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2016/12_鮪の突先の手巻き
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2016/12_ほうれん草のおひたしと生いくら、香箱蟹
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2016/12_ひらめ
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2016/12_クエ
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2016/12_墨烏賊
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2016/12_春子鯛
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2016/12_赤身
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2016/12_中トロ
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2016/12_尾崎牛のローストと椎茸
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2016/12_こはだ
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2016/12_大トロ
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2016/12_平貝
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2016/12_甘海老の出汁ジュレがけ
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2016/12_車海老
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2016/12_さよりの昆布締め
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2016/12_天然虎河豚の白子とあら
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2016/12_鰹
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2016/12_鰆と自家製唐墨
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2016/12_鰤
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2016/12_煮蛤
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2016/12_バフン雲丹
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2016/12_あん肝と鮟鱇の身
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2016/12_のどぐろ
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2016/12_穴子（塩、つめ）
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2016/12_鮪のコラーゲンスープ
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2016/12_玉子
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2016/11昼_真鯛
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2016/11昼_春子鯛
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2016/11昼_平貝
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2016/11昼_赤身づけ
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2016/11昼_中トロ
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2016/11昼_こはだ（2枚づけ）
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2016/11昼_大トロ
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2016/11昼_新いか下足
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2016/11昼_いくら
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2016/11昼_車海老
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2016/11昼_鰤
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2016/11昼_煮蛤
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2016/11昼_鱚の昆布締め
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2016/11昼_馬糞雲丹
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2016/11昼_のどぐろ
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2016/11昼_穴子
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2016/11昼_魚のアラで出汁を取った味噌汁
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2016/11昼_玉子
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2016/11昼_（先付）蕎麦がき
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2016/8_鮪の突先手巻き
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2016/8_佐島の蛸 もずく 蛇腹胡瓜 梅酢和え
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2016/8_噴火湾の毛ガニ 唐津の赤ウニ 有馬山椒 白板昆布
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2016/8_金目鯛の燻製（生ハム仕立て）
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2016/8_賀茂茄子の茄子素麺 穴子のから揚げ ミニオクラ
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2016/8_胡麻鯖 玉味噌 しいたけ 豆板醤
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2016/8_ハタの酒蒸し 早松茸 九条ネギ
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2016/8_宍道湖の天然鰻 新銀杏 枝豆
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2016/8_口直しの玉ねぎ
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2016/8_真子鰈
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2016/8_墨烏賊
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2016/8_こはだ
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2016/8_赤身づけ
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2016/8_中トロ
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2016/8_大トロ
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2016/8_春子鯛
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2016/8_平貝
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2016/8_車海老
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2016/8_鱚の昆布締め
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2016/8_蒸し鮑と肝
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2016/8_煮蛤
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2016/8_雲丹
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2016/8_のどぐろ
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2016/8_穴子
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2016/8_鮪のコラーゲンスープ
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2016/8_玉子
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2016/7_真魚鰹と新玉ねぎ
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2016/7_真子鰈
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2016/7_こはだ
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2016/7_赤身
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2016/7_中トロ
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2016/7_車海老
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2016/7_アラ
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2016/7_墨烏賊のゲゾ
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2016/7_春子鯛
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2016/7_鱚の昆布児め
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2016/7_煮蛤
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2016/7_鰺
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2016/7_鮪のカマ
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2016/7_馬糞雲丹
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-
2016/7_のどくろ
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2016/7_穴子
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2016/7_鮪の突先の手巻き
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2016/7_玉子
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2016/5_平貝
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2016/5_鱚の昆布締め
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2016/5_煮蛤
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2016/5_赤身づけ
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2016/5_赤身中トロ
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2016/3_さより
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2016/3_平貝
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2016/3_赤貝の紐の醤油漬け
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2016/3_赤身づけ
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2016/3_霜降り中とろ
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2016/3_霜降り大とろ
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2016/3_えぼ鯛昆布締め
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2016/3_こはだ
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2016/3_煮蛤
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2016/3_車海老
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2016/3_クエ（アラ）
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2016/3_墨烏賊下足
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2016/3_春子鯛
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2016/3_雲丹
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2016/3_のどぐろ
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2016/3_穴子
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2016/3_鮪突先の手巻き
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2016/3_玉子
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2016/3_
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2016/02_平目
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2016/02_墨烏賊
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2016/02_さより
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2016/02_赤身
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2016/02_中トロ
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2016/02_大トロ
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2016/02_こはだ
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2016/02_車海老
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2016/02_甘鯛
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2016/02_平貝
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2016/02_鯖
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2016/02_赤貝
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2016/02_煮蛤
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2016/02_雲丹
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2016/02_のどくろ
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2016/02_穴子
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2016/02_玉子
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2016/02_毛蟹と新ワカメ
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2016/02_白魚、ばってら昆布
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2016/02_白川（白甘鯛）
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2016/02_牡丹海老、柚子胡椒ジュレ、海老の殻
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2016/02_鰹の生ハム
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2016/02_ヤリイカ
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2016/02_甘鯛の酒蒸し、九条葱
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2016/02_桜鱒塩焼き、赤酢を煮詰めたソースで
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2016/02_にぎり後半
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2016/02_つまみ
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2016/02_佐藤さん
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2016/02_
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2015/10_秋刀魚
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2015/10_スミイカの下足
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2015/10_生イクラ
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2015/10_ホシガレイのエンガワ
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2015/10_かます
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2015/10_穴子
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2015/10_ホシガレイ
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2015/10_春子鯛
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2015/10_車海老
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2015/10_鱚の昆布締め
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2015/10_雲丹
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2015/10_大トロ
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2015/10_ノドクロ
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2015/8_シンコ（4枚）
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2015/8_白イカ
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2015/8_トリ貝
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2015/8_車海老
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2015/5_ランチ1貫目：真鯛
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2015/5_ランチ2貫目：墨烏賊
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2015/5_ランチ3貫目：シマアジ
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2015/5_ランチ4貫目：赤身のづけ
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2015/5_ランチ5貫目：中トロ
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2015/5_ランチ6貫目：コハダ
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2015/5_ランチ7貫目：えぼ鯛
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2015/5_ランチ8貫目：車海老
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2015/5_ランチ9貫目：平貝
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2015/5_ランチ10貫目：鱚
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2015/5_ランチ11貫目：鰺
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2015/5_ランチ12貫目：煮蛤
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2015/5_ランチ13貫：雲丹
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2015/5_ランチ14貫目：大トロ
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2015/5_ランチ15貫目：のどぐろ
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2015/5_ランチ16貫目：穴子
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2015/5_玉子
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低温でじっくり熱を入れた北海道産牡蠣と聖護院大根
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2015/10_蕎麦がきと松茸
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2015/5_ランチ 先付の鱧
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2015/8_甘海老の柚子胡椒ジュレがけ
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2015/8_尾崎牛のロースト
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2015/8_鱧とトマト
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2015/8_天然鰻と黒ムツの焼きもの
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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
久々のとかみはお昼に1人鮨。
一番奥の席に案内してもらって将太さんのにぎりの所作を眺めながらの食事です。
相変わらずお客さんは海外の方が多いですね。
あとは、比較的若めの方も多いのもこことかみの特徴。
銀座寿司デビューをする寿司屋としておススメです。
【2018年5月のお昼のにぎり（16貫）】
★いさき（今年は寿司屋で良く見かけます）
★白いか
★平貝
★春子鯛
★赤身
★中トロ
★大トロ
★こはだ
★車海老
★鰹
★鱚（だったかな？）
★煮蛤
★鰺
★雲丹
★のどぐろ
★穴子
★鮪の突先
★玉子
お会計：12,000円＋税