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本マグロ中トロ
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平目の昆布締め
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天ぷら盛り合わせ
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赤身漬け
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カマス炙り
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前菜盛り合わせ
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百十郎
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アオリイカカラスミ乗せ
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コハダ
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鰆と帆立のお造り
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ズワイ蟹の生クリーム和えといくら
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いぶりがっことゴボウの漬物
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鍋島
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茶碗蒸し 蟹の餡掛け
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桃ソーダ
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みかんソーダ
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穴子
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かんぴょういなりと玉
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わらび餅と林檎のコンポート
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スパークリング
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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
2年連続ミシュランガイド一つ星を獲得した事で有名になった兵庫の《天ぷら&ワイン 芦屋いわい》が東京赤坂に出店。2025年6月オープンとまだ日が浅いが、今後より注目されるであろうお店。鮨を取り入れたのは先に京都の祇園店で、赤坂も同コンセプトにて出店しています！
～ order ～
◾︎お寿司と天麩羅おまかせコース ￥11,800
◾︎スパークリンググラス ￥1,100
◾︎日本酒 百十郎 赤面 ￥2,500
◾︎日本酒 鍋島 大吟醸微発砲 ￥3,500
◾︎みかんソーダ ￥880
◾︎ももソーダ ￥880
※1人16,000円程でした。
～ コース内容 ～
◻︎前菜
◻︎季節の一品
◻︎揚物
◻︎握り7貫
◻︎いぶりがっこクリームチーズ ゴボウの浅漬け
◻︎蟹イクラ小丼仕立て
◻︎季節の茶碗蒸し
◻︎巻物
◻︎玉子
◻︎お椀 赤出汁
◻︎水菓子 わらび餅と林檎のコンポート
～ pick up ～
▶︎本鮪中トロ
コースの始まりは中トロから！やま幸さんの本鮪で、自信があるからこその初手。甘みが強く口の中でとろけていく。
▶︎前菜
もずく酢・カニ味噌豆腐・鮑・いか山椒の4種盛り。それぞれの味が際立っていて、少量なので重くなくお酒とも相性良し！特にいか山椒ともずく酢の味付けが好き！
▶︎季節の一品
鰆と帆立のお造りは、鰆が焼き目が香ばしく身の甘みも際立っていて凄く美味しかった！少しお刺身を挟んでくれるのは嬉しい。
▶︎握り
シャリは赤酢で酸味は優しめ、万人受けする食べやすい味付けと大きさ。本鮪中トロ、平目の昆布締め、アオリイカのカラスミ乗せ 、コハダ、カマス炙り、漬け鮪、穴子という構成で、どれもひと工夫あって飽きさせない。アオリイカのカラスミのアクセントも良く、コハダはサッパリとしていて素材の味を活かした美味しい握り！
▶︎揚物
白ナス、パプリカ、コチ、海苔の天ぷらをタレや山椒塩、藻塩などで頂く。天ぷらがグループの起源なので揚げ方も丁寧！鮨がメインとはいえ、この揚物を挟んでくれるのはコスパ良し。白ナスの甘みとコチのふっくらとした身が際立って美味しかったです！
▶︎蟹イクラ小丼仕立て
ズワイの生クリームといくらにシャリの組み合わせが、ある種デザートのように包み込むような甘さがあり美味しかった！嬉しい一品！
▶︎季節の茶碗蒸し
蟹の餡掛けがかけられた茶碗蒸しで、優しいお出汁が後半のお腹の癒しに。サイズ感も大き過ぎず丁度いい。
▶︎巻物
かんぴょう巻をいなりで更に包んだもの。このひと工夫で全く普段と違う〆の巻物になり、濃いめの揚げの味付けも締まって美味しかった！
～ まとめ ～
赤坂見附で普段ご飯を食べることは少ないのですが、良いお店が見つかった！天ぷらの盛り合わせまで付いてこのお値段はコースとしてはかなりお得感有り！店内は真新しく清潔感があり、漆黒をベースとした木目調で落ち着くしかっこいい空間。デート、接待、記念日など色んなシーンで使えると思います！ご馳走様でした！！