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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
今宵は六本木。
とっておきの時間を紡ぐべく、大切な友人とお邪魔しました。
駅から歩いて3分。雑踏から少し外れた場所にひっそりと暖簾を掲げるこちらは、カウンター10席の粋な大人空間。昨年リニューアルされたようですね。
同店は「蔵六鮨」の伝説的店主・岡島氏のもとで修行を重ねた主人・小高氏が2012年に独立開業。
写真から伝わってくる大将の圧倒的な存在感（！）にも興味津々です。
【大将のおまかせコース】税込40,000円
メニューはおまかせ一本勝負で、大将が握るのがこのコース。
しっかりとした飲み口が美味なレモンサワーで乾杯したら、早速スタートです。
◽︎一品料理
◾︎鮨
……………………………………………………
◽︎タコの柔らか煮と桜エビの唐揚げ
最初の一皿で同店のレベルの高さを実感。
本当に柔らかく、タコの既成概念が覆る…
◾︎かすごだい
◾︎すみイカ
早速、鮨ターム。
おお…見事！
ご覧ください、このネタの分厚さを…！
贅沢、の一言。
一気に口に含むと、ホロホロとした絶妙な握り加減のシャリがネタと融合。
お米は新潟産のコシヒカリとコシイブキのブレンドで、赤酢が米の旨みを残しながらもネタをしっかりと受け止める設計。
主張しすぎず、それでいて印象に残るシャリに同行者共々ニンマリです。
◽︎長崎牡蠣
◾︎長万部のホッキ貝
◽︎毛蟹
握りとつまみを交互に織り交ぜながら進行し、緩急をつけた構成はまるで音楽のよう。
強い一手のあとにはホッとするような優しいつまみが控えており、常に次が楽しみになります。
…ここで2杯目。みかん酒のソーダ割。
薄はりグラスに注がれたお酒は、手割りの氷がまたイイんです。
◾︎天然縞あじ
◾︎赤身
ネタは豊洲を中心に、長崎や北九州などから届く全国各地の旬の鮮魚。
この赤身は、宮城塩釜産の164キロ級マグロ。白鵬と同じくらいですって！
その日の状態を見て一番良いタイミングで提供されるため、ひとつひとつの握りに「今が食べ頃」という説得力があります。
◽︎あん肝
◽︎大トロのタタキ
◽︎子持ちのヤリイカ
◽︎浅漬け
どの一品料理も悶絶級。
とりわけ、20日寝かせた脂乗りのよい大トロタタキの芳醇さは、私の稚拙な言葉では表現できないレベル。おろしでさっぱりといただきます。
◾︎ウニ
たっぷり盛られたウニ。
一口で頬張れない嬉しい悲鳴…笑
ウニは常時数種類が用意されているそうで、それぞれに異なる個性を感じます。
ウニだけで一つのコースが組めそうなほどのクオリティとバリエーションに、思わず顔がほころんだり。
◽︎ノドグロの唐揚げ
◾︎車海老
◾︎トロ
◾︎穴子
いよいよラストスパート、車海老、トロ、穴子と、大御所の登場です。
脂乗りの良いノドグロは唐揚げで。紀州梅の餡でさっぱりと。驚くほど香ばしい。
◽︎卵焼きのカステラ
◽︎味噌汁
◽︎ババロア
しっとりきめ細やかなカステラは、文字通りまさにデザート！
実に満足度の高い食後感。
伝統に敬意を払いながらも型にとらわれず、今に寄り添う鮨を追求する大将のセンスは脱帽ものです。
美味しさと心地よさが折り重なるこの鮨店は、六本木という街において確かな存在感を放っています。
…いやはや、圧倒的な鮨に出会ってしまいました…！