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シャンパン①
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シャンパン②
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蟹真薯 霙餡掛け 針柚子と芹①
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蟹真薯 霙餡掛け 針柚子と芹②
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蟹真薯 霙餡掛け 針柚子と芹③
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-
喜楽長
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お造里①
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お造里②
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-
活赤貝
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-
天然鰤炙り
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-
赤貝のヒモのぬた和え
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-
生姜のガリと青芯大根のガリ
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-
ブラックジャック①
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-
ブラックジャック②
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ブラックジャック③
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-
寿司ネタ①
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-
寿司ネタ②
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-
寿司ネタ③
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-
烏賊①
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-
烏賊②
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-
烏賊③
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-
白甘鯛①
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-
白甘鯛②
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-
白甘鯛③
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-
小肌①
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-
小肌②
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-
小肌③
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-
白ワイン①
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-
白ワイン②
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-
白ワイン③
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-
車海老の足の素揚げ①
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-
車海老の足の素揚げ②
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-
車海老の足の素揚げ③
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-
車海老①
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-
車海老②
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-
車海老③
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-
蕪菜①
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-
蕪菜②
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-
蕪菜③
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-
鰆①
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-
鰆②
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-
鰆③
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-
雨後の月①
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-
雨後の月②
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-
雨後の月③
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-
マグロ紹介
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-
赤身漬け①
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-
赤身漬け②
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-
赤身漬け③
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-
トロ①
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-
トロ②
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-
トロ③
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-
太刀魚①
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-
太刀魚②
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-
太刀魚③
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-
シェリー酒①
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-
シェリー酒②
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-
シェリー酒③
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-
宮津鯖 味噌だれ 山牛蒡辛子和え①
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-
宮津鯖 味噌だれ 山牛蒡辛子和え②
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-
宮津鯖 味噌だれ 山牛蒡辛子和え③
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-
羽州誉①
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-
羽州誉②
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-
羽州誉③
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-
車海老①
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-
車海老②
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-
車海老③
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-
馬糞雲丹①
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-
馬糞雲丹②
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-
馬糞雲丹③
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-
馬糞雲丹④
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-
煮穴子①
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-
煮穴子②
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-
煮穴子③
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-
トロ細巻き①
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-
トロ細巻き②
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-
トロ細巻き③
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-
トロ細巻き④
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-
車海老と小柱の小丼①
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-
車海老と小柱の小丼②
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-
車海老と小柱の小丼③
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-
かつお菜のお浸しと蟹のお味噌汁
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-
かつお菜のお浸し
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-
蟹のお味噌汁
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-
次郎柿の天麩羅と蘇 黒胡麻のアイス①
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-
次郎柿の天麩羅と蘇 黒胡麻のアイス②
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蘇
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ミード①
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ミード②
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ミード③
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メニュー表
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店舗内観①
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おしぼり
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店舗内観②
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店舗内観③
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店舗内観④
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個室①
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個室②
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店舗内観⑤
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店舗外観①
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店舗外観②
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店舗外観③
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店舗外観④
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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
木曜日の19:00に梅田『グラングリーン』の『鮨 うら紀』へ。
以前にお伺いした福島の『鮨 urag』のさらに高級業態。
この日は人気No.1の「【夜】鮨と天麩羅のおまかせコース(33,000円)」をいただきます。
1〜2月のコースとのこと。
「THIERRY FOURNIER」のシャンパンで乾杯。
果実感のあるフルーティーでフレッシュなシャンパン。
まずは椀物。
「蟹真薯 霙餡掛け 針柚子と芹」。
ずわい蟹がたっぷりでいきなり贅沢な一品。
蟹真薯は蓮根のシャクシャクした食感が良いです。
昆布と鰹と大根おろしの餡が優しい味わい。
針柚子の香りがフワリと香って上品です。
白葱が乗っているので脂っぽくなくあっさり食べられます。
続いてお造里。
これに合わせるのは滋賀の銘酒「喜楽長」。
ペアリングでお酒を提案してくれるのは嬉しい。
まずは「活赤貝」。
味はついているのでそのままで。
貝類で一番好きなのが赤貝。
このコリコリ食感は新鮮そのもの。
赤貝のヒモはぬた和えでいただきます。
このぬた和えが日本酒によく合います。
続いて「天然鰤炙り」。
赤紫蘇が乗ってます。
天然なので自然な脂の乗りで良いサシが入ってます。
これはメチャクチャ美味い。
次は白身の握りに入ります。
これに合わせるのは「ブラックジャック」という日本酒。
これが超辛口でスッキリ飲めるのですが、ラフランスのような香りがして、初めて味わう日本酒です。
まずは「烏賊」。
立派なアオリイカは塩でいただきます。
隠し包丁がメチャクチャ入ってるので、口の中で溶けていく感じ。
ネットリして甘みもあります。
続いて「季節の白身」は「白甘鯛(ぐじ)」。
高級魚の白甘鯛の握りなんて最高です。
これもイカっていて新鮮そのもの。
脂も乗っていて旨味もあり美味。
続いて「季節の一品」は熊本県の「小肌」。
これぞ「小肌」というビジュアル。
これも包丁が入っているのでとても食べやすい。
そして良い具合の脂の乗り。
握りのネタは気持ち大きめなのも個人的には嬉しい。
次は「天麩羅」に進みます。
「天麩羅」に合わせるのは白ワインの「マコン ヴィラージュ」。
こちらも洋梨のような香りで、果実味がありジューシーでフレッシュな味わい。
まずは「車海老の足の素揚げ」。
いきなり最初が海老の足とは意表を突かれました。
塩でいただきます。
パリパリで苦味などは一切なく、海老の香りが鼻を抜けていきます。
山口県産の「車海老」。
真っ直ぐに伸びたフォルムが美しい。
こちらも塩でいただきます。
この「車海老」がまた甘い。
衣も軽くて繊細なので、素材がしっかり立った天麩羅。
続いて京都産の「蕪菜」。
黒七味塩が掛かってます。
熱々で歯がいらないほど柔らかくほどける食感。
瑞々しくて甘みもあります。
続いて京都・宮津産の「鰆」。
衣が軽くてサクサクしてます。
中心部は半生で綺麗な桜色。
この揚げ加減が絶妙。
握りに戻ります。次は赤身の握りへ。
青森県大間のマグロに合わせるのは、広島の銘酒「雨後の月」。
軽やかですが力強い、無濾過生原酒の純米大吟醸。
まずは「赤身漬け」。
赤ワインのピノノワールと醤油漬け。
中トロのような美しいビジュアル。
脂も旨味も最高のマグロ。
漬けですがそこまで濃い味ではありません。
続いて「トロ」。
これも素晴らしいトロ。
嫌な脂の乗りではなくサッパリした味わい。
全然しつこくないのでこれなら何貫でも食べられます。
やはり大間のマグロは質が違います。
続いて「季節の一貫」は千葉の「太刀魚」。
肉厚な「太刀魚」。
皮目を炙って、その炙った面を内側にして握っています。
なので外側はフレッシュ。
咀嚼した時にフワッと香るのを狙ったそう。
これは新しい食感です。
そして次は創作天麩羅が登場。
これに合わせるのは「gutierrez COLOSIA AMONTILLADO」というシェリー酒。
辛口で芳醇な香りがかなり好みです。
「宮津鯖 味噌だれ 山牛蒡辛子和え」。
大葉の千切りとレモンの皮が乗ってます。
インパクトのある味噌だれですが、そこまで味噌辛さはなく、鯖の天麩羅を味噌と大葉とレモンピールで複雑ながらまとまった味に仕上がってます。
シェリー酒との相性も◎な創作天麩羅。
次は握りに戻ります。
合わせるのは「羽州誉50 -Horizon-」。
千葉の寒菊銘醸が年に数回、不定期で醸す限定無濾過生原酒シリーズ。
キレがあり、旨味もしっかり感じる、どんな料理にも合いそうな日本酒。
まずは「車海老」。
海老出汁に漬け込んでいて、海老の味と香りと旨みを最大限に引き出した「車海老」。
プリプリで肉厚な車海老は、自家製海老醤油漬けで海老の味が濃い。
続いて北海道産「馬糞雲丹」。
盛り盛り山盛りの高級「馬糞雲丹」。
甘くて濃厚な旨味がすごい。
やはり雲丹の寿司は軍艦ではなく、このシャリの上にそのまま乗っているタイプの方が好きです。
続いて長崎・対馬産の「煮穴子」。
フワフワで口の中に何も残らないくらい丁寧な仕事。
穴子にストレスをかけずに下処理されているのが素晴らしい職人技。
〆は「トロ細巻き」か「車海老と小柱の小丼」のどちらかを選べます。
どちらも食べることもできるとこでしたので、どちらもいただきます。
まずは「トロ細巻き」。
これも美味い。
パリッとした海苔にはトロがたっぷり。
生の白葱を巻いていて、何より食感が軽い。
フワッと空気を入れた巻き具合が秀逸。
続いて「車海老と小柱の小丼」。
立派な海老と小柱のかき揚げが乗った小丼。
小さいながらも贅沢で食べ応えがあります。
一緒にいただく「かつお菜のお浸し」と「蟹のお味噌汁」も妥協のない一品。
デザートは「次郎柿の天麩羅と蘇 黒胡麻のアイス」。
「蘇」という日本最古の製法で作った奈良県のチーズが掛かった次郎柿の天麩羅が、黒胡麻アイスの上に乗ったデザート。
「蘇」は意外にクセがなくあっさりした不思議なチーズ。
最後はサービスで蜂蜜のお酒「ミード」をいただきました。
4名までの個室があり、個室も全席カウンターで目の前で職人が握ってくれるので、接待にもかなり使えそう。
高級寿司店ですが、一斉スタートではないのが良いです。
素晴らしい寿司＆天麩羅＆ドリンクのペアリングコースでした。
ごちそうさまでした。