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201511再訪
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201511再訪
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201511再訪 沖縄もずく
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201511再訪 煮アワビ
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201511再訪 煮蛸
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201511再訪
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201511再訪
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201511再訪 のどぐろ
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201511再訪 甘海老昆布締め
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201511再訪
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201511再訪 けんいか
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201511再訪 さより
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201511再訪 漬け
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201511再訪 大間トロ
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201511再訪 筋子味噌漬け炙り
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201511再訪 コハダ
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201511再訪 煮はまぐり
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201511再訪 馬糞雲丹
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201511再訪
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201511再訪
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201511再訪 煮穴子
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201511再訪 玉
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(表紙用) 半生のいいだこ
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(表紙用)勝浦生マグロ大とろ
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(表紙用)トロ
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再訪しました
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煮鮑
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煮蛸
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真鯛
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甘海老昆布締め
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白甘鯛
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半生ばちこ
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賀茂茄子 干し海老のお出汁で
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烏賊
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鱚
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ヅケ
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トロ
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しんこ
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煮蛤
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礼文の雲丹
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鯵
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穴子
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玉子
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かんぴょう巻き
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群馬県 淡緑
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沖縄 もずく
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小芋
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煮あわび
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半生のいいだこ
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岐阜県 房島屋
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明石の真鯛(背と腹)
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とりがい炙り
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きんきとホワイトアスパラと花山椒
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キャベツの酢漬け
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神奈川県 残草蓬莱
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からすみ
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剣先いか
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鱚
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勝浦 中とろ漬け
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大とろ
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静岡県 波瀬正吉
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こはだ
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煮蛤
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車海老
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芽ねぎのお吸い物
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雲丹
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穴子
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玉子
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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
大阪 福島のあまり何もなかった裏路地に2013年オープンした鮨屋 あま野さん。リーズナブルに本格的な鮨が頂ける名店です。和食のような多彩な優しいアテと2種類の赤酢を使用したふんわりとした握りは絶品です。日本酒の品揃えも豊富なのでそちらも楽しめますよ。
ーーーーーーーーーーー
2015/11再々訪
ーーーーーーーーーーー
友人との忘年会、メインのお店は福島の鮨 あま野さん。
超お気に入りのお店でしたが、ミシュラン獲得後、何故か少し疎遠になってたんですよね〜。1年4ヶ月ぶりの訪問です。
すでに酔っ払いなので日本酒スタート。
小左衛門 播州山田錦
再訪なので簡単に〜。
肴
・沖縄もずく
・煮アワビ
・煮蛸
・石鯛 腹身と背と
・明石オコゼのぶつ切り
・のどぐろ
・甘海老昆布締め
・筋子味噌漬け炙り(握り途中に)
素材を活かす優しい味わいの和食のような肴とパンチのある肴の両方が味わえるのが嬉しいところなんですよ。
群馬泉 淡緑
三千盛 小仕込純米
と酒が進みもはやベロベロです。
握りスタート。
・けんいか
・さより
・漬け
・大間トロ
・コハダ
・煮はまぐり
・馬糞雲丹
・煮穴子
やはりあま野さんはシャリがイイ！シャープなシャリで米の固さ、ほぐれ具合もなんとも言えず・・・ばっちり好みです。
肴、シャリ、居心地の良さ。
どれを取っても素敵なお鮨屋さんですね。
ごちそうさまでした。
ーーーーーーーーーーー
2014/07再訪
ーーーーーーーーーーー
あま野さんへ再訪。前回気に入ってしまったので、早く再訪したくてたまりませんでした。
沖縄のもずくから始まり、
煮鮑
煮蛸
真鯛の刺身
甘海老昆布締め
白甘鯛の焼き物
半生ばちこ
賀茂茄子を干しえびのお出汁
と肴が続きます。
いづれも、和食のような優しさがある肴で絶品。そして、出汁が上品で素晴らしいです。やはり間違いなかった。
握りは、
烏賊
キス
ヅケ
トロ
真子
煮蛤
雲丹
鯵
煮穴子
玉子
と全10貫＋〆にかんぴょう巻きを。
クセのない赤酢を使ったシャリは、本当に好み。口の中で粒を感じながらほどける絶妙な握りが良いですね。仕事された握りが多いのも素晴らしいです。
そして、日本酒のセレクトがやはり良いので、飲みすぎてしまいました。
今回は細かく書きませんでしたが、間違いのないお寿司屋さん。本来ちょっと尖ったお店が好きなんですが、この優しさを感じる握りも好みです。
ごちそうさまでした。また、行きます。
ーーーーーーーーーーー
2014/04訪問
ーーーーーーーーーーー
沖縄から帰ってきたら、きっと鮨と日本酒が恋しいだろうなーと思い、ずっと行きたかったあま野さんを予約してから沖縄へ。ワレながら素晴らしいヨミでした。
大将の前に座りまずは日本酒をお願いします。群馬県 淡緑、あまり耳馴染みのない銘柄ですが、旨い酒です。こういう品揃えが好きなんです。
・沖縄のもずく
このもずくのために京都まで買い出しに行かれているとのこと。ねっとりとした食感が良いですね。
・小芋
ん？これもねっとり。
・煮あわび
優しい味付けで好みです。
・いいだこ
生きてる状態で仕入れ、"いい"を半生で出して頂けます。新しい食感、記憶に残る一品ですね。
お酒のペースがすごく早いです。。岐阜県 房島屋 おりがらみを。これも耳馴染みのないお酒です。
・明石の真鯛(背と腹)
綺麗な皮付きの白身で、良い歯ごたえ。腹の脂のノリは抜群ですね。
・とりがい炙り
・きんきとホワイトアスパラと花山椒
割烹に来ているかのようなアテです。季節感もありこれはウマイ！
神奈川県 残草蓬莱を。
・からすみ
キャベツの酢漬けと蓮根 甘酢漬けをガリのかわりに。握りがスタートです。
・剣先いか
・鱚
甘酢で〆てあります。良い〆具合です。
シャリはクセが強くない赤酢を2種類使っているとのこと。赤酢ばっちりのクセのあるシャリも好きですが、まろやかなこちらも捨てがたいです。(要はなんでも旨けりゃいいってこと！)
・中とろ漬け
・大とろ
和歌山の勝浦の生マグロとのこと。やはり旨味が違います。素晴らしいマグロに酒が進んじゃいます。
静岡県 波瀬正吉を。さらっとこのような良い酒が出てくるところがすごいです。鮨屋でこの銘柄は値段にビビッてしまいますが。。
・こはだ
シンプルに旨いこはだです。
・煮蛤
大好きな煮蛤、甘めのつめも美味しい～。
・車海老
・芽ねぎのお吸い物
真鯛のあらのキンキでとった出汁が優しい味ですね。芽ねぎの食感も面白い。
・雲丹
とろっとした雲丹で素晴らしい！
・穴子
裏面を見せた握り方が面白いですね。ふわっと崩れる身も抜群です。
・玉子
大将の距離感も良く、程よく色々なお話をして頂けました。居心地も非常に良いお店ですね。
以上で、お酒も入れて15000円ジャスト。・・・えっ！？1万5000円？？安くないですか？お酒も良いものが入ってましたよ？と、久しぶりに価格でもびっくりしました。
近々再訪したいと思います。ごちそうさまでした。