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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
毎朝豊洲で大将自ら厳選するこだわりの食材を、確かな技術で贅沢に頂けるお店。
鮨もおつまみも最高でしたが、特に炭火焼を活かしたメニューが特徴的でした！
あ～ほんとに贅沢だったなぁ…。幸せな時間をありがとうございます…。
まず一品目の蒸しアワビからハイレベル。
むっちりした身がたまらない…！肝のソースは最後まで楽しめるよう、一口ご飯を頂けます。
１週間熟成した真鯛は旨みが爆発してるし、目の前で炭であぶってくれる太刀魚は炭のいい香りとふわっとした食感に包まれます。
鮪の天ぷらはそのまま頂いても絶っ対美味しい身を、なんと天ぷらに！こんな贅沢あるのでしょうか…。
正直ちょっともったいないなと思いつつ、食べると衣の主張が薄目で、しっかり鮪を楽しめる一品でした。
握り本番はトロからスタート。
部位によって握り方を変えているらしく、この日は３枚重ねで頂きました。
シャリは３種の赤酢と米酢をブレンドしたもので、ガリは酸味が強めのさっぱりタイプ。
ネタはコハダやスミイカ、赤貝、海老などオーソドックスなものを一通り頂けた印象です。
ただ、どのネタも丁寧なお仕事で、アレンジもあり、新しい体験の連続でした！
カワハギの肝は挟むのではなく上に乗せることで、風味とくちどけをダイレクトに感じられます。
縞海老は炭焼きした味噌を乗せ、その香ばしさとねっとりとした甘さがよく合う。
鰤は、脂がたっぷりのった鰤を大根おろしがさっぱりしてくれ、最後にふさわしい一品。
個人的には干瓢巻きがこれまた最高でした…。なんだかんだ仕込みに１番時間かかるそう。
最近は干瓢巻きださないお店も増えてきている中、時間をかけて用意してくださるお店に大感謝。
===入店状況==========
平日19時 2名 予約あり
===注文内容==========
おまかせコース 22,000円
(□おつまみ、■握り)
□蒸しアワビ アワビの肝で作ったソース
□真鯛の刺身 １週間熟成
□太刀魚 あぶり
□白菜のすり流し、タラの白子
□クジラ 玉ねぎ麹
■春子鯛 昆布〆
■カワハギ 肝のせ
□鰆の一夜干し炭火焼き
□あん肝
□鮪の天ぷら
□もずく酢
■トロ
■コハダ
■雲丹
■スミイカ
■イワシ
■赤貝
■縞海老 味噌乗せ
■鰤 漬け 大根おろし
■かんぴょう巻き
□卵焼き（縞海老のすり身と山芋を使用）
□味噌汁
□杏仁豆腐
ドリンク 2-3杯/人
日本酒はおまかせでいただきました
===店情報===========
恵比寿 鮨 藤
050-5590-2105
東京都渋谷区恵比寿南2-8-5 岩崎ビル 1F