mic320さんが投稿したくるますし（愛媛/勝山町）の口コミ詳細 [食べログ]

この口コミは、mic320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

くるますし勝山町、大街道、警察署前/寿司

2回

夜の点数：4.9
- ￥30,000～￥39,999 / 1人
- 料理・味 4.9
  
  |サービス 4.9
  
  |雰囲気 4.9
  
  |CP 4.7
  
  |酒・ドリンク 4.5

2回目

2026/02 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.9
- | 雰囲気4.9
- | CP4.7
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

愛媛の旬魚との対話　徹底した旨味の探求

冬の旬を求めて2回目の来店1930の回
徹底的に愛媛の魚にこだわり極限までに魚の旨みを追求するスタイル
常に進化を求めているのではと思う。
大将のみならずスタッフ全ての美しい所作は秀逸
魚ひとつ一つの味の違いを感じるとともに冬場ならではの魚脂の饗宴
食べ終わるとすでに次はいつ行こうかと考えてしまう

つまみ
トラフグ　白子と新わかめ　ポン酢　七味を添えて
真鯛(今治大島) の出汁汁　
真鯛の腹身と背身　高知の塩とわさびで
おおすじはたの醤油炭火焼き　かんずり　わさびをお好みで
黒アワビ(二神島)肝ソース添え　残った肝ソースのリゾット
サワラの藁焼き　玉ねぎ醤油　辛子添え
４種の貝寄せ　鳥貝　赤貝　女郎貝　平貝

以下、寿司
白甘鯛(八幡浜) 塩あて３日熟成
イサキの炭火炙り　４日寝かせ
ブリ(愛南町)浅葱をしのばせて　泳がせ神経じめ1週間寝かせ
アオリイカ(愛南町)　かぼすを2−３滴　細かな飾り包丁　神経締め1日寝かせ
マグロの大トロ(銚子)　薄切り2枚重ね
ワタリガニ（今治）味噌と内子を乗せ海苔で挟んで
シマアジ(愛南町)　切り身をサッと醤油にくぐらせて
赤ムツ（徳島）醤油をしっかりと炭火炙り　浅葱をしのばせて
赤貝（今治）ひもも一緒に握り
伊勢海老（愛南町）タルタル状にした身に味噌をたっぷりと　遠赤外線炙り
穴子　蒸した後笹で蒸し焼き
玉子　芝海老入り

トラフグ　白子新わかめを添えて

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真鯛の出汁

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真鯛の造り背味腹身

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おおすじはたの醤油炭火焼き

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おおすじはたの醤油炭火焼き

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鮑の肝ソース添え

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肝ソースリゾット風

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サワラの藁焼き

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４種の貝寄せ

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白甘鯛

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イサキ

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ブリ

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アオリイカ

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マグロ　大トロ

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銚子のマグロ

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渡り蟹

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渡り蟹内子味噌乗せ

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シマアジ

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あかむつ炙り

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あかむつ

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赤貝

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伊勢海老軽く醤油を塗り炙り

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伊勢海老味噌をたっぷりと

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伊勢海老炙り

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伊勢海老

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黒ウニ

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黒ウニ

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穴子

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穴子

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玉

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玉

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2026/02/11 更新

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1回目

2025/10 訪問

夜の点数：4.9
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

魚との対話旨味の追求　心地よく美しい所作

伊勢海老の味噌入り茶碗蒸し
ちゃいろまるはたの炙り　てんび塩
ごま鯖お造り　わさびとあさぎくを添えて
蒸し鮑　肝ソース添え
残りの肝をシャリと合わせてリゾット風に
サワラ藁焼き　玉ねぎと醤油麹和え　辛子添え
もくずがにのほぐし身　ビスクソース風
もくずがにのスープ

以下　握り
白甘鯛
いさき　炭火炙り
新イカ　すだちをかけて
真鯛
マグロ大トロ　薄切り2枚重ねで
ワタリガニの味噌乗せ　海苔で挟んで
炙りカマス棒鮨
シマアジ　あさつき
焼き青ウナギ　海苔で挟んで
小肌　芝海老のおぼろ
天然車海老　海老味噌
大穴子　笹蒸し焼き
お椀
玉子

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2026/02/11 更新

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mic320さんが投稿したくるますし（愛媛/勝山町）の口コミ詳細

くるますし勝山町、大街道、警察署前/寿司

ジャンルから探す

予算

営業時間

mic320さんが投稿したくるますし（愛媛/勝山町）の口コミ詳細

くるますし勝山町、大街道、警察署前/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