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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
日比谷ミッドタウンの中にある、初訪問のなんば。
言わずと知れた鮨の名店。知り合いの方に同行させていただきました。
お鮨はネタとシャリの温度が1℃単位で調整されている。一貫一貫、すべてが計算され尽くされた完成された形。
ツマミから握りまでどれも完成度が高く、感動の連続。
シャリが口の中で解ける感覚に鮨の奥深さを感じ、温度調整によるわずかな味の違いで食文化そのものに触れられるような特別な体験ができた。
難波大将が何度か優しく話をかけてくださって、
「あれ？聞いていたのと違う…」となりました。笑
Even a 1°C difference changes everything.
At Sushi Namba Hibiya, each piece is meticulously crafted with the perfect temperature balance between the fish and the rice.
From seasonal appetizers to the signature nigiri, every bite is a masterpiece.
Truly, one of the most renowned sushi restaurants in Japan.
──────────────────
【注文内容 / Course】
● ツマミ / Appetizers
・煮蛸 / Simmered Octopus
・のれそれ卵とじ / Young Conger Eel with Egg
・ニタリ鯨 / Beaked Whale ★
・きんき / Kinki Rockfish ★
・あん肝 / Monkfish Liver ★
・子持ち槍烏賊 / Roe-filled Spear Squid
・鮪フライ / Fried Tuna
・鯛の子 / Sea Bream Roe
・蒸し鮑 / Steamed Abalone ★
・焼き穴子 / Grilled Conger Eel ★
● 握り（温度）/ Nigiri (with temperatures)
・白烏賊 / Swordtip Squid（36℃ / 17℃） ★
・平目 / Flounder（36℃ / 20℃）
・春子鯛 / Crimson Sea-Bream（37℃ / 22℃）
・北寄貝 / Hen-Clam（37℃ / 17℃） ★
・細魚 / Halfbeak（37℃ / 19℃）
・鰯 / Sardine（36℃ / 18℃） ★
・虎河豚河豚白子 / Tiger Pufferfish Shirako (? / ?) ★
・鰹 / Bonito（38℃ / 20℃）
・鰆 / Spanish Mackerel（37℃ / 21℃）
・鮗 / Chub Mackerel（38℃ / 23℃）
・縞海老 / Hokkai Prawn（37℃ / 19℃） ★
・赤身 / Lean Tuna（36℃ / 21℃） ★
・トロ / Fatty Tuna（38℃ / 23℃） ★
・小肌 / Gizzard Shad（36℃ / 19℃） ★
・雲丹 / Sea Urchin（34℃ / 14℃） ★
・穴子 / Conger（38℃ / 36℃）
・玉 / Egg