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28年10月 トロ
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28年10月 鯵
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28年10月 赤貝
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28年10月 雲丹
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28年10月 小肌
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28年10月 トロ
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28年10月 墨烏賊
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28年10月 帆立
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28年10月 イクラ
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28年10月 穴子
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28年10月 赤身
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28年10月 トロ鉄火巻き
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28年10月 松茸土瓶蒸し
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28年10月 鰹づけ
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28年10月 白烏賊つけ焼き
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27年9月 鯵
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27年9月 帆立
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27年9月 鯖
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27年9月 松茸土瓶蒸し
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27年9月 秋刀魚と鰹
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27年9月 大きな甘海老
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27年8月 大トロ
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27年8月 新子
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27年8月 新秋刀魚 山葵
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27年8月 中トロ
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27年8月 赤身
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27年8月 新烏賊
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27年8月 赤貝
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27年8月 雲丹軍艦
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27年8月 エゾイシカゲガイ
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27年8月 煮穴子
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27年8月 トロ鉄火
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27年8月 ヒモキュウ
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27年8月 鰈
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27年8月 ツブ貝
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27年8月 穴子・早松茸焼き 酢橘
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27年8月 北海道新秋刀魚
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27年7月 シンコ
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27年7月 礼文蝦夷バフン雲丹
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27年7月 鯵
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27年7月 大間ムラサキ雲丹
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27年7月 ツブ貝
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27年7月 鰯
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27年3月 中トロ
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27年3月 大トロ
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27年3月 墨烏賊
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27年3月 赤貝
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27年3月 雲丹軍艦
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27年3月 小肌
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27年3月 トリ貝
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27年3月 煮蛤
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27年3月 鯵
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27年3月 赤身 辛味大根
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27年3月 煮穴子
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27年3月 大トロ
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27年3月 ホタルイカ酢味噌
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27年3月 毛蟹
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27年3月 ツブ貝
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27年3月 鰹づけ
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27年3月 車海老
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27年3月 ミル貝
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27年3月 煮鮑
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26年10月 中トロ
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26年10月 大トロ
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26年10月 小肌
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26年10月 煮蛤
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26年10月 土瓶蒸し
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26年10月 北海縞海老
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26年10月 お通し きぬかつぎ ジャコ胡麻塩で
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26年10月 ミル貝
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26年10月 戻り鰹 卸玉葱で
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26年10月 蛸
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26年10月 塩辛、備前岡山このわた
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26年10月 赤貝ひも
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26年10月 墨烏賊
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26年10月 赤貝
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26年10月 雲丹軍艦
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26年10月 イクラ
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26年10月 鰈エンガワ
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26年10月 穴子
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-
26年10月 トロ剥き身巻き
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26年10月 鯵 追加
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26年10月 中トロ 追加
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26年10月 赤身 追加
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26年7月 大トロ
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26年7月 トリ貝
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26年7月 新子
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26年7月 鯵
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26年7月 鰯
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26年7月 穴子白焼き、早松茸・カボス
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26年7月 ツブ貝
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26年7月 中トロ
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26年7月 アオリイカ
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26年7月 雲丹
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26年7月 北海縞海老
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26年7月 石垣貝
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26年7月 鱚
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26年7月 穴子
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26年7月 赤身・辛味大根（追加）
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26年7月 愛知蝦蛄（追加）
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26年7月 中トロ（追加）
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26年6月 鯵
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26年6月 沖縄鮪 中トロ
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26年6月 愛知 トリ貝
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26年6月 小肌
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26年6月 アオリイカ 塩
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26年6月 愛知 蝦蛄
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26年6月 お通し 桜海老と胡瓜
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26年6月 赤貝ひも
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26年6月 毛蟹、じゅんさい、ホワイトアスパラの酢の物
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26年6月 ツブ貝串焼き
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26年6月 穴子白焼き カボス南蛮辛子で
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26年6月 鰯
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26年6月 雲丹、アオリイカ
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26年6月 鱚 昆布〆
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26年5月 大トロ①
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26年5月 大トロ②
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26年5月 鯵
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26年5月 穴子 カボス塩で
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26年5月 小柴蝦蛄
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26年5月 石鰈
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26年5月 鮪赤身 辛味大根づけ
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26年5月 鰈エンガワ串焼き
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26年5月 鮑
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26年5月 中トロ
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26年5月 名残の墨烏賊 塩
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26年5月 雲丹
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26年5月 赤貝
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26年5月 猫の置物
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26年2月 招き猫 京都、吉田一也氏の焼物
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26年5月 和紙の鯉のぼりと金太郎
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26年4月 〆鯖
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26年4月 ツブ貝
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26年4月 生トリ貝
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26年4月 毛ガニ
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26年4月 青柳 炙り
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26年4月 握り 中トロ
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26年4月 墨烏賊
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26年4月 雲丹
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26年4月 小肌
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26年4月 細魚昆布〆
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26年4月 穴子タレ
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26年4月 鯵
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26年4月 蛸頭
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26年3月 ホタルイカ、筍、菜の花
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26年3月 〆鯖
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26年3月 車海老
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26年3月 生トリ貝
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26年3月 北寄貝 塩焼き
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26年3月 豆腐味噌漬け
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26年3月 中トロ
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26年3月 墨烏賊 塩
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26年3月 雲丹 軍艦
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26年3月 春子 昆布〆
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26年3月 ミル貝
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26年3月 穴子
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26年3月 大トロ
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26年2月 大トロ
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26年2月 中トロ
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26年2月 煮鮑
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26年2月 ミル貝
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26年2月 ツブ貝
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26年2月 ホタルイカ、菜の花の酢味噌
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26年2月 〆鯖
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26年2月 車海老
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26年2月 毛ガニ
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26年2月 鮪赤身
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26年2月 細魚焼き
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26年2月 墨烏賊 塩
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26年2月 雲丹
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26年2月 小肌
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26年2月 煮蛤
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26年2月 煮穴子
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26年2月 鯵
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26年2月 生トリ貝
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追加 大トロ
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追加 煮蛤
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白子ポン酢
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ツブ貝
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お通し 菜の花とジャコのお浸し
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鮃
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〆鯖
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青柳
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細魚焼き 酢橘
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毛ガニ
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平貝磯部焼き
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特上握り 中トロ
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特上握り 赤身
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特上握り ヒラマサ
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特上握り 墨烏賊
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特上握り 赤貝
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特上握り 雲丹 軍艦
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特上握り 車海老
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特上握り 数の子
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特上握り 煮穴子
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追加 小肌
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入口の暖簾
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看板
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看板
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グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
全国で活躍するレビュアー
飲食店専門の求人サイト
＜28年10月 再訪 ＞
【内容】
・きぬかつぎ 大将特製塩で
・鰈
・毛蟹
・〆鯖
・ツブ貝
・白烏賊つけ焼き
・鰹づけ
・松茸土瓶蒸し
・塩辛
・中トロ
・大トロ
・墨烏賊
・赤貝
・雲丹
・小肌
・帆立
・イクラ
・鯵
・穴子
・赤身
・トロ鉄火巻き
・シジミ味噌汁
・エビス中瓶
・ヌル燗
・佐藤 麦
【詳細】
久しぶりのアップ。
休日の昼に訪問でやんす。
お通しは「きぬかつぎ」、大将苦心の特製塩がまた美味☆
つまみにもなりんす。
そしてつまみは歯応えある「鰈」からスタート。
「毛蟹」、いい酢の塩梅。
「〆鯖」、〆具合がいい。
大振りの「ツブ貝」、超コリコリ。
「白烏賊つけ焼き」、柔らかな歯ごたえに控えめなつけ具合が烏賊の甘みを広げまする。
「鰹づけ」、玉葱との相性が良く相変わらず美味。
そして季節物「松茸土瓶蒸し」、気仙沼産松茸に海老、白身、白子、銀杏と具沢山な豪華版！
上品な松茸の風味と旨味が染み出た汁が美味い。
「塩辛」、酒が進む。
そして握り。
以前に比べてシャリが小振りになったのが嬉しい。
九州の鮪、抵抗無く口の中で蕩けるトロ2種から始まりでやんすよ～
「墨烏賊」、心地いい歯の通りがいい。
「赤貝」、いい歯ごたえと旨み。
「雲丹」、濃厚な甘みが広がりまする。
「小肌」、柔らかな食感でいい〆具合。
「帆立」、大きな帆立で食べ応えありんす。
「イクラ」、小皿で嬉しい。
プチプチ感が何とも美味。
「鯵」、身厚で旨みが詰まってまするねぇ～
「穴子」、蕩けまする。
「赤身」、味が確りとしてまする。
「トロ鉄火巻き」、〆にはピッタシ。
「シジミ味噌汁」、大きなシジミは旨みが良く出てまする。
エビスで乾杯のあとはヌル燗に・・・
そして今回は初めて「焼酎佐藤」の麦をボトルで。
まろやかな味わいでロックで通してしまいやしたぁ～
大満足のひと時・・・
〆て28080円也ぃ～
ちと喰い過ぎたかな？？？
勤務先の異動で中々国分寺に来る機会が減りそうでやんすが、また来たいと思いまする。
こちら方面では頭一つ抜きん出てる鮨屋でやんすよ☆
特に鮪が喰ひたひ時にはぜしに。
（写真が既にいっぱいなんで過去の写真を一部整理し直近は握り中心に）
・・・
＜27年3月 再訪 ＞
【内容】
・ホタルイカ酢味噌
・毛蟹
・鮃
・ツブ貝
・鰹づけ
・車海老
・ミル貝
・車海老鬼殻焼き
・煮鮑
・山葵醤油漬け
・中トロ
・大トロ
・墨烏賊
・赤貝
・小肌
・トリ貝
・鯵
・煮蛤
・赤身 辛味大根卸
・煮穴子
・大トロ（追加）
・トロ鉄火（追加）
・シジミ味噌汁
・ビール中瓶
・焼酎 お湯割り（キープ）
・ヌル燗
【概略】
地元で大好きな鮨屋。
前回26年7月のレビュー以降、ちょいとさぼり気味（汗）
その間、何度と無く来てやしたが・・・
で、新年明けてからは都合がつかず漸くの訪問になりんしたぁ！
笑顔の治ちゃんに迎えられ今宵の宴がスタート☆
カウンター、個室共に満席！！！
まずは瓶ビールで乾杯しつまみへ・・・
お通しは「ホタルイカ酢味噌」、丁寧な仕事。
「毛蟹」、味噌も混じって美味。
「鮃」、エンガワもあり嬉しい！
「ツブ貝」、コリッコリ食感！
「鰹づけ」、相変わらずの美味さ。
「車海老」、まだ動いておりぷりっぷり。
「ミル貝」、身厚で嬉しい。
「車海老鬼殻焼き」、サクッと香ばしい。
「煮鮑」、柔らか～い！
「山葵醤油漬け」、箸休めにピッタシ。
さてここから握りへ。
「中トロ」、おぉ適度な脂がいいっす。
「大トロ」、脂がのって甘いっすねぇ～
「墨烏賊」、歯ごたえが何とも。
「赤貝」、身厚でいい味わい。
「小肌」、まるでシンコのような小ささに仕事の丁寧さが光る。
「トリ貝」、食感が好き。
「鯵」、身厚で超美味い！
「煮蛤」、柔らかくいい味。
「赤身」、辛味大根卸がピッタシで赤身の旨味が広がりまする。
「煮穴子」、蕩けます。
追加で「大トロ」、噛み締めます・・・
追加で「トロ鉄火」、海苔のパリッと感とトロのまったり感の妙！
シジミ汁でホッと。
あぁ、美味しかったぁ～
治ちゃんの意外とお茶目な面も知って楽しいひとときでやんしたぁ！
大好きなお店が賑わうって何だか嬉しいっすね。
また笑顔の治ちゃんを見に来ますね～
あ、美味しい鮨を愉しみにね！
10月分は下記に内容のみ記載。
12月分はフェイスブックに登録済。
その他、相方はお友達と昼治、あちきは会社の同僚と打ち上げ。
これは取材無し（笑）
評価アップ☆
・・・
＜26年10月 再訪 ＞
【内容】
・お通し きぬかつぎ ジャコ入り胡麻塩
・鰈
・ミル貝
・蛸
・戻り鰹 玉葱
・ヤリイカ焼き
・北海縞海老
・松茸土瓶蒸し 海老、銀杏、鯛
・塩辛
・備前岡山このわた
・赤貝ひも
・中トロ ボストン
・大トロ
・墨烏賊
・赤貝
・雲丹
・煮蛤
・イクラ
・鰈エンガワ
・穴子
・トロ剥き身巻き
・牛蒡
・沢庵
・中トロ（追加）
・赤身（追加）
・鯵（追加）
・浅利味噌汁
・・・
＜26年7月 再訪 ＞
【内容】
・枝豆（お通し）
・鰈
・ツブ貝
・鰯
・穴子白焼き、早松茸・カボス
＜握り＞
・中トロ
・大トロ
・アオリイカ
・生トリ貝
・雲丹
・北海縞海老
・鯵
・岩手石垣貝
・鱚
・穴子
・トロ鉄火
・赤身 辛味大根で（追加）
・愛知蝦蛄（追加）
・中トロ（追加）
・瓶ビール
・麦焼酎 悟空
【概略】
今回は握り主体で大将が仕上げてくれましたぁ～
・・・
＜26年5月 再訪 ＞
【内容】
・空豆
・石鰈
・小柴子持ち蝦蛄
・鮪赤身 辛味大根づけ
・小肌、胡瓜、沢庵和え
・鰈エンガワ串焼き
・鮑
＜握り＞
・中トロ 和歌山勝浦
・大トロ①
・墨烏賊 塩
・雲丹
・鯵
・穴子 カボス塩
・赤貝
・大トロ②
・トロ鉄火
・シジミ汁
・瓶ビール中瓶
・福岡八女麦焼酎 吾空 （3000円）
【詳細】
1月に初めて訪問。
その時のレビュ～以降、2月・3月・4月・5月と毎月の様に再訪していた（汗）
昼だけでなく夜も。
何故って？？？
通勤経路の途中だし、家からも比較的近いんで使い勝手が良いんでやんすよぉ～
しかも美味い☆
近場でこれだけのレベルが喰えるなら普段使いにも最適っすよね！
ただ、再訪レビュ～が追っつかないだけでして（笑）
なもんで2月～4月分は内容のみとして、詳細は5月分でやんすよ。
今回はGW最終日の昼にどうしても鮨が喰いたくなったもんで・・・
連休なんでネタは正直期待してませんでしたが・・・
何と、この日は河岸がやってる日だったんで、大将は朝早く新鮮なネタを仕入れに行ったと！
おぉ、こりゃラッキー☆
つまみの魚は「石鰈」、この歯ごたえはいいっすねぇ～
山葵醤油でもポン酢でも。
そして高級食材「小柴の子持ち蝦蛄」、丁度いい大きさで旨味がありんす☆
大将拘りの鮪は「赤身を辛味大根と共にずけ」で！
初めての組合せでやんしたが、サッパリとした味わいでこれはいけますねぇ～
ちょいとしたつまみとして「小肌、胡瓜、沢庵和え」、清涼感ある酒が進む一品っすよぉ。
「鰈エンガワ串焼き」、適度な脂が甘く香ばしい。
「鮑」、昆布〆してるの？？？
って思わず大将に聞いてしまうほど鮑を噛む程に磯とほのかな昆布の風味が口の中に広がりまする。
「ん？刺身だよ。鮑が喰ってる昆布の味なんじゃないのぉ（笑）」。
素直に美味い・・・
さて握りへ。
大将オススメを取敢えず6貫ずつお願いしまぁ～す！
「中トロ」、和歌山勝浦の鮪は上品な脂の甘みがふわぁ～っと。
「大トロ」、口の中で蕩けます・・・
いつまでも余韻を愉しみたい・・・
「墨烏賊」、もうそろそろ季節が変わる名残の墨烏賊、食感がいいっすね。
「雲丹」、雲丹の甘さと海苔の風味がナイス。
「鯵」、取敢えずあちき達が来るってんで仕込んでくれたそう、歯ごたえがいい。
「穴子」、珍しいカボス塩で。
穴子の風味を引き立てまするね。
さて、もう少し追加。
「赤貝」、身厚でコリッとしてましたがこの日唯一イマひとつ・・・
「大トロ」、先ほどとは違う部位を。
ん～～～舌の上に纏わりつくような脂身はすぅ～っと蕩ける☆
「トロ鉄火巻き」、何とも言えません☆
この日の味噌汁は「北海道の大振りシジミ」、浅蜊位の大きさで旨味が汁に滲み出てます。
酒は瓶ビールの後は福岡八女の麦焼酎「吾空」、この日はちょいと冷えた陽気なんでお湯割りで。
前回でキープボトルが空になったんで今回は違う銘柄をキープっす。
〆て2人で23760円也ぃ～
あぁ、大満足っすよ！
店内の置き物は和紙で作った季節の鯉のぼりと金太郎に。
焼物の猫も違うバージョンで☆
前の店から通算すると既に国分寺で16年だそう。
ホッとする落ち着いた雰囲気で、しかも帰りが楽な立地は有難いっすよ。
また来ますねぇ～
（評価アップ）
・・・・・
＜26年4月 再訪＞
【お会計】
・合計 ・・・ 21600円 （2人分）
【内容】
・空豆
・鯛
・ツブ貝
・生トリ貝
・毛ガニ
・玉子
・鰹づけ
・青柳炙り ピリ辛タレ
・ホタルイカ塩辛
・山葵花芽漬け
・蛸頭
＜握り＞
・中トロ
・墨烏賊 塩
・雲丹
・小肌
・細魚 昆布〆
・穴子 タレ
・トロ鉄火
・鯵
・浅蜊味噌汁
・瓶ビール中瓶
・麦焼酎ボトル（キープ）
・ヌル燗 ×2本
・・・・・
＜26年3月 再訪＞
【お会計】
・合計 ・・・ 24150円 （2人分）
【内容】
・玉子
・ホタルイカ、筍、菜の花
・鮃
・〆鯖
・車海老
・車海老鬼殻焼き
・生トリ貝
・初鰹 玉葱、大葉、ニンニク醤油漬け
・北寄貝塩焼き
・ホタルイカ沖漬け
・山葵花芽漬け
・豆腐の味噌漬け
＜握り＞
・大トロと中トロの中間
・墨烏賊 塩
・雲丹
・春子 昆布〆
・ミル貝
・穴子 タレ
・大トロ
・トロ鉄火
・浅蜊味噌汁
・瓶ビール中瓶
・ヌル燗 ×2本
・米焼酎ボトル（キープ）
・・・・・
＜26年2月 再訪＞
【お会計】
・合計 ・・・ 26250円 （2人分）
【内容】
・ホタルイカと菜の花 酢味噌和え
・玉子
・鮃
・〆鯖
・ミル貝
・車海老
・毛ガニ
・車海老鬼殻焼き
・鮪赤身
・細魚焼き
・山葵花芽漬け
・ツブ貝
・塩辛
・煮鮑
＜握り＞
・大トロ
・墨烏賊 塩
・雲丹
・小肌
・煮蛤
・穴子
・中トロ
・鯵
・生トリ貝
・トロ鉄火
・浅蜊味噌汁
・瓶ビール中瓶
・米焼酎 鳥飼ボトル （3780円）
・・・・・
＜26年1月＞
【あちき的オススメ】
・鮪
【お会計】
・合計 ・・・ 22050円 （2人分：つまみ、お決まり一人前、お好み握り、酒）
【あちき的シチュエーション】
・国分寺で旨い鮨を喰いたいとき
【内容】
・お通し 菜の花とジャコのお浸し
＜つまみ＞
・鮃
・〆鯖
・青柳
・細魚焼き
・毛ガニ
・ツブ貝
・平貝磯部焼き
＜お決まり 特上握り 9巻＋海苔巻 ＠3150円＞
・中トロ
・赤身
・ヒラマサ
・墨烏賊
・赤貝
・雲丹 軍艦
・車海老
・数の子
・煮穴子
・鉄火巻き
・シジミ味噌汁 ×2
＜追加＞
・小肌
・煮蛤 ×2
・大トロ ×2
・中トロ
・トロ鉄火巻き
・エビス中瓶 （630円）
・アルガブランカ クラレーザ 2012 （白ワイン・4200円）
【詳細】
久しぶりに国分寺でランチを！
ちょいと鮨屋を開拓しましょかねぇ？？？
ってな訳で付近の鮨屋の中からこちらをチョイスし前日に予約。
場所は国分寺駅北口を出て、陸橋の下を潜った先にあるテナントビルの1階にありんす。
大きな染め抜きの看板が目印でやんすよ～
さて、では店内へ・・・
店内は思いの他広い空間で落ち着きまする。
広めのL字カウンターがドーンと、そして個室風のテーブル席がありんす。
開店間もない時間だからか、店内は貸切り状態でやんすよ～
ちょいと強面の大将の目の前に案内される・・・
さて、どうするかな・・・
まずは「エビス中瓶！」。
グラスに注いで一気に飲み干す・・・
その勢いで、「大将、つまみをちょっとずつでぇ～」。
ってな訳でこの日のランチがスタートでやんすよ～
目の前に焼物の皿が準備され、その上に若芽とツマがのせられる。
そしてつまみの出番。
最初は「鮃」、4切れの内1切れは縁側。
ポン酢も供される。
おぉ、コリっとした食感で美味しい。
縁側は適度な脂がい～いねぇ～
続いて「白子ポン酢」、大将からポン酢が続きますが・・・と。
見るからに良さ気な白子はまったりとした美味☆
いい感じ！
そして「〆鯖」、丁度いい塩梅の〆加減と鯖の脂が混然一体となって・・・美味しい☆
「青柳」、歯ごたえがいいねぇ～
「細魚焼き」、酢橘を搾って。
ちょいと塩っ気が強い感じがしたが、酢橘でまろやかに。
酒は白ワインに。
すっきりとした国産。
「毛ガニ」、ん～～～この甘みが何とも言えませぬわいなぁ～
相方が狙ってたのが大将に分かったのか、「ツブ貝」が目の前に。
おぉぉ、ボリューミーでやんすね！
さて・・・おぉぉぉぉ何というコリコリ感でやんしょ！！！
貝の甘みが口の中に広がり、これは素直に美味いっすよ☆
「平貝磯部焼き」、大きな平貝を薄く切って醤油の付け焼きに。
頬が落ちますねぇ～
さて、そろそろ握りに行きますかね？
最初なんでお決まりを一人前とって、後はお好みにしましょ！
お決まりの中から「特上握り＠3150円」、握りが9巻と海苔巻が付くセット。
最初が「中トロ」、「赤身」と鮪からのスタート。
あちきは「中トロ」、おぉぉぉぉぉぉぉこりゃまったりと舌に纏わる甘い脂が蕩けまするよ～
相方は「赤身」。
ん～～～んまい！
その時の大将のしたり顔、鮪には自信があるよって言ってるようでやんしたぁ☆
続いて「ヒラマサ」、「墨烏賊」。
あちきは「墨烏賊」、ほぉ～いい食感っすねぇ～
相方は「ヒラマサ」。
「赤貝」、「雲丹 軍艦」はあちきが・・・「赤貝」がいいねぇ～
「車海老」は相方。
「数の子」は半分づつ、プチプチ食感がいいがこれはちょいと濃い目な味付け。
「鉄火巻き」、半分づつ・・・これでお決まりの握りは終わり。
ではお好みで！
あちきは「小肌」、中々いい〆具合っすね。
大将からオススメとして言われたのが「煮蛤」、これは2個チョイス。
柔らか～く煮られた蛤はい～い味わいっすよ！
最初に喰ったトロが旨かったんで、「大トロ」を2個。
見た目にも美味しそうな大トロは口の中で蕩けまするよ～～～
鮪の上品な味と風味が広がりまするよ！
大将によると大間の鮪とのこと・・・
相方は「中トロ」も。
〆に「ネギトロ」をお願いしたら、葱が無い方が美味しいんで「トロ鉄火」はどうっすか？
んじゃそれでぇ～
この「トロ鉄火」、海苔の風味が良く絶妙な巻き加減がフワァ～ッと食感に！
そしてトロの甘みと美味さが口の中に広がりまする。
「シジミ味噌汁」を頂いてホッとひと息。
あがりを頂いて落ち着く・・・
シャリは酢の塩梅が軽い感じですが握りの具合は丁度いい。
ガリはどちらかと言えば酢が強め。
ネタはいいっすね。
口数の少ない大将は如何にも職人気質。
でも気遣いは行き届いており、ご常連になるともっと楽しくなりそうな予感が（笑）
途中、お一人様がいらしてましたが、ほとんど会話は無かったっす・・・
電話も随分と掛かるので聞いたら、近場には出前をしてるとのこと。
カウンターが13席程、テーブルは4人席と6人席の2テーブル程度。
以前は他の店名で16年程営業し、今の名前では3年と。
こりゃ近場にいい店を見つけましたよぉ～
また来てみたいお店でやんす☆
〆て2人で22050円也ぃ～
この日は夜の部もあるんで酒は少し控えめ気味・・・
次回はゆっくりとヌル燗でつまんでみますかねぇ～
次が愉しみでやんす☆