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大トロ（佐渡島）
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【太刀魚の塩焼き】
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【はたの刺身（千葉・鴨川）】
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【白子のフリット】
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【牡蠣の茶碗蒸し（北海道・サロマ湖）】
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【牡蠣の茶碗蒸し（北海道・サロマ湖）】
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【ぶり大根】
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【白子のフリット】
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【中トロ巻き】
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真鯛（愛媛）
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金目鯛（千葉・銚子）
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墨烏賊
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帆立（北海道・野付半島）
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サヨリ
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赤身（青森・三厩）
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中トロ（青森・三厩）
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小肌
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車海老（長崎）
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お椀
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雲丹（北海道・厚岸）
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穴子（長崎・津島）
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玉子
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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
ずっと気になっていたお店。
タイミングよく空きが出たと聞き、迷わず予約して訪問しました！
“鮨 あらい”さん！
場所は銀座。
入口をくぐった瞬間から、空気がすっと変わる感じがありました！
たのみましたのは
◾️おまかせコース（握り手：臼井裕紀）
（38,500円）
二番手の臼井さんが握るコースで、マグロ以外はシャリもすべて独自のもの。
基本的にネタは寝かせず、フレッシュな状態で出すのが特徴とのこと！
この時点で、頭の中では「なるほど、そういう方向なんだな」と整理が始まります。
【牡蠣の茶碗蒸し（北海道・サロマ湖）】
ひと口目から、牡蠣の旨みがはっきり。
温度もちょうどよく、いきなりペースを掴まれた感じです。
【はたの刺身（千葉・鴨川）】
わさび、塩、すだち、わさび醤油と、順に試しながら。
食感がよく、どの合わせ方でもちゃんと成立する。
素材が強いんだなとここで確信。
【ぶり大根】
刺身の下にオリーブオイル、醤油、塩、大根。
聞くと構えてしまいそうな組み合わせですが、実際は驚くほどすっと入ってきます。
「これ、ちゃんと計算されてるな」と！
【中トロ巻き】
富山の鮪。
一口で情報量が多いのに、散らからない。思わず間が空く。
【太刀魚の塩焼き】
千葉・竹岡。
箸を入れた瞬間に分かる柔らかさ。塩の効かせ方も過不足なし。
最高においしい！
【白子のフリット】
天草の岩佐のりと一緒に。
香りだけが残る感じが心地いい。
【握り】
•真鯛（愛媛）
湯引きされ、口に入れるとやわらかくほどける。
•金目鯛（千葉・銚子）
身の部分のみ昆布締め。旨みの芯がはっきり。
•墨烏賊
肉厚カット。噛むほどに甘さが増していく。
•帆立（北海道・野付半島）
鮮度感がそのまま味に直結。
•サヨリ
中に浅葱、上には生姜。
•赤身（青森・三厩）
赤身の力強さが伝わる一貫。
•中トロ（青森・三厩）
血合い寄り。旨みがじわっと広がります！
•大トロ（佐渡島）
脂の入り方が見事で、口どけが早い。
•小肌
•車海老（長崎）
•雲丹（北海道・厚岸）
バフン雲丹。甘みが濃い。
•穴子（長崎・津島）
【お椀】
青森のしじみを4キロ使用。
旨みが違いました！
【甘味】
玉子。
甘さがありつつ、でもしっかり締まる味。
「これは評価されるよな」
と実感した内容でした！
臼井さんもとても気さくで、こちらのペースに合わせて話してくれるのが印象的でした。
気づけば、鮨のことを色々聞いてしまっていて、優しく教えて頂きました。
また訪問できるタイミングがあれば必ず訪問したい！
そう思わせてくれる余韻が、帰り道まで残っていました。