-
鰹刺身
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枝豆
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富山産 天然牡蠣
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ホタルイカ
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長崎産あかうに
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とろたく
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こち、スミイカ、とり貝
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-
はまぐり椀
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-
太刀魚
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-
水なす
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-
たまごやき
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-
こばしら
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-
寿司
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-
お通し(桜海老、ホタルイカ)
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-
絹さや胡麻和え
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-
蕗煮
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-
かんぴょう巻き(八切り)
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-
スパークリング
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-
おみや寿司
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うに
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-
冷酒
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-
ハマグリ吸い物
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-
〆サバ、生だこ
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-
ホタテの磯辺焼き
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-
香箱かに
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生かき
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-
たらの白子ポン酢
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生ビール(アサヒ)信楽のカップで
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海老のすり身の卵焼き
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竹の子とフキ煮
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白魚刺身
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カウンター正面には、梅の花
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-
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生ビール(薄口グラスもある)
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-
生蛸(玉葱ドレッシング)
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自家製ふわふわ豆腐
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アオヤギ刺身
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小肌
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かさご刺身
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わさび葉の醤油漬け
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生牡蠣(山口・門司)
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-
ホタテ焼き
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海鼠
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海月
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自家製の干瓢
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雲丹
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-
青柳
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〆鯖
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-
空豆塩ゆで
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-
蛍烏賊
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-
ズワイ蟹のチーズグラタン
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-
毛蟹
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日本酒特別純米 貴
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とろたく
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生牡蠣
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きんめ
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-
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-
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-
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小柱串焼き
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白魚から揚げ
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蛤のお吸い物
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和牛タタキ
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小肌にぎり
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中トロにぎり
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蛍イカ酢味噌
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日時
2014・6・11(水) 19:30~
札幌から友人が上京したので食事へ。
*鰹刺し
*枝豆
*富山産天然かき
*ほたるいか
*長崎産あかうに
*とろたく
*刺身(こち、すみいか、とり貝)
*太刀魚
*はまぐり椀
*水茄子
*卵焼き
*こばしら
*寿司
・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・
日時
2013.12.21
知人と寿司が食べたいということになり、急きょ訪問。
当日の予約でしたが、なんとか予約ができました。
*白子ポン酢
*香箱かに
*鰹刺身
*生牡蠣(山口)
*うに
*ひらめ刺身
*〆サバ、生たこ刺身
*ハマグリ吸い物
*卵焼き
*鰤塩焼き
*帆立の磯辺焼き
*赤身
*とろ
*コハダ
*いか
*すじこ
*とろたく細巻き
今回も鮨を堪能する。
・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・
日時
2013・3
*白魚から揚げ
*小柱串焼き
*焚き合わせ
*蛤のお吸い物
・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・
日時
2013・3
*たらの白子ポン酢
大ぶりの白子、濃厚な味わい、ポン酢が本当においしい。
その場で酢橘を絞って作るから香りが際立ち、優しい酸味。飲める!!
*ふぐ皮のゼリー寄せ
ダイヤのように光り輝くゼリー寄せ、口の中で溶けていくと、ふぐ皮が表れて、
これがコロコリで実に存在感がある。ほんのりダシが効いていて美味し。
*たけのこ
昆布だしが濃厚!!これだけ贅沢に出汁を使っているなんて驚いちゃいます。
*かじきマグロ刺身
かじきマグロなんて、珍しいなぁ~
身に脂が行きわたり、舌触り良い感じ、ただ個人的には好みじゃないかな~
・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・
日時
2013・2・27(水) 22時半~
さっそく再訪。
今回は女性の2人客がカウンターでワイン、焼酎を飲みながらコースを堪能してました。
*生蛸
自家製の玉葱とマスタードのドレッシングでいただく。
大振りな水蛸、食感がすばらしくつるっと滑らか~
*あおやぎ
鮮度良くプルプル、特有の香り。
*小肌
浅〆で、好み。小肌が脂が乗っていてこのクラスの小肌は、そん所そこらでは出会えない。
*かさご
食感、歯ごたえがあり、この弾力が、白身の迫力。
あっさりした脂が乗っていて上品なものでした。
*生牡蠣
山口県門司産とのこと、やや小ぶりで食べやすい。つるっと喉越しがよく、噛むとクリーミー。
磯の風味、海の香りも心地よい。
*ホタテ焼き
ホタテの貝柱を醤油と一味唐辛子をまぶして焼いてある。
表面は適度な焼き色があり香ばしく、なんとも食欲をそそる風味。
*自家製ふわふわ豆腐
ふわふわの食感、大豆の甘みが引き出された美味しい豆腐料理。
酒を飲んだ胃にとてもやさしい味、ほっと一息つけます。
おそらく、ある物を使って煮ることでフワフワな食感になるのだと思う。
こちらの大将は、若いながらなかなかの腕の持ち主、さすがだと感心する。
*わさび葉の醤油漬け
自家製なのか、味付けはあっさり、塩分は控えめ。酒が進みますねぇ~
*海鼠酢
コリコリの食感、これまた酢加減は品があり上品に仕上がっている。
*生ビール
前回は信楽のカップで提供されたが、今回は薄口のグラス。
これまた飲みやすく、泡がキメ細やか。
幸せです。
・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・
日時
2013・2・27(水) 1時~
場所
東京メトロ日比谷線「入谷駅」近く。
柳通り沿い。
きっかけ
禁煙で、気持ちよく食事が出来る店を探していたところ、見つけたお店。
営業時間が平日は1時半までと比較的遅くまでやっているので、ふらっと立ち寄ってみる。
客層
サラリーマン、OL、接待、 20代後半~
この日は、1時の閉店間際ということもあって、客は居らず、貸し切り状態。
待ち時間
特になし
雰囲気
入り口には竹があしらわれ、高級店の佇まい。
扉を開けると、中にもう一つ扉、外から中が見えないのも品格を感じさせる。
L字型の白木のカウンター席が12~13。
カウンターの正面には、梅の花と雛人形、季節を感じる飾りつけ。
信楽の酒瓶、沖縄琉球ガラスのロックグラスなどが並んでいる。
整理整頓がなされた鮨やさん。
料理
*生ビール
信楽のカップで提供され、アサヒスーパードライなのだが、泡がとってもクリーミーで美味しい。
*白子ポン酢
足つきのグラスで提供された、白子ポン酢。
当然のことながら、白子はクリーミーで甘みがあり、鮮度もGOOD。
生だと思ったら、20秒ほど湯通しをしているとのこと。
これが何ともプロの技を感じさせる絶妙さ。
そして感動したのが、ポン酢。
当然のことながら、「自家製」なのだが、柑橘の香りがとても清清しく、それでいて酸が抑え目で上品。
白子を食べた後、ポン酢を飲み干してしまった。
*海老のすり身の卵焼き
表面は焼き色がついて、こんがり、舌触りはツルッと滑らか。
甘みがある優しい口当たり、その後で濃厚な海老の存在感が押し寄せてくる。
なんとも贅沢な卵焼き。
*竹の子とフキの煮物
見た目から気品が感じられ、しばらく眺めていたくなる美しい盛り付け。
竹の子、フキは新物、春を感じさせる一品。
昆布だしのほのかな風味でいただく、あっさり味付け。
*白魚刺身
透明に透き通った白魚、癖もなく新鮮。
ツルットした食感、卸し生姜と醤油でシンプルに。
刺身だけではなく、天ぷらにもしてくれるそうです。
食事をしてから遅い時間に軽く飲むつもりでお邪魔したので寿司までたどり着かず。
楽しみなお店ですな。
接客
若い大将が一人で対応。
早い時間は、大将のお父さんも寿司を握っているとのこと。
その他
こちらは、以前は、和ビストロ鮨 明という名前で営業していて、
鮨だけではなく、酒のつまみになる食事メニューも提供していたお店だったそう。
大将は、鮨のほか、フレンチ経験もあるということで、このスタイルオープンさせた。
そして、浅草の観音裏で「高勢」という鮨やさんをやっていたお父さんが店を閉めて、一緒にやることになって
「明 高勢」という店名でスタートすることになったんだそうです。