こみうり新聞湯河原支局さんが投稿した鮨こゝろ（神奈川/湯河原）の口コミ詳細 [食べログ]

この口コミは、こみうり新聞湯河原支局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

鮨こゝろ湯河原/寿司

1回

夜の点数：4.5
- ￥15,000～￥19,999 / 1人
- 料理・味 4.5
  
  |サービス 4.3
  
  |雰囲気 4.5
  
  |CP 4.3
  
  |酒・ドリンク 4.2

1回目

2018/01 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.3
- | 雰囲気4.5
- | CP4.3
- | 酒・ドリンク4.2 ］
￥15,000～￥19,999

/ 1人

A Surprisingly Affordable Sushi Restaurant in Yugawa「この料理が本当にたったの1万円？？？」驚愕の鮨屋、湯河原に登場！

Sushi Kokoro is a new restaurant owned by Daisuke Hirakawa, the legendary chef from Sushi Henri Herlequin.
The beautiful natural wood counter at the front only seats 8, however there is also a private room which seats up to 5 guests.
After realizing his dream and opening Sushi Kokoro only 3 months ago, it is already difficult to make a reservation.
Thanks to his great experience making a variety of dishes, you can enjoy more than fresh, delicious sushi.
The sushi prepared at his restaurant comes from both locally caught fish and from fish all over Japan.
His tuna typically comes from Oma, Aomori prefecture, which is a well-known area for tuna.
It is then matured for 7 to 8 days, so you can enjoy it at the perfect time.
There is only one course available at Sushi Kokoro, and it costs 10,000 yen not including drinks.
However the course is well worth it, as you can’t enjoy dishes of this quality in Tokyo at this price.
Daisuke Hirakawa is still only in his mid-thirties, and his technique is always developing.
I expect he will only continue to improve from now.

伝説の鮨屋鮨あんりえるるかん、そしてゆがわら一二一の料理長をつとめた平河大輔氏の理想を具現化した店。
オープンしてまだ3ヶ月だが、既に湯河原一、予約困難な店となりつつある。
存在感ある白木のカウンター8席に個室が1部屋。
平河劇場の舞台は整った。
鮨の世界でなく、和食の世界で修業を積んだ平河氏。
握りの前に、存分につまみで楽しませてくれる。

ある日のつまみはこうだ。

しずく茶
雲丹と若芽と雲丹御飯
カワハギの肝合え
海老とコノワタ
長崎のクエ
小田原のメヌケ、カラスミの大根巻き
蟹味噌、茹で汁、鱈の白子で伸ばしたすり流し
タラバ蟹の揚げ物

さらに平河劇場は続く。
ここからが、第二幕「握り」の部だ。
黒むつの昆布締め
アオリ烏賊
8日間熟成した大間の鮪大トロ
浸け鮪の上にコノワタ
大根で叩いて繊維を壊し、干し海老で6時間煮た、それはそれは柔らかい煮蛸
鰯、ガリ、アサツキの海苔巻き
コハダ
甘酢で煮た白板昆布をのせた鯖鮨
玉子
穴子

最後に
南関揚げの赤出し
青大豆の豆乳と和三盆のブラマンジェ
しずく茶の二番茶
でフィナーレ。

魚は地の物はもちろんのこと、北は北海道から南は九州まで、ものによっては北陸富山からも
直仕入れして揃えた逸品揃い。
一皿一皿、平河氏が魚の気持ちになって考え抜いた作品だ。
これが料理だけで1万円ポッキリだと言う。
こみうり新聞はお鮨大好きなので、数々の名店にお邪魔しているが、
この味、このクオリティを1万円で提供してくれる店を他に知らない。

平河氏はまだ30代。
まだまだ進化の途中だ。
この先が楽しみでならない。

外観

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oyster 牡蠣

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お椀

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pickled ginger 世にも美味しいガリ

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北海道のマハタの昆布〆

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lean tuna 本鮪の赤身

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fattest tuna 本鮪の大トロの漬け

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コハダ

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sea urchin 利尻のウニ

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赤出汁

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conger eel 穴子

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しずく茶

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完熟柿の白和え、ヘネシーに漬けたクコの実

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しずく茶

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sea urchin ウニ、ワカメにウニ御飯

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海老とコノワタ、カワハギ肝和え

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店名が刻印された特製日本酒クーラー

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蟹味噌、茹で汁、鱈の白子で伸ばしたすり流し

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鰹節の吸い物

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黒ムツの昆布〆

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calamari アオリイカ

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tuna 大間の本鮪の漬けの上にコノワタ

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octopus 干海老で6時間煮た煮蛸

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鰯、ガリ、アサツキの海苔巻き

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コハダ

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平貝

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青大豆の豆乳と和三盆のブラマンジェ

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卵

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conger eel 穴子

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南関揚げの赤出汁

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皮目を炙った黒ムツ

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南関揚げの赤出汁

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しずく茶の二番茶

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地の鮑の吸い物

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カワハギ肝和え

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焼きフグの茶碗蒸し

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鰹の出汁

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イシダイの昆布〆

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コハダ

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calamari ヤリイカ

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ムツ

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tuna 大間の本鮪の漬け

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fattest tuna 大間の本鮪の背トロ

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赤出汁

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青大豆の豆乳でつくったブラマンジェ

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conger eel 穴子（塩）

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conger eel 穴子（タレ）

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卵

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お茶

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2021/03/08 更新

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こみうり新聞湯河原支局さんが投稿した鮨こゝろ（神奈川/湯河原）の口コミ詳細

鮨こゝろ湯河原/寿司

ジャンルから探す

予算

営業時間

こみうり新聞湯河原支局さんが投稿した鮨こゝろ（神奈川/湯河原）の口コミ詳細

鮨こゝろ湯河原/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