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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
名店「すし匠」で研鑽を積んだ大将・前岩和則氏が手がけるおまかせコースは、つまみから握り、温度を意識した一貫に至るまで緻密に構成されている。素材の持ち味を最大限に引き出すことを核とする江戸前鮨の思想のもと、魚そのものを深くリスペクトし、過度な手を加えず最小限の仕事で“活かす”鮨が印象的。
シャリには赤酢と米酢を使い、かなりボディを感じ、ネタに負けない。
〈参考〉
25年12月
【一品料理】
・黒鮑の煮鮑（佐渡）
鮑の肝と和歌山の三ツ星醤油の白味噌を合わせたソース
・アオリイカ（長井漁港）
*朝採れの締めて2時間ほどのもので、身が動くぐらい新鮮。
かなり固め、コリっとした食感にイカの甘みを感じる。
・鰹の藁焼き（長崎）
・とらふぐ（今治）
すっぽんの出汁に柑橘を加えたジュレ
・あん肝
・ボタンエビの炭火焼き
*和歌山の三ツ星醤油を塗って炭火焼きしており、醤油の香ばしい香り
・たらの白子
*出汁は鯛からとったもの
・蛤のお出汁
【握り】
・鯛
・白甘鯛（愛媛・八幡浜）
・あおりいか
・中トロ（大間） *シャリを変えて赤酢だけのシャリ（ライト）
・大トロ
・漬け赤身
・コハダ
・カワハギ 上に肝。
・金目鯛（伊東）
・鯵 朝採れで歯応えあり、脂も甘い。
・イバラガニモドキ（長井漁港・長谷川さん）の蒸し寿司
・アコヤガイの貝柱
・馬糞うに
・穴子（蒸しではなく、炭火で焼く）
【追加】かまとろ
【追加】のどぐろ
・玉子