みゅうささんが投稿した初音鮨（東京/蒲田）の口コミ詳細 [食べログ]

この口コミは、みゅうさ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

初音鮨蒲田、蓮沼、京急蒲田/寿司

2回

夜の点数：4.4
- ￥20,000～￥29,999 / 1人
- 料理・味 4.3
  
  |サービス 4.0
  
  |雰囲気 4.4
  
  |CP 4.5
  
  |酒・ドリンク 3.5
昼の点数：4.1
- ￥20,000～￥29,999 / 1人
- 料理・味 4.1
  
  |サービス 4.3
  
  |雰囲気 4.5
  
  |CP 3.8
  
  |酒・ドリンク 3.5

2回目

2017/01 訪問

昼の点数：4.1
- ［料理・味4.1
- | サービス4.3
- | 雰囲気4.5
- | CP3.8
- | 酒・ドリンク3.5 ］

【再訪】ホンキの勇気。

2017年1月　再訪☆

1度目の訪問で感じたこと。
2度目の訪問で感じたこと。
そして、今回3度目の訪問で感じたこと。

御主人のホンキの勇気。
今日のお鮨からもソレがびしびしと伝わってきた。
何と言われようと貫く。
自分のやりたいこと。信じていること。本気で。勇気を持って。

あぁ、今の自分に全速力で足りていないことなものだから
そんな御主人のソレをびしびしと感じながらいただいた3度目の訪問でのお鮨。

ただ、自分の中でのツボというか好みというか。
そういうものとは、いくばくのズレを感じる瞬間も多々あったのは否めず。
スタートからエンドまで飽きさせない御主人のトーク・握りは流石だし、
チャーミングな女将さんも素敵だ。
こちらの気持ちが、御主人のホンキの勇気に追いつけていなかったのかもしれない。
難しい。

でも、流石は初音鮨。
美味しい記憶にぺっとりと残る「スゴイネタ」が散りばめられていた。

キョウイチはなんといっても、愛媛4.1キロのシラカワ。
高級魚の白甘鯛、なかなか食べる機会もないけれど、、、
水分を抜いて酢で洗い昆布〆して20日間熟成させたというシラカワは
まるでハムのような食感。
ここまで旨味が凝縮していると、少しだけ噛むだけでも相当な満足感が得られる。
もともと水分量が多い魚であり、そのしっとりとした感じが美味しいものなのだと
思っていたのだけれども、いやーーー、初体験。凄かった。食感、香り、旨味。
シャリが少し落ち着いてきた頃合いの酢の加減とこのシラカワの旨味がとてもよく
合っていたように感じる。

そして天然鰻。
希少な食材をありがたく、いただく。
香ばしさ。そして香り。脂。香りが特にたまらん。

鮪も相変わらず豪華絢爛。
太巻きは今までで一番豪華で立派な太巻きだった気がする(笑)
これぞ、シアワセ巻。

根室の毛蟹を使った握りは今回は正直ちょっと、いまひとつ。
ほぐした毛ガニの身と味噌と一緒にシャリに合わせているのだけど
今まで頂いた中で一番、味に深みがなくシャリの水分量が大幅にアップ。
なので水っぽくて旨味があまり感じられなかった。
毛蟹の繊細な上品な味が少し勿体ないかな。

今回もおなかいっぱい。
ごちそうさまでした～

●本日の握り(32,400円）
・千葉勝山アオリイカ
・先のアオリイカゲソを焼いてたたきカラスミと一緒に
・淡路天然鰻1キロオーバーを地焼きで★
・大分赤貝、そのひもと一緒に
・三重尾鷲カンパチ
・愛媛しらかわ4.1キロを20日間熟成で★
・淡路由良の鯖を〆サバで
・千葉船形でとれた45キロのクエ
・余市のあんきも
・鮪赤身を漬けで★
・羅臼寒鱈の白子(くもこ)
・中トロ
・根室毛蟹、身と味噌を一緒に
・炙りトロ
・鉄火巻き
・かんぴょう巻き
・玉子焼き
(今回特にツボだったお料理＝★）

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カラスミの下にはゲソをやいたものがかくれんぼ。

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香ばしくじゅーしーな天然鰻。贅沢ですな。

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キョウイチ★のシラカワ。うまみがぎゅぎゅっと。

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アンキモはきれいなモザイク模様。あみえびをたくさん食べてるとそうなるんですって～♡

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鉄味が後から押し寄せてきて旨い。

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今回はやや水分量が多いイメージ。味がうすまっている。

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過去最大級の重量感！

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2017/02/18 更新

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1回目

2016/06 訪問

夜の点数：4.4
- ［料理・味4.3
- | サービス4.0
- | 雰囲気4.4
- | CP4.5
- | 酒・ドリンク3.5 ］
￥20,000～￥29,999

/ 1人

昼の点数：4.3
- ［料理・味4.3
- | サービス4.0
- | 雰囲気4.3
- | CP4.1
- | 酒・ドリンク3.5 ］
￥20,000～￥29,999

/ 1人

【再訪】まるで歌劇を見ているかのような。

2016年6月　再訪☆

約半年ぶり、2度目の初音鮨さん。
食べ友さんとご一緒させていただきました★
前回はディナー、今回はランチで。
飲みものはお茶でお願いしました。

今回いただいた内容は以下の通りです。

・佐島の蛸ほうじ茶で炊いたもの
・千葉勝浦のタイ
・京都丹後の鳥貝
・千葉大原の黒アワビ、その肝とともに
・三重小浜の鯵
・佐渡の鮪赤身塩、赤身漬け
・琵琶湖天然鰻1.9キロ　★
・中トロ塩、中トロ漬け
・三浦半島アオリイカとカラスミを合わせて
・宮城女川の雲丹　★
・根室の毛蟹2通りの食べ方で
・大トロ塩、大トロ炙り
・鉄火巻き
・かんぴょう巻き
・玉子　★

今回も大満足でございました。
いただいたネタで特にツボだったのが、天然鰻と雲丹。
そして前回も美味だった玉子。
天然鰻は昨今の資源の問題もあり鰻屋さんでもなかなか手に入らない・入れられない逸品。
そんな天然鰻、しかも1.9キロものサイズを仕入れることができるのはスゴイです。
香り、脂の旨味、身質の良さ、全てにおいて素晴らしかった。
厚みがある分、大味かな？なんて想いがちですが、全然そんなことはなく
とっても品のいいうなさま。貴重な資源、、、、ありがたくありがたくいただきました・・・・。

そしてそして、この日とても印象的だったのが大将のお話。

「新鮮な素材をどうしてそんな風に(漬けにしたり温度を調整したり)扱っちゃうのかねぇ～
　なんて言われもしました。今でも。でもねぇ～」

そこですかさず、厚かましいかな、エラそうかな、と思いつつ、口をはさむ私。

「誰になんと言われようとも。我が道を行く。ですよね。ありあまる否定意見は嫉妬や羨望の意！」

すると大将、ニコっとほほ笑んでくださってひとこと。

「そうなんです！自ら信じた道を行く。それだけなんです！」

また伺うのが今から楽しみです★
ごちそうさまでした～

★4.4→そのまま
-------------------------------------------------------------------------------------------------------
2015年11月　初訪☆

とある平日の20時。
普段滅多に行くことのない蒲田という街にドキドキしながら降り立つ。
目的は「初音鮨」。
鮨好きの方の間ではかなりの人気店のようで
今回有難いことにお誘いいただき、お仲間にいれていただいた。

鮨屋らしからぬ(笑)かわいい外観。
店名が英字表記なのは外国の客層にも有難い。
17時半～と20時～開始の2部制のため、キレイに飾りつけがなされた座敷のウエイティングルームで
しばし待つ。こちら一斉スタートのため、遅刻はNG。時間に余裕を持って来店しませう。

店内奥のカウンター席は掘りごたつ式となっており席間もスペースがあって居心地がいい。
まずは出来立てのシャリを名刺代わりに、といただく。
温かく酸味と塩が立っているシャリ。
このシャリが時間とともに変化していく様子を楽しんで、とのこと。
ううん、こんな経験は初めてだ。
そして、食べ方にも「おススメ」が。
「鮨を口に入れたあとは、5秒待ってから、たべる」というもの。
そうすることで、素材と口内バランスとがうまくmatchingしてより旨さが増すのだそう。
なんともいえぬ悶えそうな(笑)ものだが、
この食べ方が後々の食材たちとより融合したものなのだろうと思うと
其の試練(笑)も、決して苦にはならない(笑)。
(実際、そう、だったし）

そして、今宵の出演者たち。(カッコの中は簡単な説明＆個人的感想)

・佐島地だこ(雄たこ。ワタリガニを食べているようで香りが良い)
・小肌(5日寝かせ〆たもの、新子は使わない）
・大船渡牡蠣(海のミルクと言われる牡蠣。ミルクのほどよい温度で食べる）
・山形庄内鰆(2週間熟成させることで生ハムのような食感に）
・ガリ(角切りのガリ。生姜の風味が強めでいい）
・青森大間鮪の登場(この後色々なバリエーションで）
・かわはぎ肝(天然は今週で終わりなのでちょうどこれが最後の時期）
・和歌山天然シマアジ(南紀串本のシマアジ）
・赤身(美しい赤身）
・漬け(ねっとり）
・淡路ハモ(朝6時半に〆たもの。神経を抜いている。ブリブリな食感）
・中トロ(鮪の体温に合わせて温度調整）
・三陸陸前高田のいくら(握ってもばらけないほどのいくら。滅多にないですねこれ）
・鱈白子、白トリュフ(アルバ産の白トリュフを乗せて贅沢に。個人的にはトリュフ不要かもしれぬ）
・鳥取境港松葉ガニ・セイコガニ(味が濃厚)
・金沢八景うなぎ炙り(香ばしい鰻の炙り。山葵効果抜群)
・大トロ漬け、炙り(大トロなのでやや味がダイナミックかつ濃いめか)
・鉄火巻き(贅沢にもこれまで出されたマグロをたっぷりと）
・玉子(鱧のすり身入り。優しい甘さ）

鮪を熱した皿の上に合わせ温めることで
鮪自身の体温である28度に同じ温度に合わせて提供したりだとか
口腔内で乳化するBESTタイミングで白子を提供したりだとか。
化学の実験さながらの調理手法に驚いた。こんな経験は初めてで、何もかもが新鮮、驚きの連続。
もちろん、各素材の旨味を最大限に引き出しているそれらが旨くないはずはない。

軽快なtalkとともに、鮨への熱い思いを声にする御主人。
素晴らしいのは、決してその知識が押しつけがましく感じさせない接客のそれであり
非常に楽しく過ごすことのできる工夫が随所にちりばめられているということ。
おかげ様で終始退屈することもなく、楽しい時間を過ごさせていただくことができた。

カウンターを囲む客全員が、御主人と御主人の扱う素材に釘づけになり
次はどんなものが？次はどんなstyleで？などなどと、わくわくしながらあっという間に時間が過ぎていく。
食材ひとつひとつ、そして、シャリの米粒の一粒一粒に対しても愛おしむようなシゴトをされる
THE職人な御主人とそんな御主人が生み出す鮨には惹きつけられずにはいられないだろう。

おおらかに朗らかに謳う御主人。
それらを見守る笑顔の素敵な女将さん。
そして、愛をそそがれている食材たち。
タイトルにも書いたが、まさに「歌劇」を見ているかのようなひとときだった。

ごちそうさまでした～

(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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(2016/6)

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鮨屋らしからぬ(笑)かわいい外観。店名が英字表記なのは外国の客層にも有難い。

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鮨屋らしからぬ(笑)かわいい外観。店名が英字表記なのは外国の客層にも有難い。

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鮨屋らしからぬ(笑)かわいい外観。店名が英字表記なのは外国の客層にも有難い。

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キレイに飾りつけがなされた座敷のウエイティングルーム

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キレイに飾りつけがなされた座敷のウエイティングルーム

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名刺代わりだという出来立てのシャリ

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まずはビール

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佐島地だこ

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佐島地だこ(雄たこ。ワタリガニを食べているようで香りが良い)

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小肌準備１

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小肌準備２

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小肌(5日寝かせ〆たもの

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大船渡牡蠣

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牡蠣を握る

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大船渡牡蠣(海のミルクと言われる牡蠣。ミルクのほどよい温度で食べる）

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この日はあまり飲めなかったので少しだけいただいた日本酒

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ガリ(角切りのガリ。生姜の風味が強めでいい）

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大迫力の大間鮪

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鮪をカット

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マグロをカット

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マグロをカット

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マグロをカット

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カットされたマグロ

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この後色々楽しみます

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山形庄内鰆

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山形庄内鰆(2週間熟成させることで生ハムのような食感に）

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かわはぎ肝(天然は今週で終わりなのでちょうどこれが最後の時期）

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かわはぎ肝(天然は今週で終わりなのでちょうどこれが最後の時期）

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鮪下準備

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漬け

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赤身

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和歌山天然シマアジ(南紀串本のシマアジ）

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淡路ハモ(朝6時半に〆たもの。神経を抜いている。ブリブリな食感）

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淡路ハモさばく

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淡路ハモ(朝6時半に〆たもの。神経を抜いている。ブリブリな食感）

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蓋をしてあたためる

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淡路ハモ(朝6時半に〆たもの。神経を抜いている。ブリブリな食感）

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淡路ハモ(朝6時半に〆たもの。神経を抜いている。ブリブリな食感）

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中トロ(鮪の体温に合わせて）

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中トロ(鮪の体温に合わせて）

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三陸陸前高田のいくら

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三陸陸前高田のいくら(握ってもばらけないほどのいくら。滅多にない）

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花のようないくら

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鱈白子、白トリュフ(アルバ産の白トリュフを乗せて贅沢に）

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金沢八景うなぎ炙り

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金沢八景うなぎ炙り

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鳥取境港松葉ガニ・セイコガニ

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大トロ漬け、炙り

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大トロ漬け、炙り

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鉄火巻き(贅沢にもこれまで出されたマグロをたっぷりと）

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鉄火巻き(贅沢にもこれまで出されたマグロをたっぷりと）

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鉄火巻き(贅沢にもこれまで出されたマグロをたっぷりと）

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玉子(鱧のすり身入り）

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玉子(鱧のすり身入り）

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2016/07/21 更新

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みゅうささんが投稿した初音鮨（東京/蒲田）の口コミ詳細

初音鮨蒲田、蓮沼、京急蒲田/寿司

ジャンルから探す

予算

営業時間

みゅうささんが投稿した初音鮨（東京/蒲田）の口コミ詳細

初音鮨蒲田、蓮沼、京急蒲田/寿司

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