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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
新橋寄りの銀座、この辺りは料亭が多く落ち着いた大人の銀座。
数週間前に食べログで予約しお伺いしました。
ランチ11：30一斉スタート【おまかせ 握りのみ】
メインカウンター担当 佐竹大将 ※水曜日【隔週】、土曜日【毎週】のみ
予約コース詳細 16,500円 (税込) 11:30～13:30
本日は出かける前に急ぎの仕事が入ってしまいお店に着くのがギリギリになってしまいました(≧∀≦)
店先にはソムリエの方が待っていてくださり中へご案内頂きます。
まだ全員お揃いではないよう…最後でなくて良かった(*^-^*)
大将も優しそうなお方で良かった！
店内は白木のカウンターで高級感溢れる和の空間が広がります。
カウンター９席、インバウンドの方多め。
まずはドリンクから、白ワインを頂きました。
茶わん蒸しからスタート。
熱々の茶わん蒸しを一口…ん〜美味しい(*´▽｀*)
こんなに美味しい茶碗蒸しは未だかつて食べたことがない！
出汁の旨味、滑らかさ、ぷりぷりの海老と歯ごたえのある帆立が美味し過ぎ！贅沢すぎです！
茶わん蒸しの上の胡椒がアクセントとなり茶わん蒸し全体が引き締まります。
１品目からレベルの高さを感じるお料理です。
インバウンドの方は皆さん静か。しかも食べるのが早い！
続いてにぎり
中トロ/縞鯵/まぐろ赤身/カレイ昆布締め/のどぐろ/鯵/車海老/いくら/大トロ/お味噌汁/スルメイカ/うに/穴子/卵焼き
どれもシャリ、ネタ、ワサビ、醤油、すべての素材が一体化し、口の中で美味しさが広がります。
ちょうど良い食感、お味、くちどけ。ん～美味しい(*´▽｀*)
シャリの温度がネタによって多少変わるんですよね。温かいと思ったら次はそうでもなかったり…
ネタとの相性、そのネタにあった一番美味しいと感じるシャリの温度まで考えられているとは！
しかし、温度だけではなく、赤酢のシャリの塩加減、酢加減も同様でした。
とっても斬新で繊細なお鮨。
大将のお仕事ぶりは大変丁寧で、すべての感覚が研ぎ澄まされているような。
1つ1つ、とても大切なものを扱うように握られているのが印象的でした。
大将の熟練の技と探求心、良いものを提供したいというお気持ち、お鮨の奥深さに少し触れた気がします。
伝統を守りつつ、常に革新をし続ける姿勢が素晴らしい！
とっても美味しかったです。ご馳走様でした(*^-^*)