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2019年12月。訪問
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カウンター席へ
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この日使用するマグロが登場
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篠峯(奈良 千代酒造)
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聖護院かぶらのすり流し くわいのスライス
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シャリの準備中
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よこやま 純米吟醸(長崎壱岐 重家酒造)
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三厩まぐろの赤身 中トロ 御殿場の山葵
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秋田の天然鰻
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良い香り~
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秋田天然うなぎ すだち醤油
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天草のコハダ
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而今 特別純米(奈良 木屋酒造)火入れと愛山火入れの飲み比べ
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閖上の赤貝
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余市のあん肝
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塩釜のマカジキ
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ハートの筋子
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いくら
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淡路のサワラ
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白川の甘鯛
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くもことユリ根の茶碗蒸し
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Meursault 1er Cru Les Poruzots
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松葉蟹
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茹であがりました~
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パカッ
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松葉蟹蟹味噌リゾットがけ
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Chassagne-Montrachet rouge
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中トロ
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赤身
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新波 純米吟醸(栃木 飯沼銘醸)
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アルバ産の白トリュフ
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白子 アルバの白トリュフ
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炙りトロ
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白身魚のあら汁
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赤身 中トロ 炙りトロの巻物
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芝海老とかんぴょうの巻物
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玉子
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デザートは別室(海の部屋)へ
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大将が目の前で葛切りを作ってくれます。
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吉野の葛きり 西表島の黒蜜
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珈琲
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アイスクリーム
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2019年12月。
東京・蒲田にある『初音鮨』さんに行ってきました~
13時からの予約で15分くらい前にお店に到着。
寿司屋さんっぽくない、どちらかといえば洋風?の佇まい。
(クリスマスツリーがあったのでそう感じたのかな?w)
店内に入りカウンター席へ。
大将・奥様・スタッフさん達が挨拶に来て下さり、初音鮨
劇場開演です。
ちなみに今回頂いた内容は以下になります。
○厳選ペアリング 8000円
・篠峯(奈良 千代酒造)
・よこやま 純米吟醸(長崎壱岐 重家酒造)
・而今 特別純米(奈良 木屋酒造)
火入れと愛山火入れの飲み比べ
・白ワイン:Meursault 1er Cru Les Poruzots
・赤ワイン:Chassagne-Montrachet rouge
・新波 純米吟醸(栃木 飯沼銘醸)
☆おまかせコース 50000円
・聖護院かぶらのすり流し くわいのスライス
・三厩まぐろの赤身 中トロ 御殿場の山葵
・秋田天然うなぎ すだち醤油
・天草のコハダ
・閖上の赤貝
・余市のあん肝
・塩釜のマカジキ
・いくら
・淡路のサワラ
・白川の甘鯛
・くもことユリ根の茶碗蒸し
・松葉蟹蟹味噌リゾットがけ
・中トロ
・赤身
・白子 アルバの白トリュフ
・炙りトロ
・白身魚のあら汁
・赤身 中トロ 炙りトロの巻物
・芝海老とかんぴょうの巻物
・玉子
・デザート(別室に移動)
・吉野の葛きり 西表島の黒蜜
・コーヒー
・アイスクリーム
提供するネタや、厨房内での調理の様子などをタブレット
を用いて細やかに説明して下さり、ありがちな素人に食わ
せてやってんだぞ的な上から目線の接客は一切ないです。
お客も皆さん笑顔で、初対面同士でも自然と会話が生まれ
非常に良い雰囲気の中で極上の鮨を頂けたのは嬉しい限り。
日本では珍しい、プレゼンテーションが見事なお店でした。
マグロはもちろんの事、秋田の天然鰻も抜群の香ばしさで
美味しかったし、ネタの中で一番大好きな赤貝も堪能でき
たし、白トリュフと白子の贅沢なマリアージュも良かった
し、立派な松葉蟹も言う事なし♪
別室に移動し、目の前で作って頂いたデザートの葛切りも
非常に美味しかったです。
どの鮨も最高に美味しかったのですが、それ以上におもて
なしがとにかく素晴らしかった~。
次回は季節を変えて、春~夏あたりの初音鮨さんに伺って
みたいと思います。
ごちそうさまでした~