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スミイカ
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真鯛昆布締め
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イワシ巻き
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赤貝
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サワラのタタキ
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噴火湾の毛蟹
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タケノコ
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白アマダイの茶碗蒸し
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スミイカ
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サヨリのオボロ握り
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コハダ
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タイラガイ
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バフンウニとトラフグ白子
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車海老
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カジキマグロ漬け
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中トロ
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鹿島産 煮ハマグリ
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玉子焼き
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飲み物リスト
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六本木奈可久で修業した親方が握る寿司です。
まずはアテから。
煮イカ(スミイカ)
真鯛昆布締め
イワシ巻き
赤貝
サワラ叩き
噴火湾毛蟹
タケノコ
白甘鯛茶碗蒸し
ここから握り。
スミイカ
サヨリおぼろ
コハダ
平貝
一旦ここでバフン雲丹とトラフグ白子
握り続き。
車海老
カジキマグロ漬け
中トロ
煮ハマグリ
最後にカステラのような玉子焼きで一通り。
追加はしませんでした。
親方はネタの名前は言うけど、産地は言わない。ただ、こちらから聞けば答えてくれます。客の会話を邪魔しない気遣いを感じました。
印象的だったのは奈可久伝来のおぼろ、山葵だけでなく辛子も使うこと、カジキやマグロの二枚付け。もちろん、他もすべて美味しかったです。
先代までは大衆寿司屋だったようで、料亭のような重厚な雰囲気は無く、気後れせずにリラックスできました。
平日夜で満席でした。予約は必須です。