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紫雲丹
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中トロ 千葉県勝浦
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小肌
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鮪の脳天
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生鳥貝
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真鯛の昆布締め
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蛍烏賊
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真鯛の白子
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赤身漬け
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雲丹と蒸し鮑のご飯
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スミイカ
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ノドグロ
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蛸の桜煮と自家製の玉
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サヨリの酢締め
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雲丹食べ比べ
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紫雲丹
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馬糞雲丹
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白魚と梅の茶碗蒸し
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煮蛤
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車海老
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穴子
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干瓢巻き
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小肌
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真鯛の昆布締め
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ゲソ
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芝海老と真鯛の出汁のお椀
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抹茶のアイス 30年熟成したみりんで
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仙禽
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七田
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新政 NO.6 R-type
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七賢
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ドメーヌ・デュ・パヴィヨン ブルゴーニュ シャルドネ
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ドメーヌ・デュ・パヴィヨン ブルゴーニュ ピノ・ノワール
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シャトー・ドゥ・ロマンス ボルドー
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日本酒 仙禽サンクナチュール
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日本酒 七田おりがらみ
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赤ワイン
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お茶
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メニュー
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外観
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外観
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東京メトロ六本木駅の4b出口を出て、みずほ銀行の路地を右折、突き当たりを左折して公園のところの細い路地を右折して突き当たりを右折、そこから少し歩いた右手の奥にあるお鮨屋さん。
約一週間前の電話予約のうえ、平日の夜19時に1名で伺いました。
地下1階に階段を降りて扉を開けると、清潔感溢れる洗練された綺麗な空間が広がっています。
カウンター席に着席。
おまかせ + 追加で握り2貫(紫雲丹と小肌)とおつまみ2品(真鯛の昆布締めとゲソ) + 日本酒グラス4杯とワイングラス3杯 合計¥24730。
おまかせはおつまみと握りを交えて提供するスタイルで、おつまみ7品、握り13貫と干瓢巻き、お椀、デザートの内容でした。
以下は提供順です。
1.鮪の脳天
2.生鳥貝(握り)
3.真鯛の昆布締め(握り)
4.蛍烏賊と真鯛の白子
5.赤身漬け(握りを手巻きのように)
6.中トロ(握り 千葉県勝浦産)
7.小肌(握り)
8.雲丹と蒸し鮑のご飯
9.スミイカ(握り)
10.ノドグロ(握り)
11.蛸の桜煮と自家製の玉
12.サヨリの酢〆(握り)
13.雲丹食べ比べ(握り 馬糞雲丹と紫雲丹)
14.白魚と梅の茶碗蒸し
15.煮蛤(握り)
16.べったら漬け
17.車海老(握り)
18.穴子(握り)
19.干瓢巻
ここまでが一通りで、あと追加で、
20.紫雲丹(握り)
21.真鯛の昆布締め
22.ゲソ
23.小肌(握り)
追加はここまで。
24.お椀(芝海老と真鯛の出汁)
25.抹茶のアイス(30年熟成したみりんをかけて)
そしてお酒もおまかせさせていただきました。以下の通りです。
1.日本酒グラス 仙禽ナチュールサンク(栃木県)
2.日本酒グラス 七田 おりがらみ(佐賀県)
3.日本酒グラス 新政No.6 R-type(秋田県)
4.日本酒グラス 七賢 天鵞絨の味(びろーどのあじ)(山梨県)
5.白ワイングラス ドメーヌ・デュ・パヴィヨン ブルゴーニュ シャルドネ
6.赤ワイングラス ドメーヌ・デュ・パヴィヨン ブルゴーニュ ピノ・ノワール
7.白ワイングラス シャトー・ドゥ・ロマンス ボルドー
鮨種の質の良さ、シャリの温度や握りの力加減、おつまみのオリジナル性、そして日本酒及びワインのシニアソムリエの方が構成してくれるお酒、どれも素晴らしい内容でした。
この内容で、なおかつ六本木という立地を考えれば、すごくリーズナブルなお値段だと思います。
馬糞雲丹と蒸し鮑のご飯、馬糞雲丹と紫雲丹の食べ比べ、鮪の希少部位である脳天、蛍烏賊、小肌の〆加減、ノドグロ、煮蛤、芝海老と真鯛の出汁のお椀、30年熟成したみりんで食すアイス、大変美味でした。
店内の落ち着いた雰囲気、そして大将とソムリエさんの丁寧な接客のおかげで素晴らしい時間を過ごすことができました。
良いお店に出会えました。
ご馳走様でした。