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鮑の小鍋の後に雲丹を…
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まぜまぜ
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お通し すっぽんスープ
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ふぐ
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蟹味噌茶碗蒸し
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蟹 キャビアとカラスミをのせて
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シマアジのお造り
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小鍋
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鮑の小鍋
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うなぎ
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赤貝、完璧な切込。
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カワハギの肝は炙りで
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車海老…
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すき焼き！
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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
「港区っぽい」いい意味でね。港区を語りたいなら、絶対に行かなくてはならないお店な…気がする…。
普通のおすしに飽きた人は、この斬新さ故にすぐ魅了されることだろう。そしてわたしみたいなおすし慣れしていない女にとっては、もしかしたら自分の人生においての歴史的瞬間なのかもしれない、果たしてこれから出会う〈普通の〉おすしに満足していけるのだろうか？
すっぽんのスープから始まる鮨のエンターテインメント。次は何か気になりすぎて、ついお隣をカンニングしてしまった自分に後悔、ドキドキとワクワクを体験させてくれる、こんなお店はなかなか無い。
◇蟹味噌茶碗蒸し
濃厚すぎて蟹が食べたくなった…
◇蟹〜キャビア・カラスミ〜
↑蟹が食べたいとの欲求最大限で出てくるこの順番。蟹にキャビアは人生初。
◇小鍋
紹介してくれた友人はすっぽんの小鍋だったらしいのだが、この日はなんと鮑の小鍋。グリーンの肝ソースに絡む鮑、これだけでも大満足なのに…
◇雲丹リゾット
鮑を食べ終えたところで、グツグツの肝ソースの中に大きめシャリの雲丹鮨をお鍋にポーン！！「え！」
緑と橙色がとても映える。これは…
◇カワハギ 肝のせ
肝を炙る炙る！！角を肝の上に、じわじわ肝のあぶらがとけていく…香ばしく炙り上がったらぷりぷりの身の上に。今回のおすしの中で1番印象に残った。
◇車海老
生すぎず焼きすぎず、火入れが完璧。おすしで海老はあまり食べない主義だったが、完全にやられた。完璧な海老、おいしかった…。
◇スキヤキ
いきなりお肉が。飽きさせない工夫なのかな、最高だね。
満席で賑わう店内は、高級鮨屋でも不思議とリラックスできる。それは、ユニークな板前さんたちのおかげだろう。冗談まじりの少しの会話で、好みの日本酒を完璧に見破ってくれる。
メニューは斬新だが、完璧で本物。本物だからこそ遊べる、これが鮨なんだ。
日本酒のラインナップにも感激したが、次はシャンパーニュで乾杯し、終始ワインで楽しんでみたい。また違った気分で楽しめそうだ。