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店頭
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店頭
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店外メニュー
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店外メニュー
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店外メニュー
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扁額
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店内（物販）
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店内（物販）
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店内（物販）
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記名板
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メニュー
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メニュー
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メニュー
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メニュー
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メニュー
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店内（レストラン）
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お茶（温）
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メニュー
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-
メニュー
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海苔焼き器
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目の前で、海苔を焼いてくれます♡♡♡
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焼き上がると、半分に折って・・・(#^.^#)
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四つ折りして、箱の中へ
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海苔用の箱
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絵柄
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焼き海苔
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パリッパリの焼き海苔
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海苔の箱
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箱の中には炭火が忍ばせてあり、最期までパリパリ感が楽しめます (ﾟдﾟ)ｳﾏｰ
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《日本橋1000年手巻き 3,630円》
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日本橋1000年手巻き
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海苔の味を引き立てる塩
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金ごま
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ままけは
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卵黄しょうゆ漬
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江戸葱味噌
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シン納豆
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ゆかり梅
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牛そぼろのさくら煮実山椒入
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昆布の佃煮にんべん和え
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本まぐろの中トロと赤身醤油糀かけ
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スモーク蝶鮫のキャビアのせ
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うなぎの蒲焼 山椒風味仕上げ
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海苔のお椀
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新潟県産の「こしひかり」
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シャモジ
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シャモジ
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手巻き用の台
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ご飯をのせて、先ずは塩のみで！
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海苔の味を引き立てる塩
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海苔の味を引き立てる塩
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本まぐろの中トロ
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スモーク蝶鮫のキャビアのせ
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うなぎの蒲焼 山椒風味仕上げ
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卵黄しょうゆ漬 ＆ 本まぐろの中トロ
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ゆかり梅
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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
初訪 202511（No.7378）
１．訪店目的
・当日は日本橋エリアでのネタ拾いで、
ランチのお店としての選店
２．お店の情報
・食べログのジャンル：寿司
・2025年11月4日にオープン
・1849年（嘉永2年）創業の【山本海苔店】が、
移転に伴ってオープンした初の飲食事業
・【山本海苔店】が拘り抜いた、焼海苔の旨味を
最大限に体感できる『手巻き』を提供するお店！
・営業時間 11:00〜18:00
⚠️物販は、10:00〜
・定休日 無休
・席数 8席
・席が満席の場合は、店頭のウェイティングリストに
名前を書き込み、番号を呼ばれて入店するスタイル
3．当日の混雑状況とお店の雰囲気
・週末の11:00頃の訪店で、先客3名＆後客5名
・伝統と革新を融合した、和モダンな空間
4．接客
・通常の対応
5．注文品
◆《日本橋1000年手巻き 3,630円》
大塚のおにぎりの名店「おにぎり ぼんご」、
2代目女将 右近 由美子 さんが監修した
《YAMAMOTO手巻き》（1,980円）と、
和食の伝統と創造を結ぶ日本を代表する料理人
「日本橋ゆかり」三代目の 野永 喜三夫 さんが
監修した《日本橋1000年手巻き 3,630円》の
二択ですので、上記商品を選択であります。
日本を代表する老舗とコラボして、
その創業年数を足すと、優に1000年を
超える事から「1000年手巻き」と
命名された一品です。
オーダーから10分程で、着盆でありまする～♬
焼き海苔が主役だけあって、そのタイミングに
合わせて、お店の登録商標の
マルウメ（まるうめ）マークが付いた
焼き海苔機を使って、目の前で海苔を
焼き上げてくれますが、焼き上げて
箱に入れるだけでなく、箱の底には炭火が
忍ばせてあり、焼海苔の旨味を最大限に
体感できる様に、良く考えられていますね♡
◇新潟県産の「こしひかり」
おひつでの提供（1合？）で、
ミニサイズのシャモジ付き
追加料金を払えば、ご飯の追加も可能
◇焼き海苔
お店の看板商品である「梅の花」2枚で、
『手巻き』8個（8枚）分を提供！
追加料金を払えば、海苔の追加や
グレードアップも可能
◇海苔の味を引き立てる塩
国内外の塩のコーディネーターである
青山 志穂 さんが、海苔のために選び抜いた塩
◇金ごま
1854年（安政元年）創業の乾物専門店
「八木長本店」の看板商品の一つ
◇ままけは
山形県のご飯のお供で、こうじ漬けの一種です。
名前の「飯喰は(ままけは)」は、山形弁で
「ご飯ですよ」という意味で、麹で作った
甘酒の甘み、丸大豆醤油の旨み、青唐辛子の
ピリッとした辛さ、うりの食感、昆布の風味
などが組み合わされています。
「おにぎりぽんご」の人気具材の一つです。
◇卵黄しょうゆ漬
「おにぎりぼんご」ではお馴染みの
滋味溢れる人気の品です。
◇江戸葱味噌
味噌文化の発信で知られる、1910年（明治43年）
創業の亀戸の味噌店「佐野味噌」 の味噌を
使用した味わい深い逸品です。
◇シン納豆
1955年（昭和30年）創業の「菊水食品」が
伝統の製法で作られた納豆に、独自の仕立てを
施した一品でありまする～♬
◇ゆかり梅
お馴染みのふりかけ 「ゆかり」を使い、
「日本橋ゆかり」 独自の製法で練り上げた一品
◇牛そぼろのさくら煮実山椒入
1869年（明治2年）創業のすき焼き専門店
「伊勢重」 自慢の黒毛和牛の旨味に
実山椒を効かせた逸品です。
◇昆布の佃煮にんべん和え
1699年（元禄12年）創業の鰹節店
「にんべん」の本枯鰹節と、1867年（慶応3年）
創業の佃煮店 「日本橋貝」の貝新昆布が織りなす
味わい豊かな逸品です。
◇本まぐろの中トロと赤身醤油糀かけ
1825年（文政8年）創業の醤油蔵「直系醤油」が
誇る伝統のもろみを本まぐろに
トロリとかけた一品！
◇スモーク蝶鮫のキャビアのせ
經鮫養殖の先駆者「蝶蚊屋」のスモーク蝶鮫と
新見キャビアが奏でる上質な味わいが魅力です。
◇うなぎの蒲焼 山椒風味仕上げ
大隅半島の地下水を使い無薬養鰻で育てた鰻を
炭火で焼き上げ、ピリリと辛い山椒で
和えた一品
※「おにぎり ぼんご」
・食べログ 3.56 口コミ数 1068 ↗の超人気店
※「日本橋ゆかり」
・食べログ 3.54 口コミ数 166 ↗の超人気店
6. 総括
老舗の「海苔」店らしい、海苔が主役の
『手巻き』が頂けるお店であります。
拘りがあって彩りも良くて美味しいおかずが
12品も付きますので、CP も良いですね。
バズりそうな気がしますので、気になる方には
早めの訪店をお勧めする次第です♡♡♡
ご馳走様でした。