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鹿児島県の車海老
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鹿児島県の車海老
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淡路の天然桜鯛と八朔の和風サラダ
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淡路の天然桜鯛と八朔の和風サラダ
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山口県の鰆の素焼きの梅肉添え
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山口県の鰆の素焼きの梅肉添え
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鰻のからくり焼き
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鰻のからくり焼き
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和歌山県の初鰹の藁焼き
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和歌山県の初鰹の藁焼き
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るみ子の酒
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いくらとウニを乗せたのれそれの茶碗蒸し
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いくらとウニを乗せたのれそれの茶碗蒸し
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黒毛和牛のサイコロステーキ
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黒毛和牛のサイコロステーキ
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2階のアートスペース
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芽ネギの握り
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兵庫県のハリイカ
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徳島県の赤貝
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徳島県の赤貝
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和歌山県の天然ヒラメのおろしポン酢添え
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和歌山県の天然ヒラメのおろしポン酢添え
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宮城県の天然本マグロの赤身
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宮城県の天然本マグロの赤身
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宮城県の天然本マグロの中トロ
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宮城県の天然本マグロの中トロ
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和歌山県のマルアジ
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和歌山県のマルアジ
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宮城県の天然本マグロの大トロ
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宮城県の天然本マグロの大トロ
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北海道のイクラ
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北海道のイクラ
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韓国のアナゴ
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韓国のアナゴ
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韓国のアナゴ
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蜂蜜のデザート
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アサリのお吸い物
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蜂蜜のデザート
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アイスう
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本日の素材
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内観
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白州
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外観
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外観
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黒を基調としたシックな外観に白暖簾と行灯が映える、隠れ家のような雰囲気。
【お店の特徴】
⭐︎ 季節を映す酒肴から握りまで、流れるような展開
⭐︎ 全国から選りすぐりの食材(淡路の鱧、北海道の雲丹や鮑など)
⭐︎ 上質でミニマルなカウンター空間で、職人技を目の前で堪能
注文したコース
◻︎ 淡路の鱧の炙り
◻︎ 北海道の黒鮑と瀬戸内の真蛸
◻︎ 北海道のししゃも
◻︎ 松茸の茶碗蒸し
◻︎ 本鮪、金目鯛の昆布〆、中トロ、小鰭、真鯛、大トロ、秋刀魚、〆鯖
◻︎ 車海老、北海道の雲丹軍艦、いくら
◻︎ 煮蛤、煮穴子、みそ汁
◻︎ シャインマスカットとバニラアイス(山﨑 or はちみつ)
◻︎ 煎茶
一皿一貫ごとに感動が積み重なる流れ。
鱧と雲丹のマリアージュは香りと甘みが重なり、松茸茶碗蒸しは秋の訪れを感じる至福の逸品。
赤身・中トロ・大トロと続く鮪の三段階は旨みのグラデーションが鮮烈。
〆の煮穴子は口の中でほどける柔らかさに煮詰めの甘みが広がり、デザートまで抜かりない完成度。
鮨白は、ただ鮨を食べるだけではなく「鮨の物語」を体感できる場所。
食材の産地、仕込みの妙、提供のタイミング、器の美しさまでが一体となり、五感を揺さぶる鮨時間を作り出してくれます。
谷町六丁目の静かな一角で、非日常の余韻を味わえる極上の体験でした。
ご馳走さまっさん!