huchangさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細 [食べログ]

この口コミは、huchang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

鮨なんば日比谷日比谷、有楽町、銀座/寿司

7回

夜の点数：4.9
- ￥50,000～￥59,999 / 1人
- 料理・味 -
  
  |サービス -
  
  |雰囲気 -
  
  |CP -
  
  |酒・ドリンク -
昼の点数：5.0
- ￥50,000～￥59,999 / 1人
- 料理・味 -
  
  |サービス -
  
  |雰囲気 -
  
  |CP -
  
  |酒・ドリンク -

7回目

2025/07 訪問

夜の点数：4.9
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥50,000～￥59,999

/ 1人

夏のなんばさんで最高の鮨とお饗をいただく至福の時♬

蒸し暑い東京ですが
夏のなんばさんを訪れました

難波大将にご挨拶後に着席
お弟子さんによるつまみの提供です
緊張感が伝わりますが
暖かく見守りましょう

今回のつまみは革新的
柔らかく溶けていく蛸は
大根と炊合せに

ニタリ鯨の尾の身
柔らかな身と上品な甘さ
大好きな鯨肉です

脂乗りのよいきんきと甘めの出汁をあわせる
スペシャリテはさすがの安定感

脂の乗った鰯の海苔巻き
鮪おかき海苔巻き
パリパリの穴子焼きも
印象的な美味しさ

今回の握りも完璧なラインナップ
舎利は小さめの13貫です

白烏賊のねっとり感と墨烏賊のサックリ感
この食べ比べは面白いですね

鯵、鰹、春子鯛、縞海老もめちゃうま！

今回鮑は薄切りで出汁餡と
残った出汁に舎利と赤雲丹が
これは新たなスペシャリテの登場！

そして今回の鮪！
赤身はニュージーランド
トロは銚子産の冷凍
この時期は鮪に注目しませんでしたが
冷凍技術の進化って革新的ですね
味わいも香りもよく食感も滑らかで美味しい！
年中美味しい鮪が食べられるようになるのでしょうか

最後にスペシャルサプライズの新ネタ
見た目は穴子ですが小型の太刀魚
初めての太刀魚握りです！
山椒を合わせて完成です！

前回もいただいた台湾茶
こだわりの水でじっくり入れた水出し茶
料理の邪魔をしないお茶ですが
しっかりとした味わいもあり
特に八八金宣茶は好みのお茶です

常に未来を見据えて
新たな品への挑戦を続ける難波さん
これが一流店のスタイルですね！

つまみ
◯蒸し蛸　大根
◯ニタリ鯨尾の身
◯真鯛お造り
◯キンキの煮付け
◯鰯巻
◯冷やしトマト
◯鮪おかきと葉山葵の海苔巻
◯焼き穴子

握り
●白烏賊
●墨烏賊
●真子鰈
●春子
●鯵
●平貝
●鰹　
●鮑
●舎利と赤雲丹
●縞海老
●赤身漬け
●トロ
●小肌
●太刀魚
◯あら汁
●玉

4.52

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青磁の皿がさわやかな夏を演出

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蒸し蛸　蛸の煮汁で炊いた大根

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ニタリ鯨尾の身

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ニタリ鯨尾の身　この柔らかな身と溢れる旨み

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真鯛お造り　フィンガーライム　これも新たな一品　お塩とフィンガーライムで爽やか

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キンキの煮付け　もう何も言う事ない究極の一品

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鰯巻　美しさと美味しさ

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冷やしトマト　蓼ソース　土佐酢ジュレ　蓼ソースがピリ辛でアクセントに　オールドバカラにうっとり

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鮪あられ　葉山葵

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鮪おかきと葉山葵の海苔巻

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鮪おかきと葉山葵の海苔巻

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焼き穴子　付け合せは胡瓜からサラダに

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白烏賊　ねっとりとした甘み

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墨烏賊　サックリ感で噛むほどに甘みが出てきます

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真子鰈

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春子鯛　定番の美味しさ　フワフワで口に広がる旨み

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鯵

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平貝

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鰹　玉葱と塩　炙った皮目が香ばしく身はしっとり

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鮑　鮑出汁餡

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舎利　赤雲丹

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舎利と赤雲丹を加え混ぜ合わせて完成！　これは新たなスペシャリテ！

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縞海老　ねっとり感に続く強い甘みが特徴的な美味しさ

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赤身漬け　ニュージーランド

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トロ　銚子冷凍

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小肌

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太刀魚　300gほどの小型の釣り太刀魚をタレ煮付け山椒乗せて握りに　穴子にかわる新たな夏の風物詩に！

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玉

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きんきのあら汁

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2025/08/18 更新

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6回目

2025/05 訪問

昼の点数：5.0
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥50,000～￥59,999

/ 1人

初夏のなんばさんで最高の鮨とお饗をいただく至福の時♬

相変わらずドアオープンを待つ時の
ドキドキ感がたまりません

難波大将にご挨拶後に着席
程よい緊張感が漂います

柔らかく溶けていく
味わい深い佐島の蛸からスタート
今回は蒸し蛸を出汁で味わう新しい楽しみ方

ニタリ鯨の尾の身
柔らかな身と上品な甘さ
大好きな鯨肉です

脂乗りのよいきんきと甘めの出汁をあわせる
スペシャリテはさすがの安定感

鮟肝、子持ち槍烏賊も素晴らしい！
鯛の子、鮪かわり揚げ、パリパリの穴子焼きも
印象的な美味しさ

今回の握りも完璧なラインナップ
15貫も出ましたが舎利は小さめなので
女性でも完食いただけます

春子鯛、北寄貝、鳥貝、鰯、牡丹海老は特にめちゃうま！
そして今回忘れられない最高だった秋田の鮪！
味わいも香りもよく滑らかな食感が抜群でした

さらにこの時期最高の青森産紫雲丹
お値段もさすがですがお味も格別でした！
詳細は写真をご覧ください

最近始められた台湾茶
こだわりの水でじっくり入れた水出し茶
料理の邪魔をしないお茶ですが
しっかりとした味わいもあり
特に八八金宣茶は好みのお茶

初夏のなんばさん最高でした！

つまみ
◯佐島蒸し蛸
◯ニタリ鯨尾の身
◯キンキ煮付け
◯島根浜田鯵
◯北寄貝小柱おろし和え
◯与市鮟肝
◯子持ちヤリイカ
◯鯛卵
◯蒸し鮑　宮城
◯鮪米粉米油揚げ　葉わさび　海苔巻
◯焼き穴子
握り
●白烏賊
●常磐スズキ
●春子鯛
●北寄貝
●鰯
●鰹　
●白甘鯛
●北海道江差縞海老
●赤身　手巻き
●トロ
●能登鳥貝
●小肌
●大トロ
●雲丹
●穴子
◯キンキ赤だし
◯玉

4.52

セット

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台湾茶は水出しで

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佐島蒸し蛸　昆布出汁と

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ニタリ鯨

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ニタリ鯨尾の身

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キンキ煮付け

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キンキ煮付け

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島根浜田　鯵　軽く酢締め　生姜とともに

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北寄貝小柱おろし和え

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与市鮟肝

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子持ち槍烏賊

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子持ち槍烏賊　3杯分の卵を詰めてパンパン　柔らかくとろけます

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秋田の鮪です！122キロ延縄

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鯛卵　塩漬けした鯛卵を炙って出汁合わせて

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蒸し鮑　宮城　うまみ溢れる鮑と餡　舎利入れたいです！

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鮪米粉米油揚げ　葉わさび　海苔巻

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米粉と米油で揚げているので衣が気にならない軽い揚げあがり　葉山葵と海苔でふくよかな味わいに

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白烏賊36/17　細かな包丁細工でねっとりとした食感は塩で引き締まります

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焼き穴子

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焼き穴子　パリパリの食感と香ばしさがさすが！

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常磐スズキ36/20　柔らかく甘みのあるふっこ！

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春子鯛37/22　ふわふわ！やっぱなんばさんの春子鯛は最高！

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北寄貝36/17　ぶ厚いのに柔らかく甘みがあふれます

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鰯36/18　これこれ！捌きたての超新鮮な鰯ならではの華やかさ　脂が落ちてきているとはいえ旨み充分です

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鰹37/23　炙った皮目と身の間に旨みが！この時期ならではのさっぱりとした鰹

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白甘鯛36/20　噛むほどに旨みが溢れる

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北海道江差縞海老37/19　氷漬け3日　１本開きではなくあえて２本づけに　ねっとりとした食感と甘みが押し寄せる幸せ

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赤身　手巻き

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赤身手巻き38/21　パリっとした海苔と赤酢の舎利で赤身をしっかりと受け止めます

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トロ40/21　脂が滑らかで甘い　舎利の温かさで溶けていきます

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能登鳥貝　厚みもあり味も濃厚　メニュー外のサプライスが嬉しいですね

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小肌36/20　酢を効かせて硬めに握られます

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大トロ　香り、滑らかさ、旨み全てが最高でした！

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青森ダイセンの紫雲丹

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青森ダイセン雲丹　一箱8万円！

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雲丹34/14　青森ダイセン　塩

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穴子40/45　柔らかな穴子は儚く溶けていきます

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キンキ赤だし

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玉

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2025/06/30 更新

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5回目

2025/02 訪問

夜の点数：5.0
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

向春のなんばさんで最高の鮨とお饗をいただく至福の時♬

相変わらずドアオープンを待つ時の
ドキドキ感がたまりません

難波大将にご挨拶後に着席
程よい緊張感が漂います

柔らかく溶けていく
味わい深い蛸からスタート

脂乗りのよいきんきと甘めの出汁をあわせる
スペシャリテはさすがの安定感

鮟肝、子持ち槍烏賊も素晴らしい！
鯛の子、鮪かわり揚げ、パリパリの穴子焼きも
印象的な美味しさ

今回の握りも完璧なラインナップ
鳥貝、春子鯛、北寄貝、鰯、鰆は特にめちゃうま！
味わいも香りもよく滑らかな塩釜の鮪もさすが！
詳細は写真をご覧ください

向春のなんばさん最高でした！

つまみ
◯佐島煮蛸
◯白魚　卵餡
◯網走キンキ煮付け
◯ニタリ鯨尾の身
◯鮟肝
◯子持ち槍烏賊
◯鯛の子
◯鮪かわり揚げ
◯蒸し鮑
◯焼き穴子

握り
●白烏賊
●平目
●鳥貝
●春子鯛
●北寄貝
●細魚
●虎ふぐ白子
●鰯
●鰹
●鰆
●鯖
●縞海老
●赤身　勝浦
●中トロ　塩釜
●小肌
●大トロ　塩釜
●雲丹　対馬
●穴子
◯赤だし
◯玉

4.51

セット　美しい白木の板

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佐島煮蛸

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白魚　卵餡　体の中から温まります

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網走キンキ煮付け　脂乗りのよいきんきと甘めの出汁をあわせるスペシャリテ

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ニタリ鯨尾の身

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鮟肝　安定の美味しさ

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子持ち槍烏賊　3杯分の卵を詰めてパンパン　柔らかくとろけます

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鯛の子

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鮪かわり揚げ　葉山葵を乗せて海苔巻に

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鮪かわり揚げ　葉山葵を乗せて海苔巻に

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蒸し鮑　うまみ溢れる鮑と餡　舎利入れたいです！

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焼き穴子　パリパリの食感と香ばしさが新鮮

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ここから握りへ　まずは白烏賊から

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平目

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鳥貝　大将自ら捌く気合の鳥貝は濃厚で程よい柔らかさ

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春子鯛　大好きな一品　いつもの最上級

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北寄貝

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細魚

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虎ふぐ白子　表面はカリッと焼かれ中は濃厚　贅沢な握り

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鰯　捌きたての新鮮な鰯　これ以上の鰯を知りません

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鰹　香りと旨味、さわやかな酸味が素晴らしい

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鰆

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鯖　白板昆布は入手困難

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縞海老　ねっとりと甘い濃厚な海老

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赤身　勝浦　鮪専用赤酢舎利

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中トロ　塩釜　香りとなめらかな舌触り　上品な脂が広がり旨味が追いかけてくる　目をつむり残り香を堪能しました

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小肌

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大トロ　塩釜　メニューにない大将のサービス　こんな素敵な饗しに感激

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雲丹　対馬

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雲丹　対馬

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穴子

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玉

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赤出汁

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なんばさんの今後の専用酒の候補を飲み比べ

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メニュー

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看板

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外観

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2025/04/03 更新

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4回目

2024/08 訪問

昼の点数：5.0
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

鮪も光り物も贅沢な夏の終わりでした♬

半年ぶりですが
ドアオープンを待つ時の
ドキドキ感がたまりません

難波大将にご挨拶後に着席
程よい緊張感が漂います

夏の終わりとはいえまだまだ暑い日
さっぱりとした突き出しが爽やか
蛸や煮付けは安定の美味しさ

今回牡丹海老のつまみが復活していました
これを待ち焦がれているファンの一人としては嬉しい

鰻の白焼きもとんでもない美味しさ
和製トリュフもお初の香り

握りは全てが完璧ですが
なかでも平目、鯵、鰯、秋刀魚はめちゃうま！
香りよく滑らかな鮪もさすが！

また秋のなんばさんも楽しみです

つまみ
◯白烏賊そうめん　新子　おくら
◯佐島蛸
◯キンキの煮付け
◯牡丹海老
◯小柱
◯天然鰻白焼き
◯ヤマトリタケ　北海蛸
◯蒸し鮑　肝ソース

握り
●白烏賊
●平目
●平貝
●春子鯛
●鯵
●北寄貝
●鰯
●鰹
●秋刀魚
●赤身
●トロ　
●小肌
●大トロ
●赤雲丹愛媛産
●穴子
◯赤出汁
◯玉
●干瓢巻（追加）

4.54

表札

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外観

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夏の寿司台　美しいガラス

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よろしくお願いします！

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白烏賊そうめん　新子　おくら　さっぱりした出汁がさわやか　夏にふさわしい突き出し

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佐島の蛸煮　マイ蛸ランキングNo.1でございます

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キンキの煮付け　安定の美味しさ

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特大牡丹海老

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牡丹海老　殻入り味噌が濃厚わずかな苦味がアクセント　嬉しい復活！

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小柱

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鰻

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鰻白焼き　秩父荒川源流の天然鰻　身も厚く脂乗ってます　完璧な焼きで美味しい

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ヤマトリタケ　北海蛸　ナッツの香りを伴う国産ポルチーニ　オリーブオイルと塩胡椒で

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握りの開演

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蒸し鮑　肝ソース

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蒸し鮑　肝ソース　舎利

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肝ソースは舎利と合わせてリゾットに変身！

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白烏賊　はじめの烏賊素麺とは違うしっかりした食感の切り方

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平目　柔らかで旨味あふれる

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平貝　飾り包丁で舎利と一体化

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春子鯛　なんばさんの春子鯛は絶品！　柔らかく握られ甘み溢れる

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鯵

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鯵　山口産の身の厚い鯵　ネギと生姜

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北寄貝　厚みあり大ぶりな個体　握りもしっかり

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鰯　脂のり　臭み全くない鮮度の良さ

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鰹　皮目焼かれて　旨みとわずかな酸味でバランス最高

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秋刀魚　軽い火入れ

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秋刀魚　肝ソースパンチある味

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赤身　甘く溶ける赤身　厚岸

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トロ

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小肌　海老おぼろ乗せ

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大トロ　専用赤酢舎利

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大トロ　専用赤酢舎利

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赤雲丹　愛媛産

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穴子

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玉

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赤出汁

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干瓢巻

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干瓢巻

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太巻

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扉が空いている珍しい瞬間

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2024/10/12 更新

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3回目

2024/02 訪問

昼の点数：5.0
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

最高の鮨とお饗をいただく至福の時♬

昨年からこの日が来ることをどんなに待ちわびていたことか
親友のお誘いでなんばさんに再訪できました

極上のネタを最も美しく美味しく食べられるように
最高の状態に仕上げるなんばさん
全てが想定外の美味しさで絶句します

煮蛸も鮟肝もこれ以上美味しいものを知りません
本日は金目鯛ではなく鰤しゃぶでしたがこれも極上
虎河豚白子と舎利は濃厚なチーズリゾット

握りでは絶品の春子鯛、ねっとりと甘い白烏賊、平目のふわり感、捌きたての鰯、締め鯖も忘れられません
鮪は真鶴定置の284kg
筋目すら感じさせない香り高い鮪
ラストは低温調理の蛤、想像を絶する美味しさに食べた方は全員驚きますね

毎回最高の饗しをいただきしばらく感動の余韻に浸ります
次回またいつの日か再訪できることを願って

◯煮蛸
◯鮟肝
◯氷見鰤しゃぶ
◯ニタリ鯨尾の身
◯苫小牧北寄貝
◯虎河豚白子と舎利
◯蒸し鮑

●白烏賊
●横須賀平目
●女川細魚　
●焼き穴子
●鹿児島春子
●鰯
●赤貝ひもキュウ巻き
●鰹
●七尾鯖
●車海老
●赤身
●中トロ
●小肌　
●大トロ
●雲丹　東沢水産スペシャル
●蛤
◯もずくの赤だし
◯玉
●干瓢巻き

4.57

表札

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うっとりと見つめる大好きな絵画

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煮蛸　柔らかさとうま味が絶品

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鮟肝　これ以上の鮟肝を食べたことがない

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氷見鰤しゃぶ　とろけていく鰤

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ニタリ鯨尾の身　柔らかで溶けていく　微塵も臭みを感じない極上の一品

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苫小牧産北寄貝　プリプリの身が貝出汁と出会い香りが口に広がる

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虎河豚白子舎利　白子の甘味と舎利の酸味でチーズリゾットのよう

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白烏賊　ねっとりと甘い

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蒸し鮑　鮑の出汁がうま味爆発

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横須賀産平目　ふわりとした身で甘味強い

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女川産細魚

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焼き穴子　パリパリに焼かれた穴子は山椒と胡瓜で完成

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鹿児島産春子鯛　ふわりとして甘い春子鯛はなんばさんでしか食べたことがありません

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鰯　捌きたての新鮮な鰯に惚れ惚れ

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赤貝ひもキュウ巻き　香りが強い赤貝のひもと香りよい海苔が溶ける瞬間が感動

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鰹

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七尾産鯖　板昆布のうま味と甘味が程よく〆られた鯖と一体に

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車海老　舎利と同じ高めの温度で最高の味わい

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本日の鮪

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赤身

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中トロ　筋目のザラつきが一切ない

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小肌

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大トロ　メニューにはなかったがサプライズで登場　もちろん極上です

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雲丹　東沢水産スペシャル

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雲丹　大粒の極上です

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蛤　低温調理でツメもあざやか　この蛤はなんばさんでしか食べたことがありません

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お椀

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もずくの赤出汁

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干瓢巻　茨城県産の厳選された干瓢　柔らかすぎない絶妙な干瓢です　海苔の口溶けと香りも最高

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玉　もはやデザート

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2024/06/29 更新

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2回目

2023/12 訪問

昼の点数：5.0
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

最高の鮨とお饗をいただく至福の時♬

この日を楽しみに待っていました！
友人にご招待いただき気心知れた仲間での忘年会をかねて

極上のネタを最も美味しく手を加え
常に最高の美味しさを求めるなんばさんの気合を十二分に堪能

つまみでは蛸や鮟肝、焼き穴子はいつもの最高級ですが、今回の迷い鰹、白子の摺り流し、尾の身は忘れられない驚きの美味しさ

握りのスタート前にお品書きが渡されます
舎利とネタの温度が記され
チームで極上の鮨を振る舞う熱意を感じます
今回は英語表記も追加され海外のお客さんへの気遣いも

握りは15貫に増えていましたが舎利は小さ目サイズになり、普段あまり量を食べられない友人たちも完食
もちろん私は余裕の完食です　笑

昆布締めかと思うほど甘みと旨みのある平目、ふわりと柔らかい春子鯛、おろしたての鰯は過去イチの美味さ、そしてなんばさんの鮪最高です

つまみ
佐島の煮蛸　長野あざみ産の山葵
きんき煮付け
富山迷い鰹　玉葱と塩
真鱈白子擦り流し　鰹出汁　粒胡椒アクセント
鮟肝
蝦夷鮑煮
にたり鯨尾の身
焼き穴子　山椒　胡瓜

握り
白烏賊
平目
春子　厚みやらわか
鰯　脂乗り溶けるさばきたて
ひもキュウ巻き　兵庫赤貝　有明海苔口溶けよい
大分産皮剥
金目鯛
虎河豚白子
〆鯖　白板昆布
山口産車海老
大間産赤身
大間産トロ
小肌
東沢スペシャルNo.1雲丹
穴子
玉
キンキ赤だし

超予約困難店ですが
またいつか来れる日を楽しみにしています

4.55

入口

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表札

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セット

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蛸　安曇野産山葵は甘さを感じる優しさ

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きんき煮付け

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富山迷い鰹　生臭さが一切なく塩と刻み玉葱がとても合います

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真鯛白子の摺流し　鰹出汁と合わせてミキサーに　とてもクリーミーな食感が新鮮

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鮟肝　鉄板の一品

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蝦夷鮑煮　柔らかな鮑は出汁餡の旨味とともに

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ニタリクジラ尾の身　臭みが一切ない柔らかな旨味

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焼き穴子　パリパリの皮目に山椒と胡瓜　これも忘れられない一品

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白烏賊　細切りでねっとりした食感が舎利と一体化します

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平目　昆布締めにしたかのような甘みと旨味

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春子　柔らかく握られた舎利とフワフワの春子鯛は溶けていきます

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鰯　おろしたての鰯は脂乗りも最高　生臭さも一切なく溶けます

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ひもキュウ巻き

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皮剥　切り身と舎利の間に肝と芽葱が　噛むたびに口の中で広がる旨味は最高

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金目鯛　揚げた皮がアクセントに

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虎河豚白子　舎利　ドリアの最高峰です

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鯖　白板昆布　軽やかに〆られた鯖と昆布が口の中をさっぱりとさせてくれます

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車海老　今日の車海老は大当たり　大きめで身も厚く甘みも格別

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本日の鮪

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赤身　甘みを感じる至高の赤身

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トロ　トロ専用の舎利を高めの温度で　これも至高のトロ

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小肌　唐墨を乗せてインパクト大

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雲丹　東沢スペシャルNo.1

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雲丹　東沢スペシャルNo.1

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雲丹　No.1は格別の上品さ　塩でさらに甘みが増します

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穴子　あっという間に溶けてしまいます　終わりを告げる悲しい瞬間でもありますが　笑

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玉　もはやデザート

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キンキ赤出汁　ほっとするお椀

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2023/12/27 更新

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1回目

2023/05 訪問

昼の点数：5.0
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］

極上のひとときはあっという間♬

なぜなんばさんで過ごす時間はこれほどまでにあっという間に感じてしまうのか

ドア前で入店を待つドキドキ感、入店後のご挨拶で緊張(^_^;)
着席してスタートするなんば劇場を１品ずつ楽しみます
でもやはり来てほしくない終わりの時はやってきます

明日からまたがんばって仕事しよう！
退店後自然にその言葉が浮かぶお店は多くありませんが
こちらはそのひとつで間違いありません

ネタの仕込み、切りつけ、舎利の赤酢
そしてネタと舎利の温度、握り方に変化をつけて
最高のネタを最高の状態で提供してもらえる
大好きななんばさんのお鮨

また機会があれば訪れたいお店です
ありがとうございました

●つまみ　◎にぎり
●佐島の蛸
　極上の柔らかさと旨みで溶けます
●キンキの煮付け
　出汁の甘さと柔らかな身
●鮟肝
　私が一番好きな鮟肝
●蛍烏賊焼き
　香ばしい香りと柔らかくジューシーな蛍烏賊
●毛蟹と酢飯
　毛蟹多め！あえて軽めの酢飯のみで合わせると毛蟹が引き立つ
◎烏賊
　甘い烏賊が口いっぱいに広がる
●トラフグ白子焼き
　チーズのような香ばしさと濃厚さ
◎春子鯛
　塩でいただくふんわりと柔らかく旨みもしっかり
◎真子鰈
　しっかりとした身で甘み、旨みが強く美味しい
●蒸し鮑
　厚みもある鮑ですが柔らかく炊かれあっという間に...
◎鯵　（島根）
　こんなに分厚い鯵で脂のりもいいですね
●焼き穴子
　パリッと焼かれた穴子にたっぷりの山椒
◎伊佐木
◎甘海老
　こんなねっとりと旨み、甘みの強い甘海老は初めて
◎鰹
　赤みの強い身と香ばしく焼かれた皮目
◎赤貝　（山口）
◎赤身　（塩釜）
◎トロ　（塩釜）
　香りが抜群で脂がすっと溶けていく美しさ
◎小肌
　やや強めの酢としっかり握られた舎利を感じながら上に乗ったおぼろの甘さがいいですね
◎雲丹　（青森）
　かなり粒の大きい雲丹で海苔からはみ出しちゃってます
　海苔に負けていない香りの強さ
　この時期限定だそうです
◎金目鯛
　脂のりのよい身に揚げた皮を粉砕してふりかけ
　これ以上の金目鯛を知りません
◎蛤
　低温調理で火入れされた蛤は旨み爆発
◎穴子
　柔らかくふんわりと握られた穴子は秒で溶けます
キンキの赤だし
　ちょっと塩味強めでした
玉
　デザートのような濃厚で甘い玉
　あと１０個食べたい！

ただしこの日は？忙しく慌ただしい様子で、ツマミとにぎりがどんどん連なってやってきました。
いつもと明らかに違う早めのペースになっていたのが気になってしまいました。
そして大将は慌ただしく１３時からの個室のお客様のもとへ行かれてしまいました。

入店から会計を終えて退店までわずか２時間
これまでで最速でございました(^_^;)

4.56

カウンター

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蛸の柔らか煮

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きんき煮付け

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鮟肝

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鮟肝

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毛蟹と酢飯

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毛蟹と酢飯

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蛍烏賊焼き

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本日の鮪

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毛蟹と酢飯

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烏賊

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とらふぐ白子焼き

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春子鯛

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真子鰈

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蒸し鮑

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鯵

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焼き穴子

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伊佐木

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甘海老

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鰹

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赤貝

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赤身

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トロ

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小肌

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青森雲丹

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雲丹

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金目鯛

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蛤

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穴子

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きんき鎌の赤出汁

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玉

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2023/05/13 更新

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huchangさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細

鮨なんば日比谷日比谷、有楽町、銀座/寿司

ジャンルから探す

予算

営業時間

huchangさんが投稿した鮨 なんば 日比谷（東京/日比谷）の口コミ詳細

鮨 なんば 日比谷日比谷、有楽町、銀座/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

huchangさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細

鮨なんば日比谷日比谷、有楽町、銀座/寿司