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蛸 — 柔らかく、バターのような舌触り。
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金目鯛 — ほのかな甘み、ふわっとした食感。
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真鯛とメバル — すだちで爽やかに、透明感ある味わい。
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鮟肝 — 軽やかな甘み、わさびの辛味がアクセント。
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鰯巻き — 濃厚な旨みを巻物で爽やかに。
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亀の尾（新潟）純米大吟醸。透明感と酸のバランスが、白身の爽やかさを引き立てました。
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英勲（京都）おからくち。キレのある辛口で、鯖や小肌と好相性
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作「奏乃智」（三重）。丸みのある旨みが、雲丹や穴子をしっかり支えました。
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白烏賊 — 舌の上でとろける衝撃。「やばい！」と声が漏れる口溶け。
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平目 — 繊細で軽やか。
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春子 — ふんわり、すだちで明るい酸味。
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秋刀魚 — とても新鮮で雑味なし。
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平貝 — しっかりした食感と優しい甘み。
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白甘鯛 (愛媛) — 繊細で上品な甘み。「やばい！」級の一貫。
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鰹 — 強い香り、後味はさっぱり。
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生鯖 — 軽やかで口当たり抜群、臭みゼロ。
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締め鯖 (三重) — 酸味と旨みのバランス、力強い一貫。
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縞海老 (北海道) — とろける甘み、濃厚で「やばい！」な一口。
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赤身 (北海道厚岸) — 清らかでまっすぐな鮪の味。
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中トロ (北海道) — シルキーでバターのように滑らか。
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小肌 (千葉) — 江戸前の真骨頂、締め具合が絶妙。
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馬糞雲丹 (余市) — 超クリーミーで雑味なし、贅沢そのもの。
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煮穴子 — ふわふわ食感、優しい甘辛味。
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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
鮨 なんば 四谷 | 四谷三丁目・荒木町
スタイル: 江戸前鮨
大将・高梨 悠真さんのカウンターは、緊張感と温かみが共存する特別な空間。厳格な眼差しで常に全体を見渡しながらも、客一人ひとりに気を配り、落ち着いた所作で鮨を紡ぎます。
白いかは舌の上でとろける衝撃の一貫。「やばい！」と自然に声が出るほどの口溶け。愛媛の白甘鯛も繊細で上品な甘みを持ち、こちらも忘れられない逸品。北海道の縞海老は爆発的な甘さと旨みで、この夜の頂点に。余市の馬糞雲丹はクリーミーで雑味が一切なく、贅沢そのもの。
✨ ハイライト / 季節感:
- 白いか（口溶けの衝撃）
- 白甘鯛（愛媛）繊細で上品な甘み
- 縞海老（北海道）濃厚で「やばい！」な甘さ
- 馬糞雲丹（余市）クリーミーで澄んだ味わい
ペアリング: 亀の尾・英勲・作の3種。白身の清涼感、締め鯖やコハダの酸味、雲丹や穴子の濃厚さを的確に支える組み合わせ。
✨ 総評:
- 味: ⭐️ 4/5
- コスパ: ⭐️ 4/5（高価格帯だが価値あり）
- 盛り付け: ⭐️ 4/5
- 独自性: ⭐️ 4/5
また行きたい？ → はい、特別な日にぜひ。