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お昼のセッティング♪
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シジミ汁♪
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ばらちらし♪
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ばらちらし♪
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お昼の外観♪
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お漬物♪
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店内♪
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カウンターがズラーリ☆
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こんな外観☆
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セッティング☆
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アサリと白ネギに酢橘掛け
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左：黒むつの昆布〆、右：塩〆のあら。海ぶどう、ワカメ、ガリ
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煮ヤリ烏賊の印籠詰め
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生姜入り〆鯵の包み
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春子の酢おぼろ掛け
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和歌山産夏鰹に玉葱、浅葱をのせて
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三浦産蛸の柔らか煮
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いさきの叩き
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余市産紫雲丹と礼文島産馬糞雲丹に昆布出汁
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墨烏賊の赤ちゃん丸ごと1杯
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墨烏賊の赤ちゃんのゲソ
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新コハダ
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五島列島産夏鯖に和辛子をのせて
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出始め大間の鮪
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長崎対馬産穴子に山葵おろしをのせて
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1W寝かした大島産縞鯵
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夏大根の香物
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焼きあげまき
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大分産天然車海老
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〆鰯の磯部巻き
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唐津産赤雲丹
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10日間熟成鮪の血合いぎし
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泉州水茄子
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めひかり、かんずり添え
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まだか鮑
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ぼたん海老
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ぼたん海老のお頭
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蜆出汁
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金目鯛におろしをのせて
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あん肝とスイカの奈良漬
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乾杯☆
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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
(写真7枚アップさせていただきます。)
先月、週3日だけランチも営業していると聞き
予約をしての再訪です。
四ツ谷駅から近いというのも助かります。
テクテク数分で到着。お昼も凛とした佇まいで
入口には”ばらちらし”と書かれた立て看板。
「らっしゃぃ！」夜と変わらぬ活気です。
着席する時も必ず椅子を引いてくださり
レストラン並のサービスです。
お昼は限定20食のばらちらし1本。
☆ばらちらし 2000円
最初にシジミ汁が供されます。よーく
お出汁が出てほんの少しお塩を入れて
ある位のシンプルなもの。
待つこと良いタイミングで到着した丼。
美し～～ぃ！というのが第一印象。
ヅケを中心としたネタは一体何種類入っているの？
マグロ、白身、中おち、穴子、イクラ、雲丹、
海老、〆鯖、アワビ、煮シイタケにイクラ…。
ちらしには外せない錦糸卵も・・・。数えて
いないですが25～30種類は入っているよう。
お魚の扱いが実に丁寧であることが伝わり
ばらちらしにもお魚へ対するLOVE♡を感じます。
量はやや控え目。本当に美味しいランチで
大満足でお店を後に出来ました。
【2015年9月】
**************************************************
題目：すし匠。魂がこもった江戸前。
四ツ谷駅から程近くにあるすし匠に
伺いました。
引き戸を開けると「らっしゃぃ！」の威勢の
良い声。お鮨屋さんはこうでなくっちゃね(^^;;
東京のお鮨屋さんは緊張感が漂うお店が
多い中リラックスした雰囲気でホッ(笑)。
11席のカウンターのみ。中澤さんの
握り席で運が良かったです♪
先ずは、海ぶどう、ワカメ、ガリが供され
緑茶と玄米茶をブレンドしたお茶で乾杯です。
★アサリと白ネギに酢橘掛け
★左：黒むつの昆布〆、右：塩〆のあら
★煮ヤリ烏賊の印籠詰め
☆生姜入り〆鯵の包み
☆春子の酢おぼろ掛け
★和歌山産夏鰹に玉葱、浅葱をのせて
★三浦産蛸の柔らか煮
☆いさきの叩き
★余市産紫雲丹と礼文島産馬糞雲丹に昆布出汁
☆墨烏賊の赤ちゃん丸ごと1杯
★墨烏賊の赤ちゃんのゲソ
☆新コハダ
★五島列島産夏鯖に和辛子をのせて
☆出始め大間の鮪
☆長崎対馬産穴子に山葵おろしをのせて
☆1W寝かした大島産縞鯵
★夏大根の香物
★焼きあげまき
☆大分産天然車海老
★〆鰯の磯部巻き
☆唐津産赤雲丹
☆10日間熟成鮪の血合いぎし
★泉州水茄子
★めひかり、かんずり添え
☆まだか鮑
☆ぼたん海老
★ぼたん海老のお頭
★蜆出汁
☆金目鯛におろしをのせて
☆あん肝とスイカの奈良漬け
こんな流れの江戸前でした。一体、何種類
いただいたのかしら？
↑★印はオツマミ13種、☆印は握り15種。
皆さんは、もっと食していたし(笑)。
お料理の温度はとって～も大事！と
思っていますがこんな繊細なところまで
考案され計算された握りは初めてです。
赤酢、白酢、ブレンド酢3種類のシャリ使い。
ここまでなら他でもありますが各ネタの温度と
合わせたシャリとのバランス温！
これが特に素晴らしかった～。
中澤さんは説明も明確。会話のセンスもありユニーク。
ハワイに行かれたらヤシの木をサイドに涼しい風の
通るカウンターでカラフルなお魚で握るんですって。
ハワイLOVEだから行かれるのかと思っていましたが
実はそれだけではなかったし…^^
そこまで追求されお魚クンLOVEに感服です！
【2015年8月】