なんでも屋純ちゃんさんが投稿した鮨来多老（福島/郡山）の口コミ詳細 [食べログ]

この口コミは、なんでも屋純ちゃんさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

鮨来多老郡山富田、郡山/寿司

8回

夜の点数：4.9
- ￥15,000～￥19,999 / 1人
- 料理・味 4.8
  
  |サービス 4.8
  
  |雰囲気 4.8
  
  |CP 4.8
  
  |酒・ドリンク 4.5

8回目

2024/03 訪問

夜の点数：4.9
- ［料理・味4.8
- | サービス4.8
- | 雰囲気4.8
- | CP4.8
- | 酒・ドリンク4.5 ］

美味い鮨

郡山市
#鮨来多老
#つまみ
#下関河豚
#関鯖
#ハタ
#赤貝
#勝浦本鮪赤身
#鰯
#握り
#縞鯵
#槍烏賊
#金目鯛
#北寄貝
#才巻車海老
#ヅケ
#雲丹
#中トロ
#穴子
#カステラ
#追加
#縞鯵
#穴子

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2024/03/04 更新

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7回目

2023/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク4.5 ］
￥15,000～￥19,999

/ 1人

郡山市
#鮨来多老
#おまかせお好み
#つまみ
#握り

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2023/09/07 更新

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6回目

2019/01 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク4.5 ］
￥10,000～￥14,999

/ 1人

白魚。

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白魚。リフト(^-^)/

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クエ。

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クエ。リフト(^-^)/

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赤貝。

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あん肝と蛸。

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あん肝。リフト(^-^)/

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蛸。リフト(^-^)/

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小鰭。

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小鰭。リフト(^-^)/

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鮪。

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赤身。リフト(^-^)/

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中トロ。リフト(^-^)/

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2019/07/07 更新

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5回目

2018/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク4.5 ］
￥10,000～￥14,999

/ 1人

久しぶりの来多老(^-^)

年末になり、宮崎県からの友人と忘年会(^-^)

白子の炊きものから…d(⌒ー⌒)!

今日は金目があるということで、つまみでももらおうかな？と思ったが鮨でいただくことにしよう。

お好みのおまかせで。

時期的にも、というか今年はあん肝がけっこう良いものが多いらしく、ただ、他店ではあまり見ない手法で提供されるあん肝が非常に美味い。
炊きものを得意とする来多老ならではのもの(^o^)

鮨はいつもながら言うまでもなく。
菊正宗を呑みながらの鮨はやはり良いね～♪ヽ(´▽｀)/

郡山じゃあほとんど見ない菊正宗。

美味しく楽しい夜は過ぎ…

ごちそうさまでした。

白子。

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〆鯖。

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クエ。

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あん肝。

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赤貝。

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鮪。

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小鰭。

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小鰭。

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鮃

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金目鯛。

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さより。

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烏賊。

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平貝。

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海老。

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本みる。

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うに。

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ヅケ。

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穴子。

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卵焼き。

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味噌汁。

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2019/03/28 更新

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4回目

2018/11 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク4.5 ］
￥10,000～￥14,999

/ 1人

鮨が変わった♪ヽ(´▽｀)/

何かとタイミングが悪く、半年ぐらいのご無沙汰…

いつも通りに楽しみ、切ってもらって、鮨というのは変わらず(^-^)

特に凄かったのはあん肝。
これは素晴らしい❗
今まで食べたことの無い食感と味わい。

一緒に行った方も気付き、親方に聞いてみたら、なるほどそういう事なのね…
あん肝自体が猛烈に良質なものだったらしく、それもあるけど、凄く美味かったd(⌒ー⌒)!

で、鮨。
一貫めは、小鰭。

あれ？…
変わってる？

で、親方に聞いてみたら、３ヶ月前ほどから変えたんですよ。とのこと。

また、更に美味しくなったね～d(⌒ー⌒)!

鰤はまだ無かったけど、またあの独特の鰤も楽しみたいね～♪ヽ(´▽｀)/

ごちそうさまでした。

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2018/11/20 更新

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3回目

2018/05 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク4.5 ］
￥10,000～￥14,999

/ 1人

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鱚昆布〆。

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鱚。リフト(^-^)/

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鰯。

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鰯。リフト(^-^)/

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ヤリイカ。

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烏賊。リフト(^-^)/

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金目鯛。

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金目鯛。リフト(^-^)/

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菊正宗。

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とり貝。

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とり貝。リフト(^-^)/

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小鰭。

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小鰭。リフト(^-^)/

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縞鯵。

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縞鯵。リフト(^-^)/

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烏賊。

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烏賊。リフト(^-^)/

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赤貝。

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赤貝？リフト(^-^)/

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金目鯛。

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金目鯛。リフト(^-^)/

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本ミル。

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雲丹。

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雲丹。リフト(^-^)/

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中とろヅケ。

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ヅケ。リフト(^-^)/

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とろ。

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とろ。リフト(^-^)/

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穴子。

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穴子。リフト(^-^)/

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干瓢巻き。

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干瓢。リフト(^-^)/

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玉子焼き。

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玉子焼き。リフト(^-^)/

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2018/09/24 更新

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2回目

2017/01 訪問

夜の点数：5.0
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- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク4.5 ］
￥10,000～￥14,999

/ 1人

鮨来多老。

来多老での宴～♪ヽ(´▽｀)/

久しぶりに予約が取れたので、楽しむことに(^-^)
いつものようにおまかせで、酒は菊正宗で(^-^)

そういえば、過去を振り返ってみると…

今日も美味しかったのだけど、不思議としまあじが当たる事が凄く多いね～(^o^)
もちろん天然物なので季節もあり、毎回当たりを引くのはかなり難しいのだが、聞いてみると、

：そういえば…

何故か、しまあじ当たりの時に来てる率が高いらしい。
何の巡り合わせなんだろうかぁ…？

釣り鯵も安定して美味しいし、烏賊も美味い。

とはいえ、やはり、小鰭は美味いよね～(^o^)
やはり江戸前の老舗の仕事は違う。
それはそれで美味いのだけど、サラッと〆られた小鰭を食べても、食べた気がしない。
これは某鮨屋で話をしたことがあるのだが、遊び。に関わる仕事を施す事にも、江戸前鮨にはちゃんと意味があり、そういった理に敵った仕事をする鮨屋は福島県では2軒しかない。
それが食べ物として正しいとか言う話ではないが、形だけにとらわれてしまってはいかんのよね～(^o^)

今宵も楽しめる鮨でした～♪ヽ(´▽｀)/

ごちそうさまでした。

ビール小。

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えんがわ。

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釣り鯵。

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蒸し鮑。

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鮃昆布〆。

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鮪赤身。

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つぶ貝。

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酒。

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がり。リフト(^-^)/

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たいら貝磯辺焼き。

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たいら貝磯辺焼き。リフト(^-^)/

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小鰭。リフト(^-^)/

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鮃昆布〆。リフト(^-^)/

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釣り鯵。リフト(^-^)/

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しまあじ。リフト(^-^)/

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烏賊。リフト(^-^)/

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赤貝。リフト(^-^)/

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鮪赤身。リフト(^-^)/

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雲丹。リフト(^-^)/

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ヅケ。リフト(^-^)/

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イクラ。リフト(^-^)/

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穴子。リフト(^-^)/

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2017/02/12 更新

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1回目

2016/02 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク4.0 ］
￥10,000～￥14,999

/ 1人

来多老。という、他にはない鮨屋(^o^)

冬になると、魚も美味しい物が増えてきますね～(^o^)

毎月に近く行くと、季節により、美味しいもの、イレギュラーでも美味しいもの。色々なものがあるのが楽しいね～♪ヽ(´▽｀)/

かわはぎなども定番だけど、肝醤油で食べる、鮨でも、其々の美味しさで美味い‼
ミル貝も、ただのミルも良いけど、ミル舌の炙りが出てきたり。

最近の流行りじゃ、ネタを刺身と鮨で被らせないってのが主流みたいだけど、鮨で食べたら全然違う感覚になるから、逆におもしろいと思うんだよね。
同じネタでも、変えてたりするわけだし…
そのための仕事をしてるんだよね～d(⌒ー⌒)!
目で見えないところで。

だから、美味しく楽しめる鮨がある(^o^)

ごちそうさまでした。

久しぶりに更新。
いつも通りに楽しみました～(o´∀`)b

中でも金目が美味しかったなぁ。

いつもの仕事ぶり、落ち着いて楽しめるね～(≧∇≦)b
新富町の橋本君の話もして(^-^)

マグロは勝浦。いい感じ。

やはり、しっかり味を引き出した小鰭が美味しいね。
もちろん、追加( ^o^)
|
穴子も仕上がり、食感共に良いですね(≧∇≦)b

今日も楽しめました～(*^^*)

ごちそうさまでした。

友人との鮨屋飲み～(^o^)

忘年会ですね( ^-^)

いつものように楽しみます(o´∀`)b
今日のおもしろいネタは…

寒鰤炙りヅケ。
美味しかったぁ～(≧∇≦)b

そうそう!!以前から聞いていた後輩君、東京の新富町にお店出したんだよねぇ～( ^-^)
正月明け、行けるかなぁ…？

今年もお世話になりました。
楽しめたよぉ～(*^o^*)

来年もよろしくね～ヾ(≧∇≦)

ごちそうさまでした。

さて、写真はいっぱいでアップできないのだけど、季節的に楽しめるものも多くなってきたね(^o^)
新いくらだったり色々。
今年は生のシシャモやるのかな？
鮪も近海で良いのが入ってくるようになるしね(^-^)
また楽しみに行きます(^o^)

ごちそうさまでした。
恒例のぉ…
鮨屋飲み～♪ヽ(´▽｀)/

久しぶりに更新しましょう(*´ω｀*)

ズッコケない鮨を食べないとね～(^o^)

今日も、お好みで♪ヽ(´▽｀)/
好きなものを好きなように食べる。
これを食べてから、これ。なんて、食通ぶったそんな縛りはいらねぇ～(^o^)

これが何故、時価なのか見てりゃわかるよね。
変わらないけど、違うんだよ～(^o^)

こっちの気分と親方との掛け合いで、食べる。
こちらの粋に、答える粋。

言葉の壁を超え、金額じゃなく成立する楽しみ。

ネタが少ない、中途半端な今時期、厳しいものはあるけど、握るのはシャリとネタじゃない。とよく言う。

お客の心だと。

職人は、この人に自分の出来るだけの旨い鮨を食べてもらおう。と思っている。

こちらは、美味しい鮨を食べたいと思っている。
単純なだけに、チューニング(同調)するのは難しい。
周波数が荒れていたら設定は簡単にズレるし、合わない。

ズレない鮨屋。

僕にとってのズレない鮨屋は郡山では来多老だ。
勿論、他人は別。
特別な事などまったくないけど、魚を熟成させ、旨味を引き出すように、余計なものを抜いて、向き合う現実。

他には無い味わい。
なのよねぇ～♪ヽ(´▽｀)/

この気持ちよさが鮨屋だねぇ～(^o^)

だから寿司屋飲みはやめられない…。

今日も満足な時間でしたぁ～♪ヽ(´▽｀)/

ごちそうさまでした。

たぶん、親方なら仕入れてるだろう…

との、予測をして伺いましたぁ～(^o^)

まずはとりビー♪
今日は暑かったね～(^-^;)
ビールが旨いこと(笑)

で、本題に…

親方、鮑仕入れたでしょ？

：えっ！なんで知ってるんですか!?市場の方に聞きました？

いや、たぶん親方なら買ったんじゃないかな？とか思ってね(^-^)

：鼻が利きますねぇ～(笑)

で、見せてもらった。

すげぇデカい!!
いや、デカいだけではなく、肉厚～(^o^)

このレベルの黒鮑は築地だと、２倍ぐらいの単価になってもおかしくないぐらいの代物。

仲買も、ほぼ利益を乗せてなかったらしい。
テレビでもやっていたが、けっこういい値段だ…(^_^;)

勿論、頂いてみた。
今日仕入れたので、今日は刺身で。
次の日蒸すらしい。蒸したヤツも食いてぇ～(^-^;)

で、鮑の刺身だけど、パッキパキのというイメージがあるが、このぐらいの黒鮑だとそんなことはないんだよねぇ～(^-^)
歯応えはあるけど、硬くはないのよね。
しかも、香りもよく、美味しぃ～♪ヽ(´▽｀)/
他のお客さんもそれを見て、僕も!!と注文。

これは旨い!と、悶絶していた(^o^)
何年か前にも食べたらしいのだが、これだけ美味しいのはなかなかないよ!!とのこと。
実際、僕もそう思う。

なにをつけなくても美味しい!!
もうたまらんねぇ～♪ヽ(´▽｀)/

で、肝も見せてもらったけど、美しいエメラルドグリーン♪
鮑は、通常は蒸すと、あれ～!?って、言うぐらい、縮んでしまうのだが、以前も食べさせてもらったことがある鮑も極端には縮まないもの。あれも旨かったよねぇ～♪ヽ(´▽｀)/
これも美味しいんだろうなぁ…。

小鰭と大きくなって、美味しいね～(^o^)
やりいかもようやく上質な物が入ったらしく、それも美味しい～♪

で、あれ？シャコがあるんじゃん♪
ということで、ツマミで。
子持ちなので、ツマミだけの提供のようです。
あれ？なんか別な香りがついてるぞ…これは美味いね～。

：わかりました(^o^)大葉で、蒸すときに少し香りをつけたんですよ～。

今日はツマミ食べ過ぎ(笑)

あ、インド鮪のヅケ食べるの忘れた!!
ま、いいか…。

ごちそうさまでした～♪

食べログの事務局さんと懇親会でした～♪ヽ(´▽｀)/

事前に聞いていた、マイレビさんの質問や、要望を伝えましたよ～(^o^)

で、鮨を楽しみましたぁ～♪ヽ(´▽｀)/
金目、久しぶりだった(^o^)
鮑も美味しかったし、赤貝は食感も香りもいいね～。閖上のもの。

他、色々食べた、酒も呑んだ…

僕がただの飲み畜生だということがわかったと思います(爆)

事務局さんありがとう～♪ヽ(´▽｀)/
また、飲もうね(^o^)

と、次へ行くのであった(笑)

ごちそうさまでした。

ばらちらし…

これはお店によっても、見解が違う？のだけど、来多老さん、小判寿司さん、鮨いとうさん、のばらちらしの定義には全て共通してる事がある。
僕も、前から、そう聞いていた。
なので、有名…とか言われるばらちらしを初めて見たときは、えっ!?これがばらちらし？？とビックリした…(^o^;)
これ、のっけ。とか海鮮丼とか言うんじゃ…(^_^;)
鮨を握るネタを小さく切って、胡瓜と一緒に酢飯の上に散らすしたものを、ばらちらしと言わないんだよね～。

：今日は、おぼろが無いんですよ…。

との事だったが、おぼろ抜きで、ミニサイズで、ばらちらしを作ってもらいましたぁ～(^-^)
当然、握りも食べるので…(^_^;)

さぁ、何が違うでしょうか？

来月、食べログの事務局と懇親会。
楽しみだわぁ～(^o^)その時は宜しくね♪

ごちそうさまでした。

友人との新年会♪

今年初だね～(^o^)
今年始まってすぐに、なんと小鰭が市場から姿を消したらしい…

去年の秋？にもそんなことがあったよなぁ…

親方が新年の挨拶で東京に行ったときに、築地に行ったら…やはり、小鰭がなかったらしい。
あるにせよ、これは小鰭か？という値段…。そんなもんは使えないよなぁ～。

そりゃ、郡山の市場に入ってくる訳がない。

まずはビールでカンパーイ(^_^)／□☆□＼(^_^)

切ってもらって、鮃、えんがわ、サヨリ、赤貝、千葉の本鮪、そして、サヨリの皮の炙り。
鮪は大間は禁猟になり、千葉、静岡などが、今は入ってくる。

鮃はツマミで食べるのがいい頃合い。鮨に使うには少し早いかな。とのこと。
たしかに!!

サヨリの皮の炙り。串に巻き付けたもの。
これはまさに酒泥棒だ(笑)
香ばしく、塩気が菊正宗の常温に加速度をつける(^o^)

お酒飲んでると食べたくなるのが…
からすみ♪勿論、戴いて。

握りへ～(^-^)
小鰭から。
今日は運がいい。江戸前の小鰭とのこと。
ま、何がどう違うってことはないんですが(^o^;)
身質も柔らかく、口にいれたときの香りがいいね～(^o^)
ビシっと〆られた小鰭。美味しい～。何貫か食べたあとに、今の時期は作っているおぼろをかまして。
これも旨い♪ヽ(´▽｀)/

赤身ヅケ、カワハギ肝乗せ、他多数…
結局、菊正宗５合飲んだ…(笑)

新年会だしね♪
今日も美味しかった～♪ヽ(´▽｀)/

ごちそうさまでした。

年末の挨拶回り♪

29日までの営業だがほぼ、予約でいっぱい(^_^;)

ということで、早めに伺いました。

今年は親方も色々あった年。
これは言っても仕方ない話だが、何処の寿司屋、料理屋でも聞く話、兎に角、市場の仕入れが、当たり外れが、多すぎる。
他から引っ張ると単価も上がる。のと、見て買えない。
親方はそれを嫌って、あまり他から引っ張ることをしてない。

それでも時期になるとさすがに良いものが入る。
今日は、鮪は大間産。最近、北海道ものがないね～。
漁の方法は違っても、漁場、ものは同じだから、けっこう良かったのにね♪

一通りお好みで食べて、今日は、終了～(^-^)

今年もお世話になりました～(^o^)来年もよろしくお願いします。

ごちそうさまでした。

寿司屋飲み～♪ヽ(´▽｀)/

最近、回転寿司で赤貝が消えたらしい…

聞いてみたが、もしかしたら、輸入の剥き身赤貝の単価が上がってるのかも。という話だった。
というか、鮮魚が燃料高騰の煽りで、単価がかなり上がっているのは事実らしい…(^_^;)

部位は少ないけど大間の鮪が、入りました～との事だったので、食べたが、どうです？と、聞かれたけど、まだ季節的に早いね…って感じの鮪。充分美味しいけど、やはりそうですかぁ…みたいな(笑)

自家製からすみも出来ましたよ～って事で、吉田蔵大吟醸にお酒を代えて(^-^)
炙りとそのままと。
旨い!!♪ヽ(´▽｀)/
炙ると、風味が変わっておもしろいんだよねぇ～(^o^)

握りは一通り～(^-^)

勿論、赤貝も(^^)
型も大きく、シャクっとした食感♪香り。
来多老さんは、江戸前の仕事をするので、割り酢に潜らせ、ヌメリを取るので、好みが分かれる所かな…？
これ、魚紋さんでも、江戸前の握りで♪と言うとやることなんだけどね(^o^)

鮪の赤身はヅケにすれば良かったかな？でも充分美味しいね～(^-^)
中とろは素直に旨い!!

海老は、今の時期、本物のバラちらしを作るので、しば海老を使ったおぼろがあるので、車エビも、おおくるまということもあり、かませて握ってもらった。素直に旨い!!♪ヽ(´▽｀)/

勿論、小鰭、〆鯖も美味しい♪

イクラも旬を越したので、皮は若干固いが、味わいは臭みもなく最高～(^o^)
雲丹は塩水雲丹は無かったけど、みょうばん臭さはほぼない。

穴子は、腹と尻尾の２貫。
腹は、皮めを表、尻尾に近い部位は、身が表。これも江戸前の仕事ですね～。
理由は、腹は、骨抜きをすると、どうしても身が荒れてしまうので、見た目的にそこを見せないように、皮を表にする。というのと、脂ののりが違うので…という説があるけど、美味しきゃいいのだ(笑)

カステラ。来多老さんの拘りは厚み。
薄くて、しっとり♪というのも美味しい。ただ、それだと厚みは出せない。
およそ、30㎜はあるカステラは他で類を見ない。焼き上げるのにほぼ一時間かかる逸品。
しっとり感もあり、海老、白身のすり身が入る。
いつもながら、美味しいね～♪ヽ(´▽｀)/

今日は調子こいて食べ過ぎだ(爆)しかも高いのばかり…(^_^;)
酒も飲んだしね～(^o^;)
当たり前だが、￥15000越え(^-^;)
美味しかったからいいのだぁ～♪ヽ(´▽｀)/

ごちそうさまでした。

９月になったねー(^o^)
ってことで、寿司屋飲み～♪ヽ(´▽｀)/

今年初の大間の鮪が入りましたぁ～(^^)ってことですが、部位限定と、あまりにも鮮度が良すぎて硬いので、つまみでなら…
ということで、切ってもらいましたぁ～(^o^)

確かに身がちょいと硬い。
しかし、酸味もあり、近海鮪だねーって感じの味わい。
寝かせるて、食感も、甘味も旨味も、熟成してくると、もっと美味しくなるね♪
とはいえ、今でも充分美味しい～(^o^)

鯖も良くなってきたし、金目は相変わらず美味しい。
シャリが金目の甘さを引き出す感じなんだよねー(^o^)
兄弟子の都寿司に似てるんだよなぁ…シャリは違うんだけどね♪

小鰭も、新子から切り替わり、美味しくなってきた。
赤貝も、段々美味しさを増してくる。
江戸前の穴子も入荷していて、なんだかわからないけど、美味しいんだ！これが!!
同級生が居て、穴子を食べて感動してた。こんな穴子食べたことない…って(笑)
関西の穴子でも充分美味しいんだけど、やはり餌が違うのかな？…
くどき上手も、美味しいし、って結局、菊正宗飲んでるんだけどね♪

今日も楽しめた♪
ごちそうさまでした。

来多老。飲み～(^o^)

つまみに、小鰭、やりいか、しまあじを切ってもらって、常温の菊正宗♪

塩水雲丹もあったから、それも握りで(^o^)

もう、季節的に終わりだけど、一時期良くなかったらしかったとり貝が、また良くなったらしい(笑)

たしかに質がいいし、味わいも良質。
最近、仕入れがホントに難しいらしい。
季節感を追うにしても、安定性がないし…とのこと。

前から、来多老さんは、変な拘りを持たず、毎朝市場に仕入れに行き、その時の良質なものを仕入れ、江戸前の仕事をして、提供している寿司屋。
そこは拘りではなく、当たり前のこととして、なのだ。
江戸前の仕事をしているから凄いのではなく、それが普通であり、当たり前。
仕事はそんなもんだ。レベルの高いことをしてるから凄いなんてレベルじゃ話にならない。
それを普通にやることが凄いのだ。
それも、環境に合わせて。

さすがに、旬の鯵なんかは美味しい♪ヽ(´▽｀)/

鮪はインド。赤身、中とろ、ヅケ。

ヅケが美味しいねー♪

他、色々…穴子、玉もいつもの味わい。

ハイボールを。

：えっ？ハイボールですか？珍しいですね。

代行待ちで、お茶がわりに…

(笑)(笑)

ごちそうさまでしたぁ～♪ヽ(´▽｀)/

今日は、なんかつまみを食べたい気分～(^-^)

勿論、ビールは呑んだし、もう日本酒飲んでるし…

なんかある？

：今日は珍しく、静岡県産の天然鰻が入ったんですよ!!

天然鰻!!そりゃ食べないとアカン！

皮をパリッと焼いた鰻～♪ヽ(´▽｀)/

ヤバいぐらいに美味しい…

高いけど…(^-^;)

鮨でも食べたけど、白焼きの方がいいわぁ～(^-^)
親方が、これは鮨にしても…という意見を聞けば良かった(笑)

鮑の肝のせ、美味しいねー(^o^)

その他色々食べけど、美味しいねー♪ヽ(´▽｀)/

ごちそうさまでした。

今日は、薪焚亭主人さんの薪ストーブの改造のお話をしながら…(^o^)

僕は今日はお酒抜きで(^-^)

我慢できるのぉ～？とか、言われながら(爆)

コースで。

かなぁ～り話をしていたので、写真は撮ってないです…(^o^;)

というのか、もう写真を削除していかないと上げられない(^-^;)
小鰭から始まって♪

今日の煮蛤美味しかったねー♪ヽ(´▽｀)/

〆鯖もいい感じ(^-^)

手をかけたタネの数々、お好みもいいけど、コースで食べるのもいいな…♪ヽ(´▽｀)/

お会計、薪焚亭主人さんに出してもらっちゃいました(^o^;)
申し訳ない!!ご馳走さまですm(__)m

今日も美味しかったぁ～♪ヽ(´▽｀)/

ごちそうさまでした(^o^)/

寿司を…

ということで、来多老さん♪ヽ(´▽｀)/

勿論、軽く切ってもらって。鯛昆布〆が美味しかったぁ～(^o^)

握りでは、久しぶりに良質な蛤が入ったということで、食べられました。ツメじゃない食べ方で。

金目は、軽く炙ってもらって(^-^)

小鰭は、いつもながらの味わい。美味しかったぁ～(^o^)

ごちそうさまでしたぁ～♪ヽ(´▽｀)/

つい、最近、美味しい金目にありつけてない…(^o^;)

勿論、本日の美味しいネタを切ってもらって。

これが俗に言う、あぶら金目ってやつですねー(^o^)金目は独特のエグ味があるから煮付けにするというのは普通の金目。ひとつは炙ってもらい、それぞれの味わい(^-^)

本みるも美味しい。

からすみは写真はないけど、炙ったものを。そこで…

冷酒を。

洗心。￥2200円!!高い酒だねー(^_^;)ものは試しと飲んでみました♪
日本酒嫌いの方にも、飲めるような、非常にライトなお酒。
普段安い酒しか飲んでないので、素晴らしいお酒だけど飲んだ気がしない(笑)
やっぱ、菊正宗の方が僕にはあってるようだ(笑)

お酒を飲みながら、からすみ。最高ですねー(^o^)

金目の握りは、鮨で食べると甘さが更に引き立つ。
つまみで出てきたネタを握りに被らせないのが流行りですが、これが、味わいがまったく変わるんですよねー♪当たり前だけど(笑)その楽しみがあるんですよねー♪ヽ(´▽｀)/
僕は積極的に被らせます♪

魚紋さんの、話になり、そういや暫く親方のとこ、行ってないなー(^-^;)
ってことで、梯子決定(笑)

ごちそうさまでした。

＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝

東京からの帰り、直接伺いましたぁ～(^o^)

つまみの提供の仕方を変えました。とのこと。前は、三品盛っての提供でしたが、一品づつ提供するスタイルに。

いつもの菊正宗の熱燗をのみながら。

年始、本店、橘町と、ご挨拶にいって、勉強させてもらいました。とのこと。
此方と東京の違い。それは当たり前のようにあり、客層も含めて。

昨日、銀座で寿司をいただいてきたけど、お客さんと、お話させてもらっても、なるほどな…と、思うことしきり。
世の中はそういった方向性に進んでいる。

で、いつものように食べていたのだけど、今回初めての握り。
残念ながら、写真撮るのを忘れた!!

鰤のづけ。
表面をあぶった鰤を漬けて、寝かせる。その寝かせ具合はまだなんともいえないらしいけど、これが美味しい！！♪ヽ(´▽｀)/
辛子をかませての提供で、どうしても鰤は美味しいけど、脂が重く感じる。それも含めての味わいだが、これはそれがづけ醤油と、いいバランスで重く感じない(^-^)
あの脂で、よく醤油入るねー。と、聞くと、さすがにけっこうつけているらしい。
づけ醤油から上げてしまうと、寝かせでも醤油が身にまわっていかないらしく、頃合いが難しいらしい。
けど、これは鰤の新しい食べ方だ。しかも美味しい。

他も勿論、当たり前のように美味しい。
いつも通り…酔ったΨ(￣∇￣)Ψ

さぁ、街へ繰り出すか(爆)

ごちそうさまでした。

年始の挨拶まわり。

来多老さん(^o^)

スゴく型のいい鮑が( ´∀｀)勿論頂きます。
胆はエメラルドグリーン♪物が良いことの証明みたいな(*^_^*)
ここまで物が良いとヘタに味付けなどしない方が美味しいです(^-^)三時間かけて蒸し上げた物。

鮨はいつもながら。

来多老さんの味わいです。
のどぐろのづけは初めて食べましたぁ～(^o^)v
これは美味しい！

干瓢巻き。美味しいシャリは米の中が半透明、周りが酢で〆られているので白くなる。

干瓢も、江戸前ならではの濃いめの味付けがいいですねー(^o^)

昼も寿司だったけど、小判寿司の親方とも仲が良いので、こんな風にお店が新装したんだよ～とか色々話をしながら(^-^)

今日も満足ですねー♪ヽ(´▽｀)/

ごちそうさまでしたぁ～(^-^)/

年末の挨拶まわり！

今年一年、本当にお世話になりました(^o^)/来年もよろしくね♪

今年のからすみも美味しい(^-^)

握りは、いつものように、熱燗をいただきながら…

年明けも伺いますねー♪

ごちそうさまでした(^o^)/

22日。ついにきてしまったランチの最終日(ToT)

12時前にお店に着いたら、11:30から、お客さんが多数！

皆さん、今日でランチ最後なんだねぇ…と、感慨深くお会計のときに口にしていた。

最後の海鮮丼。

今日は、シャリを普通で。実はいつも、シャリを大盛りにしてもらっていた(笑)

美味しいねー(^o^)

まぁ、ランチはなくなってしまうが、夜にバラチラシを作ってもらえばいいので、当然、値段はまったく変わるが食べたければ、頼めばいいだけなので、問題はない。

ランチ営業お疲れさまでした(^-^)

来週の夜を予約して…

伺ったのを毎回書いてる訳ではなく、書いていたら、他もそうだが、大変な事になってしまいます(笑)
来多老さんも同じで、一部です。

ごちそうさまでした(^o^)

今日は、来多老オリジナル、づけ、穴子丼。
湯引きのづけ"鮪"はランチ専用に作ってるものだから、もう食べられないかも。
ひらづけとはまたづけ醤油の入りかたが違うんですよねー(^-^)
穴子はいつもながら、美味しいです！
あとは、"鮨ダネを使った海鮮丼。
これを食べないと！！
ごちそうさまでした(^o^)

今日は東京の老舗、都寿司直伝の鮪丼をいただきました(^-^)

来年からは、もう食べられなくなるのか…と思うと、悲しいが、それも仕方ない。

ランチは水曜、日曜日を除いて22日まで。夜は今週の水曜休んで、あとは、29日までの営業とのことです。

ランチはあと何回食べれるかな？

ごちそうさまでした(^o^)

今日の宴は(笑)

作ってる段階から見せてもらっていた。からすみを食べに(^o^)

もういい頃合いになってると言うことで(^q^)
勿論、熱燗飲みながら～(^o^)

握りは、金目が絶品！穴子も美味しい～(^-^)写真以外にもけっこう食べた(^o^;)

シャリを新米に切り替えたそうです(^.^)

ランチをいつ食べに行こうかなぁ…♪

ごちそうさまでした(^o^)/

しかし、写真の順番が目茶苦茶になります…どうにかなんないのかなぁ…？

先日、夜にいただいた鮨をアップ(^-^)

食べたのはこれだけじゃないけど(^o^;)

今日のお昼の海鮮丼。

通常蟹が入ってますが僕はいつも抜きです(笑)いくら醤油漬け、〆鯖、たいら貝、金目鯛、鮪、真蛸。

〆鯖が小鰭に変わっても美味しいです(^-^)

因みに…ランチメニューを撮らせてもらいましたぁ～(^o^)

年内、あと何回食べれるだろうか…

ごちそうさまでした。

何故か、写真の順番が無茶苦茶になりますねー(泣)(-_-;)

今年いっぱいで終わってしまうランチ。

東京の老舗、都寿司直伝のまぐろ丼。東京に行かなくても、老舗の味わいが楽しめた。

オリジナルのづけ、穴子丼。
間違っても、穴子丼ではない。日本語が読めないのは困るねぇ～┐('～`;)┌
湯引きの鮪のづけ。これがまた美味しい。
キツめのシャリとのバランスもよく、他では食べられない逸品。

海鮮丼。鮨ダネを日によってのせるタネが変わる、かなりC.Pの良い、他では￥1200円では絶対に食べられない。

このお昼の丼ぶり、限定なのだが、当たり前で、数が出れば出るほど赤字になってしまうらしい。

夜の握り鮨は、何処までいってもお値段は張ってくる。お酒を呑めばなおさらです。

そこで、江戸前職人の心意気で、老舗で修行をした親方が、安価に楽しんでもらおうと、努力をしているランチです(^o^)

好みもあるので、万人に受け入れられるとは僕も思ってはいないし、実際、お店で、訳のわからん講釈をたれてる人も見たことがある。

かなり笑えた内容だったけど、同じ部位の同じものを食べて、味が全然違う！とか(爆)

そういったことも含めて、そういうことはそんなものだ。

写真に関しても、断らないのは、ダメだ(*｀Д´)ノ！！
料理の写真はまだいいとして、お店の方を撮るのに断るのは当然。

できれば、ランチを続けてほしいけど、その分、夜楽しめばいいねー(^-^)
今までのレビューは規約で消されてしまったけど、僕はそれ以上に楽しんでいる(^o^)
今月もう一回、生のシシャモを引っ張る！と。
食べたいけど、行けるかなぁ～(^-^)

今年いっぱいはランチを楽しめる。夜も同様に(^-^)

これからも、お世話になります(^o^)/

外観。

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雲丹、湯葉。リフト(^-^)/

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サヨリ。

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かわはぎ。

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肝醤油。

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かわはぎ。リフト(^-^)/

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蛸、鮑。

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蛸。リフト(^-^)/

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鮑。リフト(^-^)/

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ミル舌炙り。

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赤身。

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小鰭。

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サヨリ。リフト(^-^)/

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鯵。リフト(^-^)/

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小鰭。リフト(^-^)/

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烏賊。リフト(^-^)/

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本ミル。リフト(^-^)/

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赤身。リフト(^-^)/

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ヅケ。リフト(^-^)/

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蛸。リフト(^-^)/

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イクラ。

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穴子。リフト(^-^)/

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カステラ。リフト(^-^)/

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お吸い物。

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外観。

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鯛子ゼリー寄せ♪

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鯛子。リフト(^-^)/

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鮃。あっぷ。

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小鰭。あっぷ。

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小鰭。リフト(^-^)/

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赤貝。あっぷ。

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赤貝。リフト(^-^)/

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鮪。あっぷ。

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鮪。リフト(^-^)/

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小鰭。リフト(^-^)/

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金目炙り。リフト(^-^)/

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金目。リフト(^-^)/

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鮃。リフト(^-^)/

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鮪赤身。リフト(^-^)/

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中トロ。リフト(^-^)/

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トロ。リフト(^-^)/

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赤身ヅケ。リフト(^-^)/

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本みる貝。リフト(^-^)/

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イクラ。

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蛸桜煮。リフト(^-^)/

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穴子。リフト(^-^)/

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玉(カステラ)リフト(^-^)/

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金目のお吸い物♪

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外観。

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ヅケ、穴子丼。

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湯引きヅケ。

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ヅケ、穴子丼。あっぷ。

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穴子。

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都寿司直伝のまぐろ丼。

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まぐろ丼。あっぷ。

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まぐろ丼。

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まぐろ丼。

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まぐろ丼。あっぷ。

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海鮮丼。

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小鰭。

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烏賊と、イクラ。

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鯛。

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海鮮丼。あっぷ。

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松茸焼き。

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赤身。

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大トロ。肉のようなさしめ。

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ヅケ。

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かっぱき軍艦。

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カステラ。あっぷ。

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穴子。

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ホタル烏賊。干し焼き。美味しい！

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手作りからすみ。

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からすみ、リフト(^-^)/

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煮鮑。特注。

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才巻き海老。おぼろかませ。断面。

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中トロ。

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鯛、昆布〆。重ね。

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鯵。重ね。

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北寄とじゅんさいの酢の物

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手作りからすみ炙り。

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塩蒸し鮑。

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塩蒸し鮑。

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エメラルドグリーンの肝！

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ヅケ。

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煮蛤。リフト(^-^)/

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かんぴょう巻きリフトぉ(^o^)/

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切ってもらって…

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真鯛。リフト(^-^)/

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インドまぐろ赤身。リフト(^-^)/

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新子。リフト(^-^)/　

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インドまぐろ赤身。

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閖上の赤貝。リフト(^-^)/

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つまみ。

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今期最高の大間本鮪。中トロ、赤身。蛸、一本釣りの鯵。

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お吸い物。この琥珀色！中〆にはぴったり(^o^)/

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郡山ではほとんど見ない、塩水うに。

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穴子、塩。リフト(^-^)/

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鮪赤身。リフト(^-^)/

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しま鯵リフト(^-^)/

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穴子。

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カワハギ肝のせ。リフトぉ(^o^)/

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鮪づけ。リフト(^-^)/

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穴子。リフト

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煮鮑。美味しい～(^o^)

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サヨリ。リフト(^-^)/

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鮪赤身。リフト(^-^)/

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赤身づけ。リフト(^-^)/

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車海老。リフト(^-^)/

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カステラ。リフトぉ(^o^)/

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もんごう烏賊。

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絶品穴子。リフトぉ(^o^)/

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鮑。リフト(^-^)/

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干瓢巻き。一個食べちゃった(^_^)v

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穴子。リフトぉ(^o^)/

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手作りからすみ。炙り。

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お吸い物(^o^)

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赤身、金目、〆鯖。

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小鰭。リフト(^-^)/

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金目。リフト(^-^)/

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からすみ。炙りとそのまま(^o^)

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からすみ。リフト(^-^)/

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刺身。鮪、烏賊、鮃昆布〆♪

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小鰭。リフト(^-^)/

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鮃昆布〆。リフト(^-^)/

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小鰭。

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小鰭。リフト(^-^)/

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赤貝。リフト(^-^)/

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小鰭。リフト(^-^)/

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鮃。リフト(^-^)/

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赤貝。リフト(^-^)/

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神奈川、松輪の黄金鯖。リフト(^-^)/

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鮪赤身、烏賊、鯛。

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小鰭。リフト(^-^)/

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シシャモ昆布〆。生だよ(^-^)

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のどぐろづけ。リフト(^-^)/

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サヨリ。

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赤貝。リフト(^-^)/

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二貫め。シシャモ。あっぷ。

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穴子。リフト(^-^)/

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鯛。リフト(^-^)/

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たいら貝。リフト(^-^)/

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赤貝。リフト(^-^)/

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鮪赤身。リフト(^-^)/

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烏賊。リフト(^-^)/

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金目。炙り

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本みる。

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穴子巻き(^-^)

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金目。リフト(^-^)/

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中トロ。リフト(^-^)/

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煮鮑。リフト(^-^)/

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鯛昆布〆。リフト(^-^)/

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小鰭。リフトぉ(^o^)/

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静岡県産天然鰻♪

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天然鰻だぁ～♪ヽ(´▽｀)/

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天然鰻。リフトぉ(^o^)/天然鰻

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天然鰻。握り。

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鮑肝のせ。リフト(^-^)/

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中トロ。リフト(^-^)/

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とり貝。リフト(^-^)/

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今年初の大間の鮪。かましたのトロ。

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自家製からすみ♪半分は炙り♪

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大間の鮪中とろ、赤身。

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おおくるま。しば海老のおぼろかませ♪

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穴子、腹。リフト(^-^)/

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穴子、尻尾。リフト(^-^)/

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江戸前の小鰭♪旨い♪ヽ(´▽｀)/

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サヨリ皮炙り。

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かまとろ炙り。リフト(^-^)/

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かわはぎ肝のせ。リフト(^-^)/

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残念ながら、おぼろがなかったけど、これが、ばらちらしってやつです!!

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すげ～でっかい黒鮑♪

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ほうれん草と松茸のおひたし♪

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小鰭。

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真鯛。リフト(^-^)/

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鯵。

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秋刀魚。

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蒸し鮑♪肝の色はエメラルドグリーン～(^o^)

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鮑。リフト(^-^)/

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インド鮪赤身。

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小鰭。リフト(^-^)/

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しまあじ。リフト(^-^)/

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鯛。リフト(^-^)/

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キンメ炙り。リフト(^-^)/

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才巻き海老。ミソカット。リフト(^-^)/

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トロ。リフト(^-^)/

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やり烏賊。リフト(^-^)/

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ヅケ。リフト(^-^)/インド鮪～(^o^)

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ミル貝。リフト(^-^)/

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雲丹。リフト(^-^)/

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穴子。リフト(^-^)/

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玉。リフト(^-^)/

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2016/03/03 更新

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なんでも屋純ちゃんさんが投稿した鮨来多老（福島/郡山）の口コミ詳細

鮨来多老郡山富田、郡山/寿司

ジャンルから探す

予算

営業時間

なんでも屋純ちゃんさんが投稿した鮨 来多老（福島/郡山）の口コミ詳細

鮨 来多老郡山富田、郡山/寿司

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

なんでも屋純ちゃんさんが投稿した鮨来多老（福島/郡山）の口コミ詳細

鮨来多老郡山富田、郡山/寿司