7070JAZZさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細 [食べログ]

この口コミは、7070JAZZ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

鮨なんば日比谷日比谷、有楽町、銀座/寿司

3回

夜の点数：5.0
- ￥50,000～￥59,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0
昼の点数：5.0
- ￥50,000～￥59,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 4.0

3回目

2025/10 訪問

昼の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク4.0 ］
￥50,000～￥59,999

/ 1人

【再訪】日比谷、食材の温度管理が徹底され『旨味が凝縮されたお鮨・・・』

北陸の食べ友様との食事会はやっぱりお鮨

先ずは鮨なんばさんの口上。お鮨の背景が思い描けるよう。それにしてもちょっとスマートになりましたね♫

『鮨は温度を大切にしております
最良のシャリとネタの温度を感じ
ネタに合わせたシャリの大小とほどけ方を感じ
日本の魚介類でストーリーを感じ
食後にきれいな雑味のないだったなと心に残っていただければ幸いでございます』

難波芙史

【握り】
❶障泥烏賊
❷真鯛
❸春子
❹秋刀魚
❺足赤海老
❻鰯
❼鰹
❽鰆
❾鯖
➓鮑
⓫馬糞雲丹
⓬赤身
⓭トロ
⓮小肌
⓯穴子
⓰玉

【お摘み】
①ニタリ鯨
②ボタン海老、焼いた殻砕き味噌　
③余市アンコウ
④鮪おかき揚げ海苔巻き、山葵茎、葉
⑤真鯛、漁師藤本さん
⑥天草産鰻白焼き
⑦焼き酢飯、ホタテ出汁、昆布、胡麻油

やっぱり美味しい難波さんの握りは洗練された都会的な江戸前鮨。定期的に伺いたくなるお鮨屋さん

ごちそうさまでした♡

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2025/11/29 更新

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2回目

2025/04 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥50,000～￥59,999

/ 1人

【再訪】日比谷、熟成された種とシャリの温度に拘る『最上級の江戸前鮨・・・』

今日のランチは、予約の取れない日比谷の鮨なんばさん

東京ミッドタウン日比谷の3階、日比谷駅からすぐ近くのロケーション。ご常連さまのお誘い有り難し♫

お店は商業施設3階の回廊添いだが、飾り気のない木製扉がポツンと。人気店ながら仰々しさがないところが、ご主人の心持ちのように清々しくも気持ち良い♡

ご主人は言わずと知れた難波さん。店内はキリッと緊張した雰囲気。大柄なご主人は寡黙ながら和かな笑顔にふっと心穏やかになる。♫

先ずは、シャンパンで乾杯♡

【お摘み】　　
①煮蛸
②にたり鯨の尾の身
③キンキ煮付け
④鯵
⑤鮟肝
⑥子持ち槍烏賊
⑦鱈子
⑧鰆揚げ海苔巻き
⑨煮鮑
⑩焼き穴子

【握り】
❶白烏賊福岡
❷マコガレイ唐津
❸カスゴ富津
❹鳥貝室津
❺細魚神奈川
❻鰯境港
❼鰹勝浦
❽鰆銚子
❾虎河豚白子山口
➓鯖昆布締め鴨川
⓫江差縞海老　
⓬本マグロ赤身勝浦（９３kg）
⓭大トロ勝浦
⓮小肌天草
⓯大トロジャバラ勝浦
⓰ 馬糞雲丹北海道浜中
⓱蛤千葉
⓲玉
⓳キンキの赤出し

【飲み物】
①CHAMPAGNE PRÉSIDENCE VIEILLES VIGNES2014
②生ビール

いつもながら食材の温度には繊細な感性をお持ちのご主人。提供されるネタとシャリの温度を事前に説明される繊細さは達人の域に達している

虎河豚の白子は滑らかな食感にチーズのような蕩ける味わい。皮目の硬い部位はアクセント

特に熟成されていない赤酢の雑味のないキリッとした味わいに、口の中でほろほろと解ける米粒が極上の種と相まって至極の域に達している

キリッとした難波さんの江戸前鮨は、心底美味いと思える喜びを感じさせてくれる

ごちそうさまでした

⓯大トロジャバラ勝浦

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ご主人は言わずと知れた難波さん。店内はキリッと緊張した雰囲気。大柄なご主人は寡黙ながら和かな笑顔にふっと心穏やかになる。♫

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屋号『鮨なんば日比谷』

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①CHAMPAGNE PRÉSIDENCE VIEILLES VIGNES2014

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❻鰯境港

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真剣な眼差しで調理する難波さん

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①煮蛸

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②にたり鯨の尾の身

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③キンキ煮付け

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④鯵

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⑤鮟肝

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⑥子持ち槍烏賊

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⑦鱈子

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⑨煮鮑

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⑩焼き穴子

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②生ビール

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❶白烏賊福岡

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❸カスゴ富津

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❹鳥貝室津

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❺細魚神奈川

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❼鰹勝浦

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❽鰆銚子

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❾虎河豚白子山口

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➓鯖昆布締め鴨川

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⓫江差縞海老　

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⓬本マグロ赤身勝浦（９３kg）

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⓭大トロ勝浦

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⓮小肌天草

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⓰ 馬糞雲丹北海道浜中

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⓱蛤千葉

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⓲玉

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⓳キンキの赤出し

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❾虎河豚白子山口

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落ち着いた良い雰囲気の絵画と花瓶

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東京ミッドタウン日比谷の前にある東宝ビルのGODZILLA

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2025/04/27 更新

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1回目

2023/07 訪問

昼の点数：5.0
- ［料理・味4.5
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥40,000～￥49,999

/ 1人

日比谷、ピンの魚介をシンプルな極上のお鮨に『上品な甘さに唸りまくり・・・♡』

今夜は極上のお鮨を頂きに日比谷へ。
場所は東京ミッドタウン日比谷の3階、日比谷駅からすぐ近くのロケーション。本日はご常連さまのお誘い有り難し♫

お店は商業施設3階の回廊添いだが、飾り気のない木製扉がポツンと。人気店ながら仰々しさがないところが、ご主人の心持ちのように清々しくも気持ち良い。

ご主人は言わずと知れた難波さん。緊張した面持ちでお店に入ると、ご主人の和かな笑顔にふっと心穏やかになる。徐にカウンター席の真ん中に♫

先ずは、ビールで乾杯。

【お摘み】
❶新子～涼しげな天草産の新子に沖縄の太めのモズク。2〜3年前には新子がブームだったが、今は話題にもならなくなったな〜。

❷煮蛸～お酒と水だけで煮た佐島の蛸。こんなにも柔らかく旨味が凝縮した味わいが出るのか驚き。雑味がなく旨味のみ本当に絶品である。

❸キンキ～網走産のキンキは脂ののりが抜群、そのうえ甘めの味わいが癖になる。素材の甘味に醤油、味醂。

❹カマス～神奈川子安産のカマス。ちょっと皮が堅いので飾り包丁も細かく入れている。同じ産地でも個体の違いはあるものです。

❺雲丹の茄子摺り下ろし～北海道のムラサキ雲丹、摺り卸した焼き茄子の香ばしさもあり爽やかながら美味い。

❻鮟肝～北海道の鮟肝、端部の身の崩れや割れを大胆にカット。柔らかな雑味を極限までなくした純粋な鮟肝は美味すぎ。

❼毛蟹～噴火湾の毛蟹を細かく解してから酢飯に合わせるが、解して直後なので香りも素晴らしい。ご主人は酢飯と合わせているだけと仰るが。

❽煮鮑～宮城気仙沼産の鮑をじっくり煮て透明な餡に絡める。餡がまた上品かまた高級感を醸し出す味わい。

❾焼き穴子～対馬産穴子は小振りでご主人も納得がいかないよう。

これからお楽しみの握り。呼子の白烏賊、ご主人の最初の握りはいつも烏賊から。

とにかく難波さんと言えば、シャリと種の最適な温度管理が有名ですが、素人のわたくしにそこまで判別できる筈もなく、美味しく頂くことに集中すべしと。

【握り】※舎利、種の温度は口上文に記載
①白烏賊
②平目
③春子
④鯵
⑤北寄貝
⑥鰹
⑦鯖
⑧縞海老
⑨赤身
⑩トロ
⑪小肌
⑫豆蛤
⑬太刀魚
⑭穴子
⑮玉
【追加】
⑯赤雲丹

”良い唐津の赤雲丹が入ってますよ〜”
この時期は濃厚で別格の旨さになる季節ですから、ホントに嬉しい一言。たっぷりと空気を含んだふわふわの握りには身も心も蕩けるよう♫

穴子は、火入れして煮あがったばかりふわふわの穴子。濃い煮汁で煮ているが身が厚いので塩で調整するという旨味を逃さない繊細さ。捌き立て、煮たてで温度も最適な状態には唸るしかありません。

今日は三陸沖の魚が多かったが、旬の1番美味いものしか使わないので、今頂ける最高の食材にご主人の技が冴え渡る至高のお鮨。難波さんの心意気と探求心に裏打ちされた”握り”には悶絶するしかないな〜。

ごちそうさまでした。

【追加】⑯赤雲丹

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ご主人難波さんの和かな笑顔に、ふっと心穏やか気持ちになる

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屋号『鮨なんば』

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❶新子～涼しげな天草産の新子に沖縄の太めのモズク。2〜3年前には新子がブームだったが、今は話題にもならなくなったな〜。

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④鯵

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❷煮蛸～お酒と水だけで煮た佐島の蛸。こんなにも柔らかく旨味が凝縮した味わいが出るのか驚き。雑味がなく旨味のみ本当に絶品である。

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❸キンキ～網走産のキンキは脂ののりが抜群、そのうえ甘めの味わいが癖になる。素材の甘味に醤油、味醂。

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❹カマス～神奈川子安産のカマス。ちょっと皮が堅いので飾り包丁も細かく入れている。同じ産地でも個体の違いはあるものです。

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❺雲丹の茄子摺り下ろし～北海道のムラサキ雲丹、摺り卸した焼き茄子の香ばしさもあり爽やかながら美味い。

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❻鮟肝～北海道の鮟肝、端部の身の崩れや割れを大胆にカット。柔らかな雑味を極限までなくした純粋な鮟肝は美味すぎ。

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❼毛蟹～噴火湾の毛蟹を細かく解してから酢飯に合わせるが、解して直後なので香りも素晴らしい。ご主人は酢飯と合わせているだけと仰るが。

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❽煮鮑～宮城気仙沼産の鮑をじっくり煮て透明な餡に絡める。餡がまた上品かまた高級感を醸し出す味わい。

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❾焼き穴子～対馬産穴子は小振りでご主人も納得がいかないよう。

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①白烏賊

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②平目

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春子が揃うと壮観だな～

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③春子

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分厚い鯵は魅力的♡

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⑤北寄貝

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⑥鰹

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⑦鯖

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⑧縞海老

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⑨赤身

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⑪小肌

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⑩大トロ

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⑫豆蛤

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⑬太刀魚

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⑭穴子

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⑮玉

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色鮮やかな本鮪大トロ

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赤出汁

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唐津の赤雲丹

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先ずは生ビール

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白州ハイボール

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口上文、握りの舎利と種の設定温度表

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2025/04/25 更新

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7070JAZZさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細

鮨なんば日比谷日比谷、有楽町、銀座/寿司

ジャンルから探す

予算

営業時間

7070JAZZさんが投稿した鮨 なんば 日比谷（東京/日比谷）の口コミ詳細

鮨 なんば 日比谷日比谷、有楽町、銀座/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

7070JAZZさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細

鮨なんば日比谷日比谷、有楽町、銀座/寿司