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太刀魚
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雲丹（北海道産各地）
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きな粉プリン
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赤だし
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玉子プリン
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蝦蛄
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涙巻き
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干瓢巻き
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穴子
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雲丹
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バッテラ
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赤身ヅケ
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赤貝
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車海老
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雲丹変わり寿司3種食べ比べ
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喉黒
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蒸し鮑の肝ソース掛け
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イクラの小丼
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明石鯛しゃぶしゃぶ
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ヨコワ
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明石の蛸
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針烏賊（甲烏賊）
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クエ
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前菜盛合せ（蛍烏賊、空豆、蝦蛄、梅貝）
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中トロ
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プレミアム生ビール 熟撰
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蜆の一番出汁
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大トロの炙り
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ドリンクメニュー（P1、2）
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ビル
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暖簾
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赤身ヅケ
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鰤の煮物
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鰹のタタキ、煮蛸
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鯵
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前菜盛合せ（白身魚の酒盗和え、他2品
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胡麻豆腐
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中トロ
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玉子焼き
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蜆の一番出汁
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剣先烏賊
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金目鯛
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デザート
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味噌汁
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干瓢巻き
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トロたく
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煮穴子
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椀物
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海老
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イクラの小丼
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馬糞海胆
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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
圧倒されました！
銀座・久兵衛さんから独立された東京のお店
大阪・北新地に今月オープンされた本格江戸前 ”鮨” です。
鮨 の横綱免許皆伝！をイメージをするのが自然で、私も入る迄はその感覚です。
但し、普通にしていてもそれなりに頭角は現す筈ですが
大阪で成功する為の研究は多岐に亘り、試行錯誤の上でピタリと合わせて来たお店です ＾ω＾
今回は、大切なお客様を招いて少々奮発しましたが
想定を越える全てのパフォーマンスに、至高のネタと熟練の業が併さり
素晴らしい席と為った事が、何よりも勝る出来事でした。有難うございます ＾ω＾
”葵”
蜆の一番出汁、中トロ、前菜盛合せ（梅貝、蝦蛄、空豆、蛍烏賊）、クエ、針烏賊（甲烏賊）
明石の蛸、ヨコワ、太刀魚、喉黒、明石鯛しゃぶしゃぶ
イクラの小丼、蒸し鮑の肝ソース掛け、雲丹変わり鮨3種食べ比べ、車海老、赤貝
赤身ヅケ、大トロの炙り、バッテラ、雲丹 ※追加、穴子
干瓢巻き、涙巻き ※追加、蝦蛄 ※追加、玉子プリン、赤だし
きな粉プリン
以上が今回のラインナップです。
事前情報で品数を見た時に
このクラスのお店で本当なのか？等と思いましたが事実ですw
最強ネタのオンパレードで見せ付けるやと思いきや、合間で質素に業を振る舞う心憎さw
やります！流石ですね。
最初に 中トロ で来た時には 鮨 でガンガン来るの？
何て思っていると、間髪入れずに摘みで 蝦蛄 がw
単純に嬉しい ＾ω＾
そして 鮨 に戻って クエ が絶品！完全にペースを握られ
針烏賊（甲烏賊） の甘く柔らかい食感と 明石の蛸 の出汁の絶妙！
ヨコワ は中トロかな？サッパリとした良質の脂に
またまた最強ネタの 喉黒 で強烈なインパクト！
身の具合と舎利が完璧でした ＾ω＾
明石鯛しゃぶしゃぶ はタイミング勝負・・・三枚中二枚目だけ上手く行きましたw
雲丹変わり鮨3種食べ比べ は圧巻ですね！
味の濃淡が感じられる、産地（共に北海度）の違いで正に ”食べ比べ” です。
大トロの炙り でまたまたまた至高ネタの上品なご挨拶W
バッテラ 干瓢巻き 涙巻き は質素なネタに粋な業！
こちらは大阪バージョンでしょう。ネットでは 小肌 でしたね。
干瓢巻き は普段は食べないのですが、驚くほど柔らかくて 鮨 の原型を見る気分w
涙巻き はリクエストにお応え頂き、これがホントの出し方・・・勉強に為ります。
デザートの きな粉プリン 抜かり無くと言うか、無茶苦茶美味しい！
同席者計4名共に（勿論、私も含めて）
普段は、食べる機会の限られる高級魚には感銘を受けました。
感謝するばかりでございます。
舎利に赤酢を使用して、関西の食文化に合わせた味の濃淡を操って
北新地の舌の肥えた上客をも唸らせるであろう、期待を裏切らない仕事を見せてくれます。
実際に、この舎利にこそ、江戸前の真髄を見る気がします。
金沢の「みつ川」さんも同じ系統から独立されているそうで
思い返せば、あのお店の舎利も最高でした。
「葵」さんは、そこに懐の深さをチョイ見せしており
玄人をも納得させるだろう、絶妙な感性を併せ持たれております。
実際には、そこまで詳しい訳では無いのですが
全てのフリに適切な回答が為され、我々の知らない豆知識等も交えて
その場の空気を後押ししてくれますw
会話の中で知りましたが、大阪で展開するに当たって、とことんリサーチをされています。
北新地の同業のお店や、単に大阪の街を歩かれたりと
日に依っては30,000歩にも達したそうです。
私も万歩計で健康管理をしておりますが、その数値は現代人には異常に多い値です。
公共交通機関の存在しない江戸時代の人々は
それ位は歩いていると書物で読んだ事は有りますが
失敗出来ない状況で、その決意を感じました。
少々長く為りましたが、このお店の素晴らしさは体験されてお釣りが来るでしょう。
私も、何年も前の話ですが金沢近辺を開拓して
「小松弥助」さん、「乙女寿司」さん、「すし処 めくみ」さん
「鮨 みつ川」、「きく家」さん
辺りが、鮮明に記憶に刻まれるお店です。
大阪では初のカウンター ”鮨” です。
それが、同じ様に何年経って記憶に刻まれる事でしょう。
お世話に為りました ＾ω＾