hiro0827さんが投稿したこい勢（山形/酒田）の口コミ詳細 [食べログ]

この口コミは、hiro0827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

こい勢酒田/寿司、日本料理、海鮮

13回

夜の点数：4.2
- ￥15,000～￥19,999 / 1人
- 料理・味 4.2
  
  |サービス 4.0
  
  |雰囲気 3.5
  
  |CP 4.5
  
  |酒・ドリンク 3.5
昼の点数：4.2
- ￥10,000～￥14,999 / 1人
- 料理・味 4.2
  
  |サービス 4.0
  
  |雰囲気 4.0
  
  |CP 5.0
  
  |酒・ドリンク 3.5

13回目

2025/05 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.0
- | 雰囲気3.5
- | CP4.5
- | 酒・ドリンク3.5 ］
￥15,000～￥19,999

/ 1人

日本海の旬を握る

酒田の「こい勢」は、日本海の旬を握るがコンセプト

基本的には、お好みで注文するスタイルだ

昔は、お好みが当たり前だったが、
現在、このスタイルで営業している鮨屋は非常に珍しいと思う

握りは足し算系で薬味を添えて、旨さを引き立てる

江戸前寿司と地魚が融合した山形では、とても貴重な鮨屋

昼夜問わず、酒の肴も豊富で、値付けも良心的
個人的には、東北でも指折りの理想的な鮨屋だ

お土産のちらしや太巻きもオススメ

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ふぐヒレ酒

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2025/05/13 更新

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12回目

2025/02 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス4.0
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク- ］
￥10,000～￥14,999

/ 1人

江戸前寿司と地魚の融合

酒田の「こい勢」は、日本海の旬を握るがコンセプト

そのコンセプトを、そのまま実践している

いわゆる、秋田の「鮨駒」に近いスタイルなんだが、
「こい勢」は、もっと自由度が高い

基本的には、お好みで注文するスタイルなのだ

昔は、お好みが当たり前だったが、
現在、このスタイルで営業している鮨屋は非常に珍しいと思う

しかも、握りは足し算系で
薬味を添えて、旨さを引き立てる

東北で、このスタイルを確立しているのは、
自分の知る限り「こい勢」と「鮨駒」だけだ

「こい勢」は、江戸前寿司と地魚が融合している

昼夜問わず、酒の肴も豊富で、値付けも良心的
個人的には、東北でも指折りの理想的な鮨屋だ

二代目の鈴木さん

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ズワイガニ

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白子ポン酢

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天然とらふぐ刺し

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鮟肝

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真牡蠣

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墨烏賊＋レモンの皮

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のどぐろ

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真鯛

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鱈の昆布締め

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がさえび

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ソイ＋梅肉

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ウマヅラハギ＋肝

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鰯

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本鮪：とろ

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バフンウニ：北海道

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アラ

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鯵

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細魚

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小鰭

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赤貝

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〆鯖とガリの巻物

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2025/02/03 更新

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11回目

2020/12 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス3.5
- | 雰囲気3.5
- | CP4.0
- | 酒・ドリンク3.5 ］
￥8,000～￥9,999

/ 1人

日本海の旬を握る

2020.12月中旬

「こい勢」の握りは、
全国の名店と言われる寿司屋を食べ歩くような、
本当の鮨好きにこそ訪れてほしい店。

いわゆる名店で沢山の経験値を積んだ方にこそ、
その良さが理解出来るというか、
玄人受けする寿司屋だと思います。

事実、僕が伺ったミシュラン星付きの寿司屋の大将に
このお店のファンが何人もいますし、
そういった意味でも通好み。

親方の握りは、パッと見、武骨に見えるかもしれませんが、
見た目だけでは、推し量ることのできない良さがあるんです。

山形の「こい勢」が、なにゆえ全国に名を轟かせる寿司屋なのか、
こればかりは、体験してもらわないと感じ取れるものではないですね。

真鯛

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アラ

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小鰭

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大とろ：本鮪

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槍烏賊

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鯵

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喉黒

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がさ海老

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中とろ：本鮪

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〆鯖

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穴子

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馬糞雲丹

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北前蟹

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赤貝ひもと胡瓜の巻物

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牡蠣

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殻付き馬糞雲丹

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北前蟹の摘み

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2020/12/24 更新

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10回目

2020/10 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気3.5
- | CP4.5
- | 酒・ドリンク3.5 ］
￥8,000～￥9,999

/ 1人

北前がに（ブランド化されてます）

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鰯

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鯛の昆布〆梅肉添え

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喉黒

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小鰭

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太刀魚

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車海老

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ウマヅラハギ

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スルメイカ

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ガサエビ

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中トロ；本鮪

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バフンウニ

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〆鯖

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ばい貝

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穴子

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中トロ鉄火

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とらふぐ

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バフンウニ

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2020/12/23 更新

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9回目

2020/08 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気3.5
- | CP4.5
- | 酒・ドリンク3.5 ］
￥8,000～￥9,999

/ 1人

日本海の旬を握る

2020.8月初旬

食べ歩きをずっと続けていると、
写真の見た目からある程度、
味わいが想像出来るようになるんですが、
ここに関しては、写真の見た目よりも、
遥かに旨い握りが味わえます(笑)

握りは、一見、武骨に見えるかもしれませんが、
味わいのバランスが秀逸。

色んな寿司屋を経験してこそ、
この店の良さというか、
素晴らしさが分かってもらえると思います。

地物の魚に特化した握りは、
観光客には、特に喜ばれるでしょうし、
食べログ寿司部門で山形ナンバー1の実力は、
伊達ではないとおおいに納得させられるでしょうね。

ムラサキ雲丹

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岩牡蠣

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新子

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天然車海老

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するめ烏賊

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喉黒

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太刀魚

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小鯛

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がさ海老

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ウマヅラハギ

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鰯

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桜鱒

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本鮪

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バイ貝

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バフン雲丹

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2020/08/03 更新

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8回目

2019/10 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気3.5
- | CP4.5
- | 酒・ドリンク3.5 ］
￥8,000～￥9,999

/ 1人

白酢には「ササニシキ」、赤酢には「つや姫」

2019.10月上旬

「こい勢」の舎利は、タネによって、
白酢と赤酢を使い分けていると前前回レビューしましたが、
じつは、白米も使い分けています。

白酢には、庄内産無農薬「ササニシキ」

赤酢には、「コシヒカリ」以上の食味であるという山形ブランド米「つや姫」

「こい勢」の大将は、70代であると思うのですが、
年齢を重ねても、さらに旨い鮨を追求して改良を続けているんですよね。

高級店というよりは、街場寿司のテイストが強い店ですが、
山形県ＮＯ．１の寿司屋は、この店こそ相応しいと、
個人的には思っています。

連子鯛

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鰹

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喉黒

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馬面剥

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鯣烏賊

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鮃昆布〆

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ガサエビ

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鯵

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本鮪

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馬糞雲丹

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小鰭

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金目鯛炙り肝乗せ

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赤貝

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穴子

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とろ鉄火

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殻付き雲丹

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ずわい蟹のつまみ

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2019/10/08 更新

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7回目

2019/06 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気3.5
- | CP4.5
- | 酒・ドリンク3.5 ］
￥8,000～￥9,999

/ 1人

やはり、「こい勢」は期待を裏切らない

2019.6月下旬

いつ来ても、常に満席で大人気の寿司屋なのですが、
つい先日の山形県庄内地方を震源とする地震のせいで、
旅行客のキャンセルが相次ぎ、
思わぬ風評被害に巻き込まれてしまったそうです。

酒田市自体は、地震による被害はそれほどなかったそうなんですが、
地震による商売への影響は計り知れませんね。

今回は、地震による被害の程度を視察してきたんですが、
局地的な災害がほとんどで、大きな影響はなさそうでした。

ちなみに僕なら、地震だろうが雷だろうが、
「こい勢」さんの握りを食べると決めたなら、
そんなことなど気にせず、絶対食べに行きますけどね（笑）

大トロ

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ガサエビ

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小鰭

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太刀魚

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煮蛤

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スルメイカ

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車海老

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のどぐろ

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鰯

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キジハタ

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ウマヅラハギ

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サクラマス

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鱚

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コチ

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キンメ

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蝦夷馬糞雲丹

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干瓢巻き

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ふぐ白子

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岩ガキ

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2019/06/24 更新

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6回目

2018/12 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気3.5
- | CP4.5
- | 酒・ドリンク3.5 ］
￥5,000～￥5,999

/ 1人

赤酢と米酢を使い分けて、握りがさらに進化

Ｈ30.12月下旬

最近まで、シャリは米酢一辺倒だったらしいのですが、
赤身と一部のネタには赤酢を使うようにしたそうです。

親方いわく「鮨はネタとシャリとのバランスが重要」とのこと。

赤身のネタの力強い味わいに負けないような、
濃厚なシャリの必要性を感じたとのことで、
ネタによって、シャリを使い分けているそうです。

親方は、もうとっくに還暦を過ぎていると思うんですが（失礼）、
何歳になっても、真の旨い鮨を求めて、進化を続けていくその姿に、
僕は真の鮨職人の生き様を見せつけられたような気がしました。

小鰭

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本鮪：中とろ

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ホンカワハギ

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のどぐろ

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すみいか

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イシナギ

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がさえび

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イワシ

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ぶり

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とびしまの鮪：赤身漬け

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鯖

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北海道産：バフン雲丹

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赤貝ひもとホッキひもの巻物

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外観

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2018/12/24 更新

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5回目

2018/05 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気3.5
- | CP4.5
- | 酒・ドリンク3.5 ］
￥6,000～￥7,999

/ 1人

酒田が誇れる鮨の名店

H30.5月上旬

休日の昼、どうしても旨い握りが食べたくなったら、
決まって思い出すのは、ココの鮨屋。

ちゃんと旨い握りを出すけれど、
値段も雰囲気も気取らない大衆寿司屋が
ボクは、なにより大好きなんです（笑）

旬に寄り添うネタで握られた鮨は、
季節の移り変わりを知る目安にもなりますし、
身体がここの味を知っているからなのか、
なんとも不思議に心地よくなるんですよね。

やはり、酒田に来た際は外せない一軒だと思いますし、
ボク的には「酒田に来る＝こい勢に来る」になりつつあります（笑）

小鰭

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のどぐろ

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サクラマス

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ウマヅラハギ

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本鮪

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がさ海老

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スミイカ

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アイナメ

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鰯

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鮃

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〆鯖

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バフンウニ

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穴子

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岩牡蠣

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2018/05/08 更新

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4回目

2017/09 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気3.5
- | CP4.5
- | 酒・ドリンク3.5 ］
￥6,000～￥7,999

/ 1人

鮨好きを虜にするココにしかない味

H29.9月下旬

ボクがわざわざ酒田に鮨を食べに行く理由は、
ただ単に地物の握りを食べたいわけではなく、
「こい勢の握り」が食べたいから。

二年前に初めてココを訪れてからというもの、
唯一無二の「こい勢」の握りに心を鷲掴みにされました。

しかも、毎回、握りをもっと食べたいのを自重するから、
またすぐ来て食べたくなる（笑）

しかし、ココはいつも大繁盛でほぼ満席のため、
いつ来ても、すんなり入れるお店ではないのです。

かといって、どこか他の鮨屋では絶対ダメ。

最近は、鮨が食べたくなったら、
真っ先にココを思い浮かべるようになってしまいました。

小鰭

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閖上産赤貝

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カワハギ

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太刀魚

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ノドグロ

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サバ

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スルメ烏賊

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鰯

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鰆

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鮃

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本鮪の中トロ

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ガサエビ

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蝦夷バフン雲丹

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穴きゅう

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アンコウの唐揚げ

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海老しんじょ焼売風

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2017/09/25 更新

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3回目

2017/08 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス3.5
- | 雰囲気3.5
- | CP4.0
- | 酒・ドリンク3.5 ］
￥8,000～￥9,999

/ 1人

庄内浜の旬を豪快に握る

H29.8月下旬

江戸前ではあるのですが、
どちらかというと街場寿司のテイストが強いお店です。

漁港が近いという強みを大いに活かした鮨屋で、
「日本海の旬を握る」という謳い文句が、
そのまま、実践されているお店です。

ココに来たなら、食べるべきは「旬のおまかせ握り」一択。

シャリは、庄内産の無農薬ササニシキ。

正直、タネの切りつけが豪快で、無骨な握りなんですが、
食べてみるとシャリとタネとのバランスが素晴らしく、
シャリがタネの旨みを際立たせています。

写真の見た目からは、
握りのレベルの高さを察してもらえないかもしれませんが、
食べてみるとそのレベルの高さを感じて頂けると思います。

新子

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キジハタ

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車海老

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ウマヅラハギ

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ノドグロ

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赤海老

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本鮪・・トロ

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スルメ烏賊

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〆鯖

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太刀魚

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北寄貝

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鰯

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煮蛤

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利尻産蝦夷馬糞ウニ

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岩牡蠣

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2017/08/29 更新

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2回目

2017/04 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス3.5
- | 雰囲気3.5
- | CP4.0
- | 酒・ドリンク3.5 ］
￥8,000～￥9,999

/ 1人

「こい勢」は期待を裏切らない

H29.4月初旬

今現在、山形県の鮨屋の中でボクの一番好きな店がココ。

庄内浜で獲れた旬の魚介を多用した握りがとにかく素晴らしい。

ココは、江戸前ならぬ酒田前を既に確立されているように思います。

ご主人がまな板に向かうと板場がきびきびと動き、
カウンターには、多少緊張感が走るのですが、
そのキリッとした空気感もボクにとっては魅力のひとつ。

ご主人の高下駄の音がカランコロンと鳴り響く店内にも、
鮨屋の風情を感じて頂けると思います。

本鮪

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ノドグロ

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小鰭

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ウマヅラハギ

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墨烏賊

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ガサエビ

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石鯛

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トリガイのヅケ

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細魚

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桜鱒

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バフン雲丹

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太刀魚

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穴子

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トロ鉄火巻き

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フグ刺し

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殻付カキ

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焼き蛤

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バラちらし（お土産用）

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2017/04/03 更新

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1回目

2015/10 訪問

昼の点数：4.2
- ［料理・味4.2
- | サービス3.8
- | 雰囲気3.5
- | CP4.5
- | 酒・ドリンク3.5 ］
￥6,000～￥7,999

/ 1人

「地魚のおまかせ握り」で旬のネタを味わってみてください！！

H27.10月下旬

二ヶ月ほど前に定休日を調べて訪問したのですが、
思わぬ臨時休業で無駄足を踏み、
残念な思いをしましたので、再度訪問しました。

こちらの売りは、庄内浜で捕れた旬の魚介類と
無農薬の庄内米ササニシキと聞いていましたので、
庄内浜で捕れた魚介ばかりの構成かと思っていましたが、
意外にも北海道やらその他県外のネタも多く、
体感的には、庄内浜産６：その他４という感じでした。

ちなみにネタは、その時期の最もよいモノを
親方が厳選しているだけあって、街場の寿司屋にしては、
ネタのクオリティがかなり高いと思います。

ただ、ネタの切りつけは丁寧というより豪快であり、
洗練された印象はありませんでした（汗）

そしてシャリは、基本的には小さめですが、
シャリの大きさは、如何様にも調整出来るとのことです。

ちなみに握りは、
ネタの旨さを引き出すような仕事を施しており、
これが斬新で尚且つ美味。
人気のノドグロは、炙って塩だけで食べるのが定番のようですが、
ネタによっては、オリジナル性のある煮切りを塗ったり、
または、ネタにレモンの皮をすりおろしたモノをふりかけたりと、
江戸前の仕事を多いに感じられる握りでありました。

特にレモンの皮のすりおろしは、
驚く程にネタの旨さと調和がとれており、
「うん、ネタのよさを最大限に活かしているなぁー！！」と、
あまりの旨さに、思わず唸ってしまいました（笑）

酒田では、庄内浜で捕れた旬の魚介類を
安く美味しく食べさせる、
素晴らしい寿司屋で間違いないと思います。

ただ、ひとつだけ気になったのは、
寿司下駄に勢いよく、握りをドスンと置くものですから、
ネタがシャリからずれたり、
またノドグロのように身が柔らかいネタは、人によっては、
置いた勢いで中央から切れてしまったりしていましたので、
そこだけは、もうちょっと配慮して欲しいなぁーと思いましたネ（涙）

中トロ

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ガサエビ

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ショウサイフグ

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鯵

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アラ

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甘鯛

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カワハギ

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ノドグロ

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鱸

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赤身の漬け・・江戸前の仕事が感じられる一品。

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墨烏賊

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鰆

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雲丹

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ズワイガニ

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中トロの巻物

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カニ甲羅蒸し

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メニュー

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内観

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外観

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2015/11/09 更新

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hiro0827さんが投稿したこい勢（山形/酒田）の口コミ詳細

こい勢酒田/寿司、日本料理、海鮮

ジャンルから探す

予算

営業時間

hiro0827さんが投稿したこい勢（山形/酒田）の口コミ詳細

こい勢酒田/寿司、日本料理、海鮮

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