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鮪赤身 (勝浦）
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鮪 千葉県 勝浦産
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鮪
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鮪中トロ
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-
鮪中トロ
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外観
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外観
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内観
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-
内観
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内観
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LA LISTE選出
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セット
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瀧自慢 超辛口特別純米 PROUD EXTREME DRY
(三重県名張市)
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瀧自慢 超辛口特別純米 PROUD EXTREME DRY
(三重県名張市)
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コースター
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-
瀧自慢 超辛口特別純米 PROUD EXTREME DRY
(三重県名張市)
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-
コースター
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瀧自慢 超辛口特別純米 PROUD EXTREME DRY
(三重県名張市)
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ガリ
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ガリ
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メニュー
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米の炊き上がりに合わせてコースがスタート！
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炊きたての羽釜のご飯
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炊きたての羽釜のご飯
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第五世代職人 武川周平さん
炊きたての羽釜のご飯
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目の前で酢飯に仕上げる
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目の前で酢飯に仕上げる
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目の前で酢飯に仕上げる
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熱いシャリをひとさじ味見！
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千葉県 勝浦産 鮪
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第五世代職人 武川周平さん
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武川周平さん カッコいい♪
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60度のお皿で鮪のストレスを無くす！
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鮪のネタ
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-
トークも上手い！
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-
握りも上手い！
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鮪赤身 お鮨も美味い！
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大きな山葵
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鮪中トロに醤油を♪
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鮪中トロ
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鮪叩き
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鮪叩き
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鮪叩き
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ネタ各種
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ネタ各種お披露目！
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小肌
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小肌
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青利烏賊
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青利烏賊
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春子鯛
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青柳
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車海老にお酒をかけて酔っ払って暴れてさせる
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写真を撮ろうとすると大人しくなる車海老
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青柳
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青柳
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すっかり酔っ払ってきた
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静かになってきた車海老
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-
完成！
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-
車海老お披露目！
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椹
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3人がかりで車海老を捌く！
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-
車海老
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鰯
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-
桜鱒
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蛍烏賊
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-
蛍烏賊
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-
蛍烏賊
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初音鮨四代目大将 中治勝さん現る！
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サービス精神には頭が下がる
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-
鰹
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-
鰹
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-
鰹
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-
鰹
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-
穴子
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-
あら汁
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-
あら汁
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-
そうめん入り
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-
穴子
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-
玉子
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-
見送ってくれる大将！
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-
最後は一緒に♪
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-
玉子
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-
穴子
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-
あら汁
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-
鰹
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-
蛍烏賊
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-
桜鱒
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-
鰯
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-
車海老
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椹
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青柳
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春子鯛
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青利烏賊
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小肌
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鰹叩き
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鮪中トロ
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鮪赤身
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羽釜のご飯
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羽釜
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羽釜のご飯
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シャリ作り
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シャリ作り
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とても楽しいお食事をいただけました♪ 大満足♫
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サービス・ショット！
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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
東京都大田区西蒲田５-２０-２にある初音鮨さんに訪問しました。
1893(明治26)年に創業した老舗鮨屋の初音鮨さんは現在東京の蒲田とイタリアはミラノに店舗があります。
大将の初音鮨四代目 中治勝さんは後進の育成も兼ねて第五世代世代おまかせコースとして、若手を全面に江戸前鮨の職人技を令和へと繋いでいます。
2009年からミシュランガイド二つ星を10年連続掲載され、世界ランキングLa Listにも何度も選出されている正に名店中の名店ですな！
蒲田駅から徒歩5分程の立地でお鮨屋さんとは思えない外観の店舗は2018年に一新して店舗リューアルされたそうな。
お店の部屋が2つある様で、おそらく大将が握る常連さんの山の部屋と、第五世代が握る海の部屋とに別れいると思われる。
予約困難店ですが、ご縁があり2025第五世代おまかせコースを18:00から予約して訪問しました。
時間になると第五世代らしき職人さんが、店の南側の入り口から店内に案内してくれました。
入店すると正面のブルーのステンドグラスの扉が斬新で、舞台のセットのような感覚で、何かが始まるワクワク・ドキドキ感にかられます。
L字のカウンター8席の店内は大きな絵画が飾られ、お店の外観も含めて、洋風感覚なこの雰囲気は逆にミラノ仕込みなのかな。笑
先ずはメニューはありませんがドリンクのオーダー。
辛口の日本酒をリクエストする。
瀧自慢 超辛口特別純米 PROUD EXTREME DRY
(三重県名張市)
2025第五世代おまかせコース
8,800税込(ドリンク別)
第五世代職人 武川周平さん
先ずは、本日のメニューをインスタで共有してくれます。この辺りも第五世代のアプローチですな！
［第五世代お任せ握り］
鮪赤身 (勝浦）
鮪中トロ(勝浦）
鮪叩き(勝浦）
小肌(天草）
青利烏賊(大分）
春子鯛(鹿 島）
青柳(野付）
鰆(三重）
車海老(知覧）
鰯(大阪）
桜鱒(北海道）
蛍烏賊(富山）
鰹(勝浦）
穴子(对馬）
玉子焼(田中農場）
あら汁(浅葱 素麺 七味）
米の炊き上がりに合わせてコースがスタート！
最高の鮨を提供するために、400℃にもなる炭火の蒸し竃で炊かれた銀シャリを目の前で酢飯に仕上げてくれます。そして、まだ熱いシャリをひとさじ味見させてくれます。
気候により赤酢と白酢の配合を微調整して、砂糖を一切加えず、魚介の甘みや香りを引き立てるシャリに仕立てています。
魚介にストレスを与えないように調理して、1番美味しい状態を計算して提供してくれます。
スタートの鮪は60℃お皿に乗せて鮪の体温と同じ温度にしてストレスを無くしているのだとか。
ネタや調理の仕方、他店ではあまりやらない仕込み方、食べ方など丁寧に説明しつつ、握ってくれるので、まるでショーを見るように楽しくいただけます。
始めから鮪で畳み込むのもお腹の減っている内に1番美味しい鮪を食べて欲しいという思いからなのだそうな。
第五世代職人の武川周平さんもミラノでしばらく握っていたらしく、そのエピソードも含めて楽しませてくれました。
写真も動画もウェルカムでシャリ、ネタ、握り、演出、雰囲気、サービス、ホスピタリティ、コスパどれも申し分ないパフォーマンスと美味しさでした！
最後に今日1番美味しかったお鮨を皆んな順番に聞かれますよ。覚悟していただきましょうね！笑
個人的には1番は青柳と2番は蛍烏賊が絶品だったな♪
職人さんとの距離感も近く、最後に今日の1番を聞かせてくださいなど1人ずつ皆んなが参加型になって、店内に入った時のワクワク・ドキドキ感が、食べ終わった後も、楽しく美味しい記憶となって良いショーを観終わった後の様な満足感がありました。
途中と最後に中治勝大将が来てくれて楽しませてくれました！笑
第五世代の職人さんと言っても既に質の高い江戸前鮨の技術が受け継がれており、正に名店の味と言えますな！大将！！
この内容とサービスと価格ならコスパ最高！
いや〜！楽しかったな♫
とても美味しく満足できました。
また機会があれば再訪問したいお店です！
ご馳走様でした。