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空豆2015.4
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北海道様似のツブ貝2015.4
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銚子のカツオ2015.4
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ホタルイカの味噌漬け2015.4
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あん肝2015.4
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而今2015.4
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このわたの茶碗蒸し2015.4
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このわたの茶碗蒸し2015.4
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マグロのねぎま2015.4
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ガリ2015.4
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カキの酒蒸し味噌漬け2015.4
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ホタテの磯部焼き2015.4
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熊本天草の小肌2015.4
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三重県産タイ2015.4
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三重県産さわら藁焼き2015.4
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東京湾横芝のスミイカ2015.4
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鹿児島定置網のマグロ2015.4
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芋焼酎水割り2015.4
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アジ2015.4
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車海老2015.4
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三河産ミル貝2015.4
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銚子の金目鯛2015.4
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青森のムラサキウニ2015.4
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追加：赤貝2015.4
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追加：金目鯛2015.4
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宮城県閖上のアナゴ煮詰め2015.4
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アサリ汁2015.4
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玉2015.4
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追加：かんぴょう巻2015.4
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枝豆
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青森のヒラメ
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丹後のとり貝
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北海道のツブ貝
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ホタテの磯辺焼き
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あん肝
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北海道積丹半島古平産の塩ウニ
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えぼ鯛一夜干し
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ウーロン茶
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自家製ガリ
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新子
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小肌
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鯛
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シマアジ
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カツオ
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中トロ
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アジ
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車海老
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金目鯛の炙り
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唐津の赤ウニ
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黒むつ
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穴子ツメ
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アサリ汁
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玉子
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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
【再訪】 ２０１５．４
日曜ランチに家内を誘って半年以上振りの訪問です。女性には膝掛けの心配りが。
お通しは空豆の塩茹で。
先ずはおつまみから、
軽く塩を振った北海道様似のツブ貝。
塩と生姜とアサツキがちょんと乗り軽く漬けにした銚子のカツオ。
柚子風味がほんのりしたレアさも残るホタルイカの味噌漬け。
甘い煮付けが絶妙絶品のあん肝。
バター香る、底のこのわたと一緒に長芋、梅が少し入った熱々のこのわた茶碗蒸し。
マグロのねぎま。
ここで握りのコールがあったが、もう少しツマミを食べたく、
カキの酒蒸し味噌漬け。
定番のホタテ磯部焼き。
続いて握りで、
熊本天草のキレイな小肌。
分厚いのに溶けていく4日目の三重県産タイ。
藁の香りが後からほんのりな三重県産さわら藁焼き。
塩とスダチを振った少し寝かせた東京湾横芝のスミイカ。
鹿児島定置網のマグロ。
肉厚なアジ。
前回と違った車海老。
三河産ミル貝。
スペシャリテである銚子の金目鯛。
青森のムラサキウニ。
宮城県閖上のアナゴ。煮詰めで。
大将曰く薄っすいアサリ汁。
カステラのような玉。
追加で、
赤貝。
かんぴょう巻き。
ホタルイカの味噌漬け。
金目鯛。
瓶ビール、三重の而今、芋焼酎水割り3杯を頂きました。
焼酎は芋、米、麦の中から特に銘柄はなくお任せで。
あと11月に日本橋蛎殻町にお引越しだそう。女将さんのご実家の洋食屋を改装して新生すぎた江戸前を。
より一層の美味しいお寿司を楽しみに伺いたいと思います。
【初訪】
予約の取れない憧れのお寿司屋さん。食べログ寿司総合ランキングでも全国ベスト10に入る人気店。
最寄り駅の馬喰町駅又は馬喰横山でも徒歩数分ほどのビル群に囲まれた一角にありました。
明治20年創業の日本橋蛎殻町の都寿司にて修業し、橘町で独立開業した大将の杉田氏。
大きな木の看板に瓦の軒がある和の佇まいに、心地よい緊張感が湧いてきます。
L字型のカウンター10席。
昨今のネタショーケースが無くなった新江戸前スタイルではなく、昔ながらの氷の入ったショーケース。
特に気取らない雰囲気の中、大将の優しい握りを堪能できました。
懐の深さを感じさせる笑顔と謙遜さがすごく印象的な大将です。
4月からの増税に伴いお任せコースは15,000円（税抜）。
お通しはほんのり温かい枝豆。
続いてつまみ。
青森のヒラメ、丹後のとり貝、北海道のつぶ貝、ホタテの磯辺焼き、あん肝、積丹半島古平産の塩ウニ、えぼ鯛一夜干し。
大将から手渡しされたホタテの磯辺焼き。熱々で身もふっくら。そして甘い。
あん肝は甘く煮付けてありながらも上品。
塩ウニは寿司屋でつまみを楽しむ醍醐味的な味。日本酒がぐいぐい進みそう。
そして握りへ。醤油をつけない江戸前スタイル。
新子、小肌、鯛、シマアジ、カツオ、中トロ、アジ、車海老、金目鯛、唐津の赤ウニ、黒むつ、穴子ツメ、アサリ汁、玉子。
トップは江戸前の夏ネタ、新子から。この時期に来店できラッキーでした。
カツオは藁焼きで。風味豊かで香ばしく、脂の旨味もふわっと味わい深い。
アジ、、評判通りのシャリを包んだ肉厚アジ。舌にまとわりつくようなとろけ感。ヤバイ。
車海老。こちらも人気ネタ。人魚のようなフォルム。
ほんのりと温かい身のぷりぷりした甘さとミソの苦味が溶け合って、濃厚な風味にしてくれます。旨い。
金目鯛の炙り。こちらも定番の握り。ちょこんと乗ったカラシがアクセントに。伊豆諸島の島寿司のよう。
ぷりぷりした厚い身。旨味と香ばしさが最高の一貫。美味しい～
ウニ。唐津産の赤ウニだそう。軍艦ではなく生ウニで包んだ握り。甘くて、とろけました。
ここで大将から一言。
「このあとは穴子、玉子、お椀で終了となります。お腹一杯になりましたか？それとも追加で何か召し上がりますか？」
食べていないネタを紹介してもらい、その中から黒むつを追加でお願いしました。
晩秋から冬が美味しい旬の黒むつは塩焼きで食べるのが美味しいと思っていた概念が変わりました。
脂そのままの旨味と身の弾力を味わえる握りです。
穴子は煮詰めか塩のどちらかを選択します。ハーフ＆ハーフも可能でした。
煮詰めで頂きましたが、ホロホロと口の中でとけていきました。
〆の玉子。こちらも名物ですね。
見た目はカステラで、しっとりとして甘みが強く、デザート感覚のような気品ある玉子焼です。
握りの前に出されるガリも包丁が美しく入り、甘さ控え目で生姜の味がしっかりして美味しかったです。
アルコールは乾杯の瓶ビール1本だけで、後はウーロン茶。
人気店の寿司をとことん味わいたい気持ちで訪問しました。実際美味しそうな日本酒の誘惑に負けそうになりましたが、、。
こうして美味しく楽しい二時間半の宴は幕を閉じました。
握り全般、ネタがシャリを覆いしかも肉厚、大振りで丸みがあり、一貫一貫にお得感のある握りですね。
大将の優しくゆっくりとした握り。シャリもフワッとしてほぐれ具合も絶妙。
予約が取りづらい店ですが、再訪したいと思える何かを感じたまま店を後にするような寿司屋さん。
機会を逃さずまた利用しようと思います。