team shotokuさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細 [食べログ]

この口コミは、team shotokuさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

鮨なんば日比谷日比谷、有楽町、銀座/寿司

4回

夜の点数：4.8
- ￥30,000～￥39,999 / 1人
- 料理・味 4.9
  
  |サービス 4.8
  
  |雰囲気 4.7
  
  |CP 4.8
  
  |酒・ドリンク 4.8
昼の点数：4.8
- ￥40,000～￥49,999 / 1人
- 料理・味 4.8
  
  |サービス 4.8
  
  |雰囲気 4.8
  
  |CP 4.8
  
  |酒・ドリンク 4.8

4回目

2025/10 訪問

夜の点数：4.8
- ［料理・味4.9
- | サービス4.8
- | 雰囲気4.7
- | CP4.8
- | 酒・ドリンク4.8 ］
￥30,000～￥39,999

/ 1人

温度が決める、鮨の命！一貫の美学！

「鮨なんば日比谷」は、2018年3月に阿佐ヶ谷から東京ミッドタウン日比谷へ移転した、言わずと知れた名店です。お店では、温度管理に徹底的にこだわり、すべての寿司を最高の状態で提供しています。

この日は、不定期に行われる20時30分からの、にぎりのみ営業を予約し、1人で訪れました。
店内はカウンター8席と個室1室で、ほどよい緊張感があり、自然と背筋が伸びるような雰囲気です。

この時間帯のメニューは、「にぎりのみのコース（税・サービス料込30,000円）」です。

コースのラインナップは以下の通りです（提供順）。
◾️松茸のお椀
◾️アオリイカのにぎり
◾️マダイのにぎり
◾️カスゴダイのにぎり
◾️ホッキ貝のにぎり
◾️イワシのにぎり
◾️焼いた酢飯
◾️カツオのにぎり
◾️サワラのにぎり
◾️サバのにぎり
◾️ブリのにぎり-大根おろしのせ-
◾️蒸しアワビ
◾️蒸しアワビ餡のシャリとバフンウニ添え
◾️ニタリクジラのにぎり
◾️マグロのおかき手巻き
◾️ボタンエビのにぎり
◾️マグロの赤身にぎり
◾️マグロの背トロにぎり
◾️コハダのにぎり
◾️マグロの腹上にぎり
◾️アナゴ塩柚子のにぎり
◾️あん肝の手巻き
◾️玉子
◾️お椀
コースで提供されるネタとシャリは、それぞれ最も美味しい状態になるよう、緻密に温度が管理されています。一貫ごとに温度の変化が計算され、口の中で味の流れが自然に広がります。

コースの構成も独特で、「アワビ」のあとに「ウニ」が続くのは、ほかの鮨店ではあまり見られません。
「蒸しアワビ」の餡にシャリとしてはバフンウニ」をのせた一品は、見た目からして上品です。ひと口含めば、温かな餡がシャリを包み込み、ウニの濃厚な甘みと磯の香りが"ふわり"と広がりました。

名物のひとつ「あん肝」は、海苔で巻いた手巻きスタイルで提供されます。
口に含むと、濃厚なあん肝の旨みがとろけ、海苔の香りと重なります。職人の遊び心と繊細さを感じる一品です。

マグロは赤身、背トロ、腹上の3種類が提供され、それぞれの旨みと脂の質感を存分に味わえます。どのネタも素材の持ち味を最大限に引き出しており、丁寧な仕事ぶりが伝わるにぎりでした。

鮨好きなら、一度は訪れたい名店です。
職人の技が光る一貫一貫が、口の中で豊かな味わいを広げ、深い余韻を残します。
贅沢とは何か――その答えが、この一席にあります。

マグロの背トロにぎり

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マグロの腹上にぎり

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マグロの赤身にぎり

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マグロのおかき手巻き

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あん肝のにぎり

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アオリイカのにぎり

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マダイのにぎり

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カスゴダイのにぎり

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ホッキ貝のにぎり

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イワシのにぎり

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カツオのにぎり

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サワラのにぎり

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サバのにぎり

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ブリのにぎり-大根おろしのせ-

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蒸しアワビ

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蒸しアワビ餡のシャリとバフンウニ添え

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ニタリクジラのにぎり

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ボタンエビのにぎり

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コハダのにぎり

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アナゴ塩柚子のにぎり

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松茸のお椀

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玉子

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焼いた酢飯

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お椀

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2025/11/05 更新

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3回目

2025/01 訪問

昼の点数：4.8
- ［料理・味4.8
- | サービス4.8
- | 雰囲気4.8
- | CP4.8
- | 酒・ドリンク4.8 ］
￥40,000～￥49,999

/ 1人

1貫ごとにシャリの大きさも、握り方も変わる極上寿司！

「鮨なんば日比谷」は、2018年3月に阿佐ヶ谷から現在の東京ミッドタウン日比谷に移転した言わずと知れた名店です。お店で提供される寿司は、温度管理に徹底的にこだわり、すべてが最高の状態で提供されます。

この日は、土曜日の12時に予約して1人で訪れました。
店内は、背筋が伸びるような凛とした雰囲気。客席は、カウンター8席と個室が1室用意されています。

メニューは、「おまかせコース（税込45,000円）」のみ。

コースのラインナップは、
【つまみ】
◾️シラウオ
◾️イイダコの柔らか煮
◾️キンキの煮付け
◾️ニタリクジラの刺身
◾️アン肝
◾️小柱のおろし和え
◾️子持ちヤリイカ
◾️マグロの変わり揚げ
◾️蒸しアワビ
◾️焼きアナゴ
◾️キンキの赤出汁
【にぎり】
◾️シロイカ
◾️ヒラメ
◾️カスゴダイ
◾️サヨリ
◾️ホッキガイ
◾️イワシ
◾️カツオ
◾️サワラ-トリュフがけ-
◾️サバ
◾️キンメダイ
◾️縞エビ
◾️マグロの赤身漬け
◾️マグロの大トロ
◾️コハダ-おぼろ-
◾️バフンウニ
◾️アナゴ
◾️玉子
つまみもにぎりも基本的なラインナップは、1年間を通して大きく変わりません。しかし、1貫ごとにシャリの大きさも変える大将の匠の技を体感できる内容です。

つまみで提供される「キンキの煮付け」は、脂がのったキンキの旨味と出汁の優しい甘さが見事にマッチした一品。出汁は、思わず飲み干してしまうほど、美味しかったです。

「アン肝」は、余市産のクリーミーで、芳醇な味わいが楽しめる一品で、お酒の肴にもピッタリでした。

にぎりの序盤で提供される「カスゴダイ」は、他のネタより丸い形に握られた一貫。他のお店では味わえない、"ふんわり"した食感が楽しめました。

「マグロの赤身」は、"ねっとり"した食感と濃厚な赤身のコクを楽しめる一貫でした。

「マグロの大トロ」は、綺麗な赤ピンク色にサシが入った、見た目から美味しさが伝わる一貫。滑らかな舌触りと、とろける脂が絶品でした。

久しぶりの訪問でしたが、大満足なランチとなりました。

次の予約も取れたので、今から楽しみです。

マグロの大トロ

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マグロの赤身漬け

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シロイカ

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ヒラメ

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カスゴダイ

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サヨリ

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ホッキガイ

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イワシ

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カツオ

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サワラ-トリュフがけ-

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サバ

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キンメダイ

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縞エビ

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コハダ-おぼろ-

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バフンウニ

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アナゴ

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玉子

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シラウオ

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イイダコの柔らか煮

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キンキの煮付け

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ニタリクジラの刺身

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アン肝

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小柱のおろし和え

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子持ちヤリイカ

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マグロの変わり揚げ

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蒸しアワビ

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焼きアナゴ

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キンキの赤出汁

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2025/01/29 更新

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2回目

2024/08 訪問

昼の点数：4.8
- ［料理・味4.9
- | サービス4.8
- | 雰囲気4.8
- | CP4.7
- | 酒・ドリンク4.8 ］
￥40,000～￥49,999

/ 1人

温度管理に徹底的にこだわり、すべての寿司が最高の状態で味わえる！

「鮨なんば日比谷」は、2018年3月に阿佐ヶ谷から現在の東京ミッドタウン日比谷に移転した言わずと知れた名店です。お店で提供される寿司は、温度管理に徹底的にこだわり、すべてが最高の状態で提供されます。

この日は、日曜日の12時に予約して1人で訪れました。
店内は、背筋が伸びるような凛とした雰囲気。客席は、カウンター8席と個室が1室用意されています。

メニューは、「おまかせコース（税込45,000円）」のみ。

コースのラインナップは、
【つまみ】
◾️イカ素麺-刻みオクラ-
◾️タコの柔らか煮
◾️キンキの酒蒸し
◾️ミタリクジラの刺身
◾️小柱のみぞれ和え
◾️松茸とシャリ
◾️クロムツの酒蒸し
◾️焼きアナゴ
◾️蒸しアワビ
◾️アワビの肝ソースとシャリ
◾️キンキの赤出汁
【にぎり】
◾️シロイカ
◾️マハタ
◾️タイラガイ
◾️カスゴダイ
◾️アジ
◾️ホッキガイ
◾️イワシ
◾️カツオ
◾️サバ
◾️アラ
◾️サワラ
◾️クルマエビ
◾️マグロの赤身手巻き
◾️マグロの中トロ
◾️マグロの大トロ
◾️赤ウニ
◾️アナゴ
◾️玉子
旬の食材を活かし、暑い夏を心地よく過ごすことができる内容でした。

コースの一品目「イカ素麺-刻みオクラ-」は、清涼感が口のなかに広がる一品。イカ素麺の繊細な甘みと、オクラの"シャキシャキ"とした食感が見事にマッチして美味しかったです。

「蒸しアワビ」は、アワビの持つ自然な甘みと旨味が凝縮され、噛むごとに深い味わいが口の中に広がります。

「マグロの赤身」は、手巻きスタイルで提供されます。赤身の旨味と、シャリや海苔とのバランスも絶妙で、何度も食べたくなる一貫でした。

「マグロの大トロ」は、ふんわり握られたシャリと大トロが口の中で一体となり、一瞬でとろけてなくなります。

久しぶりの訪問でしたが、大満足なランチとなりました。

次の予約も取れたので、今から楽しみです。

マグロの大トロ

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マグロの中トロ

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マグロの赤身手巻き

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シロイカ

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マハタ

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タイラガイ

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カスゴダイ

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アジ

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ホッキガイ

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イワシ

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カツオ

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サバ

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アラ

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サワラ

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クルマエビ

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赤ウニ

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アナゴ

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玉子

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イカ素麺-刻みオクラ-

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タコの柔らか煮

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キンキの酒蒸し

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ミタリクジラの刺身

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小柱のみぞれ和え

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松茸とシャリ

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クロムツの酒蒸し

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焼きアナゴ

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蒸しアワビ

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アワビの肝ソースとシャリ

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キンキの赤出汁

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2024/08/27 更新

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1回目

2021/11 訪問

昼の点数：4.8
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP4.8
- | 酒・ドリンク4.8 ］
￥30,000～￥39,999

/ 1人

鮨への“飽くなき探求心”に脱帽！

「鮨なんば日比谷」は、2018年3月に阿佐ヶ谷から現在の東京ミッドタウン日比谷に移転した言わずと知れた名店。10月よりランチ時間限定で、新規のお客さんの枠を増やしているそうです。

この日は、平日のランチ時間に予約して訪れました。
予約は、来店日の1日前に予約サイトより取りました。
店内は、凛とした雰囲気で、カウンター8席のみ。

メニューは、ランチ・ディナーともに『おまかせコース（33,000円～）』だけです。
この日のラインナップは、
【つまみ・一品】
■イクラ
■タコ煮
■ボタンエビ-みそ・卵・焼いたエビの卵の殻-
■キンキの煮付け
■タチウオの塩焼き
■あん肝
■イワシの海苔巻き
■アワビのやわらか煮
■タチウオとヒラメの出汁
【にぎり】
■シロイカ
■ヒラメ
■小柱の軍艦
■サヨリ
■サンマ
■戻りカツオ
■カスゴダイ
■サワラ
■〆サバ
■マグロの赤身
■マグロの中トロ
■コハダ-おぼろのせ-
■マグロの大トロ
■ウニ
■オムチラシ
■玉子
温度管理が徹底されたシャリ。独創的なつまみと一品料理。全て素晴らしかったです。

そのなかでも、特に印象的だったのが、「ボタンエビ-みそ・卵・焼いたエビの卵の殻-」と「マグロの赤身」。

「ボタンエビ-みそ・卵・焼いたエビの卵の殻-」は、ボタンエビの“ぷりぷり”した食感と甘みを味わえる一品。また、ボタンエビの身の上にのせられた、みそと焼いたエビの殻の香ばしさが美味しかったです。

「マグロの赤身」は、“ねっとり”シャリに纏わりつく赤身の凝縮された旨味が口いっぱいに広がる一品。パンチのある赤身で最高クラスの“にぎり”でした。

終始大将の貫禄に圧倒され、なかなか話しかけられませんでしたが、ネタに合わせてシャリの握り方を変えるなど、鮨への“飽くなき探求心”に脱帽したひと時でした。

最後に、寿司を食べるときは、時間に余裕を持って食べましょう。

マグロの赤身

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マグロの中トロ

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マグロの大トロ

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ボタンエビ-みそ・卵・焼いたエビの卵の殻-

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イクラ

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シロイカ

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ヒラメ

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小柱の軍艦

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サヨリ

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サンマ

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戻りカツオ

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カスゴダイ

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サワラ

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〆サバ

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コハダ-おぼろのせ-

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ウニ

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オムチラシ-キュウリ-

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玉子

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オムチラシ

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イクラ

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タコ煮

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キンキの煮付け

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タチウオの塩焼き

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あん肝

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イワシの海苔巻き

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アワビのやわらか煮

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タチウオとヒラメの出汁

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ガリ

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オムチラシ

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2021/11/21 更新

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team shotokuさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細

鮨なんば日比谷日比谷、有楽町、銀座/寿司

ジャンルから探す

予算

営業時間

team shotokuさんが投稿した鮨 なんば 日比谷（東京/日比谷）の口コミ詳細

鮨 なんば 日比谷日比谷、有楽町、銀座/寿司

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

team shotokuさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細

鮨なんば日比谷日比谷、有楽町、銀座/寿司