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富山 白海老
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富山 白海老
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愛知 アズキマス
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愛知 アズキマス
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岩手 帆立
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岩手 帆立
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愛知 あら
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愛知 あら
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鹿児島 ヒラブリ
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鹿児島 ヒラブリ
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大分 豊後鯵
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大分 豊後鯵
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和歌山 白甘鯛
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和歌山 白甘鯛
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北海道 甘海老
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北海道 甘海老
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三重 縞鰺
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三重 縞鰺
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三重 鰆炙り
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三重 鰆炙り
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千葉 赤身
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千葉 赤身
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長崎 喉黒炙り
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長崎 喉黒炙り
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宮城 中トロ
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宮城 中トロ
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北海道 馬糞雲丹
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北海道 馬糞雲丹
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茶碗蒸し
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赤だし
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デザート
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愛知県碧南市にある寿司店、平日の11時頃にランチ目的で2名での訪問。
カウンター席に案内され、予約時に注文しておいたこのコースを頂く。
★ 大将おまかせ握り 4400円
〜〜 直感的に感じたお店のポイント 〜〜
◎ 熟成に拘った最高のネタをリーズナブルな価格で味わえる
訪問時の状況や料理の内容を簡単にまとめたので、参考にして頂けたら幸いです。
駐車場は店舗正面にあり、店内はカウンター席やテーブル席が並ぶお洒落で明るい空間。
完全予約制のお店で、今回は我々の他に1組2名のお客と共に待望のランチタイムがスタート。
予め14貫との案内があり、ネタの産地や熟成期間など丁寧に説明がされながら提供される。
この日の内容は以下の通り。
☆ 富山 白海老
☆ 愛知 アズキマス 10日熟成
☆ 岩手 帆立
☆ 愛知 あら 2週間熟成
☆ 鹿児島 ヒラブリ 2週間熟成
☆ 大分 豊後鯵 4日熟成
☆ 和歌山 白甘鯛 1週間熟成
☆ 北海道 甘海老
☆ 三重 縞鰺 4日熟成
☆ 三重 鰆炙り
☆ 千葉 赤身 10日熟成 160キロ
☆ 長崎 喉黒炙り 紅瞳
☆ 宮城 中トロ 2週間熟成
☆ 北海道 馬糞雲丹
・ 茶碗蒸し
・ 赤だし
・ デザート
富山湾の宝石と言われる白海老からスタート。
白く透き通った身はほんのり甘く、最初の1貫から驚きの美味しさ。
岩手三陸海岸の帆立、大きく肉厚で濃厚な甘みが特徴。
平政と鰤のいいとこ取りハイブリッド魚、初めて口にしたヒラブリは程よい脂のりで熟成の旨味。
白甘鯛は熟成もあって、非常にねっとりまったりな甘みを堪能できる。
炙りは鰆と喉黒、皮目の脂を炙る事で最大限に旨味を引き立てている。
本鮪の赤身、これは私がこれまで頂いた赤身では間違いなく濃厚で最高に美味しいと感じた1貫。
最後に馬糞雲丹、新海苔の風味と味わう雲丹は非常に甘くて最高。
此方の若き大将が独立前、今から3年半前に握って頂いて以来のお寿司。
独立されたと知り、いつか訪問したいと思って念願だったこの日。
期待以上に当時よりレベルアップした格好いい大将、感激のご馳走。
キリ番に相応しいのだが、2月最初のレビューとなりました。
ごちそうさまでした。
訪問時 3・54/31件