-
カワハギ肝和え
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白子蒸し寿司
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赤貝
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-
車海老
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-
赤貝ひもぬた和え
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赤貝ひもぬた和え
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赤貝ひもぬた和え リフト
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-
ヤイトガツオたたき
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-
ヤイトガツオたたき
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ヤイトガツオたたき リフト
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-
〆鯖
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〆鯖
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〆鯖 リフト
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カワハギ肝和え
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カワハギ肝和え
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カワハギ肝和え リフト
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白子蒸し寿司
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白子蒸し寿司 正面から
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白子蒸し寿司 リフト
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剣先イカ
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剣先イカ
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剣先イカ
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剣先イカ リフト
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ガリ
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赤貝
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赤貝
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赤貝
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赤貝 リフト
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ウニ
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ウニ
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ウニ
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ウニ リフト
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鮪 赤身
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鮪 赤身
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鮪 赤身
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鮪 赤身 リフト
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あん肝
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-
あん肝
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あん肝 リフト
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-
ヒラメ昆布〆
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-
ヒラメ昆布〆
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-
ヒラメ昆布〆
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ヒラメ昆布〆 リフト
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-
セコガニ茶碗蒸し 提供時
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-
セコガニ茶碗蒸し
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-
セコガニ茶碗蒸し リフト
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シマアジ
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-
シマアジ
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-
シマアジ
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シマアジ
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-
シマアジ リフト
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-
シマアジ リフト
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漬け 鮪 赤身
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漬け 鮪 赤身
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漬け 鮪 赤身
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-
漬け 鮪 赤身
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鮪 大トロ
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鮪 大トロ
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-
鮪 大トロ
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鮪 大トロ
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鮪 大トロ
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-
コハダ
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-
コハダ
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-
コハダ
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-
コハダ
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-
コハダ リフト
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コハダ リフト
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-
煮蛤
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-
煮蛤
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-
煮蛤
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-
煮蛤リフト
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-
車海老
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-
車海老
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-
車海老
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-
車海老
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-
車海老 リフト
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-
赤だし
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-
赤だし 提供時
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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
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-
とろたく
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-
とろたく
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-
とろたく
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-
とろたく 断面リフト
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玉子
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-
玉子
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-
玉子 リフト
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-
玉子 リフト
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羽根屋 純米吟醸 愛山 生原酒 無濾過スペシャル
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澤屋まつもと 守破離 純米吟醸 雄町
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十四代 超特 播州 山田錦
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天吹 龍王 初雪 純米 生酒 ULTRA DRY 超辛口
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酒器がシブいよ
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酒屋八兵衛 純米しぼりたて
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飛露喜 特別純米
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松寿司の予感
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ネタケース
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ネタケース
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店内風景
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店内風景
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店内風景
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来ました！
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ここです！
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松寿司！
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おじゃましまーす！
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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
「松寿司、行くけど、いかない？」とのPe_chanからのお誘い。
え!?
松寿司って、あの松寿司ですよね!?
絶対、行きます！
ということで、松寿司さんの常連さんとともに、松寿司さんにおじゃましました。
予約時間通りに入店。
どうやら、予約で満席のようです。
白木のカウンターがきれい。
大将がにこやかにお迎えしてくれはります。
では、日本酒でかんぱーい！
この日は常連さんがいつも食べてる感じのおまかせで。
日本酒もすべて、おまかせにしました。
【常連さんおまかせコース】
〈一品〉
・赤貝ひもぬた和え
・ヤイトガツオたたき
〇〆鯖
◎カワハギ肝和え
◎白子蒸し寿司
〈握り〉
・剣先イカ
〇赤貝
・ウニ
・鮪 赤身
〈一品〉
〇あん肝
〈握り〉
・ヒラメ昆布〆
〈一品〉
◎セコガニ茶碗蒸し
〈握り〉
〇シマアジ
〇漬け 鮪 赤身
〇鮪 大トロ
〇コハダ
〇煮蛤
・車海老
〈一品〉
・赤だし
〈握り〉
・煮穴子
〈巻物〉
・とろたく
〈一品〉
・玉子
【呑んだもの】
・羽根屋 純米吟醸 愛山 生原酒 無濾過スペシャル
〇澤屋まつもと 守破離 純米吟醸 雄町
〇十四代 超特 播州 山田錦
・天吹 龍王 初雪 純米 生酒 ULTRA DRY 超辛口
・酒屋八兵衛 純米しぼりたて
・飛露喜 特別純米
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〈一品〉
・赤貝ひもぬた和え
くにゅりとしていい食感の赤貝のひも。
さっぱり酢味噌とよく合ってます。
一品目から、超絶に酒がすすむのが来ました。
・ヤイトガツオたたき
アブラの乗ったヤイトガツオを軽めの炙りのたたきで。
もちとろな食感のうまいやつ。
〇〆鯖
軽く炙った〆鯖。
絶妙な〆加減。
じゅわ～っと溢れる鯖のうまみがたまらん。
◎カワハギ肝和え
冬のカワハギの肝は超絶にうまい。
とろとろで濃厚やけど、くどさが無い。
上品な濃厚なうまみがお口いっぱいに広がります。
ポン酢のうまさが更にうまさを引き立てます。
◎白子蒸し寿司
クリーミーな白子にカラスミがかかっています。
その下には、シャリが少々。
軽く混ぜて食べると、超グレードの高い和風リゾットみたい。
こりゃ、すげーうまいよ！
ここからは、握り。
シャリは軽く赤酢が効いたコマメ。
握り具合は、口中でほろりと崩れる絶妙加減。
お米の粒感も感じられる素晴らしいシャリです。
〈握り〉
・剣先イカ
シャクっとしながらも、ねっとり。
水分の抜き方が絶妙。
〇赤貝
ぐいシャクないい食感。
めっちゃ、うまみも強い。
この赤貝、うますぎるよ。
・ウニ
粒がしっかりしたいいウニです。
塩水ウニかなぁ。
・鮪 赤身
ややあっさりめの赤身です。
〈一品〉
〇あん肝
またまた酒キラーな一品が来ました。
あん肝に刻んだ奈良漬けが混ぜてあります。
とろとろで濃厚なあん肝に奈良漬けのシャクシャクとした食感。
二つが合わさると、別次元のうまさ。
〈握り〉
・ヒラメ昆布〆
肉厚のヒラメが昆布で水分を抜かれて、うまさが凝縮。
〈一品〉
◎セコガニ茶碗蒸し
上品な味付けのカニあんかけ。
たっぷり入った外子のぷちぷちがすげーうまい。
〈握り〉
〇シマアジ
水分加減と熟成由来と思えるうまみの深さがハンパない。
このシマアジもめちゃうまいなぁ。
〇漬け 鮪 赤身
ねっとりとした食感。
強いうまみ。
自分好みの漬けで幸せです。
〇鮪 大トロ
爽やかにとろけて、クドさ無し。
上品で美味しい大トロ。
〇コハダ
軽やかな〆加減。
こちらのシャリとベストマッチ。
〇煮蛤
ほんのりと中心部が生のような絶妙な火入れ。
ぎゅーっと頭の芯に来るようなうまさ。
・車海老
こちらも中心部がやや生のような絶妙な火入れ。
ぶりっときて、しっとり。
海老の甘みもしっかり。
〈一品〉
・赤だし
怒涛のコースも終盤。
ほっと一息。
〈握り〉
・煮穴子
ふわっと軽い食感。
あっさりめの煮穴子。
〈巻物〉
・とろたく
赤酢シャリがうまい。
海苔の風味もいい。
とろける大トロ部分がたまらん。
〈一品〉
・玉子
しっとりしたて、海老系のうまみと甘み。
おしまいおしまい。
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食感の変化がとても、楽しく、味わいは上品だけど、時には力強く。
大将やお店の方が作り出す雰囲気も心地いい。
噂に違わぬステキなお寿司屋さんでした！
ごちそうさまでした！！