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2013年2月15日の大盛ランチ1,400円
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ランチの小鉢(沢庵・イカ・数の子の和え物)2013年2月
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ランチのお椀。デカイです。2013年2月
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2013年3月12日の大盛ランチ1,400円
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ランチの小鉢(きゅうりときくらげの錦糸和え)2013年3月
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ランチのお椀。デカイのはいつもいっしょ。この日は三つ葉入り2013年3月
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明太子からすみ仕立て700円2013年3月
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-
モッツァレラチーズの味噌漬け650円。阿部のおつまみの定番です。2013年3月
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生たこの刺身2013年3月
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本日のかぶと焼き1,000円。金目鯛です。2013年3月
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-
上寿司の一品料理。つぶ貝の串焼き2013年3月
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上寿司(2,600円)のにぎり2013年3月
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上寿司のお椀。あさりの味噌汁2013年3月
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持ち帰り2,600円×2人前2013年3月
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2013年3月中旬の夜のお通し2013年3月
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-
ランチの小鉢2013年3月
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-
2013年3月22日のランチ「塩沢」1,600円
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2013年3月中旬に利用した際のメニューです。
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-
2013年3月中旬に利用した際のメニューです。
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-
2013年3月下旬に利用した際のメニューです。
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-
2013年3月下旬に利用した際のメニューです。
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-
お任せ刺身盛り(3~4人前程度)2013年3月
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2013年3月下旬の夜のお通し(くらげとあけびの芽)2013年3月
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-
鯨ベーコン(1,000円)厚みがあり食べ応え十分2013年3月
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竹の子のしょうゆ焼き(800円)早春の味覚です。2013年3月
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梅水晶(サメ軟骨の梅肉和え)(520円)日本酒にぴったりです。2013年3月
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-
炙り明太子(520円)軽い炙りで中は生です。2013年3月
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のどぐろ一夜干し(1,000円)2013年3月
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上寿司(2,600円)×3人前。これにつぶ貝串焼きとお椀がつきます。2013年3月
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-
2013年4月5日の大盛ランチ1,400円
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-
2013年5月15日の大盛ランチ1,400円
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-
2013年6月14日の日替わりランチ(1,050円)
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-
ランチの鉄火どんぶり(1,050円)卵の黄身がつきます。
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-
ランチのバラチラシ(1,050円)
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-
ランチの親子どんぶり(1,050円)
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-
2013年6月28日の大盛ランチ1,400円
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-
2013年8月9日のランチ「塩沢」1,600円
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-
2013年8月9日の大盛ランチ1,400円
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-
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-
{"count_target":".js-result-ReviewImage-20809705 .js-count","target":".js-like-button-ReviewImage-20809705","content_type":"ReviewImage","content_id":20809705,"voted_flag":false,"count":7,"user_status":"","blocked":false}
-
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-
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-
2013年8月下旬の夜のお通し(くらげとあけびの芽)
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-
おまかせ刺身盛り2013年8月
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-
梅水晶(サメ軟骨の梅肉和え)(520円)2013年8月
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-
フグ白子焼き(900円)2013年8月
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-
とうもろこしのかき揚げ(800円)2013年8月
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-
岩がきポン酢(800円)2013年8月
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-
きんきの塩焼き(半身)(2,400円)2013年8月
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-
2013年8月下旬の夜の上寿司(2,600円)
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-
上寿司の一品料理。つぶ貝の串焼き2013年8月
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-
上寿司のお椀。あおさの味噌汁2013年8月
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-
2013年9月20日の大盛ランチ1,400円
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-
2013年12月25日の大盛ランチ1,400円
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-
2014年1月6日の大盛ランチ1,400円
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-
2014年2月3日のランチ「塩沢」1,600円
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-
2014年2月7日の日替わりランチ(1,050円)
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-
2014年3月17日の大盛ランチ1,400円
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-
2014年3月28日の大盛ランチ1,400円
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-
八海山サーモンの握り。2014年4月
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-
牡丹エビのお造り。2014年4月
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北海道産 塩水うに(1,500円)2014年4月
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-
生にしんの刺身(800円)2014年4月
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-
炙りサーモンのサラダ(900円)2014年4月
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-
鮭のはらす焼き(900円)2014年4月
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-
ほたるいか(生姜又は酢味噌。写真は酢味噌)(700円)2014年4月
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-
鰆(だったと思う)の炙りの刺身。軽くゆうあん漬けにして炙ってあります。2014年4月
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-
椎茸の海老詰め(800円)2014年4月
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-
じゃこサラダ(自家製ドレッシング)(800円)2014年4月
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-
旬の貝類バター炒め(1,200円)2014年4月
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-
お通し2014年4月
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-
2014年4月
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-
2014年4月
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-
2014年4月
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-
2014年4月
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-
2014年4月
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-
2014年4月
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-
新潟の八海山のサーモンを使用しています!2014年4月
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-
2014年4月28日の大盛ランチ(1,500円)鯖の炙りの漬けが特徴的でした。
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-
八海山サーモンとイクラの親子丼(1,500円)2014年4月
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2014年6月9日の大盛ランチ(1,500円)鰹の握りが入って季節を感じます。
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-
2014年7月4日のランチ「塩沢」1,700円
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-
2014年7月4日の大盛ランチ(1,500円)旬の太刀魚が入ってます。
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-
2014年8月14日の日替りランチ(1,100円)
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-
2014年8月14日の大盛ランチ(1,500円)
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-
2014年9月5日の大盛ランチ(1,500円)
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-
2014年10月9日の大盛ランチ(1,500円)
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-
おまかせ刺身盛り。カワハギが肝ダレで入っています。2014年10月
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-
真イカの沖漬け。2014年10月
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-
あん肝ポン酢。2014年10月
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-
秋刀魚のみぞれ和え。2014年10月
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-
銀ダラ西京焼き(800円)2014年10月
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-
本日のかぶと煮(1,000円)2014年10月
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-
鉄火巻・穴子キュー・ヒモキュー・ネギトロ2014年10月
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-
ぶり・きんめ・大トロ・中トロ・ホッキ貝・みる貝・穴子・かわはぎ。2014年10月
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-
こはだといわし。2014年10月
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-
かぼちゃのムース2014年10月
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-
2014年10月下旬のお通し
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-
2014年10月30日の大盛ランチ(1,500円)
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-
生牡蠣(厚岸産)2014年11月
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-
カニとアボカドのタルタル(1,200円)2014年11月
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-
カツオのたたき2014年11月
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-
野菜の天ぷら盛り合わせ(800円)2014年11月
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-
フグの唐揚げ(1,000円)2014年11月
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-
松茸の土瓶蒸し2014年11月
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-
松茸の土瓶蒸し
2014年11月
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-
自家製豆腐2014年11月
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-
ハラスの裏巻2014年11月
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-
納豆巻2014年11月
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-
2014年11月上旬のお通し
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-
2014年11月21日の大盛ランチ(1,500円)
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-
赤座エビのお刺身2014年11月
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-
セイコガニのお刺身2014年11月
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-
自家製カラスミ2014年11月
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-
焼きハマグリ2014年11月
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-
大海老の天ぷら2014年11月
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-
野菜の天ぷら盛り合わせ2014年11月
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-
赤座エビのお刺身を剥いた後。2014年11月
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-
赤座エビのお刺身の頭を焼いていただきました。2014年11月
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-
かわはぎ2014年11月
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-
ぶり2014年11月
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-
八海山サーモン2014年11月
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-
焼き穴子(塩)2014年11月
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-
玉子つまみ2014年11月
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-
漬けまぐろ2014年11月
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-
八海山サーモン巻き2014年11月
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-
2014年11月下旬のお通し
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-
1階のカウンター。2014年11月
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-
おまかせ貝類盛り合わせ(あわび・赤貝・北寄貝・つぶ貝)2014年12月
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-
ふぐの薄造り2014年12月
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-
生牡蠣(厚岸産)2014年12月
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-
すみいかのお刺身2014年12月
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-
焼きタラバガニ2014年12月
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-
サクラエビと小柱のかき揚げ2014年12月
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-
白子の天ぷら2014年12月
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-
栃尾の油揚げ2014年12月
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-
モッツァレラチーズといぶりがっこ2014年12月
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-
万願寺とうがらしの醤油焼き2014年12月
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-
おまかせ貝類盛り合わせのオマケのアワビの肝2014年12月
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-
自家製からすみを試食させていただきました。2014年12月
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-
ひらめ2014年12月
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-
こはだ2014年12月
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-
ぶりの腹身2014年12月
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-
あわび2014年12月
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-
いくら2014年12月
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-
鯵2014年12月
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-
水ダコ2014年12月
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-
まぐろ2014年12月
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-
さより2014年12月
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-
うに2014年12月
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-
穴子2014年12月
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握りと一緒に箸休めにいただいた漬物。2014年12月
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-
2014年12月中旬のお通し
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-
2015年2月16日の大盛ランチ(1,500円)
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-
2階のテーブル席。2015年2月
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-
初鰹刺身・ほたるいか刺身・赤貝刺身2015年3月
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-
塩水うに刺身2015年3月
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-
鉄火巻き2015年3月
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-
お任せ一人前2015年3月
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-
おみやげ一人前(2,200円)2015年3月
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-
2015年3月下旬のお通し
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この界隈の人気No.1の寿司店の阿部の別館です。天現寺橋交差点のすぐ近くにあります。
広尾別館という名称ですが、港区南麻布に位置し、内装も落ち着いた印象で、上品なお寿司屋さんといった雰囲気があります。
1階のカウンターは、禁煙であるため嫌煙家にはありがたいです。特にお寿司はデリケートな食べ物なので、禁煙であることは、味をより楽しみやすい環境であるといえます。
2階のテーブル席は、本店と比較して広く座席数も多いので助かります。
3階には、プライベート感あふれる個室があり、宴会に最適ですね。
- - - ランチに関する記述 - - -
ランチメニューの握りは、日替わりで1,100円です。小鉢とお椀が付きます。他に大盛りが1,500円、ちょっといいネタの塩沢が1,700円と続きます。
本店との違いは、小鉢は本店はサラダであることが多いのに対し、こちらは先付け的なものです。そして、お椀は別館のものは大きいです。
■大盛りランチ(1,500円)
お昼は味も大事ですが、量も大事なので大盛りをいただくことが一番多いです。
最初に出てくる小鉢は、日によって異なりますが、時にはご主人の実家のある新潟県から、ご主人のご家族が採った山菜などが使われることもあり、クールな土地柄に構えるお店ながら心温まる一品が提供されることもあります。
メインの寿司は、12貫と巻物3個と玉子です。
日によってネタは変わりますが、定番のマグロといくらは必ず入ります。マグロは、本マグロで通常は赤身ですが、通っていると質のいいものが入ったのか、ちょっと脂ののりがいいものが入っている日もあって嬉しいですね。
他によく入るネタは、甘エビ・イカ・まぐろのたたき身の軍艦などでしょうか?まぐろのたたき身の軍艦は、口の中でとろける感じと赤身の旨みがしっかり味わえる、マグロ好きにはたまらない1貫です。
他に季節もので、鯛や鰹なども入りますが、私は軍艦で赤貝のひもが握られているのが一番好きです。
シャリは、ご主人の実家直送の新潟県魚沼産のコシヒカリを使用しています。シャリが美味しいのも阿部の魅力です。
お椀は、あら汁であったり、甘エビの頭で出汁をとった味噌汁であったりします。大きなお椀でたっぷりいただくと満足度も高いです。
- - - ディナーに関する記述 - - -
一品料理が豊富で美味しくお酒がいただけます。寿司屋だけに握りや刺身が美味しいのはもちろんですが、焼き物も秀逸です。金曜の夜となるとお店は常に満席になる人気店ですので、日によっては予約して行くほうがいいでしょう。
いただいたもののうち、特徴的なものは、
■本日のかぶと焼き(1,000円)(2013年3月)
びっくりなサイズの金目鯛のかぶとが出てきました。このサイズを用意するのは大変かと思います。焼き加減も絶妙で口に含めば、金目らしい白身なれど濃厚な味わいがひろがります。
■竹の子のしょうゆ焼き(800円)(2013年3月)
早春の味覚です。3月中旬にうかがったときには無かったのですが、3月下旬には用意されていました。さすがは寿司店ですね。旬のはしりのものをいち早く仕入れる姿勢が素晴らしいです。
■岩がきポン酢(800円)(2013年8月)
でかいです。貝殻の厚みと横幅が違います。さすが寿司屋の目利きです。中身もプリプリで岩がきとは思えない濃厚さも持ち合わせています。日本酒にぴったりです。
■とうもろこしのかき揚げ(800円)(2013年8月)
夏らしい料理です。阿部で揚げ物をいただいたことが無かったので、力量を試す意味でもいただきました。店内が混雑していたこともあり、油のキレは並といった評価ですが、とうもろこしの品質が良かったようで、甘みがあり大変美味しいものでした。目利きの勝利です。
●而今 特別純米 三重県(1,000円)(2013年8月)
香りも豊かで、甘みとフレッシュ感とバランスが良いお酒です。私は日本酒はあまり飲まず、ワインを飲むことが多いのですが、寿司や刺身には明らかに日本酒が合います。
地域柄、阿部はワインのバラエティーが豊富ですが、こうやっていい日本酒も置いてあるので飲んでいただきたいです。
■生にしんの刺身(800円)(2014年4月)
足のはやいニシンを刺身で提供してくれます。ご主人は漁港や漁協とも契約をして、産地直送の魚を提供してくれます。それゆえできる刺身でしょう。小骨もきれいに処理されていて青魚ですが少し上品な脂のニシンを堪能できました。
■牡丹エビのお造り(2014年4月)
牡丹海老は、定番の名物メニューです。いつ注文しても大きくて美味しい海老が用意してあります。握りでもできますが、お造りのほうが美味しい海老味噌までいただけるのでお勧めです。
■八海山サーモンの握り(2014年4月)
八海山からの一番水で育てた大型のニジマスで、程よい脂と締まった身が美味しく、横浜の人気イタリア料理店カンブーザなどでも提供される良質な食材です。
ランチでは、八海山サーモンとイクラの親子丼(1,500円)でも提供されていますし、夜は、握りでもお造りでも堪能できます。
この日は、洒落で握りで10貫並べてもらいました。壮観です。
- - - 総評 - - -
広尾で寿司店なら、阿部で間違いなしではないでしょうか?魚介類もお酒も品揃えの豊富さと、程よい価格が魅力です。