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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
お昼に初訪問。
カウンターは3組座れるようにゆったりめに椅子がセットされていた。奥に個室もあるよう。
カウンターは大きな1枚板のように見えた。お寿司を提供するのも同じ材質の板。こまめに拭いていらしたし、手をかけているのがよくわかる。
まずはお造りからで、途中焼き物を挟みながら握りへ。この日のネタは以下のとおり。
真鯛
すみいか
生いくら
鮑
焼きマグロ
赤身霜降り大トロ小肌
〜ここから握り〜
赤身
大トロ
ヒラメ昆布締め
すみいか
小柱巻き
中トロ
小肌
お吸い物
うに巻き
しまあじ
えび
まぐろ？巻き
玉
穴子
かっぱ巻き
追加のいくら軍艦
かんぴょう巻き
柿
どれも本っ当においしい。特に印象に残っているのが
・いくら：いくらって卵なんだ......と味でわかるくらい一粒一粒が濃厚。生で出せるのはいまの時期だそう。あえていうなら卵黄が濃縮された粒みたい。
・焼きマグロ：今まで食べたお魚の焼き物でいちばんおいしかったんじゃないかな！ジューシーだけどしつこくなくて口でとろけていく。
・小肌：身の締まりとお酢の効き加減が絶妙。お刺身でいただいてもおいしかったが、シャリと一緒だとまた印象が変わるのがよかった。
・穴子：大将も自信の1品だと思う。なるべく早くひと口で食べてという指示に従うと、表面はカリッと香ばしいけどほくほくの穴子がお米と共に一気にほぐれてまるで溶けて消えていくような感覚。穴子ってタレの味が強いイメージがあるけど、その概念を覆された。ちゃんと穴子がおいしかった。
大将は気さくでこちらの会話を拾っていろいろ教えてくださるので、よりお食事を楽しめた。
ネタにとてもこだわっていて、ちゃんとおいしく食べられるときにしか出さないとのことなので、時期やその日にによって全く違うお寿司を味わえそう。絶対再訪したいお店のひとつ。