master34さんが投稿した寿司栄（千葉/東千葉）の口コミ詳細 [食べログ]

この口コミは、master34さんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

移転寿司栄東千葉/寿司

2回

夜の点数：4.5
- ￥30,000～￥39,999 / 1人
- 料理・味 4.5
  
  |サービス 4.5
  
  |雰囲気 4.3
  
  |CP 4.0
  
  |酒・ドリンク 5.0
昼の点数：5.0
- ￥20,000～￥29,999 / 1人
- 料理・味 5.0
  
  |サービス 4.0
  
  |雰囲気 3.7
  
  |CP 4.0
  
  |酒・ドリンク 5.0

2回目

2021/07 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.3
- | CP4.0
- | 酒・ドリンク5.0 ］
￥30,000～￥39,999

/ 1人

全国レベルの名店にして千葉寿司の雄

約４年ぶりの寿司栄さん！ほんと楽しみにしてました。平日の夕方から既に客も入っており、店にはタクシーが続々と。相変わらずの人気ぶりが伺えます。

蒸し暑い７月、まずはビールで乾杯。

スタートと同時に大将の肴が次々とお目見え。
相も変わらず創造力豊かな素晴らしい品々。
なんと言っても、一つ一つの品がしっかりと記憶に残る。このあたりが他の寿司屋との明らかな違い。
中でもこの日、唸ったのはアワビの肝ダレ、金目鯛の炙りにスダチをムース状にした一品。この感性というか創造力というか、ほんとすごい。

握りも一通り完成度が高く全体を通じて完成度が高い。シーズン的なものかコロナの影響か、スペシャルなネタはこの日はなかったが、それでも腕と技量でこのクオリティ。千葉の雄は健在なり。

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2021/07/22 更新

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1回目

2017/10 訪問

昼の点数：5.0
- ［料理・味5.0
- | サービス4.0
- | 雰囲気3.7
- | CP4.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

神業の肴と握り、そして名酒の数々

鮨通の友人曰く、「日本でも三指に入る名店」というのがこちらの寿司栄さん。

この日はあいにくの雨ですが、期待満々でお伺いしました。
千葉駅からタクシーで10分ぐらいの距離です。

店内はカウンター席と奥にはお座敷も2室ぐらいあるみたいでした。
まずは白子とビールで乾杯！最高の夜の始まりです。

白子、枝豆（何やら貴重な枝豆）と続いて、サンマの肝を溶かした漬けダレが登場。このタレが上手い。これだけで酒飲にはたまならない一品。その中にサンマの切り身を入れて頂きます。あー、これは、日本酒が欲しい。。。と思ってふと後ろに目をやると、何とも豊富な日本酒のラインナップ。大将が相当な目利＆仕入力で、とても希少な銘酒がずらりと並んでいます！この日は、大将のお任せセレクトで色々と出して頂きました。

そうこうしている間にも、どんどん肴が出てきます。

今度は

・あん肝の漬けダレ
　→　これもまた上手い。

・松茸の土瓶蒸し
　→　ダシがうますぎる。松茸は貴重な国産最高峰品

・毛ガニ
　→　解禁になったばかりの今年の初物。身がふっくら甘い。

・あん肝
　→　これは美味すぎる。甘辛いタレで煮付けたあん肝。もう美味すぎて、お代わりしちゃいました。

・生いくら？
　→　醤油にほとんど漬けていな状態（浅漬かり）のいくら。生卵に近い繊細な味がします。

・岩牡蠣
　→　特大サイズ！身がぷりぷり。とってもクリーミー

・海老の身と味噌とワタを混ぜた一品
　→　身はぷりぷり、味噌とワタの濃厚なソース。最後にはシャリを落としてリゾット風。

そしてここから【握り】

・金目鯛のエンガワ
　→　1匹から2貫しか取れない超貴重品。通常のエンガワよりも肉厚で脂がとろける

・サンマと松茸の握り
　→　これはもう！！秋の魅力満載！

・イカ
　→　歯ごたえがよく、味が濃い。。なんだこのイカは？？？詳細忘れてしまう。。。

・しんこ
　→　旨い。しんこは大好き

・かに味噌
　→　大ぶりの鍋で煮詰めて作るそうです。蟹の旨味が業種された品。
　　　日本酒との相性がバツグン！

・雲丹
　→　握りではなく、おちょこサイズの超ミニ丼プリで。

・大トロの剥がし
　→　大トロの特殊な部分（名前忘れた・・・）を剥がした希少な部位。
　　　口に入れた瞬間にとろける。。。

ここのお店の素晴らしさは、大将の仕込み。肴も握りも、絶妙な仕込みがあるのだろうということが、伝わってきます。素晴らしい名店！

松茸とサンマの握り！秋到来

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大トロの剥がしの部分

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あん肝これ旨すぎ

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あん肝煮付けてます

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ウニ

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かに味噌

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しんこ

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金目鯛のエンガワ。一匹で2貫しか取れない

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海老の味噌とワタを混ぜた、とにかく美味い

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混ぜるとこんな感じ

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残りの漬けだれにシャリを

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特大のカキ

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生いくら？(ほとんど、醤油に漬け込んでない)

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毛ガニ

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松茸の土瓶蒸し

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松茸の土瓶蒸し

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またしても漬けだれ(あん肝)

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肝ダレと絡めていただきます

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サンマのワタを溶かした漬けだれ

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2017/10/19 更新

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master34さんが投稿した寿司栄（千葉/東千葉）の口コミ詳細

移転寿司栄東千葉/寿司

ジャンルから探す

予算

営業時間

master34さんが投稿した寿司栄（千葉/東千葉）の口コミ詳細

移転寿司栄東千葉/寿司

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備