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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
「日比谷なんば」＠有楽町（☆☆彡）
https://www.hibiya.tokyo-midtown.com/jp/restaurants/31700/
阿佐ヶ谷の名店「鮨なんば」が東京ミッドタウン日比谷開業とともに移転。
もともとシャリの美味しいお店でしたが、非接触温度計を用いつつ、ネタの温度、シャリの温度にまで最適を提供するなど、よりこだわりがすごくなっていました。
予約はネットでできますので、一見でも入れるところが素晴らしい。
住所：千代田区日比谷1-1-2東京ミッドタウン日比谷3F
電話：03-6273-3334
定休：月曜・第１火曜
営業：１２時～１５時／１７時～２３時
東京ミッドタウン日比谷の３階、「サローネトーキョー」の右隣にありました。扉があって、黒い看板が付いているだけ。あとは予約でいっぱいの立て看板。照明がないので、ここだけ暗い感じ。
扉を開けると盾の石組みの壁に、また扉！？
その左を回り込むように通路がありました。
以前とは違って、横一列の白木のカウンター。左右にまな板があるのは
１８年４月１５日昼の来訪。
直さんのなんば会。他のグループと一緒になる。どうやら、貸し切りができなくなったようです。予約もネット申し込みに。ちょうどこの日が５，６月の予約受付日で１３時からがまさにそのタイミングでしたが、１０分ほど登録のため個人情報を入力していたら、取りたい時間に取れなくなっていました。おろるべし！
１2時の予約。少し前に入りました。
お酒は飲めないので冷たい緑茶
カツオに新玉ねぎ。しっとりした食感のカツオは厚切りで。玉ねぎは辛味と甘みがあります。
佐島のタコ。香りが凄い。
お酒で煮ただけと言われる。
蒸し鮑は山口県萩のもの。ムッチリしていていいね。
それに苫小牧の青柳。歯切れ良く美味しい！
ホタルイカ。脚は炙ってあり香ばしい。
ボタンエビ。大振りでねっとり。上にホースラディッシュかと思ったら、海老味噌に脇腹を焼いて加えお酒で整えたものらしい。
北海道余市のあん肝。
ここから握り。
まずはマコガレイ。シャリは３６度、ネタは１９度。温度にまでこだわり、非接触温度計で測るこだわり。
白いか。真ん中の柔らかく甘いところだけを千切りにして重ねています。
なんというバランスの良さ。
蒸した白魚。火を入れて４２度での提供。
春子。塩で。美しすぎる。昆布締めで、爆裂美味い。
マグロ赤身。煮切りで。
シャリは４０度。量も多く盛り上がっています。中トロなのにとろけ感半端ない。食後もしつこくない。
コハダ。シャリが赤酢に。温度は３８度。
サヨリ。張りがあっていいサヨリです。シャリは赤酢で量少ない。バランスがいい。
赤むつ。皮目を炙ってから蒸したそう。プルン、トロンとしています。
鯵。あさつきを叩いたものを上に。厚い身で良い鯵。
とり貝。磯の香りの後とり貝本来の甘みが出てきます。
金目鯛。3日寝かせたもの。切っている時から美味そう！そしてうまーい！香りが違います。もう熟成香がします。
蒸し立ての車海老。
ウニの軍艦。溢れるウニが美味。海苔もうまい。
煮穴子。熱い♪
卵焼き。芝海老が香ります。
濃縮されたシジミ汁で締め！ 濃厚すぎて少し苦味もありますね。