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黒鮑蒸し
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ムラサキウニいちご煮
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鰹
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毛蟹漬け
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鳥貝炙り 肝付き
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蛍烏賊 沖漬け風
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牡丹海老炙り
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鱧出汁
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ガリ
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背トロ
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大トロ
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赤身
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障泥烏賊
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喉黒蒸し寿司
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白甘鯛
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春子鯛 酢おぼろ〆
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桜鱒
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毛蟹蒸し寿司
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鯵
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ムラサキウニ
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伝助穴子
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鰹ハラス(追加)
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トロたく巻(追加)
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鯵しそガリ巻(追加)
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和歌山県海南市のご出身。
若干31歳の大将が切り盛りする、
オープン3年目にして話題の絶えない人気の鮨店。
場所は広尾駅から南に徒歩5分ほど、
天現寺の交差点すぐ南、KO幼稚舎の傍らです。
新規の予約はほぼ取れず、
OMAKASEで月2回開放される僅かな空席、
または常連客のご相伴に預かる他ありません。
全8席のカウンターのみ。
市場休みの水曜・日曜のみ、ランチ営業されています。
5月中旬に気の置けない友人と訪問しました。
◾️摘み
・黒鮑蒸し(舞鶴)◎◎...厚く切り付けて煮出汁と共に。初回一球目からホームラン。
・ムラサキウニいちご煮(青森)◎...先ほどの鮑の煮出汁でさっぱりと。
・鰹(勝浦)◎
・毛蟹漬け(釧路)◎◎...海老の紹興酒漬けを想起させる。味わいは至ってフレッシュ。
・鳥貝炙り 肝付き(舞鶴 蓄養物)◎◎...肝ごと食すのは初めて。天然物は臭みが強く、新鮮な蓄養物でのみ提供可能とのこと。海の香りが爆発。
・蛍烏賊 沖漬け風 ◎
・牡丹海老炙り(増毛)◎◎...ミディアムレアの何とも言えない絶妙な火入れ。
・鱧出汁(淡路)
・ガリ ◎...絶妙な甘味と食感。久々に出会った、箸が止まらないガリ。
◾️握り
・背トロ(塩釜)◎◎...口に含んだ途端に溶けて消失。脂の含有量が半端ではなく、大トロに近いとろけ方。
・大トロ(塩釜)◎◎...きめ細かいサシで、筋を一切感じさせない舌触り。スムースな食感と鼻を抜ける脂の香り。
・赤身(塩釜)◎
・泥障烏賊 ◎
・喉黒 蒸し寿司
・白甘鯛(串本)◎
・春子鯛 酢おぼろ〆 ◎◎...酸味と甘味の絶妙なハーモニー。身質はフワフワで柔らか。
・桜鱒 ◎
・毛蟹 蒸し寿司 ◎◎...摘みと同じ毛蟹を蒸し寿司で。鼻を抜ける蟹肉の香りが優勝。
・鯵(出水)◎
・ムラサキウニ(那智勝浦)◎◎...ミョウバン不使用、塩水にすら漬けていない生雲丹。食感はもはや液体。どうやって原型を保っていたのか。
・伝助穴子(対馬)
・鰹ハラス (追加)◎
・トロたく巻(追加) ◎◎...叩いたトロがとにかく美味。たくあんの塩梅と食感も絶妙で、良い仕事をしています。
・鯵しそガリ巻 (追加)◎
産地や食材に関する詳細など、
くどくない程度にサラリと伝えて下さいます。
◾️飲み物
・宝剣 純米超辛口(広島)
・伯楽星 純米吟醸(宮城)
・緑茶ハイ×2
今回は見送りましたが、ソムリエが選んで下さる、
『一品ごとに一杯』の日本酒ペアリングもあり。
今をときめく話題の鮨店ながら、
大将はその先を見据えており、将来は地元和歌山でとのこと。
産地でしか出会えない食材、地方で食す江戸前鮨に、
並々ならぬ想いを感じた滞在でした。
次回訪問を楽しみにしております。