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Ｈ26.12 のどぐろをしゃぶしゃぶにして芽ネギを巻いて
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H26.11 中トロ
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H26.11 カンパチ
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H26.11 赤身漬け
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H26.11 イカ
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H26.11 車海老
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H26.11 コハダ
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H26.11 鯖
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H26.11 鰤の炙り
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H26.11 赤貝
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H26.11 白海老
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H26.11 しゃこ
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H26.11 いくら
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H26.11 穴子
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H26.11 かんぴょう巻
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H26.11 お椀
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H26.11 馬糞雲丹
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H26.6 大トロ 紀州勝浦産
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Ｈ26.6 中トロ
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h26.6 赤身 漬け
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h26.6 スミイカ
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Ｈ26.6 コハダ
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H26.6 車海老
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Ｈ26.6 穴子
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Ｈ26.6 縞鯵
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Ｈ26.6 ウニ
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Ｈ26.6 ノドグロ
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Ｈ26.6 鯖の棒鮨
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Ｈ26.6 あん肝
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Ｈ26.6 オイルサーディン
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Ｈ26.6 毛がに
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Ｈ26.6 ウニ 食べ比べ
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Ｈ26.6 くどき上手 純米大吟醸
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Ｈ26.8 唐津のウニとイクラを枝豆をこした冷製スープで
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Ｈ26.8 海ぶどうとワカメのおつまみ
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Ｈ26.8 真鯛のお刺身
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Ｈ26.8 鰹
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Ｈ26.8 いかのわた
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Ｈ26.8 白子 最高に美味しい
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Ｈ26.8 毛がに
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Ｈ26.8 焼きもの
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Ｈ26.8 鯖の棒鮨
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Ｈ26.8 穴子焼き
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Ｈ26.8 追加のオイルサーディン
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Ｈ26.8 縞鯵
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Ｈ26.8 中トロ
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Ｈ26.8 大トロ
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Ｈ26.8 赤身漬け
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Ｈ26.8 スミイカ
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Ｈ26.8 コハダ
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Ｈ26.8 車海老
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Ｈ26.8 秋刀魚
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Ｈ26.8 イクラ
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H26.8 煮蛤
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Ｈ26.6 ウニ
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Ｈ26.8 穴子 対馬産
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Ｈ26.8 かんぴょう巻
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Ｈ26.8 追加の白子
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Ｈ26.8 追加の穴子焼き
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Ｈ26.8 追加のウニ 左から大分産、唐津産、利尻
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Ｈ26.8 鯖の棒鮨おかわり
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Ｈ26.8 くどき上手
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Ｈ26.8 日高見
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Ｈ26.12 シラス
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Ｈ26.12 北海道厚岸の牡蠣 まさに海のミルク
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Ｈ26.12 鰹の藁焼き
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Ｈ26.12 あん肝
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Ｈ26.12 ムラサキウニ
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Ｈ26.12 のどぐろの焼きもの
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Ｈ26.12 白子
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Ｈ26.12 頂いたお歳暮
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Ｈ26.12 築地丸山 寿月堂の抹茶のフィナンシェ
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Ｈ26.12 アルザス リースリング グラスで
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Ｈ26.12 中トロ
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Ｈ26.12 小肌
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Ｈ26.12 穴子
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Ｈ26.12 ヒラメ
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Ｈ26.12 セイコガニ
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Ｈ26.12 イクラご飯
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Ｈ26.12 穴子の白焼き
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Ｈ27.3 もずく酢
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Ｈ27.3
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Ｈ27.3 さより
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Ｈ27.3 鰤
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Ｈ27.3 中トロ
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Ｈ27.3 赤身漬け
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Ｈ27.3 スミイカ
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Ｈ27.3 車海老
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Ｈ27.3 コハダ
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Ｈ27.3 鯵
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Ｈ27.3 白海老鯛の酒盗乗せ
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Ｈ27.3 ウニ
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Ｈ27.3 金目炙り
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Ｈ27.3 煮蛤
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Ｈ27.3 穴子
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Ｈ27.3 かんぴょう巻
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Ｈ27.3 お椀
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H27.12 イクラご飯
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H27.12 シャコ
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H27.12 メジマグロの藁焼き
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H27.12 ホタルイカ
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H27.12 白子
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H27.12 セイコガニ
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H27.12 あん肝
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H27.12 穴子の白焼き
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H27.12
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H27.12 のどぐろ
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H27.12 お餅とカラスミ
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H27.12 ヒラメ
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H27.12 カンパチ
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H27.12 中トロ
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H27.12 大トロ
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H27.12 赤身漬け
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H27.12 スミイカ
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H27.12 コハダ
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H27.12 車海老
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H27.12 アジ
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H27.12 赤貝
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H27.12 サヨリ 木の芽を忍ばせて
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H27.12 ウニ
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H27.12 煮蛤
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H27.12 穴子 塩で
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H27.12 のどぐろの芽ねぎ巻
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H27.12 穴子 タレ
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H27.12 干瓢巻き
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H27.12 五凛
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H27.12 くどき上手
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H28.1 鯖の押し寿司
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H28.1 大トロ
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H28.1 車海老
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H28.1 鯵
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H28.1 メジマグロ
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H28.1 金目鯛
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H28.1 赤貝
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H28.1 紫雲丹
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H28.1 穴子
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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
《平成28年1月 再訪》
前回の食事の際に予約して、新年のご挨拶を兼ねて休日お昼に伺いました。
14貫のコース ＋ 日本酒1合 合計¥10800。
鯖の押し寿司、メジマグロ、紫雲丹、穴子等々、抜群に美味しかったです。
今年も石山さんの美味しいお鮨にお世話になります。
ご馳走様でした。今年もよろしくお願いします。
《平成27年12月 再訪》
約1カ月前の予約のうえ、金曜18:30に１名で伺いました。
おまかせ ＋ 追加でのどぐろの芽ねぎ巻と穴子の握り ＋ 日本酒4合(五凛、日高見、紀土、くどき上手) 合計¥30995。
かなり久しぶりになってしまった石山さんの鮨でしたが、流石に美味しかったです。まさに極上の鮨を味わうことができました。
ご馳走様でした。来年もよろしくお願いします。
《平成27年3月 再訪》
平日お昼に1名で伺いました。当日予約でも運良く席が取れました。
14貫のコース ¥8640。
14貫コースは、先付が1品と握り14貫、かんぴょう巻、玉、お椀のセットです。
自分的にはやっぱり石山さんの鮨が1番美味いです。この日は特にさより、鰤、白海老、ウニ、金目炙り、煮蛤、穴子が身悶えるほど美味しかったです。何も言わなくてもシャリをやや大きめに握ってくれました。ありがとうございます。
今日もご馳走様でした。
《平成26年12月 再訪》
約1カ月前に予約のうえ、年末の今年最後の営業日に伺いました。
おまかせ ＋ 日本酒4合(くどき上手×2、日高見、紀土) ＋ アルザス リースリング グラス×2 ＋ 追加でオイルサーディン、ムラサキウニ、白子、あん肝、のどぐろの焼きもの 合計約¥39000。
今年1番お世話になったお鮨屋さんでした。石山さんの沈む握りを存分に味わえました。
また来年もよろしくお願いします。
《平成26年11月 再訪》
初めてお昼に伺いました。2日前の電話予約で、土曜日14時に伺いました。
14貫のコース×2 ＋ ソフトドリンク 合計約¥17600。
この日の内容は、カンパチ、中トロ、赤身漬け、いか、車海老、コハダ、鯖、鰤の炙り、赤貝、白海老、しゃこ、いくら、ウニ、穴子、かんぴょう巻、玉子、お椀でフィニッシュ。
お昼も変わらず美味しかったです。特に中トロ、鰤の炙り、赤貝、しゃこ、いくら、ウニ、穴子が絶品でした。
いつもありがとうございます。ご馳走様でした。
《平成26年8月 再訪》
4日前電話予約のうえ、日曜日18時に伺いました。
おまかせ ＋ 追加でオイルサーディンおつまみ、ウニ食べ比べおつまみ、白子、穴子焼きおつまみ、鯖の棒鮨 ＋ 日本酒3合(くどき上手×2、日高見) 、ビール中4杯 合計¥約34000。
この日のおまかせは、提供順に、まずはおつまみから、ウニとイクラを枝豆をこした冷製スープで、海ぶどうとワカメ、真鯛のお刺身、鰹、いかのわた、白子、毛がに、焼き魚、鯖の棒鮨、穴子焼き、追加でオイルサーディン。10品＋追加1品。
続いて握り、縞鯵、中トロ、大トロ、赤身漬け、スミイカ、コハダ、車海老、秋刀魚、イクラ、煮蛤、ウニ、穴子、かんぴょう巻。12貫＋巻物。
さらに追加で白子おつまみ、穴子焼きおつまみ、ウニ食べ比べ(大分産、唐津産、利尻産)、鯖の棒鮨。4品。
かなり食べて飲みました。
全体的に前回よりさらに美味しくなっている気がしました。どんどんレベルアップしていく石山さんのお鮨に今後ともお世話になると思います。お気に入りのお鮨屋さんです。
この日特に美味しかったのは、白子と鯖の棒鮨。絶品でした。
味も量も大満足の、楽しい食事でした。
ご馳走様でした。
《平成２６年６月 再訪》
前回とても美味しかったので、その場で次回の予約をお願いして再訪させていただきました。
おまかせ×２ ＋ 日本酒４合（くどき上手×２、日高見×２） ＋ ソフトドリンク１杯（ウーロン茶） 合計約￥４８，０００。
変わらず美味のお魚の数々。この日特に美味しいと思ったのは、穴子とあん肝と雲丹。あん肝と雲丹はおつまみでおかわりしました。
とても美味しく楽しい夜でした。ご馳走様でした。
《平成２６年６月 初訪》
銀座6丁目、有楽町駅から数寄屋通りを進んで、コリドー街よりに一本入った道のさらに細い路地道にあるお鮨屋さん。ロケーションはまさに隠れ家。なんとも良い雰囲気。
カウンター7席の清潔感に満ちた店内。
平日の18時頃に一名で、前日予約で伺いました。
おまかせ＋穴子握り1貫とおつまみのウニを追加＋日本酒3合(くどき上手、日高見×2)
合計約¥24,000。
まずはおつまみが10品ほど。どれも上品で丁寧なお仕事を施されたのがよくわかる深い味わい。
特に美味しいと感じたのは、あん肝、オイルサーディン、毛がに。美味でした。
それから握りに入り15貫ほど(巻物と玉子含む)。
口に入れた瞬間にとろける鮪や絶妙な〆具合のコハダ、甘く濃厚な穴子等々、絶品の握りを存分に味わうことができました。
若くてもしっかりとしたオーラを持つ大将の華麗な握りさばきやスタッフさんの気配りのきいた接客、良いお鮨屋さんに出会えました。