すけようさんさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細 [食べログ]

この口コミは、すけようさんさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

鮨なんば日比谷日比谷、有楽町、銀座/寿司

3回

夜の点数：4.3
- ￥60,000～￥79,999 / 1人
- 料理・味 -
  
  |サービス -
  
  |雰囲気 -
  
  |CP -
  
  |酒・ドリンク -
昼の点数：4.0
- ￥40,000～￥49,999 / 1人
- 料理・味 -
  
  |サービス -
  
  |雰囲気 -
  
  |CP -
  
  |酒・ドリンク -

3回目

2023/12 訪問

昼の点数：4.0
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

再々訪:

今回は久方振りに「鮨なんば日比谷」さんを訪問。

昼はメインカウンター9席とサブカウンター数席(確か握りのみ)の時間差でのスタート。

昨今の値上げの波でなんばさんも値上げということで前回より若干の支払いアップでした。

スタッフの方がだいぶ増えているようで新しいお弟子さんなどもこの日は入られていた様子で厨房側がだいぶ混雑していました。

いつものようにネタごとに向き合って調整しながら摘みなり握りなどを提供してくださる大将。

この後が仕事の為、そこまでお酒を飲めず残念でしたが、安定の美味しさでした。

次はいつになるか分かりませんが予約が取れたらまたお邪魔したいと思います…

おまかせコース　45,000円(税込)
　★握り or 巻物
　〜〜摘み〜〜
　　煮蛸
　　キンキの煮付け
　　あん肝
　　鯨
　　メジマグロの漬け
　　虎河豚の白子ご飯
　　煮鮑
　　焼き穴子
　〜〜握り〜〜
　　白烏賊★
　　平目★
　　春子鯛★
　　鰯★
　　赤貝巻★
　　カワハギ★
　　金目鯛★
　　鰹★
　　鯖★
　　車海老★
　　赤身★
　　中トロ★
　　炙り大トロ★
　　小肌★
　　雲丹★　
　　穴子★
　　玉子
　　お椀赤出汁のあら汁

　飲み物(別会計)
　　生ビール
　　山崎ハイボール

ご馳走様でした。

煮蛸

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キンキの煮付け

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あん肝山葵で

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北海道戸井町マグロ

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鯨

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メジマグロ(クロマグロの幼魚)の漬け

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虎河豚白子ご飯虎河豚の身とで

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煮鮑

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焼き穴子山椒で

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ガリ

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白烏賊

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平目(横須賀)

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春子鯛塩とかぼすで

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脂の乗ったジューシー鰯ネタとシャリの間には芽葱

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赤貝(山梨)の巻物

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皮剥肝と芽葱サンド

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金目鯛

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鰹

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鯖白板昆布乗せ

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車海老

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赤身(北海道戸井町)

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中トロ(北海道戸井町)

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炙り大トロ

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小肌海老おぼろ掛け

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雲丹(北海道福島町) 振り掛けられた塩でソルティーにいただく

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穴子まろやかなツメ

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玉子

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お椀ラストにガツンと来る赤出汁のあら汁

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生ビール

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山崎ハイボール

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緑茶

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2023/12/22 更新

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2回目

2023/06 訪問

昼の点数：4.0
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

再訪:抜群の安定感。

平日昼間の「鮨なんば」さんを再訪。

お昼の通常スタートは12時ですが離れの席(メインカウンター仕切りの向こう側の4席程度)で提供する握りのみのメニューが追加されたらしく、初期の開始人数はメインカウンターのみで少なめとなっていました。

お値段控えめの握りだけのランチもいいですね。

昼のおまかせは夜と比較しますと煮蛸から始まる基本的な流れとしては一緒の模様。その日仕入れたネタの状態によって提供方法に微妙な変化をつけるのを目の当たりにして流石だなと改めて感じ入りました。

あん肝などは相当量から切り分けて切り分けて最終的に提供用に取り分けられたのは全体からするとごく少量なのですが、残りは後から別の料理で登場するのかと思いきや厨房側に引っ込んでしまったままでしたのであれらのあん肝はあの後どうなったのだろうと考えてしまいました…(汗)

ちなみに初回ではないことからなのか安定感からなのか、今回はおっ！という波を感じることが無く最後までいった印象。勿論、冊子にもあるとおり、目指されているのは雑味の無い鮨、ということでどれも違和感の無い美味しい鮨ではありましたが、今回は若干の寝不足で臨んでしまった為、舌が起きていなかったのか、その辺りの要因もあったかもしれません…勿体無い…(泣)

　おまかせコース　38,000円(税込)
　　★握り or 巻物
　　煮蛸
　　豆蛤のお出汁
　　あん肝
　　キンキの煮付け
　　毛蟹ほぐしと蟹味噌のご飯との和え物
　　鮑
　　太刀魚の塩焼き
　　白烏賊★
　　鱸(フッコ)★
　　春子鯛★
　　鯵★
　　鳥貝★
　　鰹★
　　縞海老★
　　赤身と中トロの巻物★
　　中トロ★
　　小肌★
　　勘八★
　　雲丹★　
　　金目鯛★
　　穴子★
　　お椀
　　玉子★

　飲み物　11,000円(税込)
　　生ビール
　　新政秋櫻(コスモス) 改良信交
　　磯自慢大吟醸一滴入魂
　　白州ハイボール
　　緑茶ハイ
　　ウーロンハイ

新政は多方面の味覚が刺激される味わいで驚く美味しさでした。

ご馳走様でした！

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煮蛸

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生ビール

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煮蛸

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豆蛤のお出汁

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あん肝山葵と

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新政秋櫻(コスモス) 改良信交！

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キンキの煮付け

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蟹ほぐしと蟹味噌のご飯の和え物

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確か、鮑

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太刀魚の塩焼き大根おろしとスダチで

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磯自慢大吟醸一滴入魂

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白烏賊塩とスダチで

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鱸(フッコ)

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春子鯛

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ハイボール

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鯵

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鳥貝

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鰹

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縞海老海老のワタ(味噌？)で

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トロ巻

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緑茶ハイ

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小肌

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中トロ

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勘八 22日熟成

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ウーロンハイ

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馬糞雲丹

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金目鯛　金目の皮のトッピング

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穴子

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お椀濃厚鰹？出汁のお味噌汁で濃い目の〆もたまにはヨシ

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濃厚玉子

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2023/06/26 更新

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1回目

2023/03 訪問

夜の点数：4.3
- ［料理・味-
- | サービス-
- | 雰囲気-
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緻密に計算された極みの鮨

今回は日比谷の「鮨なんば」さんを訪問しました。

OMAKASEで出た当日キャンセル枠は赤井勝さんという世界的なフラワーデザイナーの方とのコラボイベント。

年に一回、数日に渡って催されているもののようで顎が外れそうなお値段ではありましたが後学の為、後学の為、後学の為、鮨食いたい！ということで今後に繋がっていくことも期待しつつ予約ボタンをポチりました。

WBCもあったりで予約画面に入れたけれど額の面などで予約に至らなかったOMAKASEユーザも多そうな印象でした。

場所はミッドタウン日比谷のレストラン階(上から下まで飲食店ですが)で華美さを全く感じさせない入口の扉を確認した後に構内のベンチで定刻を待ちます。

定刻から少し遅れて呼ばれた順番に桜咲く日本的な空間に迎えられてカウンター席につきます。

席はメインカウンター9席とサブカウンター4席で構成されており、間は壁一枚で仕切られています。

弟子の方々が慌ただしく動く中でフラワーデザイナーの赤井勝さんから店内にしつらえられた桜の説明がされ、その後にめくるめくおまかせコースが展開されてゆきます。

　鮨なんば難波英史 × 花人赤井勝イベント
　　おまかせコース70,000円 (税サ込) + 飲み物は別会計
　　　★は握り or 巻物
　　　煮蛸
　　　牡丹海老
　　　キンキの煮付け
　　　あん肝(北海道余市)
　　　蛍烏賊(富山)
　　　焼き白子とご飯
　　　白烏賊★
　　　春子★
　　　星鰈★
　　　焼き穴子
　　　細魚(さより)★
　　　紫雲丹(青森、有明海苔)★
　　　鰹(和歌山)★
　　　赤貝(閖上赤貝)★
　　　鰆★
　　　トロ(千葉勝浦)★
　　　小肌★
　　　トロ★
　　　穴子★
　　　越前蟹のほぐし身と蟹味噌のご飯
　　　トロたく★追加
　　　玉子★

　　飲み物
　　　ビール
　　　黒龍火いら寿純米大吟醸
　　　山崎ハイボール
　　　緑茶ハイ

ベースの構成はツマミ7品、握り13貫。
プラス1貫はリクエストに対する提供でした。

コースが開始されますと灘波さんやお弟子さんが入り乱れてハイスピードでツマミが並行提供されてゆきます。

今回はラスト枠でしたが、一枠が2時間ですのでこれくらいのスピードくらいで進んでいかないと確かに枠に収まりきらない印象です。

途中から開始される握りの前にこれからの握りの情報が記載された冊子が渡されます。
冊子には握り毎のシャリとネタの温度が詳細に記載されており、それらを見つつ握りに舌鼓を打ちます。

シャリは基本は赤酢でネタによってねっとりしていたかと思ったらさっぱりしていたりと、物によって変化がつけてあり、毎回シャリについても新しい気付きがあります。

難波さんは前半はメインカウンターで握られ、後半はサブカウンターと入れ替わるタイミングで最近は四ツ谷のシャドー店でも握られているという二番手の方が握りを担当してくれます。

つまみや握りについての詳細は各写真にコメント記載していますのでそちらを参照いただきたいですが、全体の印象としましてはツマミから握りに至るまでそれぞれについて細かく設計された中でお味は直感に訴えるストレートさの中にも繊細さがあり、舌の上で綿密に組み合わされた要素に頭を巡らせて楽しむことができます。

難波さんの握りは流水のような無駄の無い動きの中に数多くのステップが含まれていて多彩な握りの味はここで生み出されるのだなと感心。
要所要所で感じるツメと塩、カボスなどの柑橘の組み合わせが絶妙なものとなっています。

カウンターから握りの細かい所作まで良く見えるような店造りは流石、トップの鮨店ならではですね。

お弟子さんの方々も気が良く利く中でお酒も進んでしまい、セーブするのが大変です。

大満足な初難波さんではありましたが、今回は花がキーワードの赤井勝さんとのコラボとのことでしたので、店内に施された桜にまつわるメニューなど(日本酒に桜の花びらを散らしたり握りやツマミに導入したり)があったら更にボルテージ爆上がりではありましたね。

次回も楽しみにしています。

ご馳走様でした。

赤井勝さんプレゼンツのOHANAMI　こちらは横浜緋桜

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終盤のトロたく用のネタ　胡瓜は使わない

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あん肝

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蛸　硬くもなく弾力もあるわけではなく変わった食感

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牡丹海老　ワタやすり潰した海老の殻？が混ぜてある味噌が絶品。一口大にカットされている

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キンキの煮付け　柔らかい身を甘味のつゆでいただく

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あん肝　良質な山葵との相性抜群

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蛍烏賊　ちょっとしたところにも光る下味

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焼き白子とご飯

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焼き白子を割ってご飯と合える　日本酒に最高。

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白烏賊　塩とカボスと赤酢と烏賊のねっとりバラける感…

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春子

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焼き穴子　山椒風味強めだが裏面(皮)のパリパリ感(焦げ)が変則で○

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星鰈　白身感の無い白身

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細魚(さより)　ツメの甘味と酸味の二重奏が…以下略

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紫雲丹(青森)　見た目からは裏切られる味。塩水感、瑞々しさと海苔の風味のコンビネーションが秀逸

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鰹(和歌山)　浜松のもちがつおは食べたことは無いですが、確かにモチモチ

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赤貝(閖上赤貝)　厚みと最高の弾力！

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鰆　熟成感のある身と絶妙な塩加減

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トロ　バラけてしまうので手渡し　シャリ温度が低いほうのトロ

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小肌　カラスミ？まぶし　ワンポイントが効いていて光り物感が無い。美味しい

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トロ　前出のトロよりシャリ、ネタが2℃ずつ高いトロ

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穴子　ネタがあつあつでシャリにも合う　この非握り感

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ほぐした越前蟹と蟹味噌のご飯

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トロたく　贅沢なキラキラ光る濃厚なトロ

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玉子(ギョク)　最初の蛸と最後の玉子は淡白

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ビール　白穂乃香？

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黒龍火いら寿純米大吟醸

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山崎ハイボール

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緑茶ハイ

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シンプルな扉

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たしか紅彼岸桜と思われる

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2023/03/18 更新

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すけようさんさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細

鮨なんば日比谷日比谷、有楽町、銀座/寿司

ジャンルから探す

予算

営業時間

すけようさんさんが投稿した鮨 なんば 日比谷（東京/日比谷）の口コミ詳細

鮨 なんば 日比谷日比谷、有楽町、銀座/寿司

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

すけようさんさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細

鮨なんば日比谷日比谷、有楽町、銀座/寿司