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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
東京・白金に佇む『鮨 まつうら』は、ミシュラン一つ星を獲得した寿司店で、店主の松浦修氏が独立開業した2019年以来、江戸前鮨の伝統を現代に伝えるこだわりの料理を提供し続けています。
おまかせコースの幕開けは、鮪脳天巻きの手渡しから始まります。この品は店を代表する名刺代わりとも言える逸品です。あん肝と干瓢の巻物は、日本酒「新政 陽乃鳥」とのペアリングが施され、フォワグラと貴腐ワインの相性にヒントを得た絶妙な味わいを楽しめるこの店のスペシャリテのひとつです。
コースは、季節の旬とつまみと握りで構成され、最初の一品からから最後の黒糖アイスに至るまで、どの料理も記憶に残る美味しさです。今回の訪問では、鳥貝、うなぎの焼き物、太刀魚とご飯、桜マスの握りは、提供品の中でも印象的でした。
当日のおまかせコースの詳細は以下、鮪脳天たたき、煮蛸、とり貝、牡蠣、鮟肝干瓢、うなぎの焼き物、鯛の卵、鯛の酒盗、太刀魚とご飯が提供され、握りではあおりいか、めじ鮪、中とろ、こはだ、平貝、桜マス、ホタテ、車海老、ばふんうに、アナゴ、卵焼き、そしてお椀と〆の黒糖アイスクリーム。
松浦氏は米へのこだわりも深く、山形産「こしひかり」と「あきたこまち」をブレンドした米を使用。固めに仕上げた酢飯は、握りの素材の味を一層引き立てます。酢の味わいは、米酢と赤酢のブレンドで、塩のみを使い、素材本来の美味しさを最大限に活かしています。
料金設定は一人16,500円からと、高品質ながらもリーズナブルであり、この価格で提供されるコースの品質と量を考えると、圧倒的なコストパフォーマンスを実現しています。この背景には、松浦氏の「良質な食材をより多くの人に手頃な価格で提供したい」という強い願いが感じられます。
『鮨 まつうら』が愛される理由は、店主のこだわりと熟練した職人技、そして訪れる人への温かなおもてなしにあります。訪問を重ね、毎回着実な進化を見せるこの店は、これまでで一番おいしかったと感じられるほどです。訪れるたびに新たな発見と感動を提供し続ける『鮨 まつうら』は、江戸前鮨の新たな可能性を追求し続ける、特別な場所です。ごちそうさまでした。