇中の『寿司処しん』さん。小林徹二さんがお姉さんと二人三脚で切盛りされる人気店です。當日は酒肴と寿司を織り交ぜた『お任せのコース』を楽しませていただきました。最初に手渡しで供された蟹の身が八割を占める『かに』の棒寿司。この最初の一品で蟹好きな自分の心はすっかり鷲掴みにされてしまい『青さ』の餡が掛けられた身体の芯からそっと温めてくれる『玉締め』、京の錦胡麻が添えられた淡路産の『皮剥(カワハギ)』の肝和え、酒を呼ぶ『鮟鱇(アンコウ)』の肝(キモ)と奈良漬(ナラヅケ)の美味しさに身体を仰け反らし香ばしさ際立つ『玉珧(タイラギ)』焼に熊本産の『蛸(タコ)』、『太刀魚(タチウオ)』と菜花(ナバナ)、『くもこ』ぽん酢という酒肴の合間に供された鮨は『真鯛(マダイ)』、『細魚(サヨリ)』、小倉の某寿司店を彷彿させる包丁が入れられた『剣先烏賊(ケンサキイカ)』、『本鮪(ホンマグロ)』の赤身の即興づけ、焼いた『白魚(シラウオ)』に薫香が心地良い『寒鰤(カンブリ)』、『本鮪(ホンマグロ)』中トロの湯霜づけ、『小鰭(コハダ)』、『煮蛤(ニハマグリ)』、由良の海胆を板海胆の半分分がこれでもかとてんこ盛りにされた『海胆(ウニ)』、茹でたての『車海老(クルマエビ)』、ふわっとろの『穴子(アナゴ)』、有明産の極上の海苔で手巻きにされた『ねぎとろ』巻に『芝海老(シバエビ)』のすり身で作られた『玉(ギョク)』に麦味噌の椀にてひと通りです。酒肴の質感と品数は申し分がなく鮨の根幹を成す舎利は赤酢と白酢の二刀流。にぎりのフォルムは流線形で口に運ぶと鮨種と一体化してほろりと解けるなかなか質の高いものであり鮨種により供し方をHand to Handにしたり皿に置いたりとして愉しませてくれました。鮨や酒肴に合わせていただいた酒は東洋美人、鍋島、伯楽星、田中六五、日高見を『Supreme』のレアな酒器等にて楽しませてくれました。