raccostarさんが投稿した木挽町とも樹（東京/東銀座）の口コミ詳細 [食べログ]

この口コミは、raccostar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

木挽町とも樹東銀座、銀座、銀座一丁目/寿司

14回

夜の点数：4.9
- ￥60,000～￥79,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 4.5

14回目

2026/01 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク4.5 ］
￥60,000～￥79,999

/ 1人

幻のぶどう海老をアムアムアムッなのだ、の巻

金曜日の夜です。

東銀座です。

今夜は馴染みの【木挽町とも樹】さんにノテノテノテ。実は秋の膳を楽しみにしていたのですが、ラッコの実家の事情でキャンセルさせていただき、半年ぶりのお伺い。

六時過ぎにお伺いすると、すでに先客の二人連れが三組、最初のツマミをいただいていらっしゃるところでした。

別に一斉スタートでも無く一日一回転なので、都合の良い時間にお伺いすれば良し。この使い勝手の良さが嬉しいですね。だってラッコは馬じゃないもん。各馬一斉にゲートインなんて実は苦手。

さてさてそれでは本題。
いただいた内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜まとめ、になっていない駄文＞
ひと席残された真ん中に座ろうとすると、アイヤァ、まな板の上に赤紫色の物体が鎮座。
恭しく頭をもいでいる親方。
こっ、これは・・・
『まさかのぶどう海老っすか？』
エヘン、と胸を張る親方。
『昨日三陸の漁師さんから「獲れたけどいる？」と聞かれ、「翌日でも大丈夫ですか？」と確かめると、「状態が良いので生でもいけるっしょ」と言われたので迷わず引きました。XXXさんがいらっしゃるのが分かっていたんで、アハッ』とにこやかに微笑む親方。
これだよ、これ、この気働き！
椅子の背中にはヘルニアで痛めた腰を気遣い、専用腰あてクッションも置かれているし、ああっもう、親方も女将もなんて人ったらしなんやねん、グフッ\(//∇//)\
『他にもお好きな小柱も揃えましたし、ももちゃん蟹もあります。それにマグロも良いっすよ』と二の矢、三の矢、四の矢を放つ親方。
嬉しそうっす（＾◇＾）
それもこれも、ウンマイもんをこれでもかっ、てくらいに食べさせたい、その信念があればこそ。
これは通うなぁ・・・、這ってでも通うなぁ！
季節ごとにお伺いしたいお店のひとつです。

＜コース内容＞
⚫︎はつまみ、⚪︎は握りです。
なんと言っても、シャリがドストライク。
修行先の【ささ木（閉店）】親方に仕込まれた作法から、一寸たりとも変えていないとのこと。
ということは、かの【なか田】を受け継ぐ典型的な白シャリ。同じ一門の【奈可久】にも通じるお味なので、ラッコの口に合わない訳が無い！

⚫︎鮃：干した白皮炙り
⚫︎シラウオ：蒸したて
⚫︎穴子：雉焼き
⚫︎煮蛸
⚫︎蛸の玉子
⚪︎中トロ：仙崎
⚪︎赤貝：渡波
⚪︎ぶどう海老：三陸
⚫︎鮃：青森、ポン酢
⚫︎真鯛：煎り酒
⚫︎モズク酢：淡路
⚪︎赤貝紐：細巻き
⚫︎北寄貝：片面炙り
⚫︎ぶどう海老の頭：炙り
⚫︎モモ蟹（ズワイと紅ズワイのハーフ）：鳥取
⚫︎虎河豚白子：付け焼き
　・海苔：三國屋
⚫︎つま手巻き
　・海苔：三國屋
⚫︎塩辛：三ヶ月熟成
⚫︎茶碗蒸し：
　・ゆば：栃木
　・空豆
⚪︎天端：仙崎
⚪︎細魚
⚫︎小柱
⚫︎細魚：皮焼き
⚪︎鮃：昆布〆、青森
⚪︎墨烏賊
⚫︎山葵漬け：真鯛、すみいか
⚪︎砂摺り：大間
⚪︎小肌：黄柚子
⚪︎車海老
⚫︎車海老：頭
⚫︎ゲソ：墨烏賊
⚪︎馬糞ウニ：根室、天然
⚪︎穴子
⚪︎ネギトロ：中巻き
⚫︎お味噌汁：真鯛アラ
⚪︎ネギトロ：手巻き
⚫︎玉子
⚫︎デザート：
　・せとか：えひめ
　・はまさき：佐賀
　・レモン：無農薬
　・苺：穂乃果

＜お酒＞
・生ビール
・れいざん：純米、熊本
・南：純米吟醸、高知
・南：大吟醸、高知
・雪の五合庵：大吟醸、新潟
・梅錦：樽酒、ぬる燗
・王録：純米、渓、2024、しまね
お酒は六合弱

3.99

滅多に水揚げされない幻のぶどう海老。三陸の漁師さんから届きました。牡丹海老ほど甘味はくどくなく、旨味は別格でした。

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$木挽町とも樹 - 大間の砂摺りの大トロ。こんなのいただいちゃうと、夏のマグロは無理\(//∇//)\$

大間の砂摺りの大トロ。こんなのいただいちゃうと、夏のマグロは無理\(//∇//)\

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鳥取のももちゃん蟹。ズワイと紅ズワイの交配です。個体が良いのか旨味が濃ゆい（＾◇＾）

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粋な看板を手に満面の笑みの親方

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白子のドアップ

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$木挽町とも樹 - 青森の鮃の白皮を薄切りして干して軽く炙りました。捨てることなくツマミにしちゃいます\(//∇//)\$

青森の鮃の白皮を薄切りして干して軽く炙りました。捨てることなくツマミにしちゃいます\(//∇//)\

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穴子の雉焼きと蒸したてのシラウオ

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穴子の脂があんまい（＾◇＾）

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$木挽町とも樹 - シラウオです。蒸したてなので身が甘い\(//∇//)\$

シラウオです。蒸したてなので身が甘い\(//∇//)\

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$木挽町とも樹 - 煮蛸と蛸の玉子。今は亡き六本木奈可久の鈴木親方を思い出してしまいました\(//∇//)\$

煮蛸と蛸の玉子。今は亡き六本木奈可久の鈴木親方を思い出してしまいました\(//∇//)\

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$木挽町とも樹 - この炊き上げは完璧\(//∇//)\$

この炊き上げは完璧\(//∇//)\

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蛸の玉子。甘く炊き上げた珍味です

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三陸のぶどう海老です。足が速いので都内でいただくのは難しい逸品。それにそもそも獲れないですもんね。こちらはたまたま漁師さんから『獲れたけどいるかい？』と聞かれ、即『送ってください』と頼まれたとか。

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$木挽町とも樹 - 山口は仙崎で揚がった中トロ。対馬海流に乗っかり津軽海峡を右に曲がるんだぁ、なんて呟いたか否かはわかりませんが、その手前で敢えなく捕まっちゃいました。甘味、酸味、旨味とも抜群でした\(//∇//)\$

山口は仙崎で揚がった中トロ。対馬海流に乗っかり津軽海峡を右に曲がるんだぁ、なんて呟いたか否かはわかりませんが、その手前で敢えなく捕まっちゃいました。甘味、酸味、旨味とも抜群でした\(//∇//)\

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$木挽町とも樹 - これが幻のぶどう海老。卵の粒々がデカい\(//∇//)\$

これが幻のぶどう海老。卵の粒々がデカい\(//∇//)\

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青森の鮃です。ポン酢でいただきました

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渡波の赤貝。閖上の北ですが、最近、グングンと伸びてきています

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$木挽町とも樹 - 鮃用のポン酢。もちろん、飲み干します\(//∇//)\$

鮃用のポン酢。もちろん、飲み干します\(//∇//)\

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真鯛には煎り酒。梅の酸味と日本酒の甘みかな、なんとも言えず真鯛にジャストミート

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$木挽町とも樹 - 真鯛の切り身。煎り酒でアムアムアム\(//∇//)\$

真鯛の切り身。煎り酒でアムアムアム\(//∇//)\

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煎り酒に浸かる真鯛

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淡路のモズク酢です

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鮃の縁側の炙りです。健全で爽快な脂が迸ります

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渡波の赤貝の紐。これから細巻きにします

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赤貝の紐キュウ巻き。三國屋の海苔の香りに朦朧とします

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裏のモフモフはそのままに、北寄貝の片面を炙りツマミで供されました。

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ぶどう海老の頭を焼きました

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ぶどう海老の頭です。まるでカッパえびせんです

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店名入りのリーデルはご常連さまからのプレゼント

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虎河豚白子と親方

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虎河豚の白子の炙り。海苔の香りが合います

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虎河豚の白子を割るとこんな感じ。真鱈の白子より虎河豚！

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口直しにツマの手巻きをいただきます

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$木挽町とも樹 - イカの塩辛です。三ヶ月熟成。コイツが日本酒を呼ぶぅ\(//∇//)\$

イカの塩辛です。三ヶ月熟成。コイツが日本酒を呼ぶぅ\(//∇//)\

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左の砂摺りは大間。右は仙崎の天端です

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栃木のゆばとはしりの空豆の茶碗蒸し

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仙崎で水揚げされた天端。まさに赤身の王様です

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細魚です

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$木挽町とも樹 - 墨烏賊と小柱。ラッコの小柱好きをご存知なので、ツマミ用に手当てしていただいておりました。嬉しい\(//∇//)\$

墨烏賊と小柱。ラッコの小柱好きをご存知なので、ツマミ用に手当てしていただいておりました。嬉しい\(//∇//)\

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小柱はラッコの大好物。これからまだまだ大きくなって大星サイズになる手前（＾◇＾）

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小柱には三國屋の海苔

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$木挽町とも樹 - 海苔と小柱は親友かも、アハッ\(//∇//)\$

海苔と小柱は親友かも、アハッ\(//∇//)\

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こちらは本山葵を乗っけてそのままいただきました

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$木挽町とも樹 - 細魚の皮焼きです。お酒が進む進む\(//∇//)\$

細魚の皮焼きです。お酒が進む進む\(//∇//)\

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青森の鮃の昆布〆です

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墨烏賊です。煮切りの代わりに振り塩

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山葵漬け。伊豆にお住まいのご常連さまからのプレゼントだそうです。保存料が入っていないので、実に爽快で健全な旨味。真鯛と墨烏賊の切り身を足して食感の変化を楽しみます

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小肌です。振り柚子の香りが酸味を引き立てました

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ゆがきたての車海老。身が程よく甘い

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車海老の頭です。ちょっと硬めの歯も含めて全てガジガジと美味しくいただきました。

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$木挽町とも樹 - 墨烏賊のゲソを炙っていただき、まだまだお酒が止まらない、アハッ\(//∇//)\$

墨烏賊のゲソを炙っていただき、まだまだお酒が止まらない、アハッ\(//∇//)\

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根室の天然馬糞ウニ。キャベツを食べる畜養と違い、旨味が濃ゆい

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すきみのネギトロ中巻き。個体が素晴らしいので、すきみもレベチな美味しさ

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穴子です。この時期の穴子は甘くて好き

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真鯛のアラのお味噌汁です

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すきみがあまりにも美味しかったので、ネギ入りの手巻きを追加しました

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親方と女将合作の卵焼き。端っこをいただきました

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愛媛のせとか、佐賀のはまさき、無農薬レモンに穂乃果

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果皮の色が微妙に違うんですね

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最初は生ビール

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高知の銘酒。入手困難な大吟醸

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高知の銘酒です

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熊本の銘酒

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島根の銘酒です

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外観

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2026/01/31 更新

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13回目

2025/07 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク4.5 ］
￥60,000～￥79,999

/ 1人

熊本新子六枚付けは見目麗しい流線形だったのだ、の巻

金曜日の夜です。

東銀座です。

今夜は二か月ぶりにこちら、【木挽町とも樹】さんにお伺いしました。
前回はハシリの眞子鰈を楽しみましたが、今夜の初物はなんだろう。

確か閖上の赤貝は漁期を過ぎたし、鳥貝も終わりの筈。

『今日はどんな感じですか？』と、呑気に尋ねるラッコ。
『本ミルは揃えておきました。閖上は終りましたが、山口から肉厚の大玉が届きましたし新子は六枚付けでご用意します。それに、とっておきのネタがあるんですよぉ～』と、ドラえもんのポッケからなんでも出してきそうな親方。

そのとっておきのネタとは？
ヒントは銚子産。トロトロでした、アハッヾ(≧▽≦)ﾉ

答えは写真に記載しているので、後ほどお探しください。

さてさてそれでは本題です。
いただいた内容は以下の通り。ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走様でした。

＜まとめ＞
いつものことながら、垂涎のネタ揃え。
『これでもか。どうでぇ、参ったか！』なんて言わんばかりに続々と供される逸品の数々。
これは通いますね。

＜いただいた順番：⚫︎つまみ、⚪︎握り＞
⚫︎モズク酢
⚫︎穴子：雉焼き
⚪︎中トロ：噴火湾
⚪︎鰯：銚子
⚪︎新子：熊本
⚫︎本ミル貝
⚫︎北寄貝：紐、柱、炙り
⚫︎眞子鰈
⚫︎眞子鰈：縁側、炙り
⚫︎鰹：玉葱おろし
⚫︎ムラサキウニ：三陸
⚫︎鮑：大原
⚪︎赤貝：山口
⚫︎紐キュウ：山口
⚫︎肝羊羹：鮑、大原
⚫︎毛蟹：釧路
⚪︎春子鯛：押寿司
⚫︎ツマ：手巻き
⚪︎牡丹海老：佐渡
⚪︎泥障烏賊
⚪︎眞子鰈
⚪︎赤身：漬け、噴火湾
⚪︎鯵
⚪︎車海老
⚫︎北寄貝：炙り
⚫︎平貝：海苔挟み
⚫︎昆布：炙り
⚫︎お酒のアテ：なんだか忘れました
⚪︎蛇腹：噴火湾
⚪︎小肌：江戸前
⚫︎赤身：噴火湾、海苔
⚪︎天端：噴火湾
⚪︎穴子
⚫︎玉子
⚪︎梅紫蘇
⚫︎お味噌汁：牡丹海老の頭
⚫︎デザート：フルーツ盛り合わせ

＜お酒＞
・ビール：小グラス
・生粋左馬：純米、活性にごり生、福島
・尾瀬の雪どけ：大辛口純米、群馬
・千代むすび：こなき純米、超辛口無濾過、鳥取
・北雪：純米吟醸、五百万石、新潟
・宝剣：純米、超辛口、広島
・浦霞：禅、純米吟醸、宮城
・梅錦：樽酒、愛媛
・藤乃井：限定品、純米、福乃香、福島
・ウイスキー：ロック

3.93

外観

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最初は生ビール

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モズク酢です

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白河の銘酒

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穴子の雉焼き。汁も終わり、さらに脂がのりました。これは抜群にウンマイ

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噴火湾の中トロ

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熊本のシンコ、六枚付けです。女将さんが仕込まれました

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流線形が美しい

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舘林の銘酒

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銚子のトロ鰯。脂乗りが最高。鮮度抜群なので、くどくないし全く匂わない。これがとっておきのネタでした。

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本ミル貝。口先の色の違いは個体差

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本ミル貝はラッコの大好物

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北寄貝の紐の炙り

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眞子鰈です。繊細な身質は白身魚の御令嬢

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鳥取の銘酒

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眞子鰈の縁側を炙りました

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眞子鰈用のポン酢をお湯割りにしてグビグビグビ(＾◇＾)

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玉葱おろしです。鰹の薬味です

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鰹の背中側。皮目を軽く炙りました。大目に三枚でご提供

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玉葱おろしにマウントする鰹

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大原産の黒鮑の蒸し物。鮑の汗も全て飲み干します

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この鮑の汗が好き。もちろん、飲み干します

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三陸のムラサキウニ。超絶、甘い！

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キレイに掃除されておりました。これも女将さんの心遣い

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佐渡の銘酒

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山口の赤貝。肉厚でグルタミン酸の旨味に溢れておりました

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山口の赤貝の紐キュウです

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大原の黒鮑の肝羊羹。突飛イングは鮑の歯のスライスです

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釧路の毛蟹です。まさかの撮影漏れですが、500gくらいの甲羅に身と味噌がぎゅうぎゅうに詰め込まれておりました。それを三国屋の海苔に巻いて味変

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春子鯛の押寿司。ちょっとした変化球です

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呉の銘酒

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つまみの薬味のツマも残さず手巻きでいただきます

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佐渡のボタン海老。太い！

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障泥烏賊です。旬のど真ん中

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眞子鰈。繊細な旨味に悶絶

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噴火湾の赤身の漬け

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宮城の銘酒

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鰺です。旬の鰺は青魚の王様

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車海老です。トカラ列島の地震影響で爆上がり中

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北寄貝の炙りです

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平貝の海苔挿み

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昆布〆五の昆布のお炙り。ツマミに最適です

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噴火湾の蛇腹です

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福島の銘酒

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江戸前の小肌です

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噴火湾の赤身です

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噴火湾の天端は海苔と山葵でいただきます

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噴火湾の天端です

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佐渡のボタン海老の頭のお味噌汁

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穴子です。

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親方と女将さんが二人で重ね合わせる名物の玉子焼き

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山崎だったかな？

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梅紫蘇の握りです

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デザートのフルーツ盛り合わせ

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葡萄、大好き

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瑠璃色の暖簾が清々しい

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きよ田の初代、新津武照氏からの贈り物

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酔っぱらっているかもしれないラッコ爺さん

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2025/07/12 更新

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12回目

2025/05 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク4.5 ］
￥60,000～￥79,999

/ 1人

ハシリの眞子嬢は竹岡産まれだったのだ、の巻

金曜日の夜です。

木挽町です。

今夜はおよそ七か月ぶりのこちら、【木挽町とも樹】さんにお伺いしました。

父の突然の訃報で一月末にドタキャンして以来。冬のマグロを楽しみにしていたものの、流石に父の葬儀には代えられない・・・

その時にご迷惑をおかけした裏紀香嬢が、すぐさま今夜のプラチナシートを手配してくれておりました。モノグサラッコには得難いマメな女史。いつも感謝です。

六時ちょうどに暖簾をくぐります。
既にその裏紀香嬢が親方と歓談中。一月のドタキャンをお詫びし、その隣に座って先ずは生ビールで乾杯。

ほどなくしてご常連の地元のお爺様とビジネス客の二人連れ。そして先日、伊勢の【こま田】さんと松阪の【牛銀】にご一緒した『とも樹の会』のカップルがお見えになり、今夜の宴がスタート。

さてさてそれでは本題です。
いただいた内容は以下の通り。ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走様でした。

＜まとめ＞
『ものスゴイものを揃えておきましたよぉ～』と心の底から楽しそうに微笑む親方。気に入ったネタがあると揃えないと気が済まないのかな、アハッ。
『後先考えずに何でも引いちゃうんですよぉ～』と、料理人の女将さんも嬉しそう。その手にはクッションが握られておりました。
『博士（でもなんでもないんですけど、こちらのお店ではそう呼ばれてしまいます）、腰の具合はもう宜しいんですか？』
ああっ、ギックリ腰で苦しんでいた頃のことをまだ覚えていらっしゃるんやなぁ～。
嬉しい。
それだけで足繁く通っちゃいます。

＜いただいたネタ：⚫︎つまみ、⚪︎握り＞
全てがパーフェクト。
はしりの淡路のモズクに竹岡の眞子鰈。石巻の蝦蛄とそのツメに朦朧としつつも、長崎は諫早小長井の華漣嬢のエロ甘い旨味に最早、失禁寸前。
アイヤァ、今夜は尿漏れパンツを履いてないから気を付けんとアカン、グフッヾ(≧▽≦)ﾉ
更には本ミル、青柳、赤貝と怒涛の二枚貝固めにたまらず畳をタップ。柔道の〆技よりキツイぞ、これ。でも嬉しい。だってドМなんだもん。

⚫︎モズク酢：淡路、新物
⚫︎穴子：雉焼き
⚪︎中トロ：沖縄
⚪︎赤貝：閖上
⚪︎鰯
⚫︎蝦蛄：石巻、子持ち雌
⚫︎蝦蛄爪：石巻
⚫︎眞子鰈：竹岡
⚫︎眞子鰈の皮：竹岡
⚫︎生牡蠣：華漣
⚫︎本ミル貝
⚫︎青柳
⚫︎赤貝の紐：紐キュウ細巻き
⚫︎眞子鰈の縁側：炙り
⚫︎本ミル貝の紐と柱：炙り
⚪︎眞子鰈：昆布締め
⚪︎蝦蛄：石巻、雄
⚫︎小柱：大星サイズ
⚫︎鰹：三重、新玉葱おろし
⚫︎毛蟹
⚫︎塩辛
⚫︎鰹：はらんぼ
⚫︎平貝：磯辺焼き、蕗味噌
⚫︎ツマ：手巻き
⚪︎ムラサキウニ
⚪︎白イカ
⚪︎赤ウニ
⚪︎鱚：昆布締め
⚪︎赤身
⚪︎中トロ
⚪︎小肌
⚪︎鯵
⚫︎琵琶マス：皮炙り
⚪︎春子鯛
⚪︎車海老
⚪︎トロ鉄火：細巻き
⚫︎車海老の頭：炙り
⚫︎お椀：蛤
⚪︎穴子
⚫︎玉子
⚫︎デザート：
　・デラウェア
　・鬼灯
　・パッションフルーツ：沖縄
　・他

＜お酒＞
・生ビール
・勢正宗：omatsuriCARP、純米吟醸、長野
・佐久乃花：生酛、純米、無濾過生原酒、長野
・千代むすび：純米大吟醸、無濾過、強力、鳥取
・射美：BLACK IBI、純米無濾過、岐阜
・雪の五合庵：吟醸、新潟
・田光：純米吟醸、雄町、無濾過生、三重
・川鶴：田野々の田、讃岐五郷、山田錦、香川

3.99

最初は生ビールでスタート

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淡路の新物のモズク酢。ぬるぬるが。その水溶性植物繊維で血糖値スパイクも緩和ヾ(≧▽≦)ﾉ

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穴子の雉焼き。旬が近づく穴子は身が甘い

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沖縄の中トロ。パサつき感は皆無でほど良い酸味を湛えておりました

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中トロのアップ

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鰯です。青魚とは思えない旨味。シースルーのような皮下脂肪も美しい

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長野の銘酒

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石巻の蝦蛄のツメを大盛でツマミに。これで七尾分ヾ(≧▽≦)ﾉ

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石巻の蝦蛄です。子持ちの雌です。雄はのちほど握りでご提供

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竹岡産のはしりの眞子鰈。皮までウンマイ

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眞子鰈のドアップ。ちゃんと鰈の味がする。

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皮は自家製ポン酢でいただきます

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諫早は小長井のブランド牡蠣。その名は華漣

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華漣ちゃんはエロ甘い

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牡蠣は自家製ポン酢でいただきます

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本ミル貝。根元が太い！

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青柳。潮の香りが半端ない

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長野の銘酒

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鳥取の銘酒

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閖上の赤貝の紐キュウ

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本ミル貝の紐と柱の炙り

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鳥貝です。貝殻のムラサキが美しい

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岐阜の銘酒

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昆布〆の眞子鰈。悶絶級の美味しさ

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石巻の蝦蛄。こちらは雄です

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新潟の銘酒

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ツマの大根、胡瓜、茗荷。のちほど手巻きにして残さずいただきます

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大星サイズの小柱。ラッコの大好物

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三重のの鰹。新玉葱卸でいただきます

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三重の銘酒

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毛蟹はカニの王様です。ズワイよりタラバより段違いにウンマイ

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共和えした毛蟹の身と味噌が甲羅にぎゅうぎゅう詰め。山手線のラッシュも顔負けの密着度

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香川の銘酒

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塩辛です。酒が止まらん。

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ムラサキウニです

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ツマの残りを手巻きでいただきます

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蕗味噌が薬味の平貝の磯辺焼き

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白イカだったっけな？

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淡路の赤ウニだったっけな？

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キスの昆布〆

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沖縄の赤身

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沖縄の中トロ

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小肌です

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鰺です

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琵琶マスの皮の炙り

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琵琶マスの皮と昆布の炙り

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春小鯛です

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車海老です

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トロ鉄火巻です

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車海老の頭の炙り

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蛤のお椀

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穴子です

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玉子です

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デザートです

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デラウェアです

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パッションフルーツです

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五時間の長っ尻。これからタクシーで代々木上原を目指します

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2025/05/17 更新

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11回目

2024/10 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

名残りの眞子に悶絶した木挽町の夜なのだ、の巻

金曜日の夜です。

木挽町です。

今夜はおよそ三か月ぶりにこちら、【木挽町とも樹】さんにお伺いしました。

ご一緒するのはいつもの裏紀香嬢と、前回の七月にたまたま隣り合わせた男女の二人。
女優の桜庭ななみさんにクリソツなので、勝手にななみ嬢と呼ぶカワユイ女子と日焼け跡も艶めかしいムキムキマン男子です。

六時に集合し、明日は早いと言い訳しながらそれでも四時間半の長っ尻。
だって、出るわ出るわの魚のオンパレード。この日のためにコスト度外視で全国から集めていただいた垂涎のツマミに、ただただ悶絶。

親父の荒ぶる鼻息吐息に、加齢臭漂う溜息・・・
ああっ、木挽町のグランパラディーゾや、アハッヾ(≧▽≦)

さてさてそれでは本題です。
いただいたお皿は以下の通り。ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走様でした。

＜まとめ＞
新イカとそのゲソ、網走のシラウオ、名残りの眞子に宮城の黒鮑、愛知の本ミル、厚岸の生牡蠣、富津の小柱などなど、全てがまさに四番打者。確かにお高めだけれど、ひとつひとつを味わえばコスパは上々。何よりこの日のために、寸暇を惜しんで全国津々浦々からピンピンのネタを仕入れていただく、智樹親方の心意気に感服。
通い続けたい銘店です。

＜いただいた内容＞
⚫︎がつまみ、⚪︎が握りです。

⚫︎茹でオオマサリ：千葉
⚫︎モズク酢：淡路
⚪︎中トロ：
⚪︎墨烏賊：シンコ
⚫︎墨烏賊：ゲソ、ツメ
⚪︎鰯：銚子
⚫︎穴子：雉焼き
⚫︎新イクラ
⚫︎シラウオ：網走
⚫︎黒鮑：宮城、蒸し
⚫︎黒鮑：宮城、肝羊羹
⚫︎眞子鰈
⚫︎縁側炙り：眞子鰈、鮃
⚫︎本ミル貝：愛知
⚪︎押寿司
⚫︎串焼き：
　・平貝：貝柱
　・北寄貝：貝柱
　・本ミル貝：貝柱
⚫︎生牡蠣：厚岸
⚫︎毛蟹：ポン酢
⚫︎鰹：気仙沼、おろし玉葱
⚪︎秋刀魚
⚪︎春子鯛
⚫︎平貝：磯辺焼き
⚫︎ツマ巻き：
　・茗荷
　・大根
　・胡瓜
　・練り梅
⚪︎赤身：漬け
⚪︎鮃：青森
⚫︎塩辛：イカ、追いシャリ
⚪︎車海老：富津
⚫︎新イカの内臓：バター焼き
⚫︎小柱：大根おろし
⚪︎椎茸
⚪︎小肌
⚪︎馬糞ウニ
⚪︎煮蛤
⚪︎鯵
⚪︎穴子
⚫︎干瓢：海苔巻き
⚫︎玉子
⚫︎漬け：ぶつ切り
⚫︎奈良漬け：海苔
⚫︎新イカ：何処かの部位？
⚫︎黒鮑：宮城、肝羊羹
⚪︎胡瓜と大葉

＜デザート＞
⚫︎七種の葡萄：
　・我が道
　・ブラックシャインマスカット
　・ヴァイオレットキング
　・クィーンルージュ
　・マイハート
　・鬼灯：八ヶ岳
　・麗玉

＜お酒類＞
・酢橘サワー
・実りの北翔：純米吟醸、村上
・鳳凰美田：ミクマリ、純米大吟醸、生酒、小山
・江戸開城：純米吟醸、原酒、直汲、港区
・鄙願：程々、秋の酒、大吟醸、村上
・千代むすび：純米、強力60、境港
・千代むすび：純米吟醸、強力、おおにごり、境港
・水尾：純米吟醸、原酒、紅、ひやおろし、飯山
・隠岐誉：室町の純米酒90、隠岐
・〆張鶴：純米吟醸、越淡麗、村上

3.95

外観です

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お通しは茹でたオオマサリ

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村上の銘酒です

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淡路のもづく酢。定番です。もづくが太いヾ(≧▽≦)ﾉ

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中トロです

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墨烏賊のシンコ

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シンコのゲソ。長い触角を残すのが嬉しい。だって一番甘い部位なんだもん

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銚子の鰯です

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穴子の雉焼き。定番です

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栃木の銘酒

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新イクラの醤油漬け。このオレンジ色の輝きが大好き。塩味の効いたエッジの立つ味わいがウンマイ

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網走のシラウオ。ハゼ科のシロウオではありません。小さな黒目も輝き、鮮度抜群。シャリシャリ食感に思わず笑みがこぼれます

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宮城の黒鮑。この煮汁が抜群にウンマイ

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黒鮑の肝の羊羹仕立て。お酒を呼ぶ定番です

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名残りの眞子です。今年は不漁の希少品。他店でも滅多に出てきませんでした。それが今、ラッコの眼の前に・・・、ハムハムハム、ううっ、鮃と全く異なる味わいに悶絶

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眞子鰈と鮃の縁側の炙りです。涙が出るほど嬉しいヾ(≧▽≦)ﾉ

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タップリの薬味も嬉しい

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港区の作り手。醸造所の直汲です。滅多に入手できない幻の銘酒

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愛知の本ミル貝。叩くと生体反応で勃ち上がりました。白ミルとは全く異なる食感

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$木挽町とも樹 - 押寿司です。秋刀魚だったかな、忘れた、アハッ\(//∇//)\$

押寿司です。秋刀魚だったかな、忘れた、アハッ\(//∇//)\

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本ミル、北寄貝、平貝の柱の炙り

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厚岸の生牡蠣。まさかの撮り忘れ。殻しか撮影していませんでした

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気仙沼の鰹。脂はやや少なめです

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鰹は玉葱おろしでいただきます

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毛蟹ポン酢です。800gくらいの大きな甲羅の半割りに身を詰めました

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秋刀魚です

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春子鯛。完璧な脱水と塩入れです

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$木挽町とも樹 - 鄙願の秋酒です。ボトルは撮り忘れ\(//∇//)\$

鄙願の秋酒です。ボトルは撮り忘れ\(//∇//)\

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平貝の磯辺焼き

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胡瓜、大根、茗荷のツマを三國屋の海苔で巻きました

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境港の銘酒

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赤身の漬け

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境港の銘酒です。濁り酒です

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青森の鮃

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イカの塩辛。お酒を呼びました

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塩辛に追いしゃり

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富津の天然車海老

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車海老の頭はあぶります

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小柱と大根おろし

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新イカの内臓のバター焼き。ほとんどのお店は捨ててしまいます

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裏紀香嬢が手タレで登場

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長野の銘酒

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椎茸の炙り

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小肌です

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馬糞ウニです

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煮蛤です

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鯵です

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隠岐の銘酒。後鳥羽上皇が島流しされた室町時代の作り方のようです。見事な香りでした

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穴子です

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干瓢はおつまみで

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三國屋の海苔と一緒に干瓢をいただきます

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$木挽町とも樹 - 名物の卵焼き。正統派何やはりウンマイ\(//∇//)\$

名物の卵焼き。正統派何やはりウンマイ\(//∇//)\

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赤身の漬けのぶつ切りです

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山葵を乗っけました

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村上の銘酒

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つまみの奈良漬けです

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奈良漬けも海苔に巻いていただきます

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なんだったけなぁ、珍味の筈だけど、忘れた

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鮑の肝羊羹を追加でいただきます

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〆に胡瓜を大葉で巻きました

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我が道、ブラックシャインマスカット、ヴァイオレットキング、クィーンルージュ、マイハート、八ヶ岳鬼灯、麗玉

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2024/10/19 更新

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10回目

2024/07 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.0
- | 酒・ドリンク5.0 ］
￥80,000～￥99,999

/ 1人

由良の赤ウニ、大ピンチなのだ、の巻

金曜日の夜です。

木挽町です。

今夜は凡そ三ヶ月ぶりのこちら、【木挽町とも樹】さんにお伺いしました。ご一緒するのは、お鮨大好き女史の嬢フォロワー女史。

事前に親方から『由良の赤ウニが昨年の四分の１しか揚がらず、高騰しちゃってます・・・』とのご案内をいただき、えっへっ、どんなんなってんやろ、なんて小さな胸をドキドキさせながら、六時過ぎにカウンターに着席。

生ビールで喉を洗浄していると、親方から『由良の赤ウニですが、二十枚しか揚がらなかったところ、なんとか五枚ほど仕入れることが出来ました。利尻の馬糞と女川のムラサキもご用意しておりますので、三種類を食べ比べてみてください・・・』

グッ、グッフゥ、狙われている。
ラッコの懐にロックオン。

『アイヤァ、それはヤバいっすね。払えなかったらお皿洗いでお許しを、アハッ』と応じるラッコ。

でもラッコの胃の頑健さをご存じの親方。この魚が少ない時期にツテを辿っては寝る間も惜しんでピンピンのピンを手当てしていただいたんですもの、手を合わせて喜んでいただきます。

結局、この夜も五時間の長っ尻。
全てのネタとお酒を飲み干し、お店で知り合ったカップルと四人で二次会に繰り出すラッコ達でした。

さてさてそれでは本題。
いただいた内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜まとめ＞
これでもか、まだ食うのか・・・、食えるのか！
えっ、これもいっちゃう？
ピンピンのピンが怒涛の如く押し寄せます。
これは五時間の長っ尻も、当然と言えば当然か。

＜いただいた内容＞
つまみと握りがリズム良く交互に提供されるスタイルです。
⚫︎が握り、⚪︎がつまみです。

⚪︎モズク：淡路
⚪︎穴子：雉焼き
⚫︎中トロ：小泊
⚫︎新子：三枚漬け
⚫︎泥障烏賊
⚪︎サムライオイスター：赤穂、酢橘、ポン酢
⚪︎眞子鰈：宮城
⚪︎縞鯵：五島
⚪︎黒鮑
⚪︎黒鮑：肝羊羹
⚪︎ムラサキウニ：女川
⚪︎毛蟹：岩手
⚪︎平貝：磯辺、知多産の丸山海苔
⚫︎朝どれ鯵：小田原
⚪︎鰹：タタキ、気仙沼
⚫︎鰹：気仙沼
⚪︎つまと梅の海苔巻き
⚪︎畝須：ミンク鯨
⚪︎小柱
⚪︎眞子鰈：縁側炙り、宮城
⚫︎眞子鰈：宮城
⚫︎漬け：小泊
⚪︎生シラス：小田原、朝獲れ
⚫︎馬糞ウニ：利尻
⚪︎北寄貝の紐と小柱：炙り
⚫︎小肌
⚫︎車海老
⚪︎車海老頭：炙り
⚫︎赤ウニ：由良
⚫︎煮蛤
⚫︎キス：昆布〆
⚫︎穴子
⚫︎トロたく：細巻き
⚪︎お味噌汁：アラ炊き
----- 追加 -----
⚪︎穴子
⚪︎デザート：
　・葡萄各種：長野パープル、鬼灯他
　・黄金桃

＜お酒＞
・生ビール：中
・浅間山：IBUKI、群馬県
・土佐しらぎく：特別純米、斬辛、高知県
・市野屋：純米吟醸原酒、女清水仕込み、大町
・龍勢：和みの辛口、八反錦、竹原
・天狗舞：純米、超辛、白山
・北雪：純米、佐渡
・梅錦：樽酒
・雪の五合庵：吟醸、村上
日本酒は四合くらい

3.91

外観

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最初は生ビール

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群馬の銘酒

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穴子の雉焼き

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高知の銘酒

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小泊の中トロ。夏鮪らしく爽快な脂

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佐賀の新子。三枚付け。このくらいのサイズだと酢に負けないシンコの旨味が迸ります

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泥障烏賊。内側の身のねっとり感に悶絶

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こちらのポン酢は飲み物です

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サムライオイスター。岩ガキよりこのくらいのサイズが好み

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サムライオイスター。赤穂市のブランドです

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右が五島の縞鯵、左が宮城の眞子鰈

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宮城の眞子鰈。抜群の旨味です

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五島の天然縞鯵。養殖の餌を狙いに網の近くに寄ってくるなんちゃって天然物も多い中、こいつはホンモノ。紛れもない天然物です

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鮑の肝羊羹。プリンのような仕立てです。チビチビとつまみながらお酒が進みます

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黒鮑です。ふくよかな旨味をたたえておりました

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女川のムラサキウニ

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一度取り出してから無駄な内臓などをお掃除して盛り付け直しました

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こんな鮮度の良いムラサキウニはそうそういただけません。まるで生クリームを混ぜたバターみたい。巷のウニとは全くの別物です

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ムラサキウニの殻で遊ぶ女史

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長野の銘酒

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岩手産の毛蟹

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毛蟹です。身が詰まっています

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平貝の磯辺焼き

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平貝の磯辺焼き

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小田原の朝どれ鯵

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気仙沼の鰹のタタキ。今年の鰹は近年まれにみる上物です

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タタキは玉ねぎおろし醤油でいただきます

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気仙沼の鰹は握りでも供されました

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竹原の銘酒です

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つま（大根と茗荷など）の梅海苔巻き

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ミンク鯨の畝須。香味野菜で炊き上げ、辛しでいただきます。悶絶級の美味さでした

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小柱。大星がなかなか手に入らない

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眞子鰈の縁側の炙り

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宮城の眞子鰈

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小泊の漬け

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白山の銘酒

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小田和漁師産直の朝どれ生シラス

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生シラスはポン酢をまぶして海苔巻きでいただきました

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利尻の馬糞ウニ。本山葵はラッコが勝手にトッピングしました

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北寄貝の紐と小柱の炙り

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車海老。茹で立て

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由良の赤ウニの特別仕立て。有名な川勝ではありません

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お値段は怖くて書けない由良の赤ウニ特別品です

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煮蛤

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穴子

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キスの昆布〆

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佐渡の銘酒

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トロたく巻き

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追加のツマミです

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穴キュウはラッコの大好物

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村上の銘酒

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玉子焼き

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デザートと葡萄各種と鬼灯

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デザートの黄金桃

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2024/07/28 更新

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9回目

2024/04 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

気が付いたら、またまた五時間弱の木挽町の夜なのだ、の巻

金曜日の夜です。

木挽町です。

今夜は二か月ぶりのこちら、【木挽町とも樹】さんにお伺いしました。といっても、こちらのご常連女史の二人枠に、無理やりふんぞり返っているだけですが・・・、グフッヾ(≧▽≦)ﾉ

東銀座の駅で降りて路地を曲がると、暖色系の行燈の灯りが優しく迎えてくれました。

暖簾をくぐると既に女子は着席中。他にはおひとり様と仕事仲間とおぼしき二人連れの壮年男子がいらっしゃいます。残りは二席ですが、のちほどご常連のご夫妻がいらっしゃり、カウンターが全て埋まりました。

ラッコの椅子にはハート型の腰当てクッションがご用意。一年前の椎間板ヘルニアに苦悶していたラッコの姿を覚えていらっしゃるんですね。

素直に嬉しい。
その気遣いが、細くて短いラッコの琴線をしかと掴みます。

一息ついたところでとなりの女子に呟きます。

『分かってんのやろな。呑みすぎ注意やで。おかげで前回は終電に間に合わんかったのねん』

『分かってるわよぉ、でもすでにタガが外れているっしょ、アハッ』と、裏紀香嬢。

『グッ、グフッ、それをとめるのが姐さんの役割やねん』と、二回り近くも若い女史を姐さんと呼ぶラッコ。

『フフフフッ、いつも仲がよろしいですわねぇ～』と女将。その手には日高見純大吟の季節限定助六が。そして『今日はね閖上の赤貝、こいつは良いっすよ。現地の魚屋が「欲しいっすか？」なんてわざわざ電話してきましたから』と親方。

『ウッ、タ、タガが外れてしまいました・・・』と呻くラッコ。

あ～あっ、やはり、無理や。
ラッコの意志なんて所詮埋め立て地。赤貝地震の揺れだけで、早くも液状化しちゃったのねん。

さてさてそれでは本題です。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走様でした。

＜まとめ＞
前回よりなんとかニ十分早くお会計を済ませたラッコ。慌てて日比谷線に乗り込み、なんとか小田急の最終に滑り込めました。

＜いただいたお皿＞
ツマミと握りがテンポ良く交互に供されます。
⚫︎がツマミ、⚪︎が握りです。

⚫︎モヅク酢：淡路島
⚫︎シラウオ：蒸し、宍道湖
⚫︎穴子：雉焼き
⚪︎中トロ：
⚪︎赤貝：閖上
⚪︎鰯
⚫︎真鯛：小田原
⚫︎ホウボウ：小田原
⚫︎赤貝：紐キュウ
⚫︎本ミル貝
⚫︎蝦蛄：宮城
⚫︎蝦蛄ツメ：宮城
⚫︎生牡蠣：華漣、長崎
⚫︎鳥貝：室津
⚫︎貝紐：炙り
⚫︎鰹：新玉葱おろし
⚫︎ムラサキウニ：函館石崎
⚪︎泥障烏賊：小田原
⚪︎春子鯛
⚫︎鰹：ハランボ焼き
⚫︎小柱：三重
⚫︎毛蟹：函館石崎
⚫︎平貝：磯辺、蕗の味噌
⚪︎細魚：愛知
⚫︎青柳：三重
⚪︎煮蛤：九十九里
⚪︎漬け：湯霜
⚪︎小肌
⚫︎蝦蛄：雄
⚪︎車海老
⚫︎奈良漬け
⚫︎塩辛
⚫︎ムラサキウニ：淡路
⚫︎お味噌汁
⚪︎穴子
⚪︎干瓢巻き
⚫︎玉子
⚫︎デザート：
　・佐藤錦
　・タロッコ：ブラッドオレンジ
　・鬼灯
　・デコポン：蒲郡

＜お酒＞
・生ビール
・日高見：純米大吟醸、助六初桜、石巻
・雨後の月：純米大吟醸、無濾過生原酒、呉
・奈良萬：純米、会津若松
・真澄：漆黒、純米吟醸、諏訪
・梅錦：樽酒、四国中央
・和可娘：純米吟醸、超限定うすにごり、山口
・酒屋八兵衛：生酛純米生原酒、三重県
・鄙願：大吟醸、時分の花、春の酒、村上
日本酒は四合くらい

3.82

外観

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最初は生ビール

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日高見の純米大吟醸の助六です。季節限定品でした

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淡路島の天然もづく。ぶっといヾ(≧▽≦)ﾉ

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宍道湖七珍のひとつ、シラウオの酒蒸し

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穴子の雉焼き。脂がのってきました

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シラウオは藻塩でいただきます

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中トロ。しっとり感が満載

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閖上の赤貝。超肉厚、香り良し

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鰯です。脂乗りが良いので白ネギが合う

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小田原港から直で今朝届いた真鯛

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同じく、小田原港から直で今朝届いたホウボウ。真鯛との味わいの違いが分かるほどの鮮度

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薬味の煎り酒と自家製ポン酢。どちらももはや飲み物です

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手前が藻塩、奥が結晶塩

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閖上の赤貝の紐キュウ。こいつはタマランヾ(≧▽≦)ﾉ

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本ミル貝。貝の季節が到来しました

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宮城のシャコのツメ。こいつがまた抜群にウンマイ

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蝦蛄の親指はまさに美味ヾ(≧▽≦)ﾉ

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浜茹でなので、ちょっとだけ反っています。卵入りのメスでした

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呉の銘酒

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長崎のブランド牡蠣、華漣

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室津の鳥貝。生姜醤油でいただきます

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喜多方の銘酒

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貝紐の炙り

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蝦蛄爪のツメは薬味で根こそぎいただきます。ホントは小皿を舐めたいくらい、アハッヾ(≧▽≦)ﾉ

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カツオです

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カツオは新玉葱おろしで

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お皿に残った薬味は海苔巻きで

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毛蟹が準備されました

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障泥烏賊

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春子鯛

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カツオのハランボ焼き

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諏訪の銘酒

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三重の小柱。大星サイズ

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函館は石崎港の毛蟹。これでもか、というくらいすし詰め状態です

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蕗味噌の入った平貝の磯辺

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村上の銘酒

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細魚

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三重の青柳。この青柳の小柱もつまみでいただきます

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九十九里の煮蛤

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湯霜の漬け

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山口の銘酒

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小肌

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シャコ。オスです

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茹で立ての車海老

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奈良漬け

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三重の銘酒

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淡路のムラサキウニ。まるで生クリーム

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淡路のムラサキウニを海苔でつつみます

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お味噌汁。白身のアラ入り

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穴子です

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干瓢巻き

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ミヤコワスレの生花がカウンターを飾ります

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親方と女将の合わせ技で完成する玉子焼き

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デザート各種

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はしりの佐藤錦です

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2024/04/18 更新

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8回目

2024/02 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

気が付いたら五時間弱の木挽町の夜なのだ・・・、の巻

金曜日の夜です。

木挽町です。

どこにでもある”銀座”と呼ぶより、やはり”木挽町”。素敵な音ですね。お江戸の息吹がラッコの小さなハートをくすぐります。

それはともかく今夜は昨年の神無月以来のこちら、【木挽町とも樹】さんにお伺いしました。
ご一緒するのは毎度のことながら、自称峰不二子・・・

自称ですからね、突っ込みを入れたら可愛そうなので、元峰不二子、と呼ぶ呑み仲間。
それにこちらのお席は彼女の予約枠ですもの。ひとりで来たらプチオコされちゃったもんな、アハッ。

地下鉄の銀座駅で降り、そのまま地下道を三原橋方面へノテノテノテ。地上に出て横断歩道を歌舞伎座方面に進むとそこは昔の木挽町あたり。

予約時間の六時ちょいと過ぎに暖簾をくぐります。
既にラッコの敬愛する開高健にクリソツな壮年男子とお連れの女性がご常連席にお座りになり、その対角線上、小林親方の正面に元峰不二子嬢が鎮座。その横にはラッコ専用腰当てクッションが背もたれに掛けられたお席がひとつ。

一年前に苦悶した椎間板ヘルニア。座るのが苦しく、一度予約をドタキャンしていたラッコ。腰はもう癒えましたが、それでも続く女将のお心遣い。

アアッ、心底嬉しい。
その優しさに甘えて、呑んじゃお、食べちゃお、寛いじゃお、グフッ。

・・・ということで、ここから怒涛の五時間弱。
〆シャンならぬ、〆白州のトワイスアップ（原酒と水の一対一。マッカランの輸入元のサントリーがバブル期に逸らせた記憶が蘇ります）でキメて、昭和通りに飛び出すラッコ。

だってタクシーを捕まえて代々木上原まで急がないと終電に間に合わない！

さてさてそれでは本題です。
いただいた内容は以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走様でした。

追記：
終電に間に合わなかった・・・
本厚木から再度タクって巣に到着したら、もうすぐ二時かよ・・・、グスッ(/ω＼)

＜まとめ＞
今夜は何と言っても小長井（長崎県）の牡蠣、閖上の赤貝に唐津の鮑、知多の本ミル、氷見の寒ブリ、佐島の蛸、三陸岩手の毛蟹に函館のムラサキウニなどなどが抜きんでた美味さ。ツマミ単品でも頭抜けているし、握りにしてもシャリとの相性が抜群。

陸奥湾の鮃の昆布〆をハムハムした後、隣の元峰不二子嬢が鼻息荒く親方に呟きます。

『親方ぁ～、その昆布はこの後、どうされるんですかぁ～？』
『えっ、いやぁ、このままホウりますね・・・』
『ええっ、モ・ッ・タ・イ・な～い』
『炙りましょうか？』
『ええっ？』
『逆浸透した魚の旨味がアクセントになって、昆布チップスのような味わいになりますよ』
『是非是非是非ぃ～』
・・・と、お一人様のロンドン在住金融系男子のスコット君を含めた五名でご相伴。

この酒飲みの心を見透かす臨機応変な対応が好き。
こりゃあ、気が付いたら五時間、経過するわけだ、アハッヾ(≧▽≦)ﾉ

＜いただいたお皿＞
つまみ⚫︎と握り⚪︎が交互に供されます。

⚫︎細魚：骨焼き
⚫︎穴子：雉焼き、対馬
⚫︎牡蠣：小長井、華蓮？
⚪︎中トロ：勝浦
⚪︎赤貝：閖上
⚪︎鰯：千葉
⚫︎鮑：酒蒸し、唐津
⚫︎紐胡：閖上
⚫︎本ミル：知多
⚫︎鮃：昆布〆、青森、真昆布
⚫︎柱と紐の炙り：本ミル、北寄貝
⚫︎虎河豚白子：炙り、シャリ
⚫︎寒鰤：氷見、炙り
⚫︎煮蛸：佐島
⚫︎真昆布：炙り
⚫︎モヅク：淡路、初摘み
⚫︎鮑の肝羊羹：酒粕
⚫︎毛蟹：岩手
⚫︎平貝：磯辺焼き
⚪︎細魚
⚫︎細魚の皮：炙り
⚪︎墨烏賊
⚪︎赤身
⚪︎ムラサキウニ
⚪︎中トロ：気仙沼
⚪︎小肌
⚫︎薬味巻き：刺身のツマにしていた胡瓜と大根
⚪︎車海老
⚫︎車海老の頭：炙り
⚪︎煮蛤
⚫︎小柱
⚫︎北寄貝：炙り
⚪︎ネギトロ巻き
⚪︎穴子：対馬
⚪︎干瓢巻き
⚫︎玉子：芝海老
⚫︎お味噌汁：栃木、湯葉

＜デザート＞
・美濃娘
・ハールレモネ
・鬼灯
・せとか
・甘平
・大将季：鹿児島
・紅まどんな

＜お酒＞
・生ビール
・あたごのまつ：純米吟醸、おりがらみ、大崎
・鶴齢：純米吟醸、南魚沼
・常山：超、純米辛口、五百万石、福井
・梅錦：樽酒、四国中央
・ゆきの美人：純米吟醸、生、山田錦、秋田
・雪の五合庵：吟醸、村上
・大盃：特別純米、高崎
・竹鶴：純米、竹原
・白州：トワイスアップ
日本酒は四合くらい

細魚の骨の塩焼きです。鰻や穴子の骨より遥かに繊細な味わい

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対馬の穴子の雉焼き

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長崎は小長井港の生ガキ。恐らくブランド牡蠣の華蓮じゃないかな。以前、白金高輪の鮨まつうらさんでいただき、そのうっまいを記憶しておりました

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勝浦の中トロ

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閖上の赤貝

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千葉のイワシ

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唐津の鮑。この鮑の汗がウンマイ

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知多の本ミル貝、抜群です

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閖上の赤貝の紐胡

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陸奥湾の鮃の真昆布〆

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北寄貝と本ミル貝の柱と紐の炙り

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トラフグの白子の炙り

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箸で押すと中からドロッと噴き出す白子

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海苔を追加

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混ぜ混ぜしてトラフグ白子の和風リゾット仕立てに変化

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氷見の寒ブリ。皮を炙って香ばしさを演出

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寒ブリの砂摺り部位です

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大根おろしでいただきました

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寒ブリのお腹（砂摺り）部位は破格の美味さ

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鮃の昆布〆に使用した真昆布をじっくりと炙りました。浸潤していた魚の旨味と塩味が残って、これは酒に合う

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淡路の初摘みのモヅク酢。繊維が太い

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唐津の鮑の肝羊羹。隠し味は酒粕。これもお酒を呼ぶヾ(≧▽≦)ﾉ

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噴火湾の毛蟹。女将が仕込みます。無心に身をほじくるのが大好きなのだとか。

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毛蟹はズワイより好き

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平貝の磯辺焼き

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細魚です

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細魚の川の炙り

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墨烏賊です

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赤身です。勝浦です

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ムラサキウニ

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小肌です

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薬味（大根、大葉、胡瓜）の手巻き

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車海老

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車海老の頭の炙り

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気仙沼の中トロ

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煮蛤

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小柱

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北寄貝の炙り

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ネギトロ

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対馬の穴子

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干瓢巻き

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親方の女将の合作玉子焼き

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湯葉のお味噌汁

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イチゴは岐阜の美濃娘。ハールレモネに鬼灯

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鬼灯を剥いたところ

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いくら寒くても最初は生ビール

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続いて宮城の銘酒

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南魚沼の銘酒に切り替えます。

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福意の銘酒

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秋田の銘酒

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村上の銘酒

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竹原の銘酒

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高崎の銘酒

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トワイスアップで〆ました

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このチョコが合う

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2024/02/03 更新

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7回目

2023/10 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

神無月は実は神の月。木挽町には鮨神様がいらっしゃるのだ、の巻

金曜日の夜です。

木挽町です。

今夜はおよそ二か月ぶりのこちら、【木挽町とも樹】さんにお伺いしました。

実は先月の予約だったところ、寒暖差に喉をやられた咳き込みラッコ。カウンターでのその所業は申し訳なく、ドタキャンを許してもらっておりました。

そして運よく今月、金曜日の夜のお席を抑えていただいた裏紀香女史とふたりで、六時半に暖簾をくぐります。

すでに同伴が二組、お一人様の男子がツマミを楽しまれており、親方の正面が二席、空けてありました。そのひとつには、今年の二月に腰を痛めたラッコをおもんばかり、腰当てクッションのご用意。
ああっ、なんだか嬉しい。
腰を落ち着けて食べて呑んでください、ということかな、アハッヾ(≧▽≦)ﾉ

さてさてそれでは本題です。
この季節に他店では滅多にお目にかかれないネタの数々に、朦朧、悶絶、人事不省に陥った五時間弱。駄文が続きますが、どうぞ最後までお読みいただければ幸いです。

なおひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみくださいませ。

そしてご馳走様でした。

＜まとめ＞
いつにも増して、というか毎度毎度のことですが、親方と女将の気合いと気風に思わずたじろぐラッコ。
というのも、名残りの宮城の眞子鰈、愛知のはしりの本ミル、枇杷色の房州黒鮑（撮影モレ）に明石の新イカ、大間と八戸の大トロ食べ比べに女将が丁寧に仕込んだ噴火湾の毛蟹などなどなど・・・
食べて呑んでいるのでお会計もそれなりだけど、それでもコスパが良いと思わせる木挽町の夜。
神無月の十月だけれど、伊勢神宮を除くすべての神が出雲に集まる、というのは俗説で、実は【神の月】。だってここ木挽町には、鮨神様がいつもいらっしゃいますものね
次回は真冬の幸を愉しみに如月で席を確保。
楽しみです。

＜つまみ＞
⚫︎はツマミ、⚪︎は握り。
こちらのシャリは典型的な白シャリ。口に合います。

⚫︎穴子：雉焼き
⚫︎初摘みモズク：淡路
⚫︎イクラ丼
⚫︎黒鮑：琵琶色、房州
⚫︎真蛸：湯掻き、佐島
⚪︎中トロ：八戸、150kg
⚪︎真鰯：北海道
⚪︎新イカ：明石
⚫︎鮟肝：ポン酢
⚫︎眞子鰈：宮城、名残り
⚫︎鰹：気仙沼
⚪︎鰹：気仙沼
⚫︎貝紐と柱の炙り：
　・本ミル、愛知
　・北寄貝、北海道
⚫︎本ミル：愛知
⚫︎真蛸：桜煮
⚫︎毛蟹：噴火湾
⚫︎黒鮑：枇杷色の希少品（興奮のあまり撮影モレ）
⚫︎薬味巻き：胡瓜、大根、茗荷、梅
⚪︎漬け
⚫︎平貝：磯辺巻き
⚪︎椎茸
⚪︎大トロ：八戸、150kg
⚪︎大トロ：大間、240kg、二週間寝かせ
●新イカ：ゲソ、炙り
⚪︎青キス：昆布〆
⚪︎車海老：天然、富津
⚪︎春子鯛：
⚪︎カマス：小田原
⚪︎赤貝：閖上
⚪︎眞子鰈：宮城
⚪︎小肌
⚪︎赤貝の紐胡巻き
⚪︎煮蛤
⚪︎煮穴子：対馬
⚫︎デザート：
　・シャインマスカット：晴王、岡山
　・富士の輝：山梨
　・スモモ：麗玉
　・コミス：洋梨

＜お酒＞
・生ビール
・あべ：純米吟醸、柏崎
・菊姫：純米、ひやおろし、白山
・梅錦：樽酒、愛媛
・篠峯：超無濾過生原酒、奈良
・会津娘：穣、純米吟醸、会津若松
・幻：純米大吟醸原酒、黒箱、竹原
・大那：超辛口純米、大田原
・無想：心静、純米吟醸、村上
・吉祥賀茂鶴：大吟醸、東広島
日本酒は恐らく五合弱くらい

最初は生ビール。隣のお酒は微発泡系でした

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新潟は柏崎のあべ

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対馬の穴子の雉焼き。振り山椒の香りに早くも朦朧とするラッコ

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この漬けイクラは今季最高の味わいでした

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白山の銘酒

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佐島の真蛸

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八戸で揚がった150kgの中トロ

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北海道のマイワシ

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明石の新イカ

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奈良の銘酒

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鮟肝ポン酢。このポン酢がウンマイ。当然、全て飲み干します

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気仙沼の鰹。ハランボ部位をいただきます

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肴は何でもお腹がウンマイ

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本ミルと北寄貝の紐と柱の炙りです

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手酌の裏紀香女史

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なんだかスゴいアングルになりました

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会津若松の銘酒

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愛知の本ミル。これから旬に向けて更に大きくなるはず

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真蛸の桜煮

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このツメが抜群にウンマイ。『奈可久さんに近づきました』と呟くと『あおうでしょ、最近味が変わったなと。十七年たってようやくこの味になりました』となんだか嬉しそうな親方

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手タレを呼びました

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蛸の胴体です。この分厚い壁で内臓を護っています

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この酒器も素敵

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噴火湾の毛蟹。女将さんが丁寧に仕込まれました。毛蟹の味噌がウンマイ

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竹原の銘酒の純米大吟醸です。口上の紙が入っておりました

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ANAの欧米撰のファーストクラスに常備されております

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薬味（大根、茗荷、胡瓜）の梅巻き

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赤身の漬け

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栃木の銘酒

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平貝の磯辺焼き

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椎茸の炙りで口直し

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大トロ食べ比べ：八戸、150kg

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新潟の銘酒

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大トロ食べ比べ：大間、二週間寝かせ、240kg。八戸も十二分に美味しかったけれど、こちらは更に上をいきました

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小肌

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明石の新イカのゲソの炙り

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青キスの昆布〆

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富津の天然車海老

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賀茂鶴の大吟醸です

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ノーギャラで手タレを呼びました

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春子鯛。皮は湯引きしていないけれど、歯切れが良い

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小田原直送のカマス

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閖上の赤貝

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宮城の名残りの眞子鰈

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赤貝の紐胡巻き

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車海老の頭の炙り

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煮蛤です

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都内随一の玉子

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デザートです

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対馬の穴子

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この鮑はデッカイ。親方のストックです

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でっかい鮑の内側

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奥が普通サイズ

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生息域と餌で色が変わるんですね

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この銀青色は神秘

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銀青色に吸い込まれそう

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顔無しです。他のお客様がお帰りになった後なので、余興です

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神秘の色です

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2023/10/28 更新

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6回目

2023/08 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥60,000～￥79,999

/ 1人

盛夏の粋と意気に興奮した木挽町の夜なのだ、の巻

木曜日の夜です。

銀座木挽町です。

およそ二ヶ月ぶりのこちら、″木挽町とも樹″さんにひとりでお伺いしました。

六時ちょいと前に路地に入ると、ちょうど暖簾がかかったところ。女将さんから『腰の具合はいかがですか？』なんてクッションを手に微笑まれれば、『お願いします』なんてね。

とうの昔に癒えている筈なのに、ご好意には甘えるものなのだ、アハッ\(//∇//)\

程なくすると二人連れの三組がいらっしゃり、淡路の天然生モズクで今夜の宴がスタート。

さてさてそれでは本題です。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜まとめ＞
おひとり様用の一番奥に座り、先ずは生ビールで水分補給。正面を見ると、朱華色の暖簾に白抜きの店名が小粋な雰囲気を醸します。
フムゥ、何気なく落款を確認すると【新津】の文字が。
アイヤァ、今までは死角だったから気が付かなかったけれど、へえっ、かの″きよ田″の二代目、新津武昭氏の書なんだ。
開店される時の贈り物かな？

＜いただいたもの＞
▷がつまみで⚫︎が握りです。

今夜は何と言っても本ミル。コイツは今までに無い上物でした。

加えて、女川の殻付きキタムラサキウニに唐津と由良スペシャルの赤ウニ食べ比べ。
アカン！
もともと少ない理性が吹き飛んでしまう。

おまけに北海道の小柱。剥きは船橋のお母様たち。
この季節にこんな大星サイズの小柱なんて、これは明らかに時価やな、火傷してまうで、と一瞬怯むものの、無鉄砲なまでの食欲を制御し切れないラッコ。
小柱をつまみで所望し、お酒も各半合のつもりが明らかに一合弱・・・

翌朝は四時起きなのに、軽く一二合で終える予定だったのに、グッフゥ、呑んでもうた、やってもうた、諭吉さんを七人も呼んでもうた。

まるで暴走機関車ならぬ暴走ラッコやな、アハッ\(//∇//)\

▷モヅク酢：淡路初摘み、酢橘
▷穴子：雉焼き
⚫︎中トロ：大間、69kg
⚫︎新子：佐賀、三枚付け
⚫︎白鱚：昆布〆、木の芽
▷鱸：洗い、ポン酢
▷鯛皮：湯引き
▷キタムラサキ：女川
▷本ミル貝：愛知
▷貝柱と紐：炙り、本ミル、北寄貝
▷蒸し鮑：島根
▷肝羊羹：鮑、歯
⚫︎生シラス：軍艦、小田原、朝獲れ
▷鰹：新玉葱、気仙沼
▷鰹：ハランボ、炙り
⚫︎小柱：軍艦、北海道
▷毛蟹：石巻、酢橘、蟹酢
▷赤ウニ：唐津、奈良漬
▷薬巻き：梅干し、手巻き
▷平貝：磯辺
▷塩辛：スルメイカ、追いシャリ
⚫︎泥障烏賊：小田原
⚫︎赤身：漬け
⚫︎車海老
⚫︎鯵：小田原、定置網、朝獲れ
⚫︎大トロ：剥がし
⚫︎赤ウニ：由良
▷お味噌汁：鱸のアラ
----- 追加 -----
▷小柱
▷白子：ボイル
⚫︎穴子
▷玉子
----- 追加終わり-----
▷デザート：ブドウ六種
　・シャインマスカット
　・デラウェア
　・コトピー
　・富士の輝き
　・クィーンルージュ
　・長野パープル

＜お酒＞
・生ビール：小グラス
・仙禽：オーガニックナチュール、栃木
・冨久長：白麹、広島
・宮泉：純米、火入れ、福島
・MIYASAKA：純米吟醸、長野
・日高見：純米吟醸、愛山、宮城
・無想：心静、辛口生純米吟醸、新潟
・八海山：純米大吟醸、雪室貯蔵三年、新潟
お酒は多分、五合くらい・・・

佐賀の新子の三枚付け

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キスの昆布〆。木の芽の香りが素敵

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毛蟹はズワイよりウンマイ（＾◇＾）

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$木挽町とも樹 - 女川のキタムラサキウニ。殻を割ってピンセットで汚れを摘んで丁寧に掃除。ものすごい手間です\(//∇//)\$

女川のキタムラサキウニ。殻を割ってピンセットで汚れを摘んで丁寧に掃除。ものすごい手間です\(//∇//)\

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小柱はラッコのだいこう

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淡路島の天然モヅク。繊維がぶっとい！

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定番の穴子の付け焼き

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中トロかな？

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山口の鮑

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鮑の肝羊羹。トッピングは鮑の歯

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このツマが好き

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鱸です。旬ですね。サッと洗いで供します

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真鯛の皮の湯引きです

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この本ミルは今シーズンのナンバーワン

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本ミルと北寄貝の紐と柱の炙り

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朝獲れの小田原のシラス。二時に出港、五時に帰港、午前中に木挽町まで即納

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$木挽町とも樹 - 鮮度の違いは目でわかる。明日になるともうドロドロです\(//∇//)\$

鮮度の違いは目でわかる。明日になるともうドロドロです\(//∇//)\

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気仙沼のカツオです

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気仙沼のカツオ。薬味はおろした新玉葱と土佐醤油

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気仙沼のカツオのハランボの炙りです

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小柱の軍艦です。あまりにも美味しかったので、ツマミでもいただきました

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とも樹さんには毛蟹があるので嬉しい

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唐津の赤ウニと奈良漬

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ツマは全部食べてしまったので、これは新しいツマ

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スルメイカの塩辛です。お酒の最強のお供です

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平貝の磯辺

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泥障烏賊です

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赤身の漬け

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車海老です

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残った塩辛汁に追いシャリ

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小田原の朝獲れ鯵。生シラスと同じタイミングでも届きます

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スルメイカの塩辛です。追いシャリで残さずいただきます

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大トロの剥がしの鞍掛けです

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由良のスペシャル赤ウニ

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$木挽町とも樹 - 宮城のアイザワ水産の有明海苔。皇室献上海苔の最年少漁師さんです。香りが濃ゆい\(//∇//)\$

宮城のアイザワ水産の有明海苔。皇室献上海苔の最年少漁師さんです。香りが濃ゆい\(//∇//)\

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小柱と海苔はお友達

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朝獲れシラスを軽くボイル。生も良いけどゆがきもオッケー

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やはり穴子は食べて帰らないと

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此方の玉子が好き。NHKの美の壷でもご紹介

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左下に小さく、新津、の落款が

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鱸のアラのお味噌汁

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デザートの六種のブドウ

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最初は生ビール

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栃木の銘酒です

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広島の銘酒

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長野の銘酒

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福島の銘酒

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宮城の銘酒です

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新潟の銘酒

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新潟の銘酒

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ちょうど行燈に灯りが灯ったところ

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2023/08/04 更新

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5回目

2023/06 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥60,000～￥79,999

/ 1人

初夏の薫りに抱かれる木挽町の夜なのだ、の巻

金曜日の夜です。

東銀座です。

今夜は五ヶ月振りのこちら、木挽町とも樹さんに自称裏紀香嬢と二人でお伺いしました。

ちょっと間が開いてしまいました。
というのも、ホントは三月にお伺いする予定が、まさかの椎間板ヘルニアで床に伏せっていたラッコ。

幸い件の男子に代打に立っていただいたものの、腰の痛みも癒えた翌週からは、ううっ、グッフゥ、早く木挽町の気風に触れてみたい・・・、と悶々とする日々。

予約の六時ちょうどに暖簾をくぐります。
すでに壮年男子の三人連れが角に着席中。後ほど同世代のカップルがお見えになり、七名でスタートします。

さてさてそれでは本題。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走さまでした。

＜まとめ＞
腰痛で一度パスしたラッコのために、腰にあてるクッションをご用意いただいておりました。
さりげない気遣いに悶絶級の感謝。
ここまでの気配り気働きのできるお店は少ないのでは。
優しいなぁ（＾◇＾）
親方と女将さんの江戸っ子の気風に癒されつつ、その居心地の良さから気がつけば十一時過ぎ。
あっという間の五時間でした。
参りました。これは通いますね。

＜いただいたお皿＞
握りは⚫︎、つまみは▷
提供順です。
爆飲爆食するラッコ達に、これもあれもと垂涎のツマミが目の前に。お酒が進む進む。
あまりにも興が高じたせいで理性が吹き飛び、『終電？まっ、いっか・・・』なんて、結局巣にたどり着いたのは日付けの変わった午前二時過ぎ。
ああっ、やってもうた。もう若く無いのに\(//∇//)\

▷もずく酢：淡路、初摘み
⚫︎中トロ
⚫︎赤貝：閖上
▷穴子：雉焼き
⚫︎鰯
▷蝦蛄爪
▷紐キュウ
▷青柳：三重
▷蝦蛄：石巻、子持ち
▷蒸し鮑
▷鮑肝羊羹
▷紐と小柱：炙り
▷眞子鰈
▷眞子鰈：縁側
▷小柱：三重、丸で仕入れた青柳から取り出しました
▷鳥貝
▷鰹：おろし玉葱
▷毛蟹：宗谷
▷奈良漬け
▷赤ウニ：由良、小丼仕立て、奈良漬け
▷平貝：磯辺、蕗味噌
▷金目鯛：昆布〆
⚫︎眞子鰈：昆布〆、宮城、柚子胡椒
▷ツマ巻き
⚫︎赤身：漬け
⚫︎鯵：早川、大磯沖
⚫︎泥障烏賊
⚫︎小肌
⚫︎蝦蛄
▷春子鯛：黄身酢朧
▷泥障烏賊：おまけ
▷塩辛
⚫︎車海老
⚫︎ムラサキウニ
⚫︎煮蛤
⚫︎煮穴子：対馬
⚫︎トロ巻き
⚫︎創作海苔巻き：大根、胡瓜、沢庵、胡麻
▷玉子

＜デザート＞
・サクランボ、ホオヅキ、オレンジ？などなど

＜お酒＞
・生ビール
・石鎚：吟醸、愛媛
：雪の五合庵：吟醸、新潟
・乾坤一：純米吟醸、鈴風、宮城
・貴：濃醇辛口純米、山口
・大七：純米生酛、福島
・義侠：縁、東条特A山田錦、愛知
・梅錦：樽酒、二杯
・竹鶴：塩辛に合わせて

ルビー色に輝く赤身の漬け。文句無しの美味さ

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いきなりの中トロ。真冬の魚体と比べても遜色無し

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泥障烏賊です

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閖上の赤貝。市場を通さず、石巻の魚屋さんから直で引きます

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宮城の眞子鰈です。昆布〆。薬味は柚子胡椒

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大磯沖で捕まり早川に揚がった鯵です。切り口がエロい。脂が抜群にウンマイ

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確か由良の赤ウニ。ツブが全く壊れていない

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宗谷の毛蟹。蟹の王様だと思います

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淡路の初摘みもずく酢。繊維が太い

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穴子の雉焼き。これからどんどん脂がのってくるのかな

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鰯です。その肉厚な身にビックリポン

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石巻の蝦蛄爪。十匹くらいかな。コイツはラッコの秘密のツマミです

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蝦蛄爪は甘いツメでいただきます

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閖上の赤貝の紐キュウ

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三重の青柳です

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石巻の蝦蛄。子持ちでした

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蒸し鮑です。こんな美しい琵琶色の個体は希少品

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鮑の肝を裏漉しした羊羹仕立て。乗っかっているのは鮑の歯です

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鮑の歯。個体に二本、備わっています

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色んな貝類の紐や柱の炙り

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眞子鰈。肉厚。撮影漏れした縁側もまんまるくてプリプリでした

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三重から丸で仕入れた青柳から取り出した小柱。こんな丁寧な仕込みをすることお店はホントに少ない

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鳥貝。生体反応で屹立しました

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鳥貝の貝殻です

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$木挽町とも樹 - なんだかタイガーマスクに出てくる覆面レスラーみたいや、アハッ\(//∇//)\$

なんだかタイガーマスクに出てくる覆面レスラーみたいや、アハッ\(//∇//)\

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カツオのタタキです

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玉葱醤油でいただきます

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箸休めの奈良漬け

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赤ウニの小鉢

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由良だったかな？

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平貝の磯辺。薬味は蕗味噌です

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金目鯛です。昆布〆

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ツマを手巻きに。これがシャリシャリしていてウンマイ

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石巻の蝦蛄

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春子鯛の黄身酢オボロと泥障烏賊

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ムラサキウニです

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春子鯛の黄身酢オボロです

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イカの塩辛だったっけな？

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車海老。火入れは半レアです

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煮蛤です

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穴子です。対馬です

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トロ巻きです

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創作巻き。大根、胡瓜と沢庵。

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玉子

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〆のデザート

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腰当てのクッションです。涙が出るほど嬉しかった

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初夏の風に揺れる暖簾

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最初は生ビール

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イカの塩辛には竹鶴のウイスキーが合う

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愛媛の夏酒からスタート

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宮城の銘酒

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愛知の銘酒

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山口の銘酒

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福島の銘酒

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2023/06/17 更新

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4回目

2023/01 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥60,000～￥79,999

/ 1人

木挽町を閑かに照らす、とも樹の冬灯しなのだ、の巻

木曜日の夜です。

木挽町です。
今の住所表記は銀座四丁目ですが、う～む、なんともつまらない。

そんな無味乾燥な呼称より、江戸開幕（カイバク）時の街づくりに全国から集まった鋸職人の町、”木挽町”のほうが粋でカッコ良いなぁ。六本木だって、材木町、霞町、龍土町に戻せば良いのに、アハッ。

それはともかく、すっかり陽も落ちた夕暮れ、昭和通りから右に折れると柔らかな暖色系の灯りが足元を照らします。

およそ三か月ぶりのお伺い。
ツマミも握りも銘酒も、それらすべてがドストライクなこちら、”木挽町とも樹”さん。

こちらのご常連女史と二人で訪れました。
今夜は他に、二組の男女とお一人様の壮年男子を交えた七名でカウンターを囲みます。

ふうぅ～、それにしても、なんとも心地良い空間。
呑むは食うわの五時間弱。お会計を済ませたのは十時半過ぎの大団円。

居酒屋使いしてなんだか申し訳ないけれど、だって魚が美味しいんだもん。デブ猫に変身しちゃうぞ、グフッ。

お陰でお会計は諭吉六枚超。
鳥取のズワイガニも大好物の蝦蛄爪もいただいたので、納得の内容でした。

さてさてそれでは本題です。
いただいたものは以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走様でした。

＜まとめ＞
今夜の出色は全てといえば全てだけど、その中でも肉厚でサクサク食感の赤貝、青柳の潮の香り、脂ドレスを纏った鰯に一週間ほど寝かせた本マグロ。
年が明けて四件目のお鮨屋さんだけど、これだけのネタが揃っているのはこちらだけ。
さらに面白かったのは、オリーブオイル。

木製冷蔵庫の隙間にそのボトルを発見したラッコ。

『サッシカイヤのオリーブオイルや！』
『エヘッ、ご常連の方からいただきました』
『えっへぇ～。貴重品っすよぉ～で』
『小皿に取りましょうか』

お塩も追加し、車海老を浸します。
うっ、ウッフン、ウンマイ。
オッと失礼。還暦爺さんのウッフンはキモイっすよね、アハッヾ(≧▽≦)ﾉ

＜つまみ：●つまみ、〇握り＞
●穴子：雉焼き
○中トロ：一週間寝かせ
○鰯
○赤貝
●蒸し鮑
●鮃
●真鯛
●青柳
●寒鰤
●赤貝紐と北寄貝柱：炙り
●赤貝紐巻き
●鮃縁側：炙り
●真蛸：桜煮、佐島
●蝦蛄爪
●虎河豚白子：炙り
●平貝磯辺焼き
●もずく酢
●桃ちゃんズワイガニ：鳥取
●蝦蛄
●妻：手巻き
○墨烏賊
○赤身
○椎茸
●細魚
●北寄貝炙り
●鯖
●車海老
●車海老頭
○小肌
○ムラサキウニ：立待岬（函館）
○大トロ：剥がし
○金目鯛：炙り
●お味噌汁：真鯛、兜
●蝦蛄
○剥がし：細巻き
○穴子

ハールレモン、瀬戸か

＜お酒＞
・生ビール：中グラス
・出雲富士：純米大吟醸、無濾過生原酒、出雲
・末廣：山廃純米、会津若松
・田中六五：純米、糸島
・梅錦：樽酒
・弥右エ門：純米、喜多方
・奈良萬：純米、生酒、おりがらみ、喜多方
・雪の五合庵：大吟醸、村上
・栗駒山：特別純米、栗原
・北雪：純米、佐渡
・沢の鶴：特別純米、実楽山田錦、神戸
日本酒は十種類で五合くらい

最初は生ビール

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島根の銘酒です

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穴子の雉焼きです

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一週間寝かせた本マグロの中トロ

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福島の銘酒。年末年始を東北の温泉で骨休みされた親方夫婦。福島の温泉で味わい、即購入されたとのことでした

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鰯です。この脂のシースルードレスが美しい

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肉厚の赤貝です。シャクシャク食感がウンマイ。

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蒸し鮑です。天目風の器です

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$木挽町とも樹 - お造り用の煎り酒です。これは飲めてしまう、アハッ\(//∇//)\$

お造り用の煎り酒です。これは飲めてしまう、アハッ\(//∇//)\

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左が鮃、右が真鯛です

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鮃です。縁側は後で付け焼きに。

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真鯛です。鮃と鯛の味わいの違いがよくわかります。

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青柳です。この潮の香りが大好き

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煎り酒に浸る青柳

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赤貝の紐と北寄貝の柱の付け焼き

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糸島の銘酒

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寒鰤の背トロです。北海道です

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赤貝の紐巻きです

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鮃の縁側の付け焼きです

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佐島のタコの桜煮です

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隣の女史は悪戯好きです。親方がラッコにそっと出してくれた蝦蛄爪を侵略しますヾ(≧▽≦)ﾉ

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シャコの爪はラッコの大好物

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$木挽町とも樹 - 虎河豚の白子の炙りです。この季節のお約束\(//∇//)\$

虎河豚の白子の炙りです。この季節のお約束\(//∇//)\

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$木挽町とも樹 - 平貝の磯辺焼きですが、隣の女史が『半分、よこしなさいヨォ』なんて、摘んできます。手元にはちゃんと一人前があるのにぃ、アハッ\(//∇//)\$

平貝の磯辺焼きですが、隣の女史が『半分、よこしなさいヨォ』なんて、摘んできます。手元にはちゃんと一人前があるのにぃ、アハッ\(//∇//)\

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箸休めのモヅク酢です

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これまでは毛蟹でしたが、今夜は鳥取のズワイ蟹

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だからぁ、自分のズワイ蟹もあるのに、ラッコの蟹にちょっかいを出す、自称、藤原紀香、もどき・・・

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このズワイ蟹はウンマイ

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喜多方の銘酒です

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鳥取のズワイを殻から外したところ。味噌和えです。これだけでお酒が一合、いけちゃいます

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蟹酢に浸したズワイ蟹に、となりの女子が酢橘を絞ります

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ああっ、ヤバイ。毛蟹も好きだけど、ズワイもウンマイ

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蝦蛄です

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薬味の大根などの千切りを海苔で手巻きに。

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酒器も素敵です

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墨烏賊です

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ルビー色の赤身が艶めかしい

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椎茸です

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細魚です。握りのところ、ツマミで所望

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北寄貝の炙りです

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左がサバ、右が車海老です

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車海老の紅白柄は睦月の必需品

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サバです。これはウンマイ

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サッシカイアのオリーブオイルに浸かる車海老

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栗原市の銘酒です

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車海老の頭を軽く炙ります

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小肌です

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函館は立待岬のムラサキウニ

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大トロの剥がし

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金目鯛の皮の炙り

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真鯛の兜のお味噌汁

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蝦蛄。握るところ、ツマミで所望

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剥がしの細巻き

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穴子です

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澤の鶴です

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$木挽町とも樹 - 玉子です。真ん中の線に興味のある方は、NHKの美の壺をご覧ください\(//∇//)\$

玉子です。真ん中の線に興味のある方は、NHKの美の壺をご覧ください\(//∇//)\

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$木挽町とも樹 - 締めのカッパ巻きです。胡瓜の水分でお口をリフレッシュ、アハッ\(//∇//)\$

締めのカッパ巻きです。胡瓜の水分でお口をリフレッシュ、アハッ\(//∇//)\

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2023/01/22 更新

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3回目

2022/10 訪問

夜の点数：4.9
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥50,000～￥59,999

/ 1人

静かな鼓動にときめく木挽町の夜なのだ・・・の巻

木曜日の夜です。

木挽町です。

およそ二か月振りのお伺い。
その節は玄関脇でコオロギが鳴いておりましたが、流石に神無月ともなると、迷いネコの♪ニャーッ♪しか耳に届きません。

静かな路地。
昭和通りから十数メートル入っただけなのに、その通りは薄暗く、耳障りな音もせず、江戸城大修理に上京した多くの木挽き達の静かな息遣いが、今もラッコを優しく包み込みます。

六時ちょいと前に暖簾をくぐると、既にお一人様男子と二組の熟年カップルが歓談中。みなさん、お早いスタートですね。

ほどなくすると、ご常連の裏紀香嬢も到着。
生ビールと日本酒で乾杯し、十月のツマミと握りの怒涛の行進が始まりました。

さてさてそれでは本題です。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみいただければ幸いです。

そしてご馳走様でした。

＜まとめ＞
これでもか！
まだ、食べるのか！
おおっ、更に呑んじゃうの？
食の太い大酒呑みには、まさにグラン・パラディーゾ！
至高の天国やねん。

＜ツマミ＞
●ツマミ、◇握りが、適度なリズムでカウンターに並びます。

周囲を気にされながら、ソ～ッと出される一枚の小皿。
ラッコの大好物の蝦蛄爪です。
素早く隠すように受け取り、左右の客人のブラインドになる位置に置きます。全ての方にお出しすると、ひとり二本程度になってしまう希少品。
『どうしてここに置くのよぉ～』と、舌ったらずな妙齢裏紀香。
まだまだ修練が足りねぇ～なぁ、なんて、無言で『メッ！』と見つめながら、親方には目立たぬよう軽く頭を下げて静かにアムアムアムッ！
はぁぁぁぁぁっ～！
心地良い。
あっという間の五時間弱。最後にやって来て最後に帰る大酒呑みの二人。ひとり呑みではこうはいかないので、同類に出会えた食べログには感謝しかありません。

●蒸し鮑
●穴子：雉焼き
◇中トロ
◇墨烏賊
◇鱚：昆布〆
●真鯛：熟成
●鮃：朝〆
●酢牡蠣
●鰹：タタキ
◇鰹：握り
●白子：炙り、シャリ
●蝦蛄
●石垣貝
●鮑の肝羊羹
●墨烏賊のゲソ炙り
●煮蛸：脚、頭
●墨烏賊の肝バターソテー：撮影モレ
●胡瓜と大根の海苔巻き：ねり梅
◇イクラ
●もずく：沼島
●蝦蛄爪
◇鰯
●毛蟹：噴火湾
●蝦蛄爪：追加
◇赤身
◇鯵
◇小肌
◇皮剥：肝乗せ
◇バフンウニ：奈良漬け
◇春子鯛
◇大トロ：砂摺り
◇車海老
◇穴子
◇とろたく：細巻き
●車海老：頭の炙り
●塩辛
●お吸い物：鳴門ワカメ、北寄貝
●玉子
●デザート：
　・マスカットノワール
　・ウインク
　・洋梨：コミス
　・鬼灯

＜お酒＞
・生ビール：中グラス
・フモトヰ：きもと特別純米、山形
・あたごのまつ：純米吟醸、ささら冷卸、宮城
・洌：純米大吟醸、山形
・香取：酵母無添加無濾過、純米、千葉
・日高見：純米、宮城
・梅錦：ノーエチケットの特別酒
・鄙願：大吟醸、新潟
・雪の五合庵：吟醸、新潟
・どぶろく：nondo、岩手
日本酒は四合半くらいかな。

外観

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最初はサッパリ系のフモトヰ

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名残の鮑の蒸し物。次第に痩せて来たのか、蒸すと体積も三割減になるのだとか

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穴子の雉焼き。ホックホクの舌触りです。焦げた醤油生地の香りに悶絶します

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中トロです。脂が乗り始めました

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墨烏賊の小イカです。つるんつるんの食感

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鱚の昆布〆。木の芽の香りが爽快。江戸前の仕事も完璧です。

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熟成させた真鯛。シットリじんわり、旨味が舌の上に広がります

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朝〆の鮃。熟成させた真鯛と異なりコリッコリの食感でした

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牡蠣です。振り酢橘でいただきます。生クリームのような舌触りでした

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大崎の銘酒

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カツオのお腹。抜群にウンマイ。薬味はおろし玉ねぎ醤油です

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この鰹は握りにしてもウンマイ

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白子を軽く炙ってシャリの乗っけました。

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蝦蛄です。活で仕入れ店内で湯がきます。なので垂涎の希少品、蝦蛄爪にあり付けます

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石垣貝です。裏のモフモフがウンマイ

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米沢の銘酒

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小イカのゲソの炙りと鮑の肝羊羹

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この鮑の肝羊羹をチビチビと日本酒で舐めるようにいただくのが好き

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あたりたての胡麻を軽く炙ったゲソに搦めます。香りが違う！

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蛸の煮物。脚に加え頭もいただきます

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千葉の銘酒

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お皿に残った薬味の大根と胡瓜の千切りに練り梅を塗って海苔巻きに。抜群の箸休めです

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煮蛸にはツメが合う

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名残の新イクラです。皮がまだ柔らかい

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沼島のもづく。お酒が進みます

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蝦蛄爪です。八～九尾分は有りそう

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ラッコの大好物の蝦蛄爪

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鰯です。サイズは小鰯くらい。確か愛知だったかな？

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噴火湾の毛蟹です。薬味は酢橘

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毛蟹の中身が詰まっています

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石巻の銘酒

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更に十尾以上の蝦蛄爪が追加

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赤身です

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鰺です

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小肌です

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カワハギの肝乗せです

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バフンウニです。トッピングは奈良漬け

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春子鯛です

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砂摺りです

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車海老です。茹で立ての半生

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穴子です

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トロタクの細巻き

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車海老の頭の炙り

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塩辛。これは酒に合う！

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新潟は大洋酒造の雪の五合庵

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北寄貝と鳴門のワカメの潮仕立て

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玉子

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NHKの美の壺で紹介されていた玉子焼き

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どぶろくです

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どぶろく

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2022/10/29 更新

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2回目

2022/08 訪問

夜の点数：4.8
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥50,000～￥59,999

/ 1人

蟋蟀（コオロギ）の鳴く木挽町の夜なのだ、の巻

金曜日の夜です。

木挽町です。

三原橋の袂を抜け歌舞伎座の裏へ。
三越辺りの喧騒が一転、昭和通りを渡るとそこは旧き良き昭和の息遣い漂う静謐な空間。

およそ三ヶ月ぶりの″とも樹″さん。
前回と同様、こちらのご常連女史とお伺いしました。

とも樹さんの魅力は何と言っても、長っ尻、大歓迎なところ。

『後ろは入れておりませんので、ごゆっくりお呑みください』と呟く親方。

酒呑みを甘やかすと大変だぞぉ〜、なんてモジモジしながらも、あまりものネタの多さに気がつけば四時間半の大団円。

ラッコは二回目だというのに、お連れいただいた女史のおかげで破格の扱い。

だって前回、太いご常連さまだけに供された蝦蛄の爪。確かに確かに、物欲しそうなヨダレを垂らしながら、そのひとつひとつを舐め回すようにガン見していたラッコ。

よほど親方の記憶に刺さっていたのか、『今夜はご用意しております』と四尾分の爪が目の前に。仕込みは七尾なので、その半数以上をワガママな胃に叩き込んでしまいました。

もう誰も日本酒トレインを止められない、アハッ。

こちらは通いますね。
そしてご馳走さまでした。

いただいたものは以下の通り。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお楽しみください。

＜まとめ＞
溢れんばかりのおもてなし。
お客さんに喜んでいただこう、という思いが静かに熱い熱を帯びております。

♪コロコロコロ、コロコロコロ♪
ゆっくりとツマミをいただき、静かにお猪口を傾けながら、戸口から聞こえるコオロギの羽根を擦る音色。
風流ですね。秋が忍足で近づいて参りました。

そんな江戸の風情に酔いしれながら、これでもか、と目の前に展開する珠玉のネタの数々。お一人でここまで多くのネタを仕込んで、そのどれもがピンピンなんてもう、一体全体いつ寝ていらっしゃるのか・・・？

市場を通さない生産者直のネタは、お店を閉めてから真夜中に発注。それが翌朝の九時には活で到着。
便利な世の中になりました。
でもそれも、漁業従事者の方達の不断の努力があってこそ。
衷心より感謝いたします。

＜いただいたもの：順番通り、●がツマミ、○は握り＞
●もずく：淡路島
●穴子：雉焼き
○中トロ：青森
○泥障烏賊
○新子：出水
●鮃と縁側：塩、ポン酢、青森
●石陰貝：三陸
●黒鮑：肝羊羹と鮑の歯添え、秋田
●牡蠣：厚岸、酢橘、ポン酢
●鰹：おろし玉ねぎ、気仙沼
●鰹：はらんぼ焼き、気仙沼
○生シラス：今朝獲れ、小田原
●手巻き：大根、胡瓜、茗荷
○新イカ：出水
●新イカ：ゲソ、出水
●新イカ：ゴロ
●毛蟹：噴火湾
○赤身：湯霜
○シロギス：真昆布〆
○馬糞ウニ：塩水、利尻
●平貝：磯辺
●蝦蛄：爪、三陸
○蝦蛄：三陸
●蛸：桜煮
○赤ウニ：由良
○赤ウニ：由良、箱違い
○鮃：真昆布〆、青森
○車海老
○北寄貝
●車海老：頭
○剥がし：青森
●穴子：炙り
●デザート：
　・ブラックキング、マニキュアフィンガー
　・蒲郡ミカン、鬼灯

＜お酒＞
・生ビール
・月山おろち：生酛純米、安来
・ゆきの美人：純米吟醸、酒米：改良信交、秋田
・出雲富士：純米吟醸、出雲
・栗駒山田錦：特別純米、栗駒
・奈良萬：純米、喜多方
・伯楽星：特別純米、大崎
・賀茂鶴双鶴：大吟醸、東広島
・梅錦：ラベル無し×2
日本酒は五合弱

剥がしです。エロいくらいにウンマイっす

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出水の新子の二枚付け。間違いの無い美味さ

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この由良の赤ウニは絶品。萩や下関や唐津よりもウンマイっす

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泥障烏賊です。飾り包丁が綺麗

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新イクラを軍艦仕立てに

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大トロに近い部位の中トロ。真冬のマグロにヒケを取らないピンピンの最高品質でした。親方も『これ、凄いっすよね』とニンマリ、微笑みます。産地は尻労の東の太平洋。素敵なマグロでした。

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淡路島だったかな、のモヅク。聞き間違いだったら御免なさい

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初っ端からビールのあてに対馬の穴子の雉焼き。蒸していないので程よい食感に舌が喜びます。

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青森の鮃と縁側。縁側の肉が厚い。この時期でもうたんまりと脂を溜め込んでおりました。縁側は山葵醬油で、身はポン酢ですいただきました。

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三陸の石垣貝。別名、石陰貝。鳥貝と北寄貝、青柳を足して割ったような食感と風味でした。

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石陰貝。鮮度が良いので裏のモフモフが生きています

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秋田の黒アワビの肝羊羹。抜群の美味さ。トッピングはアワビの歯のスライスです。他店なら簡単に捨ててしまう部位。親方の丁寧な仕込みが遺憾なく発揮されております。

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$木挽町とも樹 - 秋田の黒アワビの蒸し。このアワビスープがウンマイっす。シャワーです浴びたいくらい、アハッ\(//∇//)\$

秋田の黒アワビの蒸し。このアワビスープがウンマイっす。シャワーです浴びたいくらい、アハッ\(//∇//)\

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厚岸の牡蠣。酢橘を振りかけ、ポン酢でいただきました。ちょうど良いサイズ。濃厚な生クリームのようなお味でした

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ネタ箱を取り出します。左を見てすかさず『ハッ剥がしや！』と叫ぶラッコ。『後で握ります』と嬉しそうな親方。右はカツオの柵とそのハランボです。

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ポン酢に沈む厚岸の牡蠣

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気仙沼のカツオ

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カツオはおろし玉ねぎですいただきます。水分の少ない小玉です、、

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カツオのハランボをつけ醤油を塗って炙りました

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カツオのハランボの断面です。中は半レア

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今朝獲れの小田原の生シラス。鮮度が良いので全く苦く無い。チョビチョビとツマミですいただき、三國屋の海苔で軍艦に。

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出水の新イカの勢揃い

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口直しに大根、胡瓜、茗荷の千切りを巻いた手巻きで口の中を洗います

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出水の新イカとゲソ

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新イカのゴロを含む内臓。軽く湯通し。こんな手間のかかる仕事、とも樹さんの他は、どなたも手をつけないのでは？

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噴火湾の毛蟹。垂涎のツマミ月山これでもか、と並びます

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名残の利尻の塩水馬糞ウニ。色艶が抜群です

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青森の本鮪の赤身の湯霜仕立て

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シロギスの真昆布〆です

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利尻の塩水馬糞ウニを軍艦で。ヤバイ！コイツは本物です

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三陸のシャコのツメ。四尾分です

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平貝の磯辺巻き

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元峰不二子嬢がちょっかいを出してきます

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三陸の蝦蛄。活で届いて店内で湯がきます。市場のトレイ売りとは全く異なる香り！

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鯵です。おろし生姜と白ネギをトッピング

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蛸の桜煮です。タウリンが生きています

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由良の赤ウニ最高級品です。よく見かける川勝さんでは有りません。明かせませんが●田●さんです。

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これも由良の●田●さんの赤ウニです。もう何も言えねぇ！

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鮃の真昆布〆

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車海老。半レアです。ただただ、甘い！

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北寄貝です。裏のモフモフは高鮮度の証

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車海老の頭をつまみでいただきます

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追加のおつまみ。煮穴子を炙っていただきました

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今夜のネタのアラや殻全部入りのお出汁

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玉子焼き。端っこをいただきました

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デザートです

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蒸し暑かったので、最初は生ビール

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島根は安来の銘酒

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秋田の純吟。酒米はラッコも初めての改良信交。ウンマいっす！

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出雲の銘酒。出雲産山田錦100%です

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宮城の銘酒

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西条の銘酒

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喜多方の銘酒

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大崎の銘酒

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小粋な店構え

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コオロギの巣箱です

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2022/08/27 更新

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1回目

2022/05 訪問

夜の点数：4.8
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥50,000～￥59,999

/ 1人

木挽町の吐息か三十間堀の溜息か・・・の巻

木曜日の夜です。

今宵は元峰不二子嬢がセッティングしてくれた木挽町の夜。

偶然見つけたOMAKSEのキャンセル枠で初訪して以来、三か月に二回の割合でお伺いしているとか。
立派なご常連様ですね。

『絶対ラッコさんの口に合うはず。それにお酒も銘酒ぞろいなのよォ～』と、山梨イントネーションの残る舌ったらずな彼女。

甘い囁きや。
耽美な誘惑や。

鮨、酒、そして木挽町。
乗らない手は無い！

『お願いします』と即答し、首を長くして待つこと二か月。

ちょっとお高目だけど、ピンピンのネタで定評のある”とも樹”さん。一度はお伺いして、自分の舌と眼で愉しんで見ないとな、なんてBMしたまま数年が経過しておりました。

少々前のめり気味のラッコは、待ち合わせの小一時間前に到着。

アイヤァ、暖簾がかかっていない。
当たり前や。

フムーッ、隣の歌舞伎そばで一服し、それでも時間がたんまりあるので昭和通りから三十間堀（今の首都高）にいたる街並みを、九十九折りに散策します。

ここらへん、なんで銀座なんて町名にしちゃったんやろ。つまんねぇーなぁ、どこにでもあるやないか、銀座って。

昭和通りで切られてるんやから、木挽町や猿若町のほうがお江戸の吐息を感じて超クールやん、なんてね、アハッ。

予約時間にお店の前に戻ると、ちょうど耳イヤホンでスマホを見ながら会議中の企業戦士嬢がテクテクとご到着。

『終わんないんですぅ、会議が。でも良いや、用事があるので退出しますと伝えちゃお、グフッ』と素早くチャットを送り、二人で暖簾をくぐります。

さてさてそれでは本題。
ひとつひとつのコメントは写真欄に記載しておりますので、画像と一緒にお読みいただければ幸いです。

そしてご馳走様でした。

＜まとめ＞
一斉スタートでもなく、一回転の七席。
すでに二組のカップルとお一人様の先輩男子が着席中。みなさん実に心地良さそに、それぞれのツマミを堪能されておりました。
軽めのツマミが三種続いた後、『今夜のおすすめです』と三貫の握りが登場。これで小腹を落ち着かせ、再びツマミに戻ります。
お酒を嗜むうえでもこの三貫はちょうど良いのかも。空きっ腹にお酒は効きますものね。
ヴォリュームはタップリ。ツマミの質も半端ない。お酒も大洋酒造の”雪の五合庵”なんて、小笹寿し以外で呑んだことないねん。
控え目で適度な距離感の女将も好感度大。何も言わずとも、おしぼりを五～六回は交換していただき、こんなサービス、受けたこと無いやと、おもてなしの真心が真摯に伝わります。
長っ尻で最後のお客となった二人が会計を終え外に出ると、そこには親方の小柄なお母様がニコニコウフッ、てな感じで佇まれておりました。丁寧に頭を下げるお母様に恐縮する元峰不二子嬢とラッコ。恐らく店内の後片付けにいらしたのかな？
だって親方は翌朝も三時か四時から豊洲に買い出しですものね。
家族愛って良いなぁ、アハッヾ(≧▽≦)ﾉ

＜コース内容＞
ネタは噂通り、いずれもピンピンでした。
やや甘めの味付けが、ささくれた心と疲れた身を優しく癒します。
とりわけ毛蟹のミルフィーユ仕立てには悶絶。荒ぶる鼻息、高まる興奮。これはもうね、ヤンバイ！
それに加え、石巻から活で引いた蝦蛄。足が速いので現地ボイルのトレイ売りがほとんどの筈なのに、これはお値段がお高目になるのも納得。三尾分の蝦蛄爪もツマミでいただき、大満足のラッコ。蝦蛄爪って青森の寿司一（閉店されました）さん以来やないかい、嬉しすぎる、アハッ。

握りは〇、ツマミは●
●天然モズク：淡路島、初摘み
●真牡蠣：赤穂
●穴子：串焼き、対馬
〇中トロ：小泊
〇泥障烏賊：小田原
〇鯵
●眞子鰈：宮城
●剣崎イカ：小田原、朝獲れ
●シラス：小田原、朝獲れ
●鳥貝：生、舞鶴
●本ミル貝：愛知
●眞子鰈：縁側、付け焼き
●青柳と本ミルの紐焼き
●青柳：北海道
●鰹：タタキ、銚子
〇鰹：銚子
●毛蟹：噴火湾
〇蕨：昆布〆
●泥障烏賊：耳の付け焼き
〇湯霜漬け：小泊
〇剥がし：小泊
●平貝：炙り。蕗味噌
●蝦蛄：石巻
●蝦蛄爪：石巻
〇胡瓜茗荷大根：手巻き
〇小肌：天草
〇眞子鰈：真昆布〆
〇大助
〇車海老：大分
〇ムラサキウニ：函館
〇春子鯛：黄身朧
〇煮蛤：鹿島灘
●車海老の頭：塩焼き
〇椎茸：鞍掛け
〇金目鯛：昆布〆
〇穴子：対馬
〇干瓢巻き
〇剥き身巻き
●玉子
●アラ汁

＜デザート＞
・ハールレモネ：静岡
・鬼灯
・さくらんぼ
・甘平

＜お酒＞
・ハイボール：白州
・梅錦：樽酒、愛媛
・水芭蕉：群馬
・黒龍：純吟、福井
・沢の鶴：特別純米、山田錦特A実楽、山田錦
・雁木：夏純米、山口
・松の司：純米、滋賀
・雪の五合庵：吟醸、大洋酒造、新潟

外観。以前インバウンドの方がお店を見つけられず通りを行ったり来たりされていたとのこと。それ以来、横文字の看板も設置されました

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行燈

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淡路島の初摘み天然モヅク。繊維が太い。酢もあたりが柔らかく、逸る胃が落ち着きました

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赤穂産の真牡蠣。酢橘の酸味が牡蠣の甘味を倍増。確か以前人形町の喜寿司さんでもいただいた新種かな。その時はまだ名前は無かったけど、今はもうついているのかな？

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赤穂の真牡蠣の貝殻。岩ガキを小粒にしたような形状です

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対馬の穴子の串焼き。地焼きです。付け醤油の切れが良い

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薬味の茗荷、胡瓜、大根の千切りです

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小泊の中トロ。津軽半島の東岸の港ですが、ラッコは初めて。北に昇れば有名な三厩なので、もうすぐ津軽海峡を渡ろうとしていたら捕まっちゃった、という感じでしょうか

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小田原の障泥烏賊。三日寝かせてネットリ感を演出

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鯵です。旨味の塊でした

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宮城沖の眞子鰈。脂がのってきました

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見た目は障泥烏賊ですが、小田原の剣先イカ。朝獲れの1キロの超大物

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酒器が素敵。銅の錫メッキ。燕三条の工房です

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小田原から朝獲れシラスが到着。まったく苦くない、ウンマイ

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舞鶴の畜養鳥貝と愛知の本ミル貝。器は別名ムラサキの美しい鳥貝の殻です

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眞子鰈の縁側の炙り。でかい眞子です

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この酒器も素敵です

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青柳と本ミル貝の紐の炙り。うんまい！お酒が止まらない

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青柳です。北海道産

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福井の銘酒にシフト

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銚子の鰹です。厨房で軽く表面を炙ります

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カツオのたたきを塩と山葵で

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こちらは鰹のタタキを刻み白ネギと土佐醤油で

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こちらは握りの鰹

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噴火湾の毛蟹です。身がぎっしりと詰まっております

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酢橘と蟹味噌は合う

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毛蟹のプレス、アハッ

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わらびの真昆布〆

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障泥烏賊の耳の付け焼き

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神戸の沢の鶴です。三木地区の特A山錦を使用

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小泊の漬け

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小泊のはがし

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平貝の磯辺巻き。間に蕗味噌が挟んであります

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子持ちの蝦蛄。石巻から活で仕入れ店内でボイルしました

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蝦蛄のツメ。希少品

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薬味の胡瓜と大根と茗荷の千切りを有明海苔に巻いて

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山口の銘酒

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天草の小肌

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滋賀の銘酒

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眞子鰈の真昆布〆

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大助。キングサーモンです。皮目を炙りました

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大分の車海老

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函館のムラサキウニ

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春子鯛の黄身朧

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村上の銘酒

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鹿島灘の煮蛤

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車海老の頭の炙り

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冬菇の炙り

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金目鯛の真昆布〆

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対馬の煮穴子

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干瓢巻きと剥き身の細巻き、重ねた玉子焼き。修行元のささ木さん（なか田）の流儀

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デザート。手前は酸っぱくないレモンです

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2022/05/28 更新

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raccostarさんが投稿した木挽町とも樹（東京/東銀座）の口コミ詳細

木挽町とも樹東銀座、銀座、銀座一丁目/寿司

ジャンルから探す

予算

営業時間

raccostarさんが投稿した木挽町 とも樹（東京/東銀座）の口コミ詳細

木挽町 とも樹東銀座、銀座、銀座一丁目/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

raccostarさんが投稿した木挽町とも樹（東京/東銀座）の口コミ詳細

木挽町とも樹東銀座、銀座、銀座一丁目/寿司