アビー1998さんが投稿した鮨やすみつ（東京/四ツ谷）の口コミ詳細 [食べログ]

この口コミは、アビー1998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

鮨やすみつ四谷三丁目、曙橋、四ツ谷/寿司、海鮮、かに

2回

夜の点数：4.7
- ￥60,000～￥79,999 / 1人
- 料理・味 4.8
  
  |サービス 4.8
  
  |雰囲気 4.6
  
  |CP 4.6
  
  |酒・ドリンク 4.6

2回目

2026/02 訪問

夜の点数：4.7
- ［料理・味4.8
- | サービス4.8
- | 雰囲気4.6
- | CP4.6
- | 酒・ドリンク4.6 ］
￥60,000～￥79,999

/ 1人

豪快な活ズワイガニを楽しんだ夜

2月の『鮨やすみつ』さん、越前蟹の会にやってきました。

コースの序盤、朝に仕入れた活きのいい、1.1kg超え大型ズワイガニ（福井県産なので越前蟹）を大将がお披露目してくれたところで舞台は最高潮に達します。

おまかせコースでは、続いてノドクロ蒸し寿司やお造りと共にお酒を飲んでコンディションを整えます。

程なくして茹で上がった蟹が登場。
茹で汁も継ぎ足しで工夫しているという蟹はいかに・・・

足は食べやすい形にカットされていて、一気にかき取ってボリュームのある身を味わうと、幸せの極致です。

むき身はシャリとカニ味噌を合わせて一品に、併せてカニ酒を飲んで、カニ三昧。仕入れ、茹で、盛り付け、全てにこだわった最高の蟹でした。

さらにサプライズは大型の活き赤貝。
旨みの爆弾のような赤貝握りは初めてです。

全体を通して、手抜かりのない最高の素材、工夫された技を楽しめました。

次は夏のスペシャリティの会。
楽しみです。

---------------
＜本日のおまかせ＞
▫️お椀　アサリの出汁
▫️ノドクロ蒸し寿司
　北陸で出てきそうな蒸し寿司。冬はいいですね。
▫️造り
　アオリイカとほうぼう。どちらもいい熟成感。
　アオリイカは塩で、ほうぼうはポン酢醤油で
▫️カワハギ握り
▫️牡蠣の燻製オイル漬け
　酒に合う珍味
▫️メジマグロ　漬け
　佐渡ヶ島から。旨みもしっかり
▫️メジマグロ　大トロ
　玉ねぎと共に一週間漬けて
▫️甘鯛　松笠焼き
▫️あん肝
　濃厚な、旨み、甘み。ペアリングの甘口日本酒とよく合う。

ここで茹で上がった越前蟹が登場
▫️カニ足
　旨み、熱のはいり方も絶妙でうまい。
　大型の足は食べ応えあります。

▫️真鱈の白子
▫️ヒラメ　カラスミがけ
▫️マグロ漬け　
　115kgの大間のマグロ。樋長（ひちょう）からの仕入れとか

ここでカニのむき身を使った一品
▫️越前蟹　蟹味噌がけ
　大将が目の前で作ってる時から、美味しさが溢れてた一品。間違いない旨さ。

▫️中トロ　二貫
　V字型で。トロトロでうまい。
▫️コハダ
　酢がしっかり効いたコハダ。シャリは
優しい
▫️車海老
　この車海老も旨み強い。

ここで先ほど見せてもらった赤貝が。
▫️赤貝
　超大きな赤貝が茹で上がるとやや大きめのいいサイズに。
▫️赤貝のヒモ
　いい食感

▫️巻物　トロ
　お腹いっぱいなので、小さめで。
▫️煮穴子
▫️玉

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まだ元気に動いてるズワイガニ！

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ノドクロ蒸し寿司

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ほうぼう

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アオリイカ

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カワハギ

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メジマグロ

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メジマグロ　大トロ

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甘鯛　松笠焼き

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あん肝とペアリングの日本酒

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あん肝

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茹で上がった越前蟹

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真鱈の白子

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平目カラスミがけ

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大間マグロ　赤身漬け

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カニのむき身　下にシャリ

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カニ酒

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カニ酒は濃厚な旨み

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赤貝お披露目

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中トロ

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コハダ

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車海老

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赤貝茹であがり

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赤貝握り

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赤貝ヒモ

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バフンと紫

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トロ巻物

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トロ巻物（少な目で）

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赤出汁

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2026/02/13 更新

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1回目

2025/06 訪問

夜の点数：4.6
- ［料理・味4.7
- | サービス4.7
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

ネタにトコトンこだわり、楽しませてもらえる鮨店

四谷の住宅街の中にひっそりとある『鮨やすみつ』。
先代の頃は街鮨だったようですが、今は旬のネタでとことん楽しませてもらえるお店。まるでラボかエンタメのようです。

シャコ食べ比べに行きませんか？と誘われて、即OKしたアビー。週末にやってきました。

最初からホッキ貝で、貝尽くしの始まりです。

ホタテ、鳥貝も新鮮だけど、特に鳥貝の風味が素晴らしい。

そして本日のメインイベントのシャコ3種食べ比べ。茹でたオスは一般的なシャコ。メスは裏に卵巣の一部が残り面白い食感。最後の生はネットリ。

生で食べれるシャコはいつも市場にあるとは限らないとのこと。今日巡り会えたのはラッキーです。

関東では珍しいガス海老など、仕入れにこだわるとここまでできるのか！という感動がありました。

いや〜この季節、貝類、海老類が豊富で楽しめました。

次は冬のカニ尽くし。楽しみです。

--------------
＜この日のコース＞
▫️ホッキ貝
▫️イサキとマコガレイ
▫️ホッキ貝のヒモ
▫️ホタテ、鳥貝
　北海道のつけのホタテは塩と醤油で。
　能登の鳥貝の風味がすごい
　鳥貝2 つ目はあぶりで。
▫️あん肝ペーストと八仙貴醸酒
　　濃厚なあん肝とマデラ酒カスクで仕上げた甘口の貴醸酒がよく合う。
▫️鳥貝ヒモ
▫️ シャコ３種食べ比べ
　　左から　オス、めす、生　
　　メスは裏に子を感じる柔らかさが。
　　生はネットリ、珍味です。
▫️シャコ飯
　　これは文句なく美味い。
▫️平貝　磯辺焼き
▫️赤身　テンパ
▫️大トロ　常温
▫️大トロ　冷　ネトッと
▫️コハダ
▫️メヒカリ一夜干し　
　　炙られて脂がでて美味い
▫️じゅんさい
▫️マコガレイ縁側
▫️ガス海老
　北陸でよく食べられるというガス海老。足が早く都内に出回るのは稀なのだとか。
　甘く濃厚な身が印象的。
▫️バフンウニ　軍艦
　　コントビノリ少なめでウニの風味を生かして
▫️車海老
▫️脳天　ノリ巻き
　太い海苔巻きを切り分けて。
▫️ハマグリ出汁
　水しか使ってないとのこと。濃厚な旨みが貝から出て滋味深い。
▫️煮ハマグリ
▫️玉
▫️紫ウニ
▫️煮穴子
デザート
▫️抹茶もなか

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ホッキ貝

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ホッキ貝のヒモ

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ホタテ

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鳥貝

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鳥貝炙り

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あん肝ペースト

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八仙　貴醸酒

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鳥貝ヒモ

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シャコ3種食べ比べ: （右から）生、メス、オス

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シャコ飯

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平貝磯部焼

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平貝磯辺焼き

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ガスエビ

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マグロ赤身　テンパ

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大トロ

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大トロ（冷やして）

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コハダ

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メヒカリ炙り

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じゅんさい

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ガスエビ

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バフンウニ

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車海老

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脳天

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脳天巻き

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お椀　はまぐりの出汁

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煮ハマグリ

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紫ウニ

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穴子

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デザート　抹茶アイスのもなか

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2025/06/25 更新

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アビー1998さんが投稿した鮨やすみつ（東京/四ツ谷）の口コミ詳細

鮨やすみつ四谷三丁目、曙橋、四ツ谷/寿司、海鮮、かに

ジャンルから探す

予算

営業時間

アビー1998さんが投稿した鮨 やすみつ（東京/四ツ谷）の口コミ詳細

鮨 やすみつ四谷三丁目、曙橋、四ツ谷/寿司、海鮮、かに

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

アビー1998さんが投稿した鮨やすみつ（東京/四ツ谷）の口コミ詳細

鮨やすみつ四谷三丁目、曙橋、四ツ谷/寿司、海鮮、かに