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枝豆の茶碗蒸し
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春子鯛
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アラ、クロムツ
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ワカメ、アイスプラント
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小鰭
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シマダイ
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蛸の桜煮
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鯵
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メヒカリの西京焼き
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鰹
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白海老の昆布締め、キャビア
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平貝の磯辺焼
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鱚の昆布締め
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鰯
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太刀魚
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ナガスクジラの尾の身
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漬け
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中とろ
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大とろと中とろの間
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大とろ
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障泥烏賊
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のどぐろ
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雲丹と海ブドウの巻物
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車海老
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煮蛤
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ヨーグルトアイス
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マンゴーアイス
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村瀬親方は、四ツ谷「すし匠」出身
鮨種の熟成技術が高いと評判の鮨屋だ
鮨種の旨味にフォーカスし、舎利も赤と白を使いこなす
修行先の「すし匠」と同様に少量多皿
時間にして、二時間弱程度で28皿を駆け抜ける
どちらかというとスピード感のあるタイプの鮨屋だ
ボリュームは、相当しっかり目
足りなければ追加の握りも受け付ける
六本木という土地柄ゆえか、店内がかなり賑やか
外国人客も多く、英語が店内に飛び交う