Name: 鮨 詠心
Address: 大門町2-107-5 1F, さいたま市大宮区, 埼玉県, 3300846, JP
Telephone: 048-783-2437
Price range: ￥30,000～￥39,999
Rating: 3.24

この口コミは、ぐりまーついんず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

ぐりまーついんず口コミ1,164件フォロワー1,686人

4.2

￥50,000～￥59,9991人

料理・味4.3
サービス4.3
雰囲気4.1
CP4.0
酒・ドリンク4.3

2024/08訪問4回目

4.2

料理・味4.3
サービス4.3
雰囲気4.1
CP4.0
酒・ドリンク4.3

￥50,000～￥59,9991人

夏の風物詩

前回お伺いしたとき、次は新子の時期に如何ですか？ということで、猛暑のなか大宮に行って来ました。

・煎茶
　暑いのでいつもの蛤の出汁を止めて濃い出汁感のある煎茶を一杯目に。

・腹中の中トロ　ご挨拶代わりの中トロの握り。すっきりした旨味に酸味もあって美味しい。

・水雲酢と縞海老
　淡路の水雲がシャキシャキして美味しい！

・佐島の蛸
　焙じ茶で火を通して、塩と酢橘で味付け。香りがイイねえ。柔らかくも、歯応えも少し残して旨い。

。泉州の水茄子の味噌和え
　野菜が来るとはね。しかも水茄子を味噌で和えて。でも美味し。

・揚げ鮑と肝ソース
　鮑を蒸してから粉を付け、ギリギリまで落としてから揚げたそうだけど、表面がカリッとして、でも中は柔らかくて、これは美味しい！

・肝ソースにシャリと鮑の周りを揚げたもの
　おー、これはカリッとクルトンが入った感じで、揚げたの鮑のクリスピーな食感がイイね！

・天草の海鰻
　関東風の蒸焼きで柔らかく、でも皮はパリッとして、甘辛い味付けで美味しい。

ここから握りに入ります。

・白烏賊　滑らかで柔く、ツルッとして旨い！

・赤身　すっきり美味しい。

・車海老　ちょうどいい茹で加減だね。美味しい。

・中トロ　これは脂が甘くて旨い！！

・黒鯥　皮目を炙って香りよく、甘い脂が蕩けて旨い！

・紫雲丹　直前に海苔を網で炙って手巻に。長いこと置いてたこともあって蕩ける〜！

・大トロ　しっかり身厚で美味いねえ。でも脂の甘さではさっきの中トロのが上だったかも。

・対馬の穴子　柔く炊かれて、ツメも美味しい。

・中落ち干瓢　意外な組合せだけど美味しい。

・玉子焼（カスタードプリンタイプ）　玉子の甘味が美味し〜！

・玉子焼（昔ながらの）　海老の風味がイイねえ。

・味噌汁　お出汁が美味しい。

・出汁巻　玉子焼、三ツ目！？お盆休み直前のこの日だけの限定だって？！

・追加　新子（3枚付）　これを食べに来た！ツルッとしながら身が柔いのが分かって美味し〜。

・追加　新烏賊　間に生姜。しんせ〜ん！

・追加　新烏賊の下足　こちらは摘みにしてもらったけど、ちと冷たくて、味を感じなかったかな？

摘みでは揚げた鮑が良かったな。握りでは、売りの藤田まぐろはもちろん、新子に新烏賊って言った走りのものが、罪作りなことにやっぱ美味しかったな。ご馳走様でした。

1

建物1階

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1

建物1階

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1

外観

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1

外観

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1

内観

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1

カウンター

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0

胡瓜の浅漬けとガリ

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1

アサヒスーパードライ小瓶

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1

煎茶

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2

腹中の中トロ

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1

水雲酢と縞海老

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1

栃木仙禽 x UNITED ARROWS UA 打ち上げ花火（半合）

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1

栃木仙禽 x UNITED ARROWS UA 打ち上げ花火（グラス）

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1

佐島の蛸

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1

ミネラルウォーター

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1

福島奥会津金山天然水

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1

泉州の水茄子の味噌和え

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1

岐阜射美 SILVER（半合）

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1

揚げ鮑と肝ソース

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1

シャリと

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1

鮑の周りを揚げたものを

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1

余った肝ソースに

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1

和えて戴きます。

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1

秋田新政 No.6 X-type Atsutane（グラス）

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1

天草の海鰻

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1

大将のシャリ切り

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1

白烏賊

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1

香川川鶴たのののた生原酒純米吟醸（グラス）

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1

大将の握り

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2

赤身

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1

車海老

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1

奈良櫛羅純米山田錦生モト仕込生原酒（半合）

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1

中トロ

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0

黒鯥

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0

海苔を網で炙って

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0

紫雲丹の手巻

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0

秋田新政涅槃龜ニルガメ 88%低精白純米酒（グラス）

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1

大トロ

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0

対馬の穴子

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0

秋田新政山吹タンジェリン2023 生酛木桶純米福ノ華（グラス）

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0

中落ち干瓢

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0

玉子焼（カスタードプリンタイプ）

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0

汁物

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0

味噌汁

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0

玉子焼（昔ながらの）

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0

出汁巻

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0

追加　新子（3枚付）

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0

アガリ

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0

追加　新烏賊

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0

追加　新烏賊の下足

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2024/04訪問3回目

4.2

料理・味4.3
サービス4.3
雰囲気4.2
CP4.1
酒・ドリンク4.3

￥40,000～￥49,9991人

祝オープン一周年！

麻布十番のビル5階から大宮の路面へと移転してからちょうど一年経った鮨詠心に3度目の訪問です。
おや。リースの盆栽が松じゃなくてモミジだ。

・蛤のお吸い物
　まずは温かいものでお腹を温めて。

・血合いぎしの中トロ　ご挨拶代わりの一貫から。きめ細かく脂が乗って美味しい。

・富山の蛍烏賊
　蒸しただけ。塩もせずシンプルに素材の味を活かした。目や口は取ってあるので、あくまでも柔らか旨い！

・銚子の金目鯛の松笠焼
　寿司屋で鱗焼きは初めてだ。クリスピーな鱗に脂の乗った身でウメー！米油を掛けて炭火で焼くとこうなるそう。

・桜海老
　桜海老を山芋と合わせて揚げて酢橘を絞っただけ。海老を仕入れてる冨永水産から勧められた食べ方だそう。香ばしくて旨い！

・太刀魚黄身醤油ご飯、略してTKG
　上から山葵、太刀魚、シャリ、黄身醤油。麻布十番時代の定番で評判のメニューだったそうだけど、頼りすぎるのはイカンと止めてたそう。それを藤田社長から「お前の唯一美味しい料理なのになんで出さねーんだ！」と朝5時に説教をくらったんで復活させたスペシャリテｗ

ここから握りに入ります。

・鮃　鮃の旨味を味わってもらおうと、昆布の香りと味は要らないと、昆布〆を止めて脱水しただけ。

・赤烏賊　煮切りを塗ったあと酢橘を絞って。ねっとり旨い！

・赤身　柔らか美味しい。

・車海老　お、この車海老は旨味あるね！

・中トロ　脂が甘くて美味し〜！

・馬糞雲丹　けっこう長く置いてたんでトロトロで(ﾟдﾟ)ｳﾏｰ!!

・大トロ　脂が蕩ける〜！甘くて美味しい！

・穴子　ねっとりした煮切りに山椒を降って。これはウメー！！

・藤田巻　スペシャリテ。今日使った鮪の巻物。煮切りは海苔の上に。

・味噌汁

・玉子焼　プリン風。甘〜い！

・玉子焼　伝統的なふわふわ玉子焼。こちらも甘くて美味しい！

こちらでコースは終了です。追加で、出してないのは桜鱒、トリ貝、小肌、白海老、縞海老とのことなので…

・追加　白海老　中に胡麻、上に山葵。甘くて美味し〜。胡麻が香ばしくてイイね！

・桜鱒　中に福井の地芥子。しっとりして美味しい！

空中店舗より路面店で営業したかったと、麻布十番から大宮へと思い切った移転をした鮨詠心。
これからがますます楽しみです。ご馳走様でした。

2

大宮駅東口の路地

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2

建物1階

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2

建物1階

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2

外観

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2

外観

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2

外観

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2

内観

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2

カウンター

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2

アサヒスーパードライ小瓶

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2

胡瓜の浅漬けとガリ

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2

蛤のお吸い物

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2

中路大将

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3

血合いぎしの中トロ

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4

富山の蛍烏賊

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3

福島廣戸川純米吟醸雄町生酒（半合）

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2

福島廣戸川純米吟醸雄町生酒（半合）

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4

銚子の金目鯛の松笠焼

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3

桜海老

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3

英国 Hildon Natural Mineral Water

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3

栃木仙禽 Hope!“希望”（半合）

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1

ご飯物

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4

太刀魚黄身醤油ご飯

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2

略してTKG

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4

鮃

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4

赤烏賊

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3

埼玉五十嵐別誂純米酒無濾過生原酒直汲み（半合）

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3

赤身

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3

車海老

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4

中トロ

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2

シャリを切る

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3

秋田新政 2021-2022 Seasonal Theme "不還果～ふげんか～" PRIVATE LAB 低酒精発砲純米酒天蛙十周年記念酒（グラス）

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3

馬糞雲丹の手巻

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3

大トロ

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3

穴子

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3

秋田花風交酒 RICE & HOP（半合）

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2

藤田巻き

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1

汁物

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1

味噌汁

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4

玉子焼　プリン風

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3

伝統的なふわふわ玉子焼

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3

山形十四代龍の落とし子大極上生（グラス）

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4

白海老

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4

桜鱒

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2

アガリ

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2023/12訪問2回目

4.2

料理・味4.3
サービス4.3
雰囲気4.2
CP4.1
酒・ドリンク4.3

￥30,000～￥39,9991人

旬の藤田まぐろを戴きに再び大宮へ

4月に麻布十番から大宮に移転して来た若き寿司屋の大将、中路詠心氏のお店に再訪して来ました。
お、大将、坊主頭だ！？ｗ

・蛤のお吸い物
　蛤と水だけ。塩も蛤から。いいお出汁だ。

・藤田まぐろ　背の中トロ
　ご挨拶代わりの握り。スッキリした脂で美味しい。

・無洗白子
　60度がちょうどいい温かさだそう。温かく中はトロトロ～。

・お造り　明石の鯛
　30分だけ昆布〆。自家製ポン酢で。コノコでも。
　30分っていうけど、いい〆具合だ。白身魚をコノコで食べさせるって、むらやまさんみたいだ。

・三陸の牡蠣
　油で炊き上げてます。香りがいいし、旨味が引き出されて美味しい！コンフィに失敗して出来た料理だそうｗ油は変に凝るよりサラダ油が最適とかw

・水雲酢
　口直し。シャクッ！として美味しい。

・兵庫県香住のセイコ蟹の春巻き　黄身醬油で
　おお！こちらでもセイコ蟹！？少しガリも混ぜて、酸味が入って美味しい！

ここから握りに入ります。

・白烏賊　ねっとり旨い！

・鰤　に大根おろしを乗せて、鰤大根w 酢橘を絞って。噴火湾の鰤を闇ルートで仕入れたとかw 大将は寝かせることはあまりしないそうだけど、これは寝かせたそう。ウメー！

・赤身　赤身でも脂がほどよく。

・金目鯛　皮目を炭で焼いて。間の葱は、要るかな？

・車海老　いい食感！美味しい！

・中トロ　間違いない奴やね！

・馬糞雲丹の手巻

・大トロ（蛇腹）　脂たっぷり！

・穴子　熱々の煮穴子に山椒をパラリ。これは旨い！！

・藤田巻き　本日のまぐろを全部詰めて。

・蜆の味噌汁　これもいいお出汁。味噌もイイ！

・玉子焼　卵と牛乳と砂糖だけのスイーツ寄りの玉子焼。プリンみたいな洋風玉子焼！

・玉子焼　芝海老と卵と砂糖だけの伝統的な玉子焼。芝海老入りのふっくら玉子焼！

今回も二種類の玉子焼を戴いてフィニッシュ！まぐろに限らず冬の魚介を堪能させていただきました。ご馳走様です。

1

大宮駅東口近くのとある路地

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1

建物1階

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1

建物1階

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1

外観

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1

外観

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1

内観

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1

リースの盆栽

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1

カウンター

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0

アサヒスーパードライ小瓶

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0

ガリと胡瓜の浅漬け

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0

蛤のお吸い物

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4

藤田まぐろ背の中トロ

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0

無洗白子

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0

無洗白子

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1

奈良篠峯純米生原酒 -うすにごり生原酒-（半合）

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0

お造り

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1

明石の鯛

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0

コノコ

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0

三陸の牡蠣

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0

奈良篠峯純米生原酒 -無濾過生原酒-（半合）

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0

水雲酢

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1

水雲酢

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2

兵庫県香住のセイコ蟹の春巻き黄身醬油で

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0

兵庫県香住のセイコ蟹の春巻き

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0

英国 Hildon Natural Mineral Water

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0

奈良篠峯純米生原酒 -押槽無濾過生原酒-（半合）

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0

白烏賊

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0

大将の握り

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2

鰤　と大根で鰤大根w

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0

シャリの仕込み

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1

赤身

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0

熱した炭を皮目にジュッ！と

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0

金目鯛

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1

車海老

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1

秋田新政 Colors ヴィリジアン-天鵞絨 2022 生酛木桶純米（半合）

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1

中トロ

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0

馬糞雲丹の手巻

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0

馬糞雲丹の手巻

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0

香川 KAWATSURU Olive 純米酒（W）～さぬきオリーブ酵母仕込み～（半合）

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0

まぐろをねぎる二番さん

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1

大トロ（蛇腹）

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2

穴子

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0

藤田巻き

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0

汁物

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1

蜆の味噌汁

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1

卵と牛乳と砂糖だけのスイーツ寄りの玉子焼

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1

芝海老と卵と砂糖だけの伝統的な玉子焼

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1

アガリ

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2023/06訪問1回目

4.2

料理・味4.3
サービス4.3
雰囲気4.2
CP4.0
酒・ドリンク4.3

￥40,000～￥49,9991人

大宮に新星現る！

こちらのお店を知ったのは何でだったか記憶が定かではありませんが、フォローさせていただいてる方がレビューされてたのを拝見して大宮に移転したことを知り、早速予約してお伺いして来ました。予約はいまのところ電話かLineから受け付けてます。

お店は、大宮駅東口の高島屋から信号を渡り、すぐの路地を入ったとこにある真新しい建物の1階。建物の入店第1号だったらしく、スケルトンから内装を仕掛けたそうですが、印象的な真っ直ぐな白樺は、こんな真っ直ぐなのなかなか見つからないから、もう止めてくれ！と言われたそうなw
大宮では4月から移転オープンしてますが、その前は麻布十番で営業していました。大将の中路詠心氏はなんとまだ27歳！？六本木の某ガイド誌星持ちの鮨なかむらで修業して3年半で独立も、麻布十番のお店は5階で、1階で営業したいと移転先を探していたところ、大宮とは縁もゆかりもなかったらしいですがｗ、家賃や周辺の環境などを見て決めたそう。お帰りの際のお見送りを、エレベーター前で終えるのではなく、外までお見送りしたいという思いもあったそうですね。
それにしても、23歳での独立ってのも随分早いですが、自分も若くして独立って話題になって知ったんじゃなかったかなぁ。

店内に入ると真っ直ぐなカウンターに8席あるんですが、いまは3人で回してこともあって、6席に限定して営業してるそうです。
なお、食べログの写真より髪が伸びてるのは、スタッフと差別化した方がいいんじゃないか？と思ってとのことw 二番さんは高卒後に行った料理学校で机が隣だった頃からの相棒。卒業後、寿司屋と鴨川のホテルでの修業と道が別れましたが、大将が麻布十番で独立したときに誘って以来の相棒で、裏での調理も担当。一番若いスタッフは移転して来てからで、まだ20歳だそう。3人で唯一、一番大好きなものは寿司！って子で、ちなみに大将は鶏の唐揚げだそうw

ということで、30,000円のコース、スタートです。

・春子鯛で取ったお出汁で小蕪の碗
　澄んだ汁に六方剥きした小蕪だけのシンプルなお椀。まずはお腹を温めるために。いいお出汁だぁ。
　（バッテリーの温度が上がってしまい写真なし…orz　まだそんなに暑いわけじゃないのに、最近調子悪いんだよなあ。で、温度がなかなか下がらなくて困ってたら、氷をビニールと手ぬぐいで包んだ携帯置きを作ってくれた！感謝です！！）

・藤田水産の鮪
　店主が一番と思ってる藤田水産の鮪を挨拶代わりに。中トロと大トロの間で大トロ寄りの部位だそう。
　シャリは小粒でお酢が効います。

・お造り　輪島のアラ
　10日目だそう。あっさり風味でイイね。

・横須賀の蛸の柔らか煮　地芥子で
　大宮で一番柔らかい蛸だそうw　でも、ホント柔らか〜！最初は山葵にしてたけど、蛸より山葵が立っちゃうんで芥子にしたそう。うん。確かにイイ！

・鮪の鎌肉の春巻
　鮪の頬肉に脂の部分、山椒、葱などを巻いてます。寿司屋で油物は珍しい。(ﾟдﾟ)ｳﾏｰ!!
　でも、親方からは「お前にこんなの教えたか？」と怒られる料理だそうw

・石川の絹水雲
　口直しにさっぱりと。極細の水雲でツルッと！

・気仙沼の初鰹の藁焼　さっぱりと背の部分
　照明を落として、大将から「連続写真や動画で撮ると映えますよ」と、広島の雪塩を高所から振り掛ける演出も。藁焼きは厨房との入口にある焼場で。
　ちなみにこの演出も、親方が知ったら怒られる奴とwww でも、まだ新店で、お客さんか付くまでは、話題になることも大切なので、黙認してもらってるそうです。

ここから握りに入ります。

・春子鯛　これはけっこう旨味のある春子だなあ。美味しい。

と、握りに入ったばかりなのに大きな寿司桶が登場して、大将自らシャリ作りの実演。後半に使うシャリだそうです。

・障泥烏賊　ねっとり(ﾟдﾟ)ｳﾏｰ!! 冷凍してねっちょりにならない、ねっとり加減を狙ってるそう。

・TKG
　こちらは握りではなく、二番さんが先ほどの焼台で炭火焼きした竹岡の太刀魚をシャリと黄身醤油の上に乗せて、匙で戴きます。太刀魚黄身ご飯でTKGだそうｗ

・小肌　〆て5日目。このぐらいで骨が溶けるからと。よく漬かってるけど〆〆感はそれほどでもなく、旨いなあ

・赤身　ヅケてない赤身だけど、旨味たっぷりで旨ッ！

・淡路の鯵　脂が乗ってこれはウメー！！この時期の鯵というと、浜田のどんちっちが有名だけど、大将的に脂が乗り過ぎて好みじゃないので、ちょうど良い脂の淡路産を敢えて使ってるそう。

・車海老　シャク！

・岩手の紫雲丹の手巻　主役は海苔。千葉県産（金田ではない）だそう。

・大トロ蛇腹　脂トロトロ〜！旨い！！

・穴子　お〜、しっかり芳ばしくて旨い！！

・藤田巻　本日使った鮪の全部位を使った巻物。雲丹のとはまた別の主張弱めの海苔で。

藤田巻でコースの握りは終了で、あとは玉子焼と汁物ですが、玉子焼はなんと二種類用意されてます！？

・卵と牛乳と砂糖だけのスイーツ寄りの玉子焼

・蜆の味噌汁　いいお出汁ですなあ。

・芝海老と卵と砂糖だけの伝統的な玉子焼

・追加　鰹
　つまみで出た藁焼きした鰹ですが、ホントはつまみのあと、握ってもらうものですが、初訪問なので進み具合が分からず、コース終了後にお腹の余裕があったらと、待ってもらってました。
　藁焼きの香りは残ってるけど、握りにはちょうど良い具合の香りで、美味しい。

・追加　干瓢巻（半本）
　山葵はおまかせの量でお願いしたけど、辛くもなく干瓢の味付けにちょうどいい感じで旨い！

白金高輪の島津さんより若く独立した大将は、修業先の親方から伝授された伝統的なお寿司を継承しつつ、春巻や二種類の玉子焼など若い感性も活かしたコースを組んでますが、そこら辺、お店を知ってもらうためにはどうすればいいか、多分に戦略的な考えもあってのことのようで、さすが一国一城主、しっかりしてるなぁ。これからが楽しみです。

帰りに外までお見送りをしていただきましたが、角を曲がるまで見守っていただいてました。恐縮です。そして、さすがです。ちなみに、そのとき名刺をいただいたけど、詠心って本名なのね！？けっして源氏名じゃないそうですwww

2

建物1階

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2

外観

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2

外観

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2

内観（大宮と言えば、の盆栽はリースで、週替わりですｗ）

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2

カウンター

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2

ガリと胡瓜の浅漬け

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2

アサヒスーパードライ小瓶

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2

指拭き

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4

藤田水産の鮪

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2

輪島のアラ

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2

長野佐久の花夏の大吟醸

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2

長野佐久の花夏の大吟醸

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2

横須賀の蛸の柔らか煮

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2

地芥子で

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2

鮪の鎌肉の春巻

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2

鮪の鎌肉の春巻

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2

奈良篠峯雄町純米吟醸 -夏凛無濾過生酒-

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2

奈良篠峯雄町純米吟醸 -夏凛無濾過生酒-

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2

石川の絹水雲

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2

大将による鰹の藁焼きの実演

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3

照明を落として雪塩を振りかける

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3

広島の雪塩を纏った気仙沼の初鰹

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3

厨房との入口にある焼場で藁焼き

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3

藁焼きした鰹の切りつけ

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3

気仙沼の初鰹の藁焼

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3

春子鯛

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3

愛媛石鎚吟醸夏吟

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2

愛媛石鎚吟醸夏吟

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3

後半で使うシャリの仕込

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2

障泥烏賊

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2

太刀魚にシャリと黄身醤油で

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2

TKG

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2

福島廣戸川純米吟醸

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2

福島廣戸川純米吟醸

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2

小肌

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3

赤身

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2

淡路の鯵

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2

栃木仙禽クラシック仙禽雄町

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2

栃木仙禽クラシック仙禽雄町

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3

車海老

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3

岩手の紫雲丹の手巻

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4

大トロ蛇腹

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2

秋田新政 Colors 秋櫻コスモススパーク生酛木桶純米 2022

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2

秋田新政 Colors 秋櫻コスモススパーク生酛木桶純米 2022

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2

穴子

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3

藤田巻

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2

卵と牛乳と砂糖だけのスイーツ寄りの玉子焼

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2

汁物

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2

蜆の味噌汁

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2

芝海老と卵と砂糖だけの伝統的な玉子焼

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2

アガリ

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2

追加鰹

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3

追加干瓢巻（半本）

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口コミが参考になったらフォローしよう

ぐりまーついんず

フォロー

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ぐりまーついんずさんの他のお店の口コミ

入鹿TOKYO（東久留米 / ラーメン）

特製帆立柚子塩つけ麺

3.9

訪問： 2024/09
高山珈琲（淡路町、小川町、神田 / 喫茶店、カフェ）

ニューヨークチーズケーキ（自家製）...

3.9

訪問： 2024/09
ちえちゃんラーメン（神田、新日本橋、淡路町 / ラーメン、つけ麺）

チャーシュー麺

3.8

訪問： 2024/09
日本料理太月（表参道、明治神宮前、渋谷 / 日本料理）

至極の日本酒ペアリングコース

4.3

訪問： 2024/08
ぎょうざの満洲（獨協大学前 / 餃子）

満洲しょうゆラーメンと焼餃子

3.3

訪問： 2024/08
時限堂（赤坂見附、永田町、赤坂 / 日本料理）

末富グループの新店に初潜入

4.3

訪問： 2024/08

ぐりまーついんずさんの口コミ一覧（1164件）を見る

口コミを投稿する

店舗情報（詳細）

店舗基本情報

店名	鮨詠心
ジャンル	寿司
予約・お問い合わせ	050-5600-4939
予約可否	完全予約制
住所	埼玉県さいたま市大宮区大門町2-107-5 1F 大きな地図を見る周辺のお店を探すこのお店は「港区麻布十番1-5-6」から移転しています。 ※移転前の情報は最新のものとは異なります。移転前の店舗情報を見る
交通手段	JR　大宮駅　徒歩５分大宮駅から310m
営業時間	■ 営業時間 18:00時スタート、20:30スタートの二部制。 ■定休日日曜日
予算	￥30,000～￥39,999
予算（口コミ集計）	￥30,000～￥39,999 利用金額分布を見る
支払い方法	カード可（VISA、Master、JCB、AMEX、Diners）電子マネー不可 QRコード決済不可

席・設備

席数	8席（カウンター：8席　）
個室	無
貸切	可
禁煙・喫煙	全席禁煙
駐車場	無

特徴・関連情報

利用シーン	家族・子供とこんな時によく使われます。
お子様連れ	子供可お子様応相談
ホームページ	https://sushi-eishin.com/
公式アカウント	https://www.instagram.com/sushi_eishin_0106?utm_medium=copy_link
オープン日	2023年4月17日
電話番号	048-783-2437
備考	コース30,000円～ ※ご予約はお電話、公式LINEから受付しております。公式InstagramのプロフィールからLINE登録が可能です。
初投稿者	ラーメン介（901）

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店舗情報に誤りを発見された場合には、ご報告をお願いいたします。報告フォーム

**2024**年9月
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**2024**年10月
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**2024**年11月
月	火	水	木	金	土	日
				1	2	3
4	5	6	7	8	9	10
11	12	13	14	15	16	17
18	19	20	21	22	23	24
25	26	27	28	29	30

夏の風物詩 : 鮨 詠心

鮨 詠心

店舗情報（詳細）

店舗基本情報

席・設備

特徴・関連情報

夏の風物詩 : 鮨詠心

鮨詠心