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すし人 酒伊
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丸の内でひっそりと営業している高級寿司店
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店主の酒井健氏です！真剣な表情でネタと対峙しています
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こちらは太田君！将来が期待される若手職人です
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最初のワインはGILLEES＆ROMANI COLLET Bourgogne
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こはだ
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活いか
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うに
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次のワインは”小姫”山形酒井ワイナリーの国産ワインです
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活きたヤリイカを捌いていきます
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ヤリイカ握り
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虎河豚の湯引き
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赤貝 ネタとワインによってシャリを使い分けている事が凄い！
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真鯛
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サヨリ
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アルガブランカ ピッパ 山梨県は勝沼酒造の国産ワイン
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〆鯖握り
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帆立貝柱炙り
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鰤は細かく和えて握ってありました
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車海老
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のどぐろ
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クエの小鍋
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2012 CONDRIEU La Petite Cote
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漬けマグロ赤身の握り
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トロ炙り
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蛸の桜煮
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2012 ｒｉｎｄｏ カリフォルニアはナパ・バレーの白ワインです
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鉄火巻
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焼穴子塩
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煮穴子タレ
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最後に一口茶漬けを頂いてフィニッシュ！
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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
名古屋のビジネス街、丸の内でひっそりと営業している高級寿司店です
すしとワインのマリアージを追求する店主の握る寿司が評判になっている
以前から一度行って見たい寿司屋としてマークしていたのですが
私の馴染みの”寿司 向月”で二番手を担っていた大田君が
キャリアアップのため修行に入った事を機に伺う事にしました
店主の酒井健氏です！真剣な表情でネタと対峙しています
こちらは太田君！
銀座→名古屋→銀座→名古屋と着実にステップアップしている
将来が期待される若手職人です
先付けの一品
サッパリの味付けで口の中を整えた様に感じました
最初のワインはGILLEES＆ROMANI COLLET Bourgogne
ブルゴーニュ地方の白ワインです！BURTの辛口白ワインでスッキリとした飲み口でした
最初に寿司が出されました！こはだ、活いか、うにと続く
「摘みを食べてお腹が膨れてしまう前に寿司を味わって欲しい」と店主
次のワインは”小姫”山形酒井ワイナリーの国産ワインです
糖度の高いデラウェア種の小姫をしっかり辛口に仕上た和食に合うワイインだと言う
活きたヤリイカを捌いていきます、ヤリイカ握り、虎河豚の湯引き
赤貝、真鯛、サヨリです！ネタとワインによってシャリを使い分けている事が凄い！
赤酢と塩だけの固めのシャリと、少し甘味も加えたこの地方伝統のシャリの競演だ
アルガブランカ ピッパ 山梨県は勝沼酒造の国産ワイン
日本固有の品種[甲州] から生まれた白ワインで甘味と酸味のバランスが好印象です
〆鯖握り、帆立貝柱炙り、鰤は細かく和えて握ってありました
車海老、のどぐろ、クエの小鍋！寿司と摘みが交互に出て両方楽しめますね！
2012 CONDRIEU La Petite Cote
フランスはローヌ地方の白ワイン、これも魚介と良く合うワインでした
漬けマグロ赤身の握り、トロ炙り、蛸の桜煮、どれも最高のネタですね！
2012 ｒｉｎｄｏ
世界的ワイン産地として知られるカリフォルニアはナパ・バレーの赤ワインです
鉄火巻、焼穴子塩、煮穴子タレの競演です
最後に一口茶漬けを頂いてフィニッシュ！（笑）
いやあ堪能しましたよ～！すしとワインのマリアージ、レベルが高いです！
ワインもブランドに拘るよりも寿司との相性重視で
その時々のネタに合うものを選択していると言う
また次は春の食材が楽しめる時期に伺いたいと思う
おいしかった、ごちそうさま＾＾