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2016.7
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飛露喜2016.7
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生穴子2016.7
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マコガレイ2016.7
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タイラガイ2016.7
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アジ2016.7
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キス昆布締め2016.7
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小肌2016.7
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煮ハマ2016.7
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真澄2016.7
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漬け2016.7
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中トロ2016.7
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大トロ2016.7
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車海老2016.7
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春子鯛2016.7
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スミイカゲソ2016.7
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甘鯛2016.7
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バフンウニ（冷・温）2016.7
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のどぐろ2016.7
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穴子ツメ2016.7
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鮪突先の手巻き寿司2016.7
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富乃宝山2016.7
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お椀2016.7
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玉子2016.7
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都知事選2016.7
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鮪突先の手巻き寿司
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鮪突先の手巻き寿司
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胡麻豆腐
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竹塩 ポン酢 醤油
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平目 ネギ巻き ワカメ＆玉ねぎ
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平目 ネギ巻き
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タコの桜煮
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飛露喜
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キンメの塩漬け燻製
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痛風椀（白子、あん肝、牡蠣）
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サワラの西京焼き
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-
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ガリ
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お手拭き
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カスゴ
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スミイカ
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漬け
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中トロ
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大トロ
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小肌
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車海老
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サヨリ
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甘鯛
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鰤
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鯖
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芋焼酎（富乃宝山）
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煮ハマ
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バフンウニ（冷・温）
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のどぐろ
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穴子（ツメ・竹塩）
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鮪のコラーゲンスープ
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玉子
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ボダム
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地下1階
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地下1階
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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】 ２０１６．７
半年振りに家内と訪問。今回は土曜ランチで。
ランチは10貫\5,000、13貫\8,000、16貫\12,000の3コース。
折角なので16貫を注文。
既に家でビールを飲んでいたので日本酒スタートです。
先付は旬の穴子の生。ふっくら肉厚でかなりの弾力。味は淡泊です。
マコガレイ
タイラガイ
アジ
キス昆布締め
小肌
煮ハマ
漬け
中トロ
大トロ
マグロは北海道南部の渡島半島、室蘭市などに囲まれた噴火湾（内浦湾）産でした。
車海老
春子鯛
スミイカゲソ
甘鯛
一週間寝かせたもの
バフンウニ（冷・温）
のどぐろ
穴子ツメ
お椀
玉子
飛露喜（福島）、真澄（長野）、芋焼酎の水割り（富乃宝山）を頂きました。
どれもネタは美味しく、江戸前の丁寧な仕事を堪能できました。
また大将のフレンドリーな接客も相変わらずで楽しいランチタイムでしたが、
今回の赤酢はしょっぱさを強く感じ、煮切りも濃いような。
後に喉が渇いて仕方なかったです。
食後、歩行者天国の銀座松屋の前で都知事選真っ只中の小池さんと握手する家内。
笑えます。
【初訪】
江戸前寿司の名店。2013年オープンし、
2014、2015、2016ミシュランで1つ星を3年連続で獲得、今やザギンでシースーを代表する一軒。
楽しみにしていたグルメな友人が仕事の都合で行けなくなったので家内がピンチヒッターで。
新橋駅より徒歩3分。コリドー街近くの雑居ビル地下1階にひっそりとありました。
ホントこの地下にあるの？みたいな雰囲気です。
少し薄暗い地下ホールの引き戸を開けると更に内扉が。右側にトイレがありました。
木を基調とした和の佇まい。白木のL字カウンター9席と4名がけのテーブル1卓のみ。
アウターは預かって頂き、テーブルは使用していないようでバッグを置かせてくれました。
カウンター内より大将の佐藤氏がお出迎え。目の前の席に案内されます。
銀座の寿司屋って雰囲気。心地よい緊張感が湧いてきます。
ネタショーケースの無い新江戸前スタイルのカウンターでは螺鈿細工のネタケースが目に付きます。
鮨とかみの拘りはマグロと赤酢のシャリ。
築地で長い歴史のある鮪仲卸やま幸と関係が強く、良質なマグロを仕入れている事と、
赤酢を効かせたシャリは木場にある醸造酢メーカー横井醸造工業の赤酢與兵衛を使用。
メニューは18,000円（税別）の基本お任せコースを注文。おつまみと握りの2部構成。
「苦手な食材やアレルギーのある食材はございませんか？」と大将から一言ありスタート。
早速おつまみからと思ったら、
名物の鮪突先（とっさき）の手巻き寿司が。突先とは背中の頭に近い部分。
一口頬張るとマグロ、海苔、赤酢、ワサビの香りにやられました。またマグロが甘いこと。
箸休めのワカメ＆オニオンスライスが付け台に盛られます。無くなれば大将が足してくれました。
胡麻豆腐
表面は軽く焼いています。
平目
醤油、竹炭、ポン酢の3種類をお好みですが、
オススメはネギ巻きをポン酢で、刺身は竹塩か山葵醤油で。
タコの桜煮
セリ、タケノコも。タコの柔らかいこと。
キンメの塩漬け燻製
痛風椀
白子、あん肝、牡蠣のトリプル。尿酸値なんて関係ない魅惑の一品。優しいお出汁です。
サワラの西京焼き
ここで握りへ。
ホールスタッフさんが水を注ぎ膨らませてくれる専用のお手拭きを用意してくれます。
ガリは甘さ控え目で生姜の味がしっかりしています。
まずネタを切り、まな板の上に並べ常温に戻します。ネタによって使い分けています。
すらりと細長い指の大将。包丁さばきも美しく、キレイな動きで切り並べたネタを握っていきます。
カスゴ（真鯛の幼魚）
スミイカ
漬け
中トロ
大トロ
本日のマグロは山口県仙崎産の定置網。
年明けは大間より南下して来るマグロが良いんだそうです。
小肌
車海老
味噌も一緒に。少しレア気味です。
サヨリ
甘鯛
鰤
腹の霜降り部分。柚子風味で。
鯖
煮ハマ
ツメは少な目であっさりしています。
バフンウニ（冷・温）
冷たい温かいのハーフ＆ハーフでを軍艦で味わう。大将曰く、普通じゃ飽きちゃうんですよね～。
のどぐろ
穴子（ツメ・竹塩）
身は柔らかくホロホロ。
鮪のコラーゲンスープ
こちらも名物。ほっこりします。
玉子
表面がパリッと焼かれクリームブリュレみたいと嫁絶賛。
ボダムのグラスであがりを頂く。
シャリは温かく小さめ。
ネタとのバランスが良いですが少し塩気のある赤酢が強いかな。
そして一番良かったのはマグロ陣。赤身の漬けもとろけ、その中でも中トロは絶品でした。
ドリンクメニューはタブレットで。
生ビール、飛露喜（福島）、芋焼酎の水割り（富乃宝山）を。
満席のカウンター。
皆さん常連さんのようでしたが、大将と軽妙洒脱なトークを楽しむことができ、
また大将とは地元も世代も近いので、色んなつながりもあって話も弾みました。
「うち、ゆるいんで～」と気取らない佐藤氏の江戸っ子らしい接客。
これがまた謙虚さも見え隠れする中での言動なので好感が持てます。
帰りは玄関先まで大将がお見送りしてくれました。
この贅沢なひと時は接待使いよりも、大切な人と一緒に楽しみ味わうべきかと思いました。
棚ぼた家内もご満悦の表情。
一見さんでも利用しやすい、最高級のネタと技術のザギンのシースーを楽しめる店です。
予約困難な店ですが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した。