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熟成中トロ
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唐津の赤雲丹
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熟成大トロ
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春子鯛:すだちで
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海ぶどう ワカメ
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蓮根饅頭のほぐし蟹浸し
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鰹の漬け:米酢
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ワサビ:そこまでツンとは来ない
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刺し身:左からトラフグ、平目
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春小鯛:米酢だったはず
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煮蛸
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煮蛸:五島列島の藻塩とワサビで
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アラ(佐渡)の昆布締め:米酢
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炙り銀杏
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シンコ:米酢、出世魚 シンコ→コハダ→ナカズミ→コノシロ
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墨烏賊:米酢、塩とすだちで
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穴子の白焼き:ワサビおろしで
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白甘鯛:米酢
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縞海老の漬け
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鯵:米酢、ネギ生姜の当たり鉢で
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メヒカリの一夜干し:柚子胡椒で
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熟成中トロ:赤酢
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平貝:香ばしい海苔と七味で
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秋刀魚:米酢、おろしとワタのコンビネーション！
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のどぐろの甘辛焼き:山椒と
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車海老:赤酢
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黒鮑と茄子の揚げ浸し:山椒の葉と
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しじみのお椀
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鰈のエンガワ(追リク):米酢
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唐津の赤雲丹(追リク)
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赤貝(追リク):米酢
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お約束のお萩！(追リク)
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黒ムツの炙り(追リク):米酢、大根おろしと
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熟成大トロ漬け(追リク):赤酢、氷の中で数日熟成
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ラムレーズン
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ビール
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日日(京都)
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七田(佐賀)
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緑茶ハイ
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ハイボール(山崎)
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緑茶ハイ
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箸置き
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すし匠 はな屋 与兵衛
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入口
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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
「すし匠」さん再訪。
稀にしか見られないOMAKASEキャンセル枠リリースというレア現象を捕獲、2年振りの来店です。
前回は最後のほうに店に入りましたので入口側席の勝又大将でしたが、今回は早い入店でカウンター奥側の席ということで田中潤さんに握っていただきました。
久方振りにお見掛けした大将からはなんだか貫禄を感じました^^
−−関連店−−
すし匠✓✓★今回★
┃┣すし匠 斎藤(赤坂見附)
┃┣すし匠 まさ(六本木)
┃┃┗すし 良月(広尾)✓
┃┗寺子屋 すし匠(麻布台)
┣匠 すし昂(青山)←すし昴
┣匠 進吾(青山一丁目)
┃┗鮨 山口(乃木坂)
┗鮨 あらい(銀座)✓臼井さん
┣すが弥(赤羽橋)
┣鮨 よね山(内幸町)
┗鮨 めい乃(麻布十番)
おまかせコース 40,000円(税込)
★握り or 巻物
海ぶどう ワカメ
蓮根饅頭とほぐし毛蟹
鰹の漬け★
トラフグとヒラメの刺し身
春子鯛★
煮蛸
アラの昆布締め★
銀杏
シンコ★
墨烏賊★
穴子の白焼き
白甘鯛★
縞海老の漬け
鯵★
メヒカリの一夜干し
熟成中トロ★
タイラガイ海苔挟み
秋刀魚★
のどぐろの甘辛焼き
車海老★
黒鮑と茄子の揚げ浸し
しじみのお椀
≪握り追リクゾーン≫
※注文したものだけ握りマーク付けてます
北寄貝
✓赤貝★
蛤
キス
✓黒ムツの炙り★
真鯛
✓鰈のエンガワ★
小鰯
小肌
金目鯛 皮目？
✓熟成大トロの漬け★
鮑の肝
牡丹海老 生か炙り
✓赤雲丹★
紫雲丹
あん肝 西瓜の奈良漬け
✓おはぎ★
穴子
玉子の巻物
≪アイス選択ゾーン≫
ラムレーズン◯選択
ほうじ茶
安納芋
巨峰
梨
蜜柑
摘み11品、握り10貫、追リク6貫
飲み物(別料金)
ビール
日日(京都)
七田(佐賀)
緑茶ハイ
山崎ハイボール
緑茶ハイ
定番の海ぶどうとワカメから開始する摘みと握りが入り乱れながら展開してゆく流れは秀逸で食べ疲れ無し…
シャリは前半は米酢、後半からはネタに合わせた赤酢を利用したシャリが登場。下駄に置かれる握りはどれも綺麗なフォルムで美味しさ溢れます…
スタートの海ぶどうの淡めの酸味で口内を潤わした後は蓮根饅頭の柔らかさと毛蟹を合わせた摘みでまろやかな味わい。
続いて握りです。旨味たっぷりな鰹の漬けにシャープな白シャリの対比に納得。シャリの量は握る際に聞いてくれます。
今度は刺し身。噛むと跳ね返る良質なトラフグと平目の刺し身。煮切りが塗られているのでワサビで。
春子鯛は普段、味わうものとは全然、違った柔らかい身だけれども熟成はしていないとのこと。美味しい。
程良い歯応えが残された煮蛸は五島列島の藻塩とワサビで！ほわっとした甘味にミネラルが多そうな藻塩と合わせる絶妙。
佐渡のアラの昆布締め。熟成された身の柔らかさとシャリのコンビネーション。米酢のシャリ。
炙り銀杏で小休憩。銀杏のネットリ濃厚感で続く酸性のシンコと対比するダイナミズム。
塩とすだちがアクセントの墨烏賊は意外にも濃厚感は無いものの、イカ天ぷらの衣の中の身のような歯応え。
穴子の白焼きは香ばしい皮面の食感におろしとワサビを合わせた一品。ボルテージ上がりまくりです。
続く白甘鯛でさっぱりとした後に濃厚な縞海老の漬け！
お次は生姜ネギを添えた脂の乗った鯵。気付くと日本酒も進んで美味しくて止まらない状態。
ここでコースの前半に登場しそうなメヒカリの一夜干し。要所要所に配置される薬味の弾幕に踊り狂います…ここは柚子胡椒で
そして熟成？(確か)した中トロは普段、食べる中トロはこれまた別物で旨味たっぷりな柔らかい身と一体感のある赤酢のシャリは口に吸い込まれる美味さ。
手渡しの香る海苔に包まれたタイラガイは七味でぴりりといただく。
返す刀でワタとおろし醤油を載せた秋刀魚の握りは驚きの連続。味覚の往復ビンタを喰らっております…
ここに来て更にまだ摘みが出てくる凄さ(笑)
山椒の薫りと合わせたのどぐろの甘辛焼き。皮面のパリパリ感と身に染み込んだ柔らかい甘辛感から来る多幸感…
続いてだいたいここまで来ると重く感じてきそうな車海老もさらりと口に飛び込んできます。
ラストの摘みはこれまた良い出汁に浸された黒鮑と茄子の揚げ浸し。うーん、美味い。
ここからは20種！ほどあるリクエストコーナーで多過ぎて(しかも口頭なのでw)カバーし切れない、把握し切れない中で皆さん、注文しつつ味わいつつ他の方のを見て追加でお願いしたりする混乱タイム…
前はリクエストは5種類くらいだったような気もしましたけど今日は特別な日だったのだろうか？というくらいの種類。
6つほどお願いして途中、しじみのお椀をいただいた後にデザートのアイスで清涼して終了です。
握りはコース内10貫、追リク5貫、摘みが12種(お椀も含む)とデザート1種で全く食べ飽きない不思議。
土日の次回予約が2026年！は納得の結果ですね。
店内は明るい雰囲気でお弟子さん達も皆さん気が利いて素晴らしい空間でした。田中さんの握りも大変、美味しかったです。
握り、摘み、お酒と全て美味しくいただけました。
ご馳走様でした。