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づけ
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本鮪赤身
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中とろ
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赤貝
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春子鯛
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ひらめ昆布締
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スミイカ
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小肌
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車海老
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穴子と小柱
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玉子・うに・いくら
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鉄火巻
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こちらの寿司店は日本橋魚河岸時代から続く老舗で、シャリに砂糖を一切加えず赤酢のみで調整する伝統技法を継承する名店。江戸前をうたう店は多けれども、ネタの仕込みやきっつけ、シャリの加減と、どれをとっても非の打ち所がないがない。しかもご主人が小粋に握って付け台に置くとスッと沈むのだ。これはスエヒロ型のシャリに空気を含ませた技法で、口に入れたら程よくほぐれる。ネタの一つ一つにも江戸前の仕事がほどこされる。店員さんもとても感じがよく肩肘張らない。しかも価格が非常に良心的。ご縁を賜り感謝しかない。
※画像は四人前