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先付け前菜
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乾杯！
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お造り
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プレミアム生ビール熟撰
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茶碗蒸し
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焼物(ブリのカマ焼き)
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蒸物(黒アワビ・車海老)
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〆張鶴 純米吟醸 純
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ズワイガニ味噌和え
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レモンサワー梅干し入り
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カウンター
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平目昆布〆
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鯛の神楽南蛮
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アジ
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南蛮エビ
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サバ
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ミル貝
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村上茶ハイ
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雲丹
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中トロ
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大トロ炙り
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のどぐろ
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玉子
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お椀(南蛮エビ)
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デザート
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ディナーコース
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外観
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グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
全国で活躍するレビュアー
飲食店専門の求人サイト
2700 rev
新潟旅行中に2700件目のキリ番を迎えました
日頃から拙いレビューにお付き合い下さりありがとうございます
今宵訪問したのは新潟市中央区の『すし いわ』
新潟市北区にあった人気店「鮨・割烹いじま」が閉店することになり、お店の顔だった板前の岩渕さんが昨年9月にオープンした、まだ新しいお店
ディナーコース
・希〜15500円×2
事前予約済み
・アサヒプレミアム生ビール熟撰〜800円×2
をお願いしてコースのスタートとなります
・先付け前菜
かきのもとのおひたし、かきのもとは新潟で昔から食べられていた食用菊、茹でてもシャキシャキした食感で何より鮮やかな色が綺麗、他にはサバの棒寿司、海老、鮪など、いづれの品も秀逸
これだけでビールおかわりだね‼︎ (笑)
・お造り
佐渡のブリ、鮪、平目等、どれも適度な鮮度に適度な熟成加減、レベルの高いお造り
・茶碗蒸し
・焼物
佐渡のブリカマの塩焼き、皮が香ばしく焼けて絶品
何よりカマなのに、余計な脂がないと言うか、身がしまっていて美味い！
・蒸し物
黒アワビと車海老、貝の王様黒アワビ、蒸す事により弾力が増しもちもち、熱が入る事で味も濃厚になりますね。車海老はこちらも負けじと海老の王様、旨み、甘み、コクが最高、個人的には食感も好きです
・〆張鶴 純 純米吟醸〜1200円
〆張鶴の中でも人気の純米吟醸酒だそうで、優雅な香りと純米ならではのまろやかな味わい、スッキリとした後味がどの料理にも合います
・強肴
ズワイガニの蟹味噌和え、普通蟹味噌和えはほぐし身だけど、ここのは足の剥き身
これと新潟の地酒、交互にいただくとそこはもはや極楽浄土！
にぎり
・平目の昆布〆
・鯛の神楽南蛮
チョンとのっているのは、南魚沼の伝統野菜「神楽南蛮」、辛みを活かした創作性のある"現代風"な楽しみ方ですね
・アジ
・南蛮エビ
宝石のように輝く体、とろとろの身と上質の甘さ、新潟自慢の食材
・さば
・ミル貝
・雲丹
・レモンサワー梅干し入り×2
大将おすすめのレモンサワーに梅干しを入れたサワー
酸味×酸味が何とも言えない一杯で、いくらでも入っていく感じ、日本酒のチェイサーにする常連さんもいるとか(笑)
・中トロ
・大トロ炙り
どちらも佐渡産、鮪の脂がしつこくない
・レモンサワー梅干し入り
確かに美味いわ！
・のどぐろ炙り
北陸に来たら外せない一貫、炙った皮が香ばしく、身の旨みをより一層引き出しています
・玉子
・お椀
・デザート
新潟沖で漁獲されるノドグロなどの白身魚をメインに使い、天然本マグロやウニなど最上級のネタで極上の寿司を握る
岩船産コシヒカリを使ったシャリにも、酢の加減や空気の入れ方まで目を光らせる仕事は流石のひと言
凛としたカウンターの雰囲気ですが、気取らない気さくな大将との会話のキャッチボール、可愛らしいスタッフとも会話が弾みました
このお店、予約困難になる日も近いんじゃないかな
いいお店で気持ちよくキリ番レビューが迎えられて良かった
新潟に来たらまたよらせていただきますね
伊達魂(@datedamashi)・Instagram photos