ななしょうさんが投稿した寿しの吉乃（愛知/久屋大通）の口コミ詳細 [食べログ]

この口コミは、ななしょうさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

閉店寿しの吉乃久屋大通、丸の内、名古屋城/寿司

2回

夜の点数：4.8
- ￥20,000～￥29,999 / 1人
- 料理・味 5.0
  
  |サービス 4.6
  
  |雰囲気 3.8
  
  |CP 4.6
  
  |酒・ドリンク -

2回目

2017/07 訪問

夜の点数：4.8
- ［料理・味5.0
- | サービス4.6
- | 雰囲気3.8
- | CP4.6
- | 酒・ドリンク- ］
￥20,000～￥29,999

/ 1人

1年ぶりの「寿しの吉乃」

名古屋市内にて・・・

週末の食べログ活動、最後。

「カフェレオパード」でかき氷を食べた後、いよいよこの日のメーンイベントに向かった。

それがこの「寿しの吉乃」。前回伺ったのが昨年の8月だからほぼ1年ぶり。

その間女将さんからの電話を待つ事半年以上、何とか7月の週末に予約が入り仲間と出かけた。

この日は車で出かけたので、目の前のコインパーキングに停めて予約時刻の18：00に店内に入った。

店内は先客の女性グループが4名。此方も3名が女性。男は私一人。完全に女子会の雰囲気。大将もこんな日は珍しい・・・と一言(＾◇＾)

大将、女将さん共々にこやかに迎えて貰っていい感じ。

ネタを見せて貰って、直ぐにコースがスタートした。

まずはドリンクでカンパーイ！！

以下順番に。

まずはお料理から・・・

「インカの目覚めにマスカルポーネチーズ、キャビア乗せ」

「渡り蟹とトマト、ナスにジュレ掛け」

「烏賊飯」

「アワビ雲丹ソース」

「雲丹ソースリゾット」

「のどぐろ」

「焼フカヒレ野菜炊き」

「フルーツトマト玉葱ソース」

此処から握り・・・

「新子」

「鯵」

「鳥貝」

「鮪赤身」

「中トロ」

「鯖炙り」

「カワハギ肝乗せ」

「車エビ」

「はだて生雲丹」

「赤雲丹」

「穴子」

口直しに水ナスをお塩で

「鉄火巻」

「卵焼き」

ついでに名物の「おかか巻」

最後は「黒糖シャーベット」

此の間、約3時間弱。

途中、2017年の「食べログアワード」で金賞を貰った話を伺ったり、その冊子を見せて貰ったりして楽しい時間を過ごした。

お味が良いのは勿論、おもてなしが良いのもこのお店が人気のある秘密。

今回も十分楽しませてもらった。

今回2名が初参加だったが、とても喜んで貰って此方も一安心(^_-)-☆

さて、次回は何時になるのだろう？？？　今から楽しみ。

ご馳走様でした。

2017.07　食べログ4.52点

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おしぼりも名前入り

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ネタ箱の中

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アワビ、渡り蟹、鯖

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鳥貝、カワハギ

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赤雲丹、はだて生雲丹

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マグロ

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ノンアルドリンク

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梅酒ソーダ割

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カンパーイ！！

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インカの目覚めにキャビア乗せ

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渡り蟹

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食べログ表彰式の冊子

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お店の紹介ページ

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いかめし

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アワビ雲丹ソース

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雲丹リゾット

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のどぐろ

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焼フカヒレ野菜炊き

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フルーツトマト玉葱ソース

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こんな感じ

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ガリ

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梅酒ロック

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しんこ

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鯵

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鳥貝

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本マグロ

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中トロ

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鯖炙っている

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鯖炙り

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カワハギ肝乗せ

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車エビ

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はだてうに

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赤雲丹

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穴子

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水ナス

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鉄火巻

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タマゴ

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手で削ったおかか

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おかか巻

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黒糖シャーベット

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2017/07/14 更新

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1回目

2016/08 訪問

夜の点数：4.8
- ［料理・味5.0
- | サービス4.6
- | 雰囲気4.6
- | CP4.6
- | 酒・ドリンク- ］
￥20,000～￥29,999

/ 1人

1111件目は3拍子揃ったお寿司屋さん！！⇒⇒2回目が有ったよ　♬♬

2016.08

再訪、写真追加！！

今回は「食べロガネーゼ」フルメンバーとごりくんの5人で訪問。

因みに「食べロガネーゼ」とは三重県で頑張って食べログ活動をしている4人の事。

メンバーは「プリンセスシンデレラ」さん、「@ara」さん、「ゆきわき」さんと私。私だけ男が入っているが、細かいことは言わない(*_*;

私自身は、先回から約9か月で訪問できた。感謝<(_ _)>

この日も、まずはネタを見せてもらいお料理からスタート。

この日は塩釜で上がった160㎏のマグロ、普段見ることが出来ない大きな伊勢の鮑、鹿児島の赤雲丹、利尻のバフンウニ、安乗の車エビ等々。

ビックリしたのが、伊勢の鮑。私は伊勢の人間だけど今までこのサイズの物は地元では見たことが無い。どうもこれだけ大きいと築地に直行するようだ。

次々と出された創作料理も、握りも言う事ない。見た目もお味も抜群！！

途中、大将と少しお話が出来たが料理の話もネタの話も勉強になることばかり。日々精進と言うのが十分伝わってくる。

又、サーブをしてくれる女将さんも常に細かい目配りをしてくれて、おもてなしが抜群。とても良い気分にさせてくれる。

味良し、気分良しで言う事は無い。

約2時間のコース、十分楽しませてもらった。

さて、次回は何時になるのだろう？？？

楽しみに指折り待っていよう・・・

ご馳走様でした。

2016.09　食べログ4.27点

-------------------------------------
2015.11

ゾロ目の1111件目はこのお店。

この夏に「未在」でご一緒した「サプレマシー」さんからお寿司屋さんのお誘いを頂いた。それが此の「寿しの吉乃」。

以前から名前は知っていたが、行った事は無い。特に最近は予約が集中して、一見さんお断りになったそうな。

それだけにお誘いを断わる術は無い。喜んで伺いますと返事をして当日を待った。

訪問したのは週末の夜。地下鉄栄駅からテクテク歩いてお店に着いたのが午後6時前。

店頭で写真を撮ってから店内に入り、カウンター席へ。直ぐに4人が揃い料理がスタートした。

まずは、大将からこの日のネタの紹介が有り、写真に収めた。

「荘内ズワイガニ」「鮭児」「フカヒレ」「穴子」「鰆」「しめ鯖」「天然シマアジ」「マグロ」「生ウニ」等・・・

どれをとっても、普段なかなか目にしない貴重品ばかり。これからの料理に期待が膨らむ。

以下順番に・・・

「茄子に乗せた荘内ズワイガニ」・・・ほんのり甘いカニみそ、茄子が良い。

「安納芋とクリームチーズ、キャビア」・・・甘みの強い安納芋と塩気のキャビア。

「鮭児とトマト」・・・1万匹～2万匹に1匹しかいない幻の鮭児。お店でも中々買えないらしい・・・まったりした脂身。トロとも違う。

「柿ピーを衣にしたホタテのフライとうずら卵にカラスミ」・・・あっさりした材料に、カラスミの塩味がアクセント。

「ブリ大根に黒トリュフを載せて」・・・手元に持って来ただけでトリュフの香りがプ～～ンと。

「フカヒレの焼き物、ハマグリと」・・・スープにしたら結構な分量のフカヒレ。お味は昆布とハマグリの出汁だけど濃厚。

此処からはお寿司・・・

「カニ身と味噌」・・・シャリは小さ目、口に入れると直ぐにほどける。荘内ズワイガニがたっぷり。

「カワハギと肝」・・・しっかりした身であっさりした味、上に乗せた濃厚な肝が口に広がる。

以下、「鰆の漬け」「熟成させたこはだ」「天然のシマアジ」「熟成しめ鯖」「熟成マグロ」「熟成中トロ」「煮穴子を軽くあぶって塩で」「煮穴子タレで」「函館生ウニ」と続いた。

普段はあまり光り物は食べないのだけど、此処の物はちょっと違う。熟成させた所為なのか独特の臭みを感じさせず、スイスイと食べられる。

それと、「マグロ」「中トロ」は絶品。聞くと夏場は出来ない熟成をこの季節には出来るので、味が濃縮されて旨味成分が十分出ている。

又、当日築地から取り寄せた「函館生ウニ」は磯の香りと甘さが口の中に広がる。

「出汁巻タマゴ」と「厚焼きタマゴ」・・・フワフワ出汁巻と、しっかり厚焼き。厚焼きにはエビのすり身が入っていて複雑な味。

最後に2種類あると言う巻物を聞かれた。鉄火と、花かつおとの事。取り敢えず鉄火巻を頼んで食べてみる。目の前で中トロを巻き込んで手渡してくれる。香りのよい海苔がパリパリ、熟成中トロは何とも言えない旨さ。う～～ん、美味しいな～～と思っていると、大将が何やら道具を取り出した。

見ていると懐かしい「鰹節削り器」。目の前で鰹節を削って巻物にしてくれると言う。これは食べなければ！！　と追加で注文。手際よく削った鰹節を使った巻物を作ってくれた。食べてみると、懐かしい昭和の日本の食卓の味。勿論ずっと上等だけど和食の原点の味。そう言えば子どもの頃よく「おかかご飯」別名「猫めし」を良く食べたな～～と思い出した。一緒に「ハマグリ」の赤出汁を飲んで最高の気分。

最後に「麦茶のアイスクリーム」を食べて終了。

途中、大将と楽しいお話。寿司飯は季節によって変えているとの事。今は新米と古米をミックスしているらしい。寿司酢も赤酢と白酢のミックス。とても研究熱心。

又、この良質な魚を入手するため、毎日市場に一番乗りをして仕入れに行くらしい・・・

やっぱり、美味しさの秘訣は毎日の努力のたまものだと思う。

腕良し、材料良し、人柄良しと3拍子揃っていて人気が出ないわけがない。

私が伊勢から来たと言うと「こま田」の名前が出た。へ～～え、やっぱり色々調べているんだ・・・

来週「こま田」に行くので伝えておきます。

約2時間半でコースは終了、お店を出た。

「サプレマシー」さん、お誘いを頂いて有難う！！　大満足しました。

中々簡単にはいけないお店だけど、是非機会を見つけて行ってみてください。

お勧めします。

2015.12　食べログ4.11点

2016.08　麦茶シャーベット

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2016.08　あさり赤だし

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2016.08　巻くとこんな感じ

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2016.08　鰹節とシャリ

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2016.08　鰹節削ってます

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2016.08　穴子タレで

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2016.08　シャリは赤酢を使用

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2016.08　穴子塩で

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2016.08　タマゴ

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2016.08　利尻バフンウニ

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2016.08　鹿児島赤雲丹

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2016.08　安乗の車エビ

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2016.08　同じマグロでも部位が違うと握りが違う

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2016.08　塩釜マグロ

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2016.08　渡り蟹

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2016.08　鯖

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2016.08　鰯

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2016.08　新子

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2016.08　琵琶湖の鱒

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2016.08　ハマグリ

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2016.08　鰹漬けで

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2016.08　アワビ

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2016.08　伊勢の鮑

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2016.08　鯛とヒラメ　

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2016.08

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2016.08　カンパ～～イ！！

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2016.08　赤とんぼのトマトジュース

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2016.08　本日のネタ

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2016.08　本日のネタ

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2016.08　本日のネタ

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2016.08　本日のネタ

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2016.08　本日のネタ

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2016.08　本日のネタ

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2016.08　玄関灯

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茄子に乗せた荘内ズワイガニ

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安納芋とクリームチーズ、キャビア

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鮭児とトマト

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柿ピーを衣にしたホタテのフライとうずら卵にカラスミ

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ブリ大根に黒トリュフを載せて

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鰆を切り分けている、手元を見ているだけで楽しい

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フカヒレの焼き物、ハマグリと

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カニ身と味噌、にぎりで

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カワハギと肝

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鰆の漬け

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熟成させたこはだ

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天然のシマアジ

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マグロ類を取り分けている

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熟成しめ鯖

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熟成マグロ

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熟成中トロ

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煮穴子を軽くあぶって塩で

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此方はつめ

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函館生ウニ

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出汁巻卵と、すり海老入り厚焼き

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中トロを使った鉄火巻

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巻いた所

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名物の鰹節をすっている

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見事に花開いたかつお

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花かつお巻

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巻くとこんな感じ

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最後に麦茶アイス

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ネタ箱に入ったさわら

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フカヒレ、庄内ズワイガニ、穴子

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ネタ箱に入った熟成しめ鯖

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天然のシマアジ

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熟成させたマグロ

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種類の違う山葵

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当日築地から取り寄せた函館生ウニ

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鮭児の証明書

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店頭の様子

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2016/09/03 更新

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ななしょうさんが投稿した寿しの吉乃（愛知/久屋大通）の口コミ詳細

閉店寿しの吉乃久屋大通、丸の内、名古屋城/寿司

ジャンルから探す

予算

営業時間

ななしょうさんが投稿した寿しの吉乃（愛知/久屋大通）の口コミ詳細

閉店寿しの吉乃久屋大通、丸の内、名古屋城/寿司

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備