-
玉子
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穴子
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のどぐろ
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馬糞雲丹
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-
煮蛤
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蒸し鮑
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-
車海老
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-
酒器
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-
ひと夏の恋
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-
かすご
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大トロ
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-
中トロ
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-
づけ
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-
しんこ
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-
新烏賊とげそ
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-
まこがれい
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酒器
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春霞
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-
宍道湖天然鰻
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-
あずきハタ酒蒸し
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-
加賀茄子素麺、穴子のから揚げ
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金目鯛の燻製
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-
玉葱とワカメ
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-
噴火湾毛蟹
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-
佐島の真蛸
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-
鮪の手巻き
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-
DATE SEVEN
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-
突先の手巻き
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-
卵豆腐と毛蟹
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醤油、ポン酢、竹炭の塩
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-
螺鈿の箱に鮪
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-
玉葱と若芽
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-
穴子の洗い
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-
蒸しあわび
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-
稚鮎の焼き南蛮
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-
下は、鰯の酢〆
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-
松輪のゴマサバ 塩と酢〆
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-
金目鯛蒸し
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-
太刀魚 塩焼き
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-
大将の佐藤さん
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-
まこがれい
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-
すみいか
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-
とりがい
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-
ヅケ 境港の巻き網漁
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-
中トロ
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-
大トロ
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-
シンコ
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-
カスゴ
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-
車海老
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-
鱚の昆布〆
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-
エボ鯛
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-
雲丹 冷と温
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-
鯵
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-
鰹
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-
のどぐろ
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-
穴子
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-
まぐろのスジの出汁 コラーゲンスープ
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-
卵 キャラメリゼ
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-
梅酒
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-
店内
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-
そばがき
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-
干しかれい
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-
すみいか ゲゾ
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-
春子鯛
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-
ヅケ
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-
中トロ
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-
こはだ
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-
秋刀魚
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-
かます
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-
いくら
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-
穴子
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-
玉子
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-
満寿泉
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-
まぐろの手巻き
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-
牡蠣 低温調理
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-
牡蠣 低温調理
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醤油、ポン酢、竹炭塩
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-
とらふぐ
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-
ふぐの皮
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-
香箱蟹、内子外子入り
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-
ぶりの燻製
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-
白子としゃり
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-
白子としゃり
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-
クエ酒蒸し
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-
ひらめ
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-
すみいか
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-
さより
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-
まぐろ
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-
中トロ
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-
霜降り
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-
小肌
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-
車海老
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-
キス
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かすご
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〆サバ
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蛤
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いくら
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雲丹 冷と温
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のどぐろ
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穴子 塩とつめ
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玉子
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まぐろ筋のコラーゲン汁
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親方 佐藤さん
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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
＜２０１６年８月＞
今年数回目の訪問となります。
相変わらず、佐藤さんの仕事はアグレッシブで、気合い十分。
このところ、必ず外国人のお客様がいらっしゃいます。
さて、この夜のラインアップ。
まずは、いつもの鮪の手巻きから。
１、佐島真蛸、下北の海そうめん、蛇腹きゅうり
２、噴火湾毛蟹、白板昆布、有馬山椒、唐津の赤雲丹
３、金目鯛の燻製
４、加賀茄子素麺、穴子のから揚げ
５、ゴマサバの味噌かけ、豆板醤
６、あずきハタ酒蒸し、九条ネギ、メキシコ産マツタケ
７、宍道湖天然鰻白焼き
ここから握り
１、まこがれい
２、新烏賊
３、しんこ
４、づけ 大間
５、中トロ
６、大トロ
７、かすご
８、鱚の昆布〆
９、平貝
１０、車海老
１１、蒸し鮑 大原 １ｋｇ
１２、煮蛤
１３、馬糞雲丹
１４、のどぐろ
１５、穴子
１６、玉子
お酒は、
１、DATE SEVEN 日本酒スパークリング
２、春霞
３、ひと夏の恋
鮪は大間がでていました。
鱚の昆布〆が出たときに、お酒の「ひと夏の恋」が用意され、
「なるほど、キスに恋ね」なんて、バカ話をしていたら、写真撮り忘れました。
ますます、活気のあるいい店になっていますね。
＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾
＜２０１５年１１月＞
またまたお邪魔しました。
目下、かなりお気に入りです。
この夜は、まず、満寿泉で乾杯。
つまみ
１、まぐろの手巻き いつものようにここから。
２、牡蠣 ６０度の低温調理で。 聖護院蕪。
低温調理に挑戦している寿司職人さん、珍しいです。
３、とらふぐ 刺身で。 醤油、ポン酢、竹炭の塩で。
４、香箱蟹 内子、外子を合わせて、ほぐした状態で。 これは抜群に美味。
５、ブリの燻製
６、白子とシャリ
７、クエの酒蒸し
８、かますの幽庵焼き、秋田の原木しいたけ （写真忘れ）
握り
１、ひらめ 塩で〆て、８日目
２、すみいか
３、さより
４、まぐろ 三厩
５、中トロ
６、霜降り
７、小肌
８、車海老
９、キス
１０、かすご
１１、〆サバ
１２、蛤 これも低温調理。 タンパク質が旨みに変わる温度をとらえています。
１３、雲丹 冷と温が軍艦で
１４、のどぐろ
１５、穴子
１６、マグロの筋のコラーゲン汁
１７、玉子
香箱が二、白子、まぐろ霜降りなどなど、キラリと光るものが多々。
う～～～ん、やはり、佐藤さんはなにかもっています。
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
＜２０１５年１０月＞
前回、伺って、とても気に入ったので、ランチに再訪しました。
相変わらず、大将、佐藤さんの笑顔は優しく、本当に接客が素晴らしいです。
この日は、軽めに１０貫、５０００円で。
１、そばがき なんと新蕎麦のそばがきがでてきました。 う～～～ん、これ、ヘタな蕎麦屋さんのより、おいしい。
２、干しかれい
３、すみいか ゲソ
４、春子鯛
５、大間 ヅケ
６、大間 中トロ
７、小肌
８、秋刀魚
９、カマス
１０、穴子
１１、まぐろ 巻き
１２、玉子 キャラメリゼ
この日は海外のお客様半分くらい。
秋刀魚は斜め交差に包丁をいれ、シャリに乗せると、きれいに花が咲いたように握られます。 今年は、水温が温かいため、旬が遅かったのですが、
早くももう終わり、らしいです。 大好きな秋刀魚の美しい握り。 名残惜しいです。
大間のヅケと中トロにいたっては、もうなにをかいわんや、です。
いやはや、やはり、ここのお寿司はおいしいです。 佐藤さんのホスピタリティも抜群。 再確認しました。
＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾＾
＜２０１５年７月＞
初めて伺いました。 マイレビュアー様に連れて行っていただき、カウンター中央に着席。
こちらは、かの懐かしき「水谷」さんが入っていたところで、居抜きで使っています。
大将、佐藤さんが笑顔で迎えてくださいました、 初めてのお寿司屋さんというのは、緊張感が走るものですが、すっかりリラックス。
８品のつまみと１７貫の握り。
３時間半ほど、このお店にいたでしょうか。
その間中、佐藤さんの話にすっかり引き込まれました。 まさしく、それは、佐藤さんの「人生劇場」ともいえる話です。
佐藤さん、寿司職人デビューは遅く、２５歳とのこと。 なんと、それまでは、恵比寿の「ゼスト」でマネージャーをされていたのだそうです。 しかも、同時期に、
「レフェルヴェソンス」の生江シェフがキッチンにいらした、というかなりドラマティックな話が始まったのが、握りの２貫目あたりでしょうか。
ゼストのマネージャー時代に、思うところあって、寿司職人の道に。 神泉の「秋月」の門を叩いたのです。 親方は「久兵衛」にいらした方。
かなり厳しい修行だったそうですが、今ではとてもいい関係値だそうで、エピソードからそれがよくうかがえました。 技術だけでなく、人としての道を教えてもらった、と。
２年前、この地でいきなり開店。 最初の半年ほどは苦戦をしたそうですが、いろいろな幸運に恵まれ、昨年にはミシュランも。
さらに、この日の数日後、ＢＳの番組でオンエアされる、というのです。 しかも、その番組は、寿司の著書を多数書いている早川光さんの番組。 それを聞いて、
驚きました。 早川さんとは、長年の知己だったので。
などなど、つまみから握りをパクパク美味しくいただきながらも、興味深い話に頷くことしきり。
というわけで、以下はいただいたものです。 しゃりは、赤酢。 好みです。
１、鮪の突先の手巻き いきなり、手巻きから始まります。
２、卵豆腐と毛蟹
３、穴子のあらい なんと、穴子をあらいにしています。 噛むほどに、コクがあります。
４、蒸しあわび 大原産
５、稚鮎 焼き南蛮
その下には、北海道の鰯の塩と酢〆 南蛮酢ジュレで
６、松輪のごま鯖 塩〆してから炙っています。 これはもう感嘆。 やはり、松輪ですね～～～。
７、金目鯛 酒蒸し つるむらさきと
８、太刀魚 塩焼き
ここから握り
まこがれい ２日寝かせています。
墨烏賊
とり貝
づけ、中トロ、大トロ 境港の巻き網漁
シンコ
かすご
車海老 鹿児島産
鱚 昆布〆
えぼ鯛 柚子で
雲丹 冷温 オリジナリティ炸裂。 なんと、「レフェルヴェソンス」で、ウーロン茶の冷温を味わったときに、インスパイアされたそうです。
異なるカテゴリーにあっても、こんなヒントを巧みに応用しているところが、素晴らしいです。
鯵
鰹
のどぐろ
穴子 塩とタレ
卵 キャラメリゼ （デザート風に）
まぐろの突先のスジのコラーゲンスープ
相当なボリュームです。
素材も仕事もこだわりをもっていて、細部まで神経が行き届いていました。 とても好みです。
おいしく、楽しく、いい宵を過ごさせていただきました。