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赤身漬けと赤ワイン
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米鶴 純米辛口
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日本酒
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日本酒
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日本酒
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茶碗蒸し
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茶碗蒸し
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茶碗蒸し
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たいの昆布〆とトロタク
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たいの昆布〆とトロタク
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たいの昆布〆とトロタク
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たいの昆布〆の煮きり酒
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トロたく
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金目鯛のしゃぶしゃぶ
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アオリイカ
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ガリ
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コハダ
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お餅とカラスミの海苔巻き
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お餅とカラスミの海苔巻き
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車海老
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北海道根室のうに
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北海道根室のうに
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SAGA２(サーガ) 純米大吟醸
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SAGA２(サーガ) 純米大吟醸
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鮑の旨煮
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鮑の旨煮
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鮑の旨煮
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鮭といくらの親子丼
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鮭といくらの親子丼
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ぶり大根
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トロ
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ワインセラー
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赤身漬け
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赤ワイン
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赤ワイン
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椀物
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椀物
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かんぴょう巻き
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たまご
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たまご
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極プリン
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極プリン
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極プリン
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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
大阪ミナミのえびす橋より少し北方面。
宗右衛門町を通りすぎて、心斎橋の繁華街のなかにあるビルの1階のお鮨屋さんへ。
お店の入っている日宝シルキータワーは、赤い入口のビルでした。
お店がいろいろ入っているビルで、お鮨屋さんは1階の奥。
知る人ぞ知るって名店って感じです。
知り合いに教えていただいて、予約しての来店です。
扉を開けると、高級感あるお鮨屋さんの空間。
鮨を握る大将と、和食を手掛ける料理長さんの極の世界へ♪
〈鮨極の季節の至極の握りコース【鮨コース】 １8,000円(税込)〉
妥協のないこだわりのネタと、インパクトのある赤酢を使ったシャリのお鮨コースをいただきます。
・米鶴 純米辛口
山形県の日本酒
あっさりと淡麗で、前菜やお鮨にも合いそう。
おちょこは富士山。
裏向いていても富士山だし、表向けても富士山(^^)
・茶碗蒸し
濃厚な色のたまごは、少し甘みあり。
えび、しいたけ、ゆりねなど、まずはほっこり。
・たいの昆布〆とトロタク
たいの昆布〆は、煮きり酒に和歌山の梅干しを忍ばせたタレが添えられていました。
トロタクは、甘味があってしっとり美味しい。
・金目鯛のしゃぶしゃぶ
ほんのり温かくて、あっさり上品。
・アオリイカ
塩あじで、しっとりとろんと。
ガリは甘くなくて、生姜の繊維感じられます。
お酒すすめ感じです～。
・コハダ
コハダの脂身と、酢の酸味のバランスが絶妙です～。
・お餅とカラスミの海苔巻き
お餅と海苔は相性いいし、そこにカラスミの塩味がたまりません。
カラスミは、炭水化物のものと合うんですね～。
・車海老
ほんのり温かいシャリの温度と酸味、車海老の甘さとのマッチした味わい。
ネタによってシャリをかえているという心づかいを、ここで改めて実感！
・北海道根室のうに
うにが小粒めなので、握らずにのせているそうです。
磯の香りからはじまり、シャリの粒のかたさが、うにの甘味とこれまた絶妙にマッチ。
・SAGA２(サーガ) 純米大吟醸
島根のお酒で、神秘的な雰囲気
上品な香りと、なめらかなコクと旨味です。
・鮑の旨煮
黒あわびは、醤油のあじと磯の風味で柔らか～。
・鮭といくらの親子丼
甘めのたれと、サーモンの旨味のある脂身に、いくらがぷりぷりして美味しい～。
・ぶり大根
千枚かぶらと、熟成させていたという10日目のぶり。
ぶりの上品な脂身と、千枚漬けの優しいしゃきしゃき感との相性とか、なんておしゃれで上品なぶり大根！
・トロ
脂がのった身は弾力がありとろけます。
シャリの温度も赤酢の具合も、トロの旨みと絶妙に合います。
・赤身漬け
入口付近にワインセラーがあり、ワインの種類も充実していて、お鮨と和食に合う上質なワインとのペアリングもしてくださるそうです。
赤身の漬けには、フランスのピノノワールを♪
やっぱり、赤身には合います～！
・日本の長野県 小布施ワイナリーの赤ワイン
「ソガ・ペール・エフィスちゃぶ台ワイン2021」
自社農園産のベーリーアリカントAを主体に、テーブルワインとして作られていて、
「ちゃぶ台ワイン」
と、楽しそうなネーミング。
香りよく、酸味と果実味のバランスも良い感じで飲みやすいかわいい印象。
・椀物
とろとろたまご。
・かんぴょう巻き
しっかり味がついて柔らかく食べやすい。
・玉子
甘くないタイプで、しっとりと。
・極プリン
大分県のたまごで、卵黄の濃厚な味わいでなめらか。
お店オリジナルで、上品さもあり、ゆっくりとろけます。
ネタによってシャリの温度、味が違うのも伝わり、極のお鮨でした。
この日は、お鮨メインの鮨コースをいただきました。
もう一つのコースは、季節の鮨と和食逸品を大いに堪能できる「会席コース」。
大将の握るお鮨と、料理長の手掛ける和食の極を、また味わいにきたいです。