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大将 玄さん
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海老芋の揚げ出し
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メジマグロの塩たたき
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真鱈の白子
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蒸しズワイガニ
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炙り金目鯛
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はまぐりのフリット
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やりいか
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赤身
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小肌
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中トロ
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あじ
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車海老
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大トロ
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赤貝
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うに
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穴子
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まるでスイーツのような卵焼き
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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
12/16 鮨玄
虎ノ門の街並みに静かに溶け込む凛とした佇まい。
扉を開けると外の喧騒をすっと遮る落ち着いた空気が広がり、洗練された和の設えと柔らかな照明が心をほどいてくれます。
最大8名まで座れる無駄を削ぎ落とした上質なカウンターは、職人の所作が美しく映える空間。
緊張感がありながらもどこか温かみがあり、自然と背筋が伸びつつ肩の力は抜けていく心地よさがあります。
また、4名まで利用できる個室も備えられており、周囲を気にせずゆったりと過ごしたい場面にも対応。
静かに流れる時間の中で、会話と食事にゆっくり向き合える大人の空間。接待や記念日はもちろん、特別な夜を過ごしたい日に選びたくなる、虎ノ門らしい品格を備えた一軒です。
━━━━━━━━ 《コース》 ━━━━━━━━━━
【大将おまかせコース ¥30,800】
《一品料理》
◇海老芋の揚げ出し
◇メジマグロの塩叩き
◇真鱈の白子
◇蒸しズワイガニ
◇炙り金目鯛
◇はまぐりのフリット
◇卵焼き
《握り》
◆やりいか
◆赤身
◆小肌
◆中トロ
◆あじ
◆車海老
◆大トロ
◆赤貝
◆雲丹
◆あなご
━━━━━━━ 《それぞれの感想》 ━━━━━━━
◾️海老芋の揚げ出し
出汁をたっぷり含んだ海老芋は箸を入れるとほろり。揚げの香ばしさとやさしい出汁が重なりふわっとほどけるような口当たり。
◾️メジマグロの塩叩き
佐渡直送。本まぐろの子であるメジマグロは瑞々しさとしなやかな旨みが印象的で、本マグロにひけを取らない美味しさ。
塩で輪郭を際立たせ、自家製の海苔佃煮がコクを添え、余韻まで楽しめる一皿です
◾️真鱈の白子
丁寧にボイルされた白子は余計な水分がなく、とろりとなめらかな口当たり。京都の黒七味がやさしく香り、白子の甘みを引き締めながら奥行きを添えてくれます。
◾️蒸しズワイガニ
身の甘みがしっかりと感じられるズワイガニを濃厚な蟹味噌と和えて。上に添えられた芽ねぎの爽やかな香りが全体を軽やかにまとめ、余韻まで心地よい一品です。
◾️炙り金目鯛
静岡県産、日戻りの釣り金目鯛を香ばしく炙って。
ふっくらとした身に脂の甘みが広がり、自家製ぽん酢が後味をきりっと引き締めます。エシャレットと玉ねぎのすりおろしが重なり、重たさを感じさせない軽やかな余韻。
◾️はまぐりのフリット
茨城県鹿島のはまぐりは、外はさくりと軽く中は驚くほどジューシー。はまぐり本来の旨みと甘みが閉じ込められており、噛むたびに潮の香りがふわっと広がります。
◾️卵焼き
ひと口で印象が変わる卵焼き。ケーキのようにふんわりとした見た目ながら、密度のある生地は驚くほどしっとり。
余計な味付けを感じさせない卵本来のやさしい旨みが広がる。
スイーツのような存在で、最後に出てくる理由に自然と納得する一品。
◾️やりいか (鹿児島)
塩とすだちで。透明感のある甘みが際立ち、輪郭のはっきりした後味。
◾️赤身 (青森・大間)
しっとりとなめらかな舌触り。赤身の旨さを改めて実感させてくれる一貫。
◾️小肌
江戸前らしい仕込み。酢の効かせ方が控えめで、旨みとキレのバランスが心地いい。
◾️中トロ (青森・大間)
脂はやさしく口の中でほどけるよう。重さを感じさせない上質なバランス。
◾️あじ（鹿児島・和泉）
あさつきが香りのアクセント。瑞々しさと旨みがきれいに重なる。
◾️車海老（熊本・天草）
中に味噌を忍ばせ、甘みとコクが一体に。噛むほどに旨みが広がる完成度の高い一貫。
◾️大トロ（大間）
とろける脂と、後味の軽さが印象的。余韻に重さを残さないのがさすが。
◾️赤貝（宮城・閖上）
歯切れがよく、磯の香りが心地いい。素材の力強さがきれいに活かされている一貫。
◾️雲丹（北海道・馬糞）
佐賀の一番海苔と合わせて。雲丹の甘みがよりくっきりと際立つ。とろけます。
◾️あなご（長崎・津島）
ふっくらと仕上げられ、締めにふさわしいやさしい余韻。
━━━━━━━━ 《おわりに》 ━━━━━━━━━
一皿一貫ごとに丁寧な仕事が積み重なり、最後に現れるのはスイーツのようにやさしい卵焼き。ふんわりとした口当たりと卵の旨みが静かに広がり、その余韻がこの時間の美しさをそっと完成させてくれます。日本酒も好みのものが揃っていて、料理に寄り添う楽しさがあるのも嬉しいポイントでした。
気づけばまたこの卵焼きと一杯を思い出し、再び席に座りたくなる。そんな記憶に残る一軒でした。
ご馳走さまでした。