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中トロ
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平目
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車海老
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白いか
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三種盛り
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岩牡蠣
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岩牡蠣
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中トロ
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平目
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のどぐろ
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のどぐろ
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茶碗蒸し
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白いか
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しめ鯖
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ツブ貝
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赤身漬け
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赤身漬け
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平貝の磯辺焼き
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車海老
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車海老
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うにいくら丼
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うにいくら丼
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穴子
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カッパ巻き
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大シジミの赤出汁
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大シジミの赤出汁
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青梅ゼリー
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新橋『鮨 いな勢』は、ここにお寿司屋さんあるの?と言う 路地裏の二階。しかし隠れ家のような階段を上り中に入ると 白木のカウンターが映える心地よい空間が広がっていました。また お迎えになった大将の和やかな優しい笑顔にほんわか。
5月にオープンしたばかりの新しいお店で 今のところコースのみの展開になっていました。
ーーーーーーーーーーーーーーーーーーーーーーーーー
至極のおまかせコース
◇三種盛り
◇岩牡蠣
◇中トロ
◇平目
◇のどぐろ
◇しめさば
◇白いか
◇マグロ赤身漬け
◇茶碗蒸し
◇ツブ貝
◇車エビ
◇平貝の磯部焼き
◇いくらとうに丼
◇穴子
◇カッパ巻
◇大しじみの赤だし味噌汁
◇デザート
ーーーーーーーーーーーーーーーーーーーーーーーーー
始まりの三種盛りは「真蛸の刺身・もずく・煮蛤」。沖縄産のもずくはプチッとした食感、この酸味が暑い中歩いてきた身体をクールダウンしてくれました。サッパリとしたタコの刺身に、江戸前!と言ったらの煮蛤、このハマグリが大ぶりで貝の旨さがジュワッと溢れる。
そして目の前で開かれて行く岩牡蠣。パカッと開く瞬間に思わず声が出てしまうくらい綺麗な牡蠣でした。2つにカットされてもまだ大きい!!半分はレモン・もう半分はポン酢でいただきました。白ワインと合わせるべきか?日本酒か?? 悩ましい〜。
そして 握りは 爽やかさのある 夏マグロの中トロからのスタート。キュッとサイドが締まったスレンダーな姿ですね。平目はかぼすの香りを仄かに添えて、のどぐろは炙り、白いかは美しい飾り包丁に唐墨トッピング と細かな技術が込められていました。赤酢系のシャリですが酸はそれほど強くなく、オールマイティーにネタと合います。
ドリンクは白州ハイボールをいただいてから、オススメの日本酒をいくつか。次のネタに合わせて貰ったり、”浴衣すがた”と言うネーミングからだったり。メニュー以外にも色々あるらしく 大将と話しながら出していただくのがベストですよ!
握りの他 小ぶりな茶碗蒸し(いくらトビッコ)が来たり、平貝の磯辺焼きに黒七味を利かせたものなど、一品もひとひねり。どれも美味しくて なんだか色々と食べたくなってしまします。
後半も 大きな車海老に、いくらウニ丼とどれも一口で食べてしまうのが勿体ない。穴子は 白焼きの様でいて 白だしで煮付けてからの炙りだそうで、柔らかさと共に端のカリッと香ばしさも加わり美味!〆の巻物が カッパ巻きなのも夏のお寿司らしく爽やかなフィニッシュでした。
ちょっと驚きだったのが 大シジミの赤出汁。沖シジミというモノらしく、とても大きなシジミでお味も濃厚。そして デザートは奥様お手製の青梅ゼリー。透明感と青梅の香りが鼻に抜け涼を呼びます。
お喋りしながら2時間ほど楽しんだ『鮨 いな勢』。ひと品毎に美味しいなぁ〜と思いながら 手を伸ばし、新橋で食べて飲んで2万ほど でこの内容はかなりgood。その上 カウンター8席をこの夜は2組で ゆるりと寛がせていただきました。煌びやかではないけれど、季節毎にお伺いしたくなるお店です。