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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
夜ごはん
【食べログ寿司TOKYO百名店2022】
■おまかせ¥35,200（税込）※2023年より¥39,600
鮨といえば銀座ですが、青山にも輝きを放つ店がある。
福岡『天寿し』でキャリアをスタートし、銀座の『すきやばし次郎』で9年修行を経て、青山で独立した鮨職人、増田 励氏。独立後は、2014年1月に『鮨 ます田』を南青山で開業。ミシュラン二つ星を3年連続で獲得したものの、テナントの関係で惜しまれつつも2019年に閉店。しかし、2022年1月に青山の地でまた復活を遂げる。あの『すきやばし次郎』系譜のお店ということで、ワクワクの初訪問。
表参道駅から歩いて2〜3分の閑静なエリア。表ではスタッフがお出迎え。
店内は、横一直線の8席のカウンターのみ。
コースは、つまみから握りの流れ。
つまみは、白子のすり流しで胃を温めたあと、もちもちのマツカワガレイをあん肝ポン酢で。セイコガニとバフンウニは贅沢極まるひと品。驚いたのは、メジマグロたたき。燻香をまとったマッチョなメジマグロは実にセクシーな味わい。カラスミをお餅と食べるのもユニーク。
握りの一貫目は、肝を載せたカワハギから。淡麗でありながら、サヨリの存在感ある握りに目をみはる。この日イチオシだと言われたイワシは、勧めるのも納得のとろける口溶け。マグロは、中トロを境に、赤身と大トロ。大ぶりの車海老に続くは、穴子ではなくシャコ。意外性のある一貫のあとに、ネギトロ巻き。シャリは、粒感があり、ひと粒ひと粒の存在感が強く、もちろん寿司種との一体感、酸味も非常に心地いい。
あるインタビューで、店主の増田氏は「鮨は握りではなく、下ごしらえで決まる」と、自身の師の言葉を挙げられていた。そんな丁寧さが伝わるつまみと握り。1月からはコース価格が改定。2022年内に行けてよかった笑。でも、また行きたい！そう思わずにはいられない。
＜つまみ＞
1.白子のすり流し
2.マツカワガレイ あん肝ポン酢
3.セイコガニとバフンウニ
4.メジマグロたたき
5.巻き寿司
6.太刀魚の焼き物
7.カラスミ餅
8.スルメイカの塩辛
＜握り＞
9.カワハギ
10.中トロ
11.サヨリ
12.イワシ
13.マグロ
14.大トロ
15.コハダ
16.車海老
17.シャコ
18.ネギトロ巻き
19.お椀
20.玉