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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
⚔️⚔️⚔️⚔️️️
どこで食べたとしても、それとわかる鮨のオリジナリティ。舎利はとろみ強めのデンプン質を纏ったほんのり柔らかなリゾット的舎利。ネタも舎利に合わせる為に柔らかいもの、また触覚も柔らかにするために二枚付にしたりとしっかりと仕事がなされています。この握りの腕も確か。リスペクトしてる方もおっしゃってたけど、本手返しで舎利捨て無しで沈む。この舎利、ネタの仕事、そして本手返しがあって初めてなかむらのお寿司が完成します。
初手は壱岐のノドグロ。前述の舎利と柔らかいネタの合わせが、『なかむらの鮨はこういうスタイルです！』と寿司が語っているかと思うほど、輪郭くっきりとした迫力ある一貫。これがずっとつづくのですが、食べ飽きるということもなく、最後までいけるのです。圧巻はコハダ。こんなに浅締めのコハダは食べたことがありません。これが舎利と混然一体となって旨みが爆発しました。
これで食べて飲んで1.9
東京の寿司屋がいかにバブルかということが身に染みてわかる。伝統とかに甘んじたり、気を衒う寿司屋には猛省を促したい。サービスも最高でした。大将のお人柄も丁寧で控えめで素晴らしい。コスパとはこういうこと。最高。オススメ。
しかし
いち葉、むら上と比べてもコスパの良さと江戸前鮨を食べてるとはっきりわかるクオリティが際立ってますな。改めていち葉もむら上ももう一度いきたくなりました。我が地元ながら福岡に匹敵する良店の数々。嬉しい。