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お店入口
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琥珀エビスで乾杯
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仕込みのすじこ
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ホタテの紐と塩水雲丹のスープ、すだち添え
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ホタテの紐と塩水雲丹のスープ、すだち添え
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ガリ
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サワラの黄身酢マスタード乗せ
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噴火湾ホタテと豆腐の白和え
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太刀魚とお餅のすっぽんソース和え
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日高見
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日高見
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大トロ
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赤身
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スズキ
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キンメ
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コハダ
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鶴齢
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鶴齢
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ブリの照り焼き、イクラおろし和え
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トリュフとトラフグ白子の卵かけご飯
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トリュフとトラフグ白子の卵かけご飯
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小左衛門
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小左衛門
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アジ
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ボタンエビ
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ノドグロの炙りの手巻き
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ノドグロの炙りの手巻き
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煮穴子
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ウニ登場
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どや顔でウニ‼️
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味噌汁
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スッポンの肝と卵
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玉子
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名古屋の若手鮨職人の雄との評判にワクワクしながらの初訪問( ´∀`)♪
2年前に開店したお店は、江戸前鮨で、全国から取り寄せた旬の食材を丁寧に仕込み、提供されています。
カウンター7席のみの隠れ家的なお店で、貸切会に参加させて頂きました♪
大将は和食料理人から客との対話を大切にする鮨職人へ転身☆
2年前に開店したお店は、2019年にはミシュランプレートも獲得し、今や人気店となっているお店です☆
最初は琥珀のエビスで乾杯です☆
その後はお任せで日本酒を頂きました。
最初のお酒は日高見がお勧めとの事で、スッキリした飲み口は、味わい深い料理に合いますね♪
◎日高見
◎鶴齢
◎小左衛門
夜のお任せコース ¥12000
*ホタテの紐と塩水雲丹のスープ、すだち添え
*サワラの黄身酢マスタード乗せ
*噴火湾ホタテと豆腐の白和え
*太刀魚とお餅のすっぽんソース和え
◯大トロ
◯赤身
◯スズキ
◯キンメ
◯コハダ
*ブリの照り焼き、イクラおろし和え
*トリュフとトラフグ白子の卵かけご飯
◯アジ
◯ボタンエビ
◯ノドグロの炙りの手巻き
◯煮穴子
◯ウニ
*味噌汁
*スッポンの肝と卵
*玉子
江戸前寿司の肝となる赤シャリは、お客さんが来てから酢飯を作るので、ブレンドした赤酢の香りが何とも食欲をそそります‼
7席のカウンターのみなので、目の前で繰り広げられる手捌きが臨場感半端無い‼️
仕込みが命と言われる鮨は美味しいのは勿論、肴も趣向を凝らした料理に悶絶(≧∀≦)
お酒が好きと言う大将ならではの料理に酒が進みます♪
これだけの料理を食べて¥12000は驚愕のコスパ‼️
3月には丸の内に移転するとのことで、値段も上がるとのことですが、今のコスパが半端無い為、納得ですねw
お弟子さんが此方の後店舗を引き継いで鮨店をオープンするとのことで、次回の訪問を予約して楽しみが増えました♪
大将の目を盗んでお弟子さんに色々とネタ話を伺うと真摯に説明してくれる姿に、大将は『企業秘密ばらしやがって〜』と毒付いてました(笑)
杉の木の板を炙ってその香りを鮨ネタに移して提供するのは圧巻の味わいでしたが、お弟子さんも香りを大切にしたお店になるようで、今からワクワク♪(´ε` )
大将とのトークも楽しく、夢のような鮨おまかせコースに頬も緩みっぱなし( ´∀`)♪
最近は、インスタ映えなる言葉が生まれて久しいですが、そんな中、高級寿司店でにわかに始まった
『どや顔』
それを始めた鮨屋さんが有ることを最近知りましたが、大将がそのお店を訪問しているので、どや顔もお墨付きという事で、初どや顔体験(笑)
写真撮るので中々、ガン見する時間も有りませんが、他の方にも同じくどや顔するので、何回も堪能して大満足♪(´ε` )
雲丹と赤酢のシャリのマリアージュは今まで食べた中で、最高のウニ鮨‼️
雲丹とシャリのとろけ具合が絶妙で噛む度に広がる旨味は最高でした♪
すし昇ワールドが更なる高みに行くのを感じながら、移転後の展開に期待しています♪
この席にお誘い頂きました幹事さんとご一緒頂いた皆さんに感謝です♪
ご馳走さまでしたm(__)m