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子持ちヤリイカ
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鮃活け〆
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鮃浜〆
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スミイカ
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シビマグロ背の赤身
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シビマグロ腹上の大トロ
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コハダ
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真鯵
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車海老
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山葵は最高級のマズマ種
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塩いくら
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北寄貝
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かんぬき(サヨリの二年生)
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車海老 鬼殻焼き
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エゾバフンウニ
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鮃の皮
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桑名産煮蛤
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対馬産穴子
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あら汁
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海苔は最高級の浅草海苔。鉄火巻
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ふわふわのだし巻き玉子
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ガリは2種。奥がお寿司やさんでよくある『つきガリ』手前は『棒ガリ』
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こんなにでっかい黒アワビが！
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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
グルメな方々とのお食事ランチ会。
伺ってみたかった鮨店『第三春美鮨』さんへ。
カウンターのみのこじんまりとしたお店です。大将長山さんは鮨の書籍も出すほどの方。
この日もお鮨を握りながらいろいろなことを教えていただきます。
シャリのお話。お鮨はシャリこそが旨さを決めるのだと。そして握ることで旨み、甘みが増す。もはや科学です。笑
子持ちヤリイカから。チョコレートのような濃厚な味わいのツメがとろーりとかかっております。美味しい！
鮃は活〆と浜〆の食べ比べ。活〆は歯ごたえを楽しむ。浜〆は凝縮したアミノ酸の甘みを楽しむ。
こんな食べ比べははじめて。笑
そうそう、ここ第三春美鮨さんはネタの仕入れ情報、どこから何の漁法で重さはどれくらいのものか、また海苔や米、使用している鮨酢など原材料の情報まですべて開示をしてお客様を迎え入れているのだ。
こんなことが可能なのでしょうか！！！笑
驚きです。おそらくそれをできるお店は日本津々浦々を探しても見つけることは難しいであろう…。とてつもないこだりであります。
それで、鮃は2kg以上のものしか使わない。美味しくないから。と。勉強になります…。
スミイカは歯ごたえを楽しむ。
シビマグロ背の赤身は濃厚な味わい、腹上の大トロは上質な脂が口いっぱいに広がります。熟成は6日。
コハダ、真鯵と続いて、車海老。ボイルながらとろっと半生のような食感に驚き。
いくらは塩いくら。ねっとりと濃厚な味わい。美味しいー！！
北寄貝は炙りで。肉厚で柔らかな食感。
サヨリの二年生はかんぬきという。白く透き通ったきれいなビジュアル。
先程の車海老の鬼殻焼きは香ばしく丁寧に焼かれていてすべてバリバリと食べられる。
エゾバフンウニは国後島から。臭みはなく甘みがすごい。
鮃は皮も食べられる。鮃の皮の握りなんで生まれて初めて食べました。笑
煮蛤は絶滅危惧の桑名産。旨みが強く鯵が濃厚。
穴子は対馬の穴子。ふわっふわの食感。
鮨最後は絶滅危惧種の浅草海苔で巻いた鉄火巻。シャリの水分に負けずに食べ終わるまでパリパリっとしています。確かにすごい存在感であります。
いやぁ、勉強になりました。最高なランチタイムでございました。笑
鮨の旨さはもちろん、大将 長山さんの講釈を聞きに伺うだけでも充分すぎるほど価値のあるお店かと思います。(伺って食事しないというのはダメです、が笑)
ご馳走さまでした。