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鰤
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あん肝裏漉し
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蒸し鮑 肝ソース
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肝ソースにシャリ
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白甘鯛の松笠揚げ
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海老芋
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お茶を合わせて
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春子鯛
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シマアジ
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中トロ
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大トロ
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鯵
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イクラ小丼
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車海老
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赤出汁
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煮穴子
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玉
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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
広尾駅から程近いビルの5階にある『鮨 在』。
大将が繰り出すつまみと鮨は、繊細な下ごしらえが生きていて、洗練された味わいです。
この日は信頼するレビュアー様主催の貸切会でお邪魔しました。
コースは乾杯のシャンパーニュと共に、温かい一品、「鰻の栗蒸し」からスタートです。
その後、食材を活かしたつまみの数々が続きます。
特に気に入ったのは、あん肝と鮑でしょうか。
あん肝は丁寧に裏漉しされ、揚げた海苔につけて頂くスタイル。酒が進みます。
鮑は肝ソース和えですが、この肝ソースが出汁と卵黄で伸ばされてでソフトな口当たり。一味違います。
握りでは、トロける大トロ、隠し味を入れた鯵が印象的でした。
お酒も料理を引き立てるペアリングがなかなか凝ってました。
玉ねぎ醤油を合わせたブリにはブルゴーニュのマイルドな赤を選び、脂の乗った中トロ、大トロにはぬる燗、たれの甘い煮穴子には貴醸酒と、合わせ方がにくい。
最後まで、料理とお酒のマリアージュを楽しめました。
詳細は下にまとめてます。
ーーーーーーーー
＜この日の料理とペアリング＞
▫️鰻の栗蒸し
栗の香りがふんわりと。
そこに鰻の香ばしさが合わさって、季節を感じる一品。
かなり辛口のシャンパーニュ（Gaston Chiquet)と共に。
▫️毛蟹とウニの巻物
これはお店のスペシャリティの料理。
而今の純米大吟醸を合わせて。
▫️ブリ
熟成したブリに玉ねぎ醤油が美味い。
合わせるのはブルゴーニュの赤（ピノ、ガメイ）。柔らかいタンニンが脂ののったブリと玉ねぎの旨みに良く合う。
▫️あん肝裏漉し、海苔天ぷら
丁寧にウラ漉しされたあん肝がスムーズ。お酒が進みます。
▫️蒸し鮑 肝ソース
鮑は長時間かけて蒸して柔らかく仕上げ、出汁をとる。
肝ソースは、肝を鮑の出汁と卵黄で割ったもの。とてもマイルド。
鮑を食べた後は、残った肝ソースにシャリを入れて。これがまた美味しい。
白ワイン（シャルドネ） 青リンゴの香り、樽は控えめで酸味スッキリ
▫️白甘鯛の松毬揚げ
ホタテと菊の花のスープで仕上げられ、見た目も鮮やか。
味は旨みたっぷり。
ここまではシャルドネで
▫️海老芋
ここはノンアルの緑茶を合わせて
握りの前の口直し的な感じでしょうか。
ここで四角いガリも添えられて、握りがスタート
▫️ 春子鯛
鹿児島 いずみの春子鯛
白ワイン 勝沼醸造のアルガ・ブランカ・イセハラ。 独特なシャープな味わいの白。
▫️縞鯵
高知のシマアジ。５日間から寝かせたとのこと。旨みが濃厚。
八海山 を別注文で
キリッとした飲み口
▫️中トロ
塩釜のマグロ
貴 ふかまりをぬる燗で
▫️大トロ
これはトロける・・
▫️コハダ
しっかりと締められたコハダ
ひかりもの二貫に合わせて、「秋桜」を。
▫️鯵
あたりネギの香りがほんのりと
▫️いくら小丼
自家製いくら醤油漬け
仙禽 ひやおろし 赤とんぼ 酸が印象的
▫️車海老
▫️赤出汁
▫️煮穴子
合わせる日本酒は、飛良泉の飛囀（ひてん）鵆 （ちどり）
純米貴醸酒でほんのりと甘い。甘いタレの煮穴子を食べながらだと甘さが消えて酸味が。
▫️玉
エビの旨みが濃厚。