montclimさんが投稿した鮨大門（富山/魚津）の口コミ詳細 [食べログ]

この口コミは、montclim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

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鮨大門魚津、新魚津/寿司

3回

夜の点数：5.0
- ￥8,000～￥9,999 / 1人
- 料理・味 5.0
  
  |サービス 4.7
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク -

3回目

2021/05 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク- ］
￥8,000～￥9,999

/ 1人

久しぶりの訪問(以前は2015年12月・2016年3月)！3回目

予約日前日に19時の予約を17時からに変更してもらいました、当日17時に到着、若い県外からのカップル客(コロナ感染が怖い)、飛び込みの壮年夫婦（僕達のカウンター席に陣取るが僕達が入店し案内を乞うと僕達は予約客故に壮年の夫婦客を女将が小上がりに誘導されていた、鮨屋はカウンター席が一番である）・それとよく話すご婦人2人組でスタート、着席後開口一番に大将が「苦手なものはないですか？」と聞いてこられたのでサーモン系は苦手ですと申し上げた。
1貫目.小肌、大好きな小肌、飾り包丁もしっかりされ煮切と絶妙さが最高
2貫目.ケンサキイカこれは短冊に捌きチョット”小松弥助”の握りに似ていた、噛むとその甘さが口いっぱいに広がるのは”鮨小松弥助”のレジェンド森田大将に似ていた。
3貫目.甘エビ昆布〆、富山の定番の昆布〆が烏賊とマッチして最高に美味しい
※大将に今も築地(現豊洲市場)からネタを仕入れているんですかと問うと「最近ネタは地物が大半です」と大将、初めて訪問した時は「ネタはほとんどが築地からです」と言ってたのが変わったようだ、地元でも沢山の種類の魚が獲れるし能登や佐渡でも良いものが獲れるし本鮪も上がる、それと過去に来ていることを大将が思い出してくれて「以前はお一人でしたよね」とチョット思い出してもらって感激。
4貫目.細魚、ネギと摺生姜を乗せてある、握りを舌に乗せた瞬間生臭さを感じたが瞬時にそれを消す仕事である
5貫目.天然帆立、甘いただ切って乗せるどっかの寿司屋と大違いで飾り包丁の様に仕事がされている
6貫目.白海老、これは富山湾名物で富山の寿司屋の定番である
7貫目.僕は鯵（サーモン系は苦手と言ってあるので）、妻は桜鱒
前は若い衆がいたけどやめちゃってと大将、調理は大将だけ、大変そう。
8貫目.本ズワイガニ、市振漁港で水揚げされたことを証明するタグを見せて頂いた、こんな心配りもにくい。
※予約についてわからない所もあったので女将さんに電話でも予約出来るんですか？と問うたら「出来ますよ」と。
9貫目.真鯛、どの鮨屋でも出ることが多いがその仕事ぶりがニクイ。
10貫目.塩釜産マグロ漬け、良いネタと良い漬けぶりである。
※大将と隣のよく話す女性二人組と若いカップルが”金沢小松弥助”の話題で盛り上がり、大将が小松弥助のお弟子さんが来ていきましたよと話していた、どうやらその弟子は僕お気に入りの千葉出身の若い衆らしい、僕がその子の名前を言うとそうだったと大将は相槌を打っておられた、一流処の鮨職人も訪ねてくる、やはりこちらの大将も一流であることが伺える。
11貫目.沖縄産の中トロ(大トロとの中間かなと大将)とろけてしまう、やはり鮨は鮪が一番
12貫目.塩釜産の大トロ、3週間寝かせて出しているとの事、手を抜かない仕事ぶりが完璧。
13貫目.のどぐろ、北陸の定番、脂の甘さが口の中で広がり絶品である。
味噌汁椀、これも薄すぎず濃すぎずにぎりにベストマッチである
14貫目.北海道産”馬糞雲丹”雲丹も厳選され美味いのなんのって絶句だ。
15貫目.穴子、最後の握り、煮切と良い焼き具合の穴子がマッチしていくらでも食べれそう。
※握りお任せが終了しての感想はやはり鮨はこうでなければと改めて思う、煮る・漬ける・〆る・焼く等の仕事が素晴らしい、これぞ江戸前鮨である、やはり鮨職人は一流の鮨屋で修業された職人は最高だ、当然ながら大将の創意工夫とたゆまない鮨への拘りと努力が至る所に伺える鮨屋である、富山県一の鮨屋だと僕は思います。
今回は「ポケットコンシェルジュ」通しの予約だった、帰り際に大将から予約システムについて色々と教えてもらい「土日とか希望の予約が取りたい時は是非電話して見てください」との事でした、妻も感動し是非また来たいと宣う、江戸前鮨を堪能出来た時間でした、富山県での鮨は”鮨大門”で決まりです、本当に美味しかったです、ご馳走様でした、また必ず伺います。
因みに会計はクレジットカード払いです、会計は握りのみお任せで17,600円/2名でした、廉価だよね～、東京なら3万円以上はとられそう。

外観

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Up

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外観正面

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暖簾がかかった入口

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玄関先の盛り塩、こんな拘りも大好きだ

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内観をパノラマで

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ガリも最高

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薬味類

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握る大将

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ネタ箱

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同じく

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1貫目.小肌

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2貫目.ケンサキイカ

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3貫目.甘エビ昆布〆

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4貫目.細魚

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5貫目.帆立

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6貫目.白海老

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7貫目.僕の鯵

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7貫目.妻の桜鱒

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8貫目.ズワイガニ

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ズワイガニのタグ表

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ズワイガニのタグ裏

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9貫目.真鯛

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10貫目.漬け

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11貫目.中トロ

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12貫目.大トロ

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13貫目.ノドグロ

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14貫目.馬糞雲丹

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味噌汁、具は岩海苔かな

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15貫目.穴子

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2021/06/07 更新

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2回目

2016/03 訪問

夜の点数：4.7
- ［料理・味5.0
- | サービス4.7
- | 雰囲気5.0
- | CP4.0
- | 酒・ドリンク- ］
￥6,000～￥7,999

/ 1人

富山県では間違いなくNo.1（握りのみ）2回目

【2016年3月30日(火)PM.6:30】
2度目の訪問、行ってみるとなんと、鮨好きがよく見ているテレビ番組「早川光の最高に旨い寿司」の主役早川光がロケに訪れ、サイン入りの短冊が壁に立て掛けてあったのにはビックリ、金沢の「すし処　めくみ」とこの店を訪ねたとの事、僕は番組を見逃した、残念、そのコメントを聞いてみたかった、流石、早川光は目が高い(スタッフの貢献度も大きいのだろうけど)、そんなでこの鮨屋を選ぶ僕の口も肥えてきたのかな？
1.鮃の昆布締め(塩でいただきました、塩の産地を次回聞いてみよう)
2.墨烏賊(煮切りでいただきました)
3.生とり貝、柔らかくて煮切りとベストマッチ、写真撮り忘れた
4.鰯、酢で〆て供された
5.小肌、言わずもがな
6.甘エビ、今日一番インパクトがあった
7.大トロ、兎に角美味かった、これぞマグロ
8.漬け、酢橘とのマッチング最高
9.炙り金目鯛、脂の乗ったネタが炙ることにより旨味が活かされている
10.イクラ軍艦、今回も大変旨いと感じた一品
11.雲丹、昆布の香りが、大将曰く昆布を食べているから、納得
12.うなぎ
13.煮蛤、煮詰めの甘さと良く合っていた
15.穴子、今日も塩と煮詰めの2種を楽しむ
以上がお任せ握り(間違いもあるかも、隣客と話に夢中で)、7,900円でした。
今回は隣席に大阪から出張で富山に来ておられたお客様と鮨談義が弾み大将の話を含めとても楽しい時を過ごさせて頂きました、感謝。
ただ、感心や讃える事だけなら沢山のコメンターがコメントされるが、辛口なコメントも必要かな、そこで今回とても気になったのがあがり(お茶)出しの気配りがとても気になった、お茶を催促すれば良いのだが、店内はカウンターもテーブルも座敷も満席で忙しかった事があるのだろうが、今まで訪れた鮨屋ではどんなに客が多くてもそれは無かった、チョット残念。
でも、また行きます、旨かったです。

鮨通の作家「早川光」も来訪

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つけ場

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ネタケース

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鮃（昆布〆）

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スミイカ

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鯵

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小肌

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甘海老

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大トロ

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漬け

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炙り金目鯛

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最高のイクラ軍艦

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雲丹

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穴子

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蛤

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干瓢巻

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2021/05/18 更新

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1回目

2015/12 訪問

夜の点数：4.7
- ［料理・味5.0
- | サービス4.7
- | 雰囲気5.0
- | CP4.0
- | 酒・ドリンク- ］
￥6,000～￥7,999

/ 1人

富山県では間違いなくNo.1（握りのみ）初回

大将はとても人懐っこくて話し上手でナイスガイです、入店と同時に写真撮影をお願いすると二つ返事で快諾してもらった、大将との会話を少々、まず大将が「この店をどうして知ったのですか」との質問、僕「食べログで見つけました」、大将「何方からですか？」、僕「富山市です」、大将「行かれる鮨屋は？」、僕「富山市では、”鮨人”、金沢では”小松弥助”、”乙女寿司”、”志の助”がお気に入りです」、大将「みんな名店ですね、弥助さんは閉店されましたね」等々、鮨屋さんは多くが他店の事を話すとあまり良い顔をされないのにこちらの大将は気にしないようだ、最後まで話し相手をしてくれとても楽しく鮨を堪能出来た、鮨ネタにもとても拘っている、仕入先は富山湾もあり、築地からも取り寄せているとの事、やはり築地は良いネタが揃っている、シャリの酢の利き方も丁度良くてネタの味の邪魔をしない、ガリもとても優しい味だったこの店のガリが一番好きかも、口直しには最適である、女将も綺麗な方でお茶の量とかチェックされ良く気配りが行き届いていた、江戸前鮨「鮨大門」は僕の超お気に入りとなりました、近々に家内を伴い訪れたい。
1貫目.「ヒラメの昆布〆」、2貫目「赤貝」、3貫目「真鯛」、4貫目「マグロ赤身」、5貫目「大トロと中トロの中間」、ナメコの椀、6貫目「ヤリイカ」7貫目「甘エビ昆布締め」、8貫目「サヨリ」、9貫目「ホッキ貝」、10貫目「サワラ」、11貫目「鰭」、12貫目「のどぐろ炙り」、13貫目「イクラの軍艦」、14貫目「馬糞雲丹」、15貫目「穴子の塩とタレ2貫」以上、お任せ握り「税込7,600円」でした。

外観-1

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外観-2

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入口

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駐車場案内

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暖簾

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内観-1

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ネタケース-1

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ネタケース-2

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檜の一枚板カウンター

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数の子かな？

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1貫目.ヒラメの昆布〆

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2貫目.赤貝

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3貫目.真鯛

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4貫目.鮪赤身

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5貫目.大トロと中トロの中間

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ナメコの碗

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6貫目.ヤリイカ

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7貫目.甘海老

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8貫目.サヨリ

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9貫目.北寄貝

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10貫目.サワラ

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11貫目.小肌

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12貫目.ノドグロ炙り

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13軒目.イクラの軍艦

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14貫目.馬糞雲丹

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15貫目.穴子の煮詰め塗と塩乗せ

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箸帯

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「早川光」のサイン入り短冊

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墨烏賊

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大トロ

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鰻

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煮蛤

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干瓢巻き

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2021/05/18 更新

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montclimさんが投稿した鮨大門（富山/魚津）の口コミ詳細

鮨大門魚津、新魚津/寿司

ジャンルから探す

予算

営業時間

montclimさんが投稿した鮨 大門（富山/魚津）の口コミ詳細

鮨 大門魚津、新魚津/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

montclimさんが投稿した鮨大門（富山/魚津）の口コミ詳細

鮨大門魚津、新魚津/寿司