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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
今宵の宴は大宮で。
東口の高島屋の先を路地裏に入るとすぐ。
大将は六本木 鮨なかむらご出身の中路詠心氏。
フジタ水産「藤田のまぐろ」を仕入れることができる希少なお店。
予約時間の18:00ちょうどにスタッフさんがお出迎え。
大将の背後には鮮やかに色づいた紅葉の盆栽。
松葉屋、小島鉄平氏が手がける盆栽は毎週入れ替わるとの事。
正に目の前は見事な檜舞台。
カウンターの全ての席が被り付きの特等席。
さぁ、開演です。
先ずは乾杯♪
・篠峯無濾過生原酒
搾りの真ん中部分。乾杯に相応しい華やかさをロックで。
・すだちソーダ
・蛤のお吸い物
蛤と水のみで引き出される滋味で胃を温めて。
・中トロの握り
まるでファンファーレが鳴り響くような華やかさ。固めに炊かれた赤酢鮮烈なシャリ。一貫目からテンション上がります。
・真鱈の白子
クリーミーで濃厚なコクは超新鮮な白子の無洗浄だからこそ。淡路産玉ねぎを1ヶ月熟成させた醤油で。山椒の葉で凛として。
・メジマグロの藁焼き
目の前で豪快に藁焼きに。ほんのりと薫香を纏った上品な旨味に感嘆。
・石川県能登産の絹もずく
きめの細かさと喉越しの良さが素晴らしい。
・北海道産あん肝の甘露煮
海のフォアグラは濃厚なのにスッと軽やか。
・セイコガニの春巻
カニ肉、カニ味噌たっぷりの贅沢な一品。ガリがアクセントに。滑らかな黄身醤油で。
握りの前にシャリ切りの実演
団扇で扇げば芳醇な赤酢の香気が鼻腔を抜けて期待を高めます。
・春子鯛
ふんわりと優しい旨味。
・白イカ
甘さと食感の良さを引き立てる隠し包丁の技。
・小肌
軽めの締めとシャリのバランスが最高
・赤身
キレと濃厚さと酸味の三位一体。
・車海老
見事な火入れで旨味凝縮。甘くて美味。
女性にはカットの心遣いも◎
・中トロ
豊潤...ウットリ。
・雲丹
手巻きを手渡しで。雲丹と海苔の風味絶佳。
・大トロ
濃厚ながら軽やかな脂が出色。
・穴子
とろける美味さ。
・まぐろ巻き
本日のまぐろ全部位を根切った藤田のまぐろオールスターズ。
・しじみの味噌汁
・玉、二種
プリンのような滑らかさ、カステラを超えるきめ細かな生地の薄焼きはどちらもお店の技が光る逸品。
食中酒
・アマローネ デッラ ヴァルポリチェッラ（伊）
あん肝とのマリアージュ。至福。
・篠峯無濾過生原酒
乾杯の搾りの真ん中に次いで搾りの後半部分をいただきました。食中酒としての相性最高。
その他ノンアルコールも料理に合わせ充実。
桃のジュースや、冷たいお茶なども。
飲める方、弱い方、全く飲めない方、それぞれにソムリエさんから最高の提案をしていただけます。
起承転結、見事な逸品と握りをいただきながらドメスティックに留まらないインターナショナルな世界観を感じたのが印象的でした。
お若い大将が牽引する、新時代の幕開けを実感する素晴らしいひととき。
ごちそうさまでした！