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握り(詳細はクチコミに記載)
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握り(詳細はクチコミに記載)
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明石産もずく
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明石産天然鯛
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生 本マグロ赤身
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〆鯖
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明石産蛸
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タイラギ貝柱 海苔巻き
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鰆
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生 本マグロトロ
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煮穴子
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焼き穴子
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北海道産塩水雲丹 ミニ丼
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赤出汁
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アコウ(追加注文)
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ホッキ貝(追加注文)
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毛ガニ ミニ丼(追加注文)
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車海老(追加注文)
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ノドグロ(追加注文)
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来楽 純米生原酒(1合 1,200円)
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山川光男 2022 あき(1合 1,200円)
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伊予賀儀屋 責任仕込 別囲 純米無濾過 (1合 1,200円)
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紀土 純米吟醸 ひやおろし(1合 1,200円)
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奥播磨 純米吟醸 ヨコ播磨ひやおろし(1合 1,200円)
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外観
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外観
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メニュー
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メニュー
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メニュー
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メニュー
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メニュー
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メニュー
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メニュー
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メニュー
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メニュー
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メニュー
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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
☆彡
グルメな友達が某店5万円コースの熟成鮨よりも絶賛
ランチなら10貫3,800円で食べられると聞いて
何度も通っている常連さんに予約を取ってもらう
明石 魚の棚商店街にあり 地元明石で水揚げされた
高級魚が販売されるド真ん中にあるお店となれば
自ずとネタに期待しちゃいます( º﹃º ).｡o(ｼｰｽｰ)
同じ｢希凛｣が同住所に2箇所 お店が2つ並んでる
東側が1号店･西側が2号店だが お店の人が言うには
1号店･2号店で分けるとお店の優劣が付くから
東店･西店と呼んでいる...との事(ﾟAﾟ)ﾍｪｰ
だがお店の名刺には1号店･2号店と記載(・・;)ｱﾘｬｯ
○特上にぎり(3,800円)
にぎり10貫 小鉢 赤だし付き
･明石産もずく
↓握り↓
･明石産天然鯛
･生 本マグロ赤身
･〆鯖
･明石産蛸
･タイラギ貝柱 海苔巻き
･鰆
･生 本マグロトロ
･煮穴子
･焼き穴子
･北海道産塩水雲丹 ミニ丼
･赤出汁
↓追加握り↓
･アコウ
･ノドグロ
･ホッキ貝
･毛ガニ ミニ丼
･車海老
(価格不明)
○来楽 純米生原酒(1合 1,200円)
○山川光男 2022 あき(1合 1,200円)
○伊予賀儀屋 責任仕込 別囲 純米無濾過 (1合 1,200円)
○紀土 純米吟醸 ひやおろし(1合 1,200円)
○奥播磨 純米吟醸 ヨコ播磨ひやおろし(1合 1,200円)
お店は｢鮓｣と表記 発酵させた慣れずしを想像するが
常連の友達が言うには ネタを熟成させた握りとの事
普段は握りの楽しみの大部分はシャリだが ここでは
熟成させたネタがどんなものなのか楽しみ(*´ ꒳ `*)
握り10貫コースのシャリは小さな｢シャリコマ｣
赤酢のようにシャリの酸味は強くないが ネタごとに
柑橘系などの酸味と煮切りによってシャリと合わせる
江戸前鮨とは違い シャリにインパクトは感じないが
ネタが特に美味しくてバランス良く感じられる
最初の数貫で心を鷲掴みにされるほど(≧∇≦*)ｳﾏｰｲ
最初の天然鯛~〆鯖までは酸味が強めに合わせてあり
タイラギ貝に巻かれた海苔の味を感じた辺りから変化
柔らかくて自然と溶けるようなシャリとネタが対等に
10貫握りの中でこんなに素晴らしい味わいがあるとは
めちゃくちゃ美味しい握りに出会えちゃいましたー❤️
10貫でメロメロになってしまい 握りを追加
ネタがあるだけ追加してもらい 合計15貫をペロリ
熟成ネタが美味しいから日本酒も進みまくってしまい
3,800円コースだが追加と日本酒で1万円弱に
だが 価値のある握りに大満足 その場で夜の予約済
価格改定により10月からは値上げされるとの事だが
こんなに美味しい握りが3,800円とは本当に価値あり
今から次の夜コースが楽しみでなりません(^ω^*)
Instagramやっています
@ginjirou.star