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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
予約は9年待ちという貴重なお席に伺いました。
カウンター3席でこじんまりという言葉がぴったりの、とても落ち着く雰囲気です。
そんな中で手際よく準備と提供を進めてくれる大将。お寿司のお話しも色々教えていただきました。
おつまみも握りも本当に美味しくて感激です。詳しい内容は以下です。
⚫︎お造り
ボタンエビ、ひらめ。特にひらめの脂が最高でした。
⚫︎水たこ、吸盤のあぶり、静岡レモン
足の根元の部分のためとっても柔らかい。レモンを軽くし絞って。
後から吸盤の炙りが登場。噛むほどに旨みと塩味が増します。
⚫︎めざしまぐろ
カマの部分を焼いていただきます。焼くことで筋が柔らかく変身。
とろける美味しさでした。
⚫︎湯葉
伊豆の天日塩とあわせて。大豆の味がしっかり感じられます。
【握り】
⚫︎中トロ（背中）
一貫めからとろけました、、、見た目も美しいです
⚫︎スミイカ
食感が最高です
⚫︎小肌
ねじることで食感よくなるのだとか。
シャリと一緒にほぐれて美味しい。
ちなみにこの飾り包丁は江戸っ子の洒落っ気がはじまりなのだそう。そんなエピソードをお聞きできるのも楽しい
⚫︎閖上赤貝
上質な赤貝です。食感が最高。
⚫︎さより
こちらも細工寿司で登場。なんだかエスニックなペンダントみたい！？目にも楽しい一貫
⚫︎エビ
実はエビはまっすぐにするのが大変なので、
この形の握りは手間が省略できる形なのだとか。
髪飾りの鹿の子がモチーフになっている一貫
⚫︎ふぐの白子
じっくり炙られた熱々の握り。外はサクッと、中はとろとろです。
感動的においしかったです。
忘れられない経験になりました。
また9年後にお伺いできることを楽しみにしています。