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中トロ
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子持ち鮎の甘露煮
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甘鯛の松笠揚げ
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漬けマグロ
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つきだし
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つきだし
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金目鯛
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鰹たたき
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秋刀魚炙り
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イカ
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平目、昆布
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アジ
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白子のムースといくら、シャリ
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本ししゃも
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鮑
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昆布とあわびの肝ソース
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しゃぶしゃぶ
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鮑の肝ソースに雲丹を入れる
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至高の1口
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べったら漬
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松茸の土瓶蒸し
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松茸
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ノドグロ
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土瓶蒸しを注いでお茶漬けのように食べます
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小肌
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穴子
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あの方も来ました。
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目の前で手捌きを見れるのは嬉しい
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リボンの形が可愛い。左が梅酢、右が醤油
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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
カウンターに座ると、まるで舞台の幕が開いたように、月生田大将の寿司の世界が広がります。カウンター鮨初めてにもオススメなお鮨屋さんです。
東京都 中目黒駅から約徒歩12分のところにあります。
「鮨 つきうだ」さん。
今回は奮発して、高級鮨屋さんを訪れました。23,000円（税込25,300円）のコースを予約。
店内に入ると、目の前に広がるのは、木の温もりを感じるカウンター席。大将はすでにカウンターにいらっしゃり靴を脱いで店内へ。
大将は常連さんと思われる方々と楽しく談笑をされていて、いわゆる堅苦しい雰囲気が全くないのが良いです。
コースはお鮨と和食が半々でボリューム満点。
どれも美味しかったのですが、一部のメニューを紹介します。
○漬けマグロ握り
醤油に漬けられ、しっとりとした赤身。
ほろほろと口の中でほどけていくシャリとマグロが合わさっていくのが感覚がたまらない。
酢のキツさがあったり、シャリの芯が残っているお鮨屋さんもありますが、無用な心配でした。
○いくらとたらの白子ムース
たらの白子をムース状にして、シャリ、いくらをのせた逸品。ねっとりと濃厚な白子にいくらのプチプチ感が最高。
○本ししゃも揚げ
1本1000円近いという仕入れらしくこの期間だけの限定らしいです。
人生でいちばん旨いししゃもに出会えました。
ししゃもがふっくらしているなんて驚き。旨味が広がり、日本酒が進みます。
○鮑しゃぶしゃぶ、雲丹とシャリ、昆布と鮑の肝ソース
つきうださんの看板メニュー。
煮鮑を昆布と肝のソースにしゃぶしゃぶして食べます。
噛めば噛むほど出てくる旨味は至高。
鮑が食べ終わると器にシャリとてんこ盛りの雲丹を入れてくれます。
雲丹と鮑の肝を合わせて食べるのは人生初。
旨い以外の感想が出てきません。
○松茸の土瓶蒸し、ノドグロとシャリ
松茸の馥郁たる香りが鼻をくすぐる土瓶蒸し。
一口スープを飲むとつい笑顔がほころびます。
シャリの上にノドグロをのせた逸品が提供され、そのまま食べてもよし、土瓶蒸しのスープをかけてお茶漬けのように食べるのもよし。
言葉で表現できない美味しさです。
○小肌
大好きな小肌。つやつやとした見た目に最適と表現できるほどの締め具合。完璧でした。
○日本酒
今回3種類注文した中で、つきうださんのお鮨に一番合うと感じたのは吉田蔵さん。
ほんのりフルーティーさを感じつつもさっぱりと飲みやすい味わい。つきうださんの上品な味付けの料理にぴったりな日本酒でした！
握りの紹介少なめになってしまいましたが、どれも美味しかったです。
文章では伝えきれない感動がいくつもありました。
ぜひ行ってみて欲しい。
大切な方とのデートにもオススメなお鮨屋さんです！
お近くによったらぜひ。
☺︎︎注文リスト
・23000（税込25300）円コース
つき出し
タコ煮、つぶ貝、ナスの煮びたし
金目鯛刺身
鰹たたき
秋刀魚あぶり包み
イカ握り
甘鯛松笠揚げ
アジ握り
金目鯛と豆腐の銀杏ソース仕立て
漬けマグロ握り
いくらとたらの白子ムース
本ししゃも揚げ
平目の昆布添え握り
きのこのおひたし
鮑しゃぶしゃぶ、昆布と鮑の肝ソース
雲丹とシャリ
べったら漬
中トロ握り
子持ち鮎の甘露煮
松茸の土瓶蒸し
ノドグロとシャリ
小肌握り
穴子握り
味噌汁
・生ビール 1200円
・天賦 2500円
・吉田蔵 2500円
・上川大雪 2500円
♪プロフィール
特に海鮮・麺類大好きで気になったら食べに行きます。
インスタでも紹介したいのですがおサボり中です。@k.gourmeet
Googlemap、食べログ投稿していますのでもし良かったら見に来てください。