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茄子・ノドグロなど
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鮑に雲丹ソース
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ソースを残して酢飯リゾット
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漬けカツオにエシャロット
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河豚白子
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素晴らしい包丁
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蛤と金目鯛の蒸し物
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温めた石の器に蟹炒飯を載せて
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そこへサマートリュフを削り載せる
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この玉葱ドレッシングが絶品
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こだわりの血合いぎし鮪の鞍掛け握り
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鯖押し寿司
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手渡しで
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雲丹握り
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穴子塩
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穴子タレ
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鮪巻物
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玉子にもとても手間暇がかかっている
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麦茶のアイス
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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
予約が取れない日本の人気レストランでも最も困難な店の一つに友人からのお誘いで夫婦で行ってきました。何でも、半年から１年待ちで、一見さんはお断りのようです。何人かの方からお誘い受けたのですが日時が調整できず断念していました。今回やっと行くことができました。グルメの友人に感謝です。
言うまでもなく、どれも食材が抜群で、もちろんとても美味しかったですし、大将の人柄もとても良くて楽しめました。まずは本日の食材のお披露目をしてくれます。いきなり圧倒されます。
握りに行くまでの前半は、例えば石の器の上に置いた蟹炒飯にサマートリュフを贅沢に削って掛ける、など「ここは何屋さんですか？」状態の創作料理の数々に驚かされました。茄子にノドグロなどを載せた一品や、軟らかく肉厚の煮タコ、軟らかく上質な鮑の雲丹ソース、そしてそのソースを残して酢飯を入れてリゾットにするというアイデア、漬けカツオに揚げたエシャロットを載せるスペシャリテ（店主談）、繊細な河豚の白子が入った汁、蛤の出汁が芳醇な蒸し物、フルーツトマトに刺身と玉葱のドレッシング（このドレッシングが抜群に美味い！ そのレシピを大手食品メーカーに盗まれたというエピソードを聞きました）など、「寿司屋のつまみ」という域を遥かに超えて、これらだけで一つのレストランコースになり得るほど。それもそのはず、大将は余程の食事好きとみえて、和洋に関わらず食べ歩いているようで、いろいろな味を吸収し日夜精進しているようです。
「血合いぎし」のマグロを鞍掛けで握った一品には大将のこだわりが詰まっています。食べたことのないほど歯切れの良い鳥貝、鯖の押し寿司を絶品海苔で包んで頂くまでのパフォーマンス、上質な雲丹握りなど握りになっても驚きは続きます。また握りを手渡しで頂くこともこの店独自のユニークさです。握り具合は繊細で口に含むとご飯一粒一粒が分かるようです。酢は弱めでネタの味がよく分かります。３時間半の贅沢な宴でした。