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ビル1階
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外観
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外観
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内観
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カウンター
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箸
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ドリンクメニュー
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ドリンクメニュー
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CHAMPAGNE LECLERC BRIANT BRUT Reserve 2020
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お冷
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うざく
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愛知の鰻
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蛇腹に切った胡瓜
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香川 悦凱陣 純米吟醸 ブルーボトル むろか生
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香川 悦凱陣 純米吟醸 ブルーボトル むろか生
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鹿児島のアカハタ
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お椀
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熊本天草の鱧の鍋仕立て
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焼き胡麻豆腐
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下に自家製胡麻醤油
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ガリ、指拭き
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新烏賊
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新潟 雪男 純米酒
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新潟 雪男 純米酒
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新烏賊の下足
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北海道の北寄貝
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銚子の金目鯛
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秋田 飛囀 -鵠（HAKUCHO）- BLACK LABEL山廃x白麹xNo.77酵母
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秋田 飛囀 -鵠（HAKUCHO）- BLACK LABEL山廃x白麹xNo.77酵母
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愛知の鰯
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千葉竹山の黒むつ
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ブータンの松茸、気仙沼のフカヒレと餡掛けに
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茶碗蒸し
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上に裏漉ししたイクラと擦った自家製唐墨
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茶碗蒸し
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愛知 二兎 純米 萬歳七十 火
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愛知 二兎 純米 萬歳七十 火
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赤身
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トロ
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車海老
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京都 蒼空 純米酒 美山錦
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秋刀魚
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熊本の赤雲丹
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福島 にいだしぜんしゅ 生酛 純米原酒 酵母無添加（蔵つき酵母）
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福島 にいだしぜんしゅ 生酛 純米原酒 酵母無添加（蔵つき酵母）
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煮蛤
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海苔の上に
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干瓢とシャリ
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干瓢巻
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貝出汁の味噌汁
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玉子焼
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アガリ
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追加 鰊
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追加 小肌
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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
いや～、懐かしい場所だ。最近、仲野さんもご無沙汰なんで、ここに来るのも2年ぶりか…。
その仲野さんも外苑前の方に移転して、その跡地に入った鮨 一喜に行って参りました。
元は小田急線の千歳船橋で営業されてたそうですね。2020年夏にオープンして、鮪はやま幸から仕入れ。
某ガイド誌の2024年版からセレクテッドレストランとして掲載されるなど、人気の寿司屋だったそう。
そんなお店が創業5周年を前に渋谷に進出、しかも、くろ﨑→仲野と繋いだ跡地を継ぐということで、
Makuakeで応援を募っていたので応えた次第。オールインクルーシブのコースで2万円とリーズナブルでしたしね。
飲み放題はドリンクメニュー左から選択。但し、ビールの和轍とプレミアム日本酒は除きます。
また、泡も含めグラスワインと日本酒は1杯ずつ。日本酒は裏にメニュー記載以外のものもあるそうです。
なお、くろ﨑さんや仲野さんと同様、握りと摘みが交互に出て来るので、握りには先頭に○数字を付けてます。
・愛知の鰻のうざく
蛇腹に切った胡瓜に茗荷と胡麻、下に土佐酢。身はふっくら、皮はサクッと。
・刺身 鹿児島のアカハタ
煎り酒で。甘くて美味しい。煎り酒の味もイイね。
・お椀 熊本天草の鱧の鍋仕立て 京都の九条葱に京都の赤山椒
お〜。これは美味しいや。鱧はもちろん、お出汁が美味しい。
・焼き胡麻豆腐 下に自家製の胡麻醤油
ん？胡麻豆腐みたいのか出て来たぞ…と思ったら、やっぱ胡麻豆腐だったw
柔らかく、ふんわり仕上がってて美味し。
①新烏賊 山葵、煮切、酢橘。フレッシュだねえ。美味しい。
・新烏賊の下足
来た！柔くてうんまい！でも、火入れがくろ崎さんとは違うのかネタの差か。くろ﨑さんよりやや柔らかめか。
②北海道の北寄貝 間に山葵と大葉。若干シャキシャキ感が薄いが美味しい。ただ、大葉は要る？大葉は大葉で香りが良いけど。
③銚子の金目鯛 皮目を炙って。脂が乗ってるし皮目も芳ばしいけど、身がちょっと冷たい？
④愛知の鰯 間に山葵と葱を叩いたもの。身を半身に分けてからまとめて握る。小振りだけど適度に脂が乗って美味いな。
・千葉竹山の黒むつ
ブータンの松茸、気仙沼のフカヒレと餡掛けに。銀杏は愛知産。下のシャリと混ぜて召し上がれ。
先の胡麻豆腐もそうだったけど、これも普通の寿司屋じゃ出ないね。銀座のむらやまさんとまでは行かないけど、寿司屋の摘みの域は抜けてるね。
・茶碗蒸し 上に裏漉ししたイクラと擦った自家製の唐墨。
イクラを裏漉しとはもったいない！？w 具はなく、玉子地はあくまで滑らか。美味いなあ。香りは唐墨が勝ってる。
⑤赤身 ヅケで。煮切も塗らないのが潔い。でも味をちゃんと含んで美味しい。
やはりまだ近海でいい鮪は入ってないそう。こちらもボストンの生だそうで。いまどきの空輸技術も凄いなあ。なお、やま幸さんとか藤田さんも夏は冷凍を推奨してるそう。
⑥トロ 中トロと大トロの中間 これも脂が乗って旨過ぎ！
⑦車海老 間に山葵と車海老の味噌のソース。仕上げに煮切と酢橘。甘くて旨〜い！！
⑧秋刀魚 間に山葵と葱を叩いたのとワタ、上に煮切、大根おろし、酢橘で、秋刀魚丼の完成！美味い！
⑨熊本の赤雲丹 赤雲丹、甘えー！
⑩煮蛤 旨ッ！ツメもちょうどいい！
⑪干瓢巻 握りのネタみたいに分厚い干瓢をシャリと握って、海苔の上に置いて手巻きで。こういうスタイルは和食屋さんではあったけど、寿司屋では初めてかも。干瓢が分厚いのに柔らかく炊かれてて問題なし。山葵も多めだけど、干瓢の味が濃いので気にならない。
・貝出汁の味噌汁 いいお出汁。
・玉子焼 少し固めのカウタードっぽい玉子焼。ても、味わいは寿司屋の玉子焼っぽいとこも。
ここでコースは終了。出てないネタは、小肌、紫雲丹、白烏賊、鰤、鰊で、あとは出したもので在庫があればということで…
・追加 鰊 間に山葵と葱、上に白板昆布。鰊だけでも旨い！骨は全く感じない。そして後から白板昆布が！旨い！
・追加 小肌 間に山葵と芝海老のおぼろ。酢が効いてる。芝海老のおぼろもイイね。
オールインクルーシブのコースで一人20,000円。それに握りを2貫追加して+2,000円。
合計22,000円のお支払いでした。ドリンク代込みですからね。ネタからするとかなりお得かと。
上にも摘みが寿司屋の域を超えてると書きましたが、和食屋さんでも修業された経験があり、
握りだけでなく摘みにも力を入れたいと考えているそう。これからも楽しみなお寿司屋さんです。