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勢子蟹と松茸あん
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煮蛸
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鮑のリゾット
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鮑のリゾット
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キンキ煮
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和麺 トリュフ、キャビア
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鰻の蒲焼き
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中トロ
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墨烏賊
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春子鯛(カスゴダイ)
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喉黒昆布〆
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漬け鮪
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中トロ炭炙り
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牡丹海老
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雲丹
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和牛雲丹
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おはぎ
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太巻き
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バフンウニ
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ムラサキウニ
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抹茶
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抹茶
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フルーツ
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スマホ置き
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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
この道36年の熟練大将が手がける高級鮨店が満を持してオープン。
新宿三丁目駅から徒歩３分ほどで新宿駅からも徒歩圏ですがの繁華街の喧騒から隔たれた隠れ家的立地です。
新築らしきガラス張りの瀟洒なビル2Fにありました。
扉を掛けるとすぐに和服姿の素敵な女性店員さんが笑顔でお出迎え。丁寧なおもてなし感に早速高級店の風格を感じます。
店内は厨房を囲むカウンターに8席のみ。白木を多用したインテリアで柔らかな明るさと清潔感があり、ゆったりしたレイアウトでどの席からも大将の仕事ぶりが良く見える造りになっていました。手元に置かれた表札大の畳プレートはなんとスマホ置き。初めての好待遇にスマホ自身も驚いたことでしょうｗ
メニューはおまかせコース33,000円の一本勝負。
まず鮨の前に料亭のような一品料理が次々と提供されます。
▪勢子蟹と松茸あん
▪煮蛸
▪鮑のリゾット
▪キンキ煮
▪和麺 トリュフ、キャビア
▪鰻の蒲焼き
厳選の高級素材がふんだんに使われた繊細な料理でどれもこれも唸る美味しさ。
兵庫産セイコガ二の身と内子、外子、蟹味噌の全部盛りと岩手産の香り高い松茸の組み合わせは重合された珍味のインパクトが強烈で初手の一品として掴みはOKの存在感がありました。
リゾットなど鮨店にしては攻めたメニューもふっくら炊いた米に肝ソースを和え柔らかに蒸した鮑を乗せ奥深い和風テイストに仕上げられています。トリュフとキャビアの麺は冷製パスタ風なのですが鮨との相性を鑑みてカッペリーニではなく和麺を使用されているとのこと。なるほどいろいろと緻密な計算がされているわけです。
お鮨は
▪中トロ
▪墨烏賊
▪春子鯛(カスゴダイ)
▪喉黒昆布〆
▪漬けマグロ
▪中トロ炭炙り
▪牡丹海老
▪雲丹
▪和牛雲丹
▪おはぎ(鮪タタキと沢庵を餡に見立ておはぎ風に握ったもの)
▪鮪とサーモンの太巻き(コースメニュー外サービスの一品)
全てのネタに仕事が施され醤油などは付けずにいただけます。小さ目に握られた黒酢のシャリはマイルドな味わいで食べ疲れせず実に好みの塩梅でした。口中ではらりと解ける絶妙な握り加減でボリューム感のあるネタとのバランスも非常に良いです。雲丹のクオリティが格別でバフンウニの軍艦は過去一でした！和牛握りにはムラサキウニが使用され食材の組み合わせに拘りを感じます。
大将は素材や調理についての説明はもちろんのこと原価までぶっちゃけてトーク炸裂。質問などにも気さくに応じてくださりライブ感のあるカウンター席で参加型のショーを観覧しているような楽しさでした。
食後のお抹茶は自分で点てるスタイル。なかなか稀有な体験で気分が上がります。
いただいたドリンクは
▪生ビール(サッポロエビス) 900円
▪紀土 純米吟醸ひやおろし 一合950円
▪菊勇 吟仕込み雨降大山純米酒 一合1,200円
▪七田 純米七割五分愛山ひやおろし 一合1,200円
このクラスの鮨店にしては信じ難いくらいの良心価格！お鮨に合わせたっぷり呑んで楽しんでもらおうというサービス精神が感じられます。季節感のある日本酒の品揃えも良く好きな銘柄、気になる銘柄が色々呑めて大満足でした。
なにもかもがツボすぎてこのお店を基準にしたらもう他のお寿司屋さんに行かれないレベル。
かといって気軽には通えないけれども絶対また行きたい。その日のために日々頑張りたいと思えるお店でした。