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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
カウンターに並ぶ美しい器と、隙のない所作。
大将をはじめとした職人たちの細やかな気配りが行き届いた空間で、鮨と料理が最良のタイミングで供されます。
✨にぎりコース一例✨
・️【料理のご紹介】️
北海道利尻島の塩水雲丹 × 能登の絹もずく
豊かな甘みを持つ雲丹を、海藻の女王とも称される細やかな絹もずくと合わせた先付け。磯の香りが上品に広がります。
本鮪大トロ
舌の上でとろける脂の甘みが至福のひと時を約束。
赤身との対比で鮪の奥深さを感じられます。
熊本天草のコハダ／車海老
江戸前鮨の定番・コハダは締め加減が絶妙。
活きの良さを感じる車海老は、ぷりっとした食感が魅力。
三河湾の新いか／伊勢湾の真鯛／銚子の金目鯛
東海・関東を代表する白身の三種。いかはすだちと塩、
真鯛は繊細な甘み、金目鯛は脂の旨みを堪能できます。
塩釜のさんま／能登のノドグロ／勝浦の本鮪赤身
秋を代表するさんまの濃厚な味わい、脂のり抜群のノドグロ、
鮪本来の旨さが際立つ赤身と、それぞれ個性を際立たせた握り。
北海道厚岸の雲丹
濃厚で余韻深い甘み。
利尻とはまた異なる表情を見せる雲丹を食べ比べで。
長崎津島の穴子
ふっくらと煮上げられ、口の中でほどける柔らかさ。
煮詰めの上品な甘さと相性抜群。
あん肝
「海のフォアグラ」と称される濃厚な旨みを持つ珍味。
酒との相性は格別。
子持ち昆布
ぷちぷちとした食感と上品な塩気で、箸休めに最適。
根室の新いくら すだちと塩で味わう
鮮やかな粒立ちのいくらを、すだちと塩でシンプルに。
脂の濃厚さをすっきりと引き締める一品。
信州産まつたけのフライ
秋の風物詩・松茸を香ばしい衣で揚げた贅沢な趣向。
口に含めば香りと旨みがふわりと広がります。
だし巻き卵／赤だし
ほっと心を和ませる定番。鮨の流れに緩急を与える一皿。
和三盆のパンナコッタ
優しい甘さで締めくくるデザート。
和三盆ならではの上品な余韻が残ります。
料理に合わせて用いられるのは、瀬戸焼・美濃焼・唐津焼など、作家が鮨まつざきのために焼き上げた特注の器。
旬の食材を活かした握りと一品料理が、一層映える舞台です。
季節を映し出す鮨と器に触れる、至高の時間をぜひ。
愛知県名古屋市中区錦3-10-16 大河内ビル1F
営業時間 18:00～23:00(L.O.22:30)
定休日 日曜・祝日