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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
銀座八丁目に現れた「鮨のべつ」さん。
一等地でありながら、なんと13,000円でコースを頂くことができる。
大将自ら足立市場に繰り出し、信頼ある仲買人から良い魚を仕入れることでこの価格帯に抑えることができている。昨今は電話一本で豊洲から魚を仕入れることもできる中で、地道に努力されていることには頭が上がらない。
味はどれも素晴らしい。大将の人柄も本当に魅力的で、これから通い続けたいお店に決めた。
以下は、頂いたメニューとなる。
あん肝
トロっとした脂身が絶妙。
まな鰹の西京焼き
鰹の脂が甘く、西京漬けの塩味が主張しすぎず良い。
ナスの揚げ浸し
揚げてから味を含ませている
冷たい、食感がしっかりしている
噛むと出汁が口の中にジュワッと広がる
生姜は優しい辛味でホッとする味わいだ。
フエダイ(14日熟成)
夏磯の王様、フエダイ。
市場にあまり多くは出回らないレア魚を贅沢に
14日熟成させたもの。
淡い旨味が凝縮されかめば噛むほど旨味が口に溢れ出す。
鮑の酒蒸し 肝と絡めて
1時間以上蒸した鮑を肝と絡めたもの。
昆布茶入ってる事もあってか磯の豊かな香りが
素晴らしい。
リゾット風
先ほどの鮑の酒蒸しの肝を残してシャリを加えて混ぜて頂く。
シャリの酸味と肝の旨味のバランス良い。
鰻と鱧の茶碗蒸し
出汁が閉じ込められており、スプーンを入れるとジュワっと溢れだす。
そして、鰻と卵の組み合わせは正義だと再認識した。鰻の脂味と卵の甘味の組み合わせが最高。
店主曰く茶碗蒸しは見たことなかったのでつくってみたとのこと。
＜寿司＞
かつおだい
すみイカ（明石）：良い弾力と甘みがすごい
小肌：看板メニュー。3日熟成。飲み込みたくないくらい旨い。
イワシ：3日熟成
マグロ赤身（鳥取境港）14日熟成。
中トロ：程よい脂身で脂と旨味のバランスが素晴らしい。
大トロ（青森 三厩）：とろける美味しさ。
平貝
天然縞鯵（高知）14日熟成。
真鯵（東京）：プラチナ味
白エビ昆布締め（富山）：海老のねっとりとした甘みが良い。
穴子（対馬）：蒸しではなく焼かれている。焼いたことで香ばしさが穴子の甘味を引き立たせている。
干瓢
金目鯛 館山
14日熟成 3日昆布締め
稚鮎（滋賀）：水に酢を入れたもので超弱火で蒸したもの。鮎の苦味と酸味が合う。
卵焼き：甘味替わりの一品。芝エビ、山芋を