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鮨うがつ
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南部美人 雄三スペシャル
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鰤 茄子のなめろう
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鰹の皮に焼きを入れます
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鰹
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鱈白子 バターナッツ南瓜
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春子
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白烏賊
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稲村屋
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鱚
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細魚
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疣鯛
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煮蛤
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鯧蕪蒸し
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鮪中とろ
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鮪大とろ
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鮪赤身づけ
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鮪すじ
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小鰭
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北寄貝
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車蝦
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柳虫鰈
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鮟肝の手巻
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穴子
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あおさの味噌汁
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秋刀魚といくらの手巻
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玉子
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ごりの佃煮
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干瓢巻
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焙じ茶ゼリー 豆乳プリン 白玉
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セッティング
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カウンター
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こういう拘りが良いですね
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三軒茶屋駅と学芸大学駅の間、日本大学の近くの
閑静なエリアにある建物の2階に構える
鮨うがつ。
親方の佐々木さんは鮨とかみ、はっこくで研鑽を積まれ、
今年9月にご自身のお店を立ち上げられました。
(はっこくでは立ち上がりから居られたが既に独立を見据えて
裏方、仕入れを専門とされていたそうな)。
6席のカウンターと個室を構える店内。
凛とした空気。
しっかり厚みがあるカウンターの板は
奈良・吉野の檜(樹齢300年だったかな)。
龍次郎のカウンターの板も良かったですがこちらも負けず劣らず。
親方と女将さん、お弟子さん2人の4人でお店を守っています。
夜のコースもお昼にいただけるという事で夜のコース(¥18,000)を。
まずは
南部美人 雄三スペシャル
(純米 美山錦100% 精米歩合60% 南部美人+B 岩手)
から。
鰤 茄子のなめろう
鰹
鱈白子 バターナッツ南瓜
春子
白烏賊
(稲村屋
(純米吟醸 精米歩合50% 鳴海醸造店 青森))
鱚
細魚
疣鯛
煮蛤
鯧蕪蒸し
鮪中とろ
鮪大とろ
鮪赤身漬け
鮪すじ
小鰭
北寄貝
車蝦
柳虫鰈
鮟肝
穴子
秋刀魚といくら
あおさ味噌汁
玉子
(追加)
ごり佃煮
小鰭
鮪赤身漬け
干瓢巻
焙じ茶ゼリー 豆乳プリン 白玉
シャリは赤酢タイプ。
とかみの系統、與兵衛の赤酢ベースに
米酢を合わせたものだそう。
ネタをしっかり楽しめるタイプですが
ネタとシャリのバランスは◎。
このシャリと小鰭、鮪赤身との組合せが私的に好み。
驚いたのはツマミ。
最初ツマミでにぎりに入って途中、
ツマミをちょこっと挟んできます
(すし匠系ほど頻繁ではない)。
そのツマミが割烹で出てくるようなレベル。
手間をかけていていろいと工夫。
蕪蒸しやゴリの佃煮はお、と思いました。
エンターテイメントみたいなはものはなく、
じっくりと寿司をいただくタイプですが
親方は聞くと丁寧に答えてくれますし、
食事後にはいろいろ気さくに話をしていただけました。
屋号を聞くと漢書の「雨垂れ石を穿つ(うがつ)」から。
親方の寿司に対する姿勢を屋号へ折り込みたかったそう。
良いですね。
器、お盆といったものにも拘りがあってよいですね。
親方がそういったものが好きらしいのですが
困ったことに女将さんもお好きなのだそう
(だいたいご主人がこっそり器を買って女将さんに見つかって
説教されるのですが夫婦ともに器好きだと歯止めがきかなくなりそう)。
最後は皆さんで外まで出ていただき送り出し。
学芸大学駅へ行きたいというとお弟子さんが
角まで送ってくれましたよ。
そのお弟子さんと親方は静岡の出身。
静岡は縁があるのでいろいろお弟子さんから
お店のネタをいただきました。
またその報告も兼ねて寄らせていただきますね。