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©LoroTabelog Reviewer Award受賞者口コミ3,367件フォロワー5,661人

4.5

￥15,000～￥19,9991人

料理・味4.0
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク5.0

2022/07訪問11回目

4.5

料理・味4.0
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク5.0

￥15,000～￥19,9991人

酒好きが泣いて悦ぶ日本酒と進化する酒肴と鮨…『鮨小じま』

7月最終週の週末の夜は約二年振りとなる秋田へと遠征｡いつもの『ホテル』にチェックインを済ませた後に向かった先は小島良太店主が腕を揮われる『鮨小じま』さんです｡カウンターに席を取らせていただきギン冷えの生ビールで渇いた喉を潤し直ぐに日本酒が収められた冷蔵庫の中を物色｡先ずは大好きな『新政』のグリーンラベルからスタート｡このグリーンラベル単なるグリーンラベルではなく『土田世紀没後十年追悼酒』で213本／636本の超稀少な日本酒｡新政好きの自分へと小島店主のプライベートコレクションの1本を自宅から持って来てくれたものと聞き感慨一入です｡酒に合せて供されたつきだしには男鹿産の『黒藻(ｸﾛﾓ)』の酢の物に『鯵(ｱｼﾞ)』のたたき｡食感のアクセントの燻り雅香(ｲﾌﾞﾘｶﾞｯｺ)が佳き役回りを演じておりました｡そして厚く切り供された酒を呼ぶ『唐墨(ｶﾗｽﾐ)』と手抜かりがありません｡更には象潟産の超濃厚な海のミルク『岩牡蠣(ｲﾜｶﾞｷ)』に男鹿産の『殻付き海胆(ｶﾗﾂｷｳﾆ)』に鳥取境港産の天然『本鮪(ﾎﾝﾏｸﾞﾛ)』の『腹身(ﾊﾗﾐ)』に男鹿船川産の『甘海老(ｱﾏｴﾋﾞ)』に『目抜(ﾒﾇｹ)』の造りの盛合わせに舌鼓を打って後は茹で上げたばかりの秋田産の香り高き『夏豆(ｴﾀﾞﾏﾒ)』を間に挿み男鹿船川産の『アラ』を塩で味わい待望のにぎり鮨へと繋がれました｡鮨は浜名湖産の『新子(ｼﾝｺ)』からスタートし大分豊後産の『九絵(ｸｴ)』､千葉銚子産の『黒ムツ』､男鹿船川産の『眞子鰈(ﾏｺｶﾞﾚｲ)』に『アラ』､石川能登産『ノドクロ』に男鹿船川産の胡麻鯖(ｺﾞﾏｻﾊﾞ)の『〆鯖(ｼﾒｻﾊﾞ)』｡白眉の味わいの秋田新屋産の『鱒(ﾏｽ)』のヅケ｡鳥取境港産の天然『本鮪(ﾎﾝﾏｸﾞﾛ)』の蛇腹(ｼﾞｬﾊﾞﾗ)のトロに変化球で茄子(ﾅｽ)の揚げ浸しのにぎり､『赤烏賊(ｱｶｲｶ)』と『鯣烏賊(ｽﾙﾒｲｶ)』の味比べ｡目にも鮮やかな秋田男鹿産の天然『車海老(ｸﾙﾏｴﾋﾞ)』は茹で上げたばかりでほんわかと温かく青森県産の『海胆(ｳﾆ)』軍艦巻に長崎対馬産の『穴子(ｱﾅｺﾞ)』をいただいてひと通りです｡鮨に合わせていただいた稀少な日本酒も何れもマニア垂涎ものの一本をたっぷりと堪能させていただきました。

4

浜名湖産新子

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4

大分豊後産九絵

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4

千葉銚子産黒鯥

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4

秋田男鹿船川産眞子鰈

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2

秋田男鹿船川産あら

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2

石川能登産のどぐろ

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2

秋田男鹿船川産〆鯖

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2

秋田新屋産鱒のづけ

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2

鳥取境港産本鮪トロ(蛇腹)

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2

茄子の揚げ浸し

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2

赤烏賊

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2

鯣烏賊

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2

秋田男鹿船川産天然車海老

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2

青森産海胆

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2

浜名湖産新子

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2

長崎対馬産穴子

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1

秋田男鹿船川産あら

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1

黒藻の酢の物

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1

鯵のたたき

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1

唐墨

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1

天然本鮪腹身､甘海老､目抜の造りの盛合せ

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1

岩牡蠣

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1

生ビール

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1

黒藻の酢の物

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1

新政土田世紀没後十年追悼酒

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1

新政土田世紀没後十年追悼酒

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1

新政土田世紀没後十年追悼酒 213本／636本

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1

鯵のたたき

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1

天の戸純米吟醸 Land of Water

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1

天の戸純米吟醸 Land of Water

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1

唐墨

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1

新政 THE ETERNAL TIGER 2022

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1

新政 THE ETERNAL TIGER 2022

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1

新政干支ボトル新年純米しぼりたて生 THE ETERNAL TIGER 2022

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1

天然本鮪腹身､甘海老､目抜の造りの盛合せ

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1

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1

雪の茅舎純米吟醸山田穂

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1

岩牡蠣

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1

十四代中取り純米吟醸赤磐雄町

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1

十四代中取り純米吟醸赤磐雄町

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1

十四代中取り純米吟醸赤磐雄町

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1

夏豆

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1

浜名湖産新子と男鹿産天然車海老

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1

鮨小じま外観

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1

鮨小じま

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2020/12訪問10回目

4.5

料理・味4.0
サービス5.0
雰囲気4.0
CP4.5
酒・ドリンク5.0

￥10,000～￥14,9991人

マニア垂涎ものの日本酒と鮨のマリアージュ…『鮨小じま』

久しぶりの秋田への遠征｡秋田遠征時の定宿のひとつ『秋田キャッスルホテル』にチェック・インを済ませ荷物を部屋に置き向かった先は秋田市最大の歓楽街川反エリアの西側の官公庁街が立ち並ぶ山王エリアの人気鮨店『鮨小じま』さんです｡ソーシャルディスタンスを確保された店内のカウンター席の末席に席を取らせていただき先ずは小島店主オススメの『風の森』露葉風純米しぼり華の開栓口開けを酒肴には軽く湯霜(ﾕｼﾓ)造りにされた朝獲れ真鱈(ﾏﾀﾞﾗ)の白子(ｼﾗｺ)『くもこ』ポン酢に宮城塩竈産のブランド目鉢鮪『ひがしものの』中落ち､秋田産の『藻屑蟹(ﾓｸｽﾞｶﾞﾆ)』の蟹みその酒を呼ぶ先付三品からスタートし早々ににぎりへと移行｡にぎりは秋田男鹿船川産『アオリ烏賊(ｲｶ)』から順に青森深浦産『石投(ｲｼﾅｷﾞ)』､青森八戸産『松皮鰈(ﾏﾂｶﾜｶﾞﾚｲ)』､長崎対馬産『九絵(ｸｴ)』､鹿児島出水産『春子鯛(ｶｽｺﾞﾀﾞｲ)』､神奈川江ノ島産『黒鯥(ｸﾛﾑﾂ)』､宮城塩竈産『目鉢鮪(ﾒﾊﾞﾁﾏｸﾞﾛ)』塩竃ひがしものの赤身にトロ､北海道余市産『天上鰤(ﾃﾝｼﾞｮｳﾌﾞﾘ)』､佐賀竹崎産『小鰭(ｺﾊﾀﾞ)』､北海道噴火湾産『活蛸(ｶﾂﾀﾞｺ)』､北海道苫小牧産『北寄貝(ﾎｯｷｶﾞｲ)』､宮城気仙沼産『牡蠣(ｶｷ)』昆布〆､秋田若美産『いくら』､北海道北方四島産『バフン海胆(ｳﾆ)』､長崎対馬産『穴子(ｱﾅｺﾞ)』の全十六貫に『藻屑蟹(ﾓｸｽﾞｶﾞﾆ)』の味噌汁にてひと通りです｡にぎりに合わせていただいた酒は『天の戸』純米吟醸亀ノ尾ひやおろし､『鳳凰美田』劔辛口純米､『萬歳』純米磨き六割､『鍋島』純米吟醸五百万石､『雪の茅舎』純米吟醸美酒の設計と年末に相応しく呑むも呑んだり食べるも食べたり。

3

塩竃ひがしもの赤身

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3

小鰭

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3

塩竃ひがしもの中トロ

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3

ｱｵﾘ烏賊

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2

天上鰤

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2

黒鯥

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2

春子鯛

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2

石投

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2

活蛸

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2

松皮鰈

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2

北寄貝

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2

九絵

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2

いくら

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2

牡蠣昆布〆

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2

ﾊﾞﾌﾝ海胆

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2

穴子

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2

藻屑蟹のｶﾆﾐｿ

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2

くもこポン酢

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2

塩竃ひがしもの中落ち

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2

いくら

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2

藻屑蟹の味噌汁

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2

茶

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2

風の森露葉風純米しぼり華

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1

風の森露葉風純米しぼり華

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1

天の戸純米吟醸亀ノ尾ひやおろし

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1

天の戸純米吟醸亀ノ尾ひやおろし

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1

鳳凰美田劔辛口純米

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2

鳳凰美田劔辛口純米

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1

萬歳純米磨き六割

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1

萬歳純米磨き六割

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1

鍋島純米吟醸五百万石

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1

鍋島純米吟醸五百万石

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1

雪の茅舎純米吟醸美酒の設計

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2

雪の茅舎純米吟醸美酒の設計

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1

ﾏﾆｱ垂涎ものの日本酒

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1

品書きと本日の鮨種

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2

鮨小じま外観

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2

鮨小じま

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2020/02訪問9回目

4.4

料理・味4.0
サービス5.0
雰囲気4.0
CP4.0
酒・ドリンク5.0

￥10,000～￥14,9991人

拘りの鮨とマニア垂涎ものの日本酒…『鮨小じま』

2月22日､2.2.2で何かが起こりそうな予感がした當日は岩手から秋田へフィールドを移し向かった先は小島良太さんが腕を揮われる『鮨小じま』さんへ久しぶりに寄せていただきました｡席はL字型カウンター席の側面に位置するお気入りの小上がりとなったカウンター席に取らせていただき大好きな『新政』涅槃亀 90%精米木桶仕込の開栓口開けからゆるゆるとスタートです｡蕎麦前(ｿﾊﾞﾏｴ)ならぬ鮨前(ｽｼﾏｴ)の酒肴には『鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)』の味噌漬(ﾐｿﾂﾞｹ)､『螺貝(ﾂﾌﾞｶﾞｲ)』と秋田では『ひろっこ』と呼称される『浅葱(ｱｻﾂｷ)』の新芽の酢味噌和え､『山人参(ﾔﾏﾆﾝｼﾞﾝ)』の白和えと続き身体の内側から温めてくれる秋田産の『ずわいかに』に『くもこ』に『牡蠣』の甘酢餡の蒸し物と続きました｡因みに『くもこ』とは真鱈(ﾏﾀﾞﾗ)の白子(ｼﾗｺ)を指しますが秋田では『だだみ』と呼称されています｡蒸し物には『6号酵母』の呑み比べで『山本』純米吟醸原酒とともに楽しみいよいよ鮨へと移行です｡にぎりは秋田男鹿半島船川産のねっとりと舌に絡みつく『槍烏賊(ﾔﾘｲｶ)』から順にサクッサクとした食感が小気味良い青森深浦産の『石投(ｲｼﾅｷﾞ)』､熟成させた鮃に昆布の旨味を移した秋田船川産の『鮃(ﾋﾗﾒ)』昆布〆(ｺﾌﾞｼﾞﾒ)､皮目を炙り脂の旨味を引き出された鹿児島出水産の『伊佐木(ｲｻｷ)』炙り､千葉勝浦産の『金目鯛(ｷﾝﾒﾀﾞｲ)』､秋田船川産の『槍烏賊(ﾔﾘｲｶ)』の印籠(ｲﾝﾛｳ)､千葉勝浦産の天然『本鮪(ﾎﾅﾏｸﾞﾛ)』の赤身に『砂ずり』のトロ､千葉竹岡産の『太刀魚(ﾀﾁｳｵ)』､鹿児島出水産の『鯵(ｱｼﾞ)』､佐賀竹崎産の『小鰭(ｺﾊﾀﾞ)』､青森八戸産の『北寄貝(ﾎｯｷｶﾞｲ)』､秋田船川産『甘海老(ｱﾏｴﾋﾞ)』そしてSpécialitéの秋田船川産の『ずわいがに』の剥き身と『カニみそ』を混ぜ和えた『カニ』の手巻き｡北海道北方四島産の『バフン海胆(ｳﾆ)』の軍艦巻に長崎対馬産の『煮穴子(ﾆｱﾅｺﾞ)』に締めは千葉勝浦産の天然『本鮪(ﾎﾝﾏｸﾞﾛ)』を惜しげもなく使い造られた『葱鮪汁(ﾈｷﾞﾏｼﾞﾙ)』､美味しい粉茶(ｺﾅﾁｬ)にてひと通りです｡鮨に合わせていただいた日本酒は『磯自慢』純米吟醸山田錦をはじめとして超レアな日本酒の大半を開栓口開けで供していただきました｡またしても呑むも呑んだり食べるも食べたりの口福な時間は更に二次会へと進みホテルに戻ったのは日付変更線を越えた翌日の未明のこと｡秋田の夜は眠りを知らず｡美味しく楽しい時間を過ごさせていただきました｡To Be Continued｡｡｡

4

ずわいかに､くもこ､牡蠣の甘酢餡の蒸し物

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3

くもこ(真鱈の白子)

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2

ずわいがに

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2

牡蠣

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2

ねぎ鮪汁

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3

螺貝と浅葱の新芽の酢味噌掛け

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2

新政涅槃亀 90%精米木桶仕込

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2

山人参の白和え

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3

新政涅槃亀 90%精米木桶仕込

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3

鮟鱇の肝味噌漬

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2

山本純米吟醸原酒

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3

螺貝と浅葱の新芽の酢味噌和え

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3

山本純米吟醸原酒

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3

ずわいかに､くもこ､牡蠣の甘酢餡の蒸し物

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2

天花純米吟醸無濾過原酒

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4

槍烏賊

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2

石投

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2

天花純米吟醸無濾過原酒

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2

鮃昆布〆

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2

天の戸夏田冬蔵純米大吟醸

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3

伊佐木炙り

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3

金目鯛

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2

天の戸夏田冬蔵純米大吟醸

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3

槍烏賊印籠

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2

春霞純米大吟醸

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3

本鮪赤身

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2

本鮪砂ずり(トロ)

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2

春霞純米大吟醸

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2

太刀魚

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2

磯自慢純米吟醸生酒原酒

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2

鯵

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3

小鰭

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2

磯自慢純米吟醸生酒原酒

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2

北寄貝

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2

開運無濾過純米山田穂

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3

甘海老

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2

開運無濾過純米山田穂

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3

ずわいがに手巻

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2

夜明け前純米吟醸山田錦生一本しずくどり　

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2

海胆軍艦

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2

夜明け前純米吟醸山田錦生一本しずくどり　

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2

穴子

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2

椀物

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2

ねぎ鮪汁

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2

粉茶

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2

鮨小じま外観

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2

鮨小じま

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2019/07訪問8回目

4.4

料理・味4.0
サービス5.0
雰囲気4.0
CP4.0
酒・ドリンク5.0

￥10,000～￥14,9991人

祝開店五周年おめでとうございます…『鮨小じま』

久しぶりに秋田市への遠征｡目的は幾つかありましたが最大の目的は7月13日(土)にて『開店五周年』を迎えられた小島良太さんが営まれる『鮨小じま』さんへの御祝を兼ねての再訪にありました｡開店以来､足繁く通われているという御常連さんの方々とともにカウンター席の末席に席を取らせていただき『おまかせコース』の酒肴と鮨をレアな日本酒とともに存分に満喫させていただきました｡レアな日本酒は普段､余り口にすることが出来ない『悦凱陣』に的を絞りワイングラスで半合ぐらいづつ呑み比べを愉しませていただきました｡『おまかせコース』の料理は冷製ポタージュ仕立ての『夏豆(ｴﾀﾞﾏﾒ)』のすりおろしから､そして日本酒は小島さんが『鮨BAR 小じま』さんとして山王の一角に五年前に店を構えられた當時に購入され長い間､保管されていたという秘蔵のコレクションの一本の『悦凱陣興』からゆるゆるとスタートです｡酒肴には『クロモ』と呼称されている男鹿半島産の『幻(ﾏﾎﾞﾛｼ)の海蘊(ﾓｽﾞｸ)』の『石海蘊(ｲｼﾓｽﾞｸ)』の酢の物に同じく男鹿半島産の『姫栄螺(ﾋﾒｻｻﾞｴ)』の煮貝｡『石海蘊(ｲｼﾓｽﾞｸ)』はバリバリとした小気味良い食感が愉しめるものであり『姫栄螺(ﾋﾒｻｻﾞｴ)』の煮貝は旨味と咀嚼感が愉しめる日本海の磯の香りを感じる海の恵みとともにグラスを傾けます｡『鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)』を裏漉しして天の戸の『酒粕(ｻｹｶｽ)』を加えて再成形された手の込んだ酒を呼ぶ一品には激レアな『悦凱陣純米大吟醸』で迎え撃ちます｡口の中に広がる肝と酒粕の旨味と甘みを抜群の共鳴を奏でる日本酒との絶妙なマリアージュは筆舌に尽くし難き美味しさでした｡しばしその余韻に浸り楽しみます｡更には『インド鮪(ﾏｸﾞﾛ)』の中落ち､ベビーコーンの煮浸しとともに『悦凱陣』無濾過生純米吟醸五百万石､『悦凱陣』無濾過生純米吟醸山田錦に『悦凱陣』無濾過生純米吟醸阿州山田錦の呑み比べに､『悦凱陣』無濾過生純米吟醸赤盤雄町とともに味わい頃合いをみて鮨へと移行です｡握りは鳥取境港産の『白烏賊(ｼﾛｲｶ)』から順に秋田船川港産の『真子鰈(ﾏｺｶﾚｲ)』､『春子鯛(ｶｽｺﾞ)』､『鱸(ｽｽﾞｷ)』､『本鮋(ﾎﾝｶｻｺﾞ)』と地元種が四タテの後に豪州産の天然ものの『生インド鮪(ﾏｸﾞﾛ)』の赤身に中トロと続き熊本天草産の『小鰭(ｺﾊﾀﾞ)』に軽く酢洗いされた『鯵(ｱｼﾞ)』で口内をリセット｡東京神津島産の『太刀魚(ﾀﾁｳｵ)』､秋田船川港産の『青箭魚(ｻｺﾞｼ)』の味比べを愉しんだ後は青森関根産の『海胆(ｳﾆ)』の軍艦､白眉の美味しさだった秋田船川産の天然ものの『車海老(ｸﾙﾏｴﾋﾞ)』､長崎対馬産の『煮穴子』そしてデザート代わりの『焼茄子(ﾔｷﾅｽ)』の『梅肉(ﾊﾞｲﾆｸ)』留めに秋田森岳産の朝採りの『生蓴菜(ﾅﾏｼﾞｭﾝｻｲ)』を使った『蓴菜(ｼﾞｭﾝｻｲ)』の吸物にて『おまかせコース』はひと通りです｡鮨の根幹を成す舎利は白酢と塩と微量の砂糖で合わせられた最大公約数ウケをするであろう合わせ加減のものを使い鮨種は地場ものの秋田船川港産を中心に全国の天然物の鮨種を上手く使い分けて使われています｡五年の歳月を経て供される握りにも円熟味とともに艶気が増して来たように感じられました｡握りに合わせて『悦凱陣』無濾過生純米オオセト､『悦凱陣』純米花巻亀の尾とともに愉しませていただきました｡店名からは『鮨BAR』の文字は外されましたが北は北海道､南は九州､沖縄まで色々な鮨店さんへ足を運ばせていただいておりますが『鮨小じま』さん程､日本酒の品揃えの豊富さの店に出逢った記憶も経験もありません｡況してやレアな『凱陣』をこれ程､呑み比べを出来る店は日本広しと言えども『鮨小じま』さんを措いて他には無いのではないでしょうか？酒を呼ぶ小粋な酒肴とレアな日本酒と鮨が満喫できるのが『鮨小じま』さんの魅力｡開店五周年おめでとうございます｡益々の御活躍とご繁盛を祈念致しております。

3

インド鮪トロ

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3

車海老

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3

小鰭

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3

真子鰈

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2

インド鮪赤身

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2

春子鯛

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2

白烏賊

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1

鱸

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2

本鮋

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2

鯵

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2

太刀魚

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2

青箭魚

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2

海胆軍艦

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2

穴子

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2

茄子

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2

夏豆すりおろし

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2

石海蘊酢の物

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2

姫栄螺

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2

酒粕が加えられた鮟鱇の肝

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2

天然ｲﾝﾄﾞ鮪の中落ち

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2

ﾍﾞﾋﾞｰｺｰﾝの煮浸し

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2

蓴菜の吸物

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3

酒器

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2

悦凱陣興

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2

悦凱陣純米大吟醸

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2

悦凱陣無濾過生純米吟醸五百万石

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2

悦凱陣純米吟醸山田錦

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1

悦凱陣無濾過生純米吟醸阿州山田錦

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2

悦凱陣無濾過生純米吟醸赤盤雄町

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2

悦凱陣無濾過生純米オオセト

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2

悦凱陣純米花巻亀の尾

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3

五周年記念品

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2

品書き

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2

店舗外観

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2

鮨小じま

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2018/09訪問7回目

4.2

料理・味3.9
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥8,000～￥9,9991人

鮨小じまとしての新たなる門出…『鮨小じま』

2018年9月22日(土) 『鮨BAR 小じま』さんが『鮨小じま』さんとして新たなる門出の日に御祝を兼ね友人達と再訪させていただきました｡店の入口からも如何にも鮨屋という面構えとなり『鮨小じま』の真新しい一位材を使用した木製表札が目に新鮮に映ります｡店内は基本的に座席の配置等は以前と同じままですが床材や壁面等が一新されていました｡一番の改良点は店主の『小島良太』さんが立たれる『つけ場』内の設えが作業効率と客席側からの見映えが良くなるよう造作と手直しがされ尚且つ使用される食器類も新たに買い換えられています｡鮨は今までは有田焼の長方形の水色の長皿の上に置かれておりましたがリニューアルを機に黒塗りの『盛り板』に変更されグッと高級感が増し小鉢等の器類も一新されていました｡當日は営業時間中に御祝の花が続々と届けられます｡そのことからも小島さんの人気ぶりを窺い知ることが出来ました｡當日はいつものカウンター席に友人達とともに座らせていただき新生『鮨小じま』劇場の開演となりました｡酒肴には酢締めにされた『鰯(ｲﾜｼ)』の上にすりおろしの『紅玉(ｺｳｷﾞｮｸ)』その上に『いくら』を散りばめた小鉢と湯霜にされた『北寄貝(ﾎｯｷｶﾞｲ)』と『ミズの芽』の酢味噌和えの小鉢から｡酒肴に合せて『花邑愛山純米大吟醸』からスタート｡更に『夏豆(ｴﾀﾞﾏﾒ)』にはジャケットの色合いが似ている『夏田冬蔵純米大吟醸』を合せいただきました｡青森産の『目抜け(ﾒﾇｹ)』の造りに合せて『綿屋』特別純米酒､そしていよいよ『にぎり』へと移行です｡下ろし立ての黒塗りの『盛り板』に置かれた一貫目の鮨は秋田産の『アラ』から順に真鯛(ﾏﾀﾞｲ)の稚魚(ﾁｷﾞｮ)の『春子(ｶｽｺﾞ)』､脂ののりが秀逸な北海道羅臼産の『鰤(ﾌﾞﾘ)』､秋田産の『鰆(ｻﾜﾗ)』､そして青森県津軽海峡を目指し北上する『本鮪(ﾎﾝﾏｸﾞﾛ)』を秋田八峰町沖で延網漁法で漁獲した『本鮪(ﾎﾝﾏｸﾞﾛ)』の赤身と中トロ､北海道産『秋刀魚(ｻﾝﾏ)』､江戸前と呼ばれる東京湾近海の『小鰭(ｺﾊﾀﾞ)』､島根産の『赤烏賊(ｱｶｲｶ)』､北海道産の明礬(ﾐｮｳﾊﾞﾝ)を不使用の『海胆(ｳﾆ)』に長崎県対馬産の『煮穴子(ﾆｱﾅｺﾞ)』に粕汁にてひと通りです｡にぎり合せて『川口納豆』特別純米酒美山錦､『悦凱陣』遠野亀の尾純米酒､『天青』純米吟醸千峰､ビンテージ物の『新政』頒布会美山錦をいただきました｡『鮨BAR 小じま』さんから『鮨小じま』さんへと変わりましたが豊富な『日本酒』の品揃えは従来通りです｡肝腎の鮨に関しましては小島店主には確認はしておりませんが鮨の根幹を成す『舎利』の酢と塩の配合比率を少し変えられたように感じました｡以前の舎利は最大公約数受けする舎利でしたが酸味が少し強めに変えられたように感じます｡また握りの大きさも若干小ぶりのサイズに変わったように感じられました｡舎利の酢の利かせ加減もにぎりの大きさも自分の嗜好する方向により近づいたように感じた次第です｡リニューアルに伴い『おまかせなぎり』は一人前四千円～､『おまかせコース』は四千円､六千円､九千円の三段階に分けられました｡いづれにせよ今後､更なる高みに向かって飛躍されることは疑いの余地なしかと｡益々の御繁昌を祈念致す次第です｡

4

アラ

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4

春子

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3

鰤

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3

鰆

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2

本鮪赤身

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2

本鮪中トロ

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2

秋刀魚

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2

小鰭

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2

赤烏賊

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2

海胆

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2

穴子

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2

いくら

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2

北寄貝ミズの芽

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2

黒鯥蒸し鮨

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2

花邑愛山純米大吟醸

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2

いくら

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2

いくら鰯の酢〆

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2

北寄貝ミズの芽

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2

夏田冬蔵純米大吟醸

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2

夏豆

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2

綿屋特別純米酒

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2

目抜

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2

黒鯥蒸し鮨

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2

川口納豆特別純米酒美山錦

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2

悦凱陣遠野亀の尾純米酒

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2

天青純米吟醸千峰

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2

新政頒布会美山錦

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2

粕汁

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2

小島店主と品書き

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2

小島店主と品書き

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2

店外観

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2

店外観

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2

鮨小じま

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2018/07訪問6回目

4.2

料理・味3.9
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥8,000～￥9,9991人

鮨BAR小じまから鮨小じまへ…『小じま』

秋田で『鮨』と『日本酒』とのマリアージュを楽しませてくれる『鮨BAR 小じま』さん。全八席のL字型のカウンター席は全席満席でのスタート｡いつもとちょっと様子が違うところは席に着いている面々｡秋田の竿灯祭を見物に来て以来ファンになったという神戸在住のアメリカの方々や初々しい20代前半のカップルに酸いも甘いも総て知り尽くしたと思しき品の良いマダムとその娘さんに囲まれてのショットガンスタート｡インターナショナルな雰囲気の中､『英語』と『秋田弁』とを巧みに使い分ける店主の小島良太さん｡つきだしには今が旬の男鹿産の『黒海蘊(ｸﾛﾓｽﾞｸ)』とオクラの酢の物､『梅貝(ﾊﾞｲｶﾞｲ)』の旨煮､天然物の『南鮪(ﾐﾅﾐﾏｸﾞﾛ)』の漉き身に秋田味噌を混ぜた鮪のナメロウ風の酒肴に合わせて日本酒は『まんさくの花』純米大吟醸超限定の開栓口開けから｡『銀鱈(ｷﾞﾝﾀﾗ)』の西京漬に『万願寺唐辛子(ﾏﾝｶﾞﾝｼﾞﾄｳｶﾞﾗｼ)焼』の後に朝摘みの『蓴菜(ｼﾞｭﾝｻｲ)』の酢の物で口をリフレッシュした後に『河豚(ﾌｸﾞ)の白子(ｼﾗｺ)』の昆布締めを酒肴に『やまとしずく』陸羽132号､『飛良泉』35､超レアな一本は雪の茅舎美酒の設計のflagshipの限定酒『本荘』､更に『千代の緑』の亀の尾と呑み継ぎ程無くして鮨へと移行｡にぎりは『南鮪(ﾐﾅﾐﾏｸﾞﾛ)』の赤身から順に長崎産『赤烏賊(ｱｶｲｶ)』､秋田産『鱸(ｽｽﾞｷ)』に『石投(ｲｼﾅｷﾞ)』､長崎産『赤羽太(ｱｶﾊﾀ)』､青森産『目抜(ﾒﾇｹ)』に淡路産の『真鯛(ﾏﾀﾞｲ)』､『南鮪(ﾐﾅﾐﾏｸﾞﾛ)』中トロ､淡路産の『ごま鯖』､秋田産の『鯵(ｱｼﾞ)』､静岡産『新子(ｼﾝｺ)』は4枚付､男鹿産の『栄螺(ｻｻﾞｴ)』の軍艦巻､そして白眉の一品は一尾の重量が50㌘近くありそうなレアな前浜男鹿産の超特大サイズの『天然車海老(ﾃﾝﾈﾝｸﾙﾏｴﾋﾞ)』､明礬無添加の『海胆(ｳﾆ)』の軍艦巻を『雪の茅舎』山田穂とともに味わい〆は朝摘みの『蓴菜(ｼﾞｭﾝｻｲ)』の吸物にてひと通り｡いつの日にも況して呑んで摘んで楽しい四時間余の楽しき時間｡『袖触れ合うも多生の縁』帰る頃には隣席の方々とも昔からの知り合いだったかのような感じとなりエンタケナワの口福な時間｡尚､『鮨BAR小じま』さんとしての営業は8月31日(金)まで9月22日～『鮨小じま』としてリニューアルオープンとなるとのこと｡今からどんな風に変わられるのか今からとても愉しみです｡

4

新子四枚付

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4

南鮪中トロ

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4

男鹿産天然車海老

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4

目抜

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2

南鮪赤身

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2

鱸

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2

赤烏賊

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2

赤羽太

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2

真鯛

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2

石投

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2

ごま鯖

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2

鯵

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2

栄螺軍艦巻

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2

海胆軍艦巻

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2

河豚白子の昆布締め

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2

南鮪の漉き身に秋田味噌

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2

黒海蘊とｵｸﾗの酢の物

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2

梅貝旨煮

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2

朝摘み蓴菜の酢の物

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2

銀鱈の西京漬に万願寺唐辛子焼

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2

蓴菜の吸い物

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2

まんさくの花純米大吟醸超限定の開栓口開け

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2

まんさくの花純米大吟醸超限定

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2

まんさくの花純米大吟醸超限定

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2

やまとしずく陸羽132号の開栓口開け

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2

やまとしずく陸羽132号

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2

飛良泉 35

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2

千代の緑亀の尾

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2

雪の茅舎純米吟醸山田穂

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2

本荘純米吟醸

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2

満席御礼

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2

鮨BAR 小じま

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2018/04訪問5回目

4.2

料理・味3.9
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥8,000～￥9,9991人

鮨と日本酒を嗜しむ…『小じま』

今回の秋田遠征では今､秋田で注目を浴び活躍されている話題の店と人気店巡りです｡三軒目に寄せていただいたのは秋田市の夜の街大町･川反(ｶﾜﾊﾞﾀ)エリアとともに数多の飲食店が軒を連ねられる山王(ｻﾝﾉｳ)エリアの飲食店ビルの一階奥に店を構えられる人気店鮨BAR『小じま』さんです｡全8席のカウンター席は勿論､全席満席で店主の『小島良太』さんは孤軍奮闘大忙し｡何度か寄せていただいている店ですが初めて靴を脱いで座るカウンター席に陣を取らせていただき赤星の麦酒にて久々に再会した友人達と乾杯し渇いた喉を潤しました｡いつもの通りお任せの『にぎりコース』にて宴のスタートです｡酒肴は『蛸(ﾀｺ)の桜煮』と旬の筍の炊き合わせと途中で供された今の時期のみ味わうことの出来る男鹿産の『若芽の酢の物』､他は全て鮨という自分が最も好きなスタイル｡にぎりは天然ものの『インド鮪（ﾐﾅﾐﾏｸﾞﾛ）』の『赤身』に『中トロ』から順に青森産の『アラ』に『鬼鮋(ｵﾆｶｻｺﾞ)』､大分産の『羽太(ﾊﾀ)』に秋田産の『鮃(ﾋﾗﾒ)』､千葉産の『金目鯛(ｷﾝﾒﾀﾞｲ)』に江戸前の『鱚(ｷｽ)』の昆布〆に海の貴婦人とも称される神奈川産の『閂（ｶﾝﾇｷ）』､鹿児島産の『春子（ｶｽｺﾞﾀﾞｲ）』に江戸前の『小鰭（ｺﾊﾀﾞ）』､秋田産の『桜鱒(ｻｸﾗﾏｽ)に青森産の『槍烏賊(ﾔﾘｲｶ)』､北海道産の『活蛸(ｶﾂﾀｺ)』そして滅多に口にすることの出来ぬ『ガス海老』に白眉だった『鮟鱇(ｱﾝｺｳ)の肝』の全十六貫のにぎり｡締めに青森産の『アラ』出汁の椀にてひと通り｡鮨とともにいただいた酒はマスカットの吟醸香が秀逸な限定品の『鳳凰美田』の無濾過本生純米吟醸原酒､大好きな『鍋島』の純米吟醸山田錦､京都伏見の『蒼空』の純米吟醸山田錦､愛知の『長珍』純米生酒｡勘定も懐に優しく秋田に足を運ぶ度､必ず顔を出さずにはおられない魅力たっぷりのオススメの一軒です｡

4

インド鮪赤身

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4

インド鮪中トロ

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4

アラ

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4

鬼鮋

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2

羽太

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2

鮃

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2

金目鯛

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2

鱚

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2

閂

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2

春子鯛

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2

小鰭

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2

桜鱒

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2

槍烏賊

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2

活蛸

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2

ガス海老

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2

鮟鱇の肝

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2

蛸と筍の炊き合わせ

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2

若芽の酢の物

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2

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2

酒

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2

鳳凰美田無濾過本生純米吟醸原酒

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2

鍋島純米吟醸山田錦､

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2

限定品蒼空純米吟醸山田錦

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2

長珍純米生酒

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2

満席のお知らせ

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2

鮨 BAR 小じま

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2017/11訪問4回目

4.2

料理・味3.9
サービス4.5
雰囲気2.5
CP4.5
酒・ドリンク4.5

￥8,000～￥9,9991人

日本酒好きと鮨好きが集う…鮨BAR『小じま』

二ヶ月ぶりの鮨BAR『小じま』さん｡厳密には40日振りなのですが今回は特別なイベント『全量亀の尾を愉しむ会』への参加での再訪です｡先ずは舎利にしていない亀の尾を食米として味見｡現在では酒米とされている亀の尾ですが鮨好適米のササニシキの祖先であり明治時代辺りまでは食米としても普通に流通されていた米なんだとか？今回は『天の戸』さんの全面バックアップにて『亀の尾』の舎利で『亀の尾』の日本酒を愉しむという滅多に体験することの出来ない特別な企画｡店主の小島さんから天の戸夏田冬蔵の純米大吟醸酒が参加者全員に振舞われ貸切での宴のスタート｡酒肴は鮨オンリーという自分には願ってもない企画｡にぎりは秋田産10日目の魚辺に荒と書く高級魚魚に荒と書く『アラ』から順に『石投（ｲｼﾅｷﾞ）』､4.6㌕の『真羽太(ﾏﾊﾀ)』､『赤羽太(ｱｶﾊﾀ)』と白身の高級魚である羽太(ﾊﾀ)系の味比べから｡どれも甲乙つけ難い旨さでしたが『真羽太(ﾏﾊﾀ)』の旨さが頭ひとつ抜きん出ておりました｡酒を天の戸純米吟醸亀の尾に変え『アオリ烏賊』､出水の『春子(ｶｽｺﾞ)鯛』､宮城『鰆(ｻﾜﾗ)』の炙り､白眉は烏賊を食べている余市の『天上鰤(ﾃﾝｼﾞｮｳﾌﾞﾘ)』｡更に酒を天の戸純米吟醸亀の尾天亀に変え長崎産『バチ鮪』の赤身､中トロ､江戸前の『小鰭(ｺﾊﾀﾞ)』､絶品だった宮城の『牡蠣(ｶｷ)』昆布〆と続きメロン香が際立つ天の戸夏田冬蔵の亀の尾の古酒に合わせ鹿児島産の『車海老』､秋田塩漬けの『いくら』､対馬『煮穴子』、鰹出汁香る『浅蜊』にユキノシタの吸い物にて『亀の尾を愉しむ会』はひと通りです｡上がり酒に凱陣の海老名亀の尾を楽しみ宴たけなわの内に会は御開き｡とても良い経験をさせていただき有難うございました。

8

天上鰤

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8

牡蠣昆布〆

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6

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6

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7

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6

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6

亀の尾

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8

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7

夏田冬蔵亀の尾

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6

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6

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6

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6

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6

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6

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6

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6

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7

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7

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7

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6

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6

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7

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7

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6

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7

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6

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2017/09訪問3回目

4.2

料理・味3.7
サービス4.5
雰囲気3.5
CP4.8
酒・ドリンク4.5

￥8,000～￥9,9991人

粋な酒肴に旨い鮨…『小じま』

秋田市山王の人気店『鮨BAR 小じま』さんへ三ヶ月ぶりに再訪させて戴きました｡満席の中､店内のいつものL字型カウンターのコーナー席で開栓口開けの『天の戸』Lland of Waterからゆるゆるとスタート｡酒のアテの酒肴には『黒海蘊（くろもずく）』､自家製の『アオリ烏賊』の塩辛､『北寄貝』の紐と『ミズの芽』＝ウワバミ草の瘤の酢味噌掛けの三点盛､酒を『春霞』の山田錦の栗ラベル黄に移行するタイミングで鮨を摘みながら呑む個人的に大好きな流れ｡にぎりは近海もののブランド鮪『塩竈ひがしもの』の赤身から秋田産の朝締めの『鮃』に『石投（いしなぎ）』､『鳥海山』純米大吟醸無濾過火入原酒に移り秋田産の『鯛』昆布締め､脂バチとも称される塩竈『ひがしもの』の中トロ､青森産『槍烏賊』､『天の戸』美山錦には北海道産の『鰊（にしん）の新子』＝鰊の幼魚､江戸前の『小鰭』に『煮蛤』､続いて當日の白眉の一貫が脂ののりが抜群な大阪岸和田産の日本一美味しい鰯（いわし）とも称される『金太郎鰯』｡そして戸井産のジャンボサイズの『本鮪』の蛇腹の部位のトロ､北海道産の『牡蠣』昆布締めに『新いくら』の軍艦､対馬産の『煮穴子』､蛤のエキスが凝縮した『潮汁』でひと通り｡地場秋田産と北海道産を中心に全国の天然物の鮨種を上手く使い分け『槍烏賊』の印籠詰や濃厚な味わいの『茶豆』等が箸休め的に美味しい酒肴が供されたりと鮨の合間に酒肴と楽しませていただく個人的に理想的な流れ｡日本酒は上記の他にも『天の戸』美山錦純米吟醸に『まんさくの花』ひやおろしのグラスを傾けつつ秋田美人の若き女医さん三人組の方々とのグルメ談義にも花が咲き大変楽しく濃密な時間を過ごさせていただき感謝｡秋田最強の費用対満足度の高さを誇り日本酒の常置数は同業他店の軽く7〜8倍もの豊富な品揃えは『BAR』を名乗るに相応しいツボを抑えた品揃え｡『鮨 BAR 小じま』さん四季折々､季節ごとに足を運びたい秋田で好きな一軒です｡

7

メ鮪本マグロトロ(戸井)

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9

金太郎鰯

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8

メバチ鮪中トロ(塩竃ひがしもの)

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7

牡蠣

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6

小鰭

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7

煮蛤

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7

メバチ鮪赤身(塩竃ひがしもの)

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6

鮃

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5

石投

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6

鯛(昆布〆)

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6

槍烏賊

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5

鰊（にしん）の新子

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5

新いくら

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7

煮穴子

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6

天の戸 Land of Waterを開栓口開けで

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4

酒肴三点盛

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5

槍烏賊印籠詰

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6

茶豆

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6

蛤の潮汁

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6

天の戸 Land of Water

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3

春霞山田錦のひやおろし

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4

春霞山田錦の栗ラベル黄

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4

鳥海山純米大吟醸無濾過火入原酒

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3

天の戸美山錦純米吟醸

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3

まんさくの花ひやおろしの

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4

まんさくの花ひやおろしの

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6

品書き

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4

鮨 BAR 小じま

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2017/06訪問2回目

4.1

料理・味3.5
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥8,000～￥9,9991人

小島さんの良心を感じる店…『鮨BAR 小じま』

久しぶりの『鮨 BAR小じま』さん。"名は体を表す。"の諺の通り美味しい『鮨』と『日本酒』を良心的な値段で楽しませてくれる『小島良太』さんが営まれる人気店｡若干の値段設定の改定はされましたが『おまかせコース』五千八百円､『おまかせにぎりコース』四千五百円と相変わらず廉価で供して下さるとても有難い店｡いつものようにカウンター席にてコースのはじまりです｡デフォルトで供される前菜三種盛は京都舞鶴産の天然本鮪のトロを使った『ねぎ間』に蓴菜､梅貝の盛込みから｡何と『ねぎ間』に使われていたのは『舞鶴』産の『天然本鮪』｡蓄養モノの『伊根』産とは訳が違います｡焼きたて熱々のものが供されましたが流石に美味しい酒肴です｡酒肴を受け止める日本酒は天の戸の『ランド・オブ・ウォーター』の開栓口開けから｡そして程無くして鮨へと移行｡今回の最初の一貫は青森『本カサゴ』の白身から順に同じく青森産の『赤烏賊』､肝を射込んだ『皮剥』に三陸産の『本鱒』のヅケ､箸休めに供された鳥海山の『蕨』のお浸しに根曲り筍とメヒカリの焼物を間に挟んで舞鶴産の天然『本鮪』の赤身と中トロ､北海道産の『鰊』､江戸前の『小鰭』､秋田前沖産の『白鱚』､山形の名残りの『細魚』､千葉の地金とも称される脂ののりの良い『金目鯛』､そしてspécialitéの秋田前沖産で水揚げされた『河豚の白子のつけ焼』、包丁技が光る北海道産の『活蛸』に青森産の明礬を使わぬ塩水漬けの『海胆』の軍艦巻に北海道産の『穴子』でコースはひと通りです｡鮨に合わせて『夏田冬蔵』の開栓口開けの他に『春霞』､『鳥海山』､『角右衛門』､『花邑』と呑むも呑んだり｡大入り満員の『鮨 BAR小じま』さん｡たった一人で十数人分の鮨と酒肴を供されていた小島さん｡閉店時間まで1分の休みもなく終始手を動かされていた姿に感銘を受け店を後に｡近所にこういう店があったなら週二のペースで通うこと間違いなし｡ご馳走さまでした。

6

本かさご

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7

赤烏賊

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7

皮剥肝射込み

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6

本鱒のヅケ

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4

本鮪赤身

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5

本鮪中トロ

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5

鰊

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4

小鰭

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4

白鱚

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5

細魚

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5

金目鯛

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4

河豚の白子のつけ焼

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4

活蛸

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5

海胆軍艦

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5

穴子

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4

前菜三種盛

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4

蕨お浸し

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5

根曲がり筍にメヒカリ焼

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5

Land of Waterを開栓口開けにて

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4

天の戸『Land of Water』

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4

夏田冬蔵も開栓口開けにて

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5

天の戸夏田冬蔵

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5

春霞

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4

鳥海山

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4

角右衛門

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5

花邑

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5

品書き

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2016/10訪問1回目

4.1

料理・味3.5
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク4.5

￥8,000～￥9,9991人

ご近所にあったら週二回は通い詰めることでしょう…『小じま』

鮨屋ではなく敢えて『鮨 BAR』と名乗られている『小じま』さん｡店主である『小島良太』さんとはFacebook上で友人でありいつの日か寄せていただきたいと思いつつもなかなかタイミングが合わず今回やっと念願が叶い『鮨BAR 小じま』さんデビューを果たすことが出来ました｡Ｌ字型のカウンター席の正面の中央席に腰を下ろさせていただき目の前の品書きのボードに目を向けてみますと酒肴とともに『お好み鮨』も値段入りで表記されており先ずもって安心して楽しめる店という第一印象を受けました｡當初は『お好み』で握ってもらい軽く酒盃を傾けるつもりで寄せていただいたのですが酒肴に比重を置き〆に握りが何貫か供される『おまかせコース』と握り主体の『おまかせにぎりコース』という二つのコース設定もあり､どちらも四千弐百円也という良心的な値段でしたので後者の『おまかせにぎりコース』をいただいてみることに｡當店の日本酒の品揃えの傾向は自分との嗜好性が近いことは既にFacebookから情報を得ておりましたので『天の戸』の『亀ノ尾』純米吟醸酒からスタート｡料理は『蛸の柔らか煮』に『もずく酢』､『秋刀魚の染め卸し』の前菜三種盛が供されました｡こういう鮨屋の領分を逸脱しない酒肴は実に良いですね｡酒が進む酒肴でありながら後から供される鮨のことをしっかりと考慮して味の濃淡の調整をされているところもなかなか心憎い配慮｡『天の戸』の呑み比べをするために二杯目は『美山錦』の純米吟醸酒を所望したタイミングで酒肴から鮨へと移行｡にぎりは追加分も含め全十五貫。肉厚で身に弾力がある『真子鰈』を塩に柚皮を削った鮨から順に脂のりの良い釣モノの『金目鯛』､たぶん初めて口にしたであろう『沖鯵』は真鯵とは別物で､どちらかというと縞鯵に近い味わい｡飾り包丁が入れられた『秋刀魚』に心持ち浅めに〆られた『小鰭』､本日の『鮪』は宮城/塩竃産の生のバチ鮪で『赤身』に『中トロ』､好物の『春子鯛』に心躍り､品書きの中では一貫七百円の値を付けていた鰤は『天上鰤』､口の中で上品な脂の甘さが溶ける味わいは流石です｡大振りの『牡蠣』は煮浸しにしたものを使い､細やかな包丁技が冴える牡丹造りの『活蛸』に『甘海老』に茹でたての『車海老』､『いくら』の軍艦巻に『煮穴子』で握りはひと通りですが『春子鯛』が美味い美味いと発してしたら良かったらと店主の賄い用に取っておいた『春子鯛』の端材の酢漬けを供してくれたり『ガス海老』が二尾だけ残ったからと焼いて供してくださったりと素晴らしい気遣いに感銘した次第です｡肝腎の鮨は根幹を成す舎利は突出した特徴はなく酢も塩の加減も万人受けするであろう味わいのものでしたが四千弐百円也という値段設定でこれだけのものを愉しませてくれるのですから客側からしたならばとても有難いもの｡秋田駅前の『すし兆』さんの値付にも優しさを感じますが『小じま』さんの食後感の良さも勝にも劣りません｡こういう店が近所にあったなら間違いなく週二回は通うことになるでしょう｡色々な日本酒を愉しみ〆に椀物をいただき満足＆満腹です｡素晴らしい店と出逢うことが出来､感無量です｡

6

真子鰈

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7

金目鯛

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7

沖鯵

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6

秋刀魚

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4

小鰭

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5

塩竃産バチ鮪赤身

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5

塩竃産バチ鮪中トロ

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4

春子鯛

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4

天上鰤

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5

牡蠣

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5

活蛸

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4

甘海老

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4

車海老

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5

いくら

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5

煮穴子

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4

前菜三種盛

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4

天の戸亀の尾純米吟醸

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5

天の戸亀の尾純米吟醸

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5

蛸やわらか煮

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4

もずく酢

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4

天の戸美山錦純米吟醸

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5

やまとしずく純米吟醸 Type-K

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5

やまとしずく純米吟醸 Type-Kスペック

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4

鳥海山純米吟醸

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4

鳥海山スペック

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5

春霞栗林

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5

春霞栗林

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4

春子鯛賄い分の御裾分け

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4

ガサ海老

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5

芋煮汁

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5

品書き

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4

鮨BAR 小じま

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口コミが参考になったらフォローしよう

©Loro

フォロー

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを連絡する

ふじわら屋（仙北町、盛岡、上盛岡 / ラーメン）

ラーメン＋半ライス＋おしんこの満腹...

3.7

訪問： 2024/04
遠野物語（盛岡 / 日本料理、天丼、居酒屋）

牛ステーキと晩酌セットで御満悦…『...

3.6

3.6

訪問： 2024/04
囲魚すし一〆（盛岡、上盛岡、仙北町 / 寿司）

桜を愛でた後に天然本鮪で昼酒を愉し...

4.0

4.0

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焼肉賛美（北上 / 焼肉）

唯一無二の冷麺は必食の一品…焼肉『賛美』

4.5

訪問： 2024/04
丸亀製麺（花巻、似内 / うどん、カレーうどん、天ぷら）

焼きたて牛すきごぼ天ぶっかけうど...

3.2

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牛たん炭火焼仁（仙北町、上盛岡、盛岡 / 牛タン）

Cランチの牛たんカレーセット…牛た...

3.7

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店舗情報（詳細）

「みんなで作るグルメサイト」という性質上、店舗情報の正確性は保証されませんので、必ず事前にご確認の上ご利用ください。詳しくはこちら

店舗基本情報

店名	移転鮨小じま移転前の店舗情報です。新しい店舗は鮨小じまをご参照ください。
ジャンル	寿司、日本酒バー
住所	秋田県秋田市山王1-7-3 山王ウエスタンビル 1F 大きな地図を見る周辺のお店を探す
交通手段	泉外旭川駅から1,993m
営業時間	■営業時間 18:00～23:00 ■定休日日曜日営業時間・定休日は変更となる場合がございますので、ご来店前に店舗にご確認ください。
予算（口コミ集計）
支払い方法	カード可電子マネー可

席・設備

席数	（カウンター７席、小上がり８席）
個室	無
貸切	可
禁煙・喫煙	全席禁煙
駐車場	無
空間・設備	オシャレな空間、カウンター席あり

メニュー

ドリンク	日本酒あり、焼酎あり、ワインあり、日本酒にこだわる
料理	魚料理にこだわる

特徴・関連情報

利用シーン	一人で入りやすい｜知人・友人とこんな時によく使われます。
ロケーション	隠れ家レストラン
オープン日	2014年8月1日
初投稿者	take31（436）
最近の編集者	おりもの（0） ... 店舗情報（'23/08/18 13:00）あこあっちゃん（175） ... 店舗情報（'23/04/01 18:46）編集履歴を詳しく見る