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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
静岡県静岡市清水区に佇む老舗鮨店「末廣鮨」。ここでは「冷凍だからこそ味わえる南マグロの真髄」を堪能できます。多くの鮨店が「生マグロ」を謳う中、末廣鮨はあえて冷凍の南マグロにこだわります。それは、長年の経験と技術で解凍を極め、冷凍ならではの雑味のないクリアな旨味と爽やかな脂を引き出しているからです。
赤身：シンプルでありながら奥深い旨味
まずは赤身。美しい深紅色が輝き、口に含むと赤身でありながら、ねっとりとした豊かな旨味が広がります。冷凍処理により血合いのクセが抑えられ、純粋な赤身の旨味が際立っています。
背かみの大トロ(セトロ)：力強さと繊細さの共演
背中の大トロは、脂のノリが上品でありながらも力強さを感じさせます。噛むたびにじわりと脂が溶け出し、透明感のある後味が印象的です。
腹かみの大トロ：口の中で溶ける極上の瞬間
大トロは言うまでもなく絶品。一口頬張ると、脂がまるで絹のように滑らかに溶け出します。それでいて、しつこさが一切ないの職人の技の賜物でしょう。
中トロ：赤身と脂の絶妙なバランス
中トロは赤身の旨味と脂の甘みが調和した逸品。適度な食感が残り、噛むほどに甘みと旨味が引き立つ味わいです。
はがし：職人技が光る部位
「はがし」は希少部位であり、マグロの中でも特に職人の技術が試される部分です。繊維質の部分を丁寧に処理し、口に入れるとねっとりとした食感。脂の甘みがじんわりと広がります。
冷凍マグロの真価
「生」ではなく「冷凍」だからこそ、臭みがなく、余分な水分が抜け、旨味が凝縮されています。さらに、温度管理と解凍技術により、まるで時間を止めたかのような鮮度が維持されています。
末廣鮨のマグロは、ただの「鮨」ではなく、職人技と素材の本質が織りなす「芸術品」と言えます。死ぬまでに一度は訪れたい——そう感じさせる唯一無二の鮨体験が、ここにはあります。