team shotokuさんが投稿したすし良月（東京/恵比寿）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

すし良月広尾、白金台/寿司

3回

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

3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4.8
- | CP4.7
- | 酒・ドリンク4.8 ］
￥40,000～￥49,999

/ 1人

神経〆が描く、現代江戸前の頂点──前岩和則氏が導く一貫の世界

「すし良月」は、大将の前岩和則氏が2019年11月に独立して開いた寿司店です。前岩氏は「すし匠まさ」で修業を積んだ後、中華の名店「茶禅華」でも学んだという異色の経歴を持っています。
現在は予約困難な人気店で、キャンセル待ちでしか席を確保できないほどです。店名は、店主の祖父の名前「良月」にちなんでいます。

この日は土曜日の17時30分に予約を取り、1人で訪れました。
カウンター8席の小さな店内は、木の香りと落ち着いた照明に包まれています。大将の所作も美しく、鮨に心を向けたくなる空間です。

メニューは、「おまかせコース（税サ込44,000円）」のみ。

おまかせコース（提供順）のラインナップは、
◾️カワツエビの出汁-バフンウニ入り-
◾️神経締めマダイの刺身
◾️煮黒アワビ-肝ソースと白味噌ソース添え-
◾️神経締めマナガツオの刺身
◾️余市のアン肝
◾️ボタンエビ-三ツ星醤油がけ-
◾️タラ白子-タイ出汁がけ-
◾️皮目を炙った神経締めマダイのにぎり
◾️神経締めスミイカのにぎり
◾️本マグロの中トロにぎり
◾️本マグロの大トロにぎり
◾️コハダのにぎり
◾️神経締めシマアジのにぎり
◾️神経締めカワハギのにぎり-肝のせ-
◾️神経締めサワラのにぎり
◾️アカザエビのにぎり
◾️本マグロの赤身にぎり
◾️キハダマグロ
◾️神経締めアジにぎり
◾️ハマグリ出汁のお椀
◾️バフンウニの細巻き
◾️煮アナゴのにぎり
◾️（追加）カッパ巻き
◾️（追加）かんぴょう巻き
◾️玉子
◾️フィサリス
前半はつまみやお椀、後半は握りへと進みます。神経〆の魚介が随所に登場し、温度や握りの強さで味の起伏を巧みに描いた、緻密に構成された内容です。

名物の「ボタンエビ」は、香ばしく焼き上げた身の甘みに、まろやかな三つ星醤油を軽くまとわせ、旨味が口の中で"ふわり"と広がります。
また、「黒アワビ」は丁寧に煮込まれ、肝ソースと白味噌ソースを添えた一品。アワビの柔らかさ、肝の濃厚さ、白味噌の甘みが見事に調和しています。

にぎりには、和歌山県・九重雑賀の赤酢と米酢をブレンドしたシャリを使用。温度帯を意識した蒸し寿司など、伝統技に独自の工夫が感じられます。

「マグロ」は、本マグロの赤身・中トロ・大トロに加え、あっさりとしたキハダマグロも加わります。
それぞれの旨味と脂の違いを存分に味わうことができました。

追加で頼んだ「かんぴょうの手巻き」は、温かいかんぴょうが印象的で、ワサビの香りが心地よく効いた、締めにふさわしい一本です。

大将は明るく穏やかで、肩肘張らずに過ごせる雰囲気も魅力。
次回の予約も取ることができたので、再訪が今から楽しみです。

カワツエビの出汁-バフンウニ入り-

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神経締めマダイの刺身

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煮黒アワビ-肝ソースと白味噌ソース添え-

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神経締めマナガツオの刺身

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余市のアン肝

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ボタンエビ-三ツ星醤油がけ-

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タラ白子-タイ出汁がけ-

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皮目を炙った神経締めマダイのにぎり

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神経締めスミイカのにぎり

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本マグロの中トロにぎり

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本マグロの大トロにぎり

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コハダのにぎり

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神経締めシマアジのにぎり

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神経締めカワハギのにぎり-肝のせ-

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神経締めサワラのにぎり

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アカザエビのにぎり

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本マグロの赤身にぎり

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キハダマグロ

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神経締めアジにぎり

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ハマグリ出汁のお椀

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バフンウニの細巻き

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煮アナゴのにぎり

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（追加）カッパ巻き

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（追加）かんぴょう巻き

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玉子

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フィサリス

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2025/11/07 更新

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2回目

2025/06 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

物腰の柔らかい大将がにぎる極上の寿司を堪能！

「すし良月」は、西麻布の名店、すし匠まさで約7年間修行された大将が、2019年11月に独立し、オープンした寿司屋です。現在、新規で予約を取るのは非常に難しく、稀に発生するキャンセル枠の取合いに勝つしか予約を取る方法がありません。

この日は、土曜日の12時に予約して2人で訪れました。
店内は、清潔感のある凛とした雰囲気。当日のお客さんは、インバウンド客の方が半数以上でした。

メニューは、「おまかせコース（税サ込44,000円）」のみ。

コースのラインナップは、
※提供順
◾️蒸し黒アワビ-白味噌を合わせた肝ソース-
◾️バフンウニのイチゴ煮風-黒アワビの出汁-
◾️カツオ
◾️ホタルイカの沖漬け
◾️クロムツの炙りとスッポンのジュレ
◾️半生のバチコ
◾️ボタンエビの炭火焼き
◾️毛ガニのしゃぶしゃぶ-スッポンの出汁-
◾️マグロの中トロのにぎり
◾️マグロの大トロのにぎり
◾️マグロの赤身のにぎり
◾️神経〆のアオリイカのにぎり
◾️神経〆のシロアマダイのにぎり
◾️神経〆のカンパチのにぎり-紫蘇-
◾️神経〆のシマアジのにぎり
◾️毛ガニの蒸し寿司
◾️神経〆のアジのにぎり
◾️サクラマスのにぎり
◾️赤貝のにぎり
◾️赤ウニのにぎり
◾️コノコ入りのハマグリの出汁
◾️アナゴの棒鮨
◾️（追加）赤貝のヒモのにぎり
◾️（追加）かんぴょうの手巻き
◾️ホタテのすり身入り玉子
ツマミはどれも、日本酒との相性が抜群な料理ばかりで、大将の技術力の高さに感動します。

そのツマミの1品目「蒸した黒アワビ」は、分厚くカットされて提供されます。白味噌を合わせた濃厚な味わいの肝ソースも良いアクセントになっていました。

その次に提供されるツマミは、黒アワビから取った出汁に「バフンウニ」を浮かべた一品。青森県八戸市の伝統的な料理いちご煮のように仕上げられており、一滴も残さず完食しました。

ツマミのスペシャリテ「ボタンエビの炭火焼き」は、火入れが絶妙で、"ぷりぷり"した食感を楽しめる一品。醤油の芳ばしい香りも加わり、ツマミのなかでも印象的でした。

にぎりのシャリは、赤酢と米酢の2種類をネタによって使い分けています。どちらのシャリもキツ過ぎず、まろやかな味わいで食べやすかったです。

マグロは、「中トロ」、「大トロ」、「赤身」の順番で提供されます。どの部位も印象的でしたが、筋が少なく、フレッシュな酸味を味わえる「赤身」は特に印象的でした。

「赤ウニのにぎり」は他のお店ではあまりみない塩で食べる一貫。甘みが強く、濃厚で身がしっかりとした味わいで美味しかったです。

追加で注文した「かんぴょうの手巻き」は、他の寿司屋では食べられない温かい「かんぴょう」が使われています。ワサビの香りも立って、〆にピッタリでした。

大将は、明るく物腰が柔らかいので、肩肘張らずに過ごすことができました。

次回の予約も楽しみです。

蒸し黒アワビ-白味噌を合わせた肝ソース-

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バフンウニのイチゴ煮風-黒アワビの出汁-

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カツオ

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ホタルイカの沖漬け

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クロムツの炙りとスッポンのジュレ

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半生のバチコ

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ボタンエビの炭火焼き

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毛ガニのしゃぶしゃぶ-スッポンの出汁-

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マグロの中トロのにぎり

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マグロの大トロのにぎり

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マグロの赤身のにぎり

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神経〆のアオリイカのにぎり

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神経〆のシロアマダイのにぎり

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神経〆のカンパチのにぎり-紫蘇-

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神経〆のシマアジのにぎり

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毛ガニの蒸し寿司

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神経〆のアジのにぎり

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サクラマスのにぎり

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赤貝のにぎり

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赤ウニのにぎり

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コノコ入りのハマグリの出汁

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アナゴの棒鮨

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（追加）赤貝のヒモのにぎり

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（追加）かんぴょうの手巻き

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ホタテのすり身入り玉子

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2025/07/01 更新

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1回目

2025/02 訪問

夜の点数：4.8
- ［料理・味4.9
- | サービス4.8
- | 雰囲気4.8
- | CP4.8
- | 酒・ドリンク4.7 ］
￥40,000～￥49,999

/ 1人

至高のツマミ！そして、にぎり！どれも感動するものばかり！

「すし良月」は、西麻布の名店、すし匠まさで約7年間修行された大将が、2019年11月に独立しオープンした寿司屋です。現在、新規で予約を取るのは非常に難しく、稀に発生するキャンセル枠の取合いに勝つしか予約を取る方法がありません。

この日は、平日の21時に予約して1人で訪れました。
店内は、清潔感のある凛とした雰囲気。客層は落ち着いた方が多かったです。

メニューは、「おまかせコース（税込44,000円）」のみ。

コースのラインナップは、
※提供順
◾️蒸し黒アワビ
◾️バフンウニと黒アワビの出汁
◾️神経〆のタコのしゃぶしゃぶ
◾️メジマグロ
◾️神経〆のクエの炙り-スッポンの出汁と柑橘の煮凝り-
◾️あん肝
◾️ボタンエビの炭火焼き
◾️タイの出汁と食べるトラフグの白子
◾️マグロの中トロのにぎり
◾️マグロの大トロのにぎり
◾️マグロの赤身のにぎり
◾️神経〆のアオリイカのにぎり
◾️シロアマダイのにぎり
◾️ヒラマサのにぎり-紫蘇-
◾️アジのにぎり
◾️イバラガニモドキの蒸し寿司
◾️コハダのにぎり
◾️赤貝のにぎり
◾️神経〆のキハダマグロのにぎり
◾️ムラサキウニの細巻き
◾️ノレソレとスッポン出汁のお椀
◾️煮アナゴのにぎり
◾️（追加）赤貝ひもきゅう巻き-ハーフ-
◾️（追加）かんぴょうの手巻き
◾️玉子
にぎりの前のツマミがどれも至高の味で、大将の技術力の高さに感動するコース内容でした。

そのツマミの1品目「蒸した黒アワビ」は、分厚くカットされ提供されます。ムチムチした食感で、噛むたびに甘みと旨みが広がる一品でした。

その次に提供されるのは、黒アワビから取った出汁にバフンウニを浮かべた一品。いちご煮のように仕上げられており、一滴も残さず完食しました。

ツマミのスペシャリテ「ボタンエビの炭火焼き」は、火入れが絶妙で、"ぷりぷり"した食感を楽しめる一品。醤油の芳ばしい香りも加わり、ツマミのなかでも印象的でした。

にぎりのシャリは、赤酢と米酢の2種類をネタによって使い分けています。どちらのシャリもキツ過ぎず、まろやかな味わいで食べやすかったです。

マグロは、「中トロ」、「大トロ」、「赤身」の順番で提供されます。どの部位も印象的でしたが、脂の旨味と赤酢のコクが見事にマッチした「中トロ」は別格でした。

「イバラガニモドキの蒸し寿司」は、珍しい新種のカニを食べられます。カニの旨味が口いっぱいに広がり、美味しかったです。また、カニと一緒に蒸されたシソの香りも、良いアクセントになっていました。

追加で注文した「かんぴょうの手巻き」は、他の寿司屋では食べられない温かい「かんぴょう」が使われています。ワサビの香りも立って、〆にピッタリでした。

大将は、明るく物腰が柔らかいので、肩肘張らずに過ごすことができました。

次回の予約も楽しみです。

マグロの中トロ

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マグロの大トロ

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マグロの赤身

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蒸し黒アワビ

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バフンウニと黒アワビの出汁

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神経〆のタコのしゃぶしゃぶ

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メジマグロ

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神経〆のクエの炙り-スッポンの出汁と柑橘の煮凝り-

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あん肝

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ボタンエビの炭火焼き

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タイの出汁と食べるトラフグの白子

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神経〆のアオリイカ

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シロアマダイ

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ヒラマサ-紫蘇-

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アジ

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イバラガニモドキの蒸し寿司

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イバラガニモドキの蒸し寿司

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コハダ

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赤貝

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神経〆のキハダマグロ

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ムラサキウニの細巻き

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ノレソレとスッポン出汁のお椀

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煮アナゴ

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（追加）赤貝ひもきゅう巻き-ハーフ-

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（追加）かんぴょうの手巻き

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玉子

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2025/03/07 更新

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team shotokuさんが投稿したすし良月（東京/恵比寿）の口コミ詳細

すし良月広尾、白金台/寿司

ジャンルから探す

予算

営業時間

team shotokuさんが投稿したすし 良月（東京/恵比寿）の口コミ詳細

すし 良月広尾、白金台/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さんが投稿したすし良月（東京/恵比寿）の口コミ詳細

すし良月広尾、白金台/寿司