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帆立の紐と塩水雲丹のスープ
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鰆の黄身酢マスタード添え
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噴火湾の帆立とあん肝、豆腐の白和え
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東京湾の太刀魚とお餅、スッポンソース
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トロ(戸井産)
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赤身漬け(戸井産)
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鱸
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金目鯛
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小肌
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ぶりの照り焼きイクラおろし添えと唐墨
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トラフグの白子とトリュフの卵がけご飯
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鯵
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牡丹海老
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ノドグロの炙りの手巻き
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穴子
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雲丹
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味噌汁
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スッポンの卵と肝
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玉子
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日高見 弥助 純米吟醸
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鯨波 しぼりたて生 本醸酒
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鶴齢 純米吟醸
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小左衛門 根っこ
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外観
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常連さんによる貸し切り会に参加させて頂きました。この日が初訪問です。
雲丹をどや顔で提供するのが有名?なお店
名古屋一番の繁華街、錦3のビル地下1階にあります
お店に入ると炊き立てのご飯と赤酢を合わせているところで、赤酢の香りが漂っています。
酢飯の温度変化に合わせてネタを合わせていくやり方とのことですね。
大将曰く鮨は絶対「赤酢」が旨いし合うとのこと!
まずは前半はつまみがいくつか続きます。
これがすべて旨い!お酒が進みます・・・。
確か元々和食経験がある大将なので、鮨屋が出てくるつまみのレベルを超えてますね~。
お鮨は最初は高温のシャリに合わせてなのかトロから始まりました。
ほどよいサイズ感で一体感のある美味しいお鮨です。
握りの途中にもつまみを挟み
普段は日本酒は2合くらしか飲まないのですがこの日は4合も行ってしまいました。
日本酒の種類も豊富ですべておまかせで頂きました
この内容で13000円のコースです。非常にコストパフォーマンがいいのではないでしょうか。
正直想像していたよるも遙かにいい鮨屋でした
大将の客あしらいも上手ですし、料理も繊細かつ大胆ですべて美味しい~。
3月くらいには丸の内に移転し、今のお店はお弟子さんにまかせるとのこと!
二つのお店が今から楽しみですね~!
(コース内容)
〇帆立の紐と塩水雲丹のスープ
〇鰆の黄身酢マスタード添え
〇噴火湾の帆立とあん肝、豆腐の白和え
◆東京湾の太刀魚とお餅、スッポンソース
◆トロ(戸井産)
◆赤身漬け(戸井産)
◆鱚
◆金目鯛
◆小肌
〇ぶりの照り焼きイクラおろし添えと唐墨
◆トラフグの白子とトリュフの卵がけご飯
◆鯵
◆牡丹海老
◆ノドグロの炙りの手巻き
◆穴子
◆雲丹
〇味噌汁
〇スッポンの卵と肝
〇玉子
(飲んだ日本酒)
・日高見 弥助 純米吟醸
・鯨波 しぼりたて生 本醸酒
・鶴齢 純米吟醸
・小左衛門 根っこ