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外観
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暖簾
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店内
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おもてなし
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琥珀ヱビス
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乾杯！
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スジコ
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ホタテの紐のスープ
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雲丹入り
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ガリ
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サワラの黄身酢マスタード乗せ
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アップ
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噴火湾ホタテと豆腐の白あえ
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日高見
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乾杯！
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大トロ
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赤身
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キンメ
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コハダ
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ブリの照り焼き
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アップ
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鶴齢
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乾杯！
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トラフグの白子の卵かけご飯
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アップ
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アジ
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ボタンエビ
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小左衛門 デッサン 根っこ
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ヤサ顔
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ノドグロの炙りの手巻き
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煮穴子
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雲丹箱
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ドヤ顔
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ウニ
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スッポンの肝と卵
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玉子
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アップ
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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
明けましておめでとうございます。
フォロワーの皆様、今年もよろしくお願いしますm(_”_)m
2019年ミシュランプレートを取得したお店。
グルメ仲間に貸し切り会に誘われて、緊張して伺いました。
ビールを頼むと琥珀エビスの生が！
珍しいですね♪(o^^o)
●ホタテの紐のスープ
●サワラの黄身酢マスタード乗せ
●噴火湾ホタテと豆腐の白あえ
●大トロ
●赤身
●キンメ
●コハダ
●ブリの照り焼き
●トラフグの白子の卵かけご飯
●アジ
●ボタンエビ
●ノドグロの炙りの手巻き
●煮穴子
●ウニ
●スッポンの肝と卵
●玉子
流石どれも一流の握り！
ガリも素晴らしく美味しくて、パクパク食べてお代わりしちゃうほど(^^ゞ
印象的なのはノドグロ炙りの手巻き。
杉の木と一緒に炙って香り付け！
そしてフワッフワでとろける穴子。
手渡しでもらうウニ。
これは口の中でシャリが解けてウニと一体になります♪
トラフグの白子の卵かけご飯、これは濃厚なコクとクリーミーさが絶品！
丼ぶりいっぱい欲しいですね～♪(*´∀｀*)
そしてスッポンの肝と卵、大将が少なくて申し訳ないけどと、出してくれました＼(^o^)／
玉子はスイーツ替わりかな？
甘いスポンジケーキみたい♪
握りもツマミも美味しいけど、ここの一番の魅力は大将かな。
寿し道桜田さんの兄弟子だそうです。
何というか”静”の桜田さんに対して”動”のすし昇さんかな？
職人的で物静かな桜田の大将ですが、すし昇の大将は会話が楽しい♪(^○^)
「桜田より低い点数付けたら、後ろからビール瓶でどついたる」
「そんなら星ひとつだわ！」
「そんなんしたらこいつヤベーって書き込んだる！」
「こいつヤベー！」
な～んて軽口叩きながら、時にはお弟子さんにもツッコんでます。
高級店ですがノリが良くて楽しいですね～♪(о´∀`о)
話をしてたらお弟子さんは近所…
そんな話で大将の出身を聞いたら、なんと同郷の後輩！
まあ、随分離れてますけどね(^^;)
大将の民度が低いはずだわ～！笑
３月には、この場所はお弟子さんに渡して丸の内に移転。
ちょっと値段を上げてオープンするそうです。
「今でもギリギリなんで、ちょっと値上げさせてもらいます」
「高なったで星ひとつ」
「塩まいたる！」
移転後のお店に伺うのが楽しみ♪(´ε｀ )
もちろん、お弟子さんがオープンするお店も行きますね！
ご馳走様でした。