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ランキングと口コミで探せるグルメサイト
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
定期的に予約してくれる方のおかげで年２ペースで伺ってます。まだ「鮨なんば」の時でしょうか。2020年、向春の本鮪をいただきに伺いました。まずは「穴子の稚魚」からスタート。2月半ばから市場に出回る海鮮ですが、こうやって旬物を最初に出してくれるのは本当に嬉しい。次は「白子の茶碗蒸し」。僕はしゅん輔の茶碗蒸しが凄く好きで、玉子と出汁の割合がちょうどよく、出汁は薄目の塩梅。いい感じにお腹を刺激させてくれます。「鰤と真鯛」「あん肝蒸し鮑」が並びいよいよ握りがスタート。「スミイカ」「甘鯛昆布締め」「サヨリ」「コハダ」と来て、終盤は川南の「本マグロ」と「鯖」を堪能。いや〜マジでしゅん輔の握りはウマイ!!同伴女性が言うには食べるにはちょうど良いサイズでもちろんシャリとネタが一体化してるんだけど、口の中で一粒一粒のシャリとネタが軽やかにほぐれる握り具合。もう最高です。しゅん輔は日本酒のラインナップが豊富、というか、厳選された酒を多く揃えます。特に十四代が強いんだけど「十四代の槽垂れ」がめっちゃ美味すぎてペアリングも抜群でした。ここの鮨は次の朝まで余韻が残っているんですよね。行くたびに進化するしゅん輔。次回の予定は2021年春。