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本日の鮪(宮城県塩釜)
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鮪赤身
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鮪中トロ
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釜
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銀シャリ
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赤酢
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飯切で赤酢を馴染ませております
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鮪の切り分け
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プレモル×3
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鮪叩き(いぶりがっこと山葵の醤油漬けまぶし)
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長野県安曇野産本山葵
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小鰭(天草)
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梭子魚(愛知)
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鰯(銚子)
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久保田千寿(新潟)
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平目(青森)
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蛤(鹿島)
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秋刀魚
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秋刀魚(青森)
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観音下(石川)
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春子鯛(鹿児島)
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鰹(鹿児島)
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飛露喜(福島)
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飛露喜
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鮭いくら(北海道)
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いくら
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穴子(対馬)
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あら汁(素麺・浅葱・七味)
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干瓢(栃木)
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玉(田中農場)
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カウンター席
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内観
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店舗入口
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建物外観
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生姜
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お茶
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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
急遽出たのであろう、キャンセルを見逃さずにすぐさま予約を入れさせていただきました。
予約時間15分前には店前に到着していましたが、前のお客さまを急かすことになってはと思い､5分前位前までウロウロしていると、白衣の若手職人さまがお声掛けくださり、店内にご案内いただきました。
ちなみに今宵は通りに面した正面のドアからではなく、お店手前側横にも入口があり、本日私はそちら側のカウンターにお邪魔させていただきました。
ディナータイムで8,800円という､採算度外視｢若手職人さまの成長&経験｣だけを目論んだこちらのコース､ようやくの初来店が叶いました。
SNS全盛の昨今､映える演出は必須ですが、米､食材が著しく高騰する昨今､ある程度アルコールを頼むお客さまでないと、いくら若手鮨職人さまの登竜門的な位置付けとはいえ、心配になってしまう価格構成です…
んで、撮影し放題､｢僕らはフリー素材ですから｣なんて泣ける台詞を聞いてしまったら、息子同世代が頑張っている｢おじ｣としては何とかお店に貢献しなくては！と、ふだん独り呑みでは口にしない日本酒も頼んでしまうのです。
パフォーマンスはスタートから始まっています。大きな釜で炊かれた釜の白米を飯切に移し､赤酢をまぶすところから魅せてくれます。
そしてカウンターのお客さまにテイスティングを！おおっ､粋じゃありませんか。
ほのかに鼻に抜ける赤酢の香りを嗜みながら、まだ温かい酢飯をいただきます。
そこからは、15貫ものお任せ握りのスタートです。
まずは鮪赤身から､なのですがスタートでもあり、まだ少し温かみの残る酢飯に冷たいネタというアンバランスにならないよう､あらかじめ温めておいた皿でついさっき包丁が入れられたばかりの鮪の温度を上げておくという丁寧な仕事に感心｡
そして､カウンター越しには私のような一見客にも、親しげに話し掛けてくださる笑顔の職人さまが各々のネタの説明をされながら､提供してくださいます。
そしてまぁ今宵の生山葵の素晴らしいこと！自身も訪れた長野県安曇野産の本山葵｡
ほんとにこれだけで白飯イケちゃう強者です。
周りのお客さまが皆さんビールから日本酒に鞍替えされる中､独り生ビールを頼み続ける自身に辟易し､4杯目からは日本酒に鞍替え｡
何もお声掛けしていないのに､すぐさまチェイサーを提供してくださる職人さま､スタンディングオベーションものです。
いくら提供前のハート♥️の型取り…
お持ちになって撮影されますか？とのお声が。
付き合いたてのカップルならウキウキ100倍ですが、急遽の空きを見つけ来店したぼっち客には妻子に妬まれるか、(誰と行ったの？と)あらぬ疑いwを掛けられるだけなので丁重に辞退w
さて、画像には全部掲載いたしましたが、スクロールが面倒な方のために本日の｢第五世代お任せ握り｣は
①鮪赤身②鮪中トロ③鮪叩き④小鰭⑤梭子魚(カマス)⑥鰯⑦平目⑧蛤⑨秋刀魚➉春子鯛⑪鰹⑫いくら⑬穴子⑭干瓢⑮玉子焼、〆のあら汁という構成です。
これだけ豪華なラインナップに生ビール×3、日本酒×3で1.5万円でお釣りきちゃうって…
若手の職人さま達には､様々な年齢層の客とのコミュニケーションや他愛ないやり取り､包丁捌き､握りの提供タイミング等日々経験値を上げていく絶好の場であり、私たち顧客にとっては、若手職人さまの成長を願いながら美味しいお鮨に舌鼓というWINWIN。
お会計後には若手職人の皆さま全員にお見送りをいただき、少し照れながら蒲田駅へと向かいました。
ご馳走さまでした。
毎月お伺いしたいくらいだけど、なかなか予約が…