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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
平日19時頃訪問。荻窪駅から少し歩いた飲み屋エリアに佇む「鮨赤酢たかやま」さんへ。
我々含め、予約のお客さんで満席でした。
こぢんまりとした店内で、お店側の心遣いが行き届き、カウンター越しに伝わる職人技と、あまり肩ひじ張らず楽しめ、品よく進んでいく「おまかせコース」を堪能しました。
【前菜】
・夏野菜の梅肉和え 爽やかで、夏の始まりにふさわしい一皿。
・タコの柔らか煮 ふわっと柔らかく、出汁の旨味がしっかり。
・ゲソの酢味噌和え コリっとした歯応えに、まろやかな酢味噌がよく絡む。
・枝豆 シンプルながら塩加減が絶妙で、次の皿を引き立てる名脇役。
・生しらすの沖漬け とろっと舌に絡みつく濃厚さで、日本酒が欲しくなる。
【お造り】は3種
・金目鯛 岩塩と巣立ち（すだち）で。炙りの香ばしさと柑橘の香りが立ち、余韻が長く続く。
・鯵のガリ巻き アクセントに生姜が効いていて、脂の乗ったアジとのバランスが素晴らしい。
・くじらの生姜醤油 クセのない赤身で、上品だがワイルド感も残っている。
【握り】
・トロ 職人さんはマグロと言っていたが、全然トロです！脂がきれいに溶け、シャリと一体化。赤酢のまろやかさと絶妙な温度感。
・白イカ ねっとりした旨味と、ほんのりと感じる塩。職人の包丁が活きている一貫。
・コハダ（新子） この時期ならではの旬ネタ。軽く締められていて、清涼感がある。
・いくら 程よく漬け込まれており、プチッと弾けたあとに濃厚な旨味。
【あん肝のうま煮＆奈良漬け】
濃厚でまったりとしたあん肝に、奈良漬けの甘さと香りが絶妙なコントラスト。これは酒が止まらない組み合わせ。
【鰻の蒲焼き】。脂ののった鰻に甘すぎないタレ、表面は香ばしく中はふっくら。
高級な鰻屋さんで出てくるものと遜色ない。
【握り後半】
・赤身漬け 酸味の効いた赤酢シャリと最も相性のいいネタかも。醤油と酸味でキレのある旨味。
・車海老 茹でか生を選べる、生チョイス。プリプリの食感と自然な甘みが際立つ。頭は焼いてくれて余すことなく味わえる。
・雲丹 手巻きスタイルで。海苔の香りとウニの濃厚さが一体に。
・穴子 ふわふわで、上品な甘ダレが絡み、口の中で溶ける。
赤出汁を挟み
・かすご鯛 酢締めで旨味が凝縮されている。
・石垣貝 赤貝っぽい感じだが、とても柔らかく大ぶり、個人的に一番美味しかった。
・握り〆にトロタク手巻き 脂の旨味とたくあんの食感がクセになる一品。
デザートとして、蒸し玉子 酒粕の香りが効いたまるでプリンのような一品。
全体として素材の良さだけでなく、ひと手間・香り・温度・食感のバランスまで非常に高い次元で仕上げられている印象。
赤酢シャリの柔らかい酸味が全体を統一し、季節と粋を感じる素晴らしい内容でした。
緊張しすぎず、素晴らしいホスピタリティの中、極上の鮨を堪能できる名店です。