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赤羽橋駅から5分ほど
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八海山のビール
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絹もずく
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あおさとコノワタの茶碗蒸し
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酒器がオシャレ
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磯自慢
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赤うにとボタンエビ
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ハマグリ
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鰹藁焼き
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渡舟
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つぶ貝
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ホタルイカ沖漬け
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マナガツオ塩焼き
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勝駒
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ガリ
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春子
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鱸
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金目鯛
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武者修業
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墨烏賊
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マグロ一つ目(中トロ？)
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マグロ二つ目(大トロ？)
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マグロ三つ目(赤身？)
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コハダ
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鳥貝
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バフンウニ
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車エビ
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赤出汁
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鯵
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クロムツ
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穴子
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玉子焼き
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常連さんが作ってくれたという時計がかわいい
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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
「東麻布 天本」さん
東京はもちろん、全国でも屈指の鮨の名店。それ故予約は困難で、なまじ諦めまじりの憧れを抱いておりましたが、運良く予約が取れたので先輩と共に伺いました！
赤羽橋駅より5分ほど。オフィスビルが立ち並ぶ中に気品ある佇まい。
予約時間に扉が開かれ、予約名を告げて店内へ。
早速ビールを頼んでお料理スタートです。
ちなみにビールは八海山のビール。フルーティーで飲みやすいタイプです。
この日の流れは
○おつまみ
・絹もずく
・あおさとコノワタの茶碗蒸し
・赤うにとボタンエビ
・ハマグリお椀
・鰹藁焼き
・つぶ貝
・ホタルイカ沖漬け
・マナガツオ塩焼き
○握り
・春子
・鱸
・金目鯛
・墨烏賊
・マグロ三種
・コハダ
・鳥貝
・バフンウニ
・車エビ
※赤出汁
・鯵
・クロムツ
・穴子
※玉子焼き
おつまみ多めの構成ですが、このおつまみがひたすらに美味！永遠にお酒が進むヤツです！w
絹もずくの食感と爽やかな酸味～香り立つあおさとコクのあるコノワタの茶碗蒸しコンボに初っぱなからガッツリ胃袋を掴まれましたw
どのおつまみも抜群で満足しかけていると、まだ握りを食べていないことに気付きw先輩と話していると、
「つまみで感動していただきまして、握りでそれを越えていくことが毎度の目標なんです」
と大将。そのお言葉通り、ここから絶品の「鮨」が続々と提供されていきます。
一品毎に大将から説明をされるのですが、簡潔で分かりやすく所々にユーモアもあって楽しく食事をすることが出来ます。
全て美味でしたが、マグロとコハダ、鳥貝が個人的に優勝！
マグロは三種類提供されましたが、それぞれ特徴がありつつ、とろけるような質感と上品な甘味、微かな酸味のバランスが抜群！
コハダは酸味がしっかりしていたのですがキツ過ぎず、ヒカリモノ好きな私の嗜好にバッチリ刺さりました！良い意味で今までの余韻をリフレッシュできます。
鳥貝は食感が楽しく、旨味がしっかり。当然臭みなど全く感じません。色素も鮮やかです。低温で短時間火をいれるのがポイントとのこと。
そして赤出汁！様々な魚のアラで取った出汁がベースで、赤味噌の風味の奥に押し寄せる旨味！！
あぁ～ポットで持って帰りたい！w
最後の玉子焼きも〆にピッタリで大満足！
美味しさはもちろん、大将の軽妙な話術で堅苦しい雰囲気などなく、自然体で食事を楽しめました！接客のホスピタリティも素晴らしく、人気も納得です。
また予約を頑張って取りたい、私史上でも最上位のお店でした！
ごちそうさまでした！