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ご紹介を受けて、ご訪問。
初手から、極上の中トロに驚く。
美味しいものは、美味しく食べられる序盤に頂くのがいい。
そして次手の昆布締めで、舌を旨みに向かわせる。
食感の良い玄米を使ったアサリのリゾット風に続き、これまた日本酒がスルスル消える、焼き鮎のうるか添え。
旨さに舌鼓を打ちつつ、鯵の握りを頂く。
ここで、序盤の握りと今の握りとの「シャリの温度差」に気づかされた。
料理長にお話を伺うと「ネタの持ち味に合わせて、シャリの温度も変えている」とのこと。
流石である。
続く太刀魚。
巷の多くの店舗では塩焼きでふっくらと仕上げるも、こちらは一味二味違う。
軽く炙って生の食感も残した、和食の技と鮨の技が融合した逸品。
僕はこちらの仕上げが好みだった。
自ら釣り上げた太刀魚を数多く食し経験あり、太刀魚を様々な調理法で試したが、やはり炙りが最もしっくりくる。
状態の良い太刀魚ならではの品である。
続いて、手の込んだ仕事が活きる、イカの握り。
これは必食。
イカの「いいところ」だけを、「いい仕事」で仕上げると、こうも食感や香りが美味しく変わるのか!と感動ひとしお。
思わず数貫お代わりしたくなるも、イカ1匹で5貫程度しか作れない製法につき、断念…
料理と素材にこだわる料理長をはじめ、気配り 気遣いに優れた女将、そして板場を守る大将による、味と技に重きを置いた会食を、心ゆくまで楽しんだ。
赤坂駅至近という好立地であるにもかかわらず、比較的リーズナブルに鮨と和食を頂けて、個室板場もあるこのお店は貴重。
自身の会食や接待 家族との団欒などの際、ぜひまた再訪したい。
ミーハー系や予約困難系を卒業済みの、自分の嗜好にピッタリハマった、素晴らしいお店と巡り合うことができた。
料理長、女将さん、大将、ご馳走様でした!
こだわりの品、いずれも美味しかったです。
また伺いますね。折を見て。
ご紹介頂きました方、ありがとうございました!
またこちら含め、会食しましょう。