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外観
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外観
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外観
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内観
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内観
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内観
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内観
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ヱビスビール小瓶
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明石の鯛は塩で
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白魚の塩茹で
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鮑の酒蒸し
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鮑のわた
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黒龍 吟風 純米吟醸
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黒龍 吟風 純米吟醸
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トロの炙り
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函館の紫雲丹
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鮪霜降り、小肌、鮪赤身
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大トロ
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閂、閖上の赤貝の肝、小柱、障泥烏賊
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生わかめの酢の物
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鼎 大吟醸 全国新酒鑑評会出品酒
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鼎 大吟醸 全国新酒鑑評会出品酒
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ガリ
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お椀
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鯛と平目の潮汁
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トロ
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大トロ
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赤身
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〆鯖
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平目の昆布〆
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霜降り
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小柱巻
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鯛
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細魚
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常山 純米大吟醸 特別栽培米 越前山田錦
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常山 純米大吟醸 特別栽培米 越前山田錦
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赤貝
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会津の天然巻海老
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芝海老と小柱の玉子焼
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鮪ミックス巻
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穴子
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べったら巻
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干瓢巻
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アガリ
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デザート 山梨の枯露柿
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(2ヶ月ほど遡っての投稿です。)
吉田茂の懐刀と呼ばれた白洲次郎夫妻や小林秀夫など文化人、財界人が常連だった銀座のきよ田。
かつては一見さんお断りで敷居が高いお店でしたが、OMAKASEで予約が取れるようになったので、思い切って行って来ました。
代が変わっていまは4代目の吉沢範彦氏が握ってますが、変わらず鮪には並々ならぬ情熱を注いでるお店ということで、大間のいい時期に訪問したいというのもありました。
場所はラーメンストリート?の数寄屋通りから一本入ったところ。
写真撮影は可能ですが、必ず事前にお店の人に断って下さい。また、一眼レフなど大きなカメラは不可です。
潜り口を開けて店内に入ると、上品にお歳を召された和服姿の女将さんがご案内。
飲み物も注文も女将さんが聞いてくれるのですが、この対応がまた丁寧なこと。でも、お勧めのお酒がまた珍しいものばかりで、一杯いくらなんだろうとドキドキw ということで、ドリンクメニューに値段が載ってるお酒を中心にお願いしましたwww
大将は寡黙な方ですが、話しかければきちんと返してくれる方です。
まずは摘みから。少量多種なので印象に残ってる品だけの感想となりますが、塩茹での白魚は上品な旨味で美味しかったなぁ。
その後の青森産の鮑の塩蒸しがまた、柔らかくて味わいも深くて旨かった。
続いて出て来たトロの炙りがまた、口の中で蕩けてマジ旨ッ!!
函館の紫雲丹に至っては、一つ一つを菜箸で摘まんで皿に盛るなんて初めてだよ。普通、ヘラみたいなのでまとめて掬っておしまいだよねぇ。
で、小肌とともに出て来た鮪のお造りは、大間の160kgもの。赤身に霜降り、大トロと、握りと同じく煮切り醤油が塗られての提供です。脂が乗ってて旨いな~><
続くお造りの中では、閂こと細魚が塩と酢で〆てあって、抜群に美味しかった!
握りに入って、いきなりトロ、大トロ、赤身の鮪の三連発!(このあと霜降りも出て来ます。)
トロトロの大トロも美味しかったけど、こんなに美味しい赤身は初めて。赤身だけでなく、これは酢飯の旨さを分からせる握りだって感じた。
綺麗なフォルムの〆鯖に平目の昆布〆、鮪の霜降りと続いて提供されたのが小柱巻。小柱の軍艦巻は普通だけど、小柱の細巻は初めてだよ。でも、軍艦巻より噛み締めることになるんで、小柱の旨味がよく分かる。他でもぜひやって戴きたい巻物です。
その後、鯛、細魚、赤貝と続いて出て来た巻海老。色が薄くて白い部分が多いな?と思ったら、こちらは会津産の天然の巻海老だそうです。
ここで玉子焼きで一休み。芝海老と小柱を混ぜた玉子焼きで、カステラみたいにフワッフワで美味しい!
玉子焼きは、食事の〆で出て来ることが多いと思いますが、終盤に向かうための一休みのように出て来ます。MLBで7回表が終了したあと、全員で立って『私を野球に連れてって』を歌うセブンス・イニング・ストレッチみたいなもんか?w
一息入れての一品目はミックス巻。何か老舗のお鮨屋さんらしからぬネーミングですがw、赤身に中トロ、霜降りの短冊を海苔とシャリで巻いて、海苔に煮切りを塗ったものですが、これも旨かったなぁ。
穴子は煮穴子ではなく、焼き穴子にツメを塗ったもので、自分好み。旨ッ!
べったらも、単品で口直しに出て来ることが多いけど、こちらは細巻で。
そして、江戸前鮨らしく干瓢巻(サビなし)でお食事は終了。
〆のデザートは山梨の枯露(ころ)柿でした。
いや~、いい経験が出来ました。ご馳走様でした。
ネタなどうろ覚えです。
使った金額はどんなお酒をどのぐらい飲んだかで全然違って来ますが、お酒の写真も載せてるので、実際に支払った金額帯となってます。