-
握り 鯵
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-
生鮑と烏賊と雲丹
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-
握り 蛤
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-
握り 車海老
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-
生鮑と烏賊と雲丹
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-
生鮑と烏賊と雲丹
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-
生鮑と烏賊と雲丹 リフト
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-
生鮑と烏賊と雲丹の残りにシャリ玉
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-
穴子 きじ焼き
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-
穴子 きじ焼き
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-
穴子 きじ焼き
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-
穴子 きじ焼き リフト
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-
潮汁
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-
潮汁
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-
握り 鯵
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-
握り 鯵 上から
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-
握り 鯵 リフト
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-
握り春子
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-
握り 春子 上から
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-
握り 春子
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-
握り 鯛
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-
握り鯛 上から
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-
握り 鯛
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-
握り鯛
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-
握り 鯛 リフト
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-
握り 漬け鮪
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-
握り 漬け鮪
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-
握り 漬け鮪
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-
握り 小肌
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-
握り 小肌
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-
握り 小肌
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-
握り小肌 リフト
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-
握り 青柳
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-
握り 青柳
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-
握り 青柳
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-
握り 鯖
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-
握り 鯖 上から
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-
握り 鯖
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-
握り 鯖
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-
握り 鯖リフト
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-
握り 蛤
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-
握り 蛤 上から
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-
握り 蛤
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-
握り 蛤リフト
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-
巻物 ひもきゅう巻
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-
巻物 ひもきゅう巻
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-
巻物 ひもきゅう巻
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-
巻物 ひもきゅう巻
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-
ひもきゅう巻 リフト
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-
握り 車海老
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-
握り 車海老 上から
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-
握り 車海老
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-
握り 車海老リフト
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-
車海老の頭は塩焼きに
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-
車海老 頭塩焼き
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-
車海老 頭塩焼き
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-
車海老 頭塩焼き リフト
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-
玉子
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-
玉子 上から
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-
玉子
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-
握り 穴子
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-
握り 穴子 上から
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-
握り 穴子
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-
握り 穴子
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-
握り 穴子
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-
握り 穴子 上から
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-
握り 穴子リフト
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-
握り 穴子リフト
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-
握り 穴子リフト
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日本酒
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-
お茶
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-
目の前に広がる魅惑のネタケース
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-
目の前に広がる魅惑のネタケース
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-
来ました！
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-
五時開店！
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-
小笹寿し！
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-
小笹寿し！
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-
おじゃましまーす！
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-
ごちそうさまでした！
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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
新橋でやきとん呑みしたら、本日のメインのお寿司屋さんに行くのに、下北沢へ移動。
あまり東京に来ない自分にとっては、電車の乗り換えが地獄ですが、安心安全なハラミンナビに従って、スムーズに乗り換え。
下北沢駅に着いて歩いて10分程、歩くと、目的のお店。
ハラミンが食べログ☆5のめっちゃ気になってたお寿司屋さん。
ということで、小笹寿しさんにおじゃましました。
こちらのお店、予約不可。
帰りの新幹線もあるので、早めに行って、お店前で待ちます。
17時オープンなので、16時には並びたいねという事でしたので、16時過ぎ位にお店到着。
ポールポジションかと思いましたが、既に1名様が待たれていました。
その後、我々の後に1名様が待たれて、4名の待ちで開店の17時。
店内はカウンター8席程とテーブル席が2つ。
ちょっと強面な大将がお出迎え。
では、日本酒スタートで。
店内には本日のメニューが木札でかかげてあって、値段は不明。
おまかせではなく、食べたいものを食べたい順で頼む方式。
ここも安定のハラミンナビに従って、注文してきいますよー。
頼んだものは以下。
【食べたもの】
◎生鮑と烏賊と雲丹
◎穴子 きじ焼き
・潮汁
〈握り〉
◎鯵
・春子
〇鯛
〇漬け鮪
・小肌
・青柳
◎鯖
◎蛤
・ひもきゅう巻
〇車海老
〇煮穴子
・玉子
-----------------------------------
先ずはアテから。
鮑の酒蒸しが絶品らしいが、この日は無かったので、鮑のお造りで。
あと、穴子のきじ焼きは必須オーダー。
◎生鮑と烏賊と雲丹
鮑の酒蒸しが無かったので、お造りで。
鮑の身と肝と雲丹の和えものと烏賊が盛られて来たよ。
これが、めちゃくちゃにうまい。
ゴリっとした鮑の身と雲丹と鮑の肝の磯の風味とコクとほろ苦さが絶妙すぎる組み合わせ。
淡白な烏賊刺しに雲丹鮑肝ソースをつけて食べても、めっちゃうまい。
残り汁にシャリを入れても、美味しそうですよねとハラミンと話していたら、大将がそっと、シャリ玉を投入してくれたよ。
大将、惚れてまうやろー！
◎穴子 きじ焼き
穴子の醤油焼きだと思われます。
きじ焼きが何かをググっていたので、わかりましたが、食べるのは初めて。
きじは食べた事はないですが、穴子のきじ焼きの食感が独特。
香ばしいパリパリした焼き目に、身のぎゅぅっとした食感。
シンプルな醤油系な味付けですが、なんとも滋味深い。
パラりとかかった七味も香しい。
一緒に添えてある塩もみされた胡瓜と一緒に食べると、別次元のうまさになるのも驚き。
・潮汁
握りを注文すると、握りの前に出してくれるようです。
鯛アラの潮汁です。
ちょっと、塩気が強かったですが、温かいものを胃に入れると、食欲が活性化されます。
〈握り〉
シャリはオーソドックスなタイプ。
ややこまめで、口中での解け具合もいい感じです。
ネタとのバランスがとれた、とても美味しいシャリです。
◎鯵
噂に聞く小笹寿しの鯵。
上にネギを細かく叩いた薬味が乗っています。
お口にいれると...
わわわわわわ！
うまい！
すごい、うまい！
軽く酢で締めてあるようで、何か独特なうまい味の鯵。
上に乗っている薬味の叩いたネギがすごいい役目をしてる。
身の厚み、包丁の入れ具合の秀逸で口中でとろけるながら、シャリと一体となる。
すごい鯵だ。
・春子
春の季節の小鯛。
軽く酢で締めてあって、炙ってあります。
皮目のうまさとあっさりした白身。
〇鯛
分厚めサイズの鯛。
皮付き湯引きタイプ。
皮と身の間のゼラチン質のとこのうまさを楽しめるやつ。
関西では、ゴリゴリ食感の鯛が好まれますが、適度に食感がある位が東京ぽい。
〇漬け鮪
かなり浅めの浸かり加減。
赤身そのままの食感を残しながら、更に赤身の味わいを引き上げています。
ねっとり系もいいですが、浅い浸かり加減もまたよし。
・小肌
ちょっと大きめサイズ。
締め加減はいい感じですが、ちょっと魚自体のポテンシャルが低かったかな。
・青柳
関西ではあまり見かけない青柳。
角っぽい見た目がキュート。
水分多めのぎゅわ～という感じの食感。
少し独特な味わい。
◎鯖
すごい鯖が来ました。
これも軽く酢で締めてあるようです。
アブラがすごいノリノリで強烈なうまみ。
叩いたネギ薬味が最高な引き立て役。
◎蛤
口中にじゅわ～っと溢れる蛤汁。
噛むとまた、じゅわ～。
ツメの深い味わいと一体となって、口中が幸せだらけ。
心地よい弾力とうまさ。
ずっといて欲しい。
・ひもきゅう巻
赤貝のひもぽいのがネタケースにあったので、ひもきゅうで。
ちょっと、口直し的にいいね。
〇車海老
他の方が頼んでるを見て、超絶にうまそうだったので、マネマネ注文。
かなりデカいサイズ。
外側はプリッ！中身はしっとりレアの絶妙茹で加減。
頭部分は塩焼きにしてくれたよ。
〇煮穴子
握りのフィニッシュは煮穴子。
とろとろタイプではなく、ややしっかりめの食感。
ツメのうまさがハンパなくうまい事を感じれる。
・玉子
最後はデザート的に玉子。
かなりしっかりと詰まった食感。
味わいは、かなり甘いです。
上品な和菓子のような玉子です。
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江戸前寿司とお好みで頼む良さを堪能。
一見、怖そうに見える大将は、とてもお客さんの事を見ていてくれて、心地よい。
予約しても取れないお店ではなく、並べば食べれるというのもある意味、最高。
季節を変えて、また行きたいと思うステキなお寿司屋さんでした！
ごちそうさまでした！！