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鮑:そのままか山葵で
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余市の馬糞雲丹
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鮑の貝柱の刺し身:こりこりな歯応えを愉しむ
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鰹の藁焼き
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明石海苔で包んだ鯖の昆布巻き
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明石海苔で包んだ鯖の昆布巻き
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上部はすっぽん出汁の煮こごり、下部は鮑の肝のお酒が進む珍味
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車海老の炭火焼:和歌山三つ星醤油
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すっぽん出汁の毛蟹のしゃぶしゃぶ
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ガリ:柔らくて程良い酸味
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中トロ
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大トロ
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ハリイカ
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春子鯛:香る柚子の皮と
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キス(愛媛)
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スズキ(明石):すだち、塩で
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鯵(明石)
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毛蟹の蒸し鮨:器の下に敷いた大葉を薫らせる光るセンス…
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シンコ(舞阪)
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シンコ(舞阪):出世魚 シンコ→コハダ→ナカズミ→コノシロ
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鮪
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通常の2倍強！のレアなトリ貝(宮津)
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トリ貝(宮津):らしからぬ柔らかさのある清涼感のトリ貝
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敦賀湾の赤雲丹
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穴子棒寿司の卵巻き
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シブダイ(天草)
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真魚鰹:塩で
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勘八(愛媛)
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鮪のサク漬け
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帆立すり身の玉子焼き
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平和クラフト
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十四代 龍の落とし子
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イチローズモルトのハイボール
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無量山(和歌山)
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緑茶ハイ
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烏龍ハイ
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店頭
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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
今回は広尾の「すし朗」ならぬ「すし良月」さんを訪問。
たまたま見ていたOMAKASEのお店ページでたまたま空き枠を発見、勢いで予約して来店してみました。
来店直前まで読みが何故"あきら"なのか？と不思議に思っていたのですが"ネ申"的な文字の扱い方なんですね。
前岩大将の第一印象は気さく。常連さんが数多くいらっしゃる中、てきぱきと準備を進めながらも全体を盛り上げ、更にツマミも握りも美味い！という三拍子も四拍子も揃っているお店。
現在は独立されてからは5年ほど。有名な中華料理店での修行や、すし匠さんのグループ店で鮨の修行をされたことからそれらの経験が反映されたような変化に富んだ摘み/握りが展開されます。
−−関連店(一部の把握分のみ)−−
すし匠(四ツ谷)✓
┃┣すし匠 斎藤(赤坂見附)
┃┣すし匠 まさ(六本木)
┃┃┗すし 良月(広尾)★今回
┃┗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)✓(臼井氏)
┣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:38,500円(税込)
★握り or 巻物
鮑
馬糞雲丹(余市)
鮑の貝柱
鰹の藁焼き(岩手)
鯖の昆布巻、明石海苔の包み
すっぽん出汁の煮こごりと鮑の肝
車海老の炭火焼(和歌山三つ星醤油)
すっぽん出汁の毛蟹のしゃぶしゃぶ
中トロ★
大トロ★
ハリイカ(明石)★
春子鯛★
キス(愛媛)★
スズキ(明石)★
鯵(明石)★
トリ貝(宮津)★
毛蟹の蒸し鮨、蒸し飯？
シンコ(舞阪)★
鮪★
赤雲丹(敦賀湾)★
穴子の棒寿司の玉子巻★
≪握り追加リクエストゾーン≫
シブダイ(天草)★注文
真魚鰹★注文
勘八(愛媛)★注文
鮪のサク漬け(佐渡ヶ島)★注文
帆立すり身の玉子焼き
飲み物(別会計)
平和クラフト PALE ALE
十四代 龍の落とし子 純米大吟醸
ハイボール(イチローズモルト)
無量山 純米吟醸
緑茶ハイ
烏龍ハイ
ツマミの印象としては出汁の使い所、組み合わせが秀逸。厳選した仕入先から取り寄せた素材を余すところ無く利用するパターンの組み合わせで中華の経験のエッセンスも絡ませたような料理が展開されます。
冒頭の弾力と歯応えが抜群のこりこりした鮑、余市の自然な塩味と良質さを感じざるを得ない馬糞雲丹、そのすぐ後の超薄切りの鮑の貝柱の刺し身。
ツマミが乗る小皿は直前までカウンター席の端のライトのような物で温めて提供する料理に合わせたコントロールをするなど芸が細かいです。
ツマミで驚いたのは鮑の肝とすっぽん出汁の煮こごり。すっぽん出汁の酸味と鮑の肝の濃厚感の組み合わせは初めての経験。お酒不可避な品ですね…
ネタの産地はご出身の和歌山周辺を中心に組み立てられており、どれも一級品で最高のものを出すんだという意気込みも感じられてこちらも嬉しくなってしまいます…
そして握りの部。
シャリは赤酢ながらも酸味はそこまでなく、口の中でほろりとほぐれてネタをしっかりと支えている印象。
握り冒頭は脂の乗った生の鮪の攻勢でハリイカ、春子鯛、キス、スズキとさっぱりしたものに移行しつつも途中の脂の乗った鯵でリブート。蒸した毛蟹をシャリに乗せた小皿の下から薫らせる大葉などの隠し技には驚かされます…
コハダの代わりのシンコから再度の鮪、トリ貝、赤雲丹、とジェットコースター状態の後に穴子棒寿司の玉子巻きで一旦、お休みして追加リクエストコーナーでもまだまだ味わわせてくれます。
ラストの玉子焼きも一捻りした味わいでちょうど良い腹加減になりました。
予約困難と言われるだけのお味と大将の人柄でした。
またタイミングなど合いましたらうかがえればです。
ご馳走様でした。