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個室・半個室が整った落ち着いた空間で、その日の“本当に良い魚”を生け簀から捌いて提供してくれる、鮮度重視の海鮮割烹です。
お通しは揚げ出し豆腐と鶏肉。やさしい出汁が染み渡り、最初の一品から期待が高まります。
名物は大分県産の活け皮ハギ。さっきまで泳いでいた鮮度そのままで、濃厚な肝と身を合わせて食べると幸福感が一気に押し寄せます。肝×皮ハギ×酢飯×パリパリ海苔の組み合わせは悶絶級で、これだけで一丼食べたいほど。
刺身は長崎の本マグロ、カンパチ、まこち、すずき、黒ムツ(皮目炙り)などを追加。どれも鮮度が段違いで、特に黒ムツの香ばしさが印象的でした。
焼き物の主役は宮城・三陸沖の吉次(きんき)塩焼き。脂のり抜群で身はふっくら、頭まで美味しくいただける絶妙な焼き加減。
天ぷら盛り合わせ(大海老・大黒しめじ・ししとう・のどぐろ・アスパラ)や、季節野菜の茹で上げ×炙りにんにくマヨも素材の良さが際立ちます。
つまみ寿司は鰻の炙りバター、炙り霜降り牛肉寿司に雲丹いくらをのせた贅沢仕様。〆は名物の牡蠣飯。大牧壮牡蠣のプリぷり感、牡蠣出汁で炊いたご飯の旨み、仕上げの筋子の塩味が完璧なバランスで必食です。
締めのしじみ汁まで含め、満足度の高い海鮮コースでした。
神楽坂で「確実に美味しい海鮮」を楽しみたい夜におすすめ。次回は日本酒と合わせて再訪したい一軒です。