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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
本日は六本木一丁目駅からほど近い「鮨 四心」におじゃましてきました！
今回は「四心コース＋四心ペアリング6種」を体験。伝統を重んじながらもフレンチのように華やかで、斬新な感性が随所に光るひとときでした。
【ひとことレビュー】
伝統と革新が調和、鮨とペアリングコースで至福の時間。
【駅からのアクセス】
六本木一丁目駅から徒歩5分ほど。六本木の静かな一角にあり、都会の喧騒を離れた隠れ家のような立地です。
【お席】
メインは大将の所作を間近に楽しめるフラットなカウンター。木目が美しく、ゲスト同士の距離感も程よい設計。デートや接待にも安心して利用できる環境です。
【内装】
木とタイルを基調にした和モダンな空間。落ち着いた照明が食材の色彩を際立たせ、華やかな料理をさらに美しく見せてくれます。居心地はラグジュアリーでありながらも堅苦しくなく、自然体で鮨を楽しめる空気感が魅力です。
【お料理】
今回の「四心コース」は、どの逸品も大満足のひとときでした。冒頭の「本鮪とアボカド、白エビのタルタル バルサミコ醤油」はアボカド・いくら・キャビアを重ねた贅沢な層仕立て。フレンチのような美しさに心を掴まれました。
「蒸し物のクエ」を堪能し、「金目鯛炙り」は酒盗や卵黄ソースと合わせ、他の鮨店では見ない新鮮なアプローチ。握りでは「黒ムツ」や「カスゴダイ」「ホンアラ」といった珍しい魚が登場し、旬を感じさせながら食べ手を飽きさせません。ホンアラのねっとりとした歯ごたえは印象的で、個人的には秋刀魚炙りの香ばしさが一番の推し。
定番のマグロ、雲丹、車海老、穴子などももちろん完成度が高く、シャリは白神山地の水で炊いたブレンド米を十年熟成赤酢で仕上げたもの。米の粒立ちと赤酢の柔らかい酸味が絶妙に調和していました。
さらに特筆すべきは蟹の茶碗蒸し。青森産とうもろこしの甘さと毛蟹の旨みがふわりと香り立ち、温かさに包まれるひと口でした。
締めの白い卵焼きは驚きのビジュアル。ふわふわで自然な甘みがあり、余韻を楽しませてくれる逸品です。
洗練された料理、斬新な発想、そしておもてなしの心。鮨 四心は、鮨好きはもちろん、美食体験を求めるすべての人におすすめできる一軒です。特別な夜に、ぜひ訪れてみてください。