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まぐろのたたき
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メニュー
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グラスシャンパン
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ガリ
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指を拭くおしぼり
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ネギの和え物
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ホシガレイ
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春子鯛（かすごだい）
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時鮭（ときしらず）漬け
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牡丹海老
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かつお
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宮城のシャコ
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キスの昆布〆
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毛蟹
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あん肝
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煮ハマグリ
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あいなめ
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万願寺唐辛子と揚げ茄子
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アジ
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鱧の焼塩
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紫ウニ
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スミイカ
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まぐろ
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まぐろ二つ目
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まぐろ三つ目
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ピーマンと塩昆布
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まぐろ四つ目
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新子(シンコ)
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車海老
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平貝
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えぼ鯛昆布〆
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真蛸
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サワラの柚子庵漬け
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いわし
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太刀魚
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馬糞ウニ
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のど黒
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穴子
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玉
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味噌汁
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日本酒
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日本酒
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佐藤さん（写真の許可を頂きました）
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佐藤さんと研修生（写真の許可を頂きました）
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こんなに長い包丁は見たことない（写真の許可を頂きました）
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外観
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外観
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外観
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記念撮影（写真の許可を頂きました）
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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
最初、案内されたカウンターの椅子に座ると、
カウンターの真ん中に外人さんが立っていました。
綺麗な外人さんのお客様を接客中。
６人のカウンターの部屋が３つと聞いていたので、
私はすぐさま、フロントに戻り、
「板さんは外人さんなんでしょうか」
と聞くと、寿司アカデミーの研修生とか。
すると、のれんをくぐり、
次から次へと外人さんが出てくる出てくる。
有名店でこんなに外人さんのスタッフを見るのは初めて。
と、大将らしき、佐藤さんが登場。
オーラがハンパない。
常連さんと気さくに話していらっしゃり、
初来店の私たちは最初は食べに集中。
２時間くらいは食べるのみ。
お酒がなくなると、佐藤さんが次を聞いてくれ、
商売じょうずだな～(*'▽')
最後は佐藤さんとお話する様になり、
「インスタされてたらフォローさせて頂いていいですか？」
と佐藤さん。
有名店の店主自ら「インスタをフォローさせて下さい」
って、あまり聞いた事がなく、
この自然な感じが好感度が高く、
営業ってこういう事！と学びました。
いいと思ったらインスタをフォローしてね、
ではなく、フォローさせて下さいって。
なかなか言えない。。。
お鮨は計32カン出てきて、
25カン目の真蛸あたりで満腹中枢がピピピ！
が、ここまできたらもう少しと皆さん頑張るそうです。
32カン、ギブアップされた方はいないそう。
お鮨の合間に、ピーマン、茄子、クレソンなど、
さっぱりした野菜が出てきますが、
お腹にはもたれません。
鮨とかみをミシュラン店に仕上げたと言われている佐藤さん。
鮨とかみから、10か月の充電を経て、
満を持してのお店オープン。
『はっこく』は白黒との事。
エレベーターを降りると、オシャレな白黒のデザイン。
お店のデザイナーさんもとても粋です。
ここは３階。
同じビルの５階には、有名焼肉店『銀座コバウ』が。
共通の常連様がいらしたら、コバウに握りに行ったりするそう。
「シャリを持っていけば握れますから」
赤酢の美味しいシャリで肉寿司を握るのだそう。
『はっこく』の美味しい赤酢のシャリと、
銀座コバウの美味しいお肉とのコラボ。
凄いですねヽ(^o^)丿
美しい外人さんと佐藤さんのロマンチック？な会話。
「ヒロユキトヨルノマチヲアルイタワネ」
「タクサンハナシタワヨネ」
「コンビニニモイッタワヨネ」
「カードが使えなかったからね」
(⌒▽⌒)アハハ
オシャレな会話＾＾
～頂いたもの～
まぐろのたたき
ネギの和え物
ホシガレイ
春子鯛（かすごだい）
時鮭（ときしらず）漬け
牡丹海老
かつお
宮城のシャコ
キスの昆布〆
毛蟹
あん肝
煮ハマグリ
あいなめ
万願寺唐辛子と揚げ茄子
アジ
鱧の焼塩
紫ウニ
スミイカ
まぐろ
まぐろ二つ目
ピーマンと塩昆布
まぐろ三つ目
まぐろ四つ目
新子(シンコ)
車海老
平貝
えぼ鯛昆布〆
真蛸
サワラの柚子庵漬け
いわし
太刀魚
馬糞ウニ
野菜
のど黒
穴子
玉
味噌汁
まぐろのたたき、まずは佐藤さんからの手渡しで。
常連さんには定番だそうです。
シャコ、苦手とは言えず、言わず。
シャコってこんない美味しいんだ♪
日本一と名高い「やま幸」のマグロ。
最初と、中盤に４カン。
雲丹、アジ、いわし、太刀魚、穴子、、、
お鮨を楽しんだ、魚を味わった感が凄いです。
玉はデザートの様な甘さで美味しい♪
研修生の外人さんが多いのは、
10年、20年後、外人さんに母国で、
お寿司屋さんを沢山やって欲しいからだそう。
日本のお寿司を沢山広めて欲しいそうです。
また、佐藤さんにお会いしたいですが、
頑張って稼がないと♪