-
目光です。深海魚は美味い
{"count_target":".js-result-ReviewImage-184985216 .js-count","target":".js-like-button-ReviewImage-184985216","content_type":"ReviewImage","content_id":184985216,"voted_flag":false,"count":36,"user_status":"","blocked":false}
-
蛇腹です
{"count_target":".js-result-ReviewImage-184985243 .js-count","target":".js-like-button-ReviewImage-184985243","content_type":"ReviewImage","content_id":184985243,"voted_flag":false,"count":35,"user_status":"","blocked":false}
-
黒ムツの炙り。生海苔の溜まり醤油佃煮風の香りが素晴らしい。山芋は摺りおろさず包丁の背で叩きました
{"count_target":".js-result-ReviewImage-184984518 .js-count","target":".js-like-button-ReviewImage-184984518","content_type":"ReviewImage","content_id":184984518,"voted_flag":false,"count":33,"user_status":"","blocked":false}
-
ムラサキウニ。海苔はま●や●
{"count_target":".js-result-ReviewImage-184985264 .js-count","target":".js-like-button-ReviewImage-184985264","content_type":"ReviewImage","content_id":184985264,"voted_flag":false,"count":33,"user_status":"","blocked":false}
-
この肝ソースが抜群にウンマイ
{"count_target":".js-result-ReviewImage-184985120 .js-count","target":".js-like-button-ReviewImage-184985120","content_type":"ReviewImage","content_id":184985120,"voted_flag":false,"count":20,"user_status":"","blocked":false}
-
看板です
{"count_target":".js-result-ReviewImage-184984501 .js-count","target":".js-like-button-ReviewImage-184984501","content_type":"ReviewImage","content_id":184984501,"voted_flag":false,"count":18,"user_status":"","blocked":false}
-
最初はシャンパンからスタート
{"count_target":".js-result-ReviewImage-184984503 .js-count","target":".js-like-button-ReviewImage-184984503","content_type":"ReviewImage","content_id":184984503,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
こいつは美味かった
{"count_target":".js-result-ReviewImage-184984506 .js-count","target":".js-like-button-ReviewImage-184984506","content_type":"ReviewImage","content_id":184984506,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
鰹:気仙沼、二日寝かせ、日帰りの漁船 ●
{"count_target":".js-result-ReviewImage-184984508 .js-count","target":".js-like-button-ReviewImage-184984508","content_type":"ReviewImage","content_id":184984508,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
シャブリのプルミエクリュです。海苔のヨード香と合う。『おおっ、シャブくれぇ~』のジョークがソムリエの方に通じました。嬉しかった、アハッ
{"count_target":".js-result-ReviewImage-184984512 .js-count","target":".js-like-button-ReviewImage-184984512","content_type":"ReviewImage","content_id":184984512,"voted_flag":false,"count":15,"user_status":"","blocked":false}
-
コンドリューです。セパージュはヴィオニエ。ウンマイ
{"count_target":".js-result-ReviewImage-184984521 .js-count","target":".js-like-button-ReviewImage-184984521","content_type":"ReviewImage","content_id":184984521,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
能登半島のアラです。トッピングは生のコノコ
{"count_target":".js-result-ReviewImage-184984532 .js-count","target":".js-like-button-ReviewImage-184984532","content_type":"ReviewImage","content_id":184984532,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
甲州はウンマイ
{"count_target":".js-result-ReviewImage-184984540 .js-count","target":".js-like-button-ReviewImage-184984540","content_type":"ReviewImage","content_id":184984540,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
江戸前の太刀魚。皮目は焼いて蒸しました。ポン酢でいただきます
{"count_target":".js-result-ReviewImage-184984545 .js-count","target":".js-like-button-ReviewImage-184984545","content_type":"ReviewImage","content_id":184984545,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
大原の黒鮑。水だけで下茹で一時間。その後四時間真空調理で茹で上げます
{"count_target":".js-result-ReviewImage-184984568 .js-count","target":".js-like-button-ReviewImage-184984568","content_type":"ReviewImage","content_id":184984568,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
黒鮑には日本酒ですね
{"count_target":".js-result-ReviewImage-184985114 .js-count","target":".js-like-button-ReviewImage-184985114","content_type":"ReviewImage","content_id":184985114,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
神宮前のトランクホテルがリリースしたオレンジワイン
{"count_target":".js-result-ReviewImage-184985127 .js-count","target":".js-like-button-ReviewImage-184985127","content_type":"ReviewImage","content_id":184985127,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
毛蟹の追いシャリで黒鮑の肝ソースを残さずいただきます
{"count_target":".js-result-ReviewImage-184985136 .js-count","target":".js-like-button-ReviewImage-184985136","content_type":"ReviewImage","content_id":184985136,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
口直しの岩モヅク。これから握りに移ります
{"count_target":".js-result-ReviewImage-184985145 .js-count","target":".js-like-button-ReviewImage-184985145","content_type":"ReviewImage","content_id":184985145,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
石巻の銘酒
{"count_target":".js-result-ReviewImage-184985151 .js-count","target":".js-like-button-ReviewImage-184985151","content_type":"ReviewImage","content_id":184985151,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
春子鯛です。軽く昆布を当てて脱水した仕上げ
{"count_target":".js-result-ReviewImage-184985155 .js-count","target":".js-like-button-ReviewImage-184985155","content_type":"ReviewImage","content_id":184985155,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
長万部の北寄貝。500グラム超えの大物です
{"count_target":".js-result-ReviewImage-184985168 .js-count","target":".js-like-button-ReviewImage-184985168","content_type":"ReviewImage","content_id":184985168,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
ジュラです。サバニャンという土着品種
{"count_target":".js-result-ReviewImage-184985182 .js-count","target":".js-like-button-ReviewImage-184985182","content_type":"ReviewImage","content_id":184985182,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
出水のそばの港で揚がった根付きの鯵
{"count_target":".js-result-ReviewImage-184985221 .js-count","target":".js-like-button-ReviewImage-184985221","content_type":"ReviewImage","content_id":184985221,"voted_flag":false,"count":17,"user_status":"","blocked":false}
-
マグロに合わせてピノノワールの登場。シャンパンの作り手のボランジェがシャンパン用のピノノワールで仕上げました。これは抜群にウンマイ。マグロと合う!
{"count_target":".js-result-ReviewImage-184985225 .js-count","target":".js-like-button-ReviewImage-184985225","content_type":"ReviewImage","content_id":184985225,"voted_flag":false,"count":15,"user_status":"","blocked":false}
-
マグロはやま幸さんのピンピンです
{"count_target":".js-result-ReviewImage-184985231 .js-count","target":".js-like-button-ReviewImage-184985231","content_type":"ReviewImage","content_id":184985231,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
戸井の赤身
{"count_target":".js-result-ReviewImage-184985245 .js-count","target":".js-like-button-ReviewImage-184985245","content_type":"ReviewImage","content_id":184985245,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
戸井の中トロ。腹カミです
{"count_target":".js-result-ReviewImage-184985249 .js-count","target":".js-like-button-ReviewImage-184985249","content_type":"ReviewImage","content_id":184985249,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
このムラサキは凄かった
{"count_target":".js-result-ReviewImage-184985252 .js-count","target":".js-like-button-ReviewImage-184985252","content_type":"ReviewImage","content_id":184985252,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
スペシャルです
{"count_target":".js-result-ReviewImage-184985254 .js-count","target":".js-like-button-ReviewImage-184985254","content_type":"ReviewImage","content_id":184985254,"voted_flag":false,"count":15,"user_status":"","blocked":false}
-
大人しく寄り添うように重なっております
{"count_target":".js-result-ReviewImage-184985259 .js-count","target":".js-like-button-ReviewImage-184985259","content_type":"ReviewImage","content_id":184985259,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
新イクラです。お出汁には漬け過ぎずネットリとした仕上がり
{"count_target":".js-result-ReviewImage-184985270 .js-count","target":".js-like-button-ReviewImage-184985270","content_type":"ReviewImage","content_id":184985270,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
大吟醸です
{"count_target":".js-result-ReviewImage-184985272 .js-count","target":".js-like-button-ReviewImage-184985272","content_type":"ReviewImage","content_id":184985272,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
新イクラは手渡しで。
{"count_target":".js-result-ReviewImage-184985298 .js-count","target":".js-like-button-ReviewImage-184985298","content_type":"ReviewImage","content_id":184985298,"voted_flag":false,"count":15,"user_status":"","blocked":false}
-
車海老に合わせます
{"count_target":".js-result-ReviewImage-184985302 .js-count","target":".js-like-button-ReviewImage-184985302","content_type":"ReviewImage","content_id":184985302,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
奄美の養殖車海老
{"count_target":".js-result-ReviewImage-184985305 .js-count","target":".js-like-button-ReviewImage-184985305","content_type":"ReviewImage","content_id":184985305,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
新政です
{"count_target":".js-result-ReviewImage-184985317 .js-count","target":".js-like-button-ReviewImage-184985317","content_type":"ReviewImage","content_id":184985317,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
なんだかスペシャルな穴子のようです
{"count_target":".js-result-ReviewImage-184985327 .js-count","target":".js-like-button-ReviewImage-184985327","content_type":"ReviewImage","content_id":184985327,"voted_flag":false,"count":15,"user_status":"","blocked":false}
-
対馬の穴子です。沢煮かな?
{"count_target":".js-result-ReviewImage-184985336 .js-count","target":".js-like-button-ReviewImage-184985336","content_type":"ReviewImage","content_id":184985336,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
酒精強化ワインです。ビンサントのようなイメージ
{"count_target":".js-result-ReviewImage-184985342 .js-count","target":".js-like-button-ReviewImage-184985342","content_type":"ReviewImage","content_id":184985342,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
今夜の魚のアラの吸い地
{"count_target":".js-result-ReviewImage-184985349 .js-count","target":".js-like-button-ReviewImage-184985349","content_type":"ReviewImage","content_id":184985349,"voted_flag":false,"count":16,"user_status":"","blocked":false}
-
玉子です
{"count_target":".js-result-ReviewImage-184985352 .js-count","target":".js-like-button-ReviewImage-184985352","content_type":"ReviewImage","content_id":184985352,"voted_flag":false,"count":16,"user_status":"","blocked":false}
水曜日の夜です。
さるフォローワー様にご紹介いただいたこちら、”あじゅう田”さん
勿論そのお噂は聞き知っておりましたが、なんとなくイロモノ系(ごめんなさい)と感じ、後回しにしておりました。ところがやはり、お伺いして実際に飲み食いしてみないと分かりませんね。
結論から書きますと、ウンマイ。
それも超絶、ウンマイ!
腕利きのソムリエの方もいらっしゃり、ひとつひとつのツマミや握りに合わせたお酒のセレクトも完璧。お店の雰囲気も良く、一発でファンになってしまったラッコ。
通いたいお店が増え続けてしまい、♪困っちゃうな~、おすしに誘われてぇ~♪、なんてね。
山本ラッコリンダに変身した還暦ザビエル禿げオヤジ。
久しぶりに気分が昂ぶっちゃったので、この後、駅前のバーで更に痛飲(これは次のレビューにまとめます)しちゃおっかな。
グフッ、グフフッ(^◇^)
待ってろよぉ〜、シングルモルト。渋谷の若者に狩られ無いように気をつけながら、夜の闇に消えるラッコでした。
さてさてそれではコース内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。
そしてご馳走様でした。
<まとめ>
親方の阿重田さん。かなり珍しいお名前ですよね。
聞けばお生まれは立川ですが、お父様の地元は江田島とのこと。広島生まれのラッコはいきなり距離を縮めます。
タイトルにも書きましたが、昔ながらのお鮨の基本は踏まえつつ、時代に寄り添った新たな仕立て。ともすれば見栄えだけになりがちなお店も多いところ、その伝統と革新がバランスよく調和しておりました。
『私は自分で美味しいと感じたものしかお出ししません・・・』と笑顔で呟く阿重田氏。当たり前といえば当たり前ですが、コストやその日の素材の制約から半端に作業されているお店もある中、その妥協を許さない透徹した姿勢がひしひしと伝わってまいりました。
<つまみ>
お酒はペアリングをお願いしました。
●鰹:気仙沼、二日寝かせ、日帰りの漁船
・Champagne:Nicolas Feuillatte, Grand Cru,
Millesime 2012, Blanc de Noirs, PN100%
●黒ムツ:生海苔の溜まり醤油佃煮風、山芋のタタキ
・Chablis Premier Cru:Vaillons, Regnard, 2008
●アラ:石川、塩〆、生コノコ乗せ
・Condrieu:ACC, Les Cassines,
Paul Jaboulet Aine, 2017, Viognier
●太刀魚:江戸前、五日寝かせ、蒸しポン酢
・穂坂甲州:勝沼醸造、2018
●黒鮑:大原、肝ソース
・播州一献:純米吟醸、兵庫
●毛蟹追いシャリ:肝ソース
・Tiny Blue Truck 2021:トランクホテル、広島産葡萄
●口直し:下北岩モヅク
・煎茶:冷静、オレンジベルガモット
<握り>
シャリは赤酢を一切使わない米酢100%。
塩は和製ではなく、マルドンとゲランドだっかな?
●春子鯛:昆布アテ
●北寄貝:長万部
・日高見:純米大吟醸あがり、石巻
●目光:鰹酒盗の付け焼き
●鯵:出水の近く、根付き
・Cotes du Jura:ACC, Jean Bourdy Arlay
Savagnin100%, 2018
●蛇腹:戸井、延縄
●赤身:漬け、戸井、延縄
●中トロ:腹カミ、戸井、延縄
・La Cote aux Enfants Coteaux Champenois:
ACCC, Bollinger, 2018, PN
●ムラサキウニ:福島町吉岡
●新イクラ
・黒龍:大吟醸、龍、福井
●車海老:奄美、60g
・Savennieres:ADC, Les Vieux Clos, Famille Joly,
2020
●穴子:
・新政:陽乃鳥、秋田
●お碗:アラ出汁
●玉子:芝海老入り
・Vieux Rivesaltes:ARC, Domaine St. Jacqueline,
1978