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しじみの一番だし冷製スープ
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しじみの一番だし冷製スープ
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中とろ
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中とろ
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いさき
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いさき
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白いか
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白いか
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前菜盛り合わせ
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前菜盛り合わせ
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いぶりがっこチーズ
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ばい貝
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小松菜としらすの酢味噌かけ
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沖縄もずくとたこの吸盤
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お造り(赤えび、本まぐろ赤身、平目、生たこ)
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お造り(赤えび、本まぐろ赤身、平目、生たこ)
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お造り(赤えび、本まぐろ赤身、平目、生たこ)
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魚醤
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あじ
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あじ
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キャビア軍艦(金箔乗せ)
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キャビア軍艦(金箔乗せ)
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つぶ貝
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つぶ貝
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のどぐろ炙り
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のどぐろ炙り
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いくら小丼
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いくら小丼
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ザーサイ浅漬(かに身乗せ)
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ザーサイ浅漬(かに身乗せ)
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秋鮭塩焼き
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秋鮭塩焼き
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車えび
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車えび
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うに手巻き
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うに手巻き
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かに餡かけ茶碗蒸し
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かに餡かけ茶碗蒸し
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かに餡かけ茶碗蒸し
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大とろ
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大とろ
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穴子
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穴子
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玉子焼きととろたく巻き
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玉子焼きととろたく巻き
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玉子焼き
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とろたく巻き
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お椀
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お椀
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抹茶アイス
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プレミアム生ビール熟撰
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プレミアム生ビール熟撰で乾杯
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冷酒(岐阜・三千盛)
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冷酒(岐阜・三千盛)
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冷酒(佐賀・鍋島)
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冷酒(佐賀・鍋島)
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お茶
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スタートセット
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2022.8店内
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2022.8店内
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2022.8店内
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2022.8ドリンクメニュー
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2022.8店入口メニュー
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2022.8店入口(3階)
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2022.8店入口(3階)
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2022.8看板(3階入口)
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2022.8エレベーター(1階)
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2022.8ビル外観(お店はここの3階)
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2022.8ビル外観(お店はここの3階)
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2022.8ビル外観(お店はここの3階)
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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
2022.8.13の18時訪問。
銀座の『栞庵 やましろ』さんは、2018年から2020年までの3年連続でミシュラン一つ星を獲得。
その勢いのまま、2020年9月にこちらの『恵比寿 鮨 栞庵 やましろ』をオープンされたようです。
お店の場所は、JR恵比寿駅からも徒歩2分の好立地で、今日は台風の影響で大雨でも気にならない距離。
飲食店が多数入っている雑居ビルだが、パッと見では高級寿司店があるとは気づかないかもしれない。
握りのコースも銀座よりも手頃にいただけるとの知り合いからの情報から、固定経費を抑える代わりに手頃な価格で高級寿司を提供するのが目的なのか？
エレベーターで3階へ上がり、右に行くとお店の入口。
中へ入ると、やはり内装は高級寿司店である。
今回は、学生時代の後輩くんを誘って2名で訪問。
本日は〘おまかせ握り(特上)コース¥18,000〙を事前予約。
飲み物は当日オーダーです。
まず、カウンター席に案内されドリンクオーダー。
乾杯ドリンクは、一流店では定番の〘プレミアム生ビール熟撰¥1,100〙にて。
なめらかな泡がたまらなく美味い。
途中での追加ドリンクは、大将おまかせで選んでもらった
冷酒2種類(岐阜・三千盛、佐賀・鍋島)をいただきました。
どちらも辛口だが、寿司に合う口当たりの良い味でした。
〘おまかせ握り(特上)コース〙の構成は、提供順に次の通り。
飲み物は順不同です。
★しじみの一番だし冷製スープ
濃厚なしじみの味で、抜群に美味い。
高級寿司の定番なのか、体に良い感じしかしない。
★中とろ
見た目からして、美味くないわけがない。
包丁の入れ方は、食感にかなり影響している。
文句なく最高です。
シャリは、これも高級寿司店では当たり前のようになりつつある、温かい赤シャリ。
他店よりも赤味が強いので、大将に尋ねてみる。
すると、3年寝かした赤酢を使い、米は赤酢に合うように固めに炊いてあるのだとのこと。
こだわりが深い。
★いさき
白身でありながら、脂が乗っていて美味い。
やはり包丁の入れ方が素晴らしいので食感が良い。
★白いか
やはり飾り包丁を入れ、少し炙った見た目が素晴らしい。
からすみとすだちで味付けされ、とても美味い。
★前菜盛り合わせ
①いぶりがっこチーズ
②ばい貝
③小松菜としらすの酢味噌かけ
④沖縄もずくとたこの吸盤
※いぶりがっこチーズが、いぶりがっこの切り込みとチーズとの絶妙なバランスがとられているので、味・食感ともに素晴らしく美味い。
★お造り
①赤えび
ぼたんえびかと思うくらいのサイズと甘さ。
②本まぐろ赤身
ねっとりとした赤身で、まぐろ好きにはたまらない味。
③平目
もみじおろしのピリっと感がアクセント。
④生たこ
岩塩とすだちで味付けされている。
※どのお造りも、魚醤により更に美味く感じる。
★あじ
新鮮な光り物は、クセが無く美味い。
★キャビア軍艦
金箔が乗せてあり、高級感が半端ない。
味は、塩味がほどよく美味い。
★つぶ貝
やはり、包丁の入れ方が絶妙で、コリコリしているのに柔らかく感じる。
美味い。
★のどぐろ炙り
軽く炙ったのどぐろは、噛むとジワっと染み出る旨味に変わった脂身が素晴らしく美味い。
★いくら小丼
醤油漬けされたいくらの塩味が丁度良く、とても美味い。
★ザーサイ浅漬
初めて塩漬けされていないザーサイを食べた。
瓜の浅漬に似ているが、歯応えがあり、上に乗ったかに身がバランスを取っていて美味い。
後輩くん絶賛。
★秋鮭塩焼き
まだシーズン始めで、特段のインパクトは無いが、塩味は丁度良く美味い。
★車えび
かなり大きな車えびで、ひとくちでは入りきらないくらいのサイズ。
仕込みですでに塩味がほどこされていて、そのままで味がしっかりしている。
★うに手巻き
クセの無い、超〜美味いうにが大量に手巻きに。
海苔も美味しい。
★かに餡かけ茶碗蒸し
かにの旨味が広がる茶碗蒸しで、とても美味い。
★大とろ
終盤にインパクトのある、美味くないはずがない大とろが登場。
言葉が無い。
★穴子
これまた素晴らしい炊き具合の穴子に、柚子の皮を削って香り付けされている。
最高の穴子だ。
★玉子焼き
なめらかな食感で、玉子焼きというより甘みを抑えた玉子プリン。
★とろたく巻き
とどめを刺すように、最高の巻物が締めに登場。
これまた言葉が無い。
★お椀
普通の赤だしが、意外と新鮮に感じる。
★抹茶アイス
濃厚な抹茶で締める。
やましろさんの焼印が入った最中に挟んでいただきました。
最近、高級寿司バブルなどと一部では呼ばれ、美味しい寿司は金額を出さないと食べられないと思われがちですが、これだけの内容をこの価格で味わえたら充分でしょう。
ちなみに、地元の寿司店に通う後輩くんも、どれも美味くてレベルが違うと申しておりました。
また、ホールの方の心配りが素晴らしく、お願いしなくてもおしぼりを4回も新しいものに交換してもらい、密かに感動してしまいました。
大将の酢飯へこだわり、飾り包丁の技など、どれも素晴らしいものでした。
大変美味しかったです。
ごちそうさまでした。