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潤菜には雲丹をあしらってます
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このわたの茶碗蒸し
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白ばい貝
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牡丹海老に北寄貝
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目の前で炙った鳥貝
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鰹を燻してます
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藁で燻した鰹
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のど黒にはシャリです
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ニタリ鯨
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白烏賊には細かく包丁を入れてます
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真子鰈
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縞鯵
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鱚
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金目鯛
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鮪中トロ
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大トロ
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鮪赤身
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小肌
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赤雲丹
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車海老
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鉄火巻き
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穴子
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玉
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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
2024年6月の夜です.
この日は赤羽橋で鮨の日です. と言っても普段とは違って坂をちょっと登って行ったところにある天本さんに来ました. 言わずと知れた超予約困難店ですが、運良くお誘いいただいて初訪問です. OMAKASEのお気に入り登録者は数万人とか.
どうやら8周年らしくたくさんの胡蝶蘭が飾ってありました. さて個室はないみたいでカウンター席のみのお店. そんなお店の主はまだまだお若いですが、丁重かつフレンドリー. 常連さんベッタリではなく、客の会話にも積極的に入ってきますが、それも嫌な感じがしません.
コースでは前半のつまみからとても美味しい. 旨味が強めで、シンプルですが高級日本料理屋を彷彿させる美味しさです. 炭火で炙った鳥貝は旨味と香ばしさが滲み出ていたし、ニタリ鯨は噛んででてくる脂の美味しさが最高でした.
シャリは酸味控えめで塩味、酸味のバランスが取れたものをキレイな所作で握っていきます. 旬になった真子鰈、縞鯵が最高でした. インスタでよく見る車海老の味も良かったです.
カウンター内にお弟子さんの姿は見えず、奥の厨房に影が見えましたが実質ワンオペみたい. それでこのクオリティはすごいですね.
席間が詰まってちょっと窮屈な感じ以外は文句なしのお店でした. 超人気店なのも納得です.
この日の一通りは以下です. ◆はつまみ、◇は握り.
◆潤菜と雲丹
◆このわた茶碗蒸し
◆白バイ貝
◆牡丹海老と北寄貝
◆炙り鳥貝
◆鰹藁焼き
◆のど黒
◆ニタリ鯨
◇白烏賊
◇真子鰈
◇縞鯵
◇鱚
◇金目鯛
◇鮪中トロ 境港
◇鮪大トロ
◇鮪赤身
◇小肌
◇赤雲丹 唐津
◇車海老
◇鉄火巻
◇穴子
◇玉
お酒
・賀茂金秀 特別純米
・一白水成 純米吟醸
・天本 純米大吟醸
ごちそうさまでした.