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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
銀座の一角にひっそりと佇む「一㐂」で、夜のおまかせコースをいただきました。店内は明るいながらも落ち着いた雰囲気で、カウンター越しに寿司職人歴50年以上の大将が一貫一貫、丁寧に握ってくださいます。その手さばきや所作からは、長年積み重ねてきた技と寿司への愛情が伝わってきました。
印象的だったのが、赤酢のシャリ。江戸時代から続く伝統の赤酢は、ほんのりとした酸味と深いコクがあり、ネタの旨みをしっかりと引き立ててくれます。普段食べ慣れている白酢のシャリとは違い、どこか懐かしさと新鮮さを同時に感じる味わいでした。
お料理はどれも季節感にあふれ、素材の良さが際立っていました。シロイカは炭塩と青柚子でさっぱりと仕上げられ、口に入れた瞬間にイカの甘みと柚子の爽やかさが広がります。お椀は真鯛と筍、春の息吹を感じる一品で、出汁の優しい旨みに心がほっと和みました。
お刺身の盛り合わせは、長崎のハタと北海道の水タコ。ハタはしっとりとした食感と上品な脂が印象的で、水タコは柔らかさと吸盤のコリコリ感が絶妙なアクセントに。すだちとお塩、ワサビでいただくことで、それぞれの魚の個性がより鮮明に感じられました。
印象に残ったのは、金目鯛の昆布締め。昆布の旨みがしっかりと移り、噛むほどに魚の甘みがじんわりと広がります。イサキは皮目を炙って藻塩とすだちで仕上げられ、香ばしさと爽やかさのバランスが秀逸でした。
ズワイガニの土佐酢ジュレ掛けや、サワラの酒盗焼きなど、ひと手間かけた逸品も多く、どれもこだわりが感じられます。タイラ貝は手渡しで提供され、ライブ感と特別感が嬉しかったです。
お寿司の締めには、北海道産の雲丹や大トロの炙り、車海老（エビ味噌添え）など贅沢なネタがずらり。雲丹は臭みが全くない北海道産で、これでもかというほど山盛りにしてくださり贅沢な味わいに感動しました。いちき巻きはお店オリジナルで、中落ちやガリ、きゅうり、卵など8種の具材がぎゅっと詰まっていて、食感と味の変化が楽しい一品でした。
天麩羅は稚鮎、小茄子、ししとう。沖縄の雪塩でいただく稚鮎とししとうはほろ苦さがクセになる大人の味わい。デザートはパチパチと音が楽しいジュレに生のいちじくが入っていて、最後まで季節感と遊び心を感じさせてくれました。
全体的に、伝統と遊び心が絶妙に調和したコース。大将やスタッフの温かい接客にも癒され、特別な夜を過ごすことができました。
ご馳走様でした！