五月山公園さんが投稿した鮓きずな（大阪/京橋）の口コミ詳細 [食べログ]

この口コミは、五月山公園さんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

鮓きずな京橋、ＪＲ野江、野江内代/寿司

3回

夜の点数：4.3
- ￥20,000～￥29,999 / 1人
- 料理・味 4.4
  
  |サービス 3.7
  
  |雰囲気 3.7
  
  |CP 3.9
  
  |酒・ドリンク 3.7

3回目

2023/05 訪問

夜の点数：4.3
- ［料理・味4.4
- | サービス3.7
- | 雰囲気3.7
- | CP3.9
- | 酒・ドリンク3.7 ］
￥20,000～￥29,999

/ 1人

満足感がありすぎる品数とうまさ！やや強めの赤シャリが最高！(3回目)

とある日、PT氏から、messenger。
「きずな、行きませんか？」

きずな常連のPT氏からのうれしいお誘い。
もちろん、行きます！

ということで、きずなさんにおじゃましました。

予約時間18時に入店。

本日も大将は男前。

嫌いなものや苦手なものは無いことをお伝えして、本日のめくるめくきずなコースのはじまりー。

コース内容は以下。

☆静岡県鯖棒寿司
・島根県宍道湖しじみと三重県桑名蛤長野県ひら茸のスープ
〇明石鯛ポン酢のジュレ
・明石はりいか
◎富山氷見ひっさげ藁焼き
〇千葉太刀魚赤酢ソース
〇明石蛸、蛸の頭
〇富山蛍烏賊蒸し寿司
・明石焼き穴子
・焼き穴子おにぎり風宮城一番海苔
・長崎ケンサキイカ、青森わかめそうめん
◎仙鳳趾牡蠣
・はりいか肝ルイベ
〇余市あん肝奈良漬け、三重県伊勢湾一番海苔
・青森もずく
にぎり
☆明石かわはぎ
〇舞鶴本鮪中トロ漬け
・島根原木椎茸と山椒の茶碗蒸し
〇舞鶴本鮪カマトロ
〇天草こはだ
・富山白老昆〆
〇舞鶴とり貝由良紫雲丹混ぜご飯
・赤出汁
◎桑名煮蛤
◎煮穴子
〇とろたく有明一番海苔
・玉子淡路島鯛、芝海老
〇干瓢巻き(追加)
・べったら

酒
・アサヒスーパードライ小瓶
・田中六十五
・麦焼酎緑茶割
・冷たい緑茶
---------------------------------
スタートの鯖棒寿司を食べると、きずなさんに来たな！という気になっちゃうよね。

シャリが以前より、ややマイルドになっていて、めっちゃ自分好み。

ちょっぴり強めの赤酢シャリ。

今回はコースのバランスがとてもよく、特に握りのかわはぎがシビれる程のうまさやった。

過去一な感じのきずなさん。
お誘い頂いた、PT氏に感謝です。

ごちそうさまでした！！

仙鳳趾牡蠣

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静岡県鯖棒寿司

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桑名煮蛤

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舞鶴本鮪中トロ漬け

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静岡県鯖棒寿司

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静岡県鯖棒寿司

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静岡県鯖棒寿司

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島根県宍道湖しじみと三重県桑名蛤長野県ひら茸のスープ

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島根県宍道湖しじみと三重県桑名蛤長野県ひら茸のスープ

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明石鯛

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明石鯛

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明石鯛

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明石鯛

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山葵オンザ明石鯛

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明石鯛ポン酢のジュレ

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明石はりいか

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富山氷見ひっさげ藁焼き

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富山氷見ひっさげ藁焼き

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富山氷見ひっさげ藁焼き

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富山氷見ひっさげ藁焼きリフト

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千葉太刀魚赤酢ソース

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千葉太刀魚赤酢ソース

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千葉太刀魚赤酢ソースリフト

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明石蛸、蛸の頭

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明石蛸、蛸の頭

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明石蛸、蛸の頭

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富山蛍烏賊蒸し寿司提供時

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富山蛍烏賊蒸し寿司

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富山蛍烏賊蒸し寿司

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富山蛍烏賊蒸し寿司リフト

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明石焼き穴子

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明石焼き穴子

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明石焼き穴子

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焼き穴子おにぎり風宮城一番海苔

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焼き穴子おにぎり風宮城一番海苔

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長崎ケンサキイカ、青森わかめそうめん

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長崎ケンサキイカ、青森わかめそうめん

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長崎ケンサキイカ、青森わかめそうめん

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長崎ケンサキイカ、青森わかめそうめんリフト

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仙鳳趾牡蠣

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仙鳳趾牡蠣

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仙鳳趾牡蠣

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仙鳳趾牡蠣リフト

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はりいか肝ルイベ

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はりいか肝ルイベ

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はりいか肝ルイベ

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はりいか肝ルイベリフト

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余市あん肝奈良漬け

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余市あん肝奈良漬け、三重県伊勢湾一番海苔

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余市あん肝奈良漬け、三重県伊勢湾一番海苔

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余市あん肝奈良漬け、三重県伊勢湾一番海苔

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余市あん肝奈良漬け、三重県伊勢湾一番海苔

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余市あん肝奈良漬け、三重県伊勢湾一番海苔

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余市あん肝奈良漬け、三重県伊勢湾一番海苔巻き巻き風景

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青森もずく

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青森もずく

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青森もずくリフト

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明石かわはぎ

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明石かわはぎ

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明石かわはぎ

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明石かわはぎ

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舞鶴本鮪中トロ漬け

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島根原木椎茸と山椒の茶碗蒸し

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島根原木椎茸と山椒の茶碗蒸し

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島根原木椎茸と山椒の茶碗蒸しリフト

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舞鶴本鮪カマトロ

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舞鶴本鮪カマトロ

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舞鶴本鮪カマトロ

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舞鶴本鮪カマトロ

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天草こはだ

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天草こはだ

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天草こはだ

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富山白老昆〆

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富山白老昆〆

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富山白老昆〆

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舞鶴とり貝由良紫雲丹混ぜご飯

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舞鶴とり貝由良紫雲丹混ぜご飯

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舞鶴とり貝由良紫雲丹混ぜご飯

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赤出汁

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桑名煮蛤

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桑名煮蛤

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煮穴子

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煮穴子

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煮穴子

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煮穴子

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とろたく有明一番海苔

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とろたく有明一番海苔

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とろたく有明一番海苔

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玉子淡路島鯛、芝海老

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干瓢巻き

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干瓢巻き

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干瓢巻きリフト

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べったら

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アサヒスーパードライ小瓶

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きずなの予感

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来ました！

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おじゃましまーす！

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2023/07/23 更新

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2回目

2021/04 訪問

夜の点数：4.3
- ［料理・味4.3
- | サービス3.8
- | 雰囲気3.8
- | CP4.2
- | 酒・ドリンク3.8 ］
￥20,000～￥29,999

/ 1人

満足感がありすぎる品数とうまさ！強めのシャリが最高！(2回目)

ビアカドでピッツァ呑みをしたら、本日のメイン。
京橋のお寿司屋さんと言えば、ここ！

ということで、きずなさんにおじゃましました。

今回もきずなさんの常連のPT氏の予約にご一緒させて頂きました。

予約時間に入店。
本日も満席です。

ではでは、日本酒でかんぱーい。

コースはおまかせのみ。
アレルギーや苦手なものがある人はその旨を伝えれば、ちゃんと対応してくれはります。

コース内容は以下。

〈肴〉
◎千葉銚子鯖棒寿司
・島根宍道湖しじみと九十九里蛤のスープ長野県ひら茸
〇造り明石鯛・淡路島石鯛
〇造り明石あぶらめ
・造りはりいか
〇造り淡路島鰆漬け・五島列島太刀魚藁焼き
・造り明石蛸
〇富山蛍烏賊蒸し寿司
〇明石焼き穴子
◎焼き穴子おにぎり風宮城一番海苔
・愛媛県のれそれ自家製そうめん出汁青森県わかめそうめん青海苔と
◎兵庫県相生牡蠣
・石巻めひかり一夜干し
〇余市あん肝奈良漬け浅草海苔
・青森もずく

〈にぎり〉
〇明石かわはぎ
〇勝浦金目鯛
・岡山原木椎茸と山椒の茶碗蒸し
〇静岡下田本鮪赤身漬け
〇静岡下田本鮪中トロ
〇天草こはだ
・富山白海老昆布締め
・三重県あおさのり赤出汁
・北海道根室馬糞雲丹淡路島紫雲丹の混ぜご飯
〇九十九里煮蛤
〇煮穴子
〇とろたく有明一番海苔
・淡路島鯛芝海老玉
・干瓢巻き
・べったら

【呑んだもの】
・田中六十五
・而今
・磯自慢
・東一
・醸し人九平次
--------------------------------------
◎千葉銚子鯖棒寿司
きずなのスタートは棒寿司。
肉厚な鯖としっかりと赤酢の効いた強めのシャリ。
絶妙な〆加減な鯖のうまみが大爆発。
そこに強めのシャリ。
スタートからめっちゃくちゃにうまいやつ。
これを食べると、きずなに来たなぁと思える絶品スタート。

・島根宍道湖しじみと九十九里蛤のスープ長野県ひら茸
しじみと蛤のWスープ。
じんわりした美味さ。

〇造り明石鯛・淡路島石鯛
いい感じに水分が抜かれた鯛。
グイッとした食感と上品なうまみ。
塩と山葵で食べると、よりうまく感じる。

石鯛もいい感じで水分が抜かれてます。
食感と味は鯛と似ていますが、少しほんのりと磯の香り。
こちらは軽くスダチを搾るとよりうまい。

〇造り明石あぶらめ
旬のあぶらめ。
アブラがのった上品なうまみの白身。
添えられていたポン酢ジュレが柑橘の風味がしっかりとあり、一緒に食べると最高にうまい。

・造りはりいか
もちぷり食感。
これも塩とスダチがうまい。

・造り淡路島鰆漬け・五島列島太刀魚藁焼き
関西の鰆の旬は春。
青魚の中では淡白な鰆も漬けにすると、しっかりとした味わい。

さっと藁焼きにされた太刀魚さあっさりの中に香ばしさ。

日本酒がすすみます。

・造り明石蛸
茹でか蒸しの頭と足の部分。
頭部分はくにっと、足の部分はグイッと。

〇富山蛍烏賊蒸し寿司
海苔が混ざられた餡とシャリが混ぜられた上に大きめサイズの蛍烏賊。
まろやかで濃厚なうまさのシャリ部分と蛍烏賊のうまさがベストマッチ。

〇明石焼き穴子
焼き目の香ばしさと身のふっくら具合がたまらん。
ツメのうまさもかなりすごい。

◎焼き穴子おにぎり風宮城一番海苔
焼き穴子が続きます。
焼き穴子と少量のシャリを宮城の一番海苔で。
このおにぎり風なやつがめっちゃくちゃにうまい！
強めの海苔の風味とパリっと食感。
穴子とシャリとの相性の良さ。
三位一体とはこの事か。

・愛媛県のれそれ自家製そうめん出汁青森県わかめそうめん青海苔と
椎茸系の出汁が効いたつゆでのれそれを。
ぷりっとした食感がいい。
わかめそうめんのつるりとし食感との対比も楽しい。

◎兵庫県相生牡蠣
きずな名物の牡蠣寿司。
デカい牡蠣の下にシャリ。
レンゲで出されるので、レンゲを持って1口で。
芳醇な磯の香りも牡蠣のうまみ。
そこに強めの赤酢シャリ。
あぁ、めっちゃ美味しい。

・石巻めひかり一夜干し
小さいけどアブラのあるめひかり。
ちょっと、一休み的な1品。

〇余市あん肝奈良漬け浅草海苔
細かく叩いたあん肝に刻んだ奈良漬けが混ぜこまれてます。
ねっとりとした食感とうまみのあん肝に奈良漬けのコリコリとした食感とふくよかさ。
海苔とシャリが添えられていて、自分で小さな手巻きを作ります。
これがまた、めっちゃうま。

・青森もずく
ジュレポン酢が絡めてあるもずく。
口直しにぴったり。

〈にぎり〉
〇明石かわはぎ
肝が身とシャリの間に挟んであります。
身の上に肝を乗せるのが一般的な感じですが、身とシャリの間に挟むのはあまり見た事がないです。
ちょっとした工夫ですが、一体感が素晴らしくいい感じです。

〇勝浦金目鯛
熟成を感じる金目鯛です。
味の深さがたまらんなぁ。

・岡山原木椎茸と山椒の茶碗蒸し
たっぷりの椎茸が入った茶碗蒸し。
山椒の爽やかさが旨味を引き立てます。

〇静岡下田本鮪赤身漬け
赤身の良さをめっちゃ高めた漬け加減。
シャリとの相性が抜群。

〇静岡下田本鮪中トロ
アブラ加減が最高。
これもシャリとの相性が良し。

〇天草こはだ
絶妙〆加減のこはだ。
これもシャリとの相性がいいなぁ。

・富山白海老昆布締め
ねっとりとうまみの強くなった白海老。

・三重県あおさのり赤出汁
白身魚のあらで出汁を取った赤出汁。
まろやかで奥深い。

・北海道根室馬糞雲丹淡路島紫雲丹の混ぜご飯
香りが強い紫雲丹をご飯に混ぜて、その上にうまみの強い馬糞雲丹を乗せてます。
ステーキのTボーンステーキ的な贅沢な雲丹。

〇九十九里煮蛤
ぶりっと肉厚。
ほんのりと甘辛。
強めのシャリ。
めっちゃうま。

〇煮穴子
ほわっと食感の煮穴子。
ほんのりと甘さとシャリとの組み合わせがいい感じすぎるよ。

〇とろたく有明一番海苔
海苔のパリパリ感、とろりんなたたいたマグロ、たくあんの食感、シャリのうまさ。
うまいなぁ。

・淡路島鯛芝海老玉
カステラのようなデザート的な玉子

・干瓢巻き
追加で干瓢巻き。
しっかり味付けの干瓢巻き。
山葵多めが美味しい。

・べったら
最後にさっぱりと。
------------------------------------
圧倒的な品数で、季節感が溢れています。

そして、やはりシャリがかなりのうまさ。
ややかためでほろりと崩れて、しっかり赤酢の風味。

そこそこ呑んで、22000円程。
満足感がハンパないよ。

また来れる日が来るといいなぁ。
ごちそうさまでした！！

兵庫県相生牡蠣

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千葉銚子鯖棒寿司

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静岡下田本鮪中トロ

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千葉銚子鯖棒寿司

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千葉銚子鯖棒寿司

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千葉銚子鯖棒寿司

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千葉銚子鯖棒寿司

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島根宍道湖しじみと九十九里蛤のスープ長野県ひら茸提供時

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島根宍道湖しじみと九十九里蛤のスープ長野県ひら茸提供時

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島根宍道湖しじみと九十九里蛤のスープ長野県ひら茸

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造り明石鯛・淡路島石鯛

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造り明石鯛・淡路島石鯛

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造り明石鯛・淡路島石鯛

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造り明石鯛・淡路島石鯛

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造り明石あぶらめ

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造り明石あぶらめ

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造り明石あぶらめ

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造り明石あぶらめ with ポン酢ジュレ

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造りはりいか・淡路島鰆漬け・五島列島太刀魚藁焼き

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造りはりいか

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造りはりいか

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造り淡路島鰆漬け・五島列島太刀魚藁焼き

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造り淡路島鰆漬け・五島列島太刀魚藁焼き

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造り淡路島鰆漬け・五島列島太刀魚藁焼き

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造り明石蛸

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造り明石蛸

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造り明石蛸

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富山蛍烏賊蒸し寿司提供時

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富山蛍烏賊蒸し寿司提供時

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富山蛍烏賊蒸し寿司提供時

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富山蛍烏賊蒸し寿司提供時

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富山蛍烏賊蒸し寿司

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富山蛍烏賊蒸し寿司

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富山蛍烏賊蒸し寿司リフト

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明石焼き穴子

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明石焼き穴子

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明石焼き穴子

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焼き穴子おにぎり風宮城一番海苔

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愛媛県のれそれ自家製そうめん出汁青森県わかめそうめん青海苔と

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愛媛県のれそれ自家製そうめん出汁青森県わかめそうめん青海苔と

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愛媛県のれそれ自家製そうめん出汁青森県わかめそうめん青海苔と

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愛媛県のれそれ自家製そうめん出汁青森県わかめそうめん青海苔と

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愛媛県のれそれ自家製そうめん出汁青森県わかめそうめん青海苔とリフト

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兵庫県相生牡蠣

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兵庫県相生牡蠣

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兵庫県相生牡蠣

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石巻めひかり一夜干し

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石巻めひかり一夜干し

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石巻めひかり一夜干し

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余市あん肝奈良漬け

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余市あん肝奈良漬け浅草海苔

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余市あん肝奈良漬け浅草海苔

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余市あん肝奈良漬け浅草海苔

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余市あん肝奈良漬け浅草海苔リフト

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青森もずく

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青森もずく

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青森もずく

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青森もずくリフト

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明石かわはぎ

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明石かわはぎ

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明石かわはぎ

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明石かわはぎリフト

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勝浦金目鯛

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勝浦金目鯛

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勝浦金目鯛

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勝浦金目鯛リフト

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岡山原木椎茸と山椒の茶碗蒸し

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岡山原木椎茸と山椒の茶碗蒸し

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岡山原木椎茸と山椒の茶碗蒸しリフト

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静岡下田本鮪赤身漬け

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静岡下田本鮪赤身漬け

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静岡下田本鮪赤身漬け

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静岡下田本鮪赤身漬けリフト

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静岡下田本鮪中トロ

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静岡下田本鮪中トロ

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静岡下田本鮪中トロ

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静岡下田本鮪中トロリフト

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天草こはだ

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天草こはだ

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天草こはだ

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天草こはだリフト

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天草こはだリフト

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富山白海老昆布締め

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富山白海老昆布締め

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富山白海老昆布締め

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富山白海老昆布締め

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三重県あおさのり赤出汁提供時

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三重県あおさのり赤出汁提供時

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三重県あおさのり赤出汁

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三重県あおさのり赤出汁

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北海道根室馬糞雲丹淡路島紫雲丹の混ぜご飯

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北海道根室馬糞雲丹淡路島紫雲丹の混ぜご飯

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九十九里煮蛤

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九十九里煮蛤

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九十九里煮蛤

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九十九里煮蛤

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煮穴子

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煮穴子

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煮穴子

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煮穴子

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とろたく有明一番海苔

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とろたく有明一番海苔

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淡路島鯛芝海老玉

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淡路島鯛芝海老玉

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干瓢巻き

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干瓢巻きと淡路島鯛芝海老玉とべったら

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干瓢巻き

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かんぱーい！

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田中六十五

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而今

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磯自慢

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磯自慢

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きずなの予感

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店内風景

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来ました！

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きずな！

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おじゃましまーす！

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2021/05/23 更新

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1回目

2018/08 訪問

夜の点数：4.3
- ［料理・味4.3
- | サービス3.9
- | 雰囲気3.8
- | CP4.2
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

☆☆行ったお店1000軒記念☆☆ きずなで感じるキズナ！最高や！

2016年2月から始めた食べログのレビュー。
今回のレビューで1000軒目を迎えることが出来ました。
いつもいいねを頂いている方、行きたいを頂ける方、コメントを頂ける方、そして、楽しいオフ会に呼んで頂いたり、参加してくれたりする食べロガーなみなさま。
本当にありがとうございます。
最初はこんなに長く続くとは思っていませんでしたが、食べ物を通して、たくさんの出会いや別れ、楽しいこと、辛いこと、うれしいこと、悲しいことなどをこうやって、記録に残せていることを幸せに感じます。

そんな1000軒目を意識し始めたのは、5月中旬頃。
多分、7月下旬か8月上旬には1000軒目いくなぁ。

1000軒目に記念になるお店。
お祝い事にはお寿司。

大阪には美味しいお寿司屋さんがたくさんあるけど、どこがええかなぁ。
自分が敬愛するPT3の一番おすすめのあのお寿司屋さんにしよう！

予約の取り方がよくわからんので、なにくろ氏に相談すると
「予約とっときますよー！」とのうれしいお言葉。
最高やな。

そうして、迎えた予約日。
スタートは20時50分からとのこと。

結構、量が多いと聞いていたので、本日の0次会はお店近くの銭湯。
予約してくれたなにくろ氏と風呂。
暑い日やったから、さっぱりしてから、行くのも最高や！
銭湯上がりに缶ビールを飲んで、いざお店へ...

ということで、鮓きずなさんにおじゃましました。

京橋の商店街からちょっと怪しい路地を入ったところ。
20時45分位にお店前に到着。
お店の入口を入ると、香木系のいい香り。
いい香りのするお店、いいお店の法則。

そして、もう一つの引き戸を開けると落ち着いた雰囲気のカウンターのみの店内。
L字12～14人位座れる感じでしょうか。
こちらの店内の香りは「酢」と「昆布」の香り。
心が一気に寿司気分になります。

なにくろ氏の誘導で席に着席。
自分の左側の4席は空いてるねんな。
確か、こちらのお店、開始時間にも結構、きびしいって聞いてるけど...
なにくろ氏に「誰か他に来るの？」と聞くと、「誰も来ないですよ！？」
と言った時に、ちょっと目が泳いだ。

と、その時...
PT3、あちゅさん、鰯さん、ハラミン登場！
あー！そういうことー！！
みなさん、自分の1000軒記念を一緒にお祝いしてくれるとのこと。
ほんまかー！最高や！
しかも、予約はPT3がしてくれはったとのこと。
PT3、ほんとにありがとうございます！

メンバーがそろったところでいよいよスタート。
本日は、料理おまかせの日本酒もおまかせのWおまかせです。
食べ物と飲み物のメモはPT3から、「自分が書いておくので、五月山さんはゆっくり楽しんで下さい！」との、めちゃめちゃうれしいお言葉。
では、お言葉に甘えさせて頂きます！！

料理と飲み物の内容は以下

肴
・愛媛県平鯵棒鮨
・鳴門の鮑と九十九里浜蛤のスープ青森岩海苔と
・明石鯛
・明石あまて鰈肝乗せ、ポン酢ジュレ乗せ
・淡路島鰆漬け和がらしと
・明石蛸、蛸の頭塩茹で
・明石蛸の柔らか煮和がらしと
・明石活胡麻鯖
・鳴門鮑、鮑の肝リゾット
・明石焼き穴子
・明石焼き穴子宮城一番海苔
・仙鳳趾牡蠣
・銚子鰯自家製オールサーディン
・北海道余市あん肝奈良漬和え
・青森糸もずくゼリー寄せ

にぎり
・明石かわはぎ肝挟み
・鰆藁燻し
・和歌山小鯵赤酢〆
・岡山椎茸と太刀魚茶碗蒸し
・大間本鮪漬け
・大間本鮪中トロ
・天草こはだ
・大分天然車海老
・三重県あおさ海苔とあらの赤出汁
・淡路島由良赤雲丹、壱岐赤雲丹
・九十九里浜煮蛤
・煮穴子
・とろたく
・玉
・赤ムツ
・干瓢巻き
・べったら

日本酒
・風の森露葉風純米大吟醸
・田中六十五
・日高見
・松の司
・東一
・醸し人九平次
・義侠
・悦凱陣

-------------------------------------------
先ずは最初の日本酒
◎風の森露葉風純米大吟醸
奈良県油長酒造
いわずと知れた奈良を代表する日本酒の1つ。
かなりフルーティーでやや辛口程度。
奈良県の飯米であり酒造好適米の露葉風由来のハーブのニュアンス
ほんの少し微発泡。
食前酒的に飲むのにピッタリ。
では、かんぱーい！

○愛媛県平鯵棒鮨
1品目　ヒラアジの棒寿司です。
平鯵は酢で〆られていて、薄切りの昆布。
あ、これ、バッテラやん。
赤酢を使った昆布のうまみがかなり強く感じるシャリ。
シャリに混ぜられているゴマとシソもええ役割しとる。
もっと食べたいと食欲わかせてくれる素晴らしい1品目です。

◎鳴門の鮑と九十九里浜蛤のスープ青森岩海苔と
鮑と蛤は出汁だけで身はってません。
具は岩海苔。
このスープが脳天を直撃するうまさ！
口に入れた瞬間に「うわー！」って言ってまうやつ。
絶妙な塩加減と貝の強烈なうまみ、ほんのりと香る岩海苔の風味。
これは、もう海です。
海のうまさを飲んでおります。
岩海苔のクニコリな食感もいいアクセンント。

この時点で1つめの日本酒終了。
すいませーん！次の日本酒を

○田中六十五
福岡県　白糸酒造
ここでもTANAKAやね！
山田錦65％精米。
優しくふんわりしながらも、奥深い。
華やかさがないのが、逆にいい。
料理と合わせていくなら、主張がたくさん過ぎないのがいい。

○明石鯛
お刺身です。
大将から1つは山葵と塩、もう1つは山葵と醤油でお召し上がり下さいとのこと。
コリっとした中に少しねっとりした鯛の身。
塩と山葵でうまさ増幅。
酒がすすむ。
山葵と醤油もかなりうまい。
酒がすすむ。
そして、この山葵がまたいい。
これだけで、十分に呑める。

◎明石あまて鰈肝乗せ、ポン酢ジュレ乗せ
アマテガレイです。
マコガレイの方が一般的な呼び方でしょうか。
色々の呼び方があり、明石ではアマガレイと呼ぶそうです。
春から夏が旬。
今は8月なので、旬の後半のいい時期。

では、肝乗せの方から...
！！！！！！！！！
なんだこりゃ！
めちゃくちゃにうまい！！
白身のシャクシャクとした歯触りとした食感。
カレイ自体の淡泊ながらも強烈なうまみ。
そこに合わせる肝の濃厚なうまさ。
あぁ、ずっと口の中にいてほしい。
田中六十五を口に含むと、更にうまさ増幅。

ポン酢ジュレ乗せを...
あぁ、この身の食感...
やっぱり、たまらん！
ポン酢の方はさっぱりやね。
ぐいぐいとTANAKAがすすむ。

●淡路島鰆漬け和がらしと
あっさりした鰆のヅケです。
これは自分的には普通やったな。

ここで田中六十五がなくなったので、次の日本酒。

●日高見
宮城県　平考酒造の日本酒。
スッキリとキレのある味わい。
吟醸香も抑えめ。
料理と食べたい日本酒です。

○明石蛸、蛸の頭塩茹で
蛸の足と頭の部分の塩茹で
足の部分は思ったよりもやわらかく、ちょっと強めの塩加減。
噛むとあふれるタコのうまみ。
これも酒がすすむわー。
次に頭の部分。
ここが絶品！
味噌ぽい部分があって、一緒に食べると、うまさ爆発！
タコの頭部分って、めっちゃ好き。

●明石蛸の柔らか煮和がらしと
さっきの塩茹でもやわらかかったけど、こちらはもっとやわらかい。
歯、いらんかも。
程よい醤油感がいい感じ。

○明石活胡麻鯖
生の鯖です。
酢で〆られていないタイプ。
鯖の刺身って青魚の中でもかなりうまいよね。
適度なアブラ感がたまらん。
酒がすすむぞ！

はい、もう日高見なくなった。
次は

◎松の司
滋賀県　松瀬酒造
原料米に無農薬・無肥料のお米を使ったり、すべての原料米を地元地域の契約農家にしているなど、環境や地域を非常に大事にする造り手。
やわらかなタッチにスムーズなのどごし。
ほんの少しの吟醸香。
いいお酒。
銘柄までは、聞きませんでしたが純米吟醸クラスかな。

◎鳴門鮑、鮑の肝リゾット
酢飯を用いたリゾット。
やわらくうまみのある鮑の身。
肝のほろ苦く濃厚なコク。
酸味と昆布のうまみの酢飯があわさって、複雑なうまさ。
がはぁ、これは絶品！

○明石焼き穴子
香ばしく炙られた穴子。
醤油系のあっさりめの味付け。
山葵をのせて食べると、酒吸い取り肴。

◎明石焼き穴子宮城一番海苔
先程の穴子を海苔に巻いて、手渡しで。
パリっとした上質海苔の食感。
清々しい海苔の香り。
穴子の香ばしさと海苔のうまみが合わさって、強烈に酒を吸い取るぞ！

松の司が無くなったので、次のお酒
○東一
佐賀県　五町田酒造
吟醸蔵として、近年、評価が高まった造り手。
こちらも程よい吟醸香。
松の司よりは、もうちょっと華やかかな。
穏やかやけど力強くて少し華やか。
松たか子。

◎仙鳳趾牡蠣
北海道仙鳳趾の牡蠣のにぎり
独特な磁器のスプーンにのって、登場。
躊躇なく一口で....
こりゃ、すげー！
溢れる牡蠣のうまさと強めのシャリが合わさって、口の中が美味しさでいっぱいや！
キィヤァー！！
松たか子を口に含むと、幸せがやってきました。

●銚子鰯自家製オイルサーディン
鰯さんやね。
オイルサーディンやけど、あっさりめの味付け。
いい一呼吸的な1品。

◎北海道余市あん肝奈良漬和え
奈良漬けかぁ。めっちゃ、苦手やねんなぁ。
恐る恐る食べてみます。
濃厚なうまみのあん肝。
臭みゼロ。
そして、コリシャキな食感。
複雑なうまみ。
これ、奈良漬けやんな？
まったく、奈良漬け独特の苦手な雰囲気無し。
ただただ、日本酒が欲しくなる超絶な肴。
恐れいりました！

●青森糸もずくゼリー寄せ
強烈なうまさのあん肝のあとに、お口直し的な感じ。

いよいよ次はにぎり！

☆明石かわはぎ肝挟み
ほわりとほどけるシャリの食感。
シャリの赤酢と昆布のうまみ広がって、かわはぎの身のコリっとした食感。
その次に肝の濃厚で豊かな味わい。
噛む度に膨れ上がるうまみ。
ここでPT3の名言
「結局、肝がうまいねん。」
まさに！

●鰆藁燻し
藁で燻された鰆のにぎり
これは普通やった。

●和歌山小鯵赤酢〆
小鯵は今の季節が美味しいです。
程よく、アブラがのった青魚の味わいに赤酢の風味がいい感じです。

○岡山椎茸と太刀魚茶碗蒸し
山椒の印象が絶妙な茶碗蒸し。
とろりとした食感に椎茸のうまさが染みる。

☆大間本鮪漬け
かなり深いガーネット色。
相当な熟成をしてそうや。
躊躇なく食べると...
！！！！！！！！！！！
あひゃー！
これはうますぎて、アフォやつや！
シャリのうまさが広がった後にマグロのねっとりした食感。
そして、猛烈に広がる圧倒的なイノシン酸系のうまみ！
そこに合わさるシャリのグルタミン酸系のうまみ！
合わさったら、ビッグバン。

◎大間本鮪中トロ
続いて、中トロ。
こちらもかなり熟成感が強い。
強いけど、強烈にうまさを残して溶ける程よいアブラ感。

東一が無くなったので、次のお酒
○醸し人九平次
愛知県萬乗酒造
日本酒への考え方がワイン的な要素がかなり強い造り手。
こちらも優しく穏やか系。
より華やかなニュアンスが強くなります。

○冷たいお茶
他のお客さんが飲んではった青汁みたいな液体が気になったので、女子店員さんに聞いてみると「お茶です。」とのこと。
気になる、それ下さい。
程よい加減の粉茶。
さっぱりと清々しい。
烏龍茶とかより、全然いい。

◎天草こはだ
こはだ、めっちゃ好き。
美しい皮の銀色。
強めのシャリとも負けないこはだの〆加減。
このシャリにして、このこはだあり。

○大分天然車海老
かなり大きめサイズのエビです。
ブリっとした食感がいい。
ただ、自分は海老がそんなに好きではない。
多分、いい海老なんやろなぁ。

速攻で九平次なくなったので、次のお酒。
◎義侠
愛知県　山忠本家酒造
銘柄は見てないですが、力強い系です。
アルコール感も強いし、ふくよかさもあり。
原酒系の味わい。

●三重県あおさ海苔とあらの赤出汁
ええ出汁の出た赤だし。
お口直し的に。

●淡路島由良赤雲丹、壱岐赤雲丹
雲丹の食べ比べです。
自分は雲丹が苦手なのですが、あえて食べてみました。
淡路島産はシャープな磯の香りが強め、壱岐産は濃厚なうまみが強め。
雲丹好きな方にはたまらない食べ比べやと思います。
ただ、やっぱり自分はそんなに好きではなかったなぁ。
次回、行くときは外してもらおう。

☆九十九里浜煮蛤
お寿司屋さん煮蛤食べるの久しぶりやな。
ぶつん！ほわー！じわー！
ぶつんとした蛤の食感。
ツメのほんわりした甘さ。
シャリのうまみと一体になって、うまさが爆発。

○煮穴子
いよいよ、終盤。
ほんわかやわらか穴子に、あっさりめのツメ。
軽く山椒がふられてます。
相当にうまい穴子やと思いますが、さっきの蛤の印象が強く残りすぎた。

○とろたく
叩いたトロと細かく刻まれたたくあんがええ海苔に包まれております。
ていうか、この海苔、めっちゃうまいなぁ。

○玉
これで一旦、終了。
海老系の甘さと風味。
ふんわりカステラのような玉子焼き。
いや、むしろカステラに近い。

ここからは、まだ食べれるようであればのこと。
本日は0次会でご飯食べてないので、お願いします。
今日出てないものから、2つ。
それと、お酒。

○悦凱陣
香川県　丸尾本店
こちらはかな乳酸のニュアンスを感じるお酒。
かなりベロっているので、インパクトの強いお酒がうれしい。

○赤ムツ
ノドグロです。
白身やけど、うまみの強いやつ。

○干瓢巻き
ええ海苔にかなりねっとりした甘い干瓢が入っております。
あっさり系の干瓢巻きが多い中、かなりインパクトの強い干瓢巻きです。

●べったら
漬物、苦手なんですけど、ベロベロなので食べちゃいました。

これだけの料理の内容と浴びる程、呑んでお会計が6人で11万弱。
1人18,000円位。
寿司通の方に聞くと、もっとお金を払えば、もっとグレードの高いものが出てくると思うけど、最低3～4万位するとのこと。
この内容がこの価格でしたら、大満足以外の何物でないです！

この会を予約して頂いたPT3はじめ、どっきりの仕掛け人として、頑張ってくれたなにくろ氏、夜遅い時間で安くないお店やのに、サプライズ参加してくれたあちゅさん、塩油鰯さん、haramixyさん。
1000軒目のステキなお店でのご飯を最高の食べログ仲間とご一緒出来たことをホントにうれしく思い、感謝です！

PS
記念レビューなので、長文になりました。
毎度の日記みたいなレビューで、食べ物のことは詳しく書けてないですが、これからは自分のペースで少しずつ書いていこうと思います！

仙鳳趾牡蠣アップ

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大間本鮪漬け

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九十九里浜煮蛤

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天草こはだ

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明石かわはぎ肝挟み

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大間本鮪中トロ

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鰆藁燻し

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和歌山小鯵赤酢〆

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大分天然車海老

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淡路島由良赤雲丹、壱岐赤雲丹

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煮穴子

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とろたく

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玉

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赤ムツ

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干瓢巻

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べったら

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愛媛県平鯵棒鮨

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鳴門の鮑と九十九里浜蛤のスープ青森岩海苔と

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鳴門の鮑と九十九里浜蛤のスープ青森岩海苔と

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明石鯛

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明石あまて鰈肝乗せ、ポン酢ジュレ乗せ

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明石あまて鰈肝乗せ

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明石あまて鰈ポン酢ジュレ乗せ

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淡路島鰆漬け和がらしと

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明石蛸、蛸の頭塩茹で

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明石蛸の柔らか煮和がらしと

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明石活胡麻鯖

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鳴門鮑、鮑の肝リゾット

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鳴門鮑、鮑の肝リゾット

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鳴門鮑、鮑の肝リゾットリフト

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明石焼き穴子

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明石焼き穴子 with 山葵

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明石焼き穴子宮城一番海苔

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仙鳳趾牡蠣

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銚子鰯自家製オールサーディン

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鰯とチョキ

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北海道余市あん肝奈良漬和え

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青森糸もずくゼリー寄せ

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岡山椎茸と太刀魚茶碗蒸し

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茶碗蒸しリフト

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重県あおさ海苔とあらの赤出汁

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かんぱーい！

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あざーす！

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田中六十五

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日高見

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あざーす！

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松の司

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東一

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流石、なにくろ氏！

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醸し人九平次

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冷たい緑茶

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義侠

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宴開始前

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宴の予感

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店内風景

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肴セット風景

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0次会は近所の銭湯(お店の内容とは関係ありません)

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きずなから歩いて3分程(お店の内容とは関係ありません)

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銭湯内部(お店の内容とは関係ありません)

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銭湯上がりはビール！(お店の内容とは関係ありません)

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食べロガーな撮影風景

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塩油鰯さんはくわえ上手

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みんな、最高や！

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2次会をもとめて(お店の内容とは関係ありません)

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ここや！(お店の内容とは関係ありません)

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かんぱーい！

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久々の枝豆モザイク(お店の内容とは関係ありません)

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もういっかい♪もういっか～い！

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恋するハラミン

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メッセージ扇子のプレゼント(お店の内容とは関係ありません)

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なにくろ氏が当日、五月山公園に行って買って来てくれましたー！(お店の内容とは関係ありません)

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ありがとー！(お店の内容とは関係ありません)

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あちゅ氏からのメッセージ(お店の内容とは関係ありません)

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来ました！

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ここです！

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おじゃましまーす！

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2018/08/21 更新

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五月山公園さんが投稿した鮓きずな（大阪/京橋）の口コミ詳細

鮓きずな京橋、ＪＲ野江、野江内代/寿司

ジャンルから探す

予算

営業時間

五月山公園さんが投稿した鮓 きずな（大阪/京橋）の口コミ詳細

鮓 きずな京橋、ＪＲ野江、野江内代/寿司

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

五月山公園さんが投稿した鮓きずな（大阪/京橋）の口コミ詳細

鮓きずな京橋、ＪＲ野江、野江内代/寿司