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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
赤坂駅から徒歩1分以内のビルの2階に佇む隠れ家的なカウンター江戸前鮨のお店に先日お伺いしました✨
高級感漂う和空間の店内はカウンター席をメインに、奥にも隠れた完全個室の貸切カウンターがあります！
産地にもこだわったネタ、そしてそのネタに合わせて赤酢と白酢の2種類のシャリを使い分けるこだわり、さらに鮨だとなかながら取りづらい野菜を使う嬉しい配慮がされた逸品を堪能できる「おまかせ握りコース」をいただきました☺️
「中トロ」
青森県小泊の生本マグロの血合いから一番の中トロを味わうことができました✨
トロの割合が8:2くらいあり大トロにも近く、脂ののったとろける味わいが至福でした
「ヒラメ」
青森県産天然ヒラメの昆布締め✨りゅうひ昆布を使うこだわりようで、ぷりっぷりで身が締まっております！
「金波水」
すっぽんの出汁が使われており、中にはケールが入っております✨茶碗蒸しよりも出汁の割合が多く出汁の味を感じやすい逸品です！
「カンパチのお造り」
福島県産カンパチに白胡麻のゴマだれと醤油を混ぜたタレ、さらに春菊が添えられています✨シャキシャキの春菊と新鮮なカンパチとゴマだれが相性抜群です！
「イワシ」「赤身の漬け」
北海道産のイワシはネギと生姜と玉ねぎを使った薬味が添えられております✨小ぶりで二枚重ねになっており、脂がのっています！
赤身の漬けは先ほどのマグロを使っているため、赤身なのにほんのり脂がのっており、柚子の風味がします☺️
「カマス」
千葉県産のカマスにはイギリスのマルドーの塩が使われております✨皮が炙られて香ばしく、皮と身の間の部分に脂がのっていて堪りません！
「白子の天ぷら」
白子の天ぷらと鱈の幽庵焼き、菊芋のきんぴらの一皿✨白子の天ぷらが、外側サクッと中は柔らかくてクリーミーでトロける美味しさで最高です！
「蒸し寿司」
蟹といくらと雲丹がのった贅沢な蒸し寿司✨蒸し寿司は玄米と九条ネギが使われております！ネギの甘味と食感、雲丹のクリーミーさが合わさり絶品です☺️
「寒サワラ」
青森県産の寒サワラは甘酢とお塩とお酢で締めており、脂がのってコクがあり、バッテラ昆布の食感もよいです！
「牡蠣の酒蒸し」
牡蠣の酒蒸しの握り✨酒蒸しの時に出た出汁を使った牡蠣用のタレとともにいただきます！
牡蠣は身がぷりっとしていて、タレは蛤のタレに近い味わいで美味しかったです☺️
「カツオ」
見た目も美しい気仙沼のカツオ✨藁で炙られております！香ばしくて藁焼きの香りが堪らなく、脂のりもよいです
「鮭のフライ」「イシナギのトマト煮」
鮭のフライはタルタルでいただきます✨
イシナギのトマト煮はトマトときのこで洋風な味わいです！ボタンエビの頭の味噌の風味が効いております☺️
「スミイカ」「大トロ」「海老」
大分県産のスミイカは甘味を最大限に活かすためにたくさん切れ込んでおり、素材の甘味を存分に感じます！
大トロは今回のマグロはとにかく脂がのりにのっており、甘味も感じてらとろっとろで最高です
茹でたての海老は70-80%くらいの茹で具合で、ぷりっぷりで見た目も美しい！
「穴子」
蒸した穴子はふわっふわ！
タレも程よく優しくちょうど良いです☺️
「玉子焼き」
すり身魚の白身と芝エビが使われており、甘くてカステラのような表面が食感もよく香ばしい！
「なめことお麩のお味噌汁」
大きめのお麩が入った赤出汁✨
「大学芋」
上が安納芋、下が五郎島金時を使った二色の大学芋✨2種類の大学芋がそれぞれ違った食感を楽しむことができます！
ドリンクもこだわりの茶葉を使った茶割りや、日本酒も好みを伝えるとおすすめを出していただけるなど充実しております☺️
落ち着いた雰囲気のカウンターで産地や仕込みにもこだわった握りや珍しい逸品の数々を堪能できる素敵なお店でした✨またぜひ利用したいと思います！
------
•おまかせ握りコース 19800円(税込)
-中トロ
-ヒラメ
-金波水
-カンパチのお造り
-イワシ
-赤身の漬け
-カマス
-白子の天ぷら
-蒸し寿司(蟹、いくら、雲丹)
-寒サワラ
-牡蠣の酒蒸し
-カツオ
-鮭のフライ
-イシナギのトマト煮
-スミイカ
-大トロ
-海老
-穴子
-玉子焼き
-なめことお麩のお味噌汁
-大学芋
•寿月堂 茶割 980円
•美丈夫 特別純米酒
•みむろ杉 特別純米辛口