呑助さんが投稿した小魚料理とみ助（広島/堀川町1）の口コミ詳細 [食べログ]

この口コミは、呑助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

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

小魚料理とみ助胡町、銀山町、八丁堀/日本料理、海鮮

3回

夜の点数：4.5
- ￥8,000～￥9,999 / 1人
- 料理・味 4.5
  
  |サービス 3.5
  
  |雰囲気 3.5
  
  |CP 3.2
  
  |酒・ドリンク 3.5

3回目

2024/01 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス3.5
- | 雰囲気3.5
- | CP3.2
- | 酒・ドリンク3.5 ］
￥8,000～￥9,999

/ 1人

仕入れの苦労は尽きないようです

昭和42年（1967年）の創業で、先代親父さんから息子さんに引き継がれ、もう20年以上でしょうか。

前もってお願いしておけば冬場の日本海のノドグロや瀬戸内の穴子でも最良のネタが堪能できますが、
特に魚介類はご多分に漏れず昨今の気候変動で仕入れに苦労は尽きないようです。
最近は我儘を言わずにその日のネタケースにあるものをいただいています。

とは言え、お決まりのネタが多いのですけどね。

付き出しは白子ポン酢。鮮度がいいと瞬間の湯通しで最高の舌触りに仕上がりますね。
鰆タタキ　ニンニクの効いたタレに茗荷と白菜、ネギ
穴子白焼　瀬戸内の穴子は(白)焼に限ります。
揚げ物はカキフライ（好きな個数で注文）1月になるとカキも大粒です。
アジフライ　もう当店人気ネタで水槽から活けがあれば、無くてもネタケースから選べば。
冬場で肝のプリプリした皮はぎや虎魚（おこぜ）も入荷なく、この日のメインはアコウ煮付。
ややや、これは立派。香港ならより高く珍重されそう。
そして〆はウニ丼。見てのとおりで山陰のウニだったかな。

日本酒は各地の日本酒、広島を中心に揃います。
3人で約24,000円

アコウ煮付　頬肉がプリン

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ウニ丼

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鰆タタキ　ニンニクの効いたタレに茗荷と白菜、ネギ

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アコウ煮付　食べログ的に撮ると

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1月になるとカキも大粒

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穴子白焼

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穴子白焼

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アジフライ　火の通し方に注意してあります

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アコウ煮付

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カキフライは好きな個数で

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ウニ丼

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ウニ丼(2,750)

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カキ塩辛

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付き出しは白子ポン酢

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日本酒

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酒の品書き

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2024/07/12 更新

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2回目

2020/02 訪問

夜の点数：4.5
- ［料理・味5.0
- | サービス4.5
- | 雰囲気4.0
- | CP3.5
- | 酒・ドリンク4.0 ］
￥10,000～￥14,999

/ 1人

高みを目指して

瀬戸内や山陰の旬の素材が温厚な店主夫婦のもてなしで楽しめる店。
オコゼやノドグロなどを頼めば値段はそこそこしますが、それに応えてくれる質の料理を出してくれる。
カウンター正面に並ぶ食材と水槽を見ながら予算も伝えればそれなりで収まるはずです。

また大将一人で奮闘しているので注文が集中すると時間がかかるので急ぎたければ開店早々に来るのがいい。（酢牡蠣やカウンターに並ぶ大鉢料理（白和えや野菜や魚卵の煮物など）でしのぎつつ待てば）

ハレの日には思い切り頼んで酒飲んで諭吉超えになったけど大満足。

そういや季節外れの注文して無いとわかるとビールだけで帰った隣の若い客もいたけど、牡蠣に限らず天然物は旬があることをよく考えて注文せんと。
一年中同じネタがあるわけじゃないので。

ノドグロもテニスの錦織（地元松江の名物でもあり）選手が美味いと言ったこともあり近年は漁獲量も減り大きなものは仕入れ値で諭吉超えだとか、広島の冬と言えば小イワシも名物だったが水温の変化のせいか水揚げが激減しているそうで、旬の魚介を仕入れるのも大変らしいけど益々高みを目指してもらいたいものです。

喉黒の塩焼は頂点の味わい

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虎魚のお造り

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鰆のたたき

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★カワハギ冬は肝が太って美味い！

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牡蠣バター焼

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身の厚い太刀魚の塩焼。

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虎魚のアラは赤だしに

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虎魚は冬こそ

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虎魚の胃袋

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ノドグロのノドグロ

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特大キンキ（吉次とも呼ぶ）

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太か太刀魚

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鴨ロースト

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牡蠣バター焼き

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サザエ壺焼き

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2019年初物の牡蠣は焼きで。素晴らしい

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小イカの煮付け

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特大キンキ塩焼(時価)

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★特大キンキ塩焼

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特大赤貝

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★肉厚、赤貝

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2020/11/06 更新

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1回目

2015/07 訪問

夜の点数：4.5
- ［料理・味5.0
- | サービス4.5
- | 雰囲気4.0
- | CP3.5
- | 酒・ドリンク4.0 ］
￥5,000～￥5,999

/ 1人

★再訪多数★～瀬戸内の白身を満喫するならここ

【2015年盛夏】
わずかな滞在時間で再訪。

この日は手頃な大きさのアイナメのアラ（頭）があったので酒蒸しでお願いしました。
こちらではネタを見ながら好きな料理法で仕上げてもらうのが一番満喫できます。

アイナメの身は昆布〆にしてありましたが、西に来ればやはり鱧にも目移りします。
鱧落としで冷酒とスタート。

酒蒸しはボリュームたっぷりに仕上げられていて、鮮度の良さから蒸しても身がプリプリしています。
鯛の鯛ならぬアイナメのアイナメは骨がしっかりしていてうまく解体できず（笑）

久々に瀬戸内の魚談義に美味しい料理と店主夫妻との話を楽しむことができました。

【2013.5】
今年初めての訪問は白身づくしで瀬戸内の原点を見直す旅。

オコゼの造り
こちらでも貴重な大ぶりのオコゼ（虎魚）は身もたっぷりで厚めにひいてもらいました。
適度な弾力をたたえる身は薄造りとはまた違う食感を楽しめて、オコゼ特有の甘みが口いっぱいに広がります。
湯引きした胃袋や食道あたりは内臓とは思えない厚みと歯ごたえに酒呑みとしては頬が緩みっぱなし。
中骨と腹骨を剝いた部分はカラリと揚げられ、生もののアクセントとしても良いし、仕上げの赤だしはこの魚の
最大の魅力であるゼラチン質たっぷりの皮の部分を余すところなく食べ尽くすのに最適な方法です。

この日のオコゼ、こちらで食べてきた中でも一番印象に残るものでした。

カワハギの造り
とみ助の顔？とも言えるカワハギですけど、季節はもう初夏の陽気だというのに肝はまだまだ脂がのっていて
十分に肝醤油としての役目を果たしてくれました。
この日のカワハギも少し大ぶりだったので厚めにひいてもらいました。

酒は地元の誠境・幻で。

それにしても早い時間から満席で注文が飛び交うのですが、大将（もう息子さんと言うにはおこがましい）の
実に手際の良い調理と女将さんのてきぱきした仕切りには自信と安定感すら漂う感じで嬉しく感じました。

穴子どんぶり、小イワシも文句あるはずもなく、写真コメントを参照いただきたい。

【2011.3】
仕事やプライベートを含めて帰広するたびに年数回はお邪魔していますが息子さんにバトンタッチしてから
ペースが落着いたようです。
店主らしい風格も出て女将さんの手馴れた仕切りも堂に入ってます。

素材はもちろん、この雰囲気がゆっくり瀬戸内の旬を味わうのに気軽でいいです。

*こちらの素性がご夫婦にバレてしまいました（笑）別に構わないんですけどね(^^)
　「県外から来る人来る人注文が似通っているんで気になって調べたら（過去の注文を控えていたなんて！）
　呑助さんと同じなんだから」
　でも県外のお客さんが明らかに増えたそうで、これも食べログ効果なんでしょう。
　
ともあれ、真面目にやっているお店は繁盛してもらいたいものです。
子々孫々まで「富助」でありますように。

【2009.5】
今回は４人で訪問。
板場のメインは親父さんから息子さんへ。
しかしいつも通りのリズムで淡々と刺身を引く若大将。

ネタケースの魚はいつもにも増して美味そうなものが並び目移りしきり。

大粒の夜鳴貝があり全部いただきます。こりこりしてこの貝特有の香りが鼻に抜けていく。

小鉢に始まり、小いわしに鰹たたきに皮はぎ刺、キンキの脂のノリは写真の通り。
幸い自分達の滞在中はお客も少なく、ゆったりめのカウンターで店主夫婦との会話も弾む。
食べ終わりかけにちょうど数組が入店、頃合よくバトンタッチと相成りました。

翌日朝食用おにぎりも頼んで焼酎も２本。満足満足。

【2009･1　～相変わらず丁寧な仕事ぶり～】
瀬戸内小魚料理の秀逸店。
出張の度に顔を出すがいつ行っても変わらぬ雰囲気と味が堪能できる。
昔は立町の裏にあったが親父さんも歳を重ねたなぁ。

カウンター上の日替わりの小料理をつまみながら、メインの魚料理を待つ。
息子さんとの息の合った仕事ぶりを見ながら飲むも良し、親父さん達との
会話を楽しみながら飲むも良し（親父さんは本来寡黙な方です）。

年明けにも知人とぶらり。
瀬戸内ならではの小いわしは生姜醤油で。
（この日は残り少なく〆鯖と：写真）
牡蠣料理も酢の物、フライと何でもあり。生子酢に鰆のたたき。
鰹の季節には独自のタレのたたきもはずせない。

メインはいろいろあれど、冬場は特に皮はぎのお造り。
親父さんがいつも丁寧に引いてくれます。生肝付きなので
一部そのまま食し残りは肝醤油にして刺身を堪能。
河豚より旨いという意見もさもありなん。
関東で何故こんなにうまい魚が入らないのか不思議だ。
（鍋用に肝も全て除いたものは売っているが論外）

少々値は張るが、おこぜのお造りも瀬戸内を堪能できる。
食べた後のアラを使っての赤だしで締め。

広島にしては日本酒のみならず焼酎もまずまず揃う。
焼酎の湯割りに山葵を入れて飲むのを教わったのは親父さんから。

カウンターのみなので接待向きとかではないと思うが、気の置けない
相手とならば気にならないだろう。
程よい賑やかさが心地よい。

親父さん、いつまでも元気で頑張ってください。

仕入れたての寒鰤は寝かせが浅いので脂身がまだ固めでした

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半分で手のひらサイズを超えるワタリガニ

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鰻白焼き

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鰻白焼き

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太刀魚よ！これこれ！

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新鮮な野菜が添えられ彩りもキレイ

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こんな身の厚い太刀魚は関東ではなかなかお目にかかれない

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お通しの貝

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カレイ味噌漬け脂のノリ、味噌味の滲み加減は最高！

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アジフライ当店の実力の一つは揚げ物でわかる

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鰻ざく

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天然真鯛のかぶと煮

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鱧の落としでまず一献

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2kg見当のアイナメの頭を酒蒸しで

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新鮮なアイナメの身が弾けています

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アイナメのアイナメ(鮮度良すぎて分離できず)

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オコゼの赤出汁：ゼラチンがスゴイよ！

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大ぶりのオコゼの造り（骨と腹骨剥き身の揚げ・肝・胃袋湯引き添え）

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鰆のたたき

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もはや定番（笑）のおこぜ刺し：ふぐ以上とも言えます

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弾力のある白身、ウマいね

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小鰯に生ダコ

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あこぜの赤だし：ゼラチン質が魅力です

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注文後に焼き始めて作られる穴子丼。タレは広島らしくやや甘め

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厚めでプリプリした白身は最高です

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今回は大きめのカワハギで身も少し厚めにひいてもらう超ウマい！

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胃袋までが本当にウマい

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オコゼもここまで厚く引いてあると口の中で踊ります

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皮はぎ刺身（生肝付）09.Jan

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オコゼの〆は赤出汁

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定番の小イワシ刺身は清廉な味

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夏は鱧落としですな

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内子もたっぷり

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白焼きの穴子にタレを塗り重ねて歯ごたえも楽しめる

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穴子どんぶりは広島ならでは

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うに丼にはワサビ醤油が回し掛けてある

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小ぶりのニナ貝

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皮はぎ刺身（生肝付）09.Jan

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立派な赤貝（'11/3）

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脂のり良し！キンキ煮つけ（'09/5）

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平貝（'11/3）

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鰹たたき('08/5)

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アジ塩焼き（'10/7）

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鮎塩焼き（'10/7）

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夜泣貝（'10/7）

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皮はぎ刺身('08/10)

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平貝（'11/3）

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立派な赤貝（'11/3）

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小いわし

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中骨まで脂のりのりキンキ

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夜鳴貝アップ！（'09/5）

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アジ塩焼き（'10/7）

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アジ塩焼き（'10/7）

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鮎塩焼き（'10/7）

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鮎塩焼き（'10/7）

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夜鳴貝（'09/5）

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皮はぎ

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〆鯖・小いわし

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鰆たたき

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地鯖刺身

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ネタケースにはのど黒・タチウオなど

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皮はぎ～

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アジのアジ（'10/7）

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7月某日のお通し（'10/7）

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お通しは子持ちイカ煮付け（'10/7）

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ネタケース

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ネタケースオコゼ

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ネタケース鮎

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鰹たたき（'10/7）

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鰹たたき（'10/7）

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小いわし（'10/7）

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お通し

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地元の冷酒で

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お通しの数の子

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アコウの腹の照りが〜

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大きなアコウがあったので半身を煮付けにしてもらいました

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冬ではないから肝が細いんですけど白身が食べたくて頼んだカワハギ

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小イワシは抜群の鮮度

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2015年文月

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店内Menu

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店内Menu

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店内Menu

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2020/08/31 更新

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呑助さんが投稿した小魚料理とみ助（広島/堀川町1）の口コミ詳細

小魚料理とみ助胡町、銀山町、八丁堀/日本料理、海鮮

ジャンルから探す

予算

営業時間

呑助さんが投稿した小魚料理 とみ助（広島/堀川町1）の口コミ詳細

小魚料理 とみ助胡町、銀山町、八丁堀/日本料理、海鮮

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

呑助さんが投稿した小魚料理とみ助（広島/堀川町1）の口コミ詳細

小魚料理とみ助胡町、銀山町、八丁堀/日本料理、海鮮