てるてる!(^^)!さんが投稿した寿しの吉乃（愛知/久屋大通）の口コミ詳細 [食べログ]

この口コミは、てるてる!(^^)!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

閉店寿しの吉乃久屋大通、丸の内、名古屋城/寿司

4回

夜の点数：4.8
- ￥20,000～￥29,999 / 1人
- 料理・味 4.8
  
  |サービス 5.0
  
  |雰囲気 4.7
  
  |CP 4.5
  
  |酒・ドリンク 4.7

4回目

2017/05 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス5.0
- | 雰囲気4.7
- | CP4.5
- | 酒・ドリンク4.7 ］
￥20,000～￥29,999

/ 1人

名古屋の誇る名店の一店です。

数年前までは名古屋のグルメの話をしても
どちらかというと皆さんに興味を持って
いただけなかったのですが^^
グル友さん方々より一番リクエストが多い
お店『寿しの吉乃』さんです。

とにかくオープン当初からこのお店はオーラを放ち
光り輝いていました！！

岐阜県関市から所以もないこの丸の内に移転され
ご夫妻の勝負をかけた意気込みに感銘を受けた
ものです。早いもので5年の月日が経つのですね。

この日は母の日の前日子供たちからのサプライズ(^^)/
（古い話になってしまった^^）。

～お摘み～

☆放血神経抜きで処理し10日間寝かした五島列島の
　真鯛とキャビアの茄子の揚げ浸し巻き

☆のどくろ、オリーブオイルキャビアの茄子の
　揚げ浸し巻き

☆日間賀島の3kgの蛸の桜煮、粒マスタード

☆伊勢の鮑をやわらかく煮、雲丹ソース
　その後はシャリを入れて

☆乾燥させたエシャレットのバター炒め、
　鰹の漬け

☆日本海の真河豚の白子、蕪の餡に黒七味

☆金目と蛤の蒸し

☆蟹炒飯にサマートリュフをのせて

☆フルーツトマト、玉葱ドレッシング、さつき鱒

～握り～

☆師崎の鯵

☆天草のコハダ

☆三河湾形原漁港のトリ貝

☆那智勝浦の鮪の血合いぎし倉掛握り

☆大間のトロ

☆焼鯖寿司

☆皮はぎと肝

☆三河の車海老

☆青森だいせんの紫雲丹

☆穴子の腹（ツメ）、尾（塩）

☆鉄火巻き

☆赤出汁

☆玉

単にのぼり詰めたわけではなく見えない陰で
真面目に努力をされていらっしゃることは
お料理を口にし体感すれば自然に伝わってきます。
名古屋を誇る名店の一店であります。

本日の食材

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さつき鱒

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日本酒で

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五島列島の真鯛、キャビア、のどくろ、オリーブオイル、キャビア

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鮑の雲丹ソース

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鮑の雲丹ソースにしゃり

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鰹とエシャレット

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真ふぐの白子

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金目と蛤

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蟹チャーハンにサマートリュフ

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さつき鱒

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鯵コハダ

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コハダ

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トリガイ

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血合いぎしの倉掛け

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大間の中トロと大トロ中間

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鯖寿司炙り

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炙り鯖寿司

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カワハギと肝

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車海老

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紫雲丹

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穴子

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穴子の腹

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鉄火巻き

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鉄火巻き

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赤出汁

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玉

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2017/08/20 更新

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3回目

2016/12 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス5.0
- | 雰囲気4.7
- | CP4.5
- | 酒・ドリンク4.7 ］

食べログアワード、ゴールド☆彡

食べログアワード2017年ゴールド獲得。
おめでとうございました。

日々、向上に向けて精進されていらっしゃる
ご夫婦のお姿には本当に頭が下がります。

『成功者の男の影に女の影あり』。
忘れてならない女将さんの存在でしょう。
楽しんで接客をこなしていらっしゃいます。
これがまたお店の雰囲気が良い証。

旨し、愉し中でいただいた流れは…。

☆燻製〆鯖、茄子、ラ・フランスのシャーベット

☆温鱈白子ポン酢

☆真鯛、生からすみ

☆対馬産鰹の漬け、エシャレット

☆いくら、雲丹のミニ丼

☆焼きフカヒレの黒トリュフかけ

☆フルーツトマト、玉葱ドレッシング

☆天草コハダ

☆シマ鯵

☆〆鯖

☆鰆の漬けマスタード

☆カワハギ、肝

☆ずわい蟹

☆大間の鮪赤身

☆中とろ

☆とろ

☆玉（関西風）

☆穴子（白、タレ）

☆赤出汁

☆黒糖のシャーベット

燻製〆鯖、茄子、ラ・フランスのシャーベット

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対馬産鰹の漬け、エシャレット

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雲丹といくらのミニ丼

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黒トリュフをかけて

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焼きフカヒレの黒トリュフかけ

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天草コハダ

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〆鯖

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2017/02/18 更新

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2回目

2016/09 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.9
- | 雰囲気4.7
- | CP4.5
- | 酒・ドリンク4.7 ］
￥20,000～￥29,999

/ 1人

うっ…化けた…。

システムも変わり随分と人気になってしまったので
1年に1回の楽しみとしています、寿しの吉乃さん。

特にこの1年、’16年度のレベルアップは
驚嘆を値するものでした。

大間の鮪が揚がる9月の訪問です。

☆茄子の揚げ浸し、キジハタ、いちみだい
　オリーブオイルの球体をのせて

☆半熟鶉卵フライの上に大間の鮪赤身をのせて
　
☆伊勢産鮑、野菜と鮑のピュレ

☆赤酢使いのパンチの利いたシャリに
　北海道産いくらをたっぷりかけて

☆みる貝とひもとべらの肝の串焼き

☆鰹の漬け、エシャレット、いぶりがっこ
　シャーベット

☆桃をガリ酢につけて

☆のど黒、ボルディエ海草バター蛤、松茸の蒸し

☆フルーツトマトの玉葱ドレッシング
　いう間でもなくこれが開店当時からのスペシャリテ

☆天草のコハダ

☆秋刀魚

☆鰆のマスタード漬け

☆渡り蟹

☆みる貝

☆大間の鮪赤身

☆鮪の血合いぎし

☆とろ

☆唐津の雲丹

☆北海道雲丹

☆対馬産穴子腹

☆おかか巻き

☆赤出汁

☆玉

☆細巻き

☆麦茶のアイス

『化けた～！』としか言えなかったこの日。
お摘みの美味しさも相当なもの。
名古屋を誇るお寿司屋さんです。

大間の鮪

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キジハタといちみだい

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半熟うずらの卵フライの上に大間の鮪

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伊勢産鮑、鮑と野菜のピュレ

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赤酢のシャリに北海道産いくら

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みる貝、したべらの肝の串焼き

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鰹の漬け、エシャレット、いぶりがっこシャーベット

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蛤にボルディエ海草バターをのせて

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唐津雲丹

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北海道産雲丹

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玉

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巻物

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2017/02/18 更新

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1回目

2015/01 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.8
- | 雰囲気4.7
- | CP4.5
- | 酒・ドリンク4.7 ］
￥20,000～￥29,999

/ 1人

紹介制になります。

（写真27枚ｱｯﾌﾟさせていただきます。）

名古屋で予約が取りにくいお寿司屋さんと
言えば吉乃さんでしょう。
予約ｼｽﾃﾑ、料金も変わりましたし
紹介制となります。

先ずは本日のﾈﾀの披露から始まります。
何をひねって登場かとﾜｸﾜｸ♪

良いﾀｲﾐﾝｸﾞでｽﾍﾟｼｬﾘﾃのﾌﾙｰﾂﾄﾏﾄの
ｵﾆｵﾝﾄﾞﾚｯｼﾝｸﾞも供されてまいりましたよ。

流れに和、洋、中、伊と色々な要素があり
楽しめます。最後の〆はｼﾝﾌﾟﾙに鰹節巻きで
終了～♪

久し振りに伺うとどのように進化をされたかも
良くわかります。

*★*――――*★**★*――――*★**★*――――*★**★*――――*★*
（写真13枚ｱｯﾌﾟさせていただきます。）

題目：主役は新子

新子も出ているという事でお邪魔しました。
今回も吉田さんのお奨めこのみの流れで・・・。

・コーンスープ
　　ﾋﾟｭｱﾎﾜｲﾄ

・真鯒
　　1,5㌔あるﾏｺﾞﾁ　上にはｱｹｶﾞﾗｼ　下には茄子の揚煮浸し

・新子
　　天草産　4枚使い　
　　新子（4～5cm）→小肌（7～10cm）→ﾅｶｽﾞﾐ（12～13cm）→ｺﾉｼﾛ（15cm以上）
　　どんなお魚より繊細な新子は今の時期だけ。さすがに美味しいです。

・鳥貝
・ボタン海老
　　増毛産　写真ではわかり難いですが20㌢位ある大きなもの

・はりはり大根はお口直しに

・カステラ（玉子焼）

・唐津産ウニ

・バフンウニ

・山葵巻

ｼｬﾘの酢加減と握り具合が変わっていました。
以前より甘さ抑えてあり握りはお口に入れた瞬間にﾌﾜｯと
崩れ良い感じに。一段と完成度が高くなったように思いました。

【2013年7月】

*★*――――*★**★*――――*★**★*――――*★**★*――――*★*

題目：恵方巻き(今年は南南東)

（写真12枚ｱｯﾌﾟさせていただきます。）

宴会後「お腹を満たしましょうか?!」との流れで
遅い時間の吉乃さんに移動しました。
今回はｱﾙｺｰﾙ抜きで好みでいただきました。

越前蟹身から出てきて鮓しめ鯖（昆布のせ）、ｴﾝｶﾞﾜ・・・

あっ！恵方巻きも・・・中には多くのﾈﾀ入りで巻くのにｷﾘｷﾘ。
お品良く中太巻にしていただきましたよ。
南南東に向いて・・・（笑）

最後にｻｯﾊﾟﾘとかっぱ巻もお願いしました。
桂剥きにした胡瓜で舌触りもまろやか・・・。

遅い時間（空いた時間）におこのみで・・・。
こんな使い方も出来るようですね。

【2013年2月】

*★*――――*★**★*――――*★**★*――――*★**★*――――*★*

題目：期待高まる江戸前鮨

名古屋丸の内ﾋﾞｼﾞﾈｽ街の少し奥まった
静かな場所にあるここは寿司の吉乃・・・。
ご主人の吉田忠史さんは2代目寿司職人
お父様は関市で営まれていたようですが
所縁もないこの新天地で
「旬の魚を飛びっきり旨い寿司で楽しんでいただけるように。」
との思いで3ヶ月前にｵｰﾌﾟﾝされたようです。

早や注目されているようで行くお店行くお店での
何が美味しい談義で店主達から話が出ていて
凄く気になっていました。
既に予約も難になりつつあるようで
去年末の予約で先日のお席がやっと取れたと
主人に連れてきて貰いました。

外観からもｲｲｵｰﾗがww良い予感がします。
格子戸を開けたと同時に威勢良く
「らっしゃいっ！」・・・。気持ちが良いです。

店内はゆったりしたｶｳﾝﾀｰ9席、奥には個室が1室あり
５mある檜無垢一枚板は重みもあります。
毎日丁寧に磨き大事にされているそうで
こぼすとｼﾐになる赤ﾜｲﾝだけは置かないようです。

ｶｳﾝﾀｰ奥左には温度管理が安定する氷室式冷蔵庫。
南部鉄釜でお湯を沸かしています。
こんな所にも吉田さんの拘りが伝わってきます。

ﾒﾆｭｰは2種類あり
寿司ｺｰｽ10000円～とお料理と寿司ｺｰｽ13000円～。
今回は13000円～の創作料理とお寿司の両方が
いただけるｺｰｽにしました。

玄米と昆布のお出汁、ｻｯと湯通ししたあん肝に奈良漬と山椒味噌添え、
ﾚﾝｹﾞにのったﾋﾞｼｿﾜｰｽﾞ（飛騨牛と蒸し鮑）、ﾒｼﾞ鮪刺身にｴｼｬﾚｯﾄ炒め添え、
太刀魚の蒲焼、赤ｲｶの印籠・・・。
ここで！ｽﾍﾟｼｬﾘﾃの”ﾄﾏﾄのｵﾆｵﾝﾄﾞﾚｯｼﾝｸﾞ”
剣先ｲｶ、肝のせｶﾜﾊｷﾞ、本ﾐﾙ貝、鯵、
この時期のみの春子鯛に千枚漬のせ、ｺﾊﾀﾞ、鮪と鰆の漬け・・・。
三河産車ｴﾋﾞは蒸し半ﾚｱで頭は香ばしく焼かれて日本酒のｲｲお肴に・・・。

次に穴子の食べ比べです！！
塩味は尾の部分でｱｯｻ～ﾘと・・・。
お腹の部分にある皮を表に出す事によりｾﾞﾗﾁﾝとの
相性が良い部分は甘いﾂﾒと合あわせﾏｯﾀ～ﾘと・・・。
芝ｴﾋﾞ、長芋、白身魚とのﾊﾞﾗﾝｽ良く入った玉子焼きはふんわりﾌｶﾌｶ。
目の前で削られた鰹節は磯の香り豊かな海苔で
ｸﾙﾘﾝとした手巻きはｼﾝﾌﾟﾙでｵｲｼｯ！
（珈琲味では？）と間違うような香ばしい
麦茶のｱｲｽｸﾘｰﾑでｺｰｽは終了です。

お薦めの1品・・・沢庵を大ﾄﾛと巻いたもの”ﾄﾛﾀｸ”を追加しました。
きれいに桂剥きされた千切り沢庵に大ﾄﾛはﾊﾞｯﾁｼ！ｸﾞｯ！
沢庵が桂剥きにしてある効果により口当たりまろやかです。

美味しいだけでなく楽しませていただけました！
次は何がどのように出されてくるのか？とｳｷｳｷしましたよ。
こ～れは期待高まる江戸前鮨屋が登場してくれました。

【2013年1月】

日本酒で★

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本日のネタの紹介から★

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茄子揚げ浸しと真鯛のオリーブオイル焼き★

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半熟鶉の卵の燻製と大間の中トロ★

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松阪産蛤のお出汁と雲丹★

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安納芋とマスカロポーネチーズにキャビア★

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ほうけんで★

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河豚白子のごま油焼き★

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焼きフカヒレ、アワビ、ハマグリ、アサリ★

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(スぺシャリテ)フルーツトマト玉葱ドレッシング★

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赤イカの印籠焼き★

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赤身マグロの漬け★

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トロの漬け★

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サワラの漬け★

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鯵★

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芝ビのそぼろとサヨリの昆布〆★

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〆鯖★

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コハダ★

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ギョク★

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車エビ★

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焼き穴子★

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煮穴子★

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みる貝★

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太巻きを細巻きにして★

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蛤の赤出汁★

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鰹節巻きを手渡しで★

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鰹節巻きアップ★

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セッティングされました

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コーン（ﾋﾟｭｱﾎﾜｲﾄ）のスープです

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メゴチの下には茄子の揚げ煮浸し上にはアケガラシがのっています

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旬の新子は4枚使用で１貫です

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鳥貝です

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北海道増毛のボタンエビです　20cm位もあったー！

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左はボタンエビの握り、真中は刺身、卵と尾です

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お頭も焼いていただきます

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はりはり大根でお口直しです

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カステラ（玉子焼は白身と隠し味に桜エビ）です

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ウニ（唐津産）です

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ウニ（北海道馬糞）です

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山葵巻きをリクエストしました

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これが目印です★

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越前蟹身です★

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〆鯖です★→

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←〆鯖をもっと美味しくする為に昆布を・・・★

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恵方巻をお願いしました★→

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←出来上がりました★

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南南東に向いて・・・★

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←中はこんな風です★

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分厚いｴﾝｶﾞﾜです★

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最後にかっぱを巻いていただきました★→

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←桂剥きにした胡瓜なので舌触りが良い★

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今回はﾉﾝｱﾙであがりだけです★

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こんな外観です

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檜無垢板・・・良い物を使用されています！

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本日のﾈﾀを見せていただき・・・

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鮑・・・

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玄米と昆布のお出汁

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あん肝の上に奈良漬が！山椒味噌がのっています

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飛騨牛と蒸し鮑のﾋﾞｼｿﾜｰｽです

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メジ鮪刺身の上にｴｼｬﾚｯﾄを炒めたものが合わせてあります

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太刀魚蒲焼です

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赤ｲｶの印籠です

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ｽﾍﾟｼｱﾘﾃ！ﾄﾏﾄのｵﾆｵﾝﾄﾞﾚｯｼﾝｸﾞ～！

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剣先ｲｶです

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肝のせｶﾜﾊｷﾞをﾎﾟﾝ酢で・・・

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本ﾐﾙ貝です

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鯵です

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春子鯛の千枚漬のせです

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本日酢〆のｺﾊﾀﾞです

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能登の本鮪漬けです

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鰆の漬けです

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温度管理が安定する氷式冷蔵庫と左下は南部鉄釜でお湯を沸かしています

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三河産の車ｴﾋﾞが→

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←ﾚｱな蒸し車ｴﾋﾞと頭焼です

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穴子談義の後に→

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穴子の食べ比べ！左は塩で尾の部分、右はお腹の部分でﾂﾒで・・・

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玉子焼はふんわりﾌｶﾌｶ！芝ｴﾋﾞの香りもかすかに・・・

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鰹節を削っています→

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←鰹削り節の巻物です

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麦茶のｱｲｽｸﾘｰﾑです

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桂剥きした沢庵を→

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大ﾄﾛで巻いています！これは大将お薦めの1品です！

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まずはﾋﾞｰﾙで喉を潤しましょう・・・

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その後はやっぱり日本酒で・・・

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2015/02/01 更新

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てるてる!(^^)!さんが投稿した寿しの吉乃（愛知/久屋大通）の口コミ詳細

閉店寿しの吉乃久屋大通、丸の内、名古屋城/寿司

ジャンルから探す

予算

営業時間

てるてる!(^^)!さんが投稿した寿しの吉乃（愛知/久屋大通）の口コミ詳細

閉店寿しの吉乃久屋大通、丸の内、名古屋城/寿司

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