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才巻きのお浸し
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56の包丁をいれたトロ
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蛤のお吸い物
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ボタン海老
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鰆
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カワハギ炙り肝ムース乗せ
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寿司に合うように作ったオリジナルビール
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ノドグロ炙り
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お手製のカラスミ
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牡蠣の西京みそ焼き
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第三の鰹
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烏賊
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シシャモ
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鰤
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金目鯛
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赤身のヅケ
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鯵
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ボタンエビと魚出汁のお味噌汁
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穴子塩
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雲丹
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追加の一貫 ズワイガニの味噌合わせ
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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
『熟成寿司』
東京は西麻布。
寿司の概念を変えようと日々新しい寿司の開発に取り組んでる男が居る。
彼は青森の大学に8年間通い
魚の繊維や構造を研究し新しい魚の切り方、処理の仕方を模索し続けている寿司変態だ。
名刺がわりに出てきた１貫にまず驚かされた。
２週間寝かした150㎏の大間の本マグロ。
繊維をピンセットで抜き56もの包丁を入れる。
それはひとくち頬ばると、その刹那旨味が広がる。
そして油断していると舌と上顎の圧力で簡単に溶けていく。
二種類の米をブレンドした黒酢の斜里は口のなかで存在感を示すが
ネタと重なり合わさり同時に口からいなくなる。
ほほ～ これは凄い名刺をもらいました。
お吸い物は100個の蛤を使い20人前しかとらないと言う。
こんなに濃縮された蛤出汁は初めてだ。
ボタン海老は３日間寝かして甘味とプリっと感とネットリ感の海老の三大要素を増幅させる。
そして鰹❗❗
今まで東京で食べた鰹でいい意味で驚いたことは無かったが、この店では簡単にやっつけられた。
皮ぎしを抱き込んだ鰹に玉葱の絞り汁と鰹出汁をプレンドしたタレをかける。
風味が良く鰹が鰹以上のネタに昇華している。
鰹が主食の高知県人を唸らす驚愕の鰹だった。
カワハギの肝乗せは肝を裏ごししムース状にしている。
これも口にいれた途端に香りが鼻から抜け、その旨みに悶絶する。
間に出てくるつまみも秀逸で満足度が加速する。
彼は言う。
素材が良いだけ、新鮮なだけの刺身寿司ではダメなんです。
ちゃんと魚を研究して素材にあった仕事をして寿司を高めて行かないと。
並みいる寿司界の重鎮に喧嘩を売った異端児の挑戦。
彼曰く・・スーパー出る杭だそうだ。
驚き、旨さ、楽しさ。
エンターテイメントを心得た寿司変態。
彼の挑戦はこれからも見守って行きたいと思わせるお寿司屋さんでした。
ごちそうさま