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明石の真鯛
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石川能登の炙りのどぐろ
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千葉勝浦も炙り鰹
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京都舞鶴の鳥貝
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青森の蒸し鮑
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宮城塩竈の本鮪の赤身
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宮城塩竈の中トロ×2
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宮城塩竈の大トロ×2
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アオリイカ
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コハダ
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床島泉の鯵
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熊本浅草の雲丹
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宮城塩竈の漬け鮪
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蛤
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穴子
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赤出汁の味噌汁
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別注の干瓢巻き
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卓上
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内観
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領収書
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外観
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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
今回が2度目の訪問ですが世田谷の上野毛にお店があった時で'17年以来になります。
こちらは赤シャリで赤酢と塩のみの強いシャリで完全に鮪の握りに特化したお店です。
コースは33,000円のみで税込みでサービス料なしですが場所柄強気な設定ではあります。
予約ですが電話番号は非公開でネット予約のPocket Conciergeからと食べログに書いてありますが日程の幅が狭くこちら程の人気店には不向きな予約サイトでOMAKASEからのネット予約をお勧めします。
最初に名前やカード情報、暗証番号等の登録があり、手数料もカードから引き落とされますが日程の幅が広く予約が取り易いです。
本来、本鮪は12月～2月までが旬ですが春の本鮪もこちらなら極上の本鮪が期待できます。
後、こちらは熟成したネタを提供するので普通のネタとは一味違います。
基本的に熟成期間は魚は1週間程度でお肉は長くて半年位で温度と湿度に気を配って熟成させます。
以下、食べた物ですがつまみはし岩塩か醤油か最初から塩カボスかそのままでかになります。
握りは煮切りか塩カボスか漬けかツメになりますが味付けは全て店主さんが行います。
因みに、飲み物のメニューはなく店員さんにビール、日本酒、ワイン、焼酎等の希望を言えば出してくれます。
私はエビスビールの小瓶、日本酒は純米吟醸のみの希望を伝え基本的におまかせになりました。
[つまみ]
●明石の真鯛(岩塩か醤油で)
●石川能登の炙りのどぐろ(岩塩か醤油で)
●千葉勝浦も炙り鰹(岩塩か醤油で)
●京都舞鶴の鳥貝(最初からカボスで岩塩で)
●青森の蒸し鮑(そのままか岩塩で)
[握り]
●宮城塩竈の本鮪の赤身(煮切り)
●宮城塩竈の中トロ×2(煮切り)
●宮城塩竈の大トロ×2(煮切り)
●アオリイカ(塩カボス)
●コハダ(煮切り)
●床島泉の鯵(煮切り)
●熊本浅草の雲丹(煮切り)
●宮城塩竈の漬け鮪(漬け)
●蛤(煮切り)
●穴子(ツメ)
●別注の干瓢の細巻き(さび抜き)
●赤出汁の味噌汁
以上ですが熟成具合、仕込み、仕事は丁寧で流石の一言です。
まだお若い店主さんですが天才の所業。
本鮪は時期外れですがそれでもやはり見事な本鮪の仕入れと熟成具合です。