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前菜
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蟹・とびこ・あわび・金粉
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いくら・キャビア
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平目
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クエ
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海老
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赤貝
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まぐろ顎肉
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雲丹
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雲丹3種
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トロたく
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赤身
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中トロ
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大トロ炙り
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茶碗蒸し
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コハダ
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たまご
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いか
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かんぴょう巻・いなり
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穴子
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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
今回は六本木にあるお鮨屋さん【水月】さんに行って来ました。
ビルの8階にあるので分かりにくいですが、エレベーターを上がるといきなり高級感漂っております！
すぐに席に案内され、出汁スタート。
体が温まりますね。
まずは生ビールを注文（マスターズビール）旨い！
コースで予約しておりましたので後は待ちです。
前菜盛り。
子持ち昆布久しぶりで美味。
蟹・とびこ・アワビ・カニ味噌の上に金粉。
この時点で日本酒に変更ですね！見栄えも良いですが、味も間違いなく日本酒が蒸発します。
いくら・キャビア。
味加減が完璧でこたえられない美味しさでした。
早速鮨に突入。
前置きが長過ぎる時があるので、コレぐらいで鮨に入ってくれるのは嬉しいですね！
クエがシャリとベストマッチ！
海老。
定番ですが丁寧な仕事が伝わって来る一品。
赤貝。
サクッと歯ごたえ抜群！
焼き物は白身と予想シておりましたが、まさかのマグロの顎肉が出てきました。
コレまた濃厚で日本酒に良く合い、キレイに骨のみになるなで完食。
食べやすさも良かったですね！
雲丹3種食べ比べ。
それぞれ違った旨味、香りで貴重な体験でした。
トロたく。
ココで赤シャリの登場。間違いのない美味しさですね。
茶碗蒸し。
出てくるタイミングも良かったですが、良い出汁が出ていて絶品でした。
マグロ赤身。
しっかり旨味が詰まっておりベストな赤身。
中トロ。
口の中で旨味が爆発ですね！
大トロあぶり。
炙りはやはり旨いですね！一瞬でとろけていきました。
コハダ。
江戸前といえばコレですね。
たまご。
最近この玉子が減って来てますね。手間をかけたこの一品。こういうのが嬉しいですね。
かんぴょう巻、いなり包。
思ったより合います。
穴子。
口の中でほろけて行きます！
日本酒も多彩でメニューに載っていない方が多い様でした。
おまかせで料理にあったお酒を都度出して貰い大満足です！
お鮨もネタによりシャリを変更する拘りようでバランスが良かったです。
また行きたいお店ですね！