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カワハギ
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金目鯛
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大トロ
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茶豆のすり流し
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お造り(アラ、カツオ、甘海老の昆布締め)
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干しアワビとタコの柔らか煮
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美丈夫 弥太郎 純米吟醸
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鯵
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鱧
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ヤリイカ
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岩牡蠣
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あん肝のソースにシャリを入れてリゾット風に
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こはだ
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太刀魚と稚鮎の塩焼き
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冨士シングルグレーンハイボール
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洗心 純米大吟醸
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のどぐろTKG
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いわしの梅煮
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白玉の露(ソーダ割り)
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赤貝
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車海老
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玉子焼き
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赤だし
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穴子
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トロたく
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黒ごまプリン
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外観
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外観
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地下鉄伏見駅から歩いて2分ほどの場所に2021年6月16日にオープンしたお寿司屋さん、さっそく週末の夜に利用してみました。コチラのお店は名駅の人気立ち食い寿司店「極」の別邸ということで店内はカウンターのみ10席の席数で建物自体からしてまだ完成したばかりということで真新しく高級感のある空間になっています。
いただいたのは税込み13200円のコース、にぎりが巻物含めて10貫ほどでその合間合間におつまみの料理を挟んで提供されるといったスタイルです。
まずはおつまみとして茶豆のすり流しにお造り、干しアワビとタコの柔らか煮が登場、お造りはアラ、カツオ、甘海老の昆布締めの3種類、アラはほどよい脂の旨みがしっかり感じられてかむほどに旨みが染み出してきますね、さすが幻の高級魚と言われるだけのことはあります。甘海老もとろけるような食感に強い甘みがあってすごく美味しいです。
ココからはにぎりがスタートしますが、お寿司の間にもツマミを挟んでくるといったスタイルです。まず最初のにぎりはカワハギ、金目鯛、アジが登場、カワハギはシャリとの間にたっぷりと肝が入っています、濃厚で深みのある味わいですが臭みとかは微塵も感じることなく素晴らしく美味しい、手間をかけて仕事していることがうかがえる一品、金目鯛は軽く炙ってありとろけるようにジュワッと口の中に広がる脂のしっかりした甘みがたまりません。
続いて鱧の焼き物、ヤリイカ、岩牡蠣、こはだ、太刀魚と稚鮎の塩焼きと登場。岩牡蠣は五島列島の岩牡蠣でしっかりした大きさですがコレでも半分のサイズなんですね、生ではなく軽く火入れをしてあるということみたいで、その効果か磯臭さとかはまったく感じさせることなく甘みがものすごく引き出されています。あん肝のソースもすごく深みのある味わいで牡蠣との相性もバッチリ、そして残ったソースにはシャリを入れてリゾット風にしてくれるのですがコレが絶品、お代わりしたいくらいです。
そしてこはだ、太刀魚と稚鮎の塩焼き、大トロ、のどぐろTKGと続きます。とろけるような脂の大トロはもちろん文句なしですが、のどぐろTKGも素晴らしかったですね。炙ったのどぐろに黄身醤油が塗られていてたまご自体が入っているわけではないですが、ジューシーな脂の乗ったのどぐろはそれだけで最高、それに黄身醤油の風味が実にマッチしています。
その後もいわしの梅煮、赤貝、車海老、玉子焼き、穴子、とろたく、赤だし、デザートと続いてお腹の方も満足、美味しいお寿司とツマミを堪能させていただきました。
極の横丁で立ち食いってスタイルも好きですが、コチラは高級感ある落ち着いた雰囲気なので特別な日とかに使うのも良さそうですね、ごちそうさまでした。