サプレマシーさんが投稿した日本橋蛎殻町すぎた（東京/水天宮前）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

日本橋蛎殻町すぎた水天宮前、人形町、茅場町/寿司

27回

夜の点数：4.8
- ￥40,000～￥49,999 / 1人
- 料理・味 4.8
  
  |サービス 4.8
  
  |雰囲気 4.7
  
  |CP 4.4
  
  |酒・ドリンク 4.0
昼の点数：5.0
- ￥40,000～￥49,999 / 1人
- 料理・味 5.0
  
  |サービス 4.9
  
  |雰囲気 4.7
  
  |CP 4.8
  
  |酒・ドリンク -

7回目

2018/01 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.0 ］
￥30,000～￥39,999

/ 1人

杉田かおる寿司

食べログ金賞受賞おめでとう。何度来ても、すぎたのお寿司の凄さに感動してしまう。

◇あさつきの新芽
◇つぶ貝とかわはぎ
◇白子
◇白魚
◇うにの佃煮、数の子、鮟肝、海老味噌
◇ぶりかま焼き
◆小肌
◆たい
◆さわら
◆さより
◆まぐろ
◆中トロ
◆アジ
◆車えび
◆ぶり２枚
◆うに
◆鯖の海苔巻き
◆イカ
◆かつお
◆かんぱち
◆しまえび
◆金目
◆穴子
◆玉
◆味噌汁

いつもつまみとネタは追加ですべてを注文してしまう。そのせいか、今回は、４点おつまみをセットで出してもらった。他の方々よりもつまみは３つ、お寿司は６貫ぐらい多い。なのでお値段は3万円をゆうに超えてしまうが、追加酒なしなら22000円ぐらいと、最高に美味しいと言われるお店なのに安い値段でやっている。

予約がかなり取りにくくなったが、づっと通い続けたい

あさつきの新芽

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つぶ貝とかわはぎ

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白子

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白魚

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うにの佃煮、数の子、鮟肝、海老味噌

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ぶりかま焼き

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小肌

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たい

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さわら

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さより

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まぐろ

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中トロ

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アジ

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車えび

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ぶり２枚

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うに

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鯖の海苔巻き

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いか

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かつお

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しまえび

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金目

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穴子

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玉

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味噌汁

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2019/02/06 更新

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6回目

2017/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.0 ］
￥30,000～￥39,999

/ 1人

どの店も、すぎたには及ばざるごとし

日本一、いや世界一のお寿司屋すぎた。すぎたに勝てるお店は他にない。今回もすばらしかった

◇ぎんなん
◇ミル貝、かわはぎ
◇もどりかつお
◇煮たこ
◇白子
◇牡蠣
◇太刀魚
◇穴子の茶碗蒸し
◇鮟肝
◇いわしの海苔巻き
◆小肌（小さめ）
◆スミイカ
◆さわら
◆北寄貝
◆マグロ漬け
◆中トロ
◆甘鯛
◆車えび
◆ぶり
◆うに
◆鯛
◆かつおはらす
◆小肌
◆金目
◆サバ
◆ミル貝
◆穴子塩
◆アサリの味噌汁
◆干瓢巻き
◆玉

煮蛸は、新しい食感、ちょっと固めの中心部と外側との食感の違いがすばらしい。こんな煮たこはじめてかもしれない。

相変わらず、ネタの美味しさはどれもすばらしい。軽く熟成させて味があり、それでも熟成させると失われがちな食感もあり、すばらしい。いつも丁寧な仕事をされている。

シャリもいつもどうりすばらしく、今回もつまみ、握りであるものすべて頂いてしまった。あまり注文しすぎると大将の負担になってしまうので控えなければと思いつつ、ついついいつも沢山食べてしまう。

ぎんなん

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ミル貝、かわはぎ

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もどりかつお

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煮たこ

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白子

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牡蠣

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太刀魚

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穴子の茶碗蒸し

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鮟肝

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いわしの海苔巻き

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小肌（小さめ）

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スミイカ

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北寄貝

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マグロ漬け

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中トロ

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車えび

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ぶり

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うに

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鯛

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かつおはらす

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小肌

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金目

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サバ

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穴子塩

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干瓢巻き

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玉

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店内

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2019/02/06 更新

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5回目

2017/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.0 ］
￥30,000～￥39,999

/ 1人

すぎたが好きった

一番大好きなおすし屋さん、今年は安定してペースでいけている。予約日１日に電話で予約取るのが基本だがなかなか取ることができない。かなり予約困難になったがずっと通い続けたいお店だ。

◇えだまめ
◇マコガレーとつぶがい
◇佐島のたこ
◇大原の黒アワビ
◇穴子
◇数の子といくら
◇小柴の太刀魚
◇あん肝
◆天草新子
◆小肌
◆かつお
◆さごち（さわらの子）
◆噴火湾おおとろ
◆かすご昆布締め
◆車えび
◆金目鯛
◆天草うに
◆三河ミル貝
◆まぐろ漬け
◆ホッキ貝
◆むらさきうに
◆穴子塩
◆あさり汁
◆鉄火巻き
◆干瓢まき
◆玉

熟成をかけるのも魚にあわせて期間が違う。常に美味しいときを見定める腕、魚の状態をよく保つ努力、そしてにごりのここちよさ、どれをとってもさすがと思わせるすぎたさん。何時の時期でもはずれなくすばらしい。

今日も追加をしおなかいっぱい頂いた。追加してお酒を沢山飲んでそれでも３１０００円はこのお寿司のレベルからすると割安と感じる。その点でもありがたいお店である

マコガレーとつぶがい

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佐島のたこ

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大原の黒アワビ

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穴子

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数の子といくら

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いくら

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小柴の太刀魚

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あん肝

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新子

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小肌

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かつお

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さごし

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大とろ

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あじ

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車えび

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金目

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うに

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みるかい

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まぐろ漬け

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ほっき貝

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うに

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あさり汁

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鉄火巻き

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玉

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干瓢まき

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枝豆

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2019/02/06 更新

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4回目

2017/05 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

今回もすごすぎた

今、一番好きなすし屋、今回も凄かった。

◇うるいお浸し
◇あおりいか、マコガレー
◇ほっき貝
◇このわたの茶碗蒸し
◇あんきも
◇ほたるいか
◇しめさばの巻物
◇大目鱒の焼き
◇子持ちしゃこ
◇鯛の白子
握り
◆コハダ
◆真鯛
◆いさき
◆鰆の藁焼き
◆かすご鯛
◆マグロ漬け
◆マグロの背びれ
◆子持ちやりいか
◆車えび
◆青森のムラサキ雲丹
◆あおやぎ
◆かつお
◆金目
◆ほっき貝
◆しまえび
◆壱岐の赤雲丹
◆穴子塩
◆穴子たれ
◆干瓢まき
◆玉
◇雅山流
◇春霞
◇勝駒
◇日本酒もう１つ銘柄忘れました

ちょっと熟成された魚はどれも最高の美味しさ。食感もよく、すっきりしておりそのうえで旨みがすばらしい。しゃりははっきりとした粒感と少し酢の刺激がある。それをやわらかく握り、よく沈む寿司と言われる。ネタのしゃりも最高で、普通に食べて飲んで２万円台とうれしい価格。

でもここにくるとあるネタは全部頂いている。今日も７巻追加した

うるいお浸し

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あおりいか、マコガレー

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ほっき貝

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このわたの茶碗蒸し

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あんきも

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ほたるいか

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大目鱒の焼き

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しめさばの巻物

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子持ちしゃこ

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鯛の白子

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コハダ

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真鯛

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いさき

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鰆の藁焼き

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かすご鯛

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マグロ漬け

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マグロの背びれ

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子持ちやりいか

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車えび

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青森のムラサキ雲丹

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あおやぎ

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かつお

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金目

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ほっき貝

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壱岐の赤雲丹

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穴子塩

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穴子たれ

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干瓢まき

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玉

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店内

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カウンター

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ビール

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2017/05/21 更新

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3回目

2017/02 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

おいしい寿司を食べすぎた

今、一番好きなお寿司屋さん、他にも美味しい寿司屋は多々あれどこのお店は特別だ。

程よく熟成された魚はもう絶品、しゃりは赤酢と米酢のブレンド、固めで米粒感があるしゃりは、ネタの重みでしゃりが沈むとも言われる柔らかい握りで仕上げてある。

◇海老芋、うにとゴマをかけて
◇穴子の茶わん蒸し
◇かんぬき（さよりの大きいの）
◇サバの海苔巻
◇氷見のしらうおの酒蒸し
◇白子ポン酢
◇アンキモと牡蠣の味噌漬け
◇太刀魚
握り
◆小肌
◆真鯛
◆しまえび
◆ヤリイカ
◆さわらの藁焼き
◆かすご
◆中トロ
◆アジ
◆ブリ
◆車エビ
◆むらさきうに
◆鯛
◆さば
◆貝
◆赤貝
◆はまぐり
◆まぐろ
◆スミイカ
◆まぐろ漬け
◆金目
◆ほっき貝
◆あなご塩
◇あさりの味噌汁
◆玉

ほどよい熟成したネタは魔法をかけたようにおいしい。熟成といっても1週間以上の長期熟成はなく２日から6日ぐらい。魚の状態に合わせて熟成させる。臭みがなく旨味がたっぷりと出てきてる。

柔らかく握ったしゃりは口の中でよくほどける。しゃりも毎度惚れ惚れしてします。

いつも追加であるものすべてと追加してしまう。今日は7カンも追加して食べすぎてしまった。お酒も沢山飲んでそれでもお会計は3万円、普通に食べて飲むだけなら24000円ぐらい。名店で最高のネタとしゃりを出すのに価格も安いのが魅力。

杉田さんのお話は柔らかく丁寧でその点もすごくここちよい。なかなか予約が取れないがずっと通いつづけたい

海老芋、うにとゴマをかけて

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穴子の茶わん蒸し

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かんぬき（さよりの大きいの）

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サバの海苔巻

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氷見のしらうおの酒蒸し

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白子ポン酢

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アンキモと牡蠣の味噌漬け

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アンキモと牡蠣の味噌漬け

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太刀魚

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小肌

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しまあじ

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しまえび

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ヤリイカ

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さわらの藁焼き

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かすご

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中トロ

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アジ

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ブリ

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車エビ

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むらさきうに

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鯛

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さば

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みる貝

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赤貝

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はまぐり

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まぐろ

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スミイカ

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まぐろ漬け

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金目

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ほっき貝

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あなご塩

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あさりの味噌汁

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店内

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店内

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2017/03/27 更新

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2回目

2016/11 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

できすぎた寿司

一度行って虜になってしまったすぎた、今回もうなられせもらった。お店は真新しい木が美しく、額やお花が綺麗に飾られている。お米を入れるお櫃がかっこよく、雰囲気がとてもよい。

◇藤九郎の銀杏
◇かわはき
◇壱岐のかつお
◇いわしの海苔巻
◇北海道仙鳳趾産牡蠣酒蒸し
◇根室しらこ
◇すじこ
◇さわら藁焼き
sh
握り
◆赤座えび
◆アマダイ
◆ほっき貝
◆中トロ
◆あじ
◆甘鯛
◆車エビ
◆うに
◆さば
◆あおやき
◆イカ
◆マグロ
◆鯛
◆穴子
◇味噌汁
◇玉
◇干瓢巻

どれも魔法をかけたような美味しさ。最初の銀杏はしっとりとおいしく、かわかぎもここでしか味わえないようなおいしさ。熟成させたものが多く、食感が落ちるものもあるがそれにまさる旨味を感じるし、熟成なのに臭みを感じることはなく、すっきりしている。

しゃりは赤酢と米酢のミックスで固めで私好み、柔らかく握るせいかよく置いた寿司が沈むとも言われている。

昨年末からミシュラン１つ星に選ばれたが、選ばれるなら３つ星だろう、なぜ１つ星なのかと言う人が多い。

銀杏

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かわはき

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きもポン酢

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壱岐のかつお

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北海道仙鳳趾産牡蠣酒蒸し

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根室しらこ

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すじこ

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さわら藁焼き

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あん肝

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ほっき貝

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中トロ

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赤座えび

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アマダイ

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あじ

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甘鯛

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車エビ

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うに

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あおやき

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イカ

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まぐろ

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鯛

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さば

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味噌汁

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玉

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穴子

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2019/03/01 更新

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1回目

2016/11 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.9
- | CP5.0
- | 酒・ドリンク4.0 ］
￥30,000～￥39,999

/ 1人

ほどよい熟成感がたまらない

2016/4-------------------------------------------------------
以前、日本橋橘町都寿司の時、お誘いを受けたが、そんな凄いお店とは思わず断ってしまった。以来なかなかチャンスが訪れず行くことが出来なかった。今回、食べ友達からうれしいお誘いを受け初めての訪問。2015年10月にこの場所に移動されたが、ここは奥様のご実家のステーキ店跡地、すぐ近くに修行先である都寿司があるので屋号を変更した。

お店は真新しい木が美しく、額やお花が綺麗に飾られている。お米を入れるお櫃がかっこよく、雰囲気がとてもよい。

つまみ
◆鯛子と蕗のとうの煮物
◆とり貝刺身、オコゼの身で肝や胃袋やハラミを包んで
◆オコゼのあらで作った煮凍り
◆佐島のタコの柔らか煮
◆真鯛の白子
◆ホタルイカの味噌漬け
◆あん肝には日本酒（新政）を添えて
◆まながつおの西京焼き
握り
◆小肌
◆真鯛
◆さわら
◆かすご鯛の昆布締め
◆かつおづけ
◆勝浦のまぐろ
◆鹿児島の鯵
◆車海老
◆子持ちヤリイカ
◆青森のうに
◆アナゴ
◆あさり汁
追加の握り、巻物
◆さより（かんぬき）
◆赤貝
◆まぐろづけ
◆ホッキ貝
◆金目鯛
◆鉄火巻き
◆ネギトロ巻き
◆干瓢巻き

しゃりは、赤酢と米酢のミックス、バランスの良い酢で固め、お米の立ち方がよく、口の中でのほどけかたがたまらない。ネタはどれも少し熟成させ味わいが深い。鯛は普通、しめてから１日ぐらいで食感よくだすものだが、ここは３日熟成させるのだと言う。食感よりも味わい重視なのだがその熟成感が溜まらない。新鮮な魚に感じるほど匂いがよくすばらしい。

魚の扱い方がすばらしいのだろう。どのネタも魔法をかけたよう。もうあまりのおいしさに追加であるものすべてを頂いた。かなりな量を頂いてお酒も３合ほど、これで31000円だからお寿司で追加なしだと22000円ぐらいだろうか。一級のお寿司やのお値段としては高くなく、それでいて最高の内容。

この店はミシュラン三ツ星のさいとうを超えている気がする。日本で最高峰の寿司と言っていい。なんとか秋に次回の予約が取れたがこのお店は予約を絶やさず行き続けたい

藤九郎の銀杏

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かわはき

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きもポン酢

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壱岐のかつお

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いわしの海苔巻

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北海道仙鳳趾産牡蠣酒蒸し

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根室しらこ

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すじこ

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さわら藁焼き

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あん肝

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赤座えび

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アマダイ

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ほっき貝

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中トロ

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あじ

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甘鯛

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車エビ

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うに

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さば

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あおやき

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イカ

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マグロ

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鯛

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穴子

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味噌汁

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玉

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鯛子と蕗のとうの煮物

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オコゼの身で肝や胃袋やハラミを包んで

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とり貝刺身

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オコゼのあらで作った煮凍り

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佐島のタコの柔らか煮

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真鯛の白子

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ホタルイカの味噌漬け

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あん肝には日本酒（新政）を添えて

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まながつおの西京焼き

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小肌

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真鯛

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さわら

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かすご鯛の昆布締め

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かつおづけ

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勝浦のまぐろ

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鹿児島の鯵

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車海老

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子持ちヤリイカ

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青森のうに

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追加のイカ

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追加：ほっき貝

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追加：さより（かんぬき）

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追加：まぐろづけ

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追加：金目

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追加：赤貝

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穴子

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蛤の味噌汁

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追加：鉄火巻き

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たまご

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2019/03/01 更新

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サプレマシーさんが投稿した日本橋蛎殻町すぎた（東京/水天宮前）の口コミ詳細

日本橋蛎殻町すぎた水天宮前、人形町、茅場町/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日本橋蛎殻町 すぎた（東京/水天宮前）の口コミ詳細

日本橋蛎殻町 すぎた水天宮前、人形町、茅場町/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

サプレマシーさんが投稿した日本橋蛎殻町すぎた（東京/水天宮前）の口コミ詳細

日本橋蛎殻町すぎた水天宮前、人形町、茅場町/寿司