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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
【2022 寿司 TOKYO 百名店】
【2023 ミシュラン☆】
2023年6月、同ビルの5Fで営業していた「鮨むらやま」は7Fへお引越し。5Fは「鮨むらやま 好雪別処」離れとして、御弟子さんの女性が引き継いで営業されています。村山氏は2019年に42歳で独立後、2021年〜2023年度と連続してミシュラン1つ星を獲得。一躍スターダムにのし上がった鮨職人です。ミシュランTOKYOで唯一の三つ星獲得鮨店となった『鮨よしたけ』では個室カウンターを任され腕を磨き、30代の半ばに日本を出て数年間、アメリカの日本大使館で専属料理人の経験もあります。また鮨の修業をする前は10年以上に渡り、都内の有名割烹や高級料亭で和食の技術を磨いているため、季節の一品料理にも定評があり予約は常に先まで埋まっています。
村山氏の人柄も素晴らしく“チームむらやま”は楽しく居心地も最高。特に炭火でじっくり火を通した琵琶湖の天然鰻は絶品。つまみから握りまで旬の食材を満喫させてもらいました。ご馳走さま
ーーーーーーーーーーーーーーーーーー
『』つまみ 【】握り シャリ小さめ
『胡麻豆腐・唐津の赤雲丹』
『平目・このこ』
『平目縁側』
『煮蛸』
『鰹』
『このわた・唐墨の茶碗蒸し』
『蒸し鮑』
『肝シャリ』
『鱧・松茸のお椀』
『天然鰻』
『毛蟹＆鳥貝』
【新烏賊】
『下足』
【喉黒】
【赤身 漬け】大畑産
【中トロ】
【大トロ】
【小肌】
【イクラ】
【梭子魚棒寿司】
【雲丹】
【車海老】
【穴子】
【鉄火巻】
『玉』
『お椀』
『生ビール小瓶』
『お酒✕1』