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すし良月
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ジンジャーエール
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アワビ
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明石の鯛
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ムラサキウニとアワビの出汁
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久保田
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メジマグロ
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あん肝
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みむろ杉
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鯖棒鮨
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海老
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トラフグの白子
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中トロ
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大トロ
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赤身
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アオリイカ
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のどぐろの蒸し寿司
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サヨリ
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越前がに
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コハダ
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ムラサキウニ
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穴子
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玉子
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恵比寿駅からも広尾駅からも中間に位置し、
ひっそりとした佇まいの「すし良月」。
OMAKASEで空きを見つけて初訪問。
今回は
おまかせコース(¥23000)
・アワビ
・明石の鯛
→時期尚早ですが、ピンポイントで鯛を取りに行く漁師さんから仕入れているようです。熱意が伝わります。
・アワビの出汁と紫ウニ
・メジマグロ
→藁で燻し、皮目を炭火で
・あん肝
・鯖棒鮨と求肥昆布
・海老
・鯛の骨でとった出汁とトラフグの白子
・中トロ
→ねっとりと温かく、上質な脂を感じます
・大トロ
・赤身
・アオリイカ
→丁寧な包丁さばきが加えられており、
口の中ですぐにシャリと一体になります
・のどぐろの蒸し寿司、
→のどぐろの薄切りとシャリに自家製ポン酢を合わせた一品
・宮城県のサヨリ
→カンヌキと呼ばれる、大きく立派なサヨリです。
・白甘鯛
→1週間熟成させたもの
・縞鯵
→軽く漬けにし、島根の辛子と合わせたもの
・越前がに
・コハダ
・ムラサキウニ
・穴子
・ホタテのすり身で作った卵焼き
特につまみが独創的で、モダンさを感じさせられました。
一方で味付けが極端に薄いものもあったので、
お客さんにそのままの味わいを感じてもらった後、
お塩や醤油を一滴足して味の変化を楽しんでもらうというスタイルを取るなど、もうひと工夫あってもいいのかなと思いました。
その場で次の予約が取れなかったのでまた時期をあけて伺いたいと思います。