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2016/11_穴子白焼き
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2016/11_太刀魚塩焼き
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2016/11_唐墨餅
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2016/11_メヒカリ一夜干し
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2016/11_赤身
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2016/11_サヨリ
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2016/11_ひらめ
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2016/11_しまあじ
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2016/11_赤貝
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2016/11_墨烏賊
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2016/11_中トロ
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2016/11_大トロ
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2016/11_こはだ
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2016/11_車海老
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2016/11_煮蛤
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2016/11_鯖
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2016/11_バフン雲丹
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2016/11_ムラサキ雲丹
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2016/11_いくら
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2016/11_赤貝のひも
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2016/11_えんがわ
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2016/11_穴子
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2016/11_おぼろ干瓢巻き
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2016/11_玉子
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2016/9_蒸し鮑
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2016/9_鮪赤身
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2016/9_墨烏賊
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2016/9_サヨリ
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2016/9_石垣貝
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2016/9_平目
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2016/9_トロ
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2016/9_トロ
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2016/9_こはだ
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2016/9_車海老
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2016/9_鰯
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-
2016/9_真鯛
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2016/9_金目鯛
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-
2016/9_馬糞雲丹
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2016/9_小柱
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2016/9_いくら
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2016/9_鰹
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2016/9_穴子
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2016/9_蒸し鮑
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2016/9_おぼろ干瓢巻き
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2016/9_にぎり
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-
2016/5_アイナメ
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2016/5_墨烏賊
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-
2016/5_真子鰈
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2016/5_赤貝
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-
2016/5_鱚の昆布締め
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2016/5_縞鰺
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-
2016/5_赤身づけ
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2016/5_中トロ
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2016/5_大トロ
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2016/5_こはだ
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2016/5_車海老
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2016/5_鰯
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2016/5_鳥貝（裏返し）
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2016/5_金目鯛
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2016/5_鰺
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2016/5_馬糞雲丹
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2016/5_小柱
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2016/5_鰹
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2016/5_穴子
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2016/5_鮑
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2016/5_干瓢巻き
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2016/5_玉子
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2016/2_平目
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2016/2_墨烏賊
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2016/2_さより
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2016/2_鰺
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2016/2_赤身づけ
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2016/2_中とろ
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2016/2_大とろ
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2016/2_こはだ
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2016/2_車海老
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2016/2_赤貝
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2016/2_赤貝の紐
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2016/2_金目鯛
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2016/2_煮蛤
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2016/2_むらさき雲丹
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2016/2_バフン雲丹
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2016/2_小柱
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2016/2_穴子
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2016/2_ネギトロ巻き
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-
2016/2_おぼろ干瓢巻き
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2016/2_玉子
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2016/2_鳥貝
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-
2016/2_ホタルイカの味噌づけ
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-
2016/2_みる貝の醤油つけ焼き
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2016/2_青海鼠
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2016/2_メヒカリの一夜干し
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2016/2_白甘鯛（白川）の酒蒸し。
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2016/2_かなり巨大なま
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2016/2_太刀魚の潮焼き。
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2016/2_
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2016/1_ひらめ
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2016/1_えんがわ
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2016/1_さより
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2016/1_鰤
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2016/1_赤貝
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2016/1_赤身づけ
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2016/1_中とろ
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2016/1_大とろ
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2016/1_こはだ
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2016/1_車海老
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2016/1_煮蛤
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2016/1_ムラサキ雲丹
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2016/1_金目鯛
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2016/1_いくら
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2016/1_鱚
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2016/1_〆鯖
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2016/1_穴子
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2016/1_おぼろと干瓢巻き
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2016/1_玉子
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2015/8_ひらめの昆布締め
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2015/8_新烏賊（墨烏賊）
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2015/8_いなだ
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2015/8_鰯
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2015/8_石垣貝
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2015/8_大とろ
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2015/8_こはだ
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2015/8_車海老
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2015/8_鰺
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2015/8_金目鯛
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2015/8_雲丹
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2015/8_新イクラ
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2015/8_穴子
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2015/8_鮑
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2015/8_とろ鉄火
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2015/8_おぼろと干瓢の巻物
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2015/8_玉子
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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
青山骨董通りから少し入ったビルの地下1階にある寿司屋。
大将の増田励さんは、小倉の名店「天寿し」などでアルバイトの後、寿司職人を目指して上京。自ら食べ歩いた中で最も美味しいと思った「すきやばし次郎」の門を叩き、二郎さん、青空さんらの下で修業を重ね、2014年に自らの店である「ます田」をオープン。ミシュラン東京2017では2つ星を獲得しています（去年までは1つ星）。
僕はすきやばし次郎には行ったことがないので、比較はできないですが、双方を知る方曰く、使うネタや構成など違いはあるものの、にぎりの系統は次郎、水谷や青空と同じだということです。特に酢の酸味が効いたシャリは次郎譲りとのこと（ただし、増田さん曰くすきやばし次郎のシャリはもっともっと酸っぱいらしいです）。
にぎりの技術は、やはり次郎さんでもつけ場には立つことがなかったためか、良く言えば丁寧、悪く言うとややぎこちないところは正直あります。もちろん、斎藤さんのように常に決まった手数でビシッと決めらるのが理想なんでしょうが、恰好を気にするあまりに出来上がりが雑になるくらいなら、きちんと丁寧に握ってもらった方が僕的にはありがたいです。水谷さんなどもそんな感じだった気がします。
つまみに関しては、都内でもトップクラスの寿司屋だと思ってます。単に自分の嗜好に合ってるだけかもしれませんがお造り、蒸し物、焼きもの、珍味系がバランスよく出てきて、どれも高級割烹で出しても通用しそうなレベル。
接客に関しては、まだ30代半ばと若いだけあって、若さを感じる心地の良い接客が受けられると思います。お店の雰囲気も広々とはしてませんが、設え的にもこの場所に合ってる気がします。
営業はランチと17時、19時、21時となんと3回転制！従って、ランチ、もしくは最後の回じゃない時は必ず2時間で一通りを済ますことになります。昼夜とも内容は同じで、にぎりのみ18,000円、つまみ込み23,000円だったと記憶してます。にぎりは大体16貫くらいと多めに出てきます。
お値段はやや高めではありますが、ギリギリ許容できる範囲。ただ、ランチはさいとうやあらいのランチにぎりを知ってる者としては、少し値段を下げてくれた方より通いやすいかなぁ。
この秋には店名は異なりますが、京都に新しくできたFour Seasonsに「和魂」という名でお店も出して、周囲がちょっと不安になるくらいの早さで勝負に出てる感があります。いずれにせよ、どんな寿司屋、寿司職人はたまた実業家になっていくのか将来がとても楽しみです。
【この店の好み】
★焼き物全般（つまみ）
★煮蛤
★穴子
【こんな人におススメ】
★酸味の効いたシャリが好き
★サクッと食べて帰りたい
【予算（昼夜同じ）】
★にぎりのみ：18,000円
★つまみ有り：23,000円（お酒飲んで25,000円～30,000円）
【訪問回数）
★5～10回
---------------
【過去レビュー】
約2カ月ぶりのます田さん。この日は海外から来る友だちとのランチで利用。夫婦での来日でしたが、2人とも”Amazing"を連発。とても気に入ってもらえたようです。増田さんとの会話も楽しく、京都のお店のこと、新たに店を出す友人のこと、ゴルフのことなど（笑）、あっという間の1時間半でした。
【この日のにぎりコース】
★アイナメ
★墨烏賊
★真子鰈
★赤貝
★鱚の昆布締め
★縞鰺
★赤身づけ
★中トロ
★大トロ
★こはだ
★車海老
★鰯
★鳥貝
★金目鯛
★鯵
★馬糞雲丹
★小柱
★鰹
★穴子
★鮑
★干瓢巻き
★玉子
----------
２ヶ月ぶりの訪問。この日はフォロワー様とのオフ会利用。19時からの2回転目です。この日は生憎3回転目の予約も入っていて、2時間1本勝負となってしまいましたが、つまみ7品、にぎり17貫、巻物2つ＋玉子という構成でお腹いっぱい。
前回昼に来たときは酢の酸味がやや強く感じましたが、今回はそんなことはなく、とてもマイルドな仕上がり。大将に聞くと「何も変わってませんよ」とのことなので、お酒を飲む飲まないで味覚って違ってくるんだな、ということを痛感。
あと、新たに感心したのは、私は左利きなのでお鮨も左手で持って食べる（でも、箸は右手で持ちます）のですが、ここの大将は左利きだと分かると左手で食べやすいようににぎりを置いてくれます（つまみは右手で箸を持って食べるので、1貫目は”右手用”に置いてくれて、2貫目以降左利きと分かると左手で取りやすいように置いてくれてます。前回からそうなってますね）。改めて他の鮨屋の写真見ましたが、そんなふうに置いてくれるのはここだけです。こういう細かい気遣いできるのも素晴らしいですね。
同席いただいたフォロワーさまもお気に召していただいたようで楽しいディナーになりました。
この日のおまかせ
【つまみ】
★鳥貝のしゃぶしゃぶ
★蛍烏賊の味噌漬け
★みる貝の醤油付け焼き
★青海鼠の酢の物
★メヒカリの一夜干し
★白甘鯛（白川）の酒蒸し
★太刀魚の塩焼き
【にぎり】
★平目
★墨烏賊
★さより
★鰺
★赤身づけ
★中とろ
★大とろ
★こはだ
★車海老
★赤貝
★赤貝の紐
★金目鯛
★煮蛤
★紫雲丹
★馬糞雲丹
★小柱
★穴子
【巻物】
★ねぎとろ巻き
★おぼろ干瓢巻き
★玉子
【お酒】
★瓶ビール（小瓶）
★日高見（1合）
★紗利（1合）
お勘定：28,000円
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青山の「ます田」さんにお昼のにぎり食べに伺いました。時間もやや限られていたのと、午後からの仕事のためお酒も飲めないのでにぎりのみ（夜と同じ18,000円です）をいただきました。この年末年始にテレビで取り上げられたらしく、私以外のお客さんはその番組をご覧になって来られたようでした。どんな番組だったんだろ…。
最近は、赤酢とやや塩分の強いシャリに舌が慣れてしまったのか、こちらのやや酢の立ったシャリは妙に新鮮に感じてしまいました。ただ、大将曰く「次郎のしゃりはもっと酸っぱいですよ」とのこと。
お昼伺って思いましたがここは、お昼に慌ただしく鮨を食べるのではなく、夜に伺ってお酒を飲みながら美味いつまみをいただいた後に握ってもらうのが良さそうです。ということで、次回はまた夜に参ります。
この日のにぎりのおまかせ（おこのみで何貫か追加してます）。
★ひらめ
★えんがわ
★さより
★鰤
★赤貝
★赤身づけ
★中とろ
★大とろ
★こはだ
★車海老
★煮蛤
★雲丹
★金目鯛
★いくら
★鱚
★〆鯖
★穴子
★おぼろ＋干瓢巻き
★玉子
-----
南青山の路地裏にある寿司屋。ビルの地下1階にお店はあります。
こちらの若き大将増田励氏は九州小倉の出身。和食店などを経て、すきやばし次郎で修業を積んだ後、昨年この場所にご自分のお店を出しました。水谷の水谷八郎氏、青空の高橋青空氏らはこちらの兄弟子さんということですね。
この日は、こちらの開店来の常連である上司とともにお邪魔させていただきました。席は17時、19時、21時の3回転ということですが、2回転目の19時の回に伺わせていただきました。
店内は、カウンター6席と個室1室の小さな造り。しかもエレベータ降りてほぼ目の前がカウンターという、ちょっと不思議な空間です。
こちらでは基本はおまかせで、おまかせをだいたい一通り頂いた後に追加したいものがあれば、つまみもにぎりもオーダーできます。お値段は、にぎりのみのおまかせが18,000円、つまみ＋にぎりで今は23,000円ということです。さすがに良いお値段ですが、つまみ、にぎりのネタのレベルを考えるとそこまで割高に感じることはありません。
この日のおつまみは全部で8品ほど。さすがに和食料理屋でも修業していたこともあり、ここは本当に寿司屋か？と思えるレベルのつまみがいただけます。写真なくてすみませんが、以下のような内容でした（出た順序は少し違うかも）。
★新秋刀魚のたたき
★蒸し鮑
★蒸し鮑の肝
★鱚のキャビア乗せ
★メヒカリの塩焼き
★太刀魚の塩焼き
★アイナメのお造り
★サゴシのお造り
中でも焼きものの美味さは他の寿司屋ではなかなか味わうことのできないレベルで、本格的な懐石料理かと思わせるものでした。いや、ホント凄いです。にぎりの方もおまかせだと14貫ほどですが、この日はいくつか追加もお願いして巻き物含めて全部で17貫をいただきました。
★ヒラメ昆布締め
★新烏賊
★いなだ
★鰯
★石垣貝
★大とろ
★こはだ（ほぼシンコ）
★車海老
★鰺
★金目鯛
★雲丹
★新いくら（この日が今年の最初）
★穴子
★鮑（おこのみ追加）
★鉄火巻き（おこのみ追加）
★おぼろ＋干瓢巻き（追加）
★玉子
シャリは、今若手職人さんを中心に一種のブームにもなってる赤酢を使った塩分強めのシャリではなく、やや甘みがあって、米酢の酸味をほどよく効かせたもの、あくまで主役のネタを存分に引き立てるシャリです。炊き方も最近の寿司屋からするとやや柔らかめかもしれません。この辺は好みが分かれるところかもしれません。温度はちょうど人肌くらいで、冷たすぎず温かすぎずです。にぎりの技術もさすがの"次郎仕込み"でした。
ネタも一つ一つの鮮度や質もさることながら、新イカやシンコなど仕込みに手間のかかるもの、なかなか市場にも出回らないようなものまで淡々と出してくれました。ネタの温度管理にも当然気を配られていて、ほど良い冷たさでした。
最近伺った寿司屋の中ではトータルバランスが最高でした。近いうちにまた行きたいです。