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生マグロのトロ
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穴子、厚焼き玉子
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タイの昆布締め
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赤身の醤油付け
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特大ホタテの磯辺焼き
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イチジクと伊勢の蒸し鮑の豆腐ベースのクリームサワーソース
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２日間寝かした師崎の真鯛
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土佐のかつお 燻製オニオンソース
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自家製メヒカリの一夜干し、ジャガイモと飛び子のオリーブ和え
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里芋煮
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紫蘇梅肉の茶碗蒸し
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こはだ
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シメサババッテラこぶ乗せ
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サバの背中の部分は炙ってくれました♪
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サワラの昆布締め
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生いくら
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スミイカ
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赤だし
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フルーツトマト
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ハチミツ入り南高梅と擦りたて鰹節の手巻き
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シャインマスカット、和歌山産紀の川柿
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醴泉 大吟醸 蘭奢待
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ばくれん 超辛口
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きりんざん ブルーボトル 純米大吟醸
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竹鶴ハイボール
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外観
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外観(入口までのアプローチ)
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外観(この建物の二階)
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ランキングと口コミで探せるグルメサイト
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
東区泉にあるお寿司屋さん、とある週末の夜に１０人規模のオフ会としてお邪魔しました。マンションのような建物の２階にあるお店なのですが、入口からしてすごく雰囲気がありますね。店内もカウンター１０席チョットと個室が１部屋といった造り、すごく上品な感じで期待がもてそうです。
この日はコースでいただきました。まずは握りの前におつまみとして、無花果と蒸しアワビ、真鯛、かつおの燻製オニオンソース、特大ホタテの磯辺焼き、メヒカリの一夜干し、ジャガイモとトビコのオリーブ和え、里芋煮、紫蘇梅肉の茶碗蒸しと続きます。どれも日本酒が欲しくなるようなばかり、乾杯のビールをクイッと空けてすぐさま日本酒にチェンジです。
味の方はどれも美味しかったですが、中でも気に入ったのを挙げるとまずは特大ホタテの磯辺焼き、板場の奥で炙っている時からずっと気になっていたんですよね。サイズはまごうことなき特大サイズ、コレだけの大きさはなかなかお目にかかれないってくらい。コレをパリッとした海苔に巻いて食べるのですが甘いホタテの身と海苔の磯の風味とが絶妙なハーモーニーです。次に里芋煮、アナゴの出汁で煮込んだという里芋はしっかりと味が染みていてその味付けも絶品です。
最後は梅肉の茶碗蒸しで口の中をさっぱりとリセットしてココからはいよいよ握りがスタートです。
握りは生まぐろのトロにはじまり、鯛の昆布締め、赤身の醤油漬け、こはだ、〆サバのバッテラ、鰆の昆布締め、生いくら、イカ、アナゴに厚焼き卵と続き、最後は南高梅と鰹節の手巻きという内容です。握りの方もどれも文句なし、ツマミの時点ですでに確信はしていましたが期待どおりに美味しかったです。特に濃厚で甘い脂のまぐろととろけるような柔らかさのアナゴは絶品、何貫でも食べられそうなくらいでした。
同じくらいの内容で２～３万くらいかかるお店も少なくない中、この内容で１万円台はすごく良心的な価格ですね。味、雰囲気、コスパとも文句なしのお店だと思います、ごちそうさまでした。