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雲丹
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牡蠣
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白エビ
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ホタルイカのリゾット
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たこのぶつ切り
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中トロ
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蛤
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とりがい
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めぬけ
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明石の鯛
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さわらのづけ
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明石のあぶらめ
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はりいか
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焼き穴子1
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鯛
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椎茸と白身魚の茶碗蒸し
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かわはぎ
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さわら
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鰹
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こはだ
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本鮪づけ
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煮穴子
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棒寿司
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いともずく
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焼き穴子2 海苔巻
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蒸し物
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のれそれ素麺2
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のれそれ素麺1
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オイルサーディン
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玉
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赤だし
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がり
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べったらづけ
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巻物
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なかなか予約がとれない京橋にあるこちら。
つまみと握りのくみあわせで、明石近海のネタをしっかり使った握りが素晴らしいです。
予約は2部制で、毎月1日から翌月1ヶ月分の予約を受け付けているとのこと。
年末から予約確保に動いてようやくの訪問です!
メニューはおまかせコース1本のみ。
この日は1回転目。17時~ですが、時間ちょうどになるまでお店はシャッターが閉まっています。
まわりをぶらぶらしながらしばし待ちます。
いよいよオープン。すでにお店の前には予約したお客様が待っています。
大将が一組づつご挨拶いただき、料理がスタートです。
まずはつまみから。
■突出し 大分ひらあじの棒寿司
お酢、ゴマ、ひらあじの一体感が絶妙。
■あわびとあおさの蒸し物
あわびがかなり柔らかい状態でそのあわびを蒸した時のだし汁と塩とあおさのみで味付けされており
上品かつ旨みのつまった味付け。
■明石のあぶらめ
塩、わさび、醤油で堪能。
■明石の鯛
お塩とわさび醤油で。
■めぬけ
6日間熟成されており宮城のポン酢のジュレとともに。
■淡路島のさわらの漬け
和辛しで。
■明石のはりいか
墨のお塩とわさび醤油で。
■明石タコのぶつぎり
■富山ホタルイカ酢飯のリゾット
濃厚で抜群の味付け。
■明石の焼き穴子
わさび、そして宮城松島ののりに巻いて!うまし。
■三重の牡蠣
牡蠣を蒸したものをお寿司に。
■千葉銚子のいわし
自家製オイルサーディン。
■愛媛ののれそれのそうめん
■千葉の鰹
藁でいぶしてもろみみそとともに。
■青森いともずくゼリー仕立て
ここからにぎりです。
■明石かわはぎ
身の下に肝が忍ばせてあるというにくい演出。
■宮城の鯛
6日間熟成されたもの。旨みが凝縮されています。
■さわら
藁で蒸してあります。
■岡山の椎茸と白身魚の茶碗蒸し
山椒が入っておりこれが良いアクセントに。
■宮城塩釜の本鮪づけ
■塩釜の中トロ
■熊本天草のこはだ
■富山白海老の昆布締め
卵黄で作った醤油とともに。
■赤だし
白身魚と三重のあおさが入っており濃厚。
■愛知のとりがい
■釧路の馬糞雲丹と淡路の紫雲丹
雲丹の種類で味が違います。こういう演出も素敵!!
■千葉九十九里の蛤
■煮穴子
■有明海苔の巻物
■玉
■淡路の鯛と芝エビのすりみ
■べったらづけ
いただいたお酒
■ビール
■宮城の日高見
■静岡磯自慢
■二階堂緑茶割
いやーお腹いっぱいです。
というかすべて旨いです。シャリはやや酢の感じが強く固めに炊き上げており、握りはふんわり柔らかいです。
1日からの予約で翌月の予約ですが、来店すれば予約が取れるというシステム。
もちろん次の予約をしてお店を後にしました。