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ビル4階
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ビル4階
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ビル4階
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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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焼きすっぽん
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セイコガニをシャリと
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琵琶湖産天然うなぎ
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せんきん 線香花火
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胡瓜（塩麹をアゴ出汁で割ったものをかけて）
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鮟肝
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自家製カラスミを酢飯と
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メヒカリの一夜干し
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ガリ
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鰆
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大トロ
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澤屋まつもと Ultra 守破離
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トロ
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小肌
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鰤
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障泥烏賊
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車海老
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ノドグロをシャリと
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新政 亜麻猫
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新政 亜麻猫
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帆立の磯部
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イクラをシャリと
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〆鯖
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穴子
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トロタク巻
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追加 雲丹
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追加 干瓢巻
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椀物
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蜆汁
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アガリ
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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
全国で活躍するレビュアー
飲食店専門の求人サイト
（1ヶ月ほど遡っての投稿です。）
2020年最後のお食事に恵比寿の恵比寿えんどうにお邪魔して来ました。
蕎麦屋でもないのに大晦日の夜まで営業されてるんですね。17時半からの回だったので、大晦日だし流石にこれが年内最終営業だろうと思ったら、次の回もやってますとのこと。ご苦労様です。
場所はJR恵比寿駅を西口で降りて、山手線沿いを目黒方面に坂道を上って行ったビルの4階となります。
まずはお摘みからですが、いきなり焼きスッポンと来てビックリ！！初っ端から濃ゆいのが来たなぁ。でも、スッポンの焼いたの好きなんですよね。箸なんか使てられません。手掴みでガツガツ行きますｗ
続くセイコガニをシャリと戴くのは、セイコガニはシャリシャリ感が好きなんで、汁分はない方が好みだな。
三品目は琵琶湖の天然鰻。ここまで精の付くものばかりで、大晦日からどうしようってんだ？ｗｗｗｗｗ
次に胡瓜とようやく落ち着いたと思ったら、アゴ出汁で割った塩麹が掛かってて、これが絶品でした。いままで食べた胡瓜で一番美味かったんじゃなかろうか。
鮟肝はあっさりとした仕上がり。
そしてカラスミをシャリに乗せて登場しますが、カラスミのパスタや先日くすのきで戴いたからすみご飯のように摺り下ろすなどして解したカラスミではなくて、皮だけ外して中だけ塊で出て来たのは初めてかも。当然自家製で、柔らかく、ねっとりとしながら塩気を抑えて作られてます。味わいの濃いものからあっさりとしたものへ、っていう流れもあまり見かけないかも。
で、メヒカリの一夜干しで摘みは〆。頭からガブッ！と。脂が乗り、旨味が凝縮されてて、酒がよく進むｗ
ただ、摘みに関してはちょっと出すテンポが速すぎのような。付いて行けない女性もいました。お酒もじっくり味わえないし、テンポが悪いのもなんだけど、もう少しゆったりめでもいいような。
さて、握りです。途中、ノドグロを焼いたのやイクラをシャリで食べさせたり、帆立を海苔で挟んだ磯部や〆鯖は刺身で食べさせたりを挟みながら、全9貫。どれもフォルムが綺麗。また、シャリを甘めのネタでは赤シャリ、他は白シャリと変えるなど、工夫を凝らして素晴らしい。
〆の巻物にトロタクを手巻きで、というのも珍しいですね。
出てないネタを確認して、追加で雲丹と干瓢巻をお願いして、お腹いっぱい。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。