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昼の北新地で、カジュアルながら洗練された空間が印象的な「鮨 惣五郎」へ。
いただいたのは8,000円のランチコース。
前半は、鯛の酒盗和えにカニとアーモンドソースという意外性のある一皿から始まり、鰆に菜の花とカラスミ、レモン皮を合わせた春を感じる構成へ。
続く茶碗蒸しは貝柱の出汁がしっかりと効いたベッコウあんに柚子皮といくらを添え、思わず唸る旨さ。
握りはアオリイカ、平目、縞鯵と端正に続き、カスゴダイ、ハガツオは特に印象的で完成度の高さを感じさせる流れ。
続いてトロの濃厚な旨味で一段とギアが上がる。
日本酒「ダイゴレイ」を合わせつつ、鯵のキレのある味わい、海苔の香りと甘みが広がる雲丹へ。
肉厚な金目鯛は脂の乗りと繊細さを両立し、煮アナゴはふわりとほどけ柚子塩が上品にまとめる。
締めは旨味が凝縮したトロタクと赤出汁。
モダンなアプローチと確かな技術が共存する、満足度の高い北新地ランチだった。