almi2356さんが投稿したすし昇（愛知/栄）の口コミ詳細 [食べログ]

この口コミは、almi2356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

移転すし昇栄（名古屋）、栄町、久屋大通/寿司、海鮮、日本料理

4回

夜の点数：4.6
- ￥15,000～￥19,999 / 1人
- 料理・味 4.6
  
  |サービス 4.2
  
  |雰囲気 4.0
  
  |CP 4.0
  
  |酒・ドリンク 4.0

4回目

2019/09 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.2
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

進化を続ける注目の店すし昇！

進化を続ける注目のすし屋！
新進気鋭の若手職人の握る美味い寿司と進化を続けるお摘みが評判を呼んでいる店だ！
ミシュランプレートに掲載されてからは益々盛況のようで、予約が困難な店になりつつある様だ！
この日は開店2周年の当日！お祝いを兼ねての訪問となった！

松茸と筋子！
相性の良い組み合わせでインパクトも有り、壱ノ摘みで心を掴む

鰆の藁焼き！
タタキ状態の鰆は藁の風味で香ばしく付合せの夏野菜も美味いね！

蒸し鮑と雲丹の塩辛
雲丹と烏賊を和えて塩辛風に仕上げた一品、鮑との相性も抜群です

伊勢海老と銀杏のスープ
伊勢海老の身を素揚げした団子と焼き銀杏の香ばしさが面白い組み合わせスープは伊勢海老の頭でとった具足煮の出汁

ししゃも焼き
雄をカリカリに焼いた香ばしいししゃもです！

鮨に入って行きます！
佐渡の鮪トロ

赤身の漬け

真鯛昆布締め

真烏賊ゲソ

小肌

太刀魚焼きあん肝焼き桃のガリ

鰻丼酢飯と卵黄

山口の天然縞鰺

秋刀魚

金目鯛杉の香り

ノドグロ

穴子塩柚子

穴子タレ

紫雲丹

焼海老頭のアラ味噌

芝海老の玉

食べる度に進化を感じる店主に脱帽です！
最近では二番手の職人も入りゆくゆくは店で握らせる意向もあると言う！
二番手が入った事で料理の提供が早くなり仕事に余裕が出てきたのはいいと思います！
益々料理に磨きが掛かりそうですね！次回の予約が待ちきれません！
美味しかったご馳走さま！

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2019/09/08 更新

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3回目

2019/06 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.2
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

オープン2年目ながらミシュランプレート獲得！

すし昇で最高の鮨を堪能しました！
オープン2年目ながらミシュランプレートに掲載された新進気鋭の若手職人！
伊藤くん改めておめでとうございます！㊗️
伝説となった名店寿司日向で裏方を担当していた頃からの付き合いなので、
もう6〜7年応援している職人なのです！
この日もお任せ12000円のコースで！
雲丹と甘海老
渡蟹の醤油漬けとクチコ
水茄子とカマス焼きじゅん菜添え
焼き塩水雲丹小樽馬糞雲丹
大トロ沖縄220k本鮪
本鮪赤身辛子で
石鰈縁側載せ
小肌
ノドグロの塩焼きあん肝の照焼き
赤座海老の甘海老味噌の醤油焼き
鹿児島泉の鯵
墨烏賊
車海老の昆布締め
鳥貝三河湾産
ノドグロ焼きの握り
羅臼の雲丹
ネギトロ巻き
干瓢巻き
芝海老の玉子焼き

全て頂いてお腹も心も満足です！
次回と次次回の予約を入れて帰路に着きます！もうすぐ2周年だし！
最近はふらりと行ける店では無くなったけど変わらず応援してますよ！

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2019/08/14 更新

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2回目

2018/07 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.2
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.0 ］
￥10,000～￥14,999

/ 1人

丁重な仕事振りが好印象な旨い寿司

2018/07/21 再訪問
昨年の9月オープンから約一年、久しぶりに再訪してみました
店の暖簾を潜れば「いらっしゃい」の元気な声が聞こえる
店主も相変わらずの様だ、立派なもみ上げも健在です（笑）
店主の伊藤氏は幻となった名店「寿司日向」の三代目店長を務めた新進気鋭の若手職人
まだ２９歳の伸び盛りの店主が一年でどれだけ腕を上げたかも楽しみにして来ました。
店内は清潔感があり無駄な物が置いてないすっきりとした空間
白木のカウンターとまな板がフラットで、職人の包丁捌きがライブで楽しめる
この職人の仕事を目の前で見えるのも寿司の醍醐味の一つだ
メニューはお任せのみ！その時々の旬の食材を提供している

先ずは日本酒を！醸し人九平次　別誂　

青森のじゅん菜、モズクと雲丹のトマトスープ仕立て
トマトスープの酸味が不思議とじゅん菜に合う一品

とうもろこしのスープ
玉蜀黍のフレッシュな甘味が引き立ってますね

三重県産の鰹のタタキ
地物の玉ねぎを使ったポン酢が美味しいです

本鮪砂ずりの煮物　
満願寺とうがらしを添えて

宮城県塩竈の本鮪　
180Kgの物だそうです

本鮪赤身のづけ
洋からしで頂きます

関イサキ
皮目が美味しいです

天草のコハダ
皮目が柔らかくさくっと歯が通る食感が上質

甘鯛焼き浸し焼鮑添え
アオサと鮑の肝ソース

烏賊
細かい仕事がしてあり美味しいです

穴子の蒲焼きエリンギのソース、サマートリュフを添えて
エリンギのバターソースに小麦粉を加えてトロミを出し鰹出汁で伸ばしたソース

大阪湾の小鯵
鯵のにぎりは大好物なのです

のどぐろ炙り
脂が甘くて美味しいです

煮鰻
塩と柚子で頂きます

牡丹海老
昆布締め2日目のねっとりした口当たりで味が凝縮している

はだての雲丹
手渡しで頂きます

白エビと白い沢庵の手巻き
白海老の食感に沢庵がコリコリとアクセント

赤だし
海老の頭を焼いた出汁で香ばしい

芝海老の玉
これはもうスイーツですね！

全て頂いてお任せコースを堪能しました
やはり一年近く店を切り盛りして腕を上げてきてますね
常に考えを巡らし新しいメニューを創作していく姿勢は評価できる
手間を惜しまずネタに対するひと仕事もしっかりしているようですね！
でもまだまだ伸び代がある若い店主の今後に期待します
また暫くしてひょっこり伺いますね！
おいしかった、ごちそうさま！

店の暖簾を潜れば「いらっしゃい」の元気な声が聞こえる

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メニューはお任せのみ！その時々の旬の食材を提供している

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醸し人九平次　別誂

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青森のじゅん菜、モズクと雲丹のトマトスープ仕立て

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とうもろこしのスープ玉蜀黍のフレッシュな甘味が引き立ってます

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三重県産の鰹のタタキ地物の玉ねぎを使ったポン酢が美味しいです

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本鮪砂ずりの煮物　満願寺とうがらしを添えて

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宮城県塩竈の本鮪　 180Kgの物だそうです

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本鮪赤身のづけ洋からしで頂きます

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関イサキ皮目が美味しいです

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天草のコハダ皮目が柔らかく食感が上質

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甘鯛焼き浸し焼鮑添えアオサと鮑の肝ソース

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烏賊細かい仕事がしてあり美味しい

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穴子の蒲焼きエリンギのソース、サマートリュフを添えて

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大阪湾の小鯵鯵のにぎりは大好物

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のどぐろ炙り脂が甘くて美味しい

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煮鰻塩と柚子で頂きます

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牡丹海老昆布締め2日目

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はだての雲丹手渡しで頂きます

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白エビと白い沢庵の手巻き白海老の食感に沢庵がコリコリとアクセント

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芝海老の玉これはもうスイーツですね！

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2018/07/31 更新

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1回目

2017/09 訪問

夜の点数：4.0
- ［料理・味4.2
- | サービス4.0
- | 雰囲気4.0
- | CP3.8
- | 酒・ドリンク4.0 ］
￥10,000～￥14,999

/ 1人

隠れ家的に使える店、店主のキャラも良いですね！

2017/09/07　錦3丁目のグルメが集積する新錦ビルの地下一階にグランドオープン！
ここは閉店した寿司ゑんぶの跡に居ぬきで入った店なのです。
店主の伊藤氏は幻となった名店「寿司　日向」の3代目店長を務めた職人
紆余曲折が有りながらも満を持して開店させた、夫婦で営む小さな隠れ家なのです
この日はオープン初日でバタバタしていた中、シッカリとした仕事を見る事が出来た
ネタの仕込みもひと仕事がしてあり魚の旨みを上手く引き出している印象です
シャリも旨いですね！ネタの旨みを生かしている
江戸前を標榜する赤酢と塩だけのシャリよりも、この優しいシャリの方が好みに近いな
まだまだこれからブラッシュアップが進んでいくと思います。今後が楽しみですね
店主の伊藤氏との会話も楽しくあっという間に時間が過ぎていきました。
今後も通いたいと思います。おいしかった、ごちそうさま＾＾

すし昇

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すし昇

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白木一枚板のカウンター席

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日本酒には拘っている

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蟹剥き身に筋子を添えて

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鮪の軽い炙り

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のどぐろの炙り

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こはだ

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ふわふわ穴子

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2017/10/02 更新

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almi2356さんが投稿したすし昇（愛知/栄）の口コミ詳細

移転すし昇栄（名古屋）、栄町、久屋大通/寿司、海鮮、日本料理

ジャンルから探す

予算

営業時間

almi2356さんが投稿したすし昇（愛知/栄）の口コミ詳細

移転すし昇栄（名古屋）、栄町、久屋大通/寿司、海鮮、日本料理

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