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入口
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看板
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ビール
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お箸
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海ぶどう、ワカメ、ガリ
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煮はまぐり
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ヒラメ、クエの刺身
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煮イカのシャリ詰め
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しめ鯵
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コハダ
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マグロ漬け
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タコ
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牡蠣
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金目鯛
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車海老
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さより
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ホッキ貝
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さわら
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しめ鯖
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太刀魚
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鮟肝とスイカの奈良漬の巻物
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雲丹
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寒ブリ
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のどくろ
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白子
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マグロ
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ネギとろ巻物
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しじみの出し汁
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久しぶりの投稿です!
昨年12月、お得意様との接待で利用させて頂きました。
四ッ谷の”すし匠”さん系列のお店です!
大将の進吾さんは、すし匠で18年修行されていたとか。これは期待!
場所は青山一丁目駅からすぐ近く。
Honda青山ビルの裏手にありました。
店内はカウンターのみのこじんまりとした造り。
しかし、客への気配りは素晴らしいものでした!
匠系列定番の、海ぶどうとワカメからスタートです!
出される順番も、つまみと握りが交互に出される匠系お決まりのパターン☆
以下、コースの内容です。
○海ぶどう、ワカメ、ガリ
○煮はまぐり
○ヒラメ、クエの刺身
○煮イカのシャリ詰め
○しめ鯵
●コハダ
●大間のマグロ漬け
○タコ
○牡蠣
●金目鯛
●車海老
○さより
○ホッキ貝
●さわら
●鰯
○鯖
○太刀魚の焼物
●あん肝とスイカの奈良漬の巻物
●雲丹軍艦
●寒ブリ
○のどくろ煮付け
○白子の醤油漬け
●マグロ
●ネギトロ巻物
●ネギトロ握り
○しじみの出し汁
○いくら
噂通りの品数ですねw
少し曖昧ですが、これで合ってると思いますw
握りはもちろん、つまみも美味い!
前半に出された”しめ鯵”は、お酢でしめられていて、
ガリ、きゅうり、わさびが巻き込まれていました。
酒にも合いますね。
のどくろの煮付けには感動!
一口食べて、思わずため息が出てしまいましたw
握りは、それぞれの素材を生かした締め方、シャリが使われていて、
全く飽きさせない見事な構成でした!流石です!
今、進吾さんは四ッ谷に戻られているそうですよ。
四ッ谷にもお伺いしてみたいです。
ごちそうさまでした~!