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北海道の毛蟹 富山の白海老 浜中の馬糞雲丹 キャビア
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平目 蛸
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鮟肝
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平目 鮟肝
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金目鯛の鱗焼きの茶碗蒸し
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縞鯵
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皮剥
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牡丹海老
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ずわい蟹のコロッケ
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島根 鰻 下に胡瓜
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漬物
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中トロ
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大トロ
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赤身漬け
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鱈の白子
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小肌
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煮蛤
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穴子 塩
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味噌汁
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雲丹トロたく巻
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玉子焼き
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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
構成そのものが語ってくる店、銀座の鮨たかはし。一品目は握りではなく、明確につまみとして置かれている。毛蟹、白海老、馬糞雲丹、キャビア。その豪華さは誇示ではなく、甘味と塩味、温度の基準を舌に設定するための前処理だ。ここで味覚の軸が決まる。間に挟まるつまみも抜かりがない。ずわい蟹のコロッケや鰻は、揚げや焼きという強い調理を使いながら、量と重さを厳密に制御する。満足感は与えるが、舌は疲れさせない。リズムを切り替えるための緩急だ。そして、しゃりは完全に握りのための設計。硬めに炊かれ、噛まれてから粒がほどけ、ネタの脂と正確な瞬間で交わる。単体では語らず、握られて完成する。感性に寄り添っているようで、やっていることは徹底して理詰め。鮨たかはしは、静かに成立しているサイエンスだ。以下、コース内容。
おまかせコース ¥33,000
* 北海道の毛蟹 富山の白海老 浜中の馬糞雲丹 キャビア
* 平目 蛸
* 鮟肝
* 金目鯛の鱗焼きの茶碗蒸し
* 縞鯵
* 皮剥
* 牡丹海老
* ずわい蟹のコロッケ
* 島根 鰻 下に胡瓜
* 漬物
* 中トロ
* 大トロ
* 赤身漬け
* 鱈の白子
* 小肌
* 煮蛤
* 穴子 塩
* 味噌汁
* 雲丹トロたく巻
* 玉子焼き