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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
OMG! Before eating at SUSHI DAIMON, I had not known what real luxurious sushi was like. Sushi Omakase at SUSHI DAIMON opened my eyes, and I don't know if I can ever eat normal sushi again! This was a 19 course meal for ¥22,000. If you decide to go to SUSHI DAIMON, it is better not to be stingy and to go all out! It is right by Uozu station, so you can go by train. I actually advise that so that you can drink sake, which pairs best with sushi. Some patrons brought their own wine or champagne. There ate only 7 counter seats and two tatami tables. Use POCKET CONCIERGE to book and pay. We had to get a reservation 3 months in advance! This is one of the top restaurants in Toyama!
1) Snow Crab with Crab Guts Gelee: the snow crab was so fresh, but the crab guts gelee added the special umami
2) Filefish with Filefish liver paste: the filefish liver is the prized part of the filefish, and that filefish liver sauce dressing the filefish sashimi was so addictive! I just wanted to lick or drink it all!
3) Charred Young Bluefin Tuna: that char was amazing! It had a light crunch while the inside remained raw. The juxtaposition was divine!
4) & 5) Blowfish Milt in Milt Sauce: this was one of the best dishes all night! Rich and creamy! A dollop of SHARI or Sushi Rice and seaweed is put in to mop up the milt sauce. And the SHARI or sushi rice here is cooked al dente, reminding me more of risotto than rice.
6) Cherry Trout & Sea Cucumber: this was actually two dishes, honestly. The Sea Cucumber had a good crunchy texture, in some kind of radish sauce. The Cherry Trout was seared just right, with a crunchy skin and flesh so silky and succulent!
7) Gizzard Shad: this is the fish sushi masters use to display their knife skills, apparently. It's hard to cut and present this fish cleanly, but here, it was clean, and tasty, since Gizzard Shad is a bit of an oily fish.
8) Red Sea Bream: structured and not floppy, the knife work is controlled, refined and clean. It's springy in the first bite and becomes silky as you chew.
9) Spear Squid: Knife skills were on display as well here. The intentional knife cuts make the squid less bouncy and more tender, while increasing the surface area for soy sauce absorption and allowing the delicate sweetness of the squid to bloom.
10) Whelk: fresh whelk has a nice crunch, and the careful knife work allows for a tender chew.
11) Sweet Shrimp flavored with Kelp: the sweet shrimp is pressed between kelp to draw out moisture. It becomes a creamy and silky texture with seaweed umami seeped in.
12) CHUTORO (medium-fatty tuna) tender but not mushy. Flavored in a soy sauce dashi.
13) Horse Mackerel: one of my most favorite sushi because the fish has a unique taste different from most fish, in my opinion.
14) TORO (fatty tuna): melts in your mouth! This is the wagyu of fish! Nothing more need to be said.
15) Black-Throat Perch: one of the more expensive fish in sushi, it is rich with well-balanced fattiness, but remains tender and silky.
16) OSUMASHI with Clam: clear soup flavored with kelp and bonito flakes, so it tastes a little smokey. The big single clam was visually stunning!
17) Hand-rolled Sea Urchin Roll (UNI TEMAKI): the rich creamy taste of the sea urchin balanced well with the seaweed.
18) Sea Eel: unlike river eel (unagi) sea eel (anago) is less fishy. The sweet sauce was well-timed, just before dessert.
19) Salt Pudding: the savory salt pudding paired well with the crunchy caramel flakes on top. I wish there was more!!!
SUSHI DAIMON is not just a meal, it's an experience. So take it slow and enjoy!
なんと…！SUSHI DAIMONで食事をするまで、本当の“贅沢な寿司”というものを知りませんでした。SUSHI DAIMONのおまかせはまさに目が開かれる体験で、もう普通の寿司には戻れないかもしれません。
今回は19品で22,000円のコース。もしSUSHI DAIMONに行くなら、中途半端にせず思い切っておまかせを楽しむのがおすすめです。魚津駅のすぐ近くなので電車で行けますし、日本酒と合わせるなら絶対その方がいいです。実際、日本酒は寿司との相性が抜群でした。ワインやシャンパンを持ち込んでいるお客さんもいました。
店内はカウンター7席と座敷が2卓のみ。予約・事前決済はPOCKET CONCIERGEから。私たちはなんと3か月前に予約しました！富山でも屈指の名店だと思います。
⸻
① ズワイガニ 蟹味噌ジュレ
ズワイガニは驚くほど新鮮で、そこに重なる蟹味噌のジュレが濃厚な旨味を加え、格別の一皿に。
② カワハギ 肝和え
カワハギの肝はまさに主役。その肝ソースが刺身に絡み、濃厚でやみつきになる味わい。正直、全部すくって味わい尽くしたいほどでした。
③ 炙りメジマグロ
表面の香ばしい焼き目が素晴らしく、軽いサクッとした食感と中のレアな状態の対比が絶妙。コントラストが見事。
④・⑤ 白子の白子ソース
この夜のベストの一つ。濃厚でクリーミー。中にはシャリと海苔が忍ばせてあり、白子ソースを最後まで楽しめる工夫が。こちらのシャリはややアルデンテ気味で、どこかリゾットを思わせる食感。
⑥ サクラマス＆ナマコ
実質二品。ナマコは程よいコリコリ食感で、大根のソースと好相性。サクラマスは皮目がパリッと焼かれ、身は驚くほどしっとり滑らか。
⑦ コハダ
寿司職人が技を示す魚とも言われる一貫。難しい魚ですが、ここでは美しく仕立てられ、程よい脂と旨味が引き立っていました。
⑧ 真鯛
身は締まりがあり、決してだらけない。包丁の入り方が繊細で上品。最初は弾力があり、噛むほどにしっとりと変化。
⑨ ヤリイカ
細やかな包丁目が見事。食感が柔らぎ、甘みがふわっと広がる。醤油の絡みも計算された一貫。
⑩ バイ貝
新鮮で心地よい歯ごたえ。丁寧な包丁仕事で、噛むほどに上品な甘みが広がる。
⑪ 甘エビの昆布締め
昆布で水分を抜くことで、ねっとりとした舌触りに。昆布の旨味が移り、甘みがより深く感じられる。
⑫ 中トロ
とろける柔らかさながら、決して崩れない。醤油出汁の風味が絶妙に重なる。
⑬ アジ
個人的に大好きな一貫。独特の風味があり、他の魚とは一線を画す存在感。
⑭ 大トロ
口の中で一瞬でとろける。まさに“魚の和牛”。言葉は不要。
⑮ ノドグロ
高級魚の代表格。上品な脂のりでありながら、身は繊細でなめらか。
⑯ ハマグリのお吸い物
昆布と鰹の出汁がほんのり燻したような香りを感じさせる澄んだ味わい。大ぶりの蛤が印象的。
⑰ ウニの手巻き
濃厚でクリーミーなウニと海苔の香りが絶妙なバランス。
⑱ アナゴ
ウナギよりもあっさりとして上品。甘ダレのタイミングも完璧で、デザート前の心地よい余韻。
⑲ 塩プリン
塩味が効いたプリンに、カリカリのキャラメル。甘じょっぱいバランスが最高。もっと食べたかった！
⸻
SUSHI DAIMONは単なる食事ではなく、“体験”です。ぜひゆっくり時間をかけて味わってください。