サプレマシーさんが投稿した初音鮨（東京/蒲田）の口コミ詳細 [食べログ]

この口コミは、サプレマシー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

初音鮨蒲田、蓮沼、京急蒲田/寿司

3回

夜の点数：4.5
- ￥60,000～￥79,999 / 1人
- 料理・味 4.5
  
  |サービス 4.8
  
  |雰囲気 4.4
  
  |CP 3.6
  
  |酒・ドリンク 4.3

3回目

2019/01 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.8
- | 雰囲気4.4
- | CP3.6
- | 酒・ドリンク4.3 ］
￥60,000～￥79,999

/ 1人

通常利用外口コミ

この口コミは試食会・プレオープン・レセプション利用など、通常とは異なるサービス利用による口コミです。

こんなコラボは初ね

ニューヨークに移転する吉乃さんと復活した初音鮨、超人気店どうしのコラボディナーが1月16,17,18日開かれた。17時スタートなのだが16時30分に行くと2階に案内された。ご自宅で今までお客に公開することは殆どなかったが迎賓館のようなスペースにまずびっくりだ。お店も昔の面影はなく、改装した近代的な8席のカウンターが2セット、普段は片方でにぎりを片方でデザートで食後をくつろぐスペースとなっているが、今回は吉乃さんが握るスペースと初音鮨さんが握るスペースとお客が中途で移動する形を取った。コラボというよりお鮨やを２軒はしごする感じとなっている。

吉乃さん側
◇ドンペリで乾杯
◇インカのめざめキャビア乗せ
◇めじまぐろ、焼きキャロット
◇からすみ
◇オムレツに白トリュフ
◇金目焼き物
◇とまとに玉ねぎドレッシング
◆小肌
◆さわら
◆かわはぎ
◆肉厚のあぶり鯖棒寿司
◆穴子
◆とろたく巻き
◆ほうじ茶アイス
初音鮨
◇大蛤
◇すみいか
◇九州の初筍とふぐの白子
◆コハダ
◆？
◆牡蠣
◇牡蠣汁
◆まぐろ漬け
◆中トロ漬け
◆蟹飯
◆大トロ炙り
◆トロ贅沢巻き
◇玉
◇メロン

吉乃さんは定番のエシャロットや玉ねぎドレシング、炙り鯖棒寿司、オムライスとニューヨークに行かれる前に味をよくかみ締めておくことができて私にとっては涙もの、涙ものといえば、初音の女将さんが病気から復活されたこともまた涙、以前のお二人だけの運営と違い、復活後は新たに社長が加わり、娘さんもお店に出るようになった。それに加えなんと猪俣の大将がこれからは週４日お店を手伝うという。店内も大改装されて、これから３回転をはじめる。

初音の鮨がこれからは沢山の人に食べてもらえそうだ。

最高のおもてなしにとても感動した夜だった。今宵の記憶は一生忘れない

インカのめざめキャビア乗せ

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めじまぐろ、焼きキャロット

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からすみ

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オムレツに白トリュフ

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とまとに玉ねぎドレッシング

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小肌

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さわら

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金目焼き物

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肉厚のあぶり鯖棒寿司

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肉厚のあぶり鯖棒寿司

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穴子

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とろたく巻き

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とろたく巻き

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ほうじ茶アイス

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大蛤

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ふぐの白子

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牡蠣

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牡蠣鮨

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牡蠣汁

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まぐろ漬け

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蟹

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中トロ漬け

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蟹飯

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大トロ炙り

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トロ贅沢巻き

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玉

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メロン

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猪俣さん、吉乃さん、初音さん

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外観

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２階のウエルカム迎賓館

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ドンペリで乾杯

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2019/10/13 更新

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2回目

2017/05 訪問

夜の点数：4.8
- ［料理・味4.9
- | サービス5.0
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク4.1 ］
￥40,000～￥49,999

/ 1人

こんなお鮨ははつね

一昨年、ここに来てから虜になってしまった。大将のユニークなおしゃべりも、すべて手渡しするスタイルも、つまみがなく握りだけ、しかも他にないネタを使う。本マグロの大トロの一番いい部分を炙ってしまうのにも驚いた。昨年は４回いったのだが急に予約は取れなくなり今年はこれが初めて。めったにいけなくなってしまったのが悲しいところ

◆しゃりだけを味見
◆佐島の大たこ
◆勝浦のアオリイカ
◆ばちことアオリイカげそ
◆かつお漬け
◆とり貝
◆一週間寝かせた鯵
◆うに馬糞
◆うにむらさき
◆まこガレーと肝
◆勝浦まぐろ血合漬け
◆大原の黒アワビ
◆中トロ
◆毛蟹
◆大トロ炙り
◆太巻き
◆かんぴょうまき

今回も見せてくれました。最初の大たこから素材のよさを実感、この時期は毛蟹の握りが圧巻の良さ。

マグロもちょっと前は沖縄産がメインだったのが勝浦が揚がりだした時期、石司の一番のまぐろがいつもここにある。最初はびっくりしたこの手渡しスタイルもなれたもの。ナイスショットはなかなか撮れないが美味しく食べられる。

しゃりは酢の効きが強いやわらかめのもの。硬いお米のほうが好みなのだが、ここのしゃりだけは別格だ。お値段は昔からあがってお酒混みで3万6000円と高くなったが素材の凄さを考えると満足できる。

予約は取れなくなったが年２回は味わいたい。

佐島の大たこ

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佐島の大たこ

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勝浦のアオリイカ

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ばちことアオリイカげそ

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勝浦の本マグロ

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一週間寝かせた鯵

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うに馬糞

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うにむらさき

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まこガレーと肝

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勝浦まぐろ血合漬け

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大原の黒アワビ

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中トロ

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毛蟹

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毛蟹

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大トロ炙り

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太巻き

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かんぴょうまき

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店内

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外観

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2019/01/26 更新

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1回目

2016/11 訪問

夜の点数：4.8
- ［料理・味4.9
- | サービス5.0
- | 雰囲気4.0
- | CP5.0
- | 酒・ドリンク4.1 ］
￥30,000～￥39,999

/ 1人

最高の大間のまぐろはここに集まる

毎回、ここでしか食べられないお寿司と大将のパフォーマンスで楽しませてくれる初音鮨
去年の11月が初訪問なのに今年は4回目、季節に1度はここに来たくなる。

◆剣先いかにキャビア
◆横須賀のかわはぎ
◆赤貝
◆真鯛
◆淡路の鯖
◆小柴のうなぎ
◆淡路島の鱧
◆まぐろ漬け
◆松茸と鱧の握り
◆松茸のお椀
◆赤座海老
◆いくら
◆白子にアルバ産白トリュフ
◆伊勢海老
◆大トロのあぶりに黒トリュフ
◆まぐろの巻物
◆干瓢巻
◆玉

いつもながらの強烈な食材に心地よい握り。お値段はお酒を入れて4万円程、以前よりかなり高くなったが、キャビア、シロトリュフは去年よりパワーアップ、予約がかなり難しくなり、今後は季節に１回来れなくなりそう。次回までしっかりと味の記憶を残しておこう。
2016/6--------------------------------------------------------
今回は、一番まぐろの難しい時期、でも流石初音鮨、那智勝浦のこの時期ではかんがえられない程の上物を仕入れていた。

◆瀬戸内沼島のマナガツオ
◆京丹後の鳥貝
◆三重　小浜の鯵
◆九十九里の蛤
◆高知のアオリイカと自家製唐墨
◆まぐろ漬けと塩２貫
◆琵琶湖の天然うなぎ
◆まぐろ中トロ漬けと塩２貫
◆むらさき雲丹
◆大分の車エビ２貫
◆鯛の子
◆勝浦の鰹
◆鯛の子の出汁
◆まぐろの蛯腹
◆まぐろ大トロのあぶり
◆大入りの鉄火巻き
◆かんぴょう巻
◆たまご

今回からお値段が少し上がってお酒を入れて３万円超え、今日も最高のまぐろが６貫に具だくさんすぎる鉄火巻き、この内容なら納得だ

2016/2------------------------------------------------------
今回も初音劇場は凄かった。2月29日、もう大間のまぐろが終わり、マグロの端境期とも言える時期だが、壱岐と島根で取れたマグロは熟成感たっぷりでとても美味しい。高級鮪卸石司でも１番のまぐろがここに集まる。まぐろだけでなく小肌を始め熟成ものがとても美味しい。

鰻は、皮と身の外側がぱりぱりと固い具合に焼いてある。ここまで固いよろいに覆われたうなぎは始めただが、これもありだ。

最後の鉄火巻きは圧巻、まぐろ、中トロ、大トロ、づけがたっぷり入った太巻き、もはやこれは鉄火巻きではない。

前回のようなアルバ産白トリュフは無かったが特大の河豚の白子始めすばらしい食材。前回より安いお酒を入れて28000円は納得のお値段

◆こはだ
◆牡蠣
◆ひらめ、縁側に肝を乗せて
◆はまぐり
◆さわら（背と腹を合わせで１週間〆
◆まぐろずけ
◆うなぎ
◆まぐろ（２種の形で）
◆アオリイカと自家製からすみ
◆河豚の白子あぶり
◆毛ガニ
◆中トロ
◆大トロ
◆大トロ炙り
◆鉄火巻き
◆かんぴょう
◆たまご

---------------------------------------------------

蒲田に凄い寿司屋がある、先代から続く有名店だが、今年に入り人気沸騰、２部制にもかかわらず、今では2か月先まで予約が一杯大ブレイクした。人気の秘密の１つは、これでもかという素材の凄さ、月の総収入の40％以上がマグロ、最高のマグロ仲買石司中でもこれは飛びぬけている。

さらに、天然うなぎに香箱蟹、牡蠣にアルバ産シロトリュフ、これなら、原価率70％を超えているだろう。

それをできるのは人件費と場所代、大将と女将さんお二人でやられており、人件費が少ない

もう１つの秘密は大将のトーク、劇場とも言えるほどおもしろく、カウンタの皆が仲間になって笑ってしまう。逆に一緒に行った人どおしの会話をする暇がまったくない。

さて大将の２時間のステージが開幕する

◆おすたこ
◆こはだ
◆しまあじ
◆かわはぎときも
◆しまあじ
◆大きい牡蠣
◆あじ
◆白子に白トリュフ
◆イクラ
◆ハモ
◆うなぎ
◆中トロづけ
◆中トロ
◆熟成まぐろ
◆大トロ
◆大トロあぶり
◆玉

ここは大将が手に置くスタイル、ありそうだが他で見たことはない右手が奪われると写真が難しく握りの写真が少ないのはご勘弁。

大将ひとりでやられているのに〆物も多い、仕込みにも手間をかけている。小肌は３日〆、丁度酢が柔らかくなってきだぐらいでとても美味しい。しまあじ、あじと〆かたにもこだわりがあるようだ。

とても大きな牡蠣、お寿司に牡蠣を使うのも珍しいだろう、大鰻は筋肉質で皮はぱりぱり、臭みもなくすばらしい

いくらも質がよく、その後おどろくことに白子にアルバ産白トリュフをかける。まぐろを除いてもこの素材のすごさにノックアウトしそうだ。

まぐろは、大間のまぐろ、高級まぐろなら築地で３つと言われているが、その１つ石司で最高の物を仕入れる。これだけの量を仕入れるお店は他にないのでたぶん、一番いいものを卸していると思われる。

最高級の大トロ、なんとこれを炙ってしまう。凄く勿体ない気がするが、これがまたすばらしい美味しさ、まぐろに次ぐまぐろ、まぐろだけの太巻きも最高だった。

お酒を入れて32,000円程、この内容なら安すぎる気がする

大間のまぐろ

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剣先いかにキャビア

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赤貝

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横須賀のかわはぎ

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真鯛

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淡路の鯖

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小柴のうなぎ

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まぐろ漬け

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松茸と鱧の握り

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松茸と鱧の握り

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松茸のお椀

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赤座海老

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いくら

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いくら

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トリュフ

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白子にアルバ産白トリュフ

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伊勢海老

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伊勢海老

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大トロのあぶりに黒トリュフ

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大トロのあぶりに黒トリュフ

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まぐろの巻物

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干瓢巻

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玉

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店内

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瀬戸内沼島のマナガツオ

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瀬戸内沼島のマナガツオ

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京丹後の鳥貝

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三重　小浜の鯵

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那智勝浦のまぐろ、この時期では信じられない上物

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九十九里の蛤

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高知のアオリイカと自家製唐墨

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自家製唐墨

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高知のアオリイカと自家製唐墨

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まぐろ漬けと塩

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琵琶湖の天然うなぎ

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琵琶湖の天然うなぎ

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まぐろ漬け

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まぐろ塩

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大分の車エビ

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まぐろ中トロ漬けと塩２貫

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むらさき雲丹

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まぐろ漬け中トロ

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大分の車エビ

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大分の車エビ

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鯛の子

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勝浦の鰹

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勝浦の鰹

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鯛の子

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鯛の子の出汁

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まぐろの蛯腹

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まぐろの蛯腹

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まぐろ大トロのあぶり

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まぐろ大トロのあぶり

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大入りの鉄火巻き

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かんぴょう巻

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たまご

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はまぐり

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さわら

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かりっかりのうなぎ

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白子

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アオリイカと自家製からすみ

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中トロ

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河豚の白子あぶり

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毛ガニ

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絶品の白子シロトリュフのせ

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大間のまぐろがどーーん

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大間のまぐろ、この大きさが３つあったが３日でなくなる

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鮪きり分け

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小肌

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大きなカキ

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柿鮨

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おすだこ

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うなぎ

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身は太く筋肉質

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香箱蟹

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いくらづけ

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モリモリのいくら

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はも

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中トロづけ

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炙った大トロ

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炙り大トロ寿司

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大トロ、中トロ、まぐろの悶絶巻

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玉子ははも入り

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2019/01/26 更新

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サプレマシーさんが投稿した初音鮨（東京/蒲田）の口コミ詳細

初音鮨蒲田、蓮沼、京急蒲田/寿司

ジャンルから探す

予算

営業時間

サプレマシーさんが投稿した初音鮨（東京/蒲田）の口コミ詳細

初音鮨蒲田、蓮沼、京急蒲田/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