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ウニとキャビアの手巻き
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イワシドッグ
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サバの棒寿司
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アワビとザーサイの先付け-アオリイカ•キャビア•海ブドウ-
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サワラの春巻き-クレソン添え-
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マダイの酒蒸しと丸ナス-ズワイガニの餡かけ-
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マダイの酒蒸しと丸ナス-ズワイガニの餡かけ-
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アマダイの鱗揚げとタケノコ-海苔のソース-
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豆乳ブラマンジェとイチジク
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マコガレイの昆布〆-カラスミ-
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アジ
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クロムツ
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マグロの赤身
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マグロの中トロ
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アカガイ
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コハダ
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キンメダイ
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クルマエビ
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煮アナゴ
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鳥取天美卵のイクラ出汁巻き
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ハマグリのお吸い物
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ハマグリのお吸い物
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KOJI CLEAR
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カラキティー
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Alain Milliat-アラン・ミリア-
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ラシャス ジュドポムペティアンルージュ
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京都宇治玉露
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梅シロップと赤酢
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「鮨 かぐら」は、飯田橋駅B3出口より徒歩5,6分の場所に2022年9月にオープンした寿司屋です。お店では、店主がこだわり抜いたオーガニックの食材を使った一品料理とにぎりが提供されます。
この日は、平日の20時00分に予約して1人で訪れました。
店内は、竹で造られた趣きのある雰囲気。大将の名前と出身地の佐賀県が由来でそうした造りになっているそうです。
メニューには、人気No.1の鮨かぐらコースとその鮨かぐらコースにペアリングがセットになったコースが用意されています。
そのなかから、「鮨かぐらコース+かぐらノンアルコールペアリング5種(税込25,000円)」を注文。
当日のコースのラインナップは、
【一品料理とにぎり】
◾️イワシドッグ
◾️アワビとザーサイの先付け-アオリイカ•キャビア•海ブドウ-
◾️サワラの春巻き-クレソン添え-
◾️マダイの酒蒸しと丸ナス-ズワイガニの餡かけ-
◾️マコガレイの昆布〆-カラスミ-
◾️アジ
◾️クロムツ
◾️マグロの赤身
◾️マグロの中トロ
◾️サバの棒寿司
◾️アマダイの鱗揚げとタケノコ-海苔のソース-
◾️アカガイ
◾️コハダ
◾️キンメダイ
◾️クルマエビ
◾️煮アナゴ
◾️ハマグリのお吸い物
◾️ウニとキャビアの手巻き
◾️鳥取天美卵のイクラ出汁巻き
◾️豆乳ブラマンジェとイチジク
【ノンアルコールペアリング】
◾️KOJI CLEAR
◾️カラキティー
◾️Alain Milliat-アラン・ミリア-
◾️ラシャス ジュドポムペティアンルージュ
◾️京都宇治玉露
◾️梅シロップと赤酢
最初から最後まで、極限まで健康に配慮した一品料理とにぎりを堪能できる内容でした。
料理のスタートは、大将から手渡しされる「イワシドッグ」。柔らかいイワシの身と歯切れの良い海苔との相性が抜群でした。
にぎりのマグロは、熟成させた赤身と中トロ。どちらも、まろやかな酸味のシャリとも調和して美味しかったです。
名物の「ウニとキャビアの手巻き」は、ミョウバンを使っていない、無添加のバフンウニの甘味が口一杯に広がります。また、キャビアの塩味も良いアクセントになっていました。
「出汁巻き卵」は、箸で持つと"とろっと"した柔らかい食感と"ジューシー"な出汁が特徴的な一品。イクラも贅沢に使われており、他のお店では食べられない「玉」でした。
ペアリングのドリンクも、独創性に溢れるものが多く、普段よりも楽しむことができました。
大将との会話も弾み、大満足なひと時を過ごすことができました。