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平目
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こはだ
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かわはぎ
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かわはぎ 肝ポン酢
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めじまぐろ 漬け
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穴子の雉焼き
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たい
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いさき
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かわはぎ
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きす
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こはだ
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潮汁
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漬け
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とろ
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あわび
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あじ
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はまぐり
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すみいか
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赤貝
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あなご
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店内
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外観
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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
小笹寿し。私なんぞがどうこう言えるお店ではありません。
江戸前寿司の名店であります。
この日は開店と同時に入店。
「いかがなさいますか？」とたずねられたのでつまみからお任せでお願いしました。
・ひらめ
・こはだ
・かわはぎ 肝ポン酢
・めじまぐろ 漬け、
・穴子の雉焼き
菊花に美しく盛られたかわはぎの薄造り、旨みが分厚く、また肝ポン酢がこれまた濃厚で
とも合えにすると得も言われる艶かしさであります。
めじまぐろの漬けはたっぷりと切り出されて、大葉、ねぎ、生姜を刻んだ薬味がピリッと爽やかに
全体を引き締めいい仕事をしています。
こちらの名物の穴子の雉焼き、身はふわっと香ばしく皮下の程よい脂がとろっと下に溶けるようです。
「そろそろ握りますか。。。」
・鯛
・いさき
・かわはぎ
・きす
・こはだ ２貫
・（潮汁）
・漬け
・とろ
・蒸し鮑
・鯵
・煮蛤
・赤貝
・墨いか
・穴子
ネタは大きめですが不思議と口に運ぶと大きさがじゃまにならない。
食べ応えはありますが、みなバランスよくほぐれて咽をするりと落ちていきます。
印象深かったのは見事な大きさの赤貝。
大きいですが大味でなく繊細で旨みがずっと続き、最後に磯の香り。。。ではなく
みかんの風味がふわっとしました。こんな素晴らしい赤貝を食したのは初めてです。
総じて思うのですが、やはり東京は「格」が違う。すべてが違いました。
美味しい寿司を食べさせてくれる店は関西含め全国に少なからずあると思いますが、
主人を含めお店の歴史やその佇まい、それらから感じさせてくれる風格のある寿司屋というものは
東京にしか存在しえないと思います。
それが「本場」の「本場」たる由縁なんでしょう。
ここに来る事ができて本当によかったです。
（ＲＸ-１００ Ｍ２撮）