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赤星
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宮崎のカツオ（５日間熟成）
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玄界灘のヒラマサ＆天然鯛
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ヒラマサ
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３５日熟成のマグロ
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鍋島 五百萬石
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6日間熟成のイワシのガリ巻 イワシは酢で締めてから熟成 富山湾のメスのホタルイカ、炙って
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赤酢のシャリを有明海苔に巻いて
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而今 酒末来生 2024
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鯵（６日間熟成）、カツオ出しのジュレ
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あん肝、自家製奈良漬けを刻んで
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甘鯛（15日間熟成）ウロコ焼き
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田中六十五
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桜海老の茶碗蒸し
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甍 銀紅
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佐島のタコ
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ヒラメのえんがわ
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下田の金目鯛
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宮崎県塩釜のマグロの漬け
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中トロ（18日熟成）
塩＆醬油
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有明海の小肌
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対馬のノドグロ
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もずく酢
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北寄貝
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ホタテの醬油漬け
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塩いくらの握り
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熟成ウニ
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長崎対馬の穴子
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マグロ巻
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大分の芽かぼすの羊羹
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自家製モナカ
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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
1年ぶりの鮨しみづ。移転の噂を聞いて心配になったのと、久しぶりに絶品熟成鮨を味わいたくて伺いました。
贅沢品なので、子供が不在の日に。
昼間散々歩き回って、昼抜き、お腹ペコペコの状態で伺ったので、
熟成技＆空腹の最高の調味料により、今まで伺った中でも最高の、魔法にかかったような至福の時を過ごすことができました。
□ビール
赤星
汗かいた後のビールは最高過ぎ。
・宮崎のカツオ、5日間熟成
甘みのある新玉ねぎ醬油漬け
カツオも玉ねぎも美味しい
・玄界灘のヒラマサ
水気の少ないコリコリした身
魚の凝縮された旨みを楽しみます。
・玄界灘の天然鯛
・35日熟成のマグロ、カマの下の部分
塩でいただきます。
□日本酒
鍋島 五百萬石 純米吟醸 生酒
・6日間熟成のイワシのガリ巻
イワシは酢で締めてから熟成
富山湾のメスのホタルイカを炙って。
余計な味付けは必要ありません
・山形のつや姫、4種混合の赤酢
赤酢はまろやかで熟成魚に合うそうです
シャリの賞味期限はたったの３時間！
パリパリの有明の特級ノリと
長野県安曇野のワサビでシャリの魅力を味わいます。
3年目のワサビは粘りが出てきてお鮨向きなんだそうです。
□日本酒
而今 酒末来生 2024
甘口
・6日間熟成鯵
カツオが効いたジュレ
自家製生姜の微塵切りをお湯に通して胡麻油に漬け込んだもの
・あん肝、自家製奈良漬けを刻んで
日本酒との相性が最高すぎてどんどんお酒が進みます。
・甘鯛15日熟成、ウロコ焼き 関西ではグジ
ふわふわした柔らかい鯛の身とサクサクのウロコ
塩以外の味付け無しだそうです。
鯛の美味しさがダイレクトに味わえます
美味しくて幸せ過ぎます
□日本酒
田中六十五 辛口でしゃっきり
・桜海老の茶碗蒸し
□日本酒
甍［銀・紅］
甘口
・佐島のタコ
〜握りスタート〜
・ヒラメのえんがわ
10日間熟成
美味しい、夢見心地
今さらですが、
江ノ島の飯やしみづで出してくれる鮨とは全く質が違いますね。
・下田の金目鯛
・宮崎県塩釜のマグロの漬け
・中トロ（18日熟成）
塩味と醬油味と２種類食べ比べ
最高です
一つ一つ集中して味わいます
・佐賀 有明海の小肌（8日熟成）
・対馬のノドグロ（10日熟成）
□日本酒
日高見
・もずく
沖永良部、1年熟成
よいタイミングで口直しのもずく
・北寄貝（10日熟成）
・ホタテの醬油漬け
15日熟成
ねっとりした甘み
ありえないぐらい美味しい♪
・塩いくらの握り
濃厚でそのまま握れる粘り具合
塩気はかなり強いです
・ウニ、蒸気を表面にあてて0度で熟成
ウニも熟成⁉︎
食べた感じは非常にフレッシュでした。
・長崎対馬の穴子
・マグロ巻
食べ終わるのが寂しい気持ちで味わいます
〜甘味〜
・大分の芽かぼす
果実が付く前に枝から落ちたもの
羊羹のように仕上げている
全てが渋皮の状態
・自家製モナカ
花豆をコーヒーで煮て
甘味専門店レベルのクオリティー。
普段、羊羹もモナカも一切食べない夫も絶賛でした。
全く手を抜かない徹底的なこだわりで最後まで楽しませていただけました！
２人で71,500円
移転予定だそうなので心配しましたが、藤沢から去ってしまう予定はないとのことで、一安心しました。
熟成に慣れてしまうと、普段食べる魚に物足りなさを感じてしまうので、1年に１回ぐらい、奮発して伺えたらいいなと思います。