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蛸と貝
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ハタの刺身
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鰹 玉ねぎ
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黒龍
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ホタルイカ
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さより
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すみいか
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白魚
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白子
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さよりの皮
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日高見
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車海老
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ムラサキウニ
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はまぐり
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鳥貝
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平貝
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アジ
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子持ちヤリイカ
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漬けマグロ
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鮑
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鮑の肝でしゃぶしゃぶ
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バフンウニとシャリを追加
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京都伏見 日々
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のどぐろ
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トロ 右にはべったら漬け
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金目鯛 蟹あんかけ
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コハダ
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穴子
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最後のお椀
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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
良質なお店が多い中目黒界隈。
こちら「鮨つきうだ」は、駅からは少し離れている住宅街の中。
名店の風格漂う、隠れ家的な店構え。
2部制の後半20時30分スタート、友人と予約して行ってきました。
店内はカウンター8席。
お客様で埋まり、静かにスタートします。
常連さんと会話も弾む大将が、リズミカルに握って行きます。
握りの前に先付け。
一工夫の刺身、抜群の食感の蛸など、既にポテンシャルの高さが伺う事が出来ます。
そして串に刺さったアツアツのホタルイカ！
こんな食べ方は初めて。
これからの握りの前に、ハイライトがやってきました。
縁日のイカ焼きを思い出す、懐かしさも感じる味わいです。
握りスタート。
さより、スミイカ、白魚と、白いシリーズ。
それぞれの食感が違うので、食べ比べ的にも面白い流れ。
そして白い王者と呼ぶべき白子の登場。
こちらは焼き白子。
シャリと混ぜて食べると、今までに食べたことない美味しさ。
所々に温かいのが出てくるので、身も心も温まります。
最初の刺身、さよりの皮も焼いたのを頂きました。
中盤に突入。
蒸した車海老も温かい。
軍艦ではなく手載せムラサキウニは、ダイレクトに雲丹の美味しさ実感。
はまぐり、鳥貝と続き、アツアツの平貝は海苔と一緒に食べます。
温かいのを挟むのが心地よく、快感になって行きますね。
アジ、ヤリイカ、漬け鮪。
その後、最大のイベント、アワビとバフンウニの競演。
アワビを肝スープでしゃぶしゃぶ風に食べた後、その肝スープに雲丹とシャリが追加、
雲丹雑炊？みたいな新しい食べ物に遭遇。
言葉にならない美味しさです。
後半は握りが畳みかけてきます。
炙りののどぐろ、トロ、コハダ、穴子。
途中に温かい金目鯛が出てきたり、後半の構成も凄いです。
日本酒との相性も心地よい。
鮨・和食の良さを心ゆくまで満喫できました。
これだけ温かい料理や鮨が出てくるのは初めて。
それでいて”鮨を食べた！”という、気持ちも強い不思議な感覚になります。
頻繁に行けるお店ではありませんが、特別な日に味わいたい、そんなコース内容でした。
いつかまた行きたいお店。ごちそうさまでした。