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もずく
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ヒラメとホタテ
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鯛の白子
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ヤリイカ
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イワシの巻き物
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幸福爆弾セット
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太刀魚の塩焼き
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ホタルイカの味噌漬け
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小肌。攻めの酸味、痺れた
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真鯛。とろけた
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黒ムツ。攻めの姿勢がすごい甘味酸味旨みインパクト
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かすご鯛。塩味とシャリのバランスが綺麗
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赤身漬け。真っ直ぐ真面目
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中トロ。ひんやりと温シャリの溶け方がスンバラしくて泣いた
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鯵。京都府産。印象残りすぎ、鼻抜ける香も幸
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子持ちヤリイカ。幸福ねっとり。やばい
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金目鯛。あたたかいところとひんやりのところの対比、旨み爆弾脂最高
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バフン雲丹。しあわせ
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浅利のお椀。幸福
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大トロ。脂にもっと溺れたい
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あか雲丹。震えた
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穴子の焼き。エクセレント
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穴子の煮。エクセレント
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玉子焼き。スイーツ。
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美しすぎるもずく。度肝抜かれた
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噛む度にヒラメの旨みが染み出してきて怖かった。勿論良い意味ね
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ホタテちゃんかわいかった
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鯛の白子も日本酒泥棒。濃厚。
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炊き立てご飯と食べてみたかったNo.1
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真似したいけど真似できる気がしない
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そのままもエクセレント
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たっぷりわさびもエクセレント
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過去一番日本酒と合わせて幸せだったあん肝
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さっぱりしつつうんまい牡蠣
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ほくほく
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かわいい
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お椀も素敵
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今度行けたら玉子焼きもおかわりする。予約頑張る
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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
全部のネタが今までにない極上の美味しさだった。
その幸せを思い出してはニンマリしてる。
杉田さんの何がすごかったのか少し語らせてね。
ネタとシャリの一体感は鮨職人さんによって表現がそれぞれなのがすごく面白いと思うんだけど。
その中で杉田さんの表現は全部がど真ん中に来たんだ。
例えばこの日の中トロ。
口に入れると鮪の脂身が甘くて美味しくて溶け方もすごく綺麗で。
脂身の融点が低いから必然的にそうなる。じゃない。
シャリと握って口の中に入れたら溶けるよう工程全部を逆算してる。
握る前にネタを触って温かさ/ 冷たさを確かめてる。
その温度確認はまるでお魚の声が聞こえてるかのように的確だったんだ。
中トロはひんやり、シャリは温か。
ひんやりした中トロが温かなシャリと口の中で美しく合わさっていく一体感が本当に凄かった。
中トロだから決まってこの握り方をしてる訳じゃなくって。
同じ鮪でも金目鯛でも車海老でも個体によって脂乗りも厚さも個性と特徴が違うからその子達に応じて最高な引き出し方ができるように全てを誘導してるのが杉田さんのお鮨だった。
こんなに凄い職人技、見たことも体験した事もない。
「最高」の美味しさになるよう全てを考え尽くされた握りとおつまみは今までにない最高な美味しさで物凄い幸せで満たしてくれたよ。
杉田さんのお人柄も本当に素敵でね。
しっかり目を見て話してくれる。
誰よりも深く頭を下げてくれる。
お客様だけじゃなくてお弟子さんも含めたみんなの心地良い和みを齎してくれてる。
そりゃあ一度会ったらファンになるって。
なんなら大ファンだよ。
自分がこれから成りたい格好良さも教えてもらえた気がする。充実し過ぎた時間。
以下がこの日いただいたお料理たち。
ー おつまみ ー
■ もずく
■ ホタテとヒラメ
■ 鯛の白子
■ ヤリイカ
■ イワシの巻き物
■ 牡蠣の味噌漬けとあん肝煮 / それぞれお酒のペアリング付き
■ 太刀魚の塩焼き
■ ホタルイカの味噌漬け
ー 握り ー
■ コハダ
■ 真鯛
■ 黒ムツ
■ かすご鯛
■ 赤身漬け
■ 中トロ
■ 鯵
■ 子持ちヤリイカ
■ 金目鯛
■ バフン雲丹
■ 車海老 甘さが別次元
■ 浅利のお椀
ー 追加 ー
■ 大トロ
■ 赤ウニ
ー 〆 ー
■ 穴子 焼きと煮
■ 玉子焼き