Name: こま田
Address: 河崎2-14-18, 伊勢市, 三重県, 5160009, JP
Telephone: 0596-28-7747
Price range: ￥30,000～￥39,999
Rating: 4.59

この口コミは、raccostarさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

raccostarTabelog Reviewer Award受賞者口コミ3,192件フォロワー9,334人

4.9

￥50,000～￥59,9991人

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク4.5

2025/10訪問13回目

4.9

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク4.5

￥50,000～￥59,9991人

駒田氏の瀟と洒

土曜日の夜です。

伊勢です。

今夜は凡そ半年ぶりに、こちらの【こま田】さんにお伺いしました。

ご一緒するのは、いつもの元峰不二子嬢。

『このお席は譲らないわよ、ウフッ』とばかり、その目に静かな闘志が宿ります。

こっ、怖い・・・、グフッ\(//∇//)\

それはともかく、伊勢市の近鉄口で待ち合わせ、幸い雨も止んだのでゆっくりとノテノテノテ。

10分前に行燈がともり、中から女将さんが現れます。その女将さん、ラッコは軽くスルーし、元峰不二子嬢と熱い抱擁。

妬けるやないかい、ムムッ（＾◇＾）

さてさてそれでは本題です。
いただいた内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜まとめ＞
今夜の逸品はなんといっても宿毛の天然縞鯵と青森は大畑に水揚げされた本鮪。
縞鯵の身は薄めのピンク色。旨味と甘味豊潤にたたえておりました。きっと小海老などの甲殻類をたっぷりと捕食してるのかなぁ？
一方、本鮪の大畑は大間から目と鼻の先。大間の網をかいくぐった個体も、敢えなくその先で捕まったみたいです。
漬けと大トロ、その細巻きをいただきましたが、緩やかな酸味にラッコの身体も思わず弛緩してしまいました。
早くも今シーズン、ナンバーワンの味わいで間違いなし。

＜つまみ＞
⚫︎鰆：塩タタキ、鳥羽
⚫︎白子：ポン酢
⚫︎蒸し鮑：常磐
⚫︎新イクラ

＜握り＞
⚫︎漬け：大畑
⚫︎剣先イカ：福岡、塩酢橘
⚫︎縞鯵：宿毛、3kg
⚫︎春子鯛：酢洗い、大分
⚫︎大トロ：大畑
⚫︎ムラサキウニ：細巻き、山口
⚫︎鱚：漬け、大葉挟み
⚫︎小肌
⚫︎車海老：天然、答志島
⚫︎アラ：長井
⚫︎穴子：対馬
⚫︎干瓢巻き
⚫︎玉子

＜追加＞
⚫︎縞鯵：握り
⚫︎本ミル貝：つまみ
⚫︎干瓢巻き

＜お酒＞
・伊勢角：ペールエール
・みむろ杉：特別純米、辛口、奈良
・田中六五：純米、山田錦、福岡
・七本鎗：純米、無有、2022、滋賀
・悦凱陣：純米、山廃、亀の尾、香川
・山形正宗：辛口純米、山形
・大治郎：純米、滋賀
・高砂：純米大吟醸、三重
・長珍：純米吟醸、山田錦、愛知
・生酛のどぶ：奈良
・生酛のどぶ：伊勢角ペールエール割り
日本酒は五合くらい

4.51

20

大畑で水揚げされた大トロ

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20

キスの漬け。大葉を挟みます

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20

大畑に水揚げされた赤身の漬け。心地良い酸味と煮切りの絶妙な塩味、シャリの酢、本山葵の香りが一体となって口中で暴れます

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19

新イクラの醤油漬け

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11

宿毛で水揚げされた天然の縞鯵。3kgの巨体です。最後にまた追加してしまいました

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10

鳥羽の鰆。皮目に降り塩して炙りました

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9

皮目がカリッカリ

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10

今シーズン、初めての真鱈の白子。こちらでは先週から始められたそうです

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9

白子をじっくりとサラマンダーで炙り、優しめのポン酢を垂らしました

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9

握りの準備が整います。手前がピンク色の天然縞鯵

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9

福岡の剣先イカ。塩と酢橘でいただきます

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8

手前が大トロ、奥が春子鯛です。軽く酢洗いして馴染ませているところ

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9

山口産のムラサキウニを細巻きに仕上げます

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9

ウニと海苔は仲の良いお友達

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9

この海苔がまた芳醇な香りをたたえておりました

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8

ラッコの好きな備前焼

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9

常磐の鮑を蒸しました。夏に捕獲しそのまま漁師さんか漁協が水槽で活かしていたようです

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9

旬に捕まえて活かしておく技術の進歩に感謝です

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8

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9

答志島の天然車海老

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9

味噌もしっかりと残ります

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9

横須賀の長井で水揚げされたアラ

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$こま田 - 大分で水揚げされた春子鯛です。完璧な脱水と絶妙な塩入れ\(//∇//)\$ 9

大分で水揚げされた春子鯛です。完璧な脱水と絶妙な塩入れ\(//∇//)\

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9

対馬の穴子です

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9

大トロと赤身を軽く叩いて手巻きにしました

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9

干瓢の海苔巻き

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9

玉子です

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9

追加の縞鯵です

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7

追加の漬けです

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8

本ミルはラッコの大好物

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8

水管の色が綺麗

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8

追加の干瓢巻き

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8

鰆の塩タタキに包丁を入れる駒田氏。真剣な眼差しが印象的です

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8

伊勢角のペールエールにお水です

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8

新たにどぶろくを追加し、伊勢角のペールエールと合体

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8

合体するとこんな感じ

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8

奈良の銘酒

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8

福岡の銘酒

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8

滋賀の銘酒。二十年前に購入された名の有る陶芸家の徳利です

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8

香川の銘酒です。徳利は種子島焼き

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8

滋賀の銘酒

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8

山形の銘酒

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8

三重の銘酒

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8

愛知の銘酒

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9

元峰不二子嬢が『写せ！』とチャチャを入れてきました

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8

奈良のどぶろくです

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8

ほとんど飲んでしまったどぶろく

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$こま田 - 全種類、制覇\(//∇//)\$ 8

全種類、制覇\(//∇//)\

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9

素敵なアプローチです

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2025/04訪問12回目

4.9

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク4.5

￥50,000～￥59,9991人

駒田氏の嫋やかな所作

土曜日の夜です。

伊勢です。

汗ばむ陽気のなか、駅前のホテルからノテノテノテ。今夜は『とも樹の会』の四人でお伺いしました。

五分前に到着したところ、すでに門が開いておりました。いそいそと暖簾をくぐり、カウンターで駒田氏にご挨拶。

その駒田氏、いつにも増してキラキラと輝く二つの瞳。良いものが揃いました、との自信の現れか？

後ほど岡崎からいらしたご常連ご夫妻が着席され、六名の宴がスタートします。

さてさてそれでは本題です。
いただいた内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜まとめ＞
呑んで食べてあっという間の五時間弱。
長っ尻で重尻で御免なさい。でも、美味しいんだもん、グフッ\(//∇//)\
四人なのでパスカル・マゼのシャンパンで乾杯。
最初のつまみは愛知の鳥貝。
軽く湯通しして冷たい塩水に漬けました。コイツは爆発的にうんまい\(//∇//)\
色艶も全く落ちておらず、鮮度と質の良さが見て取れます。
加えて蒸した蝦夷鮑。その鮑だけの塩味でいただきます。これもなんやろう、都内の蒸し鮑とは別格の旨味！
宮城の中トロも愛知の赤貝も本ミルも破格の味わい。出禁にならない限り、長く通い続けたいお店のひとつです。

＜つまみ＞
⚫︎鳥貝：愛知
⚫︎鳥貝の肝：愛知
⚫︎蝦夷鮑：宮城
⚫︎蝦夷鮑の肝：宮城

＜握り＞
⚫︎中トロ：宮城、延縄
⚫︎墨烏賊
⚫︎細魚：淡路島
⚫︎春子鯛：佐島
⚫︎漬け：宮城、延縄
⚫︎喉黒：三重
⚫︎赤貝：愛知
⚫︎赤貝の紐：愛知
⚫︎鱚：富津、大葉挟み
⚫︎煮蛤
⚫︎ムラサキウニ：細巻き
⚫︎本ミル貝
⚫︎小肌：熊本
⚫︎穴子：愛知、伊勢の花山椒乗せ
⚫︎手巻き：中トロ
⚫︎干瓢巻き
----- 追加のつまみ -----
⚫︎白甘鯛：八幡浜
⚫︎イカウニ
⚫︎本ミル貝
⚫︎鳥貝
⚫︎小肌ガリ：細巻き

＜お酒＞
・Champagne：Pascal Mazet, NV, Unique,
　　Brut, Premier Cru, Cha, PM & PN
・三諸杉：純米吟醸、春酒ものがたり、奈良
・七本鎗：木桶仕込み、木ノ環、滋賀
・高砂：純米大吟醸、火入、三重
・田中六五：糸島産山田錦、純米、福岡
・悦凱陣：純米、山廃、香川
・山形正宗：辛口純米、山形
・長珍：純米吟醸、50、生、無濾過、愛知
・長珍：純米、60、生、無濾過、愛知
・生酛のどぶ：奈良
・菊姫：鶴乃里、純米、吉川特A山田錦、石川
・神路：ダブルロック、ピュアモルト、伊勢

4.50

22

愛知の鳥貝。駒田氏のキラキラした瞳の訳が分かりました。色艶と良い裏のモフモフともきいい、完璧な味わいでした。後でつまみで追加してしまいました

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23

この蒸し蝦夷鮑の旨味が口中で爆発しました

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21

宮城の延縄の中トロ。全くパサ付いておらず、抜群にうんまい

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20

アプローチです

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10

墨烏賊。丁寧な仕込みがきらめきます

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9

愛知の鳥貝の編隊

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9

鳥貝の肝。お酒に合う（＾◇＾）

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9

宮城の蝦夷鮑です。蒸しているだけですが、別格の旨味でした

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9

たまらず日本酒にシフト。手タレは元峰不二子嬢です

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9

蒸した蝦夷鮑

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$こま田 - 蝦夷鮑の内蔵です。大きい\(//∇//)\$ 8

蝦夷鮑の内蔵です。大きい\(//∇//)\

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8

蝦夷鮑の内臓から取り出した肝

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8

淡路島の細魚です

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8

佐島の春子鯛。完璧な脱水と塩入れです

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8

漬けです。宮城の延縄。これもまったく身焼けしていない

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8

三重の喉黒の炙り。日本海側の喉黒は脂がきつすぎるので、表側の海の喉黒が好き

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8

愛知の赤貝。鉄分の塊でした

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8

赤貝の紐

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8

富津の鱚。中に大葉が潜みます

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8

煮蛤。甘めの味付けが口に合う

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8

長崎だったかな、ムラサキウニです。これから細巻きにします

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8

愛知の本ミル貝です

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8

ムラサキウニの細巻き。海苔は愛知産です

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8

本ミル貝です

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8

熊本の小肌です

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8

中トロです。これから手巻きにします

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8

愛知の穴子。上には地元の花山椒が乗っかります

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8

中トロの手巻きです

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8

干瓢巻き

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8

玉子

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8

八幡浜の白甘鯛。塩と山葵でいただきます

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8

白甘鯛の炙り

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8

本ミル貝を追加してしまいました

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8

追加のイカウニ。ラッコの大好物

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8

ムラサキウニと墨烏賊を混ぜ混ぜ混ぜ

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8

追加の鳥貝

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$こま田 - 五人娘の中から真ん中のパスカル・マゼのBIOを選択。市販価格の1.5倍という破格の設定。3倍が基本の都内のお店も右に倣えして欲しいっす\(//∇//)\$ 8

五人娘の中から真ん中のパスカル・マゼのBIOを選択。市販価格の1.5倍という破格の設定。3倍が基本の都内のお店も右に倣えして欲しいっす\(//∇//)\

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8

軽く砂糖が入っていてコクの有る希少シャンパン

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8

春のお酒です。薄濁りでした

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8

滋賀の銘酒。木桶仕込みなので森の香りがします

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8

愛知の銘酒

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8

愛知の銘酒

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8

三重の銘酒

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8

香川の銘酒

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8

どぶろくです

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8

山形の銘酒

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8

福岡の銘酒

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8

石川の銘酒です

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8

伊勢モルトウイスキー

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9

穴子も追加でいただきました。花山椒との相性が抜群

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2025/02訪問11回目

4.9

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク4.5

￥50,000～￥59,9991人

駒田氏の静かな熱量

土曜日の夜です。

伊勢です。

今夜はお爺さんの遠足の終点、伊勢市の【こま田】さんにお伺いしました。

名古屋駅の高島屋で天むすを購入し、近鉄快速の中でアムアムアム。程なくして伊勢市駅に到着すると、そのまま駅前の臨時バスで内宮に参詣。

帰り道に宇治橋の真ん中あたりを歩いていると、制服姿の職員さんが『道をお開けください』と丁寧にご指示。

すると黒塗りのセンチュリーが、三輪車くらいの速度で橋の真ん中を厳かに進みます。
前後には職員さんが続き、ドアの横には一目でSPと分かる強面の巨漢がひとり。耳のつぶれ具合から、恐らく柔道の猛者が付き従います。

車の中は黒田清子様。
昭和天皇のお孫さんです。
車内は暗くてそのご表情までは拝察できなかったけれど、ラッコの方を向いて、いや、橋に佇んで道を開けているみんなに、淑やかに手を振っていただきました。

何かのイベントの前乗りのようですね。
それにしても、なんというタイミングの良さ。今夜もなんか良いことがありそな予感。

その興奮を引きずりながら、六時ちょいと前に【こま田】さんの黒塀の前に到着。
すると十分前にも関わらず、木戸が開いて駒田氏と女将さんが出ていらっしゃいました。

先客の京都からいらした女子が女将さんと仲良しらしく、熱烈なハグハグハグ。

それを見ていたラッコ。
『灼けるなぁ』と呟くと、『あらぁ、xxxさん、今年もよろしくお願いいたしますぅ』とラッコにもオマケのハグ。

やはり良いことがあった。
これもサーヤ（清子さま）のお陰かも、グフッ\(//∇//)\

それはともかく、凡そ四ヶ月振りのお伺い。
ご一緒したのは元峰不二子嬢。彼女はほぼ一年振りとなるようです。

『お久しぶりですねー』と不二子嬢を見て喜ぶ女将に『このラッコ爺様がねぇ、女子を取っ替え引っ替えするんですよぉ〜、なので一年弱も空いてしまいました、ウフッ』と、蜂ならぬ不二子のひと刺し。

『痛っ！』なんて軽く受け流し、カウンターの真ん中に座ります。

左には福岡からいらした男子と京都の女子の食べ友連れ、右には駒田氏の高校の同級生のご夫婦がいらっしゃり、赤海鼠の小鉢で今宵のばんげがスタート。

さてさてそれでは本題です。
いただいた内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜まとめ＞
いつもながら、駒田氏と女将の細やかなお気遣いに、心地良い時間を漂うラッコ。
〆には、不二子嬢から駒田ご夫妻へプレゼントしたバレンタインチョコレートケーキを頬張りながら、気がつけば四時間の長っ尻。
心地良いので時間の経過も早過ぎる。
ラッコの巣からは遠いけれど、末長くお付き合いしたいお店のひとつです。

＜つまみ＞
⚫︎赤海鼠：鳥羽
⚫︎鮃：伊勢湾
⚫︎縁側：伊勢湾

＜握り＞
典型的な昔ながらの白シャリ。塩味も酸味も程よく、どんなネタにも寄り添います。

⚫︎赤身：三宅島
⚫︎墨烏賊：富津
⚫︎細魚：真昆布〆、淡路
⚫︎中トロ：腹ナカ、三宅島
⚫︎春子鯛：富山
⚫︎鱚：皮湯引き、鼈甲仕立て、香川
⚫︎白甘鯛：炙り、八幡浜
⚫︎煮蛤：桑名
⚫︎鰆：背身、答志島
⚫︎ムラサキウニ：大浦、愛知青混ぜ
⚫︎虎河豚白子：大原
⚫︎小肌：熊本
⚫︎穴子
⚫︎手巻き：鮪
⚫︎玉子
----- 追加 -----
⚫︎干瓢巻き
⚫︎赤貝：閖上
⚫︎紐：閖上、つまみ
⚫︎穴子：つまみ
⚫︎墨烏賊とムラサキウニ：つまみ

＜お酒＞
・伊勢角：ペールエール
・生酛のどぶ：宇陀
・田中六五：生、純米、糸島産山田錦、糸島
・みむろ杉：特別純米、辛口、露葉風、桜井
・誉凱陣：純米吟醸、山田錦、香川県
・七本鎗：木桶仕込み、木ノ環、玉栄、長浜
・若波酒造：近松コラボ、ササニシキ、大川
・神亀：純米、辛口、蓮田
・山形正宗：辛口純米、天童
・神路：ピュアモルト、伊勢

4.46

11

センチュリー何ゆっくりと近づいて来ます

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$こま田 - 黒田清子さまはシルエットだけ\(//∇//)\$ 11

黒田清子さまはシルエットだけ\(//∇//)\

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12

やはり地ビールは外せません

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12

伊勢角のペールエールです

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12

奈良のドブロク

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11

このドブロク、乳酸菌の旨みなのか、実に美味しい

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10

伊勢湾で獲れた鮃の縁側

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10

伊勢湾の鮃。ムチッモチッの食感です

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$こま田 - 伊勢湾の鮃の縁側。甘い\(//∇//)\$ 11

伊勢湾の鮃の縁側。甘い\(//∇//)\

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$こま田 - 糸島の銘酒です。生は初めてかも\(//∇//)\$ 11

糸島の銘酒です。生は初めてかも\(//∇//)\

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11

種子島焼きです。この青銅色が好き

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$こま田 - この度酒器を持ち帰りたい、アハッ\(//∇//)\$ 11

この度酒器を持ち帰りたい、アハッ\(//∇//)\

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11

握りの踊り子さん達の勢揃い

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12

三宅島の赤身です。天端下です

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12

富津の墨烏賊です

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12

墨烏賊のアップ。この度丁寧な下拵え何見えるかな？

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11

奈良の銘酒です

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12

淡路の細魚です。真昆布で締めました

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19

腹ナカの中トロです

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11

富山の春子鯛。完璧な塩入れと脱水です

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11

香川の銘酒。昔ながらの日本酒を味わえます

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$こま田 - 香川のキス。皮目を湯引きして、鼈甲仕立てで供します。内側の緑は大葉だったか木の芽だったか忘れてしまいました\(//∇//)\$ 11

香川のキス。皮目を湯引きして、鼈甲仕立てで供します。内側の緑は大葉だったか木の芽だったか忘れてしまいました\(//∇//)\

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19

八幡浜の白甘鯛。サラマンダーです炙って握ります

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11

白甘鯛の身。赤甘とは全く異なる身質です

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11

滋賀の銘酒。不二子嬢が楽しそうに絡んできます

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11

桑名の煮蛤です

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11

福岡のお鮨屋さんの非売品です。作り手は若波酒造さん

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11

この細巻きはなんやろう？

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11

長崎は大浦のムラサキウニ。海苔は愛知の青混ぜです。これは堪りません

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11

答志島の砂原を切り付けるところ

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11

この度ブックリとしたのは虎河豚の白子に違いない

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11

虎河豚の白子はサラマンダーです炙ります

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11

答志島の鰆。皮目は叩きました

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11

虎河豚の白子です。底にはシャリが潜みます。シンプルだけれど、ものが良いので抜群にウンマイ

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11

虎河豚白子は混ぜ混ぜして山葵をトッピング

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11

蓮田の銘酒

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11

熊本の小肌

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11

穴子です

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18

マグロの手巻きです

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11

追加の干瓢巻き

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11

玉子

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11

天童の銘酒

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11

閖上の赤貝です

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12

閖上の赤貝の紐

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11

つまみの穴子

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12

穴子はラッコの大好物

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11

穴子と海苔は合う

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19

墨烏賊とムラサキウニ

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11

ラッコの大好物

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11

不二子嬢の手土産のチョコレートブラウニー

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11

チョコレートブラウニーと合わせた地物のウイスキー

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2024/10訪問10回目

4.9

料理・味5.0
サービス5.0
雰囲気5.0
CP4.5
酒・ドリンク5.0

￥50,000～￥59,9991人

駒田氏の配慮と厚情

土曜日の夜です。

伊勢です。

今夜は凡そ五ヶ月ぶりのこちら、【こま田】さんにお伺いしました。

真夏を外して初秋？の魚って、どんなんやろ。
閖上も解禁されているし、楽しみ楽しみ、なんてニンマリと笑いながら、西の空が茜色に染まる夕景を背に、駅からノテノテノテ。

焼津の【温石】さんもそうですが、駅から【こま田】さんに歩くこの道程が、ラッコの繊細な琴線を優しく撫でてくれます。

取り分け、伊勢河崎商人館に続く旧道が好き。車も多くは通らないし、地元の方ともほとんどすれ違いません。

かつて、お伊勢さんの台所、と呼ばれた勢田川の水運に想いを馳せながら、歴史だけが醸すゆとりある情緒に、しばし漂います。

さてさてそれでは本題。
いただいた内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜まとめ＞
いつにも増して真摯な駒田氏。
奥様の思いやり溢れる接遇も心地良く、いつもの日本酒に加え、伊勢のウイスキーもグビグビグビ。
だって、言葉を失うほど心地良いですもの。
次回は年明けかな、アハッ（＾◇＾）

＜つまみ＞
全てがドストライクでした。

⚫︎天然車海老：鳥羽
⚫︎鰆：炙り、鳥羽、一本釣り
⚫︎黒鮑：蒸し、房総
⚫︎タチ：白焼き、羅臼
⚫︎新イクラ

＜握り＞
ネタの斬り付けも握りのシェイプも実に美しい。
シャリもラッコの好みにジャストミート。

⚫︎中トロ：大間、腹ナカ
⚫︎剣先イカ：長崎、塩、酢橘
⚫︎春小鯛：酢洗い、鹿児島
⚫︎白甘鯛：炙り、塩、酢橘、八幡浜
⚫︎中トロ：漬け、大間、腹ナカ
⚫︎小肌：佐賀
⚫︎鱚：漬け、富津、大葉挟み
⚫︎赤ウニ：細巻き、唐津
⚫︎鯵：酢洗い
⚫︎穴子：対馬、山椒
⚫︎中落ち：手巻き
⚫︎干瓢巻き
⚫︎玉子

＜追加のツマミ＞
⚫︎ウニイカ：
　・剣先イカ：長崎
　・赤ウニ：唐津
⚫︎赤貝：閖上
⚫︎本ミル貝：愛知

＜お酒＞
・伊勢角：ペールエール
・高砂：純米大吟醸、名張
・長珍：純米、無濾過、津島
・誉凱陣：純米吟醸、香川県
・神路：シングル、ロック
・神路：ダブル、ロック、二杯

4.41

24

大間の中トロ。腹ナカ部位です。真冬の旬のど真ん中に匹敵する味わいでした

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23

ラッコがツメ好きと記憶されているので、ツメダクでいただきました。美味い！思わず昇天してしまいました

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24

皮目の炙り加減が絶妙。特濃ミルクのような味わいでした

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$こま田 - この赤ウニ、お願いすると『xxxさんが追加されると思い、残しておきました』とホントに最後の板を取り出す駒田氏。六房ほど残されておりました。心遣いが嬉しい\(//∇//)\$ 24

この赤ウニ、お願いすると『xxxさんが追加されると思い、残しておきました』とホントに最後の板を取り出す駒田氏。六房ほど残されておりました。心遣いが嬉しい\(//∇//)\

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$こま田 - 本ミル、大好き（＾◇＾）白ミル、苦手\(//∇//)\$ 15

本ミル、大好き（＾◇＾）白ミル、苦手\(//∇//)\

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14

日に4、5本しか揚がらない鳥羽の天然車海老。今朝は6本揚がったので、とツマミでご提供。板に並んだ途端、そのキチン質系の香りが正面のラッコの鼻づらを掴みます

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14

頭側にも尻尾側にも味噌を挟みます。養殖者とは明らかに異なる香りに、初っ端から朦朧とするラッコ

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14

鳥羽の一本釣りの鰆です。皮目に塩を振り炭焼きに

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14

更に追い塩をしていただきました

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$こま田 - 中は半レアです。舌に乗せると、身肉の繊維が柔らかく溶けていきました。西京漬けや柚庵焼きとは全く異なる食感\(//∇//)\$ 14

中は半レアです。舌に乗せると、身肉の繊維が柔らかく溶けていきました。西京漬けや柚庵焼きとは全く異なる食感\(//∇//)\

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14

握りの第一陣の踊り子さん達が整列しました

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14

剣先イカ。塩と酢橘でいただきます。丁寧な切り込みで身の内側の甘さが引き立ちました。

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$こま田 - 大間の中トロの漬け。これには驚愕！ウンマイ\(//∇//)\$ 14

大間の中トロの漬け。これには驚愕！ウンマイ\(//∇//)\

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14

春子鯛です。鹿児島から届きました。握る前に酢洗いして味を馴染ませます

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14

八幡浜の白甘鯛。サラマンダーで軽く表面をあぶり、塩と酢橘でいただきます

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14

佐賀の小肌。絶妙な塩加減、〆加減

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14

富津の鱚。握る前に軽く漬けました。中には大葉を潜ませます。

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14

名残りの房総先端地区の黒鮑が登場

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15

蒸し黒鮑。水だけで蒸し上げているので、鮑本来の旨味が混ざりけなく残っておりました

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14

鮑の肝。お酒が進みます

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14

羅臼の真鱈の白子。ラッコはタチと呼んでいます

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14

名残りの唐津の赤ウニです。細巻きでご提供

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15

赤ウニはラッコの大好物。海苔の香りに負けることなく、いやむしろその個性を際立ちました

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14

鯵です。握る前に軽く酢洗いします。あたりネギなどの薬味は不要。鯵本来の地味を楽しみます

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15

新イクラです。粒は小さめですが味は濃ゆい。軽く煮切りを落として和えました

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14

対馬の穴子です。銀座の鮨あらいさんのように、カリッカリに熱く仕上げます

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15

中落ちです。赤身が必要なので、あえて腹ナカ部位を揃える駒田氏

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13

赤身とトロのバランスが最高

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$こま田 - 干瓢巻きです。お鮨はやはり干瓢で締めないと。でもこの後、追加のツマミを所望してしまいました、アハッ\(//∇//)\$ 13

干瓢巻きです。お鮨はやはり干瓢で締めないと。でもこの後、追加のツマミを所望してしまいました、アハッ\(//∇//)\

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13

玉子。典型的な江戸前鮨のギョクです

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13

剣先イカも抜群に甘かったし、名残りの唐津の赤ウニなので、思わずイカウニです追加してしまいました

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13

イカウニはラッコの大好物

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13

閖上の赤貝と愛知の本ミルです

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$こま田 - 閖上の赤貝。大きさがバラついていたので、コースには敢えて含めなかったとのことでした。もちろん、香り良し\(//∇//)\$ 13

閖上の赤貝。大きさがバラついていたので、コースには敢えて含めなかったとのことでした。もちろん、香り良し\(//∇//)\

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12

ご常連さまがプレゼントされた、komadaの刺繍入りの白衣

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12

外観です

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12

このウォールナット色がなんとも言えず、心を落ち着かせます。初めての方でも心地良く感じるのでは。

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12

勢田川から西を望むと茜色の空

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12

最初は地ビールで。XPAからペールエールに変わりました

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12

而今に手を出してしまいました

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12

種子島焼きだったかな、この酒器が大好き。黙っていても女将さんが出してくださいました（＾◇＾）

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12

菊姫の山廃を所望すると、熟成香が強すぎてラインナップから外されたとのこと。ラッコの好みを覚えてらっしゃる親方が、隠し酒の長珍を出してくださいました

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12

悦凱陣ではなく、誉凱陣です。昭和感満載のエチケットが嬉しい

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12

この酒器も素敵です

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12

伊勢のウイスキー。以前と変わり、シェリー樽とバーボン樽でフィニッシュ。薄めの色に仕上がりました。シェリーの甘い香りが漂います。これは美味いので、この後、ダブルのロックを二杯いただきました

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12

ウイスキーのロックです

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12

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$こま田 - 最後はお茶でのんびりと、アハッ\(//∇//)\$ 12

最後はお茶でのんびりと、アハッ\(//∇//)\

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2024/05訪問9回目

4.9

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク4.5

￥40,000～￥49,9991人

駒田氏の泰と然

土曜日の夜です。

伊勢です。

四日市の散策を終え、JRで伊勢に到着。
ホテルに荷物を預け、ノテノテと歩いた先がこちらの【こま田】さん。

フォロワー女子が企画してくれた、都内有名鮨屋の親方三名（⚫︎由⚫︎：ご夫婦、⚫︎在、⚫︎た⚫︎）を交えたオフ会です。

六時ちょいと前に入店。
いつもに比べ、ややぎごちない駒田氏。
そりゃそうですよね。銀一、銀八、広尾の人気店の親方が、熱く厳しい視線を手元に注ぐわけですから、緊張されない方がおかしい。

でもそこは泰然自若が持ち味の駒田氏。
うるさ方の親方衆も気楽な雰囲気を醸してくださり、気がつけば四時間超えの宴会状態。

いやぁ、色んな意味で勉強になりました。
例えば、ボストンマグロと近海マグロの骨格の違いや、イカの仕込み技、シャリの蘊蓄などなどなど・・・

それより何より、鮨業界の裏話には悶絶もの。
なかなか聞けない、知ることも叶わない逸話の数々に、気がつけばシャブリを一本飲み干し、神路のハイボールも二杯目に突入。

ひとり静かに飲み食いするのが好きだけれど、今夜のような宴なら大歓迎。

それでは夜も更けて参りましたので、これにて散会。ホテルへの帰路をのんびりと歩く六人でした。

さてさてそれでは本題。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜まとめ＞
この河崎は、江戸時代の頃からお伊勢参りで栄えた土地。知多や渥美から伊勢湾を横断して内宮に向かう海路の終点。お店のすぐ近くの勢田川が船着場なので、花街や宿屋が軒をつらね、大変なにぎわいだったようです。
今は熟成感漂う静かで鄙びた街ですが、そのレトロチックな雰囲気作りに一役買っているのがこちらの【こま田】さん。
今夜で九回目の訪問ですが、唯一無二のこの空気感は、歴史好きのラッコの琴線を捉えて離しません。
関東からだと確かに遠い土地ですが、これからも四日市や松阪、津などでの途中下車を楽しみに、しばらく通わせていただきます。

＜つまみ＞
控え目なのは、海のせいか、はたまた人気店を仕切る有名親方三名をお迎えしたので、握りで勝負、という意図か？

⚫︎鳥貝：愛知
⚫︎鳥貝：内臓、アオサの香り
⚫︎鯵：酢締め、出水
⚫︎赤貝：紐、閖上
⚫︎蝦夷鮑：蒸し、肝付き

＜握り＞
形が美しい。古米をブレンドしたシャリも程よい塩加減。お米をめぐる親方達の会話も実に楽しく、ラッコは素直に感じ入りました。

⚫︎赤身：塩釜
⚫︎白甘鯛・八幡浜
⚫︎春子鯛：出水
⚫︎中トロ：塩釜
⚫︎白イカ
⚫︎煮蛤：桑名
⚫︎鱚：昆布〆
⚫︎赤ムツ：三重
⚫︎赤貝：閖上
⚫︎赤ウニ：唐津
⚫︎本ミル貝
⚫︎穴子
⚫︎中落ち・手巻き
-----追加-----
⚫︎白甘鯛：炙り、八幡浜
⚫︎小鉢：
　・白イカ
　・赤ウニ：唐津
　・海苔

＜お酒＞
・ISEKADO：HIME WHITE
・シャブリ：一本
・神路：ハイボール、二杯

4.33

26

赤身。塩釜です。身焼けは皆無。前々日の銀七のお店をはるかに凌ぐ味わい

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25

塩釜の中トロ。全く身焼けしておらず、真冬のそれに匹敵する味わいでした

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23

八幡浜の白甘鯛

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22

本ミル貝の炙り

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15

鱚の昆布〆

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$こま田 - もうね、たまらん\(//∇//)\$ 14

もうね、たまらん\(//∇//)\

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13

愛知の鳥貝。しっかりと火入れされていますが、裏のモフモフは生きています。三夜続いたお鮨ですが、やはりこちらの仕立てが一番口に合いました

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13

鳥貝の内臓。アオサ海苔のような香りが漂います

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13

出水の鯵の酢〆

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$こま田 - 白イカです。親方が四人が皮剥きを熱く語らい合います\(//∇//)\$ 13

白イカです。親方が四人が皮剥きを熱く語らい合います\(//∇//)\

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13

桑名の煮蛤

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13

三重産の赤ムツ。皮目を炙ります

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13

出水の春子鯛。完璧な水抜きと塩入れ

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13

閖上の赤貝

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14

赤貝の紐

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14

唐津の赤ウニの細巻き

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14

蝦夷鮑の蒸し。肝付きです

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13

煮穴子の炙り

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14

中落ちの手巻き

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13

干瓢巻き

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13

玉子

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13

追加で白甘鯛のお腹を炙りました

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13

唐津の赤ウニと白イカです

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14

ラッコの大好物

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13

小皿がカワユイ

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13

ナプキン。海老の絵は親方直筆です

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13

外観。まだ鍵がかかっておりました

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13

地ビールです乾杯

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$こま田 - こちらのソムリエールの方がとってもカワユイ。おかおNGなので、手タレをお願いしました。ワインをお願いしたのも、彼女とお話ししたいから、グフッ\(//∇//)\$ 13

こちらのソムリエールの方がとってもカワユイ。おかおNGなので、手タレをお願いしました。ワインをお願いしたのも、彼女とお話ししたいから、グフッ\(//∇//)\

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13

シャブです。クスリのことでは有りません、シャルドネがセパージュのシャブリです

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13

三重県のウイスキー

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2024/03訪問8回目

4.9

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク4.5

￥50,000～￥59,9991人

駒田氏の真と摯

土曜日の夜です。

伊勢河崎です。

今夜は昨年十一月以来のこちら、【こま田】さんにお伺いしました。

お昼は鳥羽水族館で旧友の二人（メイちゃんとキラちゃん）と久しぶりの再会を果たしたラッコ。
ふたりともお婆ちゃんですが、元気そうな姿にひとまずホッとし、近鉄で伊勢市駅に移動。ご一緒する裏紀香嬢と待ち合わせて旧道をノテノテノテ。

予約時間の十分前に到着。角の石柱の文字をあーでもこーでもないと騒いでいると、その嬌声を察したのか早めに黒い木製の扉が開いて、そこには駒田氏の笑顔が。

カウンターの駒田氏の正面に二人で座っていると、ほどなくして地元のご夫婦が一組、お一人様の男子がお二人いらっしゃり、六席が埋まりました。

さてさてそれでは本題です。
いただいたコース内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走様でした。

＜まとめ＞
いやぁ、この日は不覚にも最後の小一時間は記憶喪失に。
それもその筈、お店のご迷惑を顧みず、裏紀香嬢と浜松からいらしたお一人様男子の三名でグビグビグビッ。おまけに更にゴキュゴキュゴキュ！
気が付けば五時間の長っ尻。
なんやろう、無意識に安心してんのかな？
『アタシが居るからよ、アハッ』と明るく微笑む裏紀香。
そうかもしれないな、グフッヾ(≧▽≦)ﾉ

＜つまみ＞
⚫︎鮃：三重
⚫︎縁側
⚫︎鮃：真昆布〆
⚫︎赤貝：閖上
⚫︎赤貝の紐：閖上
⚫︎蒸し鮑
⚫︎トラフグ：白子、炙り

＜握り＞
⚫︎赤身：塩釜
⚫︎春子鯛：串木野
⚫︎墨烏賊：江戸前
⚫︎中トロ：塩釜
⚫︎白甘鯛：八幡浜
⚫︎鱚：大葉
⚫︎煮蛤：桑名
⚫︎蝦夷馬糞ウニ
⚫︎穴子：対馬
⚫︎赤ウニ：細巻き、佐賀
⚫︎マグロタタキ：手巻き
⚫︎玉子

＜追加＞
⚫︎白甘鯛：塩焼き
⚫︎穴子：炙り
⚫︎干瓢巻き

＜お酒＞
・伊勢角：XPA
・生酛：のどぶ、宇陀
・みむろ杉：特別純米、辛口、桜井
・菊姫：山廃、純米、白山
・高砂：純米大吟醸、名張
・超王禄：純米、松江
・悦凱陣：手造り純米、香川県
・Champagne：Drappier, Brut Nature,
　　PN100%, Zero Dosage

10

右に行くと内宮。左に行くと都かな？

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10

行燈です

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10

最初は地ビールでスタート

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10

日本酒の表メニュー

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10

地物の鮃。前日の朝〆ですが、素晴らしい弾力。力のある鮃でした

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10

薬味の塩と山葵

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10

鮃の縁側。モノが違います

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10

鮃の真昆布〆。ジンワリと昆布の旨味が染み出します

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10

閖上の赤貝

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10

奈良の濁り酒

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10

閖上の赤貝の紐

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10

奈良の銘酒

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10

備前です

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10

これも備前

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10

今夜の踊り子さん達です

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10

塩釜の赤身。旨味が濃ゆい

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$こま田 - 菊姫の山廃は豪速球\(//∇//)\$ 10

菊姫の山廃は豪速球\(//∇//)\

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24

串木野の春子鯛。完璧な脱水と塩入れ

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11

江戸前の墨烏賊

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11

塩釜の中トロ。幸せになります

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10

而今の銘酒

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22

八幡浜の白甘鯛

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11

小肌

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10

島根の銘酒

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13

蒸し鮑

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13

鮑の肝

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27

大葉を挟んだ鱚

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13

桑名の煮蛤

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13

この凱陣はウンマイ。追加してしまいました

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15

蝦夷バフンウニ

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14

虎河豚白子の炙り。軽く煮切りが塗られております

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12

虎河豚白子を混ぜ混ぜして海苔を追加

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$こま田 - 穴子のこのテカリが好き。キャラメリーゼだぜ、グフッ\(//∇//)\$ 13

穴子のこのテカリが好き。キャラメリーゼだぜ、グフッ\(//∇//)\

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13

海苔巻き。有明に変えられたそうです

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12

玉子。これもウンマイ

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$こま田 - 追加の白甘鯛。タマラン\(//∇//)\$ 24

追加の白甘鯛。タマラン\(//∇//)\

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13

三人で一本の〆シャン

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$こま田 - 裏紀香さんのご提案に従い、〆シャン\(//∇//)\$ 12

裏紀香さんのご提案に従い、〆シャン\(//∇//)\

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12

ツマミの穴子、ツメダクが好みです

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12

ソムリエールがチョーカワユイ

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2023/11訪問7回目

4.9

料理・味5.0
サービス5.0
雰囲気5.0
CP4.5
酒・ドリンク5.0

￥40,000～￥49,9991人

駒田氏の流と麗

土曜日の夜です。

伊勢河崎です。

今夜は凡そ四ヶ月ぶりのこちら、【こま田】さんに元峰不二子嬢とお伺いしました。

内宮から臨時バスで伊勢市駅に到着。タクシーだと味気ないので、すっかり帷の降りた夜の旧街道をノテノテノテ。

凡そ十分程度で到着。
計算通りのジュストインタイムです。

表門の前に佇むと、ちょうど正面に三日月が。その仄かな月光と小さな行燈の明かりに照らされて、否が応にも高まる期待。

さてさてそれでは本題です。
いただいた内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜まとめ＞
引き戸を明けて中に入ると最初の客。元峰嬢は初めてなので、その紹介を兼ね、臆面もなく親方の正面に座ります。
目の前には最初のつまみと思しき薄桃色の柵が、はんなりとした柔肌を晒しておりました。
恐らく、答志島辺りの鰆のお腹側。
串を打ってサラマンダーで皮目を炙り、1cm程度の厚切りで供します。
程なく、九州からいらした食べ友らしき男子の二人組と地元のご夫婦がいらっしゃり、六席が埋まりました。
しばらく海が荒れていたそうですが、そうした厳しい環境の中でも豊洲、名古屋、大阪や地元からピンピンのネタを揃えた駒田氏。

『ネタが揃うか不安だったので、ついついコレもアレもと仕入れてしまいました。というのも皆さん遠くから居らしていただくので、ぞこは頑張らないとアキません』

カッコええなぁ！
ラッコとはひと回りの違いなのに、この涼しさ、爽やかさ、隠し切れない実直なまでの気骨。

『あら輝の親方に仕込まれましたから』とご謙遜。

厳しい修練だったのでしょう。
でもその時代があるから今が活きる。

しばらく通わせていただきます。

＜つまみ＞
⚫︎鰆：鳥羽、皮目炙り、塩、酢橘
⚫︎真鱈白子：北海道、炙り、ポン酢
⚫︎蝦夷鮑：蒸し、宮城
⚫︎イクラ

＜握り＞
⚫︎赤身：尻労
⚫︎稚鯛：串木野
⚫︎剣先烏賊：長崎
⚫︎小肌：熊本
⚫︎大トロ：剥がし、漬け、尻労
⚫︎白甘鯛：佐島
⚫︎くまえび：伊勢
⚫︎煮蛤：桑名
⚫︎鯵：鹿児島、
⚫︎鱚：富津、大葉
⚫︎馬糞ウニ：天然、昆布森
⚫︎穴子：対馬
⚫︎手巻き：鮪全部入り
⚫︎海苔巻き
⚫︎玉子
----- 追加 -----
⚫︎穴子：愛知
⚫︎小肌：大葉、海苔
⚫︎剣先烏賊と烏賊ウニ

＜お酒＞
今夜は冷えてきたこともあり、最初の一杯はぬる燗でスタート。締めに地ビールの伊勢角をいただきました。

・菊姫：山廃、純米、白山
・酔鯨：純米吟醸、吟麗、高知
・秋鹿：純米吟醸、ひやおろし、大阪
・みむろ杉：特別純米、辛口、露葉風、桜井
・七本槍：低精白純米、長浜
・山形正宗：辛口純米、天童
・高砂：松喰鶴、純米大吟醸、名張
・生酛のどぶ：辛口、にごり酒、宇陀
・伊勢角：XPA

28

尻労。大トロの剥がしの漬け

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27

なんと珍しき、佐島の白甘鯛

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$こま田 - 串木野産の稚鯛。半割に開くことでシャリとの口溶けが抜群\(//∇//)\$ 25

串木野産の稚鯛。半割に開くことでシャリとの口溶けが抜群\(//∇//)\

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23

三日月に照らされる入口

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14

対馬の焼き穴子

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13

鳥羽の鰆の艦隊編成。皮目は炙りたてです。塩とワサビでいただきました

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13

魚はお腹がうんまい

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14

北海道の真鱈の白子の炙り。自家製ポン酢がかかります

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13

下北半島の太平洋側、尻労のマグロ

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13

津軽海峡の延縄や巻網を逃れてきたのに、出口の尻労で捕まってしまいました

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13

駒田氏の手指は美しい

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12

踊り子さんたちの控え室です

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13

尻労の赤身。隠し味（書けません）が効いた煮切りが絶品

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13

長崎の剣先烏賊。丁寧で等間隔の切り込みに駒田氏の実直さが伝わります（＾◇＾）

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$こま田 - 熊本の二日仕込みの小肌。美味い、抜群に美味い。そして甘い。朧を挟んで居ないのに、まるで挟んだかのような旨味と甘味。秘密は・・・、お約束なので書けない\(//∇//)\$ 13

熊本の二日仕込みの小肌。美味い、抜群に美味い。そして甘い。朧を挟んで居ないのに、まるで挟んだかのような旨味と甘味。秘密は・・・、お約束なので書けない\(//∇//)\

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13

宮城産の蝦夷鮑。何も足さず、何も引かず、ただただ蒸しただけ。蝦夷鮑の地味が迸ります

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13

この蒸し鮑は比類なし

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12

蝦夷鮑の肝

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12

伊勢のクマエビ。いわゆる赤脚です。フライでしたか食べたことがありませんでしたが、茹でも最高。旨味の塊でした

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12

クマエビの尻尾部位。剣先の美しさに痺れます

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12

桑名のハマグリ

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12

鹿児島の鯵。斬りつけを工夫し、シャリとのバランスを頂点に

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12

大葉を潜ませた富津のキス

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$こま田 - 天然の馬糞ウニ。昆布森です。養殖の浜中より旨味が濃ゆい\(//∇//)\$ 12

天然の馬糞ウニ。昆布森です。養殖の浜中より旨味が濃ゆい\(//∇//)\

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13

海苔は愛知産。口溶けも良いし、何よりミネラル感が半端ない（＾◇＾）

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13

漬けイクラ。今シーズンのナンバーワン

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12

大トロ、中トロ、赤身の手巻き

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$こま田 - この器ごといただきたい\(//∇//)\$ 12

この器ごといただきたい\(//∇//)\

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13

海苔との相性も抜群

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12

干瓢巻き

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$こま田 - 玉子。ちゃんと小海老の味がする\(//∇//)\$ 12

玉子。ちゃんと小海老の味がする\(//∇//)\

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12

追加の穴子。愛知産です。握りは対馬ですが、愛知のピンピンは対馬を凌ぐ身質（＾ν＾）

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12

穴子は焼き過ぎくらいが好み。勿論、ツメはたっぷりポン

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12

焼き穴子と海苔はお友達

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12

熊本の小肌。二日目ですが締め具合が絶品でしたので、つまみでおかわりしてしまいました。海苔と大葉は元峰女史が所望しました

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13

追加の剣先烏賊と昆布森の天然馬糞を和えていただきます

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$こま田 - これは堪らん\(//∇//)\$ 12

これは堪らん\(//∇//)\

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12

手前は大好きな種子島焼きのお猪口

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12

今夜は最初から山廃のぬる燗でスタート

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12

高知の銘酒

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12

大阪の隠し酒

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12

滋賀の銘酒

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12

奈良の銘酒。手前は種子島焼きの徳利とお猪口

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12

山形の銘酒

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12

而今の酒蔵のオリジナル

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12

奈良の濁り酒

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12

やはり伊勢角の地ビールは外せません

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2023/07訪問6回目

4.9

料理・味5.0
サービス5.0
雰囲気5.0
CP4.5
酒・ドリンク4.5

￥50,000～￥59,9991人

駒田氏の風と雅

土曜日の夜です。

伊勢河崎です。

今夜は二か月ぶりのお伊勢参り。
もちろん、内宮にも参詣しますが、真の狙いはこちらの″こま田″さん。

今週は恥ずかしながらのお鮨爆食週間。
火曜日の鮨むらやまに始まり、銀座鮨奈可久、鮨処北前に続くこま田さん。

食べ比べれば明らかに分かるその違い。
ネタもシャリも格が違います。

本手返しから繰り出される、俵と地紙の神々しさ。
適温に管理されたお櫃と白シャリの輝き。
ピンピンを超える垂涎のネタの数々。

これ以上の駄文は不要。

そしてご馳走さまでした。

ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

＜まとめ＞
本ミルと唐津の赤ウニのつまみを追加し、銘酒の数々と伊勢のウイスキーを爆飲したので、諭吉五人を超えてしまいました。
お酒は控えるつもりが、最初の黒鮑の香りで瞬間蒸発した、余りにも軽過ぎるラッコの理性。

＜つまみ＞
⚫︎黒鮑：蒸し、鳥羽
⚫︎黒鮑：肝
⚫︎ジュンサイ：秋田

＜握り＞
⚫︎赤身：小泊
⚫︎春子鯛：鹿児島
⚫︎剣先イカ：山口、仙崎
⚫︎大トロ：小泊
⚫︎白甘鯛：炙り、塩酢橘、和歌山
⚫︎車海老：天然、師崎
⚫︎本ミル貝：師崎
⚫︎鱚：木の芽、富津
⚫︎蛤：桑名
⚫︎箸休め：
　・鰯：胡麻酢、舞鶴
⚫︎赤ウニ：唐津、細巻き
⚫︎穴子：師崎
⚫︎鮪全部入り：手巻き、愛知海苔
⚫︎干瓢巻き
⚫︎玉子焼き
-----追加-----
⚫︎本ミル貝：つまみ
⚫︎赤ウニと剣先イカ和え：唐津、仙崎

＜お酒＞
備前や種子島、九谷、伊賀などの酒器が素敵。

・伊勢角：XPA
・みむろ杉：辛口純米、露葉風、奈良
・酔鯨：純米吟醸、吟麗、高知
・菊姫：山廃、純米、石川
・作：純米、三重
・新政：No.6, 2022生酒、秋田
・山形正宗：辛口純米、山形
・神路：ウイスキー、ハイボール、伊勢

35

小泊の大トロ。この間の銀座のマグロが霞んでしまいました

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31

青森は小泊の赤身。先日の銀座のマグロはパサパサでしたが、コイツはスンゴイ。真冬の脂よりは落ちますが、それでも十二分にしっとりとしておりました

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30

本ミルは炙らない方が好き

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30

富津の鱚の昆布〆。木の芽を挟みます

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20

この唐津の赤ウニは透き通るような枇杷色でした

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15

鳥羽の黒鮑の肝

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17

黒鮑はやはり香りが違う。鳥羽産ならなおのこと。

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18

秋田のジュンサイ。ポン酢まで全て飲み干します

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16

鹿児島の春子鯛。完璧な脱水と塩入れ、酢洗いにただただ熱い溜息何もれてしまいます

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$こま田 - 長門は仙崎の剣先イカ。関東では白イカですね。このネットリ考え堪らん\(//∇//)\$ 15

長門は仙崎の剣先イカ。関東では白イカですね。このネットリ考え堪らん\(//∇//)\

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16

和歌山の白甘鯛。丁寧にサラマンダーで炙ります

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15

知多は師崎港に揚がった天然の車海老。海老味噌がウンマイ

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17

知多の師崎の本ミル貝。軽く湯通しして握る寸前にサラマンダーへ。シャリシャリ食感が好き。それにしてもデカい。ピンピンのピンです

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16

桑名の煮蛤。甘めの味付けですが、蛤の地味を包み込みます

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16

箸休めの酢締めして胡麻を塗した鰯。舞鶴産です

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17

唐津の赤ウニの細巻き。海苔は愛知産です。濃い目の苦いミネラル感が赤ウニの甘さにジャストミート

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16

対馬はお使いになりません。師崎の穴子です

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17

マグロ全部入りの手巻き。愛知の海苔の香りが素晴らしい

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16

手巻きの中身はこんな感じ。沢庵もネギも不要です

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16

干瓢巻き。今はなき銀座の新富寿司を彷彿とさせる濃ゆい色。でも、味わいは爽快です

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17

芝海老の旨味が充満。やはり、玉子はこうで無いと。基本の基です

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16

追加の本ミルです

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16

水管の先っちょです。ゴリラのビーチクのような皮を剥いだところ

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16

追加のつまみです。唐津の赤ウニと仙崎の剣先に愛知の海苔とたっぷりの本山葵をトッピング

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16

混ぜ混ぜしたところで。荒ぶる鼻息吐息にオヤジの溜息

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15

最初は地ビール。このXPAが好き

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15

奈良の銘酒

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15

高知の銘酒。この酒器が一番好きなんです

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15

山形海苔銘酒

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15

三重の銘酒

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15

大好きな石川の銘酒。山廃の熟成香がたまりません

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15

秋田の銘酒。新政にはワイングラスが似合います

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15

備前が好き

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15

種子島焼きだったかな？

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15

このお猪口が大好きなんです

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15

この焼き物も素敵ですね

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15

この酒器も好き、、別にラッコの体型に似ているからではありません

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$こま田 - 神路なんて素敵なネーミング。三重の地物のウイスキーです。それにしてもトリプルくらいの濃さのハイボール。いえね、ラッコが超超濃い目とリクエストしたので\(//∇//)\$ 15

神路なんて素敵なネーミング。三重の地物のウイスキーです。それにしてもトリプルくらいの濃さのハイボール。いえね、ラッコが超超濃い目とリクエストしたので\(//∇//)\

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16

最後に緑茶をいただき、のんびりと過ごさせていただきます

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2023/05訪問5回目

4.9

料理・味5.0
サービス5.0
雰囲気5.0
CP4.5
酒・ドリンク4.5

￥40,000～￥49,9991人

駒田氏の粋と意気

土曜日の夜です。

伊勢市です。

天照大御神の掌から静かに滴る緑雨のなか、JR口からゆっくりと歩き始めるラッコ。

多くのタクシーが止まっておりますが、そんなに遠くないし、旧道の散歩で触れるその空気が好きなんですよね。

踏み切りを渡って右に曲がり、車一台が通れるくらいの狭い路地に入ります。
往時の繁栄を偲ばせる伊勢河崎の街並み。
色々な想いを馳せながら静かに歩いていると、内宮への道標となる大きな石碑に遭遇。

その角を左に曲がると黒塀のこちら、こま田さん。

まだ黒門が閉まっていたので、勢田川の袂を一周して戻ってくると、行燈に柔らかな明かりが灯されておりました。

写真を撮影していると駅側からマスク姿の女子が現れます。その彼女が、四月からお酒周りをサーブして下さるレイカさん。確かパテシエ経験をお持ちで、加えてソムリエの資格もお持ちなのかな？

長らく二人で切り盛りされていらした駒田氏ご夫婦。
気立てが良く可愛い援軍を得て、さらに上質な雰囲気が醸されること、間違い無し。

傘を閉じて中に入ると、すかさず毛足の長いふかふかのハンディタオルが差し出されます。

『xxxさんがいらっしゃる時は、いつも雨ですわねぇ、ウフフ』と小粋な女将。

『水も滴るタダの爺さん、アハッ』とラッコ。

『生憎の雨ですが、とっておきの魚がご用意出来ております。今夜は大当たりですよ・・・』と微笑む駒田氏。

この僅か数十秒で、今夜の至福が約束されました。

カウンターの端に座り、伊勢角のXPAで喉を湿らせます。板には先端の屹立した鳥貝が折り重なります。

ウッヒャ、ダレてない、カッチカチの鳥貝や。
三河だろうな、なんて妄想を巡らせていると、二組の男女のご到着。
皆さん、タクシーでいらしたようですが、ええっ、勿体無い。この伊勢河崎の夕暮れの空気に触れないなんて・・・

それはともかく、五名でスタート。
三月にはまだ衝立が構えておりましたが、5類移行に合わせて取り外され、コロナ前の雰囲気に戻りました。

さてさてそれでは本題です。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜まとめ＞
まごうことなき超一流。
ピンピンの魚も貝もその接遇も、全くもって比類無し。
至福の時間を噛み締めながら、ただただ感謝を重ねます。

＜つまみ＞
⚫︎鳥貝：愛知
⚫︎鳥貝：内臓
⚫︎白甘鯛：八幡浜、炙り
⚫︎赤貝の紐、閖上
⚫︎鰯：白胡麻、石川

＜握り＞
⚫︎赤身：塩釜
⚫︎春子鯛：佐島
⚫︎眞子鰈：真昆布〆、愛知
⚫︎蛇腹：塩釜
⚫︎赤貝：閖上
⚫︎赤ムツ：尾鷲、皮目炙り、酢橘
⚫︎煮蛤：温仕立て、桑名
⚫︎鱚：木の芽、千葉
⚫︎本ミル貝：塩、愛知
⚫︎赤ウニ：細巻き、唐津
⚫︎鮑：蒸し温仕立て、山口
⚫︎穴子：愛知
⚫︎鮪全部入り：手巻き
⚫︎干瓢巻き
⚫︎玉子
----- 追加 -----
⚫︎眞子鰈：愛知
⚫︎泥障烏賊と赤ウニ
----- お裾分け -----
⚫︎鉄火巻き

＜お酒＞
・ISEKADO：XPA、エール
・鳴門鯛：純米、巴、徳島
・みむろ杉：Dio Abita、純米、奈良
・菊姫：山廃純米、石川
・作：純米、三重
・飛露喜：特別純米、福島
・高砂：松食鶴、純米大吟醸、三重
・七本槍：吟吹雪、純米吟醸、滋賀
・いづみ橋：恵、純米吟醸、神奈川
・山形正宗：辛口純米、山形
日本酒は五合弱

36

塩釜の大トロ。蛇腹部位です。甘くて芳醇な旨味を讃える脂に感動してしまいました。真冬の大トロと比べても遜色無し

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33

千葉の鱚。竹岡の筈。中に木の芽を忍ばせます

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34

屹立する鳥貝。見てくれはアリクイのようですが、裏のモフモフもしっかりと残り、これが適度な甘味と旨味に悶絶してしまいました

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$こま田 - 閖上の赤貝。ギリギリまで包丁を入れると先端に隙間が現れます。そこから覗く本山葵の緑。美しい。ただただ溜息。昭和の鮨屋はみんなこの技で楽しませてくれましたが、今はね、少なくなりました\(//∇//)\$ 33

閖上の赤貝。ギリギリまで包丁を入れると先端に隙間が現れます。そこから覗く本山葵の緑。美しい。ただただ溜息。昭和の鮨屋はみんなこの技で楽しませてくれましたが、今はね、少なくなりました\(//∇//)\

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19

八幡浜の白甘鯛。こいつは今夜のトップオブトップ

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15

旧道沿いの道祖神。町内会の方たちが大事にされているようですね

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15

最初はお約束の地ビールでスタート

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14

伊勢角のXPAです。キリッと爽快な味わい。メロンやパイナップルのような香味を柑橘系の酸味が優しく包み込みます

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14

箸の先端は濡らして提供。こういった気働きのできるお店も少なくなりました

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15

鳥貝こ内臓。肝周りです。すかさず日本酒にシフト

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14

この鳥貝の内臓で日本酒が一合、いけちゃいました

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14

徳島の銘酒です。酒器も素敵

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14

ちょっとした遊び心のある備前でしょうか？

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$こま田 - このお猪口は持って帰りたい\(//∇//)\$ 14

このお猪口は持って帰りたい\(//∇//)\

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14

勃ちます！白甘鯛が・・・

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14

みむろ杉の新しいライン。白ワインを意識したような軽めの仕上がり。米臭さが全く有りません

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14

塩釜の赤身。しっとりモッチリ香り良し

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14

佐島の春子鯛。脱水と塩入れが完璧。この味わいが超一流の証

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14

愛知の眞子鰈の昆布〆。この出過ぎない仄かなグルタミン酸は真昆布。鰈の地味を壊しません

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14

どっしり系の山廃で攻めます。ラッコの好きな菊姫様

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14

この酒器も素敵。まちかか、備前です

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14

この作家さんは素敵

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14

尾鷲の赤ムツ。皮目を炙ってとうもろこしの香り。太平洋側の赤ムツは筋肉質。日本海側のユルユルの脂まみれの紅瞳とは全く異なる味わい。

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14

三重に来たのでやはり地酒でしょ

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14

卯年なのだ

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14

閖上の赤貝の紐。噛めば噛むほどグルタミン酸何溢れ出します

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14

桑名の煮蛤。軽く火を入れて温かい仕立てで供します

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14

会津の銘酒

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$こま田 - 石川の鰯。完璧な酢締め。すりごまの風味でお酒が進む進む\(//∇//)\$ 14

石川の鰯。完璧な酢締め。すりごまの風味でお酒が進む進む\(//∇//)\

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14

やはり卯年なので

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14

愛知の本ミル。名古屋の市場で留め置かれるピンピンを引きました。残りがトラックで東京に運ばれます。なんでも豊洲が一番とは限りません。

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14

而今の酒蔵のフラッグシップ。酒器は明らかに備前

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15

唐津の赤ウニの細巻き

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14

備前が好き

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14

やはり備前が好き

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15

山口の鮑。蒸してから温め直して供します

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14

愛知の穴子

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14

滋賀の銘酒

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15

鮪全部入りの手巻き

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14

中トロ部位です

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14

干瓢巻き

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15

カステラ玉子

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14

ここからは追加です。昆布〆していない地物の眞子鰈をツマミでいただきます。裁き立てなのでカチカチ食感がまた嬉しい。これが鰈の風味だよなぁ、と納得

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14

眞子鰈、大好き

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14

神奈川の銘酒です

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15

これも追加のツマミ。泥障烏賊と唐津の赤ウニです

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14

唐津の赤ウニと泥障烏賊、山葵と海苔を混ぜ混ぜしていただきます。亡き義父に函館で教えてもらったラッコの大好物です

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14

まだまだ飲んじゃいます

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$こま田 - 隣のお客様が食べきれないということで、ラッコがぶんどりました\(//∇//)\。いえいえ、有り難くお裾分け、アハッ$ 15

隣のお客様が食べきれないということで、ラッコがぶんどりました\(//∇//)\。いえいえ、有り難くお裾分け、アハッ

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2023/03訪問4回目

4.9

料理・味5.0
サービス5.0
雰囲気5.0
CP4.5
酒・ドリンク4.5

￥40,000～￥49,9991人

駒田氏の至と誠

金曜日の夜です。

伊勢です。

今夜は凡そ半年ぶりのこちら、″こま田″さんにお伺いしました。駅からノテノテ、ゆっくりと歩いて勢田川まで到着。

穏やかな川面を眺めながら周囲を散策し、水運で栄えた昔日の残滓に想いを馳せます。

五分前にお店に向かうと、ちょうど黒塀の引き戸が開いたところ。中に入ると親方と女将さんに温かく迎えられ、カウンターの真ん中に座ります。

左右に二席ずつお箸がご用意されているので、今夜は五人。コロナの余波も静かになってきたので、半年前よりひと席、増えたようです。

伊勢角のXPAで喉を湿らせていると、程なくラッコと同世代のご夫妻、次女とデートの壮年男子がお見えになりました。皆さま、地元の方達かな？

さてさてそれでは本題。
いただいた内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜まとめ＞
フウ〜〜〜ッ。
深く息を吸い込み、静かに細く長く吐き出します。
何とも言えず心地良い。
この閑寂な空気に満たされた空間に漂う幸せに、ただただ、ひたすら感謝。

＜つまみ＞
こちらは握りが主なので、つまみは軽めの三種類。序章としては適量。適度に胃を刺激します。

●蝦夷鮑：蒸し、北海道
●海鼠：ポン酢、鳥羽
●煮蛸：伊勢

＜握り＞
全てがどストライク。
閖上の赤貝に悶絶すれば、ハシリの唐津の赤ウニまで登場。大満足な夜となりました。

●中トロ：富山、定置網
●剣先烏賊：千葉、塩
●細魚：志摩、阿児町安乗、昆布〆
●中トロ：漬け
●赤貝：閖上
●赤貝：紐、つまみ
●赤ムツ：引本浦
●煮蛤：桑名
●鱚：富津、漬け
●虎河豚：白子、千葉
●鮃：天然、愛知、下身
●赤ウニ：細巻き、唐津
●穴子：愛知
●マグロ：手巻き
●干瓢巻き
●玉子
----- 追加 -----
●白甘鯛：砂擦り、炙り
●赤ウニ軍艦

＜お酒＞
こちらは酒器も素敵。
備前の緋襷や種子島、伊賀の焼き物に溜息の連続です。

・伊勢角：XPA
・菊姫：山廃純米、石川
・作：純米、穂乃智、三重
・田酒：特別純米、青森
・生酛のどぶ：元祖辛口、奈良
・高砂：松喰鶴、純米大吟醸、三重
・飛露喜：特別純米、福島
・七本槍：純米吟醸、吟吹雪、滋賀
日本酒は四合弱

31

中トロの漬けです。富山湾の定置網です

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$こま田 - 閖上の赤貝です。ウリ系の香りが堪らん\(//∇//)\$ 28

閖上の赤貝です。ウリ系の香りが堪らん\(//∇//)\

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29

地物の赤ムツです。尾鷲近くの引本浦産です

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29

唐津の赤ウニがあまりにも美味しかったので

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17

富津の漬けの鱚です

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16

北海道の蝦夷鮑。伊勢と言えば黒鮑ですが、漁は始まっているものの、まだ痩せているこの時期。となれば、やはり蝦夷ですね。

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16

蝦夷鮑の肝です

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17

水で蒸しただけですが、何とも言えず、素敵な弾力

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16

鳥羽の海鼠。ポン酢仕立てです

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16

伊勢煮蛸。蛸はこのサイズがラッコの好み

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16

握りの踊り子さん達です

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17

中トロです。富山湾内の定置網です。鰤につられて湾内に迷い込んだのかな？

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16

千葉の剣先イカ。丁寧な包丁目が縦横に走ります。塩とレモンでいただきました

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16

志摩は阿児町安乗の細魚です。昆布〆

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16

閖上の赤貝の紐

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16

桑名の煮蛤です

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17

千葉の虎河豚の白子です

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16

シャリと混ぜ混ぜしたところ

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16

追い山葵です

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16

愛知の天然鮃の下身です

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17

唐津の赤ウニの登場です

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17

赤ウニの細巻きです

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16

愛知の穴子です

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16

マグロの手巻きです。ネギも沢庵も入らない、純粋なマグロ巻き

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16

〆は干瓢巻き

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16

カステラ風の玉子

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16

追加で白甘鯛を塩焼きで所望

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15

地元に敬意を払って鈴鹿の銘酒を所望。徳利は種子島焼き。手前は備前です。紋様の緋襷が素敵でした。

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17

青森の銘酒。酒器も素敵です

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15

地元の純大吟です

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15

奈良のドブロクをいただきました

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16

福島の銘酒

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$こま田 - 卯年なので\(//∇//)\$ 14

卯年なので\(//∇//)\

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14

滋賀の銘酒

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14

伊賀焼きだったかな？

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$こま田 - やはり卯年なので\(//∇//)\$ 14

やはり卯年なので\(//∇//)\

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14

最初は地ビールで

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14

伊勢角のXPAです

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14

小粋な入り口

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14

とびらが開き、アプローチへ

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14

素敵な行燈が足元を照らします

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2022/09訪問3回目

4.9

料理・味5.0
サービス5.0
雰囲気5.0
CP4.5
酒・ドリンク4.5

￥30,000～￥39,9991人

駒田氏の情と熱

祝日の金曜日です。

運悪く、台風が接近中。
神奈川の巣を出たときには曇り空だったのに、名古屋駅に着く頃には土砂降りの雨。

アカン。
これではとても外を歩く気にはなんないし、それよりなにより今夜の伊勢まで辿り着けんのかいな、ホンマ？

スマホが震えます。
覗いてみたら駒田さんからのショートメール。

『こちらはスゴい雨ですけど、大丈夫でいらっしゃいますか？　もし何か有りましたら遠慮なくご連絡ください』

アイヤァ、そんなスゲェんや！

『今、名古屋ですけど、なんとか頑張ります』なんて、軽く返信したものの、慌てて調べてみると、アイヤァ！

伊勢の先の五十鈴川と鳥羽の間が運行中止やと？

ヤバい、ヤバシビッチ！
名古屋でゆっくりお昼をいただいてからお伊勢参りの予定でしたが、こんな時は目的地に急いだ方が正解。

駅のホームできしめんをお腹に押し込み、乱れたダイヤの中、なんとか伊勢市駅に到着。幸い小糠雨だったので、近鉄口からノテノテ、お店を目指して歩きます。

およそ十分でお店の前の小道に到着。
ちょうど漆黒の引き戸を開けて外に出ていらした駒田氏と目が合います。

『うわぁ、こんな天気の中、お越しいただき有難う御座います』と、腰を折る親方。その所作に込められた感謝のお気持ちがひしひしと伝わります。

『アハッ、ご心配をお掛けしました。なんとか辿り着きました』と、頭を下げるラッコ。

中に入ると適度に間隔を空けた四人の席。
既におひとり様の男子が着席中。程なくひと組の男女がお着きになりました。

先ずは伊勢角のXPAで胃を宥め、駒田氏の手元に鎮座する立派な黒鮑を見つめます。

さてさてそれでは本題。

いただいたものは以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜まとめ＞
ひと通りお決まりのコースをいただき、いくつかのツマミを追加しました。というのもこの静謐な空間にいつまでも漂っていたい、その一念のみ。
お伺いするにはなかなかの距離ですが、神宮や鳥羽や名古屋になにかと用事を作り、季節ごとに、伊勢の海の宝と駒田氏と女将さんの衷心からの接遇に触れたい、と願うラッコでした。

＜つまみ＞
●赤ウニ：小倉
●黒鮑：国崎神戸
●黒鮑：肝、国崎神戸
●鰆：鳥羽
●真蛸：桜煮、三重

＜握り＞
●天端：大間
●白イカ：塩、酢橘
●春子鯛：鹿児島
●剥がし：大トロ、大間
●白甘鯛：徳島
●小肌：熊本
●赤ムツ：三重
●子蛤：二枚付け
●鱚：べっこう
●新イクラ：醤油漬け
●鯵：出水
●穴子：対馬
●手巻き：中トロ
●干瓢巻き
●玉子
追加のツマミ
●穴子：対馬
●白イカ赤ウニの混ぜ混ぜ

＜お酒＞
ブルゴーニュの白が5、6種類用意されておりましたが、ボトル限定とのこと。残ればお持ち帰り出来ますが、やはり飲んじゃいますよね。
左手のおひとり様男子から半分ほどシャブリをいただき、右手の名古屋女子からはモンラッシュをプレゼント。
なんだか今夜はついている、アハッ\(//∇//)\

・伊勢角：XPA
・るみ子の酒：三重
・高砂：三重
・七本槍：滋賀
・小鳥のさえずり：埼玉
・玉櫻：島根
・シャブリ：左手の男子から
・シャサーニューモンラッシュ：右手の女子から

35

大トロの剥がしです。スジが無いので溶けるような味わい

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34

白イカです。丁寧な包丁目にお気づきでしょうか？

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33

対馬の穴子です。強めに炙りました

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31

白甘鯛です。珍しく徳島産。甘鯛とは全く異なる太い筋繊維にただただ溜息の連続です

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19

鱚のべっこう仕立て。地元の漁師さん達がお弁当にされていたとのこと。間には大葉。べっこうなので軽く青唐辛子を効かせた保存食ですね。

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17

先ずは伊勢の地ビールで一献

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$こま田 - 小倉の赤ウニ。いつもは唐津をお使いとのことでしたが、海が荒れていたので入荷無し。でもこの北九州の赤ウニもウンマイっす\(//∇//)\$ 18

小倉の赤ウニ。いつもは唐津をお使いとのことでしたが、海が荒れていたので入荷無し。でもこの北九州の赤ウニもウンマイっす\(//∇//)\

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15

国崎神戸の黒鮑。神宮の献上鮑として夙に有名。その名残です。

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$こま田 - さすがの国崎神戸。栗の香りがしました。天照大御神もお喜びかと、アハッ\(//∇//)\$ 16

さすがの国崎神戸。栗の香りがしました。天照大御神もお喜びかと、アハッ\(//∇//)\

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16

黒鮑の肝です

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14

黒鮑の肝に山葵をトッピング

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15

日本酒のメニュー

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15

この酒器が好き。種子島焼きです

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15

鳥羽に水揚げされた鰆。実際はセントレア空港沖の釣りらしいです。皮目を軽く炙った焼霜仕立てで提供

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15

このさわらほムッチリしていてウンマイ

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15

三重産の真蛸の桜煮

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15

握りのネタの一部です

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15

大間の天端です。真冬の旬の黒マグロと遜色の無い味わい

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15

この酒器も素敵です

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15

鹿児島産の春子鯛。完璧な脱水とその隙間に入り込んだ塩の旨味に悶絶

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16

熊本産の小肌です。かなり小さめのサイズでした

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15

三重産の赤ムツ。日本海のそれは脂が多過ぎますが、こちらはちょうど良い。紅瞳が肥満時ならこちらはまるでアスリート

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15

子蛤の二枚付け

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14

このお猪口は持ち手の窪みが手に馴染みました

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15

初めての銘柄でしたので、瓶を見せていただきました。十年ものの古酒ですね

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15

古酒ということで、色合いを確かめるべく白磁で一献

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16

新イクラです

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15

鯵です。出水です

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15

大間の中トロの手巻きです

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15

干瓢巻き

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15

玉子

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14

お隣さまから『飲みきれないので』とプレゼントされたシャサーニュ・モンラッシュ

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15

追加のツマミに穴子を一本、所望。塩と山葵でいただきます

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15

島根の銘酒で締めました

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16

追加のツマミ。白イカと赤ウニです

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15

混ぜ混ぜしていただきます

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2022/05訪問2回目

4.8

料理・味4.5
サービス5.0
雰囲気5.0
CP4.5
酒・ドリンク4.5

￥30,000～￥39,9991人

駒田氏の気と心

金曜日の夜です。

伊勢です。

一昨年の四月にお伺いする予定のところ、三重県の指導に基づき県外からの来店は中断。しばらく様子を見ておりましたが、再開されたことを知り、早速問い合わせます。

まだまだ油断は出来ないので、夜は一回転の四席のみの営業とのこと。狭い門が故に、五月に入ったこの日と相成りました。

前回は駅前からノテノテと歩きましたが、シトシト降り続く五月雨に負けたラッコ達はタクシーで移動。

江戸時代の繁栄を忍ぶ素敵な通りの左手に続く黒塀。聞けば、日本橋の三越の創業者は松阪ご出身ですが、その初代番頭の方のお住まいだったとか。

黒塀やアプローチの小庭の写真も添付しましたので、是非往時の佇まいをご想像下さいませ。

さてさて、六時ちょっと過ぎに入店します。すでにご常連さまと思しき壮年男子の二人組が歓談中。

ラッコ達二人は真ん中の二席を空け、カウンターの奥に座ります。

駒田氏と奥様から長い不義を詫びられ、頭の下がるラッコ。

三年前の来店なのに、その際に伊勢の地ビールをいただいたこと、ツマミの本ミルに感激したラッコの丸顔や種子島焼の酒器に見惚れたこと、などなどを覚えていらしたその接遇力の高さに、こりゃあ参った、やはり再訪して良かった、と深くうなずきます。

『ごゆっくりしてください』との思い遣りに甘えて、ついつい長っ尻の三時間。

次回が早くも楽しみですね。

ひとつひとつのコメントは写真欄に記載しておりますので、画像とともにお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜まとめ＞
ツマミは勿論のこと、一見、白シャリに見える赤酢仕立てのシャリが、抜群に口に合う。
塩と砂糖でコクづけしたそれは、修業元の『あら輝』仕込み。当時は荒木氏の奥様の実家の春日部のお米を使用されておりましたが、駒田氏曰く『親方のシャリに惚れました』とのこと。
『ええって、春日部ェ〜』と、隣の二人組も思わず叫びます。
『クレヨンしんちゃんしか無いと思っていた』なんて、失礼なラッコ。
勿論、こま田さんのシャリは春日部ではありませんので、誤解なく。

＜つまみ＞
●鳥貝：伊勢湾
●白甘鯛：徳島
●赤貝：閖上
●赤貝紐：閖上

＜握り＞
●赤身：石垣島、延縄、石司
●春子鯛：鹿児島
●剣崎烏賊：仙崎
●眞子鰈：昆布〆、伊勢湾
●中トロ：石垣島、延縄、石司
●小肌：富津
●蛤：桑名
●赤ウニ：唐津
●本ミル貝：愛知
●鯵：島根、どんちっち
●蒸鮑：萩
●穴子：愛知
●すき身：手巻き
●干瓢巻き
●玉子
------ 追加 ------
●鱚：漬け、富津
●鰯：鳥取
●本ミル貝：ツマミ

＜お酒＞
・伊勢角：XPA
・るみ子の酒：特別純米、三重
・みむろ杉：特別純米、奈良
・羽前白梅：純米、山形
・七本槍：純米、滋賀
・新政：純米、2021
・新政：純米、No.6 X-type
・三千盛：純米大吟醸、岐阜

32

唐津の赤ウニ。抜群です

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27

萩産の鮑を蒸しです供します。これもウンマイっす

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25

鯵です。島根のどんちっち。イワシのような脂に悶絶しました

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25

大トロに近い部位の中トロです。赤身と同じく、石垣島の延縄です

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15

伊勢湾の眞子鰈の昆布締めです。昆布が主張し過ぎず、これはウンマイ

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14

伊勢湾の鳥貝。小振りですが、アミノ酸の旨みはたっぷりポン

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14

この白甘鯛には悶絶。八幡浜ではなく徳島産とのこと。ラッコも初めてです。塩と山葵でいただきました

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14

閖上の赤貝。布巾をあてて無駄な水分を抜き取ると、ムクムクッと立ち上がる身。パシッと叩く必要は有りません。鮮度の違いですね。香りも昆布の旨味も抜群でした

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14

閖上の赤貝の紐。昆布をいただいているかなような旨味の塊でした

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14

石垣島の延縄の赤身。五月とはとても思えない身質と旨味に悶絶してしまいました。仲卸は石司さんです

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14

鹿児島の春子鯛。完璧な脱水と適度な歯応え

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14

剣先烏賊。関東では白烏賊。山口の長門地方は仙崎産です。ただただ、甘い

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13

奈良の銘酒

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14

富津の小肌

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14

まな板の上の本ミル

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14

桑名のハマグリ。握る前にサラマンダーで軽く温めます

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14

愛知産の本ミル貝。この食感と繊細な甘味がラッコの大好物

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14

愛知産の穴子

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13

マグロの隙間の手巻き。海苔は丸山の混とびです。香りが素晴らしい

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13

コースの締めは寛平巻き

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14

キスの漬け。中に潜むのは大葉です

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14

鳥取産のイワシ

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14

追加のツマミです本ミルをいただきました

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14

カステラ仕立ての玉子

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14

お手前です

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14

雨に濡れた敷石が美しい

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14

コロナ退散を願い、八坂神社の牛頭大王を飾ります

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14

伊勢の地ビールです

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12

手前が種子島焼きのお猪口。中里氏の逸品です。この色艶が好き

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13

この酒器が好き

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13

この酒器も素敵です

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13

三重県の地酒です

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12

山形の銘酒

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13

新政です

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14

新政です

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13

グラスは新政用

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14

滋賀の銘酒

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14

三千盛の純米大吟醸は初めてでした

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14

お酒のメニューです

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2019/06訪問1回目

4.7

料理・味4.5
サービス5.0
雰囲気5.0
CP4.5
酒・ドリンク4.5

￥20,000～￥29,9991人

駒田氏の静と動

日曜日の夜です。

昨夜の名古屋から松阪を経て、伊勢市に到着。
令和の御代を祝し、神宮に参詣します。

駅前から内宮に向かう車中は曇り空ですが、五十鈴川にかかる宇治橋を渡る辺りから、大粒の雨に迎えられます。

これも日々の原罪を洗い流す禊の雨か？

カソリックと神道の良いとこどりを勝手に解釈し、滞りなく身を清めたラッコは、雨の切れ目を幸いに、松阪市駅からこま田さんにのんびりと歩きます。

こま田さんのあるエリアは、江戸時代から海運で栄えた歴史ある街並み。商家だけでは無く、その商売に目を光らせる武家屋敷が軒を連ねます。

勿体ない。

ただお店にやって来て、美味い、とだけ唸って駅に帰るのもなぁ、まあそれは人それぞれですから良いも悪いも言い切るものでも有りませんが、こちらにお越しの際は時間に余裕を持ち、周辺を散策されることをお勧めします。

さてさて六時前にお店の入り口に到着。
武家屋敷のような設えですね。

好き！

飛び石をリズミカルにとんとんとん、と踏みしだくと、左手の引き戸の奥に人影が？

『お待ちしておりました』と、あすなろ白書の頃の西島秀俊を彷彿とさせる若い衆が、引き戸を開けてくださいます。

ええっ、なんやろ、入り口にセンサーでも付いてんのかいな？でもネコにも反応するだろうし、まさか、時間に合わせてお出迎え？

『カウンターの奥に、どうぞお座りください』とのこと。

長傘を傘立てに刺し、カウンターに進むと既にお二人の女子が食事中。

うむ。なるほど。先程の西島秀俊目当てやな？なんて、勝手に頷くラッコが一匹。

着席して内装をぐるりと一瞥していると、奥からその西島秀俊が現れ『遠いところ、また足元のお悪い中、こんな遠くまでようこそおいで下さいました』と、クォーターのような薄茶色の瞳で、ラッコの小さなショボい眼を見てキレ良くご挨拶。

あいヤァ！

こちらが駒田さん？

参りました。
既に寄り切り寸前。徳俵に足が掛かってしまいました。

油断してしもうた。
あすなろ白書の西島秀俊が駒田氏とは・・・

後でラッコと十歳しか違わないと知り、二度、ビックリ。

カッコ良過ぎる。
さすが、あら輝でしごかれた成果か？

全ての所作に無駄がなく、しかも美しい。

静と動。

呼吸を止めて素材を見つめる静。
魚を斬りつけ握りに移行する動。

一連の動作は滑るようになめらかだけど、コマ割りした際の一つ一つの動作のキレが良い。

キュッ、キュッ、キュッ！

超一流ダンサーの動きを彷彿とさせます。
アクセルとブレーキが小気味良い。

コースを一通り楽しみ、いくつか追加を所望し、八時過ぎにお会計。

困った困った。
通いたいお店がまた一つ、増えてしまいました。

門の外まで駒田氏にお見送りいただき、街灯も少なく細い道を駅までのんびりと歩きます。

そしてご馳走様でした。

いただいたものは以下の通り。
コメントは写真と共にどうそ。その方がイメージが伝わり易いと思いますので。

＜つまみ＞
ラッコは山葵食い。
少なくなるとさり気なく追加して下さいました。

●黒鮑
●本アラ
●馬糞ウニ
●本ミルの炙り
●蓴菜
●本ミルの卵の炙り

＜握り＞
シャリは色の薄い赤酢と塩のみ。ウンマイ。置くと沈む！

●漬け
●春子鯛
●白イカ
●大トロ
●赤ムツ
●車海老
●縞鰺
●赤ウニ
●鳥貝
●穴子
●寛平巻き
●卵
追加
●鯵の酢締め
●大トロ蛇腹の細巻き

＜お酒＞
●伊勢角屋麦酒：ペールエール
●侶：純米愛知、義侠の酒蔵
●長珍：純米大吟醸、生、愛知
●田酒：特別純米、青森
●田中六五：純米、糸島
●高砂：純米大吟醸、三重

酒器は備前焼に種子島焼。
特に種子島焼を唐津で再現される中里隆氏の作品が素敵。人形町のお寿司屋さんでも愛でました。

追記：
のんびりと路地を歩いていると、ミニバンがラッコの前に停車。訝っていると、下ろしたドア窓から椎名林檎風のおかみさんが『●●●様。先程はお見送りできずに申し訳ございませんでした。どうぞお乗りください。駅までお送りいたします』
ラッコがオヤジ狩りにでも合うと思われたのかなぁ？
酔っ払いが道に迷うとでも？
もちろん、その御厚意を無駄にはいたしません。甘えてしまいました。

32

大トロ、蛇腹。下北半島の尻労（しつかり）の定置網。津軽海峡を渡り終え、尻屋崎を超えて南下した辺りの太平洋岸

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29

対馬の穴子。和三盆とお酒で煮て、仕上げにサラマンダーです炙ります。今夜のナンバーワン

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27

天然車海老。伊勢湾の底引網に日に数本かかるものを引いています

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27

伊勢湾のトリ貝。しっかり目に湯通しされています

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18

唐津産の赤ウニ

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15

黒鮑蒸し。鳥羽の相差（おうさつ）産

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14

秋田の天然蓴菜。三種町森岳地区。上物。物が違う。自家製ポン酢との対比も美しい

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13

黒鮑の肝。深い滋味。ファーストコンタクトは苦く、セカンドコンタクトは甘い

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13

本アラ。佐渡産

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17

余市の塩水馬糞ウニ。塩水切りがやや弱め

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11

愛知産の本ミル貝の炙り。ぽりぽり食感

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12

本ミル貝の卵。六〜七月の珍味

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12

漬け

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12

春子鯛

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11

白イカ。塩と酢橘で

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11

三重の赤ムツ。塩と酢橘で。日本海産は脂が強過ぎるので、太平洋側を選ばれているとのこと

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13

天然縞鰺。高知の宿毛産

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12

鯵の酢締め

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11

芝海老と長芋の卵

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11

寛平巻き。有明産。丸山の佐賀のはしり

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11

大トロ蛇腹巻き

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13

大トロの蛇腹を細巻きにしちゃっタァ

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11

食後のお茶

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12

伊勢地ビール。八重洲にもこちらの角屋さんがあるので、行ってみよ（＾◇＾）

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10

これも種子島焼。唐津の中里隆氏の作品

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10

備前焼の徳利

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10

備前焼のお猪口

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10

種子島焼。唐津の中里氏の作品

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10

種子島焼。唐津の中里隆氏の作品。緑青色が好き

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9

アプローチ

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10

アプローチ

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10

近くの河川。江戸時代は海運で栄えたそう

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8

お酒のメニュー。値段未記載が不安ですが、適正価格でしょう

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口コミが参考になったらフォローしよう

raccostar

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raccostarさんの他のお店の口コミ

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船着場から直行してしまったのだ、の巻

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もみじの木（宮島口、広電宮島口 / あなご、郷土料理、丼）

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ミュージアムカフェ（玖波 / カフェ）

下瀬美術館にお伺いしたのだ、の巻

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raccostarさんの口コミ一覧（3192件）を見る

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店舗情報（詳細）

店舗基本情報

店名	こま田
受賞・選出歴	2026年Gold受賞店 The Tabelog Award 2026 Gold 受賞店 2025年Silver受賞店 The Tabelog Award 2025 Silver 受賞店 2024年Bronze受賞店 The Tabelog Award 2024 Bronze 受賞店 2023年Bronze受賞店 The Tabelog Award 2023 Bronze 受賞店 2022年Bronze受賞店 The Tabelog Award 2022 Bronze 受賞店 2021年Bronze受賞店 The Tabelog Award 2021 Bronze 受賞店 2020年Bronze受賞店 The Tabelog Award 2020 Bronze 受賞店 2019年Bronze受賞店 The Tabelog Award 2019 Bronze 受賞店寿司百名店 2025 選出店食べログ寿司 WEST 百名店 2025 選出店寿司百名店 2022 選出店食べログ寿司 WEST 百名店 2022 選出店寿司百名店 2021 選出店食べログ寿司 WEST 百名店 2021 選出店過去受賞を見る受賞・選出歴閉じる The Tabelog Award 受賞歴 2026年Gold受賞店 The Tabelog Award 2026 Gold 受賞店 2025年Silver受賞店 The Tabelog Award 2025 Silver 受賞店 2024年Bronze受賞店 The Tabelog Award 2024 Bronze 受賞店 2023年Bronze受賞店 The Tabelog Award 2023 Bronze 受賞店 2022年Bronze受賞店 The Tabelog Award 2022 Bronze 受賞店 2021年Bronze受賞店 The Tabelog Award 2021 Bronze 受賞店 2020年Bronze受賞店 The Tabelog Award 2020 Bronze 受賞店 2019年Bronze受賞店 The Tabelog Award 2019 Bronze 受賞店 2018年Bronze受賞店 The Tabelog Award 2018 Bronze 受賞店百名店選出歴寿司百名店 2025 選出店食べログ寿司 WEST 百名店 2025 選出店寿司百名店 2022 選出店食べログ寿司 WEST 百名店 2022 選出店寿司百名店 2021 選出店食べログ寿司 WEST 百名店 2021 選出店
ジャンル	寿司
予約・お問い合わせ	0596-28-7747
予約可否	完全予約制
住所	三重県伊勢市河崎2-14-18 大きな地図を見る周辺のお店を探す
交通手段	近鉄　伊勢市駅下車　徒歩約10分伊勢市駅から651m
営業時間	火・水・金・土・日 18:00 - 22:00 月・木定休日 ■ 定休日不定休
予算	￥30,000～￥39,999
予算（口コミ集計）	￥40,000～￥49,999 利用金額分布を見る
支払い方法	カード不可電子マネー不可 QRコード決済不可

席・設備

席数	6席（カウンター席のみ）
個室	無
貸切	不可
禁煙・喫煙	全席禁煙
駐車場	有 4台、約50m離れた場所にある、15,16,17,18番を利用
空間・設備	オシャレな空間、落ち着いた空間、カウンター席あり

メニュー

ドリンク	日本酒あり、焼酎あり、ワインあり
料理	魚料理にこだわる

特徴・関連情報

利用シーン	一人で入りやすい｜知人・友人とこんな時によく使われます。
ロケーション	隠れ家レストラン、一軒家レストラン
ホームページ	https://ise-komada.com/
オープン日	2013年1月8日
備考	金額は￥33,000～のお任せコースのみ
初投稿者	diemberⅡ（39）