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食前茶(鹿児島知覧茶の玉露、5分水出し)
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鰤大根(柚子)
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-
鰤大根(柚子)
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太刀魚の冷燻、山わさび添え
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太刀魚の冷燻、山わさび添え
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鱈の白子、柚子の果汁
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-
穴ザク(伝助穴子ときゅうり)
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穴ザク(伝助穴子ときゅうり)
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ハーブの昆布締め(広島県梶谷農園)
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-
ガリ
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白甘鯛(愛媛県宇和島)
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-
白甘鯛(愛媛県宇和島)
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ニタリクジラ(軽く漬け)
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-
ニタリクジラ(軽く漬け)
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-
剣先イカ(軽く酢漬け)
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-
剣先イカ(軽く酢漬け)
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-
ニシン、芽葱、昆布締め
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-
ニシン、芽葱、昆布締め
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牡蠣、ぶどう山椒(和歌山県)
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-
トロ
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-
トロ
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-
こはだ(熊本県天草市)
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-
こはだ(熊本県天草市)
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-
シャリ煎餅、あん肝、酒粕
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-
鹿児島知覧茶のほうじ茶
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-
銀杏(熊本県)
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-
勢子蟹
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-
勢子蟹
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-
煮蛤
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-
煮蛤
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-
カワハギ(熊本県天草市)
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-
カワハギ(熊本県天草市)
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-
赤出汁
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-
かんぴょう巻き(滋賀県水口)
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-
玉子
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-
漬物
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-
デザート(栗のおしるこ、麩菓子)
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-
車海老_追加注文
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-
車海老_追加注文
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-
たこ(鞍掛け)_追加注文
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-
たこ(鞍掛け)_追加注文
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-
たこ(鞍掛け)_追加注文
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-
ボイル前の勢子蟹
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-
ボイル後の勢子蟹
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-
生ビール
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-
雁木(冷酒)
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-
No6(冷酒)
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-
墨廼江(冷酒)
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-
黒龍しずく(冷酒)
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-
自家製レモネード
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-
店主からのお礼文
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-
お土産(いなり、玉子)
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-
お土産(いなり、玉子)
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-
お土産寿司の挨拶文
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-
お土産寿司の挨拶文
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-
持ち帰りの土産袋
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-
メニュー
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-
メニュー
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-
メニュー
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-
追加注文のメニュー
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-
テイクアウトメニュー
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-
店主の石渕佳隆氏
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-
店主の石渕佳隆氏
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-
店主の石渕佳隆氏
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-
店主の石渕佳隆氏
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-
店主の石渕佳隆氏
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-
店主の石渕佳隆氏
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-
清水教平氏(1番弟子)
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-
左:清水教平氏(1番弟子)、右:店主の石渕佳隆氏
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-
待合室
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-
待合室
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-
待合室
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-
待合室
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-
外観
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-
外観
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-
外観
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-
外観
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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
大阪府大阪市 谷町六丁目駅より徒歩5分。
ミシュランガイド京都・大阪2025 1つ星獲得店
The Tabelog Award 2025 GOLD受賞店
食べログ 寿司 WEST 百名店 2025 選出店
寿司店｢鮨三心｣さん。
店名の三心は｢喜心・老心・大心｣という
調理作法の典座教訓に由来しています。
喜心：喜びの心を持って物事に取り組む姿勢。
老心：相手を想い懇切丁寧な姿勢。
大心：固定観念に捉われず寛大な心を持つ姿勢。
1部 11:30-、2部 14:00-の二部制です。
ドレスコード、サービス料ともにありません。
今回は予約サイトOMAKASEではなく電話枠で
予約を取りました。400回ぐらいかけました。
平日に伺うとL字型のカウンター8席は満席。
＜いただいたもの＞
●おまかせコース@30,800円
お土産付き(いなり寿司、玉子)
●生ビール@1,100円
●雁木(冷酒)
●No6(冷酒)
●墨廼江(冷酒)
●黒龍しずく(冷酒)
●自家製レモネード@660円
●追加注文_車海老2貫
●追加注文_たこ2貫
お会計74,800円(2人分)
◇コース内容(22品) ※シャリコマにも出来ます
・食前茶(鹿児島知覧茶の玉露、5分水出し)
・鰤大根(柚子)
・太刀魚の冷燻、山わさび添え
・鱈の白子、柚子の果汁
・穴ザク(伝助穴子ときゅうり)
・ハーブの昆布締め(広島県梶谷農園)
・ガリ
・白甘鯛(愛媛県宇和島)
・ニタリクジラ(軽く漬け)
・剣先イカ(軽く酢漬け)
・ニシン、芽葱、昆布締め
・牡蠣、ぶどう山椒(和歌山県)
・トロ
・こはだ(熊本県天草市)
・シャリ煎餅、あん肝、酒粕
・鹿児島知覧茶のほうじ茶
・銀杏(熊本県)
・勢子蟹
・煮蛤
・カワハギ(熊本県天草市)
・赤出汁
・かんぴょう巻き(滋賀県水口)
・玉子
・漬物
・デザート(栗のおしるこ、麩菓子)
・鹿児島知覧茶のほうじ茶
まず店内に入ると真正面からカウンター越しに
｢いらっしゃいませ!!｣と店主石渕氏の心地よい
出迎えの挨拶。
訪問できたことの喜びを噛み締めながら着席する。
私が石渕氏の凄いと思う所は寿司と仕事に対し
一切の妥協がなく真っ直ぐであること。
そこに独創性と研ぎ澄まれた感性や
進化と挑戦し続ける情熱が加わり
その魅力へ一気に引き込まれました。
1品目の鰤大根からそれを実感。
鰤と大根がシャリを包み込む鞍掛けの
スタイルで出てきた。
ふわっと口溶けするのは匠の技。
その後に鱈の白子、穴ザクと完成度の高い品々が続く。
そしてお待ちかねの握りに入る。1貫目は白甘鯛。
脂乗り、身の引き締まりに思わず心の中で歓喜。
その後もニタリクジラをセレクトするセンスや
剣先イカを酢漬けする発想に笑みがこぼれます。
彼の包丁捌きや握る所作、リズムは思わず見入り、
どんどん石渕ワールドに引き込まれました。
ここまで五感で楽しめる寿司店は類を見ないと
感じました。
追加で注文した車海老は観音開きをさらに開いたもの。
ネタとシャリの間にまで海老を忍ばせることで見た目の
重厚感だけでなく食感も増し満足度が高まります。
最後は追加で注文したたこ。
鞍掛けのスタイルで提供、左右でたこの厚さを
変えてあるので2種類の食感が楽しめます。
今回もとても完成度の高い料理の数々でした。
次回も予約を取って是非再訪したいです。
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以下、お店に対するメッセージです。
・石渕さん
今回も魅了され大満足でした。
その真っ直ぐ向き合う姿勢とても男前です!!
｢8ヶ月振りの再訪を楽しみにしていました。
まさかの目の前の席に座れてとても嬉しかったです。
目に焼き付けようとたくさん見てすみません(笑)
また再訪できることを楽しみに勝ち取ります。
楽しいひと時をありがとうございました。｣ by妻
・清水さん
林さんからお聞きになっているかもしれませんが
次回の弟子会にお招きいただければ幸甚です。
是非よろしくお願いします。
・林さん
デザート後の会話中に思わず涙された姿は
こちらも目頭と心が熱くなりました。
皆さん、今回も大満足でした!!
ごちそうさまでした♪♪♪
ありがとうございました♪♪♪