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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
大阪にある日本料理店【作一】で修業を開始、【紀茂登】といった名店などを渡り歩いた後、博多の【鮨 安吉】へ。2年半研鑽を積むと、30歳という若さで独立。現在父親と一緒にカウンターに立ち寿司を握る。
最寄りは地下鉄桜坂駅。お店までは徒歩10分足らず。静かな住宅街にひっそりと佇んでいます。バス情報は調べていないのですが近くにコインパーキングはいくつかあります。
入り口は段はあるが上れるタイプの入り口。店内はゆとりある広きで車椅子には嬉しいです。
電話予約必須！おまかせコースの始まり。
つまみ
一品目アサリのだしの茶碗蒸し。広がるアサリのうまみ
二品目炊き立てのしゃりの卵かけご飯に鰹節。
三品目菜の花のおひたし。だしとカラシ風味
四品目ヨコワの皮目炙り。赤酢と醤油につけて
五品目大羽鰯の藁炙り。なかなかのパンチ力
六品目沖縄絹もずく。
七品目ホタルイカとうるい（山菜）、菜の花。
八品目ヒラメの卵。魚醤「コラトゥーラ」をかけて明太子風に
九品目ほうぼうの酒蒸し。
十品目ヒラメの胃袋とヒラメの肝。なかなかのパンチ力
にぎり（硬めのしゃり）・しょうが
一品目アオリイカ
二品目春子（かすご・鯛の稚魚）
三品目鯵
四品目ヨコワの赤身。間に生姜とねぎ
五品目マグロの赤身のづけ。
六品目中トロ。
七品目コハダ。冷やしたネタがいい
八品目ウニの海苔巻き。しゃりとうにが一体感を持つようにあえて細巻にして
九品目鯖の背の棒ずし
十品目車海老をだしにつけたもの。温かく、だしがしみしみ
十一品目穴子。ほろほろで甘さ控えめ
十二品目かんぴょう巻き。
十三品目お汁。本日のお魚すべてからとった出汁に少量の味噌をといたお汁
十四品目玉子焼き。2時間かけて作られるとろとろ感
以上で終わりだが、追加で食べたい方は、コハダ以外であればつまみも含めて本日のネタで握ってくれるようです。それだけではなく、本日握っていない産地の違うウニの食べ比べ、トロ、鯖の腹の部分の巻物、のどぐろ、煮ホタテ、赤貝など。
十五品目赤貝。
十六品目煮ホタテ。ほろほろ崩れていく
十七品目のどぐろ。うまい
三品追加して終わり。
印象的だったのはにぎりよりつまみ。一品目のアサリのだしの茶碗蒸しは口あたりなめらかで上品なアサリが口いっぱいに広がって美味しかった。二品目の卵かけご飯はしゃり一粒一粒の食感と卵のまろやかさ、鰹節のうまみをダイレクトに味わえて面白かった。八品目ヒラメの卵にコラトゥーラという魚醤を使って明太子風にしたものは好きな食感と味わいでした。玉子焼きは格別！
にぎりはウニの海苔巻きと車海老、煮ほたて。これは印象的で美味しかったです。
鈴木亮平似で爽やかな大将。拘りが強く頑固そうなところがお客さんとのやり取りでヒシヒシ伝わってきました。これからもうまいものを追求し続けてほしいと思います。
ごちそうさまでした。