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那須の水晶煮、菊菜とさんま、南京豆腐、イチジクと生ハム、タコのやわらか煮
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お造り イサキ、マグロのトロ
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日本酒 春鹿 辛口スッキリだが慣れると旨味も感じてくる
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ケンサキイカ
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宇和島の縞鯵
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マグロの赤身
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金目鯛
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アカハタ?
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ウニ、イクラ、キャビアの小どんぶり
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サワラの幽庵焼き
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カニの茶碗蒸し
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ヤリイカ
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本鮪トロ
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北海道のホッキ貝
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フエダイ
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根室のムラサキウニ
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クルマエビ
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煮アナゴ
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トロたく
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赤出汁
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雑居ビルの5階が不思議な空間。このフロアだけ高級感があり、天ぷら、和食、寿司の店が入っている。ゆるやかに繋がっていて、フロアのスタッフが共通になってるのかな?
個人的に、寿司屋の空間にまだ慣れてないので、壁が少ないおかげで少し開放感があってリラックスして食べらるようで、この店舗の作りは気に入った。
握り、刺身はどれも美味しく、炙ってあったりスダチが振ってあったりして、心地の良い味。
ウニは今までの人生で食べた中でも一番大きかった!
「ほおばる」と表現したくなるほどで、口の中がウニでいっぱいになった…。
煮アナゴもわずかに炙ってあるようで、口の中で油分の一体感が楽しめて満足感があった。
雰囲気や飲み物の品揃えも含めて、おすすめできるお店。