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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
English review in below
銀座「栞庵 やましろ」さんで夜のコース（二）をいただきました。
料理はもちろん、大将の細やかな気遣いがとても印象的で、素晴らしいひとときを過ごせました。
今回いただいたお料理は以下の通り
ホタルイカの燻製
最初にいただいた一品。しっとりとした燻製香が広がり、心を掴まれました。
京都産 鰆・鮑茸・菜花
春の訪れを感じさせる繊細な組み合わせ。旬の食材の魅力が存分に引き出されています。
西京味噌椀
優しい甘みと深みがあるお椀で、気持ちが和らぎました。
旬魚と春野菜のサラダ仕立て
ミックスリーフや水菜、ホワイトアスパラ、先週採れたばかりの茄子、宇和ゴールド、瀬戸内オレンジ、マイクロトマトを使った華やかな一皿。
新玉ねぎドレッシングが爽やかで、口をリセットしてくれました。
ズワイ蟹・馬糞ウニ・キャビアと贅沢な食材が惜しみなく使わたサラダ
混ぜずに食べ進めると濃厚な旨味の競演に圧倒されました。
勝浦産 地金目鯛（1キロ以上）のしゃぶしゃぶ
絶妙な火入れで仕上げられ、自家製のだいだいポン酢が香り高く、身の甘みを引き立てます。
お凌ぎ(お鮨2カン)
淡路の春鯛の昆布締め、鹿児島の鯖、
程よい〆具合と素材の鮮度が素晴らしく、シンプルながら奥行きのある味わいでした。
キンキの煮付け
花びら茸、芽キャベツ、新ごぼうと共に。季節を映した煮付けで、旨味の濃さに驚かされました。
白魚塩辛の茶碗蒸し
とろりとした口当たりの中に、白魚の濃厚な旨味がふわりと広がります。
熟成の握り
愛知産10日熟成ヒラメ、高知産アジ（奴ネギ・生姜・大葉・貝割れ）、香川産島アジ（柚子胡椒）、茨城産コウイカ、銚子産2週間熟成マグロ、淡路のざる貝、そして玉子焼き。
熟成の技が一貫一貫に光り、すべてが丁寧な仕込みを感じさせました。
生のりの赤出汁
締めにふさわしい深みのある一杯。
デザート（弥生姫）
お店で寝かせた苺で、甘みと香りが際立つ絶品でした。
季節感と素材の良さを最大限に引き出す職人技、そして細やかなサービス。
銀座でしっかりとした和食を味わいたい方に、心からおすすめできるお店です。
I had the pleasure of enjoying the “Course Two” dinner at Sorian Yamashiro in Ginza.
Not only was each dish outstanding, but the chef’s meticulous hospitality left a lasting impression, making the evening truly special.
Here is the course we enjoyed:
• Smoked Firefly Squid
An exquisite opening dish with a delicate smoky aroma that immediately captivated us.
• Kyoto Spanish Mackerel, Abalone Mushroom, and Nanohana (rapeseed blossoms)
A refined dish that beautifully captured the essence of spring.
• Saikyo Miso Soup
A comforting and deeply flavorful miso soup with a gentle sweetness.
• Seasonal Fish and Spring Vegetable Salad
A vibrant dish featuring mizuna, mixed greens, white asparagus simmered in dashi, early-season eggplant, Uwajima gold citrus, Setouchi orange, and micro tomatoes.
The new onion dressing provided a refreshing finish.
• Snow Crab, Bafun Uni, and Caviar
An extravagant trio that delivered layers of rich, indulgent flavors.
• Hotpot of Katsuura Golden Eye Snapper (over 1kg)
Lightly cooked to perfection and paired with a fragrant homemade daidai citrus ponzu.
• Small Dish (Kasugo Sea Bream from Awaji, Mackerel from Kagoshima, Fresh Wasabi from Shizuoka)
A simple yet profound offering that showcased the superb quality and preparation of the fish.
• Simmered Kinki Rockfish
Served with hanabiratake mushrooms, Brussels sprouts, and new burdock root — a true taste of spring’s bounty.
• Chawanmushi (Steamed Egg Custard) with Salted Whitebait
Richly flavored with a luxuriously smooth texture.
• Assorted Aged Fish
Including 10-day aged flounder from Aichi, horse mackerel from Kochi (served with scallions, ginger, shiso, and radish sprouts), lightly cured island horse mackerel from Kagawa with yuzu pepper, Japanese cuttlefish from Ibaraki, 14-day aged tuna from Choshi, Awaji basket shellfish, and a sweet rolled omelet.
Each piece was a testament to the chef’s expertise in aging techniques.
• Red Miso Soup with Fresh Seaweed
A deep, satisfying soup to close the meal.
• Dessert (Strawberry “Yayoi Hime”)
A strawberry carefully aged in-house, offering exceptional sweetness and aroma.
⸻
The seasonal ingredients and masterful craftsmanship were exceptional, complemented by the chef’s thoughtful service throughout the evening.
If you are looking for authentic and refined Japanese cuisine in Ginza, I wholeheartedly recommend Sorian Yamashiro.