Name: 匠 進吾
Address: 南青山2-2-15 ウィン青山 1F, 港区, 東京都, 1070062, JP
Telephone: 050-3650-0074
Price range: ￥30,000～￥39,999
Rating: 4.16

2024/02訪問30回目

4.6

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

２月の匠進吾さん

今年最初の匠進吾さんは17時からの席でした。
いつものように大将の前に招じられた。
ドリンクはいつものように芋ソーダから。
あとは冷酒☆をおまかせでいただいた。

・ハタの焼き霜

・メジマグロ

・ボタン海老の昆布〆

☆冷酒は三井の寿、福岡県

・煮タコ

・たら白子の醤油漬け

・酢〆の鯖にガリやネギ、胡麻を挟んだおつまみ

☆冷酒は吾有事（わがうじ）、山形県

・タイラギの磯辺焼き

にぎり○を挟みます。
○春子

○スミイカ

・甘鯛の酒蒸し

☆天狗舞、石川県

○天然のほたて貝柱、北海道

○コハダ

・太刀魚の酒盗焼き

☆冷酒は十四代双虹、山形県

○赤身ヅケ

☆冷酒は磯自慢、静岡県

○大トロ

○熟成トロのヅケ

○初鰹

まシマアジ

☆冷酒は阿部勘、宮城県

○サクラマスの昆布〆

○ウニの軍艦巻き、北海道のムラサキウニ

鰯の巻き寿司

☆而今にごり酒、三重県

（追加）
北寄貝の炙り、七味

○赤貝

◎十四代蘭引酒十年熟成焼酎ソーダ割り

・玉子焼き

蜆のエキスは嬉しい

甘味は塩とヨモギのアイスクリーム

ごちそうさまでした。

1

久しぶりに明るい時間にお伺いしました

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2

ハタの焼き霜

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2

メジマグロ

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1

ボタン海老の昆布〆

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1

煮蛸

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1

鱈白子の醤油漬け

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1

酢〆の鯖にガリやネギ、胡麻を挟んだ定番のおつまみ

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1

タイラギの磯辺焼き

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1

春子

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1

スミイカ

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1

甘鯛の酒蒸し

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1

天然ほたて貝柱、北海道

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1

太刀魚の酒盗焼き

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1

赤身ヅケ

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1

大トロ

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1

熟成大トロのヅケ

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1

初鰹

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1

シマアジ

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1

サクラマスの昆布〆

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1

北海道のキタムラサキ

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1

鰯巻き

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1

追加）北寄貝の炙り、七味

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1

追加）赤貝

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1

十四代蘭引酒十年熟成焼酎をソーダ割りで、山形県

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1

玉子焼き

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1

蜆のエキス

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1

甘味は塩とヨモギのアイスクリーム

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2023/11訪問29回目

4.6

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥40,000～￥49,9991人

11月の匠進吾さん

土曜日(11月18日)の夜は４ヵ月ぶりに匠進吾さんに
おじゃましました。

まず、芋ソーダ、あとは冷酒をいただきました。
・クエ焼き霜
・鰹、玉ねぎ、ネギ
・ボタン海老昆布〆、北海道
⭐冷酒は日高見中取り純米大吟醸、宮城県
・煮蛸
・酢〆の鯖にガリ、胡麻、ネギを挟んだ定番のおつまみ
⭐冷酒は田中六五純米生酒、福岡県

にぎり：ひらめの昆布〆
にぎり：サヨリ
つまみ：本ししゃもの炙り
⭐冷酒は宝剣純米吟醸呉、広島県
にぎり：サンマ
にぎり：カワハギ、肝を挟んで
つまみ：真鱈白子ポン酢
つまみ：キンキの幽庵焼き
⭐冷酒はからはし純米吟醸、福島県
つまみ：イワシ鯨、1週間寝かせて
口直しにべったら漬け
⭐冷酒は飛露喜特別純米、福島県
にぎり：赤身ヅケ
にぎり：中トロ
にぎり：大トロ、蛇腹
⭐冷酒は而今特別純米火入れ、三重県
にぎり：コハダ
にぎり：鰤ヅケ
にぎり：ボタン海老
⭐冷酒は月の井本醸造超辛口原酒石川杜氏、茨城県
石川杜氏は竹鶴から移籍した杜氏
・ウニは軍艦巻き
・鰡の白子とシャリを海苔で包んで
⭐冷酒は奥州自慢吾有事（わがうじ）特別純米、山形県
・トロの巻き寿司

もうお腹がいっぱいですが、最後におつまみ
追加）シャコをつまみで、北海道
⭐ハイボールでクールダウン
・玉子焼き

（デザート）
お腹いっぱいですが、甘味は別腹です。
・塩、ヨモギハーフ＆ハーフのアイス最中
・シャーベットはラ・フランス

今宵もつまみ、お鮨、御酒をいっぱいいただき、
美味しく、楽しくて酩酊しました。
ごちそうさまでした。

2

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2

クエの焼き霜

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3

ボタン海老の昆布〆、北海道

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2

鰹、玉ねぎ

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2

冷酒は日高見中取り純米大吟醸、酒米は兵庫県東条特A地区山田錦、40%精米、宮城県

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2

酢〆の鯖にガリ、胡麻、ネギを挟んだ定番のおつまみ

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2

冷酒は田中六五純米生酒、酒米は糸島産山田錦、65%精米、福岡県

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2

ミル貝炙り、七味

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2

ひらめの昆布〆

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2

サヨリ

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2

本ししゃも

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2

宝剣純米吟醸呉、酒米は呉市産八反錦、55%精米、広島県

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1

サンマ

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1

カワハギ、肝を挟んで

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1

真鱈の白子、ポン酢

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1

キンキの幽庵焼き

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1

からはし純米吟醸、酒米は夢の香、50%精米、福島県

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1

イワシ鯨、１週間寝かせ

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1

飛露喜特別純米、福島県

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1

ヅケ

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1

中トロ

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1

大トロ蛇腹

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1

而今特別純米火入れ、三重県

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1

コハダ

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1

鰤ヅケ

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1

ボタン海老

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1

月の井本醸造超辛口原酒、茨城県、石川杜氏は竹鶴から移籍した杜氏

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1

ウニ

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1

鰡の白子

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1

奥州自慢吾有事（わがうじ）特別純米、酒米は山形県産出羽燦々、60%精米、山形県、奥州自慢は廃業後、楯の川酒造が引き継いでいる

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1

トロ鉄火

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1

おつまみでシャコ、北海道

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1

玉子焼き

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1

塩、ヨモギのアイス最中

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1

ラ・フランスのシャーベット

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2023/07訪問28回目

4.6

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥40,000～￥49,9991人

７月の匠進吾さん

日曜日（7月16日）の夜は２ヶ月ぶりの匠進吾さん。
今宵は珍しく18時と早い時間、明るいので違和感。

最初のドリンクはいつものように芋ソーダ
あとは冷酒をおまかせでがぶ飲みです。

・冷やしねぎま

・お造りはアズキハタ
透明感ある白身でほんのり甘いですね

・蒸しあわび

・煮タコ、鮑も蛸も旨味が強く御酒ください。

・鰹、たまねぎ

・酢〆の鯵にガリ、胡麻、ネギを挟んだ定番のおつまみ

・タイラギの磯辺焼き、海苔で挟んで

・（にぎり）春子

・（にぎり）北寄貝

・きんきの酒蒸し

・（にぎり）真鯛

・（にぎり）鯵

・太刀魚の酒盗醤油焼き

・口直しにところてんと蓴菜

・（にぎり）赤身ヅケ

・（にぎり）中トロ

・（にぎり）大トロ、鮪は塩釜、100キロ

・べったら漬け

・（にぎり）コハダ

・（にぎり）金目鯛

・（にぎり）煮蛤

・（軍艦巻き）北海道のムラサキウニ

・（にぎり）煮穴子、宮城県
これで一通りで皆さん鮨を追加されていましたが、
お腹がいっぱいなので出ていない烏賊のにぎり、
貝のおつまみを追加しました。

追加）おつまみでつぶ貝炙り、七味

追加）アオリイカの握り

追加）おつまみでミル貝の炙り、七味

玉子焼き

〆のハイボール
デザートは
・塩アイスクリームもなかハーフ
・スダチシャーベット
・マンゴーシャーベット
これでコンビニスイーツは買わずに済みました。

（冷酒はグラス）
・宝剣の夏酒、涼香純米吟醸、広島県
・辻善兵衛辻風純米吟醸夢ささら生酒、栃木県
・紀土KID純米吟醸、和歌山県
・奥能登の白菊夏越酒純米にごり、石川県
・飛露喜特別純米生詰、福島県
・みむろ杉ろまんシリーズ特別純米辛口露葉風、奈良県
・改良信交特別純米あら玉、山形県
・而今特別純米火入れ、三重県
・日日山田錦、京都府

ごちそうさまでした。

2

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3

冷やし葱鮪

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3

お造りはアズキハタ、透明感ある白身でほんのり甘いですね

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3

蒸し鮑

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2

煮蛸

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2

宝剣涼香純米吟醸、酒米は八反錦、55%精米、広島県

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2

鰹、たまねぎ

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2

酢〆の鯵にガリ、胡麻、ネギを挟んだ定番のおつまみ

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2

辻善兵衛辻風純米吟醸夢ささら生酒、酒米は栃木県産夢ささら、50%精米、栃木県

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2

タイラギ磯辺焼きを海苔で挟んで

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2

春子

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2

北寄貝

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2

キンキの酒蒸し

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2

紀土KID純米吟醸、酒米は山田錦、50%精米、和歌山県

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2

真鯛

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2

鯵

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2

太刀魚の酒盗醤油焼き

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2

奥能登の白菊夏越酒純米にごり、酒米は山田錦、55%精米、石川県

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2

ところてんと蓴菜

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2

赤身のヅケ

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2

中トロ

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2

飛露喜特別純米生詰、酒米は山田錦、55%精米、福島県

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2

大トロ、鮪は塩釜、100kg

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2

コハダ

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2

金目鯛

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2

みむろ杉ろまんシリーズ　特別純米辛口露葉風　酒米は露葉風、60%精米、奈良県

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2

煮蛤

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2

北海道のムラサキウニ

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2

改良信交特別純米あら玉、酒米は改良信交、60%精米、山形県

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2

穴子

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2

追加）つぶ貝の炙り、七味

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2

而今特別純米火入れ、酒米は八反錦、山田錦、60%精米、三重県

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2

追加）アオリイカ

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2

日日山田錦、京都府

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2

追加）ミル貝の炙り、七味

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2

玉子焼き

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2

蜆のエキスはありがたい

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2

塩アイスクリームもなか

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2

スダチのシャーベット

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2

マンゴーのシャーベット

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2023/05訪問27回目

4.6

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥30,000～￥39,9991人

５月の匠進吾さん

土曜日(5月13日)の夜は２ｹ月ぶりの匠進吾さん
お店の前には10周年をお祝いするお花が。
21時からの席でしたが今宵も満席です。

最初ドリンクはいつものように芋ソーダ
あとは冷酒をおまかせで

・冷やし葱鮪（カマトロ）

・お造りはイシガレイ、淡路島
・鳥貝（写真は撮り忘れ）

・蒸しあわび、青森県
・煮蛸
・鰹、玉葱
・酢〆の鯵にガリ、胡麻、ネギを挟んだ定番のおつまみ
・タイラギの磯辺焼きを海苔で包んで手渡し

握りは
・春子
・赤貝、閖上

・つまみできんきの酒蒸し
・つまみでシャコ

・真鯛の昆布〆
・シマアジ

・つまみでサクラマスの酒盗醤油焼き
脂が乗り御酒が進む

・赤身のヅケ
・中トロ
・大トロ
・コハダ

・べったら漬け

・煮蛤
・北海道のムラサキウニ軍艦巻き
・あん肝巻き

以上でひととおり、まだいただいていないネタはあるが
お腹いっぱいで、貝をおつまみで

（追加）
・北寄貝、ミル貝の炙り、七味

・玉子焼き
・蜆のエキス

〆のハイボール

デザートは塩＆ヨモギハーフ＆ハーフアイスもなか
さらにシャーベット２種類をいただいた

（冷酒）グラスで
・日高見、宮城県
・みむろ杉、奈良県
・天美、山口県
・十四代龍の落とし子、山形県
・而今、三重県
・八兵衛、三重県
・御前酒、岡山県
・黒牛、和歌山県

ごちそうさまでした。

2

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2

10周年のお祝い

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3

冷やし葱鮪

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2

お造りはイシガレイ（淡路島）、鳥貝

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2

蒸し鮑

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2

煮蛸

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2

鰹、玉葱

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2

酢〆の鯖にガリ、胡麻、ネギを挟んだおつまみ

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2

タイラギの磯辺焼きを海苔で包んで

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2

春子

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2

赤貝

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2

きんきの酒蒸し

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2

シャコ

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2

真鯛の昆布〆

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2

シマアジ

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2

サクラマスの酒盗醤油焼き

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2

赤身のヅケ

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2

中トロ

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2

大トロ

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2

コハダ

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2

べったら漬け

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2

煮蛤

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2

北海道のムラサキウニ

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2

あん肝巻き

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2

北寄貝、ミル貝の炙り、七味

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2

魚卵

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2

蜆のエキス

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2

甘味はアイスクリーム、塩＆ヨモギのハーフ＆ハーフもなか

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2

シャーベット

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2

シャーベット

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2023/02訪問26回目

4.6

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥30,000～￥39,9991人

２月の匠進吾さん

今回の東京旅行では昼間の店ばかり先行しましたが、
金曜日の夜は5カ月ぶりに匠進吾さんにおじゃまです。
21時からの席です。

最初のドリンクは芋焼酎のソーダ割り
・蒸しあわびと芹を温かい出汁で
・お造りは真鯛、塩
・天然生ほたて、塩、わさび
冷酒は鍋島特別純米、佐賀県
・煮蛸、塩、わさび
・メジマグロ、山葵和え
・酢〆の鯖にガリ、胡麻、ネギを挟んだ定番のおつまみ
冷酒は光栄菊スノウクレッセント、佐賀県
・北寄貝炙り、七味

にぎりは
・春子
・昆布〆のひらめ
冷酒は龍神丸大吟醸生原酒、酒米は兵庫県産山田錦、
40%精米、和歌山県
・おつまみでクエの酒蒸し
・スミイカ
・サヨリ、宮城県
・太刀魚塩焼き
冷酒はみむろ杉 Grazie a Dio 生原酒、13度の低アル、
酒米は雄町、奈良県
口直し、箸休めにワカメと海ブドウ
・赤身ヅケ
・中トロ
冷酒は黒牛純米、酒米は山田錦、50%精米、和歌山県
・大トロ
・コハダ
而今　特別純米　無濾過生、三重県
・マカジキのヅケ
・煮蛤
・バフンウニ軍艦巻き、北海道
・鰯巻き
冷酒は日高見超辛口純米酒、宮城県
追加はお寿司が入らずサヨリの皮串巻き焼き
玉子焼き２種類
蜆のエキスはありがたい
ハイボール
塩アイスクリーム＆ヨモギアイスクリーム
ごちそうさまでした。

4

ワクワクしますね

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5

蒸し鮑と芹を温かい鰹出汁で

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5

鯛

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5

ほたて

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4

煮蛸

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4

メジマグロわさび和え

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4

酢〆の鯖にガリ、胡麻、ネギを挟んだ定番のおつまみ

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4

北寄貝炙り、七味

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4

春子

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4

ひらめ昆布〆

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4

クエの酒蒸し

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4

スミイカ

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4

サヨリ

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4

太刀魚塩焼き

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4

ワカメと海ブドウの酢の物

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4

赤身ヅケ

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4

中トロ

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4

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4

大トロ

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4

コハダ

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4

べったら漬け

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4

マカジキのヅケ

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4

煮蛤

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4

バフンウニ

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4

鰯巻き

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4

サヨリの皮串焼き

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4

玉子焼き

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4

蜆のエキス

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4

塩アイスクリーム＆ヨモギアイスクリーム

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4

鍋島特別純米、佐賀県

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4

光栄菊スノウクレッセント、佐賀県

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4

龍神丸大吟醸生原酒、酒米は兵庫県産山田錦、40%精米、和歌山県

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4

みむろ杉 Grazie a Dio 生原酒、13度、酒米は雄町、奈良県

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4

黒牛純米、酒米は山田錦、50%精米、和歌山県

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4

而今　特別純米　無濾過生、三重県

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4

日高見超辛口純米酒、宮城県

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2022/09訪問25回目

4.6

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥30,000～￥39,9991人

９月の進吾さん

日曜日（9月18日）の夜は2か月ぶりの匠進吾さん。
今夜は久しぶりに18時からの早い時間にお邪魔です。

最初のドリンクはいつものように芋焼酎黒瀬ソーダ割り
あとは冷酒をおまかせで。

先付けは、冷たいあわび出汁の碗蒸し。枝豆入り
出汁の旨味と枝豆の食感が良かった。

お造りはクエ、石垣貝
薬味は醤油、塩、わさびで、塩が美味しかった。

蒸し鮑は少量のわさびと塩で。
鮑の旨味たっぷり、歯触りも良くとても美味しかった。

蛸の桜煮は柔らかい。いつもはあっさりした煮蛸

鰹には、刻み玉ネギ

酢〆の鯖にガリ、胡麻、ネギを挟んだ定番のおつまみ

炙った北寄貝、薬味の七味がピリッとして美味

本アラの握り

スミイカの握り

マナガツオの酒蒸し

握りは真鯛の昆布〆

コハダ

おつまみで穴子の味噌漬け、御酒が進む。

箸休めにワカメと海ブドウの酢の物

カウンターに大分のカボスが積まれており気になり、
麦焼酎のソーダ割りにカボス

酒肴のたたみイワシ

握りは赤身ヅケ

中トロ

トロヅケ

トロタク巻き

握りは鰤ヅケ

酢〆の鰯

新イクラの丼

北海道のムラサキウニ

ノドグロは炙ってシャリと海苔で挟んで手渡し

これで一通りでした。

お腹もいっぱいなのですが、

追加で煮ホタテ

追加のおつまみは、スミイカのゲソ炙り

最後のドリンクはハイボールにカボスを搾って

蜆のエキス、ありがたい

〆は玉子焼き、２種類

甘味はアイスもなか、塩とヨモギをハーフで
シャーベットは桃とラ・フランス

冷酒は宮城県の阿部勘、冷酒はグラスで
静岡県の喜久酔
福井県の早瀬裏
山形県のあら玉
三重県の而今
千葉県の不動
佐賀県の光栄菊
福井県の黒龍
宮城県の日高見

ごちそうさまでした。

4

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5

冷たい鮑出汁の茶碗蒸し、枝豆入り

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4

クエ

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3

石垣貝

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3

蒸し鮑

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3

蛸の桜煮

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3

鰹

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3

酢〆の鯖にガリ、胡麻、ネギを挟んだおつまみ

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3

炙った北寄貝

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3

本アラ

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3

スミイカ

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3

マナガツオの酒蒸し

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3

真鯛の昆布〆

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3

コハダ

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3

穴子の味噌漬け

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3

ワカメと海ブドウの酢の物

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3

たたみ鰯

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3

赤身ヅケ

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3

中トロ

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3

トロヅケ

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3

トロタク巻き

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3

鰤ヅケ

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3

酢〆の鰯

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3

新イクラ丼

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3

北海道のムラサキウニ

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3

ノドグロ

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3

追加で煮ホタテ

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3

追加のおつまみはスミイカのゲソ炙り

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3

蜆のエキス

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3

玉子焼き

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3

甘味はアイスもなか、塩とヨモギをハーフ＆ハーフ

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3

シャーベットは桃

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3

シャーベットはラ・フランス

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2022/07訪問24回目

4.6

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥30,000～￥39,9991人

７月の進吾さん

土曜日（7月16日）の夜です。
4か月ぶりに匠進吾さんにお伺いしました。

最初に鮑出汁の冷たい茶碗蒸し
潰した枝豆が入っており歯触りが良いです

明石のマコガレイ、塩で
つぶ貝
蒸し鮑
ボタン海老の昆布〆、煮タコ
鰹、玉ねぎ
酢〆の鯵、鯵や鯖を〆てガリやネギを挟んだ定番
ミル貝の腸（画像は撮り忘れ）
とつまみが続き、

にぎりは本アラ

甘鯛の酒蒸し

にぎり、真鯛（画像は撮り忘れた）
塩〆の鯵

穴子の味噌漬け
ワカメと海ブドウの酢の物

赤身ヅケ
大トロ、砂ずり
おはぎ

イワシの巻き寿司

コハダ
シマアジ
イサキ

ウニ軍艦巻き、淡路島由良の赤ウニ

煮ホタテかな

鮑の肝醤油漬け

干瓢巻き

デザートはアイスモナカ
シャーベット、何だったかは忘れた

ドリンクは
芋焼酎のソーダ割り
冷酒は阿部勘、宮城県、冷酒はグラスで
会津中将純米吟醸夏酒、福島県
宝剣、広島県
光栄菊、佐賀県
大那、栃木県
あら玉、山形県
喜久酔、静岡県
五凛、石川県
黒牛、和歌山県

ごちそうさまでした。

3

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4

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4

夏らしく冷たい茶碗蒸し

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4

明石のマコガレイ、見づらくて申し訳ない

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4

つぶ貝

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4

蒸し鮑

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4

煮タコ、ボタン海老の昆布〆

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4

鰹に玉ねぎ

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4

酢〆の鯵でガリや葱、胡麻を挟んで

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4

本アラ

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4

甘鯛の酒蒸し

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4

鯵

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3

穴子の味噌漬け

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3

ワカメと海ぶどうの酢の物

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3

赤身ヅケ

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3

大トロ、砂ずり

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4

おはぎ

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4

鰯の巻き寿司

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4

コハダ

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4

シマアジ

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4

淡路島由良の赤ウニ

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4

煮ホタテ

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4

鮑の肝醤油漬け

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4

干瓢巻き

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4

アイス最中

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4

シャーベット

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2022/03訪問23回目

4.6

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥30,000～￥39,9991人

３月の進吾さん

3月最初の日曜日、お昼は房総半島の城下町に遠征、
夜は２ヶ月ぶりに匠進吾さんにお伺いしました。

最初のドリンクは芋焼酎のソーダ割り、
進吾さんも慣れてきましたね。

先付けは温かいお出汁に北寄貝と菊菜

お造りはひらめ、塩とわさびで

天然の貝柱も塩とわさびで

煮タコ、あっさりと煮てある。

〆た鯖にガリやネギ、ゴマを挟み白板昆布を乗せた　
進吾さんの定番

タイラギの磯辺焼きを海苔で挟んで

お寿司は春子

スミイカ

おつまみでメヌケの酒蒸し

金目鯛昆布

コハダ

おつまみで太刀魚の一夜干し

口直しにワカメと海ぶどうポン酢

おつまみは唐墨の味噌漬け、御酒が進みます。

赤身のヅケ

トロ

マスノスケ

ホタルイカと木ノ芽の巻物

口直しにべったら漬け

マカジキ

石鯛のヅケ

煮蛤

ノドグロの炙りを海苔で挟んで

酢牛蒡だったかな

これで一通り

お寿司の追加は無理かなと、
おつまみで北寄貝の炙り、七味で

お寿司は無理だったが、甘味は別腹です。
ハイボールでクールダウンして、
アイスモナカとシャーベット、モナカの中身は忘れた。

ごちそうさまでした。

あ、ドリンクは
芋焼酎ソーダ割り
冷酒は宮城県の日高見超辛口
静岡県の喜久酔
山形県の十四代龍月
高知県の酔鯨
福島県の飛露喜
静岡県の開運
三重県の而今
茨城県の月の井
千葉県の鳴海
石川県の手取川
ハイボール

5

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5

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6

温かいお出汁に北寄貝と菊菜

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5

ひらめ

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5

貝柱

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5

煮タコ

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5

メジマグロだったかな？

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5

鯖の酢〆

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4

〆た鯖にガリやネギ、ゴマを挟んで、白板昆布

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4

タイラギ磯辺焼き

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4

春子

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4

スミイカ

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4

メヌケの酒蒸し

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5

金目鯛昆布〆

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5

コハダ

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5

太刀魚一夜干し

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4

海ぶどうとワカメ、ポン酢

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4

唐墨の味噌漬け

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4

赤身ヅケ

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4

トロ

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4

マスノスケ

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4

ホタルイカと木ノ芽の巻物

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4

べったら漬け

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4

マカジキ

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4

石鯛ヅケ

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4

煮蛤

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4

ノドグロ

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4

酢牛蒡？

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4

北寄貝の炙り

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4

アイスモナカ、ハーフ＆ハーフだったと思うが忘れた

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4

シャーベット

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4

芋焼酎ソーダ割り

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4

冷酒はグラスでこのくらい

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4

ハイボール

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2021/12訪問22回目

4.6

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥30,000～￥39,9991人

お寿司の食べ納めは進吾さん

2021年もお寿司の食べ納めは匠進吾さんで

まず温かい鰹出汁に鰆と木の芽
温かいお出汁で胃を温めます。

クエの湯引きに甘酢のジュレ

ミル貝は塩とわさび

タコはあっさりと煮てあり少しの塩とわさび

にぎりでサヨリを１貫

酢〆のカキ

北寄貝の炙りに七味

真鱈の白子ポン酢

唐墨の味噌漬け

にぎりは赤貝

コハダ

おつまみでマナガツオの酒蒸し

生バチコ

ワカメともずくの酢の物

にぎりは鮪３貫、
まずヅケ

中トロ

大トロ

焼き物は太刀魚の一夜干し

口直しのべったら漬け

鰤ヅケ

車海老

サヨリの皮串焼き

おつまみで炙ったノドグロを海苔で挟んで

あん肝巻き

口直しの蕪だったかな

貝柱の磯辺焼きを海苔で挟んで

煮蛤をおつまみで

あん肝と奈良漬け

蜆のエキスはありがたい

デザートはアイスもなか、塩ハーフ＆ハーフ

ドリンクは
芋焼酎のソーダ割り。鹿児島の黒瀬かな。
冷酒は山形県の出羽桜大吟醸雪漫々
福岡県糸島の田中六五
福岡県の田中六五薄濁り
三重県の作
山形県の十四代純米大吟醸龍の落とし子
静岡県の喜久酔
静岡県の開運
三重県の而今
和歌山県の黒牛
熱燗は京都の玉川
新潟県八海山の貴醸酒

ごちそうさまでした。
今年１年ありがとうございました。
来年もよろしくお願いいたします。

4

今年もありがとうございました。来年もよろしく

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5

温かい鰹出汁に鰆と木の芽

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5

クエの湯引きに甘酢のジュレ

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4

ミル貝はわさびと塩

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3

煮タコ

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3

サヨリ

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3

酢〆のカキ

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3

炙った北寄貝、七味

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3

真鱈の白子ポン酢

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3

唐墨の味噌漬け

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3

赤貝

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3

コハダ

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3

生バチコ

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3

ワカメともずく酢

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3

ヅケ

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3

中トロ

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3

大トロ

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3

太刀魚の一夜干し

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3

べったら漬け

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3

鰤ヅケ

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3

車海老

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3

サヨリの皮焼き

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3

炙ったノドグロ

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3

あん肝巻き

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3

蕪？

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3

貝柱の磯辺焼き

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3

煮蛤

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3

あん肝と奈良漬け

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3

玉子焼き

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3

蜆のエキス

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3

アイスもなか

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3

冷酒はグラス

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3

熱燗

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3

八海山の貴醸酒

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2021/11訪問21回目

4.6

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥30,000～￥39,9991人

11月の進吾さん

最後の月曜日の夜にお伺いしました。
最初のドリンクは鹿児島県の芋焼酎黒瀬のソーダ割り
グビッと飲むとお疲れさまと声がかかる。

先付けは温かいお出汁に炙った鰆、木の芽

お造りはクエ、甘酢のジュレ

増毛のボタン海老の昆布〆と明石の蛸

冷酒は福岡県の田中六五うす濁り

にぎりを1貫、甘鯛の昆布〆

〆た鯖にガリやネギ、ゴマを挟んだ進吾さんの定番

おつまみは炙った北寄貝、七味

真鱈の白子、ポン酢

冷酒は三重県の而今にごり酒

にぎりは真鯛の昆布〆
コハダ、佐賀県

おつまみで甘鯛の酒蒸し

冷酒は岩手県の南部美人

口直しにもずく、海葡萄、ワカメの酢の物

赤身のヅケ、鮪は八戸の延縄

中トロ、ちあいぎし

おつまみで太刀魚の塩焼き

冷酒は大阪岸和田の三輪福純米大吟醸
初めてだが美味しい

あん肝巻き

冷酒は岐阜県の小左衛門雄町、酸が強い

秋刀魚

鰤のヅケ

セコガニの蒸し寿司に唐墨

冷酒は茨城県の月の井

追加だったかな、煮蛤

お寿司はお腹いっぱいと、おつまみで平貝

京都の玉川をぬる燗で、古酒の香りが弱い

お揚げのおつまみ
裏メニューでしょうか、美味しいです。

京都の玉川を熱燗、熱めで、古酒香がたまりません

玉子焼き

蜆のエキス、ありがたい

八海山の貴醸酒、妖しく甘い

甘味はマロングラッセとヨモギのアイスクリームもなか
これでコンビニスイーツを買わなくても済みます。

ごちそうさまでした。
何とか乗りすごさずに岩本町のホテルに帰還

4

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5

温かいお出汁に鰆、木の芽

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5

クエに甘酢のジュレ

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5

増毛のボタン海老の昆布〆

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3

明石の蛸

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3

甘鯛の昆布〆

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3

〆た鯖にガリやネギ、ゴマを挟んだ進吾さんの定番

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3

炙った北寄貝に七味

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3

真鱈の白子、ぽん酢

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3

真鯛の昆布〆

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3

佐賀県のコハダ

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3

甘鯛酒蒸し

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3

もずく、ワカメ、海葡萄の酢の物

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3

赤身のヅケ、鮪は八戸の延縄

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3

中トロ、ちあいぎし

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3

大トロ、蛇腹

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3

太刀魚塩焼き

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3

あん肝巻き

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2

秋刀魚

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2

鰤のヅケ

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2

セコガニの蒸し寿司にからすみ

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2

煮蛤

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2

平貝

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2

お揚げさんのおつまみ

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2

玉子焼き２種類

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2

蜆のエキス

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2

マロングラッセとヨモギのアイスクリームもなか

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2

冷酒はグラスでいただきました

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2

京都の玉川熱燗、黄色みを帯びて古酒香が魅力

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2

八海山の貴醸酒、甘くとろける

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2021/07訪問20回目

4.6

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥30,000～￥39,9991人

７月の匠進吾さん

７月の終わり頃の平日です。
こうしたご時世ですから満席ではありませんね。
大好きなお酒も悪者扱いですから。

さて、気を取り直して、
先付けはあさり出汁の冷製茶碗蒸しで、具は潰した枝豆　バフンウニを乗せて

お造りはシマアジの腹身と背身

北寄貝

ボタン海老の昆布〆、煮蛸

にぎりを１貫、真鯛の昆布〆

鰹は玉ねぎのすりおろし、辛子

酢〆の鯵、ガリやネギ、ゴマを挟んだ定番です。

にぎりはイサキ、鯵

蒸し鮑に肝ソース、鮑は島根県
残った肝ソースにシャリ

おつまみで石垣貝の炙り

にぎりはシンコ、コハダ

おつまみでマナガツオの酒蒸し

ワカメとウミブドウの酢の物も定番、口直しに

にぎりは赤身のヅケ、中トロ

おつまみで唐墨の味噌漬け

おつまみで穴子の白焼き

にぎりはトキシラズ、秋刀魚、煮蛤

ノドグロは炙ってネギと海苔に挟んで

ウニの巻き寿司

にぎりは何だろう、覚えず

しじみのエキスも定番でありがたい

玉子焼き２種類

デザートはアイスモナカハーフ
八海山、貴醸酒2014年、とろりと甘い
桃のシャーベット

ごちそうさまでした。

5

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6

アサリ出汁の冷製茶碗蒸しは中に枝豆のすり流し、バフンウニを乗せて

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6

シマアジ、背身と腹身

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5

北寄貝

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3

ボタン海老の昆布〆、煮蛸

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3

真鯛の昆布〆

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3

カツオ

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3

酢〆の鯵、ガリやネギ、ゴマを挟んだ定番

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3

イサキ

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2

鯵

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3

蒸し鮑、鮑の肝ソース、鮑は島根県

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3

残った鮑の肝ソースにシャリ

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3

石垣貝

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3

シンコ

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3

コハダ

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3

マナガツオの酒蒸し

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3

ワカメとウミブドウの酢の物

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3

赤身買ってヅケ

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3

中トロ

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3

唐墨の味噌漬け

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3

穴子の白焼き

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3

トキシラズ

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3

さんま

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3

煮蛤

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3

ノドグロ

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3

ウニ巻き

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3

何だろう？

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3

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2

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2

新潟県の八海山、貴醸酒2014年

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2

アイスモナカ、ヨモギ、塩だったかな

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2

桃のシャーベット

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2021/04訪問19回目

4.6

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥30,000～￥39,9991人

４月の匠進吾さん

さて、４月の匠進吾さんです。
口切のドリンクはいつものように芋焼酎です。
鹿児島県の芋焼酎黒瀬のソーダ割り

温かい鰹のお出汁にノドグロの擂り身と芹
胃を温めます。

お造りはシマアジ、塩とわさび

兵庫県室津の鳥貝、塩

ボタン海老の昆布〆と煮蛸は塩とわさび

寿司は春子

お造りは鰹、薬味の玉ねぎと辛子を乗せて

おつまみは酢〆の鯵、酢〆の鯖や鯵にガリや
ネギ、ゴマを挟んだ定番です。今日は鯵

お寿司は

真鯛の昆布〆

コハダ

おつまみでミル貝の腸を炙り、七味、香りが良い

鯛の真子の明太子

寿司は塩〆の鯵

おつまみはメヌケの酒蒸し

海ブドウとワカメの酢の物

寿司は赤身のヅケ

中トロ

大トロ

太刀魚の塩焼きかな？

べったら漬け

ホタルイカ、木の芽、蕗の巻き寿司

寿司はサクラマスの昆布〆を軽く燻して

軽く燻したトロ

煮蛤

おつまみは北寄貝の炙り、七味

蕪かな

唐墨

蜆のエキスはありがたい

甘味はアイスモナカ

シャーベット

御酒は冷酒をグラスで
①宮城県の日高見
②宮城県の伯楽星
③秋田県の春霞
④宮城県の阿部勘
⑤福島県の飛露喜
⑥北海道の上川大雪
⑦何だろう？
⑧三重県の而今
⑨長野県のソガペールエフィス
⑩茨城県の月の井純米吟醸無濾過生原酒
酒米は兵庫県産山田錦、50％精米

ごちそうさまでした。

4

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4

温かい鰹出汁にノドグロの擂り身と芹で胃を温める

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4

シマアジ

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4

兵庫県室津の鳥貝

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3

ボタン海老の昆布〆、煮蛸

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3

春子

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3

鰹

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3

酢〆の鯵、ガリやネギ、ゴマを挟んで

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3

真鯛の昆布〆

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3

コハダ

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3

ミル貝の腸、炙って薬味は七味

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3

鯛の真子の明太子

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3

塩〆の鯵

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3

メヌケの酒蒸し

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3

海ブドウとワカメの酢の物

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3

赤身のヅケ、鮪は伊豆の下田だったような

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3

中トロ

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3

大トロ

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3

太刀魚の塩焼きかな？

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3

べったら漬け、ガリ

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2

ホタルイカ、木の芽、蕗の巻き寿司

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2

サクラマスの昆布〆は軽く燻して

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2

軽く燻したトロ

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2

煮蛤

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3

ウニ

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3

北寄貝の炙り、七味

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3

蕪かな

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3

唐墨

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3

蜆のエキス

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3

アイスモナカ

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2

シャーベット

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3

茨城県の月の井純米吟醸無濾過生原酒

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3

冷酒はグラスで

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2021/01訪問18回目

4.6

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥30,000～￥39,9991人

１月の進吾さん

1月末にお伺いしたのに、はや3月になって
しまいました。
さて、ドリンクは最近のはやり、
芋焼酎のソーダ割りをいただいた。
銘柄は失念しました。

先付けは温かいお出汁に青柳と芹です。
シャキシャキした芹の食感と青柳の旨味が良い。

お造りはつぶ貝です。
塩とすだちがかかっているので、わさびで
いただいた。コリコリだ。

冷酒は京都の澤屋まつもと守破離

お造りは鮪の幼魚めじまぐろです。
食感は滑らかでさわやかな脂です。

にぎりは春子、酢おぼろ

煮蛸は塩とわさびで

冷酒は秋田県の春霞

鯖の酢〆、ガリやネギ、ゴマを挟んだ定番

にぎりは真鯛の昆布〆

にぎりはコハダ

冷酒は宮城県の日高見初しぼり無濾過生酒
しっかりした旨味に酸があり美味しい

真鱈の白子醤油漬け

たいら貝の磯辺焼きを海苔でくるんで手渡し
歯ごたえが良く香ばしい

にぎりはスミイカ

冷酒は静岡県の開運

ひらめの酒蒸し

海ぶどうとワカメの酢の物

にぎりは赤身のヅケ

冷酒は滋賀県の七本槍

にぎりは中トロ

にぎりは大トロ、

焼き物は太刀魚の一夜干し

酒肴にバチコ

冷酒は山形県の羽前白梅俵雪純米吟醸はつしぼり
無濾過原酒

巻物はあん肝とスイカの奈良漬け

冷酒は三重県の而今

にぎりは鰤、地辛子

にぎりは金目鯛、昆布〆して燻してある
香りが良い

冷酒は新潟県の山間

にぎりは煮蛤、

にぎりはノドグロの炙り

噴火湾のバフンウニ軍艦巻き

熱燗は秋田県の天の戸

追加で赤貝

追加で干瓢巻きハーフ

白く濁った蜆のエキス、ありがたい

デザートはアイスもなか、塩とヨモギだったかな

満腹になりました。
おつまみが11種類、お寿司が12貫と巻物2種類、
ドリンクは芋のソーダ割り、冷酒８種類と熱燗

ごちそうさまでした。

4

先付けは温かいお出汁に青柳と芹

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4

つぶ貝、塩とすだち、わさび、ピンぼけすまん、ヌラヌラ光る物はピントを合わせにくいようです

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4

鮪の幼魚めじまぐろ

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4

春子、酢おぼろ

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3

煮タコ、塩とわさび

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3

鯖の酢〆、ガリやネギ、ゴマを挟んだ定番

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3

真鯛の昆布〆

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3

コハダ

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3

真鱈の白子醤油漬け

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3

たいら貝の磯辺焼き

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3

スミイカ

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3

ひらめの酒蒸し

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3

海ぶどうとワカメの酢の物

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3

赤身のヅケ

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3

中トロ

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3

大トロ

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3

太刀魚の一夜干し

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3

ばちこ

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3

山形県の羽前白梅俵雪純米吟醸はつしぼり無濾過原酒

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3

あん肝とスイカの奈良漬けの巻き寿司

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2

鰤に地辛子

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2

煮蛤

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2

昆布〆の金目鯛いぶし

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2

ノドグロの炙り

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2

北海道噴火湾のバフンウニ

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2

熱燗は秋田県の天の戸

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2

追加で赤貝

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2

追加で干瓢巻きハーフ

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3

蜆のエキスはありがたい

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3

アイスもなかは塩ハーフとヨモギハーフだったかな

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2020/12訪問17回目

4.6

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥20,000～￥29,9991人

１２月の進吾さん

遅くなりましたが、令和２年最後のお寿司は、
いつも美味しい匠進吾さんにお伺いしました。

まず冷酒は、
佐賀県の光栄菊SNOW CRESCENT 無濾過生原酒
明治4年（1871年）に創業、平成18年（2006年）
に135年という長い歴史に幕を閉じた蔵、
平成19年12月、20年ぶりに復活したらしい。
うす濁りで、甘さと酸味のバランスが良いです。

先付けは里芋のすり流し、里芋の下に春菊と舞茸

クエの湯引き、おろしポン酢にゆず胡椒

冷酒は宮城県の日高見初しぼり、フレッシュ

カワハギの肝醤油和え

にぎりはサヨリ

冷酒は秋田県の春霞

鯖の酢〆、ガリやネギ、ゴマを挟んだ定番

焼きつぶ貝、身には七味、濃厚な肝
どちらも御酒が進む。

にぎりはスミイカ

冷酒は広島県の寳剣

にぎりは真鯛の昆布〆

まだらの白子醤油漬け

鰤の皮血あいの角煮

にぎりはカワハギ、肝

冷酒は福井県の黒龍

甘鯛の酒蒸し

にぎりは赤身のヅケ

冷酒は奈良県のみむろ杉

にぎりは中トロ

にぎりは大トロ

唐墨の味噌漬け

穴子の一夜干し

冷酒は静岡県の開運無濾過

にぎりは鰆の昆布〆

何だったかな？

セコ蟹の蒸し寿司

冷酒は三重県の而今

にぎりは煮蛤

北海道のバフンウニは軍艦巻き

鰯の巻き寿司

ここからはお好みでにぎりやおつまみ、
満腹でお寿司の追加は無理だった。

青柳をおつまみでいただいた。
独特の香りがありますね。

玉子焼き

デザートは、
八海山の貴醸酒
塩アイスもなかとみかんのシャーベットを
チョイスしました。

ごちそうさまでした。
１月以上放置してしまいました。

4

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4

里芋のすり流し、春菊と舞茸

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3

佐賀県の光栄菊SNOW CRESCENT 無濾過生原酒、20年ぶりに復活した蔵

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4

クエの湯引き、おろしポン酢にゆず胡椒

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2

煮蛸、塩とわさび

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2

カワハギの肝醤油和え

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2

サヨリ

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2

鯖の酢〆、ガリやネギ、ゴマを挟んだ定番

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2

焼きつぶ貝、身には七味、濃厚な肝

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2

スミイカ

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2

真鯛の昆布〆

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2

真鱈の白子醤油漬け

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2

鰤の皮血合いの角煮

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2

カワハギ、肝を挟んで

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2

甘鯛の酒蒸し

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2

海ブドウとワカメの酢の物

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2

ヅケ

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2

中トロ

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2

大トロ

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2

唐墨の味噌漬け

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2

穴子の一夜干し

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2

コハダ

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2

べったら漬け

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2

鰆の昆布〆

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2

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2

セコガニの蒸し寿司

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2

煮蛤

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2

北海道のバフンウニ

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2

鰯の海苔巻き

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2

青柳

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2

玉子焼き

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2

蜆のエキス

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2

八海山の貴醸酒

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2

塩アイスモナカ

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2

みかんのシャーベット

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2020/10訪問16回目

4.5

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥20,000～￥29,9991人

１０月の進吾さん

日曜日の夜、進吾さんで夕食をいただきました。
今夜も遅い時間、21時からです。

先付けは、温かい里芋のすり流しに春菊と舞茸

お造りは鰹、薬味は玉ねぎ醤油と和辛子

おつまみは酢〆の鯖に、ガリ、ネギ、胡麻を
挟んだ進吾さんの定番

寿司を１貫、淡路島のひらめ

おつまみでクエの湯引き、薬味にゆず胡椒

煮蛸、薬味はわさびと塩

寿司を２貫、真鯛とコハダ

おつまみで真鱈の白子醤油漬け

おつまみで煮蛤

寿司はサンマ

おつまみで炙った本シシャモ

酢の物は定番の海ブドウとワカメ

寿司は
赤身のヅケ

大トロ

２週間熟成させたトロのヅケ

おつまみでマナガツオの味噌漬け

鰤のヅケ

ウニ巻き

鰆の昆布〆

鰯

イクラをおつまみで

口直しに蕪の昆布〆だったかな

追加はお腹いっぱいだったのでおつまみで

おつまみであん肝と奈良漬け

おつまみで牡蠣の酢〆

玉子焼き

蜆のエキスはありがたい

お腹いっぱいですが、デザートは別腹です
マロングラッセのアイスモナカハーフ
ラ・フランスのシャーベット

ドリンクは
最初は芋焼酎のソーダ割り

冷酒は
宮城県の日高見超辛
山形県の上喜元うすにごり
奈良県のみむろ杉
福島県の大七
山形県の十四代七垂二十貫
宮城県の乾坤一
福島県の飛露喜
山形県の東北泉
新潟県、山間

今夜も満足、酩酊しました。
ごちそうさまでした。

5

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5

先付けは里芋のすり流し、春菊と舞茸

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5

鰹、薬味は玉ねぎ醤油、和辛子

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5

酢〆の鯖に、ガリ、ネギ、胡麻を挟んで

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2

淡路島のひらめ

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2

クエの湯引き、薬味はゆず胡椒

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2

煮蛸、薬味はわさびと塩

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2

真鯛

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2

コハダ

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2

真鱈の白子醤油漬け

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2

煮蛤

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2

サンマ

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2

本シシャモ

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2

酢の物、海ブドウとワカメ

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2

ヅケ

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2

大トロ

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2

２週間熟成させたトロのヅケ

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2

マナガツオの味噌漬け

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2

べったら漬け

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2

ウニ巻き

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2

鰤のヅケ？

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2

鰆の昆布〆？

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2

鰯

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2

イクラ

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2

蕪の昆布〆

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2

あん肝と奈良漬け

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2

牡蠣のおつまみ

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2

玉子焼き2種

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2

蜆のエキス

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2

マロングラッセのアイスモナカハーフ

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2

ラ・フランスのシャーベット

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2020/08訪問15回目

4.5

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥20,000～￥29,9991人

いつも美味しい進吾さん

日曜日の夜、進吾さんで夕食をいただきました。
今夜も遅い時間、21時からです。

さて、ドリンクは最近の傾向で、芋焼酎を
お願いするとびっくりされた。
焼き芋焼酎のソーダ割り

おつまみは
あさり出汁の冷たい茶碗蒸しに枝豆、
ウニを乗せて。枝豆の食感が良かった。

お造りは
ホシガレイを昆布出汁に浸して。
食感が良く旨味がある。

冷酒は滋賀県の喜楽長

鰹はおろし玉ねぎと和辛子で（写真なし）

お寿司は春子

冷酒は広島県の寳剣

おつまみは
酢〆の鯖にガリ、ネギ、胡麻を挟んで。
進吾さんの定番。

寿司は新烏賊、スミイカの赤ちゃん。
歯ごたえ良くておいしい。

寿司は新子、だいぶん大きくなっています。

新烏賊のゲソは炙っておつまみです。
これが美味しくて御酒が進む。

冷酒は福島県の楽器正宗、初めてです。
酸と甘みのバランスが良くて美味しい。

おつまみは、ボタン海老の昆布〆

おつまみは、石垣貝の炙り

寿司は塩〆の鯵

冷酒は新潟県の加茂錦荷札酒槽場汲み
純米大吟醸淡麗フレッシュ

おつまみは、太刀魚の塩焼き

冷酒は島根県の出雲富士

酢の物は海ブドウ、ワカメ

お寿司は、

赤身ヅケ

中トロ

大トロ

冷酒は佐賀県の前

おつまみは、穴子の味噌漬け

本アラ

冷酒は三重県の而今

くろむつの昆布〆

筋子丼

冷酒は宮城県の山和

冷酒は宮城県の阿部堪

べったら漬け

ウニ

鰯の巻き寿司

追加はつぶ貝を炙ったおつまみ

食後酒は八海山の貴醸酒

蜆のエキス、ありがたい。

甘味は塩アイスクリームとよもぎアイスクリーム
のーフ＆ハーフモナカ

今夜も満腹で酩酊しました。
ごちそうさまでした。

4

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4

ドリンクは焼き芋焼酎のソーダ割り

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5

あさり出汁の冷たい茶碗蒸しに枝豆、ウニを乗せて

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4

お造りはホシガレイ、昆布出汁に浸して

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2

春子

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2

煮蛸、塩とわさび

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2

酢〆の鯖でガリ、ネギ、ゴマを挟んで

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2

寿司は新烏賊、スミイカの赤ちゃん

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2

シンコ

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2

新烏賊のゲソ

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2

ボタン海老の昆布〆

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2

石垣貝の炙り

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2

塩〆の鯵

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2

冷酒は新潟県の加茂錦荷札酒槽場汲み純米大吟醸淡麗フレッシュ

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2

太刀魚の塩焼き

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2

海ブドウ、ワカメの酢の物

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2

赤身のヅケ

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2

中トロ

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2

大トロ

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2

穴子の味噌漬け

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2

本アラ

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2

くろむつの昆布〆

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2

べったら漬け

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2

筋子丼

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2

ウニ

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2

鰯の巻き寿司

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2

つぶ貝

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2

食後酒は八海山の貴醸酒2014

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2

八海山の貴醸酒2014、甘すぎず

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2

蜆のエキスはありがたい

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3

甘味は塩アイスクリームとよもぎアイスクリームのハーフ＆ハーフのアイスモナカ

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2020/05訪問14回目

4.5

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥20,000～￥29,9991人

いつも美味しい、楽しい進吾さん

さて、匠進吾さんです。
ドリンクは冷酒をおまかせでお願いした。
先付けは、温かいお汁に青柳と木の芽です。
晩春の香りでお腹にも優しそうです。

コチをゆず胡椒、おろしぽん酢で和えて。
ピリッとした柚子胡椒が爽快です。

鰹に和辛子を少し添えて。
まだあっさりした鰹です。

お寿司を１貫、キスの昆布〆です。
江戸前らしいネタです。

あっさりと煮た蛸は塩とワサビでいただいた。

おつまみで、ホタルイカと蕗の串焼き

鯵をにぎりで、山陰浜田の鯵です。

北海道のシヤコをにぎりで、４月末から６月が
春の旬とか。

おつまみで、ボタン海老の昆布〆

自家製唐墨を炙って
香ばしくて御酒が進みます。

たいら貝の磯辺焼きを海苔で包んで

ときしらずのにぎりに、藁で燻した皮を乗せて。
回遊の途中に北海道の沿岸で春から初夏に漁獲
された産卵準備前の鮭なので脂のりがよく、
燻した皮の香りが良い。

おつまみで、ノドグロの酒蒸し

定番の口直し、ワカメと海ブドウの酢の物

おつまみで、鱒の卵の醤油漬け
これも御酒が進みます。

ここからお寿司です。

コハダ

煮蛤、大きな蛤

おつまみで穴子の味噌漬け

口直しに、ワサビの新芽の酢漬けでさっぱり

赤身のヅケ

トロ

クロムツ

ムラサキウニ

口直しに茗荷

追加で

おつまみで北寄貝の炙り、七味

スミイカのにぎり

玉子焼きは、玉子だけの玉子焼きと海老のすり身
入り玉子焼き

白濁した蜆のエキスは酒飲みにはありがたい。

甘味は塩とヨモギのアイスもなか、さらに桃と
もう１種類のシャーベットもいただいた。

御酒は
最初の冷酒は宮城県の日高見超辛
冷酒②広島県の寳劔
冷酒③宮城県の阿部堪
冷酒④奈良県のみむろ杉
冷酒⑤石川県の天狗舞五凛
冷酒⑥栃木県の辻善兵衛
冷酒⑦秋田県の新政ＮＯ６
冷酒⑧千葉県の鳴海、外房勝浦の酒で「なるか」
冷酒⑨三重県の而今
冷酒⑩静岡県の開運
冷酒⑪新潟県の八海山貴醸酒
水のかわりに日本酒で仕込んだ上品な甘さの
貴醸酒を熟成させた2014年の古酒でトロリと
甘いデザート酒

2

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2

温かいお汁に青柳と木の芽

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3

コチにゆず胡椒おろしぽん酢

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2

鰹に和辛子

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1

鱚昆布〆

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2

煮蛸

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2

ホタルイカ串焼き

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1

鯵

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1

シャコ

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2

ボタン海老昆布〆

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2

唐墨

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1

たいら貝磯辺焼き

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1

ときしらず

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1

ノドグロ酒蒸し

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2

ワカメと海ブドウ

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1

鱒の卵醤油漬け

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2

コハダ

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2

煮蛤

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1

穴子味噌漬け

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1

ワサビ新芽

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1

赤身ヅケ

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2

トロ

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2

クロムツ

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2

キタムラサキウニ

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1

茗荷

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1

追加）おつまみに北寄貝の炙り、七味

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1

追加）アオリイカ

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1

玉子焼き

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1

蜆のエキス

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1

新潟県の八海山貴醸酒2014年古酒

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2

八海山貴醸酒の古酒

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1

アイスもなか

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1

塩とヨモギのアイスもなか

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1

シャーベット

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1

桃のシャーベット

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2020/03訪問13回目

4.5

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥20,000～￥29,9991人

いつも美味しい進吾さん

３月の東京遠征です。
１日目の夜はこちらにお伺いしました。
お彼岸の日の遅い時間でした。

ドリンクはもいつものようにおまかせで。

先付けは青柳と木の芽を温かい鰹出汁で。
青柳の歯ごたえと木の芽の香りが良いですね。
春らしいです。

お造りは塩〆のサヨリです。

おつまみは初鰹を和芥子で。

ここで、春子のにぎりが１貫だされた。
小鯛を酢で〆てオボロを噛ませてあります。
美味しいし、春らしいです。

おつまみは焼きつぶ貝

ホタルイカと蕗の串焼きです。
烏賊のほろ苦さが御酒にぴったり。

三重県のマハタのにぎりを１貫いただいた。

お寿司は塩〆の鯵です。

おつまみは酢〆の鯖でガリやネギを挟んだ
進吾さんの定番ですね。

めぬけは数種の魚の総称で、いずれも体が
赤くなり、大型になる特徴があるとのこと。
めぬけの煮こごりはパテのようで、ライムを
絞って少しずついただきました。
酒の肴にぴったりですね。

サクラマスのお寿司が１貫、昆布〆にして
皮は燻してある。

焼き物は太刀魚の塩焼き。
（画像はない。撮り忘れたか）

定番の酢の物はワカメ、海ブドウの酢の物です。

お寿司はコハタ、
鰆の昆布〆、

おつまみで穴子の味噌漬け。

お寿司は赤身のヅケです。
お寿司は中トロ、
ウニ丼、
巻物は鰯巻きです。
これで一通りです。あとはお好みでとのこと。

追加でアオリイカと煮蛤をいただきました。

玉子焼き２種類をあてに飲みました。
最後に蜆のエキスをいただきました。
ありがたいことです。

甘味は塩と抹茶のアイスクリームを半分ずつの
アイスモナカです。

最初の冷酒は、宮城県の日高見の超辛だった。
冷酒は②宮城県の乾坤一です。
冷酒は③山口県の貴純米吟醸です。
冷酒は④三重県の高砂松喰鶴、而今の蔵です。
冷酒は⑤愛知県の醸し人九平次です。
冷酒は⑥静岡県の喜久酔です。
冷酒は⑦山口県の五橋だ。
冷酒は⑧佐賀県の七田です。
冷酒は⑨北海道の上川大雪特別純米彗星。
2017年に北海道で誕生した新設蔵、
上川大雪酒造が、北海道産の酒米彗星を使用した
特別純米酒で、切れの良い食中酒ですね。
冷酒は⑩三重県の而今純米です。
最後の冷酒は⑪和歌山県の黒牛でした。

ごちそうさまでした。

3

青山一丁目駅からすぐ、ビルの外周から入ります

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4

青柳と木の芽を温かい鰹出汁で

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4

塩〆のサヨリ

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3

鰹に和辛子

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1

春子

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1

煮蛸

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1

つぶ貝

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1

ホタルイカと蕗の串焼き

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1

三重県のマハタ

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1

塩〆の鯵

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1

酢〆の鯖

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1

めぬけの煮こごり

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1

サクラマス

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1

ワカメ、海ブドウ

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1

コハダ

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1

鰆

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1

穴子の味噌漬け

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1

赤身ヅケ

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1

中トロ

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1

ウニ丼

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1

鰯巻き

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1

アオリイカ

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1

煮蛤

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1

北海道の上川大雪

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1

玉子焼き2種、べったら漬け

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1

塩と抹茶のアイスクリームを半分ずつ入れたモナカ

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2020/01訪問12回目

4.5

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥20,000～￥29,9991人

いつも美味しい進吾さん

１月の東京遠征です。
初日の夜はこちらにお伺いしました。

今年もよろしくお願いいたしますとご挨拶。

さてドリンクはいつものように、冷酒をおまかせ
でお願いしました。
◯最初は秋田県の刈穂。お疲れ様。

先付けは里芋のすり流しに菊菜。

メジマグロのヅケには和辛子を乗せて。

北寄貝と芹のお吸い物で胃の腑を温めます。

◯冷酒は福岡県の田中六五。

寿司が２貫、まず甘鯛の昆布〆、
そしてコハダだった。
甘鯛はねっとりして旨味が強く、
コハダは〆具合が好みだった。
なにより、見た目が美しいです。

おつまみは煮蛸です。柔らかい。
薬味はわさびと塩。

たいら貝磯辺焼きを海苔で挟んで。

◯冷酒は宮城県の浦霞。

おつまみで真鱈の白子をぽん酢と紅葉おろし。

寿司はカワハギ、肝を挟んであった。

金目鯛は昆布〆にしてあり脂が乗って美味。

◯冷酒は秋田県の昆布雪の美人。

おつまみは酢〆の鯖に白板昆布、
ボタン海老の昆布〆。

◯冷酒は三重県の而今大吟醸斗瓶取り全国
鑑評会出品酒です。さすが、美味しい御酒です。

おつまみは太刀魚の塩焼きです。

次は唐墨ですが、炙った唐墨を赤酢の酢飯で
作ったお餅で挟みこんがりと焼いてある。
香ばしくておいしい。御酒が進みます。

◯冷酒は三重県の而今。

口直しに海ブドウとわかめをぽん酢。

◯冷酒は静岡県の喜久酔。

お寿司は鰆の昆布〆

鰤のヅケ

おつまみで穴子の味噌漬けを炙って。

◯冷酒は新潟県の根知男山

口直しのべったら漬けは柚子の香り。

お寿司は、
ヅケ、
トロ。

◯冷酒は和歌山県の黒牛。

北海道のムラサキウニは軍艦巻きで。

酒肴で蒸しウニを出していただきましたので、御酒は熱燗をお願いした。

◯鳥取県の瓣天娘です。

巻物は鰯やウニご飯の巻物と干瓢巻きです。

最後に蜆の濃厚なスープです。
酒飲みに蜆のエキスはありがたい。

満腹ですが、甘味は別腹です。
アイスモナカをハーフ＆ハーフで２種類の
アイスクリームにしていただいた。

ごちそうさまでした。
何とか乗り過ごさず、神田のホテルに帰って
いました。

2

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2

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1

里芋のすり流しに菊菜

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2

メジマグロのヅケに和辛子

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1

ホッキガイと芹の吸い物

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2

甘鯛の昆布〆

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2

コハダ

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1

煮蛸、薬味はわさびと塩

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1

たいら貝磯辺焼き

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1

真鱈の白子ぽん酢

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2

カワハギ、肝を挟んで

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2

金目鯛の昆布〆

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2

酢〆の鯖にガリを挟み、白板昆布

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1

ボタン海老の昆布〆

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2

太刀魚

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1

赤酢のシャリで作ったお餅で唐墨を挟み炙った逸品

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1

赤酢シャリのお餅で唐墨を挟み

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1

海ブドウとわかめをぽん酢で

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2

鰆の昆布〆

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2

鰤ヅケ

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1

穴子の味噌漬け

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1

べったら漬け

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2

ヅケ

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2

トロ

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2

北海道のムラサキウニ

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2

酒肴の蒸しウニ

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1

熱燗は鳥取県の瓣天娘

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1

鰯やウニの巻物

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1

干瓢巻き

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1

蜆のエキス

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1

アイスモナカはハーフ＆ハーフ

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2019/11訪問11回目

4.5

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥30,000～￥39,9991人

いつも美味しい進吾さん

東京遠征２日目の夜は、匠進吾さんへ。
土曜日の21時からの遅い時間です。
雨が続いており、青山一丁目は、暗くて人通りも
ありません。外観を撮って入店すると、満席。
最後の１席が進吾さんの前に空いていました。

いつもありがとうございます。
ドリンクは、冷酒をおまかせでいただいた。

先付けは里芋のすり流しに菊菜が入っていた。
鰹のヅケには醤油おろしとすり下ろした生姜が
乗せてある。

冷酒は宮城県の日高見超辛。
ここで寿司が２貫出された。
ヒラメの昆布〆
サヨリです。
おつまみは煮蛸です。
あっさりと煮てあり塩とわさびでいただいた。
たいら貝の磯辺焼きは海苔で巻いて。

冷酒②は広島県の加茂金秀。
真鱈の白子をぽん酢でいただいた。
寿司はカワハギです。肝を挟んであった。

冷酒③は京都の澤屋まつもと。
お寿司は金目鯛の昆布〆です。
おつまみで酢〆の鯖です。酢〆にした青魚に
ガリや葱を挟むのは進吾さんの定番ですね。
ボタン海老の昆布〆の薬味は塩昆布とわさび。

冷酒④は静岡県の喜久酔。
つまみはカマスの幽庵焼き。
箸休めに、これも定番の海ブドウとワカメの
酢の物です。

冷酒⑤は静岡県の開運。
酒肴に烏賊の塩辛が出された。
残った塩辛にシャリを入れていただいた。
寿司は鰆です。
セコガニと毛ガニの蒸し寿司

冷酒⑥は和歌山県の黒牛。
つまみは穴子の西京焼き

冷酒⑦は岐阜県の小左衛門。
寿司は赤身のヅケ
口直しのべったら漬け
中トロ
大トロ

冷酒⑧は三重県の而今。
鰤のヅケ
バフンウニは軍艦巻き
あん肝巻きはあん肝を混ぜたシャリの巻き寿司

冷酒⑨は青森県の田酒。
口直しに蕪の甘酢漬け

ここからが追加です。
満腹で寿司は無理かなと、
おつまみで、つぶ貝を焼いてもらった。

新潟県の八海山貴醸酒を燗酒でいただいた。
甘くて濃厚ですが、酸味があり飲みやすくて
美味しいです。
つまみは毛ガニに唐墨だったかな。
最後に濃厚な蜆のエキスはありがたいことです。

満腹ですが甘味は別腹ですね。
塩アイスのモナカ
マロングラッセアイスのモナカ
どちらもフルサイズでいただいた。

ごちそうさまでした。

3

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4

里芋のすり流し、菊菜

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3

鰹

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3

芹と北寄貝

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1

ヒラメ昆布〆

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1

サヨリ

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1

煮蛸

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1

たいら貝磯辺焼き

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1

真鱈の白子ポン酢

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1

カワハギ、肝を挟んで

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1

金目鯛昆布〆

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1

酢〆の鯖

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1

ボタン海老の昆布〆

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1

カマスの幽庵焼き

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1

海ブドウとワカメの酢の物

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1

烏賊の塩辛

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1

塩辛にシャリ

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1

鰆

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1

セコガニと毛ガニの蒸し寿司

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1

穴子の西京焼き

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1

ヅケ

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1

ガリとべったら漬け

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1

中トロ

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1

大トロ

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1

鰤ヅケ

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1

バフンウニ

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1

あん肝巻き

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1

蕪の甘酢漬け

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1

焼きつぶ貝

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1

八海山貴醸酒

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1

貴醸酒を熱燗で

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1

毛ガニに唐墨

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1

蜆のエキス

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1

塩アイスモナカ

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1

マロングラッセアイスモナカ

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2019/09訪問10回目

4.5

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥30,000～￥39,9991人

いつも美味しい進吾さん

青山一丁目に現れました。
楽しみにしていた、進吾さん再訪の日、
今夜も21時からの遅い部ですが、満席ですね。

さて、御酒はいつものように進吾さんにお任せ。
最初の冷酒は、宮城県の日高見超辛口。
冷酒はグラスでいただきました。

まず、お造りは鰹、醤油をつけ、おろしポン酢
とすりおろした生姜を乗せてあるのでそのまま
いただきました。

鱸も醤油をぬってわさびを添えてあるので、
わさびをつけていただいた。

蒸し鮑と鮑茸を鮑の蒸し汁で鮑吸い物仕立てで。
鮑のエキスが溶け込んだお汁と柔らかな蒸し鮑、
歯ごたえの良い鮑茸の取り合わせが素晴らしい。
ぬめぬめと光る被写体は、スマホのカメラは
ピントが合いにくいのか、鰹と鱸、蒸し鮑は
ピンぼけになってしまった。
お見苦しくて、申し訳ありません。

冷酒②は山形県のあら玉です。
ここで寿司が２貫出されました。
まずスミイカ、新烏賊ではないが歯ごたえが良く
姿が美しい。
新子は終わりコハダです。〆具合が好みだった。

おつまみの煮蛸はわさびと塩でいただいた。
酢〆したゴマ鯖に刻みガリ、胡麻、葱を挟み。
酢で締めた光り物にガリなどを挟んだつまみは
進吾さんの定番ですね。

冷酒③は宮城県の阿部勘です。
つまみでたいら貝の磯辺焼きを海苔で挟んで
手渡しです。海苔の香りと貝の旨み、歯ごたえが
グッドです。

ここで寿司が２貫、鱚の昆布〆と鯵です。

おつまみでカマスの焼きびたしに焼きナス。
ナスがとろりと甘い。

冷酒④は静岡県の喜久酔。
アサリ出汁の冷たい茶碗蒸しに枝豆のすりおろし
を乗せて。アサリの旨みが溶け込んだ茶碗蒸しに
枝豆の香りが良いですね。

酒肴は毛ガニに唐墨をすり下ろした贅沢な逸品で
御酒が進みますね。
口直しに島ブドウ、ワカメ、くらげをポン酢で。
クラゲがこりこりして美味しくさっぱり。
クラゲは初めて。

冷酒⑤は福島県の飛露喜です。
寿司は赤身のヅケと中トロです。
今日の鮪は塩竃とのこと。

おつまみは穴子の西京焼きです。

冷酒⑥は岐阜県の小左衛門です。
こくがありますね。

口直しのべったら漬けをいただいて、
生イクラのミニ丼は、イクラが柔らかく
卵かけご飯みたいだった。

寿司は本アラです。九州でアラというとハタの
仲間のクエですが、これは同じスズキ科ですが
別の魚とのこと。

冷酒⑦は和歌山県の黒牛です。
お寿司はくろむつの昆布〆、ねっとり脂が乗って
美味しい。

おつまみで鰯、ネギ、胡麻ののり巻きです。

冷酒⑧は滋賀県の七本槍で77％精米とのこと。
渡船（わたりぶね）かな。古酒のような香りと
味で美味しいです。

寿司は下関の赤ウニです。
口直しに茗荷の昆布〆で一通りだった。

冷酒⑨は三重県の而今です。
やはり而今は美味しい。

おつまみやお寿司を追加しましょう。
まず、つぶ貝をおつまみでいただいた。
つぶ貝とつぶ貝の肝の出汁漬けですかね。

熱燗①は滋賀県の七本槍渡船をいただいた。
熱燗は１合でお願いした。

酒肴でスミイカのゲソ味噌漬けとウニの味噌漬け
です。どちらも熱燗によくあい御酒が進みます。

熱燗②は愛知県の義侠の古酒を出していただいた。馥郁たる古酒香とこくが素晴らしい。

おつまみはいしかげ貝の炙りだったかな。
寿司は穴子で満腹になったが甘味は別腹ですね。

塩アイスクリームと抹茶アイスクリームのハーフ
＆ハーフのアイスモナカをお願いした。

美味しいですね。これでコンビニスィーツを
買わなくても済みましょう。

ごちそうさまでした。

3

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5

鮪、ピンぼけすみません。

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3

スズキ

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2

蒸し鮑と鮑茸、鮑の蒸し汁、ピンぼけすみません。

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1

スミイカ

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1

コハダ

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1

煮蛸

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1

酢〆した胡麻鯖に刻みガリ、胡麻、ネギ

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1

たいら貝の磯辺焼き

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1

鱚の昆布〆

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1

鯵

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1

カマスの焼きびたし、焼きナス

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1

アサリ出汁の冷たい茶碗蒸しに枝豆のすりおろしを乗せて

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1

毛ガニの唐墨

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1

口直しに島ブドウ、ワカメ、くらげをポン酢で

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1

赤身のヅケ、鮪は塩竃

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1

中トロ

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1

穴子の西京焼き

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1

べったら漬け

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1

生イクラ丼

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1

本アラ

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1

くろむつの昆布〆

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1

鰯、ネギ、胡麻ののり巻き

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1

下関の赤ウニ

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1

茗荷の昆布〆

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1

追加で、おつまみにつぶ貝、つぶ貝の肝

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1

滋賀県の七本槍渡船を熱燗で、熱燗は１合、おつまみはスミイカゲソの味噌漬け

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1

追加、おつまみはスミイカのゲソ味噌漬け

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1

追加、ウニの味噌漬け

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1

熱燗は愛知県の義侠古酒

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1

追加で貝のおつまみ、炙った石影貝かな

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1

追加、穴子

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1

甘味のアイスモナカは塩アイスクリームと抹茶アイスクリームのハーフ＆ハーフ

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2019/07訪問9回目

4.5

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥20,000～￥29,9991人

いつも美味しい進吾さん

青山一丁目に現れました。
匠進吾さんで夕食をいただきました。
今回も２１時からの遅い時間ですが満席です。

さてドリンクはいつものように冷酒をおまかせで
お願いしました。
進吾さんがハーフで出してくださいます。

最初の冷酒は茨城県の辻善兵衛、
宝暦四年（1754年）創業の由緒ある酒蔵。

おつまみは鰹です。
お造りはほし鰈で昆布出汁漬けですね。
蒸し鮑も蓴菜と出汁漬けでした。

次の冷酒は愛媛県の石鎚です。
煮蛸はわさびと塩でいただいた。
定番の酢〆は鯵で、ガリとキュウリを挟んで。
たいら貝の磯辺焼きは海苔で挟んで手渡し。

３杯目の冷酒は岩手県の南部美人。
お寿司が２貫入ります。
真鯛の昆布〆と鯵の塩〆です。
おつまみはボタン海老の昆布〆。
茶碗蒸しは冷製です。あさり出汁の茶碗蒸しに
枝豆のすり流しを乗せてあった。

４杯目の冷酒は千葉県の木戸泉。
酒肴は鮑の肝醤の油ヅケとボタン海老の頭の
ミンチです。
５杯目の冷酒は静岡県の喜久酔。

ここでまた寿司が２貫入ります。
縞鯵ヅケ、ときしらずです。
おつまみは穴子の西京焼き、
口直しのべったら漬けが出されて鮨となります。
冷酒は和歌山県の黒牛。

寿司は、赤身のヅケ、
トロは噴火湾の中トロに気仙沼の大トロを重ねた
贅沢なにぎりです。
おつまみは鰯ののり巻きです。

冷酒は宮城県の阿部堪。
利尻のバフンウニは軍艦巻きです。
口直しに茗荷の昆布〆が出され、一通りでした。
後はお好みで追加します。

まず冷酒は宮城県の山和。
追加で鱚の昆布〆、コハダ、

冷酒も栃木県の仙禽を追加しました。
お寿司は煮蛤で最後としました。
巻物は無理だった。
玉子焼きと蜆のエキスをいただきました。
ありがたい。
しかし甘い物は別腹です。
甘味は塩アイスクリームと抹茶アイスクリーム
が半々のモナカです。
甘くて美味しい。満腹になりました。

ごちそうさまでした。

1

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2

鰹

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2

ほし鰈を昆布の出汁に漬けて

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1

蒸し鮑と蓴菜を出汁で

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1

春子

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1

煮蛸

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1

酢〆の鯵でガリとキュウリを挟んで

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1

たいら貝の磯辺焼きを海苔で挟んで

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1

真鯛の昆布〆

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1

鯵の塩〆

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1

ボタン海老の昆布〆

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1

あさり出汁の冷たい茶碗蒸し、枝豆のすり流し

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1

酒肴は鮑の肝醤の油ヅケ、ボタン海老の頭のミンチ

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1

シマアジのヅケ

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1

ときしらず

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1

おつまみは穴子の西京焼き

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1

べったら漬け

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1

赤身のヅケ

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1

トロは噴火湾の中トロに気仙沼の大トロを重ねて

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1

鰯ののり巻き

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1

利尻のバフンウニ

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1

口直しに茗荷の昆布〆

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1

追加で鱚の昆布〆

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1

追加でコハダ

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1

追加で煮蛤

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1

玉子焼き

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1

最後に蜆のエキス、ありがたい

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1

甘味は塩のアイスクリームと抹茶のアイスクリーム半々のモナカ

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2019/04訪問8回目

4.5

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥20,000～￥29,9991人

いつも美味しい進吾さん

青山一丁目に現れました。
匠進吾さんで夕食をいただきました。
今回も２１時からの遅い時間ですが満席です。

最初のおつまみは鰹におろしポン酢
冷酒は愛媛県の石鎚純米大吟醸
クエの出汁漬けに薬味はゆず胡椒です。
温かい出汁に菊菜、中には春らしくバカガイ
の足、青柳ですね。美味しいしホットします。
島根県の王祿の社長が持参された仕込み水を
チェイサーにいただきました。

こちらは、おつまみの途中でお寿司がでます。
春子のにぎりはおぼろを挟んで
冷酒は石川県の五凛

煮蛸は塩とワサビで、
酢〆の鯵にガリとキュウリを挟んだおつまみは
定番ですね。
たいら貝の磯辺焼きを海苔で包んで。分厚くて
食べごたえがありますね。
冷酒は宮城県の日高見助六

寿司は真鯛の昆布〆と鯵です。
おつまみでノドグロの幽庵焼き
ホタルイカと蕗の串焼き
口直しの海ブドウ、ワカメともずくの酢の物
冷酒は滋賀県の七本槍

酒肴を出していただいた。ウニの味噌漬け、
海老の頭をたたいたおつまみ、唐墨です。
酒に弱くなったのに御酒が進んでしまいます。
島根県の王祿は社長が持参した超王祿純米

寿司はコハダ、桜マスだったかな
おつまみで太刀魚の塩焼き
口直しのべったら漬け
寿司は赤身のヅケ、中トロ
冷酒は新潟県の山間、
寿司は大トロ、煮蛤、？
手巻き寿司のウニは天草の紫ウニだったかな
冷酒は何だろう？飲んだことがある銘柄を
お願いしたようだが、酔いて覚えず。

口直しに菜の花の昆布〆
これで一通りです。食べていない魚はまだまだ
多いですが、もうお寿司の追加は無理です。
おつまみで北寄貝を炙ってもらい、
七味でいただいた。

酒のみにとって蜆のスープはありがたい。
〆は干瓢巻き、何とかいただきました。
寿司は別腹と言いますが、お寿司の追加は無理
でもアイスクリームは別腹です。
甘味は桜と蓬のアイス最中
ごちそうさまでした。
次は７月、楽しみです。

2

青山一丁目駅からすぐ

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2

鰹

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3

クエの出汁漬け、ゆず胡椒

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3

温かい出汁に菊菜、春らしくバカガイの足の青柳が入っていました

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2

春子はおぼろを挟んで

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2

煮蛸、塩とワサビで

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2

酢〆の鯵、ガリとキュウリ

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2

厚みのあるたいら貝の磯辺焼き、海苔で包んで

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2

真鯛の昆布〆

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2

鯵

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2

ノドグロの幽庵焼き

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2

ホタルイカと蕗の串焼き

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2

海ブドウ、ワカメ、もずくの酢の物でさっぱり

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1

酒肴はウニの味噌漬け、海老の頭をたたいたおつまみ

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1

酒肴の唐墨

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1

王祿の仕込み水

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1

島根県の超王祿

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1

コハダ

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1

桜鱒？

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1

太刀魚の塩焼き

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1

口直しのべったら漬け

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1

ヅケ

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1

中トロ

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1

大トロ

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1

煮蛤

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1

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1

手巻き寿司はウニ

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1

菜の花の昆布〆

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1

北寄貝の炙り、七味

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1

蜆のエキス

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1

干瓢巻き

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1

寿司は無理でも甘味のアイスクリーム、桜と蓬

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2018/12訪問7回目

4.5

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥20,000～￥29,9991人

いつも楽しい進吾さん

青山一丁目に現れました。
匠進吾さんにお伺いしました。

先付けは里芋のすり流しで中にカキと菊菜が
入っていました。

冷酒は福井県の紗里。
おつまみの鰹はおろしぽん酢で煮蛸は塩とわさび
でいただいた。

冷酒は宮城県の日高見助六。
スミイカ（甲烏賊）を１貫
クエの出汁しゃぶ、薬味はゆず胡椒でピリッと。
酢〆の鯖にはガリを挟んであります。
北寄貝の炙り、薬味は七味です。

冷酒は広島県の寳剣。
お寿司はサヨリ、カワハギは肝を挟んで。
焼き物はカマスだった。

冷酒は宮城県の萩の露薄にごり。
鱈白子の出汁漬けに酒肴は唐墨です。ねっとり
と御酒が進みます。
口直しに海ぶどうとワカメの酢の物。

冷酒は秋田県の雪の美人。
寿司はコハダ、鰆です。

冷酒は三重県の而今。
太刀魚の塩焼き。
口直しのべったら漬け。

冷酒は山形県の山形正宗。
寿司はヅケとトロだった。

冷酒は宮城県の山和。
次は鰤かな。ウニの軍艦巻き、
熱燗は、はてなんだったかな。

冷酒は岩手県の民宿とおののどぶろく。
お腹がいっぱいなのと酩酊していたので追加は
寿司ではなくおつまみで北寄貝の焼き物と肝。

最後の冷酒は宮城県の阿部勘。
〆の玉子焼きと蜆のスープで苦しいくらいです。

が、甘味は別腹ですよ。
アイス最中（塩かな）のハーフとシャーベット
のハーフをいただいた。

ごちそうさまでした。
次回は来年ですね。

2

外観、入口はビルの外側にあります。

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2

この灯りを見るとわくわくします。

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3

里芋のすり流し、菊菜とカキ

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3

鰹

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2

煮蛸、塩とわさび

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2

ケンサキイカ

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2

クエの出汁しゃぶ、ゆず胡椒

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2

酢〆の鯖、ガリを挟んで

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2

北寄貝の炙り、七味

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2

サヨリ

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2

カワハギ、肝を挟んで

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2

カマス

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2

鱈の白子の出汁漬け

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2

唐墨

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2

海ぶどうとわかめ

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2

コハダ

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2

鰆

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2

太刀魚

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2

べったら漬け

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2

ヅケ

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2

トロ

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2

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2

ウニ

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1

熱燗

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1

遠野の宿が醸したどぶろく

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1

遠野の宿が醸したどぶろく

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1

どぶろく

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1

北寄貝、肝

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1

玉子焼き

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1

蜆のスープ

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1

アイス最中ハーフ、塩アイスクリームかな

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1

シャーベットもハーフ

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2018/11訪問6回目

4.5

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥20,000～￥29,9991人

いつも楽しい、美味しい進吾さん

青山一丁目に現れました。
匠進吾さんにお伺いしました。

冷酒は宮城県の日高見助六
冷酒はグラスで
先付けは里芋のすり流しに牡蠣と菊菜
お造りは淡路のひらめ、エンガワ
おつまみは蛸の柔らか煮

冷酒は宮城県の阿部勘
お寿司を１貫、墨烏賊
塩〆の鯖の中にガリと胡麻を挟み
北寄貝の炙りは七味で
クエのしゃぶしゃぶは下にゆず胡椒

冷酒は愛知県の醸し人九平次
お寿司が２貫、サヨリ、カワハギと肝

冷酒は山形県の山形正宗
焼き物はカマス
真鱈の白子はポン酢ではなく出汁醤油煮
酒の肴に唐墨。ねっとりとして美味しい。
御酒が進みます。

冷酒は山形県のあら玉
口直しにワカメと海ブドウの酢の物
お寿司はコハダ、鰤のヅケ、

御酒は熱燗
滋賀県の七本槍
おつまみでノドグロの塩焼

熱燗は佐賀県の七田
お寿司は赤身のヅケ、トロ
口直しのべったら漬け

熱燗は富山県の満寿泉オーク樽熟成貴醸酒
おつまみのあん肝に蜂蜜のように甘い満寿泉の
貴醸酒をあわせるのはフォアグラにソーテルヌ
をあわせるのと同じ

お寿司は北海道のウニの軍艦巻き
ここからお好みとなるが不調のため〆に
干瓢巻きをいただいた。

甘味は塩アイスクリームモナカとりんごの
シャーベットを半分ずつ

ごちそうさまでした。

1

進吾さん玄関

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2

里芋のする流し

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2

淡路のヒラメ、エンガワ

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2

蛸柔らか煮

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1

スミイカ

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1

塩〆の鯖、ガリとゴマを挟んで

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1

北寄貝の炙り、七味で

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1

クエのしゃぶしゃぶはゆず胡椒

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1

サヨリ

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1

カワハギと肝

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1

カマス

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1

白子の出汁醤油漬け

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1

唐墨

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1

ワカメと海ブドウの酢の物

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1

コハダ

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1

鰤のヅケ

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0

ノドグロの塩焼き

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1

ヅケ

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1

トロ

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1

べったら漬け

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1

鰯のまき寿司

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1

あん肝と奈良漬け

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1

富山県の満寿泉オーク樽熟成貴醸酒

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1

満寿泉の貴醸酒

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1

北海道のウニ

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1

干瓢巻き

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1

塩アイスモナカ

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1

りんごのシャーベット

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2018/06訪問5回目

4.5

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥20,000～￥29,9991人

青山一丁目に現れました。
匠進吾さんにお伺いしました。

今回も日曜日の遅い時間です。
さて冷酒は①宮城県の日高見。

先付けは豆腐のすり流しです。
お造りは星鰈、鰹だ。

冷酒は②佐賀県の前（さき）。
お寿司で烏賊と春子。
おつまみで煮蛸を塩とわさびで。

冷酒は③山形県のあら玉。
おつまみで蒸し鮑、肉厚ですが蒸したてで
柔らかい。
酢で〆た鯵にがりを挟んで。

冷酒は④山形県の初孫の夏酒。
お寿司で昆布〆の鱚と塩〆の鯵です。
おつまみで北寄貝の炙りを七味でいただいた。

冷酒は⑤佐賀県の天山。
アサリ出汁の茶碗蒸し。アサリの濃厚な出汁に
具は空豆とたいら貝、しこしことしたたいら貝
が美味しかった。

お酒が進む酒肴を３種類出していただいた。
①鮑の肝、②ウニの味噌漬け、③海老の味噌。
鮑の肝の醤油漬けはヤバいほど御酒が進む。
ウニの味噌漬けも塩辛くて御酒が進みます。

冷酒は⑥佐賀県の万齢。
海ブドウとワカメの酢の物はお酢が美味しく
口直しにぴったり。

冷酒は⑦滋賀県の七本槍。
お寿司で車海老と酢〆の鰯だった。

冷酒は⑧東京東村山市の屋守（おくのかみ）。
おつまみで穴子の白焼き。
口直しのべったら漬けです。
お寿司で赤身です。

冷酒は⑨三重県の而今純米大吟醸高砂松喰鶴。
而今とはちょっと違い軽くてクセがない感じ。
お寿司で中トロと鱒の介の昆布〆、紫ウニ。
鱒の介はキングサーモンのことらしい。

冷酒は⑩広島県の寳剣。
口直しにオクラの昆布〆が出ると後はお好みで。
煮蛤とコハダを追加しました。

冷酒は⑪新潟県の山和と⑫山形県の山形正宗。
巻き物は干瓢巻きです。
最後に白濁した濃厚なアサリのエキス。
ありがたいことです。肝臓に心強いので冷酒を
さらに追加したようですが記録していなかった。

玉子焼きを２種類いただいて満腹になったが
甘味もいただきました。塩アイスモナカです。
熱いお茶でほっとしました。

今夜も楽しく、美味しく、酔っぱらいました。
ごちそうさまでした。

2

進吾さんの前に来るとワクワクします。

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2

豆腐のすり流し。

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2

星鰈

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3

鰹

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3

烏賊

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3

春子

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3

煮蛸

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3

蒸し鮑

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2

酢〆の鯵にガリを挟んで

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2

昆布〆

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3

塩〆の鯵

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3

北寄貝の炙り、七味で

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2

アサリの出汁の茶碗蒸し

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2

酒肴３種、鮑の肝醤油漬け、ウニの味噌漬け、海老の味噌

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2

海ブドウとワカメの酢の物

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2

車海老

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2

酢〆の鰯

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2

穴子の白焼き

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2

べったら漬け

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2

赤身

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2

而今の高砂松喰鶴

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2

中トロ

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2

鱒の介昆布〆

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2

紫ウニ

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2

オクラの昆布〆

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2

煮蛤

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1

コハダ

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2

干瓢巻き

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3

アサリのエキス

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3

玉子焼き２種

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3

塩アイスモナカ

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2018/02訪問4回目

4.5

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥20,000～￥29,9991人

青山一丁目に現れました。
匠進吾さんにお伺いしました。

先付けは里芋のすり流し、菊菜が入っており
香と食感が良い。

お造りはクエだ。醤油が塗ってあり薬味は
ワサビ。
秋刀魚の酢〆にはガリが入っていました。

ここで寿司が２貫、すみ烏賊と春子です。
煮物が２種、蛸はあっさりと煮てあり塩と
ワサビで。子持ちの槍烏賊は卵がねっとり。

寿司２貫は金目鯛と車海老です。

酒肴が３種、鱈の白子の醤油漬で薬味は
ワサビ。ボタン海老の味噌、塩ウニです。
御酒が進みすぎます。

鰆の棒寿司です。

焼き物は太刀魚の塩焼きだ。少量のワサビで。
海ブドウとワカメは酢の物で供されます。

口直しのべったら漬けに続いて寿司が２貫、
鯡、鰤ヅケです。

煮物は甘鯛です。

寿司は鮪の赤身、中トロ、大トロ、
ウニ軍艦巻きで、あとはお好みでとなりました。

寿司は煮蛤、口直しの蕪のあと、青柳、コハダ、
干瓢巻きでギブアップした。美味しかった。

甘味は抹茶アイスクリームのもなかとしました。

冷酒は
宮城県の日高見
広島県の賀茂金秀
山形県のあら玉
福岡県の田中六五
千葉県の不動
山口県の貴
千葉県の福祝
福島県の天明
？
？
いずれもグラスですから量はありません。

ごちそうさまでした。

2

青山一丁目のホンダの裏手、お店の入り口はビルの外側

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3

匠進吾さん

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3

里芋のすり流し

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3

クエ

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2

秋刀魚の酢漬け、中にガリ

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2

墨烏賊

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2

春子

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2

煮蛸、薬味はワサビと塩

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2

子持ちの槍烏賊

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1

金目鯛

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1

車海老

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1

鱈の白子

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1

ボタン海老の味噌

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2

塩ウニ

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2

鰆の棒寿司

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2

太刀魚の塩焼き

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2

海ブドウ、ワカメの酢の物

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2

べったら漬け

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2

鯡

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2

鰤ヅケ

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2

甘鯛

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2

鮪

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2

中トロ

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2

大トロ

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2

ウニ軍艦巻き

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2

煮蛤

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2

蕪

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2

青柳

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2

コハダ

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2

干瓢巻き

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2

抹茶アイスクリームもなか

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2017/12訪問3回目

4.5

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥20,000～￥29,9991人

青山一丁目に現れました。

匠進吾さんにお伺いしました。
遅い時間ですが満席ですね。
進吾さんも予約は前月の1日からお受けするようです。1月前に予約しました。

まず山芋のグラタンでしょうか、熱々です。
お造りはクエとつぶ貝です。寿司は墨烏賊。

おつまみで煮蛸、酢〆の鯖にガリと葱を挟んで、
寿司はヅケ、カワハギは肝を挟んで

おつまみで鯵を胡麻油醤油、薬味を乗せて、酒の肴にと、白子の醤油漬け、つぶ貝の肝炙りに七味

鰆の棒寿司、箸休めに梅ブドウとワカメのもずく酢
寿司は鰤、コハダ

おつまみは太刀魚塩焼き、酒の肴に数の子の味噌漬け、烏賊の塩辛、烏賊の塩辛は食べると寿司飯を入れていただいた、寿司でヅケ、大トロ

おつまみは甘鯛酒蒸しだったかな、塩ウニ、唐墨の味噌漬け、寿司で鰆、鰊、キュウリ巻き

玉子焼きと蜆のエキス、甘味は塩アイスもなかです。

御酒の進む肴がいっぱいです。
御酒は宮城県の日高見
福島県の奈良萬
山形県のあら玉
広島県の富久長
佐賀県の能古見
佐賀県の七田
三重県の而今
福島県の十四代
？
？
冷酒はグラスでいただいたので量はそれほどありませんが、酩酊して忘れてしまいました。

ごちそうさまでした。

0

匠進吾さん、入り口はビルの外側、最初は迷いました。

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1

山芋のグラタン？

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2

クエ

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1

つぶ貝

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1

墨烏賊

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1

煮蛸

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1

酢〆の鯖、ガリと葱を挟んで

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2

鰹のヅケ

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2

カワハギは肝を挟んで

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1

おつまみで鯵を胡麻油醤油

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1

おつまみで白子の醤油漬け、つぶ貝の肝は炙って七味

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2

鰆の棒寿司

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1

梅ブドウとワカメ、もずく酢

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2

鰤

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1

コハダ

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2

おつまみで太刀魚の塩焼き

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1

おつまみで数の子味噌漬け、烏賊の塩辛

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1

烏賊の塩辛を食べると寿司飯

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2

ヅケ

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1

大トロ

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1

おつまみで甘鯛だったかな

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2

塩ウニ

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2

唐墨の味噌漬け

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2

鰆

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1

追加で鰊

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1

キュウリ巻き

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1

玉子焼き

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1

蜆のエキス

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1

塩アイスもなか

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2017/08訪問2回目

4.5

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

￥20,000～￥29,9991人

青山一丁目に現れました。

久しぶりの上京です。昼は会議ですが夜はお一人様です。いつも楽しい匠進吾さんにお伺いしました。かれこれ13回目でしょうか。

20時半の予約でお伺いしました。東京出張が決まった6月晦日にお電話しましたが、お伺いしますと空いているお席がありましたので、遅い時間なら取りやすそうです。

さて今日も冷酒からいただきました。お疲れさまとお掛け声いただき、宮城県の日高見をハーフでいただきましたが、昨夜飲みすぎたので今日は飲めないよ、というと蜆のエキスが。勇気百倍です。

宮城県の伯楽星、広島県の誠鏡、同じく賀茂金秀、栃木県の辻善兵衛、日高見の夏酒、福島県の飛露喜、山形県の十四代、日高見弥助だったかな、日高見はもう1杯飲んで、最後に八海山の貴醸酒をいただきました。全部で11杯とお聞きしました。

先付けは豆腐のすり流し、毛蟹と新物の銀杏、お造りは鯛、濃厚な蜆のエキス、酢〆の鰯にガリを挟んだ定番ですね。

握りで新烏賊、新子は３枚付け、つまみで新烏賊のゲソ炙り、煮蛸、鰹のヅケ、握りで春子、塩〆の鯵、タイラギの磯辺焼き、鮑出汁の冷たい茶碗蒸しにすりつぶしただだちゃ豆を乗せて。

さごしの棒寿司、新イクラの軍艦巻き、つまみで蒸し鮑、鮪の白子、真子は唐墨を試作中とか。上手くできればいただきに参ります。

握りはヅケ、中トロ、つまみで穴子の白焼き、水茄子の浅漬け、握りで秋刀魚、トロヅケです。

握りで煮蛤、ゴマ鯖、鱚の昆布〆、干瓢巻きをいただきました。満腹になりました。

たくさんいただき、飲ませていただきました。
つまみとお寿司を織り交ぜて出されるので、次は何かとワクワクします。ついつい御酒が進みます。

岩澤さんや岩瀬さんも行くヨ、と話していたら、新しい店がオープンしたよとショップカードをいただきました。恵比寿の匠鮨おわなさんです。お伺いしたいですが、次はいつ来られるでしょうか。

酩酊してお店を後にしました。いつもすみません。

1

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2

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1

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1

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1

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1

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1

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1

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1

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2

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2

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2

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2

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1

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0

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2015/10訪問1回目

-

料理・味-
サービス-
雰囲気-
CP-
酒・ドリンク-

店名	匠進吾
受賞・選出歴	2024年Bronze受賞店 The Tabelog Award 2024 Bronze 受賞店 2023年Bronze受賞店 The Tabelog Award 2023 Bronze 受賞店 2022年Bronze受賞店 The Tabelog Award 2022 Bronze 受賞店 2021年Bronze受賞店 The Tabelog Award 2021 Bronze 受賞店 2020年Bronze受賞店 The Tabelog Award 2020 Bronze 受賞店 2019年Bronze受賞店 The Tabelog Award 2019 Bronze 受賞店 2018年Silver受賞店 The Tabelog Award 2018 Silver 受賞店 2017年Silver受賞店 The Tabelog Award 2017 Silver 受賞店寿司百名店 2022 選出店食べログ寿司 TOKYO 百名店 2022 選出店寿司百名店 2021 選出店食べログ寿司 TOKYO 百名店 2021 選出店
ジャンル	寿司
予約・お問い合わせ	050-3650-0074
予約可否	完全予約制現在、お電話でのご予約をお断りしております。大変ご迷惑おかけいたします。
住所	東京都港区南青山2-2-15 ウィン青山 1F 大きな地図を見る周辺のお店を探す
交通手段	東京メトロ銀座線・半蔵門線、都営地下鉄大江戸線【青山一丁目駅】徒歩２分青山一丁目駅から168m
営業時間	月・木・金・土・日 17:00 - 22:30 火・水定休日 ■ 営業時間 17:00〜19:30（一部） 20:00〜22:30（二部）
予算	￥30,000～￥39,999
予算（口コミ集計）	￥30,000～￥39,999 利用金額分布を見る
支払い方法	カード可（JCB、AMEX、VISA、Diners）電子マネー不可 QRコード決済不可

席数	8席（カウンターのみ）
個室	無
貸切	不可
禁煙・喫煙	全席禁煙
駐車場	無近隣にコインパーキングあり
空間・設備	オシャレな空間、落ち着いた空間、カウンター席あり

利用シーン	知人・友人とこんな時によく使われます。
ロケーション	隠れ家レストラン
ドレスコード	スマートカジュアル
ホームページ	https://takumi-shingo.jp/
オープン日	2013年5月11日
備考	現在、お電話でのご予約をお断りしております。大変ご迷惑おかけいたします。ご予約は予約サイト「食オク」にてご予約を承ります。アメックスが使えます（情報提供元：アメックス）
初投稿者	bottan（7486）

２月の匠進吾さん : 匠進吾

匠進吾

店舗情報（詳細）

店舗基本情報

席・設備

メニュー

特徴・関連情報

周辺のお店ランキング

食べログ限定企画

店舗運営者の方へ

ドリンク	日本酒あり、ワインあり、日本酒にこだわる
料理	魚料理にこだわる

**2024**年4月
月	火	水	木	金	土	日
1	2	3	4	5	6	7
8	9	10	11	12	13	14
15	16	17	18	19	20	21
22	23	24	25	26	27	28
29	30

**2024**年5月
月	火	水	木	金	土	日
		1	2	3	4	5
6	7	8	9	10	11	12
13	14	15	16	17	18	19
20	21	22	23	24	25	26
27	28	29	30	31

**2024**年6月
月	火	水	木	金	土	日
					1	2
3	4	5	6	7	8	9
10	11	12	13	14	15	16
17	18	19	20	21	22	23
24	25	26	27	28	29	30

２月の匠進吾さん : 匠 進吾

匠 進吾

店舗情報（詳細）

店舗基本情報

席・設備

メニュー

特徴・関連情報

周辺のお店ランキング

食べログ限定企画

店舗運営者の方へ

２月の匠進吾さん : 匠進吾

匠進吾