-
毛がにたち
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毛がにの身と味噌のにぎり
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クリスタルで乾杯
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天然マグロ、ひらめ、あわびのお造り
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中トロ
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あじ
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のど黒のあぶり
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ウニの軍艦
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かつお
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右は「毛がに」の握り
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金目鯛のしゃぶしゃぶ
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ばふんウニの握り
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親子巻き（いくら、鮭、とびっこ）
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とうもろこしのピューレ
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穴子（塩、タレ）
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平目の薄造り
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大好きなシャンパン「クリスタル」
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８人の個室で「シェリロゼ１３周年」の食事会
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焼き立ての玉子焼き
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金目鯛のしゃぶしゃぶの出汁を使ったあさりの味噌汁
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桃のコンポート
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生とり貝
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あわびのバター焼き
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生きたアワビ
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あおりいか（ゆず、塩）
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ちあゆとトウモロコシの天ぷら
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穴子（たれ）
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穴子（塩）
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『徹子の部屋・４０周年』記念の写真集に載っています
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『徹子の部屋』スタッフもこのお店で打ち上げ
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カウンター
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【ＳＳ食事会】で貸切りしました
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【ＳＳ食事会】この１１名で、お店を貸し切り
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ばふんウニ
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あわびと平目
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佐藤店長の包丁
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生きた「ちあゆ」
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大根のかつらむき
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獺祭（だっさい）
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獺祭のオリジナルグラス
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じゅんさい
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平目のえんがわ
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天然マグロ、ひらめ、あわびのお造り
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とり貝のカラ
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毛がにたち
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毛がにの身と味噌のにぎり
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目をつぶって食べる
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のど黒ののどは黒い
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卵焼き（一人前）
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大好きな毛がに（香箱風に身がぎっしり）
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マコガレイのお造り（ポン酢で）
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あじ
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白エビ
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あわび
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かつお（ショウガ乗せ）
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穴子（ゆず塩、たれ）
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いわし
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中トロ
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煮ハマグリ
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のど黒のあぶり（塩で）
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トロのあぶり
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かれい（塩、すだち）
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かれい（ゆず塩）
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カレイの縁側
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親子巻き（スモークサーモン、いくら、とびっこ）
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鰹節の細巻き
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まだい（生）
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まだい（こぶじめ）
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タコの吸盤（お造り）
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ケンサキイカ（ショウガ乗せ）
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数の子
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ほたて（塩）
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子持ち昆布
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ほうぼう
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千葉県竹岡のタチウオ。塩焼きで
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穴子（タレ、塩）
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しゃこ
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とり貝
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あわび
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あわびのキモ（生）
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あわびの身とキモ
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あわびエンペラ
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じゅんさい
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のど黒（口の中が黒いから、のど黒という）
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美しいカウンター席
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アメリカからの観光客と意気投合する妹
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外国人も多い
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あわびの身とキモ
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タチウオを見せる佐藤店長
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お酒がずら～っと
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美しく盛られた、毛がに
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なす田楽（京都の賀茂ナス）
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巨大しいたけは、徳島県産
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-
スミイカ
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-
アオリイカ（塩）
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-
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佐藤店長＆トロのあぶり
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-
光り物たち
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-
しゃこ
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-
ほうぼうのヒレは、青い
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-
外国人客も多い
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-
卵焼き握り
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-
切り子のおちょこ
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-
削りたての鰹節
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-
お造りの盛り合わせ
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-
貸切りで、【ＳＳ食事会】
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-
外観
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-
カウンター席
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-
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-
個室テーブル
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-
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-
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-
いかもキレイに包丁が入っています
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私の大好物☆ひらめ＆生たこのお造り
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-
金目鯛
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-
ぶりのしゃぶしゃぶ
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しめサバ（長崎）
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-
姫小鯛
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姫小鯛の天ぷら
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-
あわび、ひらめの握り
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まじるしのいくら（今日とれたてのいくら）
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穴子（塩、たれ）
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-
ひらめ（しょうゆ、ポン酢）
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北海道産ボタン海老
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-
まぐろ
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-
削り節の細巻き
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-
私の大好物☆ひらめ＆生たこのお造り
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金目鯛のしゃぶしゃぶ
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-
金目鯛のしゃぶしゃぶ
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大根おろしでなく「かぶ」おろし
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かぶおろし、特製のポン酢
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-
ゆず
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-
金目鯛を鍋に投入
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-
金目鯛
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-
ぶりのしゃぶしゃぶ
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-
ぶりのしゃぶしゃぶ
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-
脂が乗ったぶり
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ひょうたん型の漬物
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しゃぶしゃぶのスープは、塩を入れて飲み干しました
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-
北海道産ボタン海老
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姫小鯛の天ぷら
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海老の頭をあぶりで
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-
香箱蟹アップ
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このわた茶わん蒸し
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松川カレイ、大間のマグロ、しめ鯖のお造り
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大間のマグロのブロック
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【エグゼクティブ】受講生で貸切りの【ＳＳ食事会】
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大トロ（青森県竜飛）
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トラフグ、松川がれい
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大間のマグロ
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うに
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-
香箱蟹
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煮はまぐり
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生タコの吸盤 軍艦
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平目
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ドンペリで乾杯
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ボタン海老
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香箱蟹
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-
ドンペリを注いで頂く
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-
生ダコ
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自家製のカラスミ
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徳島産のしいたけ（塩、しょうゆ）
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くえ鍋
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トロの串焼き
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大間のマグロ
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-
平目のえんがわ
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-
マグロの漬け（ゆず）
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穴子（塩）
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-
穴子（タレ）
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-
スミイカ（塩）
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ボタン海老
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-
ブリ
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トロのあぶり
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あじ
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数の子
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焼き立ての玉子焼き
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玉子焼き
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カウンター
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タコの吸盤
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タコの吸盤
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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
（株）シェリロゼ社長、人材教育家、マナー美人塾塾長の井垣利英です。
稲盛和夫氏（京セラ＆KDDI創業者、日本航空名誉会長）が主催する経営者勉強会『盛和塾』で、私は１５年間、稲盛氏から直接ご指導を受けて来ました。
その盛和塾の先輩・成田仁孝さんが経営する、明瞭会計の人気寿司店『築地すし好』の頂点にあるのが、こちらの『すし好 仁』です。
山形県の盛和塾の先輩で山形の名士が、私の仲良しの神戸の盛和塾生を紹介して欲しいと言われ、こちらのお店で会うことにしました。
こちらの店長・依田（よだ）さんは、コロナ禍で私の【YouTube 井垣利英】でやっていた『キレイな食べ方』シリーズで、『お寿司の食べ方』『太巻きの食べ方』『海鮮丼の食べ方』など、色々な撮影協力をしてくださったお方。YouTube見てね！
予約の段階で好きなネタを言っておくと、その日の朝、市場に良いネタがあれば、仕入れをしてくれます。山形の名士ということもあり、『贅沢三昧のネタ』を仕入れてくださっていました♪
私は依田さんとのお付き合いも長いので、私の好みをよくご存知です。ご一緒した先輩は、好き嫌いはなく、依田さんと話しながら【おまかせ】で出してもらいました。
この日食べた中で、印象に残っているのは『ネギトロ』です。毛蟹、のど黒、かれい、あわびは、私の好物なので、美味しいに決まっています。
しかし！ 『ネギトロ』は、食べたことがありませんでした。鮪を細かく切り、みじん切りの白ネギを合わせて、絶妙な量の醤油を混ぜている。配分が天才的で、驚きの美味しさでした♪
この日、山形県の名士が来るということで、山形県が誇る高級な美酒『十四代』をご用意くださっていました。先輩いわく「あまりに貴重すぎて、山形県でもほとんど飲めない」そうです。
私は国酒＝日本酒好きですが、サラッとした辛口が好きで、ドロッとした濃厚な甘めのお酒は苦手。『十四代』は初対面で、『無濾過』と書いてあり、苦手っぽいイメージでした。
しかし、トロミはあるものの、口当たりが良くて、飲みやすかったです。何万円分を飲んだんだろう（笑）
当然、お寿司に合います。生魚の旨みが、国酒で一層引き立ちますね。国酒とお寿司は、抜群の相性だとしみじみ思いました。
【この日食べたもの】
1.じゅんさい
2.毛蟹（北海道オホーツク）
3.松葉カレイ（北海道）
4.のど黒 塩焼き（長崎）
5.生だこ（塩と酢橘で）
6.とうもろこしの天ぷら（沖縄）
7.鮑お造り（硬い部分は炙り。小さいものは、おへそ）
8.蒸し鮑（鮭と昆布で３時間蒸す）
9.焼き蛤（茨城）
【握り寿司】
10.かれい3種（昆布締め、ポン酢、塩）
11.生だこ
12.のど黒
13.あわび生
14.うに（北海道 ばふん）
15.本鮪トロ炙り（和歌山県・那智勝浦）
16.ネギトロ
17.かつお節 細巻き
18.宍道湖 しじみ汁（愛知県の八丁味噌）
ごちそうさまでした。成田社長、素晴らしい食材の数々を仕入れてくださり、感謝しています。有り難うございました。