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大トロ
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車海老
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生いくら&雲丹の軍艦
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穴子
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しじみ汁&ガリ
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小肌
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真鯛昆布締め
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縞鯵
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シロイカ(塩・酢橘)
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赤身漬け
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締め鯖
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トロタク巻き
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九絵
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帆立
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甘海老
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お椀(ナメコと豆腐の味噌汁)
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干瓢巻き
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デザート
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外観(お寺の参道経由でお店に到着)
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表札
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赤坂の浄土寺の境内(?)にある江戸前鮨の名店。『すし いわお』さんにランチでお伺いしました。ちょっと隠れ家的な雰囲気が非日常感を漂わせるのが良き。
お店の内装も落ち着いた造りで、高級感がありますね。接待などでも利用できそう。大変気に入りました。テンションも上がる。
さて、今回ランチで頂いた内容は、以下のとおりです。15貫と巻物のランチコース。
しじみ汁 ◯
大トロ ◎
小肌
真鯛昆布〆
縞鯵 ◯
シロイカ
車海老
赤身漬け ◯
〆鯖
トロタク巻き
九絵 ◯
帆立 ◯
甘海老
お椀(なめこと豆腐の味噌汁)
生いくら軍艦 ◎
雲丹軍艦 ◯
穴子
干瓢巻き
デザート
結構、豪華なライナップでしょ。この内容で10,000円以下ならお値打ちですよ。
まず、鮨の生命線のシャリですが、炊き上がりは結構硬めで、赤酢の酸と旨味がしっかり利いた「強い」シャリですね。ただ、シャリはネタに合わせて2種類を使い分けてらっしゃるよう。そして、品種は、和食に合うササニシキ。これは、自分にとってすごく好みで大変美味しかったです。ただ、人によっては、後半に食べ疲れるカモしれないなぁという印象も持ちました。
ネタは、多少の玉石混交感はあれど、価格帯からすれば、十分以上のクオリティだと思いました。とても旨かったです。
ただ、個人的に気になった点は、シロイカの塩・酢橘の味付け、小肌と鯖の締め加減、海苔のクオリティの3点。ただ、このあたりは好みで意見が割れそうカモ。
あと、角切りのガリについては、味付けを含め、自分好み。口直しも◎。
とはいえ、繰り返しになりますが、このお店の雰囲気の中で、岡部親方が握って下さる鮨15貫と巻物を10,000円以下で堪能できるなら、今後も通いたいなぁと思ってしまいます。ほんと。
大変美味しかったです。
大満足な昼餉となりました。今度は、ディナーに伺いたい。
ごちそうさまデシタ。