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雰囲気のあるエントランス
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大阪湾のさわら
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山本 純米吟醸
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秋田の平目とサヨリ
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秋田のアラの炙り
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飛露喜
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大間本鮪の中トロの漬けと生
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大間の本鮪赤身
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さんま
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秋田の水タコ
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閖上の赤貝
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だだみ(タラの白子)とカワハギと河豚ネギ
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べったら漬けとガリ
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十四代 純米吟醸
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炙りさんま
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めかじきのネギマ
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いくら
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秋田のアオリイカ
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ゆきの美人 純米吟醸
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対馬のカツオの漬け
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秋田の真サバ
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蒸し車海老
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日和田 純米大吟醸
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玉子焼き
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ウニの海苔巻き
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新政 ラピス
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秋田のクエ
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穴子
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クエのお吸い物
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お茶
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当初、秋田きってのイタリアンの名店『f』さんにお邪魔する予定だったのですが急な電気設備の故障によりこちらのお店を手配して頂く事になりました。
移転後のすし匠さんを訪問するのは初めてだったので丁度良い機会だったかもしれません。
新しい店舗はエントランスにもこだわった落ち着いた和の佇まいでなかなか良い雰囲気です。
店内も清潔感のある白木造りになっており以前よりゆったり広くなった感じです。
酒杯を傾けながら久しぶりに大将の握る芸術的な寿司を楽しむ事にしました。
今回、頂いたネタは以下の通りです。
さわら
平目
サヨリ
アラの炙り
大間本鮪の中トロ 生と漬け
大間の本鮪赤身
つぶ貝(写真を失念)
カマス(写真を失念)
さんま
水タコ
閖上の赤貝
だだみ(タラの白子)
カワハギと河豚ネギ
炙りさんま
めかじきのネギマ
いくら
アオリイカ
カツオの漬け
真サバ
蒸し車海老
玉子焼き
ウニの海苔巻き
クエ
穴子
以前の大将の握りも確かな技術に裏打ちされた非常にレベルの高いものだったのですが今回と比べると幾分真面目過ぎて面白味に欠けるきらいがあった様に思います。
細かい包丁の入れ方や焼き・炙り等の技法を駆使して味や食感に変化をつけたり、遊び心に満ちた大胆な手法を取り入れたりと以前に比べ味も楽しさも格段に進歩しました。
大胆さと繊細さが高次元でバランスされた素晴らしい寿司だと思います。
また日本酒のラインナップが充実している事はもとよりそれらを毎回異なる酒器で提供する酒器のラインナップの多さにも驚きました。
進化を続ける大将の寿司が次回訪問時にどう変化しているか今から楽しみです。どうもご馳走さまでした。