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銀座で始まる夜の時間、吉武さんのお寿司をいただいてきました。
わずかカウンター6席のみ、目の前で始まる物語は2時間半にも及びます。
夏の涼を感じさせる蟹の酢和え物からスタートし、そこから握りに向かうまで絶妙なつまみでした。
マダコとミズダコの食べ比べや鮑の肝ソース刺身、さらには土用丑の日ということもあり天然の鰻を出していただきました。
鰻は過去のうち3本の指に入るほど美味しかったです。
それから握りがスタート、まずはダルマイカから。
剣先イカよりも身がフワフワとしていて面白い食感でした。
金目鯛に続いてマグロ3連発で漬けに中トロ、大トロと進みます。
旨味が凝縮されていて、ここぞとばかりに職人の拘りが窺えますね。
そしてなんといってもビックリしたのが雲丹の軍艦、下の雲丹と上の雲丹で全く産地が違うのです。
北海道と九州の両極の雲丹を使用しており、食べる前に大将が、まるで遠距離恋愛の味がするよとギャグをかましてきました笑
食べれば味の違いがすぐわかりましたが、2つが溶け合うとさらなる旨味を引き出してくれます。
侮るなかれ、さすがミシュラン3つ星のお寿司でした。
また伺いたいと思います。