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ビル1階
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外観
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外観
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カウンター
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内観
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ドリンクメニュー
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ドリンクメニュー
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サントリー プレミアムモルツ マスターズドリーム(生ビール)
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蛤の茶碗蒸し
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蛤の茶碗蒸し
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子持ち昆布
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愛媛 石鎚 純米吟醸 緑ラベル(半合)
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北海道の北寄貝
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鮟肝
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付け台とガリ、べったら漬
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石川 吉田蔵u 百万石乃白(半合)
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香箱蟹
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お出汁
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香箱蟹
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川口大将
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愛媛八幡浜の白甘鯛
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お椀
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甘鯛のお椀
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山梨 七賢 一番しぼり 純米吟醸 生(半合)
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皮剥
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鰆
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小肌
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青森三厩の鮪 赤身ヅケ
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川口大将の握り
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中トロ
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群馬 尾瀬の雪どけ 魚旨い純米(半合)
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大トロ
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墨烏賊
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車海老
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佐賀 光栄菊 月影 Kamenoo 無濾過生原酒(半合)
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鯖寿司
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鯖寿司
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鯖寿司
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北海道の馬糞雲丹
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穴子
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汁物
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味噌汁
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トロタク巻
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稲荷寿司
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アガリ
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玉子焼
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追加 干瓢巻(半本)
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唐墨作り
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かの有名な鮨 さいとうの店主、齋藤孝司氏が、まだまだ“つぼみ”である若手のためにとプロデュース、2018年6月にオープンした鮨 つぼみに行って来ました。中目黒駅から徒歩10分ほどのところにあります。
魚は全て鮨 さいとうの仕入れ先と同じだそうですが、実際仕入れるのは若手の目利き次第。シャリや握りは齋藤氏の教えを受け継ぐ一方、つまみは若手の創意工夫の余地を残し、腕の見せ所といったコンセプトのようです。
なお、店名をよく見ると「魚」と「旨」の間に「酉」の字が。これは、酒に合う旨い鮨を、という想いが込められてるのだそう。
現在の握り手は川口蛍椰(けいや)氏(8月から)。痩身で髪を五厘に刈って爽やか。見るからにお若そうなので20代かと思ったら、当年取って30だそう。鮨 さいとうでずっと修業されてて、香港はセントラルのフォーシーズンズホテルに入ってる鮨 さいとうからこちらに移られたそうです。
この日は海外から来られたお客さんもいらしたのですが、片言ながら英語で対応されてました。接客担当の方も英語が達者だったし、さすが国際的に有名な鮨 さいとうの系列だ。
ということで、まずはつまみからスタートです。
・蛤の茶碗蒸し 上に餡
温度は落として、お味も薄めに蛤の味わいを活かした出来です。
・子持ち昆布
此方も味付は薄め。
・北海道の北寄貝 七味を掛けて
いい焼き加減。香ばしく、プリッと食感も残って美味しい。
・鮟肝 出汁を掛けて
甘めのお出汁と山葵が鮟肝に合って旨い!
・香箱蟹
先ずはそのまま、次に酢橘を絞って、またはお出汁で戴きます。
ちっちゃいけど香りよく、内子が濃厚で旨い!
愛媛八幡浜の白甘鯛のお披露目があって…
・甘鯛のお椀
出汁はあご出汁。先ずお出汁が美味しい。そして白甘鯛も香ばしく焼けて美味しい。素晴ら!
ここから握りに入ります。
・皮剥 間に山葵と裏漉しした肝と小葱。肝が濃厚で旨い!
・鰆 柔らかくて旨味もたっぷりで美味しい!
・小肌 最近寒くなってるので3日間締めたそう。よく染みてて旨いなあ。
ここで青森三厩(みんまや)の鮪三連荘。小肌の後とは珍しい。
・赤身ヅケ
・中トロ いい脂が〜
・大トロ 溶けた!?
・墨烏賊 山葵に煮切りで戴きます。
・車海老 味噌も残して美味しい。
・鯖寿司 白胡麻を振って海苔を手巻で う〜ん、旨い!
・北海道の馬糞雲丹
・穴子 間に山葵と柚子をちょん。ツメで。
・味噌汁
・トロタク巻
・稲荷寿司 握りのような稲荷寿司。濃く煮染められて旨い!
・玉子焼 芝海老入りですが、芋羊羹というか、滑らかな食感でデザートのようだ。
追加はこっちから聞いて用意してもらったw 出てないのはイクラに魳(炙りで)…ってことでしたが、
・追加 干瓢巻(半本)サビ入り トロタク巻は二番さん?が巻いたが、こちらは大将が巻いてくれた。
中庭に仕込み始めたという正月用の唐墨が干されてたw
自分も含めてお初の方が多かったようで、大将も最初は無口な方なのかな?って印象でしたが、話しかけると笑顔でいろいろ返していただいて好印象。
使った金額が3万円台になってますが、千円もオーバーしてないし、リーズナブル。また季節を変えて訪れたいですね。