-
たちぽん
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-
カウンター裏
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-
オールフリー
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-
タコのやわらか煮
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-
ヤキハラス
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-
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-
マツカワ イカ
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-
〆鯖
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-
炙り帆立
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-
シマエビ
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-
毛蟹
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-
中トロ
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-
赤身ヅケ
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-
いくら
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-
雲丹
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-
留め椀
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-
イクラ
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-
オールフリー
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-
たらこ
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-
たちぽん
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マグロ
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-
イワシ
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-
タコ
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-
六角
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-
コハダ ヒラメ
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帆立 毛蟹
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-
アジ
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-
マグロ
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-
雲丹
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-
穴子ツメ
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-
ヒモキュウ
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-
{"count_target":".js-result-ReviewImage-33080704 .js-count","target":".js-like-button-ReviewImage-33080704","content_type":"ReviewImage","content_id":33080704,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
サバ
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-
蒸しアワビ
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-
トロたく
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-
海老頭の味噌汁
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-
毛蟹
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-
マグロ
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-
松前漬
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-
ボタン海老
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-
ツブ貝
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-
ボタン海老頭
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-
蛸
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-
茶碗蒸し
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-
ぱかっと
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-
筋子
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-
カマス塩焼き
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-
焼き銀杏
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-
平目
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-
〆鯖
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-
ホッキガイ
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-
ボタン海老
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-
秋刀魚
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-
イクラ醤油漬け
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-
中トロ
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-
ウニ
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-
穴子ツメ
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-
中巻
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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
週末に天気が良かったので、森町まで。つまみを少々とおまかせ3k10貫コース。無駄に高くついているのは、お茶じゃなくてオールフリーをお代わりしているからです（笑）。カウンター後ろの窓から噴火湾が見えるかと思いましたが、ちょびっとだけですね。残念。
つまみ
タコのやわらか煮
たちぽん
焼きハラス
アジのたたき
握り
マツカワ
イカ
〆鯖
炙り帆立
シマエビ
毛蟹
中トロ
赤身ヅケ
いくら
雲丹
途中から客が妙に増えてバタバタし始めましたが、うまくさばいてくれました。たちぽん最高ですねーおすすめ。(2015.01)
---------*---------*---------*---------*---------*---------*
店舗が移転リニューアルしたということで、良い機会と思い再度行ってみることにしました。場所は森駅から程近い場所になったので、電車を利用する方にはわかりやすく＆帰りやすくなったのではないでしょうか。店内はカウンターと半個室になっていて、以前の店舗よりも、ゆとりを持った作りになりました。カウンターだと、目の前の大将越しに噴火湾を眺めることができるそうです。観光ついでなら、ランチ利用の方がよさそうです。ちなみに、お店に着いたときには暖簾が出ていませんでした。立ち寄りたい方は、あらかじめ予約しておいた方が良いようです。
食べたのは以下の通り。
つまみ
たらこ
たちぽん
マグロ赤身
イワシ
タコ
六角（トクビレ） 焼き
握り
コハダ
平目
帆立
毛蟹
アジ
中トロ
いくら醤油漬け
ウニ
穴子ツメ
ヒモキュウ
〆鯖
蒸しアワビ
トロたく
大将が森町でお店を出す前に、函館の梅乃寿司で修行していたというのも有名な話です。ただやはりというか、梅乃寿司とはシャリが違うので、比べてみるのもおもしろいのではないかと思います。江戸前仕事の味の決め方も、旨味重視というか、東京っぽい気もします。今回は最後に高めのネタを選んでしまったせいか、お代は10k弱と前回よりもやや高め。でも鮨屋としての安定感は間違いないので、また遊びに来てみたいと思います。(2014.11)
---------*---------*---------*---------*---------*---------*
店名はもちろん駄ジャレではなくて、ご主人のご本名です。森駅近辺には元々居酒屋が多いですが、こちらのお店は比較的外れのほうにあります。お店裏手に駐車スペースが三台分ほどあります。駐車スペースは砂利敷きのなのでここで良いのか少し不安になりますが、空いていれば停めても大丈夫…だと思います。店内はカウンターが５～６席と小上がりにテーブルが二卓。ご主人は元々東京の鮨店で修行をしていて、故郷へ帰ってお店を開いたとのことです。なので、出てくる鮨も江戸前鮨。件の調査員は、よくもこんなところまで来たもんだなあと思います。
食べたのは以下の通り。
つまみ
マグロ赤身
マグロ中トロ
ボタン海老
ツブ貝
蛸
ボタン海老頭焼き
茶碗蒸し
筋子
カマス塩焼き
焼き銀杏
握り
平目
〆鯖
ボタン海老
北寄貝
毛蟹
秋刀魚
いくら醤油漬け
中トロ
ウニ
穴子ツメ
中巻き
つまみは割と直球の品が続きます。逆に鮨はお店の特徴がはっきり出ていると思います。噴火湾の魚はどれも美味しいので、それを活かすような鮨です。シャリ自体はやや固め。シャリとしての主張はそれほど強くなく、酢もノーマルなもの。かといって存在感がないという意味ではなくて、鮨にするとネタに寄り添ってネタを引き立てるようなシャリ。北寄貝の旨味や、ばってらのような〆鯖と昆布と生姜のハーモニーも素晴らしいですが、噴火湾名産のカニが…もう…！カニの身の甘みと旨味、醤油とシャリのハーモニーは一度試す価値があると思います。後半もこの勢いの、怒涛の盛り上がりで〆。玉子は固めにしっとりと焼いたもので、甘くありつつも酒のお供にちょうど良い感じです。
これで8k。握りだけなら3k弱なので、少し頼みすぎたかもしれません。でもせっかくここまで来たなら、悔いのない使い方をしたいものです。魚の質は元々良いのでしょうが、その輝きが増すような鮨です。こんなところまで何度でも通いたいという気持ちがわかるような鮨でした。(2013.10)