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平目とボタンエビ
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初鰹
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アサリと青海苔
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イカソーメン
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蝦蛄
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ここで落ち着く
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やまとさんの幽庵焼きは美味い
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追加のあん肝
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追加の数の子
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追加のゲソ焼き
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追加
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追加
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すぎたの大将が認めて独立を応援している、唯一のお店。
贈られた暖簾で、やまとさんとの関係性が分かる。
小十で和食を学び、すぎたで鮨を学んだ、職人エリート大和さん。
10年後の鮨業界の中心にいるであろう名店。
すぎたさん同様に、握りますか?つまみますか?の声掛けがあり、つまみの追加も可能。
やまと名物とも言われているお浸しは絶品。これがある日は当たりの日。
その他のつまみも全てのレベルが高いので、日本酒が好きなお客さんが集まりやすく、また酔いやすい。
握りは小肌スタート。
キリッとしたキレのあるシャリと酸味のある小肌が、酸味×酸味でなぜかベストマッチしていて、1貫目で他店とのレベルの違いを感じられる。
料金的にも一人3万ぐらいで済み、同レベルの鮨屋に比べるとコスパも圧倒してる。追加や日本酒を頼まなければ、まだ2万円台が可能なのかも。
回転数を増やして、安価な料金体系を未だに実現している。
客層的には、港区っぽい人は少なく、落ち着いた人たちが多い。
インバウンド客が1回転で1/3ぐらいいるイメージだけど、中国ではなく、台湾や韓国の人が多くお行儀はいい。
過去の背景・つまみのレベル・握りのレベル・コスパ・客層・弟子との関係性が作る店の雰囲気
私の中では唯一無二の鮨屋。
2025/01/06 更新