-
鯵のなめろう
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真鯛握り
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-
背トロ握り
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-
北寄貝握り
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鯵握り
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-
車海老握り
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-
金目鯛握り
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-
本ミル貝の舌焼き、七味で1
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-
本ミル貝の舌焼き、七味で2
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-
海老芋の衣かつぎ
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-
蛍烏賊の味噌漬け
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-
小肌握り
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-
鰆握り
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-
墨烏賊握り
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-
鯵握り
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-
金目鯛握り
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-
青森の紫雲丹握り
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-
煮蛤握り
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-
穴子の煮詰め握り
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-
鮪の天端(てんぱ)握り
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-
海鼠酢
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-
〆鯖、あさつき、ガリ巻き
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-
鱈の白子焼き
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-
鰆の藁焼き握り
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鯵握り
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-
車海老握り
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-
雲丹握り
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-
穴子握り 煮つめで
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-
大間の鮪中トロ握り
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-
北寄貝の生姜醤油焼き、お好みで七味で
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-
筋子の味噌漬け
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-
鮟肝
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-
小肌握り
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-
かすごの昆布〆握り
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-
鯛握り
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-
新烏賊握り
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-
鯵握り
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-
金目鯛握り、辛子を載せて
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-
車海老握り
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-
唐津の赤雲丹握り
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-
イサキ握り
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-
小肌巻き
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-
長万部の北寄貝握り
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-
釧路のつぶ貝
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-
縞海老の頭を焼いた海老味噌
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-
鮑の肝漬け
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-
鯛握り
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-
車海老握り
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-
鰹握り
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-
壱岐の赤雲丹握り
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-
壱岐の雲丹握り1
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-
壱岐の雲丹握り2
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-
小樽の子持ちしゃこ
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-
小柱の七味醤油焼き1
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-
小柱の七味醤油焼き2
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-
縞海老の頭の殻の味噌和え1
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-
縞海老の頭の殻の味噌和え2
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-
裏返した鳥貝握り1
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-
裏返した鳥貝握り2
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-
鉄火巻き1
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-
鉄火巻き2
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-
炙った金目鯛握り
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-
鳥貝
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-
蛍烏賊の味噌漬け
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-
対馬の赤ムツ”紅瞳”焼き
1
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-
対馬の赤ムツ”紅瞳”焼き
2
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-
小肌握り
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-
三宅島の天然縞鯵握り、塩〆
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-
藁で炙った鰆握り
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-
とろ握り
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-
鯵握り
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-
縞海老握り、殻ごと炙って半生で
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-
雲丹握り
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-
煮はまぐり握り
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-
穴子煮詰め握り
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-
金目鯛の焼き浸し1
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-
金目鯛の焼き浸し2
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-
かんぬき
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-
平貝の味噌漬け
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-
あん肝
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-
牡蠣の味噌漬け
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-
小肌握り
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-
鰆の藁焼き握り
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-
かすごの昆布〆握り
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-
とろ握り
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-
鯵握り
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-
雲丹握り
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-
穴子煮詰め握り
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-
牡蠣の味噌漬け1
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牡蠣の味噌漬け2
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-
銀杏
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-
蛸と青柳1
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-
蛸と青柳2
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鱈の白子焼き
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-
あん肝
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-
えぼ鯛の一夜干し1
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えぼ鯛の一夜干し2
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〆鯖、あさつき、ガリ巻き
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小肌握り
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-
甘鯛握り
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-
藁で炙った鰆握り
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づけ握り
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とろ握り
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鯵握り
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-
車海老握り
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鰤づけ握り
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-
雲丹握り
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-
穴子煮詰め握り
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鰹、葱醤油で
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銀杏
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-
カワハギ、肝醤油で1
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-
カワハギ、肝醤油で2
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-
スミイカ、黒七味で1
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-
スミイカ、黒七味で2
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-
白子ポン酢
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-
太刀魚の焼きもの
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-
小肌握り
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-
真鯛握り
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-
鰆握り
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-
鯵握り
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-
トロ握り
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-
〆鯖握り
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車海老握り1
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車海老握り2
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-
鰤づけ握り
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-
赤雲丹握り
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-
蝦夷馬糞雲丹握り
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-
北寄貝握り
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-
金目握り
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穴子煮詰め握り
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-
日本酒
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-
秋刀魚握り
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-
北海道利尻の平目
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北海道長万部の北寄貝
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-
〆鯖と大葉、ガリ巻き
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-
筋子の味噌漬け
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-
一夜干しえぼ鯛の焼き
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-
小肌握り
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-
10日寝かせた甘鯛握り
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-
炙った鰤漬け握り
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-
すみいか握り
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-
大トロ握り
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-
金目鯛握り
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-
車海老握り
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-
唐津の赤雲丹握り
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-
鮪づけ握り
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-
6日寝かせたイサキ握り
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-
北海道の天売島の紫雲丹小握り
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-
穴子の煮詰め握り
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-
塩雲丹
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-
鳥貝と目板鰈
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-
蒸し鮑と鮑の肝味噌漬け
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-
みる貝の舌焼き 七味で
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平貝の焼き 西京味噌と信州味噌の合わせで
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-
こはだ握り
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-
いさき握り
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-
かすご握り 昆布〆
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-
大トロ握り
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-
あじ握り
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-
みる貝握り
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-
車海老握り
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-
金目鯛炙り握り 辛子で
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-
赤雲丹握り
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-
黒むつ握り
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-
穴子握り 塩で
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-
雲丹握り
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-
青柳
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-
達磨烏賊の身、下足
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-
帆立の磯辺焼き
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-
蛍烏賊の味噌漬け
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-
焼き鱈子の山葵漬け
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-
太刀魚の塩焼き
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-
こはだ握り
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-
真鯛握り
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-
鰆握り 藁で燻して
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-
かすご握り 昆布〆で
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-
鮪大トロ握り
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鯵握り
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車海老握り
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金目鯛握り
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穴子握り 煮詰めで
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玉子
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浅利のお椀1
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浅利のお椀2
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こはだ握り
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みる貝、平目1
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みる貝、平目2
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蛸
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赤むつ 焼きで
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このわたの茶碗蒸し
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さより握り
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さわら握り 稾で燻して
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ほっき貝握り
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とろ握り
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〆さば握り
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金目鯛握り 軽く炙って
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海老握り
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うに握り
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穴子握り 煮つめで
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下町の正しい寿司屋の佇まい
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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
再 訪(15.8月)
都寿司もいよいよ来月まで、
10月からの新店の杉田もますます楽しみに♪
ひときわフォトジェニックだった
以下のヴィジュアルを追加 ★
鯵のなめろう
真鯛握り
背トロ握り
北寄貝握り
鯵握り
車海老握り
金目鯛握り
再 訪(15.3月)
相変わらずどれも
ゾーンに入ったような旨さ ↑Ｏ(≧∇≦)Ｏ↑
ひときわフォトジェニックだった
以下のヴィジュアルを追加 ☆
本ミル貝の舌焼き、七味で
海老芋の衣かつぎ
蛍烏賊の味噌漬け
小肌握り
鰆握り
墨烏賊握り
鯵握り
金目鯛握り
青森の紫雲丹握り
煮蛤握り
穴子の煮詰め握り
再 訪(15.1月)
どれも素晴らしく美味く、どれも佇まいが美しいのだが、
ひときわフォトジェニックだった
以下のヴィジュアルを追加 (#^.^#) ☆
海鼠酢
〆鯖、あさつき、ガリ巻き
鱈の白子焼き
鰆の藁焼き握り
鮪の天端(てんぱ)握り
鯵握り
車海老握り
雲丹握り
穴子握り 煮つめで
再 訪(14.10月)
秋深まり、つまみも美味しい季節に！
今回ひときわフォトジェニックだった
以下のヴィジュアルを追加 (*´∀｀*) ★
北寄貝の生姜醤油焼き、お好みで七味で
筋子の味噌漬け
鮟肝
小肌握り ○
かすごの昆布〆握り ○
鯛握り ○
新烏賊握り
大間の鮪中トロ握り ◎
鯵握り ○
金目鯛握り、辛子を載せて ○
車海老握り ◎
唐津の赤雲丹握り ◎
イサキ握り ◎
小肌巻き
再 訪(14.7月)
どれも素晴らしく美味く、どれも佇まいが美しいのだが、
ひときわフォトジェニックだった
以下のヴィジュアルを追加 (#^.^#) ☆
釧路のつぶ貝 ○
海老の頭を焼いた海老味噌 ◎
鮑の肝漬け ◎
鯛握り ○
車海老握り ◎
長万部の北寄貝握り ◎
鰹握り ○
壱岐の赤雲丹握り ◎
再 訪(14.5月)
オイチイ！と思わず幼児語になってしまうような（笑）
悶絶級の旨さ！
今回ハイライトの壱岐の雲丹握りと
お初の以下の皿のヴィジュアルを追加♫
小樽の子持ちしゃこ ◎
小柱の七味醤油焼き ◯
縞海老の頭の殻の味噌和え ◯
裏返した鳥貝握り ○
鉄火巻き
再 訪(14.4月)
蛍烏賊の味噌漬けに舌が狂喜して
縞鯵握りの押し返す食感に一驚して
鰆握りの立ち昇る燻香に打ちのめされて
とろ握りの脂のキレの良さが淡麗で
金目鯛握りの皮目の香ばしさが口福で‥
ふとご主人を見遣るとしてやったり！の笑顔♪
ご主人、こんな負け方なら、
いつでも喜んで☆ﾟ･*:｡.:(ﾟ∀ﾟ)ﾟ･*:..:☆
お任せの13000円が15000円に値上げに。
今回のハイライトの以下の皿のヴィジュアルを追加♥
鳥貝
蛍烏賊の味噌漬け
対馬の赤ムツ”紅瞳”焼き
小肌握り
三宅島の天然縞鯵握り、塩〆
鰆握り
中とろ握り
鯵握り
縞海老握り、殻ごと炙って半生で
炙った金目鯛握り
雲丹握り
煮はまぐり握り
穴子煮詰め握り
再 訪(14.1月)
いつもの顔ぶれがいつもの通りおいしい。
旬の顔ぶれが移ろう季節を感じておいしい。
寿司って、それで好いと思う・:*(〃∇〃人)*:・
今回のハイライトとお初の以下の皿のヴィジュアルを追加♪
かんぬき ＜新規＞
平貝の味噌漬け ◯
あん肝 ◯
金目鯛の焼き浸し ＜新規＞ ◯
牡蠣の味噌漬け ◎
小肌握り ◎
鰆の藁焼き握り ◎
かすごの昆布〆握り ＜新規＞
とろ握り ◯
鯵握り ◯
雲丹握り ◎
穴子煮詰め握り ◯
再 訪(13.11月)
いつも思うが、ここのシャリの塩梅は独特だ。
酸味の立ち方、シャリのほぐれ加減‥
そこにきちんと江戸前に仕事されたネタが加わると、都ならではの寿司になる。
通年、大きく内容は変わらないが、行く度に旬のもの、お初のものと出会う
マイナーチェンジが有る。
今回は牡蠣の味噌漬けと鱈の白子焼きと出会い、舌鼓 （๑￫∀￩๑）！
◆今回のお品書き
銀杏
蛸と青柳 ◯
鱈の白子焼き ◯
牡蠣の味噌漬け ◎
あん肝 ◎
えぼ鯛の一夜干し ◯
〆鯖、あさつき、ガリ巻き ◯
小肌握り ◯
甘鯛握り
藁で炙った鰆握り ◎
づけ握り ◯
とろ握り ◎
鯵握り ◯
車海老握り ◯
鰤づけ握り ◯
雲丹握り ◯
穴子煮詰め握り ◯
玉子
味噌汁
＋ノンアルコール・ビール1杯
（夜）15500円／人
再 訪(13.10月)
つまみに始まり、握りに繋ぎ、玉子と浅利のお椀で終る。
その大きくは変わらない道行きが何と毎度毎度豊かなことか‥･
:*:･(*´ｴ｀*)･:*:･
◆今回のお品書き
お任せ 13000円＋つまみも握りもつい追加（笑）
銀杏
カワハギ、肝醤油で ◯
鰹、葱醤油で ◯
スミイカ、黒七味で ◯
白子ポン酢
あん肝 ◯
太刀魚の焼きもの
小肌握り ◎
真鯛握り ◯
鰆握り ◯
鯵握り ◯
トロ握り ◎
〆鯖握り ◯
車海老握り ◯
鰤づけ握り ◎
赤雲丹握り ◯
蝦夷馬糞雲丹握り ◯
北寄貝握り ◯
金目握り ◯
穴子煮詰め握り ◯
玉子 ◯
浅利のお椀
ガリ
＋ビール2杯、日本酒6合(を3人で)
（夜）19500円／人
再 訪(13.9月)
いつもながらの楽しさ、旨さに至福のひととき (*Φ∇Φ*) ↑
◆今回のお品書き
お任せ 13000円＋つまみも握りもつい追加（笑）
枝豆
北海道利尻の平目 ◯
北海道長万部の北寄貝 ◯
〆鯖と大葉、ガリ巻き ◯
筋子の味噌漬け
あん肝 ◯
一夜干しえぼ鯛の焼き
小肌握り ◯
10日寝かせた甘鯛握り ◯
炙った鰤漬け握り ◎
すみいか握り
大トロ握り ◎
秋刀魚握り ◎
金目鯛握り ◎
車海老握り ◯
唐津の赤雲丹握り
鮪づけ握り
6日寝かせたイサキ握り ◎
北海道の天売島の紫雲丹小握り
穴子の煮詰め握り ◯
浅利汁
玉子
＋ビール1杯、日本酒3合
(夜)20000円
再 訪(13.6月)
全て美味しいので◎◯は入れず。
個人的にツボ (*ΦωΦ*)！
◆今回のお品書き
お任せ 13000円＋つまみも握りもつい追加（笑）
じゅんさいともずく酢
鳥貝と目板鰈
蒸し鮑と鮑の肝味噌漬け
みる貝の舌焼き 七味で
あん肝
赤むつの焼き物
塩雲丹
平貝の焼き 西京味噌と信州味噌の合わせで
こはだ握り
いさき握り
かすご握り 昆布〆
大トロ握り
あじ握り
みる貝握り
車海老握り
金目鯛炙り握り 辛子で
赤雲丹握り
黒むつ握り
穴子握り 塩で
玉子
浅利の味噌汁
＋ビール1杯、日本酒8合(を3人で）
（夜）20000円／人
再 訪(13.4月)
初めての忘れ得ない鮮烈な印象と何ら変わらない、
出色の素晴らしさ＼(^o^)／！！
◆今回のお品書き
お任せ 13000円
うるいのおひたし
青柳 ○
達磨烏賊の身、下足 ○
帆立の磯辺焼き ◎
蛍烏賊の味噌漬け ◎
焼き鱈子の山葵漬け ○
太刀魚の塩焼き ○
こはだ握り ◎
真鯛握り ○
鰆握り 藁で燻して ◎
かすご握り 昆布〆で
鮪大トロ握り ◎
鯵握り ○
車海老握り
金目鯛握り ○
雲丹握り ◎
穴子握り 煮詰めで ○
玉子 ○
ガリ
浅利のお椀
＋ビール1杯、日本酒3合(を2人で)
(13.2月)
◆出色の一貫 こはだ握り
その味わいに静かに集中しながら、
谷川俊太郎のkissと云う詩の一節を思い浮かべた。
” 目をつぶると世界が遠ざかり
やさしさの重みだけがいつまでも私を確かめている…… ”
たたずまいも味も磨かれて玉のようだ。
ピンと一本芯が通ったこはだの毅然と
舌の上ではらりとくずれるしゃりの塩梅、
抑制された酢〆の絶妙‥
寿司で、これぞ出色！と声高に語るのは野暮と云うものだろう。
しかしこはだをはじめとする光りものの握りは、
シャープで温もりがあって
ひときわご主人の精妙な侠気が漂う。
そんな気がした‥
◆今回のお品書き
お任せ13000円
うるいのおひたし
みる貝、平目 ◯
蛸 ◎
白子焼き ◯
あん肝 ◎
赤むつ 焼きで
このわたの茶碗蒸し
こはだ握り ◎
さより握り ◎
さわら握り 稾で燻して ◯
ほっき貝握り ◯
とろ握り ◯
〆さば握り ◯
金目鯛握り 軽く炙って ◯
海老握り ◯
うに握り
穴子握り 煮つめで ◯
あさり汁
玉子 ◯
＋ビール1杯、日本酒3合(を2人で)
（夜）16500円／人
◆ココの楽しみ方
＜プロフ＞
日本橋に常連客だけで何ヶ月も先から席が埋まってしまう、
人気の寿司屋有りと最初に聞いたのは5年以上前だろうか。
幸運にも招ばれていそいそと出かけてみて、得心がいく。
きれいな味の寿司に一見さんにもよそよそしくないご主人のおもてなし、
値頃な価格、ひとたび行けば虜にならずにおれない良店！
当然ながら、帰りに予約が吉。
＜注 文＞
つまみ＋握りのお任せ13000円。
その後、お好みで、お任せに出なかったネタを握って貰う事も可能。
＜雰囲気＞
下町の正しい寿司屋の佇まい。
10席のみのカウンターは、ご主人の気働き、心配りが行き届く♪
◆情報出典
焼肉姉妹さん、YlangYlangさんの口コミ@食べログ
ご馳走さまでした～