うまのあさんが投稿した鮓職人秦野よしき（東京/麻布十番）の口コミ詳細 [食べログ]

この口コミは、うまのあ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

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

移転鮓職人秦野よしき麻布十番、六本木、六本木一丁目/寿司、海鮮、日本料理

7回

夜の点数：4.3
- ￥20,000～￥29,999 / 1人
- 料理・味 4.4
  
  |サービス 4.2
  
  |雰囲気 4.2
  
  |CP 4.5
  
  |酒・ドリンク 4.5

7回目

2019/04 訪問

夜の点数：4.3
- ［料理・味4.4
- | サービス4.2
- | 雰囲気4.2
- | CP4.5
- | 酒・ドリンク4.5 ］

【再訪】２０１９．４
今宵もグルメな友人と会社帰りの18時スタート。
おつまみ&握りのお任せコース。

鯛（明石）
蒸し鮑（宮城）
鰆（銚子）
牡蠣の南蛮漬け（釧路）
白エビ素揚げ花山椒（常照皇寺）のスープ
春子鯛
アオリイカ
金目鯛
カマトロ（那智勝浦）
漬け（那智勝浦）
中トロ（那智勝浦）
雲丹
ノドグロご飯
小肌
イサキ（明石）
ブドウエビ（石巻）
カツオ（八丈島）藁炙り
穴子
玉
トロ巻き

安心安定の美味さ。
加えて、幻のブドウエビや旬の短い花山椒まで味わえた。

7月には同じ麻布十番の2丁目に移転予定。
メンバーも一新してパワーアップ。ソムリエや女性ホールスタッフも。
指パッチンも魅せて、いつもと違って賑やかな秦野よしき。

鳥居坂下のビルでの「鮓職人秦野よしき」も今回が最後かもしれませんが、
移転後の新生「麻布十番秦野よしき」もどう進化していくのか楽しみです。

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那智勝浦

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牡蠣の南蛮漬け

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白エビ花山椒

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カマトロ

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イサキ

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ブドウエビ

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ブドウエビ

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トロ巻き

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記念の鮓職人

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新店予約済み

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2019/04/19 更新

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6回目

2018/11 訪問

夜の点数：4.3
- ［料理・味4.4
- | サービス4.2
- | 雰囲気4.2
- | CP4.5
- | 酒・ドリンク4.5 ］

【再訪】２０１８．１１
今宵もグルメな友人と会社帰りの18時スタート。

平目
平目の皮の湯引き
セイコ蟹
鰆
白子（羅臼）
あん肝（寿都）
カスゴ
サヨリ
しめ鯖（八戸沖）
中トロ（大間：延縄）
カツオ藁炙り
雲丹（色丹）
ノドグロ(乳化させてマヨネーズのように)
アジ
カワハギ（肝入り）
鮪いぶりがっこ大葉太巻き(濃厚アラ汁と）
穴子
玉（鮫のすり身に黒糖とコスタリカ塩）

スペシャリテが封印されていた。
干瓢パイ、ナスの揚げ浸し握り、ダミエ風玉子焼き、、。
次のステップへ。

口の中で乳化するようバランス良く調和を図った美味しい一品。
日々挑戦・進化。大好きな寿司屋の1つです。
そして来年がもっと楽しみに。

それと今回はいつもと違って静かな宴だった。
毎度大将の渾身のダジャレも振るわないほどに。
急なキャンセルってひどいね。非常識にも程があるわ。

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平目

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平目の皮の湯引き

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セイコ蟹

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鰆

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白子

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あん肝

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カスゴ

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サヨリ

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しめ鯖

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中トロ

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カツオ藁炙り

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雲丹

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ノドグロ

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アジ

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カワハギ

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太巻き

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あら汁

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穴子

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玉

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2018/12/02 更新

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5回目

2018/07 訪問

夜の点数：4.2
- ［料理・味4.4
- | サービス4.2
- | 雰囲気4.2
- | CP4.5
- | 酒・ドリンク4.5 ］
￥20,000～￥29,999

/ 1人

【再訪】２０１８．７
今宵もグルメな友人と会社帰りの18時スタート。

干瓢パイ
鯖の棒寿司
シジミと海苔のスープ
真鯛（淡路）
石川県の鮑肝貝柱
鰹藁炙り
琵琶湖稚鮎揚げ出し
ゴーヤのガリ
春子鯛
アオリイカ　
金目鯛（銚子）
黒ムツ鰹出汁と一緒に
中トロ（塩釜）
小肌おぼろで
大トロ（塩釜）
雲丹すび
イワシ（銚子）
漬け（塩釜）
車海老芝海老おぼろと
トロタク太巻きあら汁
赤雲丹（唐津）
穴子（塩）
しじみ汁
玉
抹茶ラテ（抹茶と豆乳）

10日熟成アオリイカ。
ギリギリの煮卵風味が赤酢シャリと相まって美味。
スペシャリテのナスの揚げ浸しにムラサキウニ乗せちゃいました。
大将曰く、雲丹となすびで「雲丹すび」だと。
車海老の甘みにガツンと芝海老おぼろで甘さを足す古典的な握り。
唐津の赤雲丹は甘く濃厚。

あっという間ですが若い二人のダジャレも耳に心地よく寛げる時間。
美味しいのは毎度だが、食べながらまだまだやってくれそうな大将。
2番手さんも良かったね。

干瓢パイ

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鯖の棒寿司

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シジミと海苔のスープ

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真鯛

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真鯛

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鮑

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鮑の肝、貝柱

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鰹

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稚鮎揚げ出し

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塩釜

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ゴーヤのガリ

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春子鯛

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アオリイカ

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金目鯛

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黒ムツ鰹出汁

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中トロ

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小肌

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大トロ

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雲丹すび

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イワシ

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漬け

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車海老

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トロタク太巻き

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トロタク太巻き

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あら汁

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トロタク太巻き

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赤雲丹

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穴子（塩）

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しじみ汁

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玉

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抹茶ラテ

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2018/07/31 更新

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4回目

2018/03 訪問

夜の点数：4.2
- ［料理・味4.4
- | サービス4.2
- | 雰囲気4.2
- | CP4.5
- | 酒・ドリンク4.5 ］
￥20,000～￥29,999

/ 1人

【再訪】２０１８．３
グルメな友人を誘って花金18時訪問。
変わらず元気な大将と2番手さん。
特に2番手さんはプライベートで大変そうだけどイイ笑顔でした。

干瓢パイ
鯖の棒寿司
シジミと海苔のスープ
鰆藁焼き
淡路の真鯛
豆腐とクリームチーズ
カツオオニオン漬け
塩あん肝と蕪のスープ
桜葉の塩漬けチダイ
赤貝
サヨリ昆布締め
アカムツをカツオ一番出汁で
大トロ（下田）
スミイカ
牡蠣の唐揚げ
ナスの揚げ浸し
中トロ（下田）
小肌
金目鯛
車海老
漬け（下田）
アジ
とり貝　酢でシャブシャブ後軽く炙り
太巻き
雲丹（大間）
穴子
蛤汁
ダミエ風玉子焼き

ビールで乾杯後はお任せで、手取川春純米酒辛口生酒（石川）、
澤屋まつもと守破離山田錦純米大吟醸（京都）、〆張鶴純純米吟醸（新潟）、
〆に芋の水割り。

春らしく塩漬けにした桜葉の程良い塩気と香り。
香りのイイ赤貝。
下田のマグロや大間の雲丹も香り豊かで甘い。
これだけのラインナップに友人も大満足。
やっぱり美味しく楽しくが一番ですね。

あと来月はお弟子さんも入る予定とか。
厳しいながらも若い子の目線に立ち、明るく働ける職場も提供してあげてね。
そんな若き大将が作り上げる空間と料理をまた楽しみに伺いたいと思います。

干瓢パイ

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鯖の棒寿司

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シジミと海苔のスープ

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鰆藁焼き

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淡路の真鯛

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豆腐とクリームチーズ

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カツオオニオン漬け

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塩あん肝と蕪のスープ

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2種のガリ

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桜葉の塩漬けチダイ

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赤貝

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サヨリ昆布締め

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アカムツ

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カツオ一番出汁

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大トロ

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スミイカ

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牡蠣の唐揚げ

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ナスの揚げ浸し

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中トロ

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小肌

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金目鯛

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車海老

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漬け

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アジ

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とり貝

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太巻き中

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太巻き中

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あら汁

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太巻き

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太巻き

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雲丹

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穴子

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蛤汁

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ダミエ風玉子焼き

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2018/03/31 更新

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3回目

2017/12 訪問

夜の点数：4.3
- ［料理・味4.5
- | サービス4.3
- | 雰囲気4.2
- | CP4.5
- | 酒・ドリンク4.5 ］
￥20,000～￥29,999

/ 1人

【再訪】２０１７．１２
今宵も家内を誘って休日の夜に訪問。
お弟子さんらが飛び立ち大将、二番手と二人だけの切り盛り。

干瓢パイ
鯖の棒寿司
サワラ藁焼き
ボラの白子
キンキ（網走）のスープ
カツオ漬け
鯨の玉ねぎダレ和え
牡蠣の唐揚げ
ノドグロ漬け炙り
カツオ一番出汁
カワハギバフンウニイクラ丼
赤貝（山口）
ブリ昆布締め
新イカ（皮付き）
イワシ
べったら漬け
車海老芝エビおぼろ
金目鯛
小肌
大トロ（大間一本釣り）
太巻き
あら汁
ナスの揚げ浸し
漬け（大間一本釣り）
ムラサキウニ
穴子
蛤汁
玉

生ビール、松の司楽純米吟醸（滋賀）、明鏡止水酒門鬼辛純米（長野）、芋焼酎。

お馴染みの「乾杯パイ」は干瓢パイとかなり近づけてきました。
赤ワインとハチミツで味付けしてあるそうな。
鯨の玉ねぎダレ和えは玉ねぎを軽く擦っただけでニンニク風味が。
韓国風ユッケに早変わりです。
カワハギ、バフンウニ、イクラのミニ丼にはやられました。
車海老やナスのスペシャリテも相変わらず美味。
そして旬の大間は堪りませんね。

独創的な大将の料理&食べさせ方。
将来は世界へ羽ばたいちゃうのかな。
来年も楽しませてもらおっと。

干瓢パイ

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鯖の棒寿司

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シジミとアサリのスープ

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松の司楽

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サワラ藁焼き

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ボラの白子

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キンキのスープ

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カツオ漬け

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鯨の玉ねぎダレかけ

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牡蠣の唐揚げ

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ノドグロ漬け炙りカツオ一番出汁

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明鏡止水酒門

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ガリ

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カワハギバフンウニイクラ丼

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赤貝

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ブリ昆布締め

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新イカ（皮付き）

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イワシ

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べったら漬け

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車海老芝エビおぼろ

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金目鯛

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大トロ

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小肌

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太巻き

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あら汁

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ナスの揚げ浸し

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漬け

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ムラサキウニ

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穴子

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蛤汁

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玉

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2017/12/30 更新

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2回目

2017/08 訪問

夜の点数：4.3
- ［料理・味4.5
- | サービス4.3
- | 雰囲気4.2
- | CP4.5
- | 酒・ドリンク4.5 ］
￥20,000～￥29,999

/ 1人

【再訪】２０１７．８
家内を誘って土曜の夜に訪問。
大将一段と大きくなったようでしたが変わってないとのこと。

先ずはシジミとアサリ汁で肝臓を労わってから。

パイ鰹の酒盗カマンベールチーズ入り
アイナメ（愛媛）白味噌ハラペーニョ
時ジャケ漬け山椒
能登鯖棒寿司
毛ガニカニ玉風
ガリニガウリニガリ
金目鯛（下田）
ますこ塩水ウニ（利尻）丼シャリに大根おろし
小肌
カツオ漬け（宮崎）
豆腐の味噌漬けカマンベールチーズ和え自家製おかか
アジ（出水） 3日寝かせ叩いたネギと生姜
マグロの血合い
えぼ鯛（富津）ミリンとハチミツ
中トロ（大間）延縄
カキ片栗粉揚げカシスリキュールバルサミコ酢
車海老芝エビのおぼろ
ホッキ（苫小牧）しゃぶしゃぶ
のどぐろカツオ出汁
ナスの揚げ浸し
海苔巻きあら汁
トロイワシ（厚岸）
大トロはがし（大間）筋をはいだもの
赤身漬け（大間）
はだてのムラサキウニ（函館）
穴子（羽田沖）蛤の出汁のみ
玉
蛤汁

生ビールで乾杯後、フランクミュラー純米大吟醸、宗玄隧道蔵純米酒、芋の水割り。
何でもフランクミュラーの日本酒は銀座シックスとよしきだけとか。

ガリ、ニガウリ、ニガリも夏らしいおつまみで。
マグロの血合いはレバ刺しみたいな風味。面白い。
晩夏の大間は脂が優しい。
今が旬のトロイワシがすごく脂が乗って美味しかった。

前回よりもバラエティに富んで、美味しく楽しく過ごせたような。
大将の真剣な顔は愛嬌がりますよね。
また今回は随所に渡る大将拘りの姿勢もよく知れました。
そんな大将を家内もお気に入り。

そして次回への期待が高まって行くような店です。

パイ

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アイナメ

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時ジャケ

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鯖棒寿司

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フランクミュラー

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毛ガニ

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ガリニガウリニガリ

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金目鯛

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ますこ塩水ウニ丼

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小肌

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カツオ漬け

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豆腐の味噌漬け

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アジ

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アイナメ熟成比較

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マグロの血合い

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宗玄隧道蔵

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えぼ鯛

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中トロ

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カキ片栗粉揚げ

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車海老

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ホッキ

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のどぐろカツオ出汁

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ナスの揚げ浸し

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海苔巻き

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あら汁

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トロイワシ

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芋の水割り

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大トロはがし

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赤身漬け

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ムラサキウニ

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穴子

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玉

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蛤汁

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2017/12/27 更新

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1回目

2017/05 訪問

夜の点数：4.3
- ［料理・味4.5
- | サービス4.3
- | 雰囲気4.2
- | CP4.5
- | 酒・ドリンク4.5 ］
￥20,000～￥29,999

/ 1人

遊び心と味のバランスの良さ！

現在注目を浴びている麻布十番にある江戸前寿司。
家内を誘って休日18時スタートを予約。

麻布十番駅より徒歩3分ほど。六本木ヒルズからも徒歩圏内。
鳥居坂下交差点に建つビルの3階にあります。

カウンター8席。奥には個室がありました。
入店直後は少しコンパクトな感じを受けましたが、
食事中は特に気にすることなく最後まで寛げました。

白木のカウンターと対峙する大将、秦野芳樹氏。
高校生の頃、金沢で寿司を食べ寿司職人に憧れこの道へ。
柔道あがりを想像する大きな体の大将。けど丸文字「秦野よしき」。
学生の頃は痩せていたそうです。ただ色々聞いていると運動センスがありますね。ゴルフ然り。

つまみと握りが混ざって供されるコース。12,000円（税・サ別）。
ちなみに6月以降は15,000円に改定予定。
今宵は以下の内容でした。

シジミとアサリのスープ
太刀魚（岡山）　揚げた玉ねぎと大根おろし　山椒の身
一夜干し鮎の酸っぱいスープ
あん肝（山口）黄身　カラスミ
豆腐とクリームチーズおかか
鯖（能登）の棒寿司
金目鯛（銚子）の昆布締め
小肌（七尾）
シマアジ　2週間寝かせ
茄子の揚げ浸し握り
アワビ（大原）
中トロ（佐渡）
北寄貝（苫小牧）
トロタク（銚子）
カマス（富津）のハラペーニョ添え
アジ（出水）
車海老　芝海老おぼろ
ニジマス漬け
牡蠣の南蛮漬け
アオリイカ
漬け（佐渡）
とり貝（舞鶴）
ノドグロ漬け炙り
ムラサキウニ（函館）
穴子（小柴）ツメ
玉
蛤汁

生ビール後は大将お任せで播州一献ののさん純吟生酒（兵庫）、東一純吟山田錦（佐賀）、
〆で芋の水割りを頂く。

あっと言う間の2.5時間。
鯖（能登）の棒寿司はミカンの皮とオリーブオイルを合わせ風味豊かに。
小肌にはシャリの間に芝海老おぼろが仕込ませてあります。
アワビは一人前均等に頂けるよう小さめですが1個使用の拘り。
今日のマグロは佐渡の定置網でした。築地やま幸仕入。
茄子の揚げ浸し握りは中華な感じが美味。
牡蠣の南蛮漬けは隠し味にタバスコを。
とり貝は熱酢でしゃぶしゃぶしてあり面白い。
ウニはこれまたふんだんに乗ってます。
ガリはさいの目切り。初音鮨を思い出しました。塩梅も好みでした。

シャリは赤酢2種ブレンド。キツさはない。体に似合わず小振り。ほろりとほどけます。
ネタは熟成をかけているものが多く、特に温度への拘りが伝わってきました。

まだ32歳。江戸前を踏襲しつつ、大将の遊び心溢れる一品にかなり満足です。
全体的にバランスが良くセンスを感じました。
スタッフは全員男性。つけ場に立つ弟子も元気に自分の持ち場をこなし、
アルバイトの寿司専門学生もテキパキと動いていました。
あと多くの口コミから大将のギャグ云々とありますがこの日は封印していたのか、
全く快音が聞こえませんでした。ただ大将のキャラは十分に楽しめました。

気取らずにフレンドリーに美味しい寿司を食べられる店。
この先どんな寿司道を歩んで行くのか一緒に同行したいものです。

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シジミとアサリのスープ

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太刀魚

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一夜干し鮎の酸っぱいスープ

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あん肝

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ネタ箱

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ののさん

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ガリ

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豆腐とクリームチーズ

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鯖の棒寿司

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鯖の棒寿司

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金目鯛

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小肌

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ガリ

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シマアジ

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茄子の揚げ浸し握り

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アワビ

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東一

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中トロ

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北寄貝

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トロタク

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カマスのハラペーニョ添え

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アジ

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車海老

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ニジマス漬け

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牡蠣の南蛮漬け

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アオリイカ

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芋の水割り

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漬け

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とり貝

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ノドグロ漬け炙り

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ムラサキウニ

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穴子

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玉

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蛤汁

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3階

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3階

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鳥居坂下交差点

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2017/05/31 更新

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うまのあさんが投稿した鮓職人秦野よしき（東京/麻布十番）の口コミ詳細

移転鮓職人秦野よしき麻布十番、六本木、六本木一丁目/寿司、海鮮、日本料理

ジャンルから探す

予算

営業時間

うまのあさんが投稿した鮓職人 秦野よしき（東京/麻布十番）の口コミ詳細

移転鮓職人 秦野よしき麻布十番、六本木、六本木一丁目/寿司、海鮮、日本料理

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

うまのあさんが投稿した鮓職人秦野よしき（東京/麻布十番）の口コミ詳細

移転鮓職人秦野よしき麻布十番、六本木、六本木一丁目/寿司、海鮮、日本料理