ともぞー。さんが投稿した寿司栄（千葉/東千葉）の口コミ詳細 [食べログ]

この口コミは、ともぞー。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

移転寿司栄東千葉/寿司

2回

夜の点数：5.0
- ￥20,000～￥29,999 / 1人
- 料理・味 5.0
  
  |サービス 4.5
  
  |雰囲気 3.5
  
  |CP 5.0
  
  |酒・ドリンク 5.0

2回目

2017/10 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.5
- | 雰囲気3.5
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

出会いから5年…ずっと大好きな寿司屋です。

寿司栄へ初めて伺った際、あまりの興奮と幸福感で近くに住みたいと本気で思った。
それから、年に数回伺っていますが、寿司栄のカウンターは最高に美味しく楽しい・・・
毎回幸せを噛みしめることができる大好きな場所です。

千葉駅からタクシーで10分ほどのところにありますが、以前は詳しく説明していたものの
今ではタクシー運転手さんにお店の名前を言えば連れて行ってもれるようになりました。
助かります。

伺ったのは10月。

今回の最大の興奮ポイントは、私の手のひらよりも大きな幻の黄金蟹（ズワイ蟹の雄と紅ズワイ蟹の雌のあいの子）。
身は、香箱蟹とのコラボ握りに、甘くてしっとりとした舌触り・・・美味しすぎます。
甲羅は、贅沢甲羅酒！ミソと身もたっぷり入って、甲羅酒？酒蒸し？みたいな幸せな状態！甲殻類好きとしては悶絶甲羅酒でした。

他にも興奮ポイントがありすぎるのですが、裏ごししたイクラのスープにイクラを浮かべたり、
旬の秋刀魚は肝醤油で刺身、炙り、蒔き寿司の3段活用。
しっかり、松茸の土瓶蒸しが出てきて、大好きなカワハギも、待ってましたの肝醤油で。
昆布の味が濃厚な昆布森の馬糞雲丹はつまみと握りの両方で。
〆鯖に、牡蠣に、ダブルピースの香箱蟹。
脂ののった鰤、旨みの強いホッキ貝、とろけるノドグロは甘みのあるタレ焼きでミニミニ丼。
穴子握りは、塩とタレで。
自家製カラスミは、日本酒とブランデー漬けの2種。
蟹みそも自家製で、お酒が進みまくります。

〆は蟹汁に、食用ほおずき。

驚きと喜び・・・客が喜ぶ姿が大好きな大将の愛らしいドヤ顔。
今回もたっっぷりやられました。
年内、もう一度伺いたいな。

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2017/10/29 更新

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1回目

2016/06 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.5
- | 雰囲気3.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥15,000～￥19,999

/ 1人

私の願いを叶える寿司屋～贅沢千葉ツアー２～

（２０１６．6）

千葉贅沢ツアー２店目は、千葉駅からタクシーで10分。
住宅街にぽわんと浮かぶ”寿司栄”。

初めて伺ったのは、３年半前。
それから、年に数回伺っていますが毎回幸せな気分にさせてくれる
大好きな寿司屋。
日々進化を続け、今やタクシーの運転手さんに説明せずとも到着できるほど有名になりました。

お昼に”サクラ”でのランチ後、ホテルで一眠りして準備は万端。
お友達と合流して３人でタクシーでピュ〜っと♪

ここでは、私の一番好きなお酒の飲み方、
寿司屋で美味しいツマミと日本酒、、、が存分に楽しめます。

料理もお酒も大将にお任せ。

初めていただいた能登半島の黒もずく。
旨みの凝縮した輝く熟成シマアジ。
オコゼの肝醤油でいただく脂ののったオコゼ。
とろける鮪トロと蟹のコラボ。
こんな美味しい昆布を沢山食べて育ったんだろうなと想像しながらいただく
昆布のジュレたっぷりの雲丹。
柔らかい蒸し鮑で贅沢に雲丹とキャビアを巻いていただき
海老の３種食べ比べは、縞海老、白海老には生口子、ガス海老は卵つき。
蛍烏賊の磯辺巻きは、ぷっくりした蛍烏賊と蛍烏賊の叩きがたっぷりと。
味噌感が堪りません。
赤座海老は炙って、生の味噌と。
そして、フィニッシュは黄金蟹（紅ズワイガニとズワイガニの混合種）！
手に乗せてもらって、口に入れるとジューシーな旨みが広がります。
は〜幸せ。

いつものように甲殻類多めで嬉しい限りです。

そして、今回の日本酒は特に凄かった。
４年に１度、オリンピックイヤーにしか味わえない貴重な閏年天明に始まり
黒龍石田屋、初亀游月、大七妙花蘭曲、中取り大吟醸十四代と
どれだけお酒を隠し持っているのか（笑）

４年後の天明をまたここでいただきたいね〜と話していると
何と！？

久しぶりの女将さん登場。
相変わらずパワフルで楽しい女将さんにお会いできて、とってもハッピーな気分に。

伺うと元気になれる、「また、仕事頑張ろう」そんなパワーの湧いてくる素敵なお店。
また、すぐに行きたくなっちゃうな。

今回いただいたのは、以下の通り。

能登半島の黒もずく
熟成シマアジ
鮪トロと蟹のコラボ
オコゼの肝
雲丹　昆布のジュレ
蒸し鮑　雲丹とキャビア
縞海老　白海老生口子　ガス海老卵乗せ
玉子焼き
蛍烏賊の磯辺巻き
鮪漬け　鮪の脂
金目鯛
鳥貝
荒浜の赤貝
赤座海老
墨烏賊
黄金蟹（紅ズワイガニとズワイガニの混合種）
お椀
ほおずき

寿司栄の後は、ワインと話で夜は更け、、、
明日のランチで千葉贅沢ツアーはフィニッシュを迎えます。

続く。

＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
（２０１３．１０）

言ってみるもんだ。
甲殻類が好きだと。

行ってみるもんだ。
千葉。

今年の初め、”寿司栄”と出会った。
甲殻類とお酒が大好きな私の願いを叶えてくれる最高の寿司屋。
少し遠いけれど、すぐに行きたくなるのでその後2度伺った。

そして行くたびに感動する。

甲殻類では、まだまだあった初体験の食材！
ホクホク味噌でちょっと栗っぽいお味の”トゲグリ蟹”。
とても希少なズワイと紅ズワイのハーフ黄金蟹。

10月初め、解禁前にたまたま網に引っかかっちゃった香箱蟹。
こんな時期にいただけるなんて♪

そして、甲殻類以外も凄い凄い。

関鯛の炙りは、鯛の概念を覆すような味の濃さ。
大好きな雲丹は、3種の食べ比べ。
北海道根室の馬糞ウニ・淡路島由良港の紫ウニ・福岡県産赤ウニ。
それぞれ旨い。
鮪カマ下のトロを5枚重ねた握りは、こんなに柔らかいなんて・・・
噛まずにとろける美味しさ。
ヤマメの卵・北海道根室の馬糞ウニ・ガス海老・まぐろ中落ちの握りは
贅沢すぎる味の重なりで悶絶してしまう。

甲殻類が大好きと言いつつ、最も好きな食べ物は
カワハギの肝である私。
まさかの〜出てきちゃいました〜。
肝たっぷりを巻いていただくカワハギ。
父がよく釣ってきてくれた思い出の味。
最高です。
興奮のあまり写真撮影を忘れちゃいました（笑）

やばいほど旨い、海老の味噌と内子の醤油でいただく、富山海老、鬼海老。
ウニと鮑の肝のタレでいただく、白浜産鮑と鮑巻き。
秋刀魚の肝入り醤油でいただく、北海道産大黒秋刀魚は生と炙りで。
その醤油をご飯にかけて食べたり、ちびちび舐めながら日本酒を呑みたい・・・
そんな衝動に駆られるほど旨い混ぜ醤油。

大将お任せの日本酒のラインナップは、行くたびに凄さを増す。
品評会仕様のものや、十四代も飲みくらべをできるほど豊富で諸白もいただいた。
8％精米の来福、シリアルナンバー入りの2012年中取り純米大吟醸磯自慢。
思わず大きな声を出してしまいそうなくらいワクワクする。

料理で喜び、日本酒に感動して、大将の笑顔に癒される。

「おいしい〜」自然に何度も口から飛び出す言葉に、大将はとてもうれしそうに微笑む。
そんな大将との掛け合いが楽しく
カウンターで食事を楽しむことの喜びを実感できる寿司屋。

年内にもう一度行きたいな。

＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝

（2013.1）

この店を知ったときから、「行きたくて行きたくて・・・」山のように積まれた香箱蟹の握りに釘付けになって・・・
もう我慢できないので、仕事が終わってから日帰りの強行スケジュールで行ってしまった。

カウンターに3人で座り、お任せで。
「甲殻類いっぱいだとうれしいよ～」とリクエスト付きで大将お任せコース（10,000円）

出るわ、出るわ。
甲殻類。

初めてお目に掛かった、見た目も面白い鬼海老と獅子海老。
食べ比べが楽しいガス海老と南蛮海老。

「もう禁漁なので食べられないだろう」と諦めていた香箱蟹は
何と1月5日の禁漁日前日から金沢市場の問屋で0℃の仮死状態にしてあったものが登場！
ツメのピースが出てきた時には、おもわず私もダブルピースでお出迎えしてしまった。
この香箱蟹が旨い。
キュッと締まった身は甘く、内子は濃厚、外子のプチプチ感ったら
今までに食べた中で一番美味しかった。

そして2個目の甲羅が登場した。
毛蟹来た～～～～～！
うう”。
以前、甲殻類で何が一番好きかと聞かれとっさに伊勢海老と答えてしまったのだが（美味しい伊勢海老の鉄板焼きを食べたばかりだったので）
その後、しばらく考えた結果。
マイベスト甲殻類は、毛蟹ということになった。
ここで出会えると思ってなかったよ、毛蟹ちゃん。
幸せすぎます。

甲殻類以外のものも素晴らしい。
一番最初に出てきたのは、何と鰻の稚魚！
最初皿にのっているのが分からなかったほどに透明でつるんとしていて
初めての食感と、甘みの後に感じるほんのりとした苦み。
は～このご時世、贅沢すぎるよ7匹分。
脂がのって〆方も絶妙な〆鯖。
旬ののどぐろは炙りと刺身の両方で。
食感のいいミル貝の根元、なまこ。
釣りキンキ、鮪の砂ずりと中トロのワラ炙り。
鮟肝の飴煮。
2週間乾燥で柔らかさを残す自家製ばちこは味わい深い。
もう美味しくて、お酒が進みまくるし、楽しすぎる。

大好きな天然帆立の卵巣まで出て、最後には怒濤の喜びがどんどん手にのってきた。
幸せ溢れるにぎり。
もはや食べる事に集中したくなり、手にのせてもらったにぎりはお隣さんに撮影してもらうという
わがままし放題で（笑）
「雲丹も好き」と話していると、ムラサキ雲丹と馬糞ウニのコラボにぎりがぽんっと手の上に♪
お次は、たっぷりのミソがのった毛蟹。
毛蟹の身に雲丹を絡めて、またまたミソをたっぷりの幸せにぎりからズワイガニまで。
〆は、蟹汁。
悶絶です。

夢のような、私の願いを叶えてくれる寿司屋。
お酒の品揃えも素晴らしい。
食材の大半は、金沢から空輸している。
「甲殻類いっぱいだとうれしい」というリクエストに最大限応えてくれた大将は
とても活き活きしていて、目の前に座ると楽しくなるステキな方。
奥でニコニコしているお父さん、ちょっとおっちょこちょいのお母さんと妹さん。
ステキな家族の営む千葉の寿司屋。

帰りに大将が「もっとにぎりも食べて欲しかった」と。
私ももっと食べたかったけれど、幸せもお腹も限界でした（笑）
しかし、本気で10,000円でいいんですか？
もうね、近ければ週1は通いたい。
「千葉に部屋借りたいな～」なんて考えてしまうほど幸せな時間だった。

そんな幸せな時間を過ごせたのも、ご一緒させていただいたおふたりのおかげです。
また行きたいのでよろしくお願いいたします（´艸｀）

能登半島の黒もずく

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海ぶどう

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熟成シマアジ

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雲丹　昆布のジュレ

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オコゼの肝醤油

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オコゼ

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鮪トロと蟹

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縞海老　白海老生口子　ガス海老卵乗せ

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蒸し鮑　雲丹とキャビア

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黄金蟹

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赤貝

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金目鯛

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漬け鮪　鮪の脂

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墨烏賊

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鳥貝

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蛍烏賊の磯辺巻き

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赤座海老

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玉子焼き

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お椀

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香箱蟹の握り

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ヤマメの卵　北海道根室の馬糞ウニ　ガス海老　　まぐろ中落ち

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真鱈白子ぽん酢

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長崎壱岐産赤雲丹

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ウニ3種の食べ比べ　北海道根室の馬糞ウニ　淡路島由良港の紫ウニ　福岡県産赤ウニ

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北海道苫小牧の水蛸

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北海道苫小牧のホッキ貝の炙り

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白浜産鮑

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ウニと鮑の肝のタレと共に

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鮑巻き

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ガス海老

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秋刀魚の肝入り醤油

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北海道産大黒秋刀魚

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北海道産大黒秋刀魚の炙り

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五島列島産鯖の棒寿司

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能登産の毛蟹

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カマ下のトロ　5枚重ね

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仙鳳跡産生牡蠣

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イクラの醤油漬け

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ノドグロの炙り

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牡蠣の炙りキャビアのせ

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黄身白身を交互に重ねた玉子焼き

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花咲蟹の味噌汁

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爪が栗みたいなトゲグリ蟹

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蒸しウニ　車海老　オクラ　玉子の殻に入れた昆布と鰹の出汁寄せ

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トゲグリ蟹

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1本釣りの関鯛

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海ぶどう

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これはやばい！海老の味噌と内子の醤油

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富山海老炙り

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富山海老

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オニ海老　オニ海老の卵付き

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白海老

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イクラとトロの剥き身

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トリ貝

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紅ズワイ蟹の自家製蟹味噌

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オニ海老焼き

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真河豚の白子　キャビア乗せ　握り

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真河豚の白子

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アワビとアワビの歯

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アワビの肝

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トゲグリ蟹

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トゲグリ蟹の握り

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中トロ　葱巻き

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黄金蟹

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黄金蟹　味噌の握り

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大毛蟹

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玉子焼き

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トゲグリ蟹　お椀

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全部飲んじゃおっかな〜。

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香箱蟹

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香箱蟹

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毛蟹

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毛蟹

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毛蟹みそたっぷり

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毛蟹の身に雲丹を絡めて

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ズワイガニ

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ムラサキ雲丹と馬糞ウニ

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金沢沖深の4大海老　鬼海老　獅子海老　ガス海老　南蛮海老

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鬼海老　獅子海老　

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南蛮海老

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獅子海老

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ガス海老

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鬼海老の頭焼き

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鰻の稚魚

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鰻の稚魚

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〆鯖

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釣りキンキ

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のどぐろ

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のどぐろ炙り

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中トロ　ワラ炙り

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鮪の砂ずり　ワラ炙り

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鮟肝の飴煮

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なまこの卵巣

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天然帆立の卵巣

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天然帆立

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自家製ばちこ

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自家製蟹みそ

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玉子焼き

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蟹汁

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こちらの口コミはブログからの投稿です。？

記事URL：http://ameblo.jp/mazuimonodewafutoranaizo/entry-11476249460.html

2016/06/27 更新

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ともぞー。さんが投稿した寿司栄（千葉/東千葉）の口コミ詳細

移転寿司栄東千葉/寿司

ジャンルから探す

予算

営業時間

ともぞー。さんが投稿した寿司栄（千葉/東千葉）の口コミ詳細

移転寿司栄東千葉/寿司

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