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外観
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外観(入口)
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テーブルセッティング
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お茶
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秋月産 里芋の炊合せ
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バフンウニ、毛蟹のカニ酢
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バフンウニ、毛蟹のカニ酢
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焼さんま
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焼さんま
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松茸茶碗蒸し
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松茸茶碗蒸し
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名残り鱧、百尋(ミンククジラの小腸)
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名残り鱧、百尋(ミンククジラの小腸)
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名残り鱧、百尋(ミンククジラの小腸)
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ツブ貝煮
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ツブ貝煮
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大根漬、摺り胡麻と鰹節まぶし
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ガリ、大根漬、摺り胡麻と鰹節まぶし
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大分産白甘鯛の西京焼
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大分産白甘鯛の西京焼
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もづく酢
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いくら手巻き
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福岡・佐賀産やりイカ
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中トロ
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鯛昆布締め
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鰤
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鰹 長崎産
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カジキ 長崎産
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縞エビ 北海道産
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大トロ
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天草産 小肌
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塩水うにの手巻き
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車海老
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お椀(蜆出汁の味噌汁)
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お椀(蜆出汁の味噌汁)
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穴子
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玉子焼
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メニュー(アルコール)
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呉服町駅近く、綱場町にあるお寿司屋さんです。
店主 樋渡氏が旬の地元産食材を使ったつまみや握りをお任せで提供。
居心地良い空間で、手間をかけ素材の旨みを引き出したお寿司を楽しめます。
2015年1月開店。
場所は呉服町駅6番出口から約1~2分。
1ブロック目を左折してすぐ右手。
料理はお任せ(22,000円、税込み)のみ。
約2ヶ月前に電話にて予約。
電話でお話しした感じが良く、好印象。
一斉スタートでなく、希望した時間に合わせてくれるのも嬉しいです。
楽しみにしておりました。
当日。
予約した時間より早く到着しましたが、樋渡氏とスタッフの温かい出迎え。
リラックスした気分で席へ案内されました。
座席はカウンターに9席と個室。
隣席との間隔は広くとってあり、居心地は良好です。
いただいた料理は以下の通り。
お酒の品揃えは魅力的かつお酒に合う料理でしたが、事情によりお茶をお願い。
お茶はコースの進行に伴い湯呑の大きさや温度を考えて補充してくれ、樋渡氏の気配りが感じられました。
◇お任せコース(22,000円)
(●はつまみ、■はにぎり、□はにぎりでないお寿司)
シャリは小さめにしてもらいました。
つまみは盛りが良く、食べ応えがありました。
●秋月産 里芋の炊合せ
●バフンウニ、毛蟹のカニ酢
●焼さんま
焼きたて、艷やかにやき上がった皮が芳ばしい。
●松茸茶碗蒸し
葛あんかけ
松茸の香りにうっとり。
●名残り鱧、百尋(ミンククジラの小腸)
酢味噌添え
ミンククジラの小腸はコリコリ。
初めていただきました。
●ツブ貝煮
●大根漬、摺り胡麻と鰹節まぶし
これ、気に入りました。
●大分産白甘鯛の西京焼
●もづく酢
口直し。
ここから握りです。
シャリは少なめでお願い。
握りは口に入れると米の粒が立ち、白酢と赤酢のバランスが絶妙です。
□いくら
手巻き。
こぼれるほど入っていました。
■福岡・佐賀産やりイカ
■中トロ
■鯛昆布締め
好物。
■鰤
■鰹
長崎産。
■カジキ
長崎産。
珍しいネタだそうです。
身は柔らか、とろけるようであっさり。
■縞エビ
北海道産。
甘くてとろける。
■大トロ
■小肌
天草産 。
強く締めすぎず、さっぱりした味わい。
□塩水うに
手巻き。
うにがこぼれるほど、たっぷり!
■車海老
茹でて甘酢に漬けたもの。
●お椀
蜆出汁の味噌汁。
具は刻み油揚げ・青葱・柚子胡椒。
■穴子
炙って熱々、身はふんわり。
●玉子焼
蜂蜜がけ。
量は適量、滞在時間は約1時間半。
お任せの品数は多く、旬のネタも楽しめ大満足。
和やかで楽しい時間を過ごしました。
樋渡氏は明るく、気配り抜群。
時間差で来るお客さんに、お1人でつまみから握りまで対応。
私達に話題を振りつつ、てきぱきと動き回る姿に元気をもらいました。
機会があれば再訪したい、魅力あるお寿司屋さんです。