bunhachiさんが投稿した常盤鮨（神奈川/関内）の口コミ詳細 [食べログ]

この口コミは、bunhachi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

移転常盤鮨関内、馬車道、日本大通り/寿司

5回

夜の点数：5.0
- ￥20,000～￥29,999 / 1人
- 料理・味 4.5
  
  |サービス 4.5
  
  |雰囲気 4.0
  
  |CP 4.0
  
  |酒・ドリンク 4.5

5回目

2024/02 訪問

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

横浜での最後に

夫婦で伺いました。
横浜で一番好きなお鮨屋さんだったので残念でなりませんが、広尾に移転されるので、またその時伺います。
記憶のために写真アップします。

水谷さん仕込みの技術と、気さくな大将のお人柄で予約困難店になる事は間違い無いでしょう。
東京でも頑張ってください。

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2024/02/23 更新

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4回目

夜の点数：4.5
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］

久しぶりの和食

安定の美味しさです。
この日はカツヲをはじめ、キスが美味しかった。
また、ウニの季節になってきたので甘いウニは最高でした。

シャリの酢と塩の塩梅はこの辺りでは一番の好みのお店なので、定期的に伺いたいお店です。

ご馳走様でした。

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2023/06/26 更新

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3回目

2021/07 訪問

夜の点数：4.3
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥20,000～￥29,999

/ 1人

久しぶりのアップです。
関内は緊急事態明けの、マンボー期間。
やはり、鮨を「お茶で」とは言えないため、我が家は待ちに待った解除後の食事でした。

もずく酢
かれい２種
たこ
鮑　肝は味噌漬け
太刀魚焼き

ここから握りに入ります。
しゃりは程よい硬さと酢の加減も日本酒が進みます。

さより
烏賊
とり貝
鮪
中トロ
とろ
小肌
海老

穴子
雲丹
を追加で頂いてお腹いっぱいでした。

こちらはいつ来ても安定した美味しさです。
詳しくは前のレビューもご覧ください。
ご馳走様でした。また伺います。

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2021/07/11 更新

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2回目

2018/09 訪問

夜の点数：4.3
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.5 ］
￥20,000～￥29,999

/ 1人

鮨はカウンターに限る

前回は個室利用でしたので、今回はカウンターで再訪しました。

アンリジローで乾杯をし、ツマミを頂きます。
北海道のカレイ
弾力のある身が美味しい。

〆鯖
普段はあまり〆鯖を食べないのですが、こちらの〆具合は絶妙でした。

鮑
柔らかく煮てあります。山葵と塩で頂きます。

鮑の肝が出てきたので日本酒へチェンジします。

鰆西京焼
脂が乗っていて美味しい！日本酒にもぴったり

かつをたたき
スモーキーな香りで美味

握りに入ります。
今日はお酒を飲んでいるので、シャリの加減もぴったり！
大きさも硬さも好みです。

鮪を赤身からトロまで出していただいたのですが、脂っこく無く食べやすい。

締めに穴子を頂きましたがふわっと美味しい。

シャリのふわっと感、握って出して貰った瞬間に口に入れる。
やはり、鮨屋はカウンターに限りますね。

この日は息子さんに握って頂きました。
銀座のミシュラン3星、水谷さんのところに７年もいらっしゃったという事で、期待して伺いましたが期待通り！

銀座まで行かずに美味しいお鮨を食べられ、この価格なら満足です。
また伺います。

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2018/09/07 更新

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1回目

2018/01 訪問

夜の点数：3.9
- ［料理・味3.7
- | サービス4.0
- | 雰囲気4.0
- | CP3.8
- | 酒・ドリンク- ］
￥10,000～￥14,999

/ 1人

酒を飲みながらなら

昔からの常盤鮨に、今は無き銀座の「水谷」出身の息子さんが戻って来られていると言うことで伺ってみました。

当日の予約だったのでカウンターはいっぱいで、個室を利用です。
この日は車だったのでお茶で。

シャリは酢がキツめ、固めの水加減です。
シャリは個室だからか、少し固めに握られています。

ヒラメの昆布締め
少し締まりすぎかなぁと思う締め加減

春子
柔らかく程よい締め加減
美味しくておかわりしました

スミイカ
塩がふられています

コハダ
〆方が少しきつい感じがしました

赤身
熟成していてしっとり

中とろ
これくらいのマグロだと中とろも大トロも脂が乗ってます。
大トロ

赤貝
シャクシャク食感が好きな赤貝
少し大きめ

サヨリ
大きめのサヨリ、煮切り醤油

車海老
甲殻類の美味しいところを引き出した茹で加減です。

雲丹軍艦
普段ウニはミョウバンが苦手で食べないのですが、塩水ウニなのか？甘く美味しい

穴子
フワッフワに蒸し上げられた穴子に甘いツメ

玉子
甘い出汁巻です

場所柄か、同伴で使われるお店みたいです。
お酒を飲みながらならこの酢の加減でもいいのか？
次はカウンターで伺います。

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2018/01/18 更新

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bunhachiさんが投稿した常盤鮨（神奈川/関内）の口コミ詳細

移転常盤鮨関内、馬車道、日本大通り/寿司

ジャンルから探す

予算

営業時間

bunhachiさんが投稿した常盤鮨（神奈川/関内）の口コミ詳細

移転常盤鮨関内、馬車道、日本大通り/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