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ねぎトロ
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本鮪100%自家製シーチキン
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太巻テイクアウト
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車海老生
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お店看板
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茶碗蒸
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子持ち昆布味噌漬
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スルメイカ沖漬け
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愛知鱧、シャコ、アワビタケの椀物
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宮城の蝦蛄雲丹のせ
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鮑の天ぷらうどん
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帆立の磯辺焼き
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干瓢、いなり、干し椎茸
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シャインマスカットレモン漬け
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愛知天然車海老
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車海老火入
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シブダイ（白星フエダイ）
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車海老頭焼き
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千葉鰯
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新イカ（スミイカの子供）
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北海道甘海老
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新イカ下足
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輪島のもずく
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玉子焼き
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塩釜本鮪血合いぎし
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大トロ
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山葵のお吸い物
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イカウニ手巻き
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穴子
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玉子赤だし
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厚焼き玉子
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西尾抹茶のくずプリン
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特注のいなりと太巻
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お祝いののし
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裏にも心尽くしのお言葉
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稲荷テイクアウト
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冷酒ラインナップ一部
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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
名古屋のいや、全国でも屈指の名店、鮨旬美西川さんに初訪問。
グルメな友人が前回1人で訪問し、とても良かったとの事で予約をお願いしたところ、やっとこの日の22時開始の回で訪問が実現しました。
22時開始だと終電が無くなってしまうので、宿泊の手配もし、体調も整えていざ訪問です。
さすがに時間が遅めなので、少しだけ別のお店で喉を潤しており、いきなり冷酒スタートの準備もOKです。
時間少し前に着くとまだシャッターが下りています。待っているとお待たせしましたぁと店内へ。
カウンター席８席。お一人のお客さんが真ん中。我々３人は奥側へ。愛想の良い女将さんの前に陣取りました。
女将さんに冷酒からお願いすると、カウンターにラインナップをずらりと並べてくれました。
甘い大吟醸は避けて、辛みと旨みのバランスの良いお酒をおすすめでお願いしました。
出てくる品やお寿司のタイミングも考えて提供してくださり、最後には希少な而今まで、しかもリーズナブルに。また会話も軽快でとても素敵な女将さんです。
さてお料理ですが、まず苦手な品を聞いてくれます。私だけ漬物が苦手な事をお伝えしました。
すると茶碗蒸の梅が山葵に、奈良漬けも避けて下さる等お気遣い頂き、ホスピタリティも最高峰です。
一品のラインナップは写真の通りですが、どれも手間暇かけた最高の品ばかり。
なかでも鮑の天ぷらうどんは、肝と稲庭うどんのハーモニーが最高でそこに贅沢な鮑天。美味しくないはずがありません。
そして本鮪100%の自家製シーチキン、素材ももちろんですが手間暇かけた至高の品。ず〜っと口の中にいて欲しい、上品で、でも旨みが濃く、冷酒ともベストマッチ。
なんとも幸せな時間が流れます。
そしてお寿司ですが、愛知県産の高級車海老から始まります。見るからに新鮮な車海老を生、火入れ、頭はカリッカリに焼いて頂きます。
最初から度肝を抜かれる美味しさ。
そこから、シブダイ、千葉産の鰯、新イカ（スミイカの子供）、新イカの下足は焼いて頂きます。
派手さはないですが、しっかり仕事が施された絶品寿司です。
続いて、北海道産甘海老、玉子焼き、塩釜産の本鮪を頂きます。この時期は鮪の良いものが仕入れ難い為、卸先の魚屋さんで最高のものを、最高の状態で保存してもらっているとの事。ただただ鮮度を追求するだけではないんですね。
最高の鮪の血合いぎしと大トロを頂き幸せ度はMAX。
それなのに、まだ畳み掛けてきます。
イカウニ手巻きのハーモニーに舌鼓を打ち、穴子のふわふわ感に感動し、ねぎトロ手巻きでクライマックスを迎えます。
そこで供される玉子入りの赤だしも最高。厚焼き玉子も職人技で舌触りなめらか。
デザートの西尾抹茶のくずプリンでフィニッシュです。本当に夢のような時間でした。
気付けば日付変更線をまたぎ23日に。実は私と妻の記念日を迎えていました。
食事は終わっているのに大将がなんか準備しているなと思っていたら、一緒に伺った友人が私達の為に用意してくれていたプレゼントの太巻と稲荷寿司でした。
お店の皆さんのホスピタリティと友人の気遣いに感動し、最高の記念日を迎えることができました。
テイクアウトの太巻と稲荷寿司はブランチで頂きましたが、劣化するどころか味が染みしみでとても感動のお味でした。
予約困難なお店ですが、また皆さんに会いに、友人との楽しい時間を過ごしにお伺いしたいです。
本当に有難うございました。