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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
東京メトロ丸の内線10番出口出て右の方に3分ほど行ったところにある
鮨 箕輪
今日は一番贅沢な極みコースを頼んでみました
カウンター越しに次々と繰り出される小皿とお寿司の数々は、まさに職人の粋を集めた一皿一皿
前菜～椀物
ふきのうまみそ／にしん／かぶのとさに／かにみそ／しのだまき
春の息吹を感じる山菜と魚介の前菜は、それぞれに塩気や甘みが絶妙
特にかにみその濃厚さは箸で摘んでも崩れないので印象的でした
はまぐりのお吸い物は、その香りにホッとしますね猫舌の私は少し待ってから頂きましたが、はまぐりの大きさに満足です
握り前のひと皿
蟹の茶碗蒸し
しっとりと蒸しあがった卵に、ズワイ蟹の旨みがじゅわっと広がり、贅沢な茶碗蒸しです
握り（前半）
1.三重県本マグロ大トロ
2.天然ヒラメの昆布締め（北海道産）
3.石川県さより
4.大分アオリイカ（塩と酢橘）
5.宮城県赤貝
6.蒸しアワビの肝ソース
それぞれネタのクオリティが申し分なく、大トロは舌の上でとろけ、昆布締めヒラメはしっかりした歯ごたえと旨み。さよりのほのかな甘み、アオリイカのコリコリ感と酢橘の爽やかさ、赤貝のシャクッとした存在感、この季節の赤貝は身も大きく口いっぱいにほうばりました
そしてアワビは肝ソースを混ぜてコク深く、どれも絶品です キャビアがひっそりと添えられているところも良かったです
握り（後半）
7.鹿児島県車海老
8.金目鯛の煮付け
9.カナダ産ウニ
10.三重県中トロ
11.佐賀県コハダ（ゆず風味）
12.香川県シマアジ
車海老は弾力が心地よく、金目鯛はふっくら甘辛
ウニはクリーミーで濃厚、塩の香りが口の中いっぱいに広がります
中トロはバランス良く脂がのり、コハダの爽やかな酢〆にゆずの香りがピッタリ
シマアジは脂と締めの塩が見事でした
箸休め～締め
•アジのアーモンド揚げ（抹茶塩添え）
•長崎穴子（塩とゆず）
•トロと奈良漬けの巻物
•たまごと沢庵のおつまみ
•赤だしなめこ味噌汁
抹茶塩でいただくアーモンド揚げは初めてでした
意外なおいしさに思わず舌鼓
穴子はふんわり、奈良漬け巻きは香ばしさと甘みが楽しく、最後の赤だしでほっとひと息
デザートは、ゆずのシャーベット
果肉入りのシャーベットは、甘さ控えめで爽快
さっぱりとフィニッシュを飾ってくれました
ここまで、かなり満腹でしたが、いつもの別腹発動で、最後まで美味しく頂きました
どの一貫も素材選びから仕事の丁寧さが伝わる、赤坂見附で味わう本格江戸前鮨！
器のデザインも楽しんでください
職人さんのこだわり話もたくさん聞けて大満足の夕食でした
しっとりと大人の時間を楽しみたい日にぴったりです。次回は季節を変えて、また訪れたいと思える名店でした