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難波で特別な時間を過ごしたい時にぴったりの「すし麗」。
ここの最大の特徴は、「全ての握り・料理に対して、味付けを一つひとつ変える」という大将の徹底したこだわりです。次は何が来るのか、どんな味付けなのかと、最初から最後までワクワクが止まらないひとときでした。
印象に残ったメニューをいくつか挙げさせていただきます。
■ 繊細な手仕事が光る先付け・お造り
まずはたらの白子豆腐で心をつかまれ、続くお造りでは、炙りの香ばしさがたまらないさわらや、舞鶴産のひっさげまぐろが登場。特にまぐろを「泡にした透明の醤油」でいただく演出は、見た目の美しさだけでなく、あっさりとした身の旨味をふんわり包み込む新感覚の美味しさでした。
■ 贅沢すぎる「名物」たちの競演
名物のイカウニ巻きは、イカの力強い歯応えとウニの濃厚な甘みが口の中で溶け合います。さらに、衝撃的だったのがのどぐろとウニのご飯。贅沢にほぐして混ぜ合わせると、のどぐろの脂の塩気とウニのコクが絶妙なバランスで一体となり、まさに至福の一杯でした。
■ 味付けの魔術師!独創的な握り
一貫ごとに調味料を変えるこだわりが、ここで爆発します。
• たいらぎ:トリュフ塩の香りとフィンガーライムのプチプチ弾ける食感が面白い!
• オナガダイ:カラスミ塩と酢橘で。
• サヨリ:梅肉醤油でさっぱりと。
• しまあじ:のり醤油の深いコクで。
• ミンククジラ:特別にいただいた赤身は、驚くほど臭みがなく、柔らかい甘みに感動しました。
まさに、素材に合わせて「塩、醤油、果実」を自在に操る職人技です。
■ 系列の強みを活かした肉寿司と締め
驚いたのは、終盤の肉寿司。お隣の鉄板焼き屋さんと系列だそうで、厳選された国産黒毛和牛の質の高さは折り紙付き。最後は「ふわとろ」のふわふわの煮あなごや、いぶりがっこのアクセントが効いたトロタク巻きで、大満足の締めくくりとなりました。
最後にあがりとデザートに宇治の抹茶のアイスでした。
大将のこだわりと遊び心が詰まった、まさに「お寿司のエンターテインメント」。一貫ごとに新しい味に出会える、お酒好きにもグルメな方にも心からおすすめしたい名店です!!