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①鯖の塩辛 18日熟成
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②小肌
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③鮪赤身食べ比べ (マルタ産、愛媛産 10日熟成)
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④白イカ
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⑤桜鱒昆布〆 12日熟成
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⑥海苔の茶碗蒸し
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⑦甘鯛の鱗乗せ 10日熟成
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⑧生とり貝
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⑨穴子白焼き
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⑩煮ハマグリ 5日熟成
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⑪金目鯛 8日
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⑫黒むつ 11日熟成
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⑬あわび 10日熟成
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⑭牡蠣 岩手県産 6日熟成
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⑮中トロ3枚重ね 10日熟成
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⑯大トロ炙り 20日熟成
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⑰煮アナゴ
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⑱玉子
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⑲雲丹
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⑳巻寿司
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㉑酢飯のお焦げ入り汁
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最初に一言、私は素材志向ではなく調理技法や手間と時間をかけたテクニカルな料理に重きを置いているため、寿司というジャンルはどちらかと言うと得意ではありません。
ですから寿司マニアの方とは違う、素人目線での意見ととらえていただきたいです。
ちょっと前からマイレビュアー様が何人も訪問されておりまして、見るたびに日満しに行きたい気持ちが膨らんでいました。
そしてこの度、満を持して訪問する事に。
場所は京成船橋駅から市役所方面へ向かった細い道の途中。
店内に入ると意外に年季が入っており、6人しか座れないカウンター席のみです。
完全熟成コース13200円(2名以上14日前予約)
①鯖の塩辛 18日熟成
②小肌
③鮪赤身食べ比べ
(マルタ産、愛媛産 10日熟成)
④白イカ
⑤桜鱒昆布〆 12日熟成
⑥海苔の茶碗蒸し
⑦甘鯛の鱗乗せ 10日熟成
⑧生とり貝
⑨穴子白焼き
⑩煮ハマグリ 5日熟成
⑪金目鯛 8日
⑫黒むつ 11日熟成
⑬あわび 10日熟成
⑭牡蠣 岩手県産 6日熟成
⑮中トロ3枚重ね 10日熟成
⑯大トロ炙り 20日熟成
⑰煮アナゴ
⑱玉子
⑲雲丹(追加)
⑳巻寿司
㉑酢飯のお焦げ入り汁
シャリは赤酢と米酢のブレンドとの事ですが、食感が若干パラリとしているので少し好みが別れるかもしれません。私にとってはプラスマイナスゼロってとこでしょうか。普通のマグロと10日間熟成したマグロを食べ比べられるのは面白いですね。確かに10日間の方が断然旨みが強いです。大トロ炙りはなんと20日も熟成していると言いますので臭いのではないかと思って食べてみると、確かに臭みは若干感じます。しかし思ったほどではない。というか全然美味しく食べられるレベル。その他の熟成ネタ各種もやはり旨みが強いですね。当たり前ですがその代わりブリっとした食感は失われています。個人的にはゴリゴリの食感が結構好きなので、鮮度が高い方が好みなのですが、これはこれで旨みを重視した寿司として面白いコンセプトであると思います。予想していたよりも意外に無難な味でしたが、絶対に家では真似できないので、貴重な体験をさせていただきました。