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青森産大間のマグロ赤身
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青森産大間マグロ中トロ
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コハダ
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平目
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鯛
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牡蠣
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カマスの昆布締め
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松葉蟹
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鰤の祐庵漬け
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漬け鰹
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穴子
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巻ぴょう巻き
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締めのあら汁
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米で作った無糖アイス
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穴子
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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
訪問日時：平日夜、晴れの日
アクセス：蒲田駅徒歩5分
駐車場：なし
予約：必須（平日夜は比較的取りやすい）
支払い：tablecheckで事前決済制
蒲田の名店『初音鮨』へ。
寿司百名店にも名を連ねる名店の技を、ようやく体験できました。
今回はおまかせコース（8,800円）をいただきましたが、最初から最後まで“驚き”の連続✨
■ 大間マグロ3種で幕開け
①赤身
②中トロ
③叩き
冒頭から赤身・中トロ・叩きと贅沢に3種。
とくに中トロは「脂っぽさゼロ、旨味だけ濃密」という理想形。
普段中トロが得意ではない私でも、スッと消える上品な余韻に驚きました。
■ 仕事の冴えを感じる白身・光物
④コハダ
⑤平目
⑥鯛
締め具合、香り、シャリとの一体感まで丁寧。
ネタの旨味の輪郭がくっきりしていて、噛むたびに香りが立つ感じが印象的です。
■ 圧巻だったのは松葉蟹と白子
⑦松葉蟹
ふわっとほぐれて、甘さが一瞬で広がる鮮度の良さ。
⑧白子
癖が全くなく、なめらかでミルキー。白子が苦手な人にこそ食べてほしい完成度です☘️
■ 醤油仕事が光る漬けもの
⑨鰤の祐庵漬け
⑩漬け鰹
どちらも臭みゼロで輪郭のある味わい。
大振りのネタなのに、重さがなく、噛むほどに旨味が広がります。
■ 終盤まで驚きの連続
⑬穴子
⑭あら汁
⑮干瓢巻
⑯米のアイス
穴子はふわっとほどける口溶け。
締めの“米だけのアイス”は砂糖不使用とは思えない上品な甘さで、食後の余韻まで美しく整います。
■ この価格でこの体験は“破格”
本来、大将が握ると5〜6万円の価値があるおまかせとのこと。
この日は弟子の方が握ってくださいましたが、技術は非常に安定していて、
目の前で仕込み・切り付けを見るワクワク感も含めて、『8,800円でいいの？』と驚くほどの体験価値✨
土日は予約困難ですが、平日の夜は比較的予約が取りやすいのも嬉しいポイントです。