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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
石川寛さんの会にお呼ばれで。なかなか来れない「鮨さいとう」の2番手を務める石川寛さんの握りは、齋藤孝司大将のスタイルを継承しつつ、2番手を任されるということでとても楽しみ。席はプラチナチケットであり、来たくても来れない。
全体的に一つ一つに隙がない。丁寧な仕事の中でも全体のレベルが高い。高すぎる。その中でも、やはり鮪と車海老は圧巻だった。
最大の特徴は、ネタとシャリの完璧なバランスにあり、特にマグロは、豊洲の仲卸「やま幸」から仕入れる最高級品で、部位ごとの旨味を最大限に引き出した赤身、中トロ、大トロの握りが提供される。
また、車海老は目の前で茹でて人肌の温かさで握られ、香りや甘みが際立つ。ややシャリ含めてやや熱め。
この時期限定のしんこも最高すぎました。鯵もよかったな。
シャリは、大粒の古米を使用し、赤酢と塩のみで味付け。ネタの旨味を引き立てる、絶妙な塩梅と温度で握られている。
お酒も料金気にせずというわけに行かなかったので笑、ゆっくりとおすすめを聞きながら。日本酒華やかなのと辛口、食中酒とバランスみつつ用意されているので、ビールと焼酎を中心にしつつ日本酒を最後にオーダー。気兼ねなく飲めるようになりたい笑
またこの日は貸切会ということもあり、静かに食事を楽しむというよりは、より職人さんとのコミュニケーションを楽しみながら、リラックスして過ごせる空間だったのはとてもよかった。もちろんところどころに細部の一流さや気品みたいなものが感じられるのはさすがです。なかなかチャンスはないですが、機会さえあれば伺いたい。
この日のメニュー
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■一品
毛蟹
蛸の柔らか煮
本あらのしゃぶしゃぶ
兵庫由良の赤雲丹、利尻の紫雲丹食べ比べ
蒸しアワビ
太刀魚の塩焼き
もずく酢
■握り
平目
サゴシ（鰆の幼魚）
しんこ
赤身（塩釜）
中トロ
大トロ
アオリイカ
車海老
鯵
煮蛤
鰹
穴子
巻物
玉