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めじまぐろ
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大将・遠藤氏の親切で気さくな対応も魅力です
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大とろ
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内観
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外観
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エビス
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桜海老の茶碗蒸し
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滑らか!
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「からすみ」を「蕎麦」に
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からすみ蕎麦
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とらふぐ唐揚げ
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みむろ杉 特別純米辛口 露葉風
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若竹
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内観
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ガリと小手拭きが置かれ「握り」が始まります
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いさき
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神経締めの名人瀬戸内の漁師・藤本氏より
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鯛
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この日の「まぐろ」は塩竃から
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大将が「まぐろ」をさばかれます
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中とろ
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赤身
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日髙見 超辛口純米酒
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いわし
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ほたるいかを「なめろう仕立て」で
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手渡しで
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ほたるいかのなめろう仕立て
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きゅうりにはこだわりがあるとのこと
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箸休めの「きゅうりのたたき」
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白海老
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めひかり
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箸休めの「もずく」
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当日獲れの鯵
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鯵
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とろたく
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とろたく
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あがり
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焼葛餅
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THE TABELOG AWARD2025
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東京都渋谷区恵比寿南1‐17‐2「Rホール」4階にある「恵比寿 えんどう」さん。
「THE TABELOG AWARD2025」Bronze受賞、ならびに「寿司TOKYO百名店2025」にも選ばれた人気のお店です。
予約が取りづらい日もあるようですが、「OMAKASE」での予約開始日に夜の1部を予約。楽しみに訪問しました。カウンター8席のみ、割とゆとりがある店内ですね。
大将・遠藤氏は、イギリスにサッカー留学されていたという異色の経歴、この日は海外からのお客様も2組、流暢な英語で対応されていました。
「おまかせコース」(38,500円)・・コースは1種類です。
飲み物は、最初は「エビス」。
その後は、辛口の日本酒をお願いしました。
「みむろ杉 特別純米酒 辛口 露葉風」続いて
「日髙見 超辛口純米酒」を。
コースは最初につまみ、後半は握り。握りの途中に箸休めが入ります。
「めじまぐろ」・・さっぱりと上品な旨味。一品めから嬉しい旨さ。
「桜海老の茶碗蒸し」・・とても滑らか。桜海老の香りがとてもいい。
「からすみ蕎麦」・・こちらで人気のお品。大将が「からすみ」を擦って「蕎麦」の上に。煎った蕎麦の実もアクセントに。
「とらふぐ唐揚げ」・・愛媛産。弾力があります、歯ごたえがいい。
「若竹」・・炙って、わかめとともに吸物仕立てで。
ガリと小手拭きが置かれ「握り」になります。
「いさき」・・身が締まっていて歯ごたえがいい。
「鯛」・・瀬戸内の漁師・藤本氏から。硬直前の鯛、弾力がある。
「大とろ」・・この日のまぐろは塩竃から。こちらは珍しく「大とろ」からの提供、上質な脂。
「中とろ」・・脂と赤身のバランスも良く、程よい甘み。
「赤身」・・旨味が強く濃厚な味わい。
「いわし」・・釧路産。脂がくどくなくちょうどいい。
「ほたるいか」・・なめろう仕立てにしたものを巻いて手渡しで。
「きゅうりのたたき」・・箸休めに。きゅうりにはこだわりがあるとのこと。塩麴とあご出汁で仕上げたものにすだちをしぼって。
「白海老」・・魚津産。上品な甘み、とろける食感。
「めひかり」・・今が旬、淡泊な味わい。
「もずく」・・箸休めに。ソーメンのように。
「鯵」・・当日獲れ。青魚の力強さを感じます。
「とろたく」・・シャリの上にたっぷりのせて、手渡しで。
「焼葛餅」・・香ばしい。
シャリは少し硬めで口の中でホロっと崩れる感じ。好きな感じのシャリでした。
提供の順番や、ネタによっては寝かせず当日獲れのものを使うなど、独自の工夫も見受けられました。大将の親切で気さくな対応にも心地よさを感じて良かったです。新しい感覚の江戸前鮨だと思います!!