虎太郎がゆくさんが投稿した鮨はしもと（東京/新富町）の口コミ詳細 [食べログ]

この口コミは、虎太郎がゆくさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

移転鮨はしもと新富町、八丁堀、宝町/寿司

7回

夜の点数：4.2
- ￥20,000～￥29,999 / 1人
- 料理・味 4.5
  
  |サービス 4.0
  
  |雰囲気 4.0
  
  |CP 3.5
  
  |酒・ドリンク 4.0

7回目

2019/03 訪問

夜の点数：4.2
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.0
- | CP3.5
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

自分の色が徐々に出てきた

お店のオープン以来ずっと通っている寿司屋。

独立当初は親方である杉田さんの色が色濃く出てたけど徐々に自分の色が出てきている感じがします。

最近の寿司屋の傾向として、景気のせいか有名店の、それも寿司を握ったこともないような若い子を一本釣りで釣りあげてお店を出させることが続いてますが、お世話になったお店、親方への不義理もあるようです。そんな話を聞いてしまうと、いくら周囲の評判が良かったり、予約困難店だと囃したてられたりしても、さすがに自分からは訪問する気にはなれないですよね。

その点、こちらのご主人は、今でも親方へのリスペクトは凄まじいですし、かといって親方のコピーでもない、独自の寿司を繰り出しつつあります。

もちろん、親方の杉田さんもお店に伺ってこちらの大将の話をすると、目を細めて「これからもご贔屓に」と嬉しそうに話されている姿に師弟関係のあるべき姿を見る気がします。

こちらもこれからもずっと通い続けたい寿司屋の一つです。

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2019/05/19 更新

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6回目

2018/10 訪問

夜の点数：4.2
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.0
- | CP3.5
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

進化する江戸前鮨

6月以来のはしもとさん。

相変わらずつまみが素晴らしい。生、茹で、蒸し、焼きと調理方法のバラエティに加え、酒肴も充実。それでいてお腹に溜まらないという理想的なつまみです。

にぎりは、最近鮪を更に拘るようになったとのことで、この日もおまかせの中に3貫の鮪が（これまでは2貫であることがほとんど）。

周囲でも徐々にはしもとさんのファンが増えてきていて、今年辺りは更に一つ上のステージへと上がっていくのではないでしょうか。

また伺わせていただきます。

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2019/01/12 更新

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5回目

2018/06 訪問

夜の点数：4.2
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.0
- | CP3.5
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

やはり若手有望株

3ヶ月ぶりのはしもとさん。

予約方式が少し変わって、ちょっとだけ予約が取りやすくなりました。このくらいの間隔で来れると嬉しいですね（なお、この夏以降の予約は原則ネット予約のみです）。

この日は、初訪問の方含め、男3人で訪問。リラックスした雰囲気ではしもとさんのお寿司を堪能。

軽く飲んで、おこのみで2貫ほど追加して、お会計約23,000円ほど。適正価格ですね。

【2018年6月のおまかせ】
（つまみ）
★もずく酢とじゅん菜
★真子鰈
★クエ
★とり貝のつけ焼き
★蒸し鮑と肝醤油＋追いシャリとアオリイカ
★穴子の茶碗蒸し
★あん肝、蝦蛄、雲丹の味噌漬け
★太刀魚の塩焼き
（にぎり）
★こはだ
★イサキ
★赤身づけ
★中トロ①
★マスノスケ
★鯵
★中トロ②
★車海老
★金目鯛
★雲丹
★煮蛤
★玉子
★鰯（おこのみ追加）
★穴子（おこのみ追加）
（お酒）
★ビール
★お酒1合

お会計：約23,000円

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2018/08/05 更新

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4回目

2018/03 訪問

夜の点数：4.2
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.0
- | CP3.5
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

つまみは都内で三指に入る

自分の拙い寿司経験の中での話になりますが、こちらのつまみのレベルの高さは、都内の寿司屋の中でも三指に入ります。

もちろん、礎になっているのは、修行先の仕事ではありますが、ご主人の独自の改良が加わり、すぎたさんとはまた違う高みに到達している感があります。

この日出てきた国産の粒マスタードで和えたマスノスケとか、一見寿司屋でこれを出すか？と思わせておきながら、食べてみるとこれほど酒の進む生魚はないんじゃないという出来映え。とにかく一時が万事こんな感じ。（ちなみにこの日は体調不良により痛恨のノンアルｗ）

もちろん、にぎりとのトータルバランスで言えば、まだまだすぎたさんには及ばないのですが、この先の進化を見届けずにはいられない、そんな寿司屋です。

にぎりももちろんイケてるんですが、如何せんつまみのインパクトが強すぎて、まだにぎりがそれに追いついてない気が。正確にはつまみで食事のクライマックスが来る感じ。

シャリなのかネタなのか構成なのか、この個性の強いつまみに合うにぎりをもっともっと追求してもらいたいですね。そしたら、きっと東京寿司のトップに君臨する親方に肩を並べることも十分可能なのではないでしょうか。

【2018年3月のおまかせ】
（つまみ）
★菜の花のおひたし
★ひらめ
★北寄貝
★鱈の白子
★藁で燻したマスノスケと粒マスタード
★このわたの茶碗蒸し
★牡蠣の味噌漬け、あん肝、干し数の子
★太刀魚の塩焼き
（にぎり）
★こはだ
★春子鯛
★赤身
★中とろ
★とり貝（裏返し）
★鰆
★鯵
★蛇腹の大トロ
★車海老
★紫雲丹
★穴子
★墨烏賊（おこのみ追加）
★さより（おこのみ追加）
★炙り金目鯛（おこのみ追加）
★干瓢巻き（おこのみ追加）
★玉子
★お椀
（飲み物）
★ノンアルビールx2
★ペリエx1

お会計：約23,000円

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2018/03/24 更新

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3回目

2017/08 訪問

夜の点数：4.1
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.0
- | CP3.5
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

成長を見守りたい寿司屋／鮨はしもと

約半年ぶりのはしもと。

別に空けたくて半年空けたわけではなく、単に前回来た時に取った予約が半年後だったから。開店して約3年。あっという間に都内でも指折りの人気店になりました。

来年からは予約方法も変えるようですが、橋本さんと店の成長を見守るためにも引き続き寄らせてもらいますね。

【2017年8月のおまかせ】
（つまみ）
★枝豆
★ヒラメ
★鰹のづけ
★蒸し鮑と肝醤油
★肝醤油にシャリ玉と墨烏賊
★毛蟹の茶碗蒸し（ブルーチーズ入り）
★雲丹の醤油漬け
★鮎うるか、新イカの下足、筋子
★太刀魚の塩焼き
（にぎり）
★シンコ
★墨烏賊
★春子鯛
★赤身（大間）
★鰆
★コハダ
★トロ（大間）
★秋刀魚
★車海老
★馬糞雲丹
★穴子
★玉子
（お酒）
★ビール
★お酒（2人で3合ほどおまかせで）

お会計：約20,000円/人

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2018/03/22 更新

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2回目

2017/02 訪問

夜の点数：4.2
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

またまだ伸びるはず／鮨はしもと

約5ヶ月ぶりのはしもと。

ここは来た時に次の予約を入れて帰るけど、最初の頃は2、3ヶ月先だったのが今や半年先。それだけちゃんとお客さんがついてるのでしょうね。

それにしても相変わらずつまみは秀逸。親方譲りの仕事もあるけど、橋本さんオリジナルのつまみも増えてきているようで、お酒に良く合います。

親方の店はどちらかというとにぎり重視な気がしますが、はしもとはつまみ、酒、にぎりのバランス重視な気がします。お酒も色々選択肢あって楽しいです。

ただ、個人的にはやはり寿司屋はとことんにぎり重視であって欲しい気もします。もちろん、橋本さんがにぎりを重視してないわけではないですが、つまみが素晴らし過ぎるが故に後半のにぎりごやや弱く感じてしまいます。

若手寿司職人のホープとしての呼び声が高いですが、まだまだこんなところで止まっていてはいけません。更なる進化を見せつけてほしいです。とても期待してます。

【2017年2月のおまかせ】
（つまみ）
★蛤と菜の花
★ヒラメ昆布締め
★鰹を和芥子で
★鰯、ガリ、芽ネギの海苔巻き
★白子の炭火焼
★このわたの茶碗蒸し
★マカジキの生ハム仕立て、牡蠣の味噌漬け、あん肝
★穴子白焼き
（にぎり）
★こはだ
★九絵
★鰆
★赤身
★サヨリ
★赤貝
★中トロ
★鰤
★車海老
★紫雲丹
★穴子
★玉子
★蜆汁
★墨烏賊（おこのみ追加）
★金目鯛（おこのみ追加）
（お酒）
★ビール
★日本酒2人で4合ほど

お会計：1人約22,000円

蛤と菜の花

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ヒラメの昆布締め

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鰹（和芥子）

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鰯、ガリ、芽ネギの海苔巻き

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白子の炭火焼

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このわたの茶碗蒸し

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マカジキの生ハム仕立て、牡蠣の味噌漬け、あん肝

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穴子の白焼き

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こはだ

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クエ

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藁で皮目を燻した鰆

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赤身

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サヨリ

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赤貝

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中トロ

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ブリ

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車海老

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紫雲丹

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穴子

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墨烏賊

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金目鯛

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玉子

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蜆汁

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ガリ

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2017/03/21 更新

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1回目

2016/09 訪問

夜の点数：4.3
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

次世代を担う寿司職人の一人／鮨はしもと

3カ月ぶりのはしもとさん。

食材価格の高騰が続く中、こちらはつまみ、にぎりともに一切のクオリティを落とさず、このお値段で楽しませてくれるのは本当に有り難いですね。

予約サイクルは徐々に長くなって（次回は5カ月後の来年2月（涙））、訪問頻度は減ってしまいますが、本当にずっと通い続けたい寿司屋の一つです。

【2016年9月のおまかせ】
（つまみ）
★丹波黒豆
★利尻の平目
★藁で燻した鰹
★大原の鮑肝とシャリとイカ
★筋子と新イカ下足
★毛蟹の茶碗蒸し
★秋刀魚一夜干しワタとミョウガ
（にぎり）
★愛知の鰯
★墨烏賊
★赤身生
★鰤のづけ
★新いくら
★鯵
★中とろ
★車海老
★唐津の赤雲丹と青森のムラサキ
★穴子
★玉子
★蜆汁
（お酒（2人で））
★ビール（小瓶）
★伯楽星純米吟醸（1合）
★而今純米吟醸（1合）
★政宗純米吟醸（1合）

お会計：約18,000円/人

2月以来のはしもとさん。元は5月に予約を入れていたのですが、私の都合で6月にずれてしまいました。

もちろん、さいとうさんやすぎたさんのようなプラチナチケットなお寿司屋も大好きですが、こちらのように自分で予約の取れるお寿司屋さんも大事にしたいと思います（ここも既にだいぶ予約難ですが）。

客捌きや店の雰囲気作りは、まだまだ改善の余地がありますが、つまみやにぎりそのもののレベルはこの価格帯の寿司屋にあっては間違いなく東京でもトップクラスです。

また、他の若手職人同様に橋本さんも休みの日には色んな店を回って、研究を重ねておられます。この日もつまみで出てきた”あん肝と干柿、沢庵の和えもの”は神保町の某人気日本料理店からのインスパイアだそうです。正直、出来の方は正統なつまみが好きな自分にとってはちょっと合いませんでしたが、この店のスペシャリテになる一皿を色々と模索中なんだな、と好意的に捉えています（笑）

また秋になる頃にお邪魔させていただきます。

【この日のおまかせ】
（つまみ）
★じゅんさいともずくの酢の物
★真子鰈
★みる貝
★平貝
★蒸し鮑と鮑の肝の味噌漬け鮑の煮汁で作ったジュレ
★桜海老の茶碗蒸し
★あん肝の干し柿、沢庵和え
★太刀魚の塩焼き
（にぎり）
★こはだ
★春子昆布締め
★赤身づけ
★イサキ
★藁で燻した本鱒
★鳥貝
★中トロ
★鯵
★車海老
★馬糞雲丹赤雲丹
★アオリイカ（おこのみで追加）
★穴子
★玉子

お勘定：18,500円/人
-----------

約3カ月ぶり、3回目のはしもとさん。

この日は今年初めて鳥貝が出てきました。春ですね～。春先らしくサヨリも出てきたのですが、サイズが異常に巨大で、聞いたらこのサイズのものは「閂（カンヌキ）」と言うらしいです。まだまだお魚のことで知らないこと多いです。

この日は、いつもより多めににぎりを3貫追加、巻きもの2つを追加させてもらいました。それでも余裕の20,000円アンダー。やはりお寿司はこのくらいの価格帯が一番通いやすいですね。

この日のおまかせ。

★菜の花のおひたし
★平目
★鳥貝、青柳
★蝦夷鮑の酒蒸しと肝（写真なし）～残った肝にはシャリと墨烏賊を和えて
★マカジキの燻製生ハム仕立て、牡蠣の味噌漬け
★このわたと長芋の茶碗蒸し
★えぼ鯛の塩焼き

★こはだ
★真鯛
★鰆の藁燻し塩蒸し
★閂（サヨリの大きいやつ）
★中とろ
★車海老
★北紫雲丹
★穴子
★墨烏賊
★煮蛤
★鰤
★胡瓜、山葵、干瓢巻き
★お新香巻き
★玉子

★瓶ビールx2、お酒1合（石鎚）＋おちょこ1杯（陸奥八仙）

お会計：18,000円くらい
-----------

約2ヶ月ぶり、2回目の訪問。大方の予想通り既に予約困難店の仲間入りです。

おまかせ13,000円でこのクオリティのつまみとにぎりはなかなかお目にかかれないと思います。お酒の取り揃えも好みです。そして、この日は大間産の鮪のいいのが入ってました。店主自らこんなに良い鮪が入ったの久しぶりですとのこと。

この日は、私たちの前に某鮨店の親方夫婦が食べに来ていて、隣にいた私も緊張しましたが、橋本さんも少し緊張していたようです。その親方が席を立たれた後は随分とほっとしたようでした（笑）。

定期的にお邪魔したいお店なので、次の予約も帰り際に取ろうとしましたが、2ヶ月先まで既に予約が一杯のようで、翌月1日以降にご連絡くださいとのこと。ひぇ〜、ここもそうなっちゃうのね・・・。

この日のおまかせ。

お通し：里芋
つまみ①：かわはぎのお造り、肝醤油
つまみ②：松島のしゃこ
つまみ③：いくらと香箱蟹
つまみ④：白子の茶碗蒸し、ポン酢かけ
つまみ⑤：牡蠣の酒蒸しの味噌漬けと鰤のづけ、和芥子
つまみ⑥：ねぎま

にぎり①：こはだ
にぎり②：墨烏賊
にぎり③：しまあじ
にぎり④：赤身（血合いに近い部分）
にぎり⑤：藁で軽く燻した鰆、和芥子のせ
にぎり⑥：赤貝
にぎり⑦：とろ
にぎり⑧：車海老
にぎり⑨：雲丹（バフン、ムラサキ）
にぎり⑩：穴子
玉子

---------

新富町に新しくできたお寿司屋さん。大将の橋本裕幸さんは、今や東京で最も予約の取れない寿司屋、日本橋橘町の都寿司から独立して、この場所に自身のお店を出されたということです。

そして、年齢を伺ったらまだ30代前半とのこと。近頃は、寿司職人の世界でも年齢は関係なく実力のある職人さんは次々と独立されていくんですね。寿司屋のすそ野がそうやって広がっていくのは嬉しいことです。

こちら今は夜のみの営業で、おまかせで13,000円と今時このクラスのお寿司屋さんとしては大変リーズナブルです。寿司好きの間ではそれなりに有名になり始めていて、お手頃な価格と相まって既に予約難になりつつあります。この日も2名での訪問でしたが、予約を入れたのは1ヵ月前です。

この日のおまかせは、つまみ6つににぎり11貫（玉子除く）。お好みでにぎり1貫と巻物を1つ追加して以下のような感じです。

お通し：銀杏
つまみ①：平目（エンガワ付き）のお造り
つまみ②：つぶ貝のお造り
つまみ③：鮑の酒蒸し、肝の味噌漬けと鮑の出汁から作ったゼリーのせ
つまみ④：毛蟹の茶碗蒸し
つまみ⑤：秋刀魚の肝の味噌合え、新烏賊、筋子
つまみ⑥：えぼ鯛の塩焼き

にぎり①：こはだ
にぎり②：墨烏賊
にぎり③：縞鯵
にぎり④：鰹の藁焼き
にぎり⑤：かすご（血鯛）
にぎり⑥：中トロづけ
にぎり⑦：秋刀魚
にぎり⑧：車海老
にぎり⑨：いくら（"とかみ"風）
にぎり⑩：赤うに
にぎり⑪：北寄貝（おこのみで追加）
にぎり⑫：穴子
にぎり⑬：干瓢巻き（おこのみで追加）
にぎり⑭：玉子（ご飯なし）

つまみは、まず他の寿司屋でも思うのですが、握りに向かない貝類はともかく白身類のお造りは不要かな。それ以外はほぼ文句のつけどころがなかったです。鮑の酒蒸し、茶碗蒸し、珍味系、焼き物とバラエティも味付けも自分好み。寿司屋ではにぎり中心の私でももっとつまみ出してほしい、と思ったくらい。

にぎりのネタは、過度に熟成にこだわるでもないですが、旨みが出てくるタイミングを見計らって客に出してる印象。なので、どのネタも強烈な新鮮さを感じるのではなく、噛むとどの寿司も旨みがこみ上げてくる感じ。

シャリは、最近の若手職人らしく赤酢を使って、炊き加減はかなり固め。握り具合もかなり緩めで、口の中でほどけるというより崩れます。大きさはやや小さめ。ネタとの大きさのバランス良いです。

おまかせは敢えて量を控えめにしているのか、追加のおこのみでも色々とにぎってくれそうです（この日はにぎりと巻物1つずつしか追加しませんでしたが）。

お酒は、特に手元にリストが渡されるのではなく、好みを伝えて出してもらうやり方が基本のよう。この日は2種類のお酒（たまたまどちらも京都のお酒）を出してもらったが、お酒にはかなりの拘りがありそう。次はお酒好きと一緒に行ってみよう。

良い意味で癖の少ないバランスの取れた寿司屋というのが初訪の印象。何より代金がこれで税込1人15,000円ちょいというのは本当に有難いですね。次いつ予約入れられるのか分からないので、次の予約も入れてきました（最近、そんなのばっかです。。。）

2016/9_丹波の黒豆

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2016/9_平目とそのエンガワ

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2016/9_藁で燻した鰹

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2016/9_鮑と鮑の肝醤油

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2016/9_残った肝醤油にシャリと烏賊を乗せて

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2016/9_筋子

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2016/9_新イカ下足

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2016/9_毛蟹の茶碗蒸し

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2016/9_秋刀魚の一夜干し

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2016/9_鰯

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2016/9_墨烏賊

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2016/9_生の赤身

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2016/9_鰤のづけ

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2016/9_新いくら

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2016/9_鰺

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2016/9_中トロ

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2016/9_車海老

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2016/9_赤雲丹と紫雲丹

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2016/9_穴子

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2016/9_玉子

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2016/9_蜆汁

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2016/6_こはだ

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2016/6_春子鯛昆布占め

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2016/6_赤身づけ

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2016/6_イサキ

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2016/6_藁で燻した本鱒

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2016/6_鳥貝

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2016/6_中トロ

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2016/6_鰺

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2016/6_車海老

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2016/6_馬糞雲丹（左）と紫雲丹（右）

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2016/6_アオリイカ

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2016/6_穴子

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2016/6_玉子

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2016/6_

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2016/6_じゅん菜ともずくの酢の物

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2016/6_真子鰈

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2016/6_みる貝

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2016/6_平貝

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2016/6_蒸し鮑と鮑の肝の味噌漬け鮑の煮汁で作ったジュレ

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2016/6_桜海老の茶碗蒸し

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2016/6_あん肝の干し柿、沢庵和え

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2016/6_太刀魚の塩焼き

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2016/6_お酒①

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2016/6_お酒②

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2016/6_お酒③

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2016/6_看板

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2016/2_こはだ

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2016/2_真鯛

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2016/2_鰆

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2016/2_北寄貝

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2016/2_赤身づけ

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2016/2_閂（サヨリ）

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2016/2_中とろ

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2016/2_車海老

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2016/2_北紫雲丹

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2016/2_穴子

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2016/2_墨烏賊（おこのみで追加）

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2016/2_煮蛤（おこのみで追加）

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2016/2_鰤（おこのみで追加）

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2016/2_胡瓜と山葵と干瓢巻き

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2016/2_お新香巻き

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2016/2_玉子

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2016/2_インスタに上げたにぎり写真

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2016/2_菜の花のおひたし

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2016/2_平目

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2016/2_鳥貝

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2016/2_青柳

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2016/2_蝦夷鮑の肝と墨烏賊

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2016/2_真かじきの生ハム風

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2016/2_牡蠣の味噌漬け

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2016/2_石鎚

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2016/2_陸奥八仙

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2015/11_にぎり①こはだ

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2015/11_にぎり②墨烏賊

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2015/11_にぎり③縞鯵

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2015/11_にぎり④赤身

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2015/11_にぎり⑤鰆

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2015/11_にぎり⑥赤貝

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2015/11_にぎり⑦トロ

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2015/11_にぎり⑧車海老

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2015/11_にぎり⑨雲丹（馬糞、紫）

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2015/11_にぎり⑩穴子

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2015/11_玉子

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2015/11_先付けの里芋

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2015/11_かわはぎ

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2015/11_かわはぎの肝醤油

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2015/11_しゃこ

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2015/11_いくらと香箱蟹

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2015/11_白子の茶碗蒸しポン酢かけ

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2015/11_牡蠣の酒蒸しの味噌漬けと鰤のづけ

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2015/11_ねぎま

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2015/11_しじみ汁

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2015/11_乾杯のシャンパン（ハーフボトル）

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2015/11_日本酒1杯目

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2015/11_日本酒2杯目

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2015/11_日本酒3杯目

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2015/11_看板

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2015/11_季節によって暖簾の色が変わるそうです

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2015/9_にぎり①コハダ

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2015/9_にぎり②スミイカ

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2015/9_にぎり③シマアジ

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2015/9_にぎり④鰹の藁焼き

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2015/9_にぎり⑤かすご（血鯛）

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2015/9_にぎり⑥中トロづけ

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2015/9_にぎり⑦秋刀魚

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2015/9_にぎり⑧車海老

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2015/9_にぎり⑨イクラの手巻き（とかみ風）

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2015/9_にぎり⑩赤ウニ

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2015/9_にぎり⑪北寄貝（おこのみで追加）

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2015/9_にぎり⑫穴子

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2015/9_にぎり⑬干瓢巻き（おこのみで追加）

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2015/9_締めの自家製玉子焼き

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2015/9_先付：銀杏

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2015/9_つまみ①平目のお造り

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2015/9_つまみ②つぶ貝の造り

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2015/9_つまみ③鮑の酒蒸し、肝の味噌漬けと煮汁から作ったジュレがけ

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2015/9_つまみ④毛蟹の茶碗蒸し

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2015/9_つまみ⑤秋刀魚の肝の味噌和え、新イカ、筋子

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2015/9_つまみ⑥えぼ鯛の塩焼き

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2015/9_蜆のお椀（実はみそ汁でした）

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お酒①

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お酒②

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白木のカウンター、店内もかなり明るめ。

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暗闇の中煌々と灯りがついてるのですぐわかります。

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2016/10/14 更新

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虎太郎がゆくさんが投稿した鮨はしもと（東京/新富町）の口コミ詳細

移転鮨はしもと新富町、八丁堀、宝町/寿司

ジャンルから探す

予算

営業時間

虎太郎がゆくさんが投稿した鮨 はしもと（東京/新富町）の口コミ詳細

移転鮨 はしもと新富町、八丁堀、宝町/寿司

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

虎太郎がゆくさんが投稿した鮨はしもと（東京/新富町）の口コミ詳細

移転鮨はしもと新富町、八丁堀、宝町/寿司