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胡麻豆腐ピーナッツ風味
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のれそれ(穴子の幼魚)を蛤出汁で
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つまみ卓上
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真鯛の刺身
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蒸し鮑
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穴子の肝
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鰹の刺身
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平貝の磯辺焼き
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白海老の昆布〆
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桜海老と石川小芋の炊き合わせ
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のどぐろの酒蒸し
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あん肝と西瓜の奈良漬け添え
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浅利とウドの茶碗蒸し
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握り卓上
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鰈
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金目鯛
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墨烏賊(塩とかぼす)
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鱚
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鮪(赤身)
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鮪の背びれ(背トロ)
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鮪(中トロ)
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鮪(大トロ)
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〆小肌
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赤貝
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シャコ
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車海老
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鯵
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小柱軍艦巻き
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蛤(ツメとかぼす皮)
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雲丹軍艦巻き
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ネギトロ手巻き
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しじみのお椀
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玉
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べったら漬け
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追加の干瓢巻き
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生ビール
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富山県純米吟醸 羽根屋
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内観
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領収書
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入口
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B1 鮨 あらい
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外観
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まず、こちらはサービス料無しでランチは14貫で10,000円(税別)、おつまみ握り15,000円(税別)、おまかせ23,000~25,000(税別)仕入れによって変動。
夜はおまかせのみで23,000~25,000(税別)仕入れによって変動。
2部制で17:00~20:00 20:00~22:30になります。
[飲んだ物]
●銘柄不明のグラス生ビール
●富山県純米吟醸 羽根屋
[つまみ]
●胡麻豆腐ピーナッツ風味
●のれそれ(穴子の幼魚)を蛤出汁で
●真鯛の刺身(岩塩か醤油で)
●蒸し鮑(岩塩か醤油で)
●穴子の肝
●鰹の刺身(生姜醤油で)
●平貝の磯辺焼き
●白海老の昆布〆
●桜海老と石川小芋の炊き合わせ
●のどぐろの酒蒸し
●あん肝と西瓜の奈良漬け添え
●浅利とウドの茶碗蒸し
[握り]※墨烏賊は塩とかぼす、蛤はツメとかぼす皮で玉とべったら漬けはそのままでそれ以外は煮切り。
●鰈
●金目鯛
●墨烏賊(塩とかぼす)
●鱚
●鮪(赤身)
●鮪の背びれ(背トロ)
●鮪(中トロ)
●鮪(大トロ)
●〆小肌
●赤貝
●シャコ
●車海老
●鯵
●小柱の軍艦巻き
●蛤(ツメとかぼす皮)
●雲丹軍艦巻き
●ネギトロ手巻き
●しじみのお椀
●玉
●べったら漬け
[追加]
●追加の干瓢巻
こちらのお店のシャリは赤酢と白酢のブレンドで酸味程よく塩気も丁度良い。
シャリとネタと煮切りのバランスも良く、つまみも握りも良い塩梅です。
つまみ、握り共に数量多くてお腹一杯になります。
女性の方や小食の方は少しキツイかもしれません。
お値段的にも高級銀座価格ですがそれに見合ったお鮨だと思います。
比較的に他のミシュラン銀座界隈では予約が取れ易い印象もありますがこれからは厳しそうですね。