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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
2018年も、はや1/3が過ぎようとしているが、
この間、鮨好きの話題といえば
①『はっこく行った？』
②『初音鮨、無期休業だって…（泣）』
そして、最後は
③『なんばが日比谷にやってくる！』
だろう。
運良く昼の予約が取れたので早速伺った。
ミッドタウン日比谷の昼は平日でもとんでもなくごった返し、昼時の飲食店はどこも大行列となっている。
そんな中、ともすると素通りしてしまうくらい、控えめな入り口と看板に鮨なんばの文字が。
中は8席のカウンター、床はなんと絨毯だ。
全員がきっちりと時間通りに揃って昼のコースがツマミからスタートする。
初鰹や、味付けしてないのに旨味溢れる煮蛸。ねっとりと甘いボタン海老に、殻を炙って砕いたものとミソを和えて乗せたものや、あん肝に焼き穴子とどれも絶品だ。
強いて言うなら、夜お酒とともに堪能したかったと言うことに尽きる。
いよいよ握り、の前に二つ折りの握りの献立表が置かれる。
それぞれの種の下には2種類の温度が記入され、例えば
中トロ
40℃/23℃
とあればシャリが40℃で種が23℃を指す。これをすべての種で最適な温度を割り出し、それぞれの表面温度を赤外線の温度計で計りながら、握る手数で上昇する分も加味して温度管理しているのだ。
とんでもなく倒錯したこだわりだ。
ただ一心に旨い鮨を出したいと言う店主の思いの結晶であり、全15貫でそれをやってのける途方も無い手間にはシャッポを脱ぐしかない。
それこそがなんばをなんばたらしめる所以だ。
中トロが２貫出たが、2貫目の方がわずかに温度が高いのだが、実際それで口内の溶け具合が違う。
なるほどこれは食べ手の力量も試される、店主からの挑戦でもあるのだ。
次回は夜の部でゆっくりと挑戦を受けてみたい。
今そこにある温度感、そんなお店。