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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
名古屋駅からほど近いGEMS名駅3丁目。その4階に構える「鮨まえだ」にて、一貫一貫に魂が宿る至福のコースを堪能してきました。
■ 五感を揺さぶる至高の酒肴
■ 松葉カニといくらの茶碗蒸し
幕開けは、蓋を開けた瞬間にカニの香りが立ち昇る贅沢な一品。松葉カニの繊細な身の食感と旨みに、いくらの塩気が絶妙に重なります。この少量だからこそ際立つ「密度の高い美味しさ」に、胃袋が歓喜します。
■ 煮タコ ＆ アワビと肝ソース
驚くほど柔らかく、芯まで味が染み渡った煮タコは職人の丁寧な仕事の証。
そして、絶妙な火入れで柔らかさを極めたアワビ。濃厚な肝ソースを絡めれば、言葉を失うほどのコンボにやられます。残ったソースに追いシャリを投入すれば、ご飯だけでもご馳走になる贅沢な体験でした。
■ 「やま幸」のマグロ、そして熟成の深み
■ 舞鶴のマグロ（やま幸）
鮨好きなら誰もが知る最高峰の仲卸「やま幸」。この日は舞鶴のマグロ。赤身の澄んだ酸味と、トロの甘美な脂の融点。続けて供されることで、そのコントラストとポテンシャルを存分に味わえます。
■ 独創的なネタの数々
イサキ：熟成によるものか、深みのある味と香りが鼻に抜け、白身の概念が変わる逸品。
バフンウニ：手渡しスタイルでいただく濃厚な磯の香りは、まさに至福。
穴子（塩）：タレではなく、あえての「塩とワサビ」。穴子本来の甘みが引き立ち、驚くほどサッパリと、かつ上品に解けていきます。
■ 締めまで抜かりなし。選べる3種の至福
コースの締めは、「いくらウニごはん」「ねぎトロ」「トロたく」の3種から選ぶスタイル。
迷わず大好物のトロたくをチョイス。最後まで一切の妥協なく、満足度の高い余韻に浸りながら店を後にしました。
■ 総評
厳選された素材と、それを最大限に活かす確かな技術。名駅という一等地で、これほどまでに密度の濃い鮨体験ができるのは貴重です。大切な夜に、ぜひ再訪したい一軒となりました。