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愛媛の赤雲丹
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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
初訪問、相方とディナー。
広尾駅から徒歩4分ほど。
昨年の戸田陸さんとの出会いから、9ヶ月ぶり。
満を持してのオープン。
鮨水谷さん、日本橋蠣殻町すぎたさんという名店で修行され、すぎたさんでは2番手を務められました。
その後、静岡のサスエ前田さんの元で勉強されて渡泰、バンコク鮨いちづで親方として握られた経歴の持ち主です。
期待値を上げすぎて行くとお店に迷惑なので、多少抑え気味でもやはり上がってしまいます。
結論から言うと、あっさり期待を超えてくれました。
1品目の銀杏、香ばしく絶妙な塩梅で銀杏の甘さを引き立てる。
美味しいと言うと、ここがメインで下がりますなんて粋な洒落も交えつつ。
つまみの1つ1つがとても綺麗な味でとても美味しく、すごいなーと舌鼓。
ガリで飲めそうなほどガリも美味しい。
握りの1品目はやはり代名詞の小鰭。
小鰭のフォルムはすぎたさんを連想します。
見事な締め方、身と脂のノリ。
江戸前の技の集大成の春子、早く食べたくて撮り忘れてしまいましたが、とにかく美味。
鮪もこの時期にこれが出るのかというレベル。
どの握りもとても美味、わさびもたっぷり使ってくれます。笑
舎利はこの日若干柔らかめに感じましたが、米酢メインでも酸味はまろやかでコクもありネタに優しくフィットします。
以前は米酢がベースの赤酢を少し使ってたようで、今回もおそらくそうかなと思います。
器やグラス、飾られている装飾などセンスの良さも窺えましたし、これまたメニュー撮り忘れですがノンアルコールのドリンクの種類が豊富。
春夏秋冬、4種類のお茶、
私は握りには爽やかな香りと柔らかい酸味の後味が舎利に合うように感じて、夏が良いかなと思いました。
勉強家で研究熱心でもあり、ホスピタリティも抜群で、今後の飛躍を期待せざるを得ない素晴らしいお店でした。
継続して通いたいお店です、ご馳走様でした。