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気仙沼産トロ
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鳴門わかめと雲丹のチーズ豆腐甘海老乗せ
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前菜3種
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ヨコワとコウイカの造り
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寫楽 純米吟醸
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天然かんぱち
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煮帆立 梅肉乗せ
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アオリイカ
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いくらと蟹の小丼
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牡蠣の黄身煮とまぐろの治部煮
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牡蠣の黄身煮とまぐろの治部煮
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雲丹メニュー
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雲丹食べ比べ3種
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雲丹食べ比べ3種
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雲丹食べ比べ3種
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蟹グラタン
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蟹グラタン
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クエ
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シメサバ
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天然真鯛
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まぐろ漬け
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白子としめじの茶碗蒸し
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白子としめじの茶碗蒸し
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煮穴子
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玉子
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鉄火巻き
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赤出汁
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ブルーベリーのババロア
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ブルーベリーのババロア
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メニュー
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メニュー
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メニュー
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メニュー
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店外
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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
鮨好きなので青海さんは既にリサーチ済み
事前予約して平日19時30分に訪問
白を基調としたモダンな外観を潜って店内へ☺️
カウンター席に案内してもらい、まずはビールで乾杯
手元はしっかり明るく、照明のメリハリのある落ち着く空間
【季節のおまかせ握りコース ¥19,800(税込)】
・鳴門わかめと雲丹のチーズ豆腐甘海老乗せ
雲丹とチーズ豆腐にしっとり甘海老に肉厚コシのある鳴門わかめでスタート。
・前菜3種
子持ち昆布、赤こんにゃくとたこの旨煮、お浸し
お浸しはかきの木茸 えのき 水菜 蟹身ととびこが乗った主張しすぎないバランスの取れた一品。
・ヨコワとコウイカの造り
ヨコワのさっぱりした赤身に、コウイカはモチッと甘みがありでした。
「握り」
・気仙沼産トロ バルコサミ酢
脂が乗ったトロにバルコサミ酢がキュッと締めてくれる。珍しい組み合わせながらGOOD。
・天然かんぱち
弾力が強い身がシャリの柔らかさと良い感じ。
・煮帆立 梅肉乗せ
帆立の風味と梅肉でさっぱり。
・アオリイカ
柔らかく弾力があり旨みが広がる。
・いくらと蟹の小丼
いくらの硬めの食感残しつつ蟹身が良い風味をプラスされてる。
・牡蠣の黄身煮とまぐろの治部煮
とろみある醤油系の出汁に牡蠣とまぐろの味が広がる一品。口休めに最高過ぎる。
・雲丹食べ比べ3種
取れる地域の磯の香り楽しめる。
新鮮雲丹だったのでどれも臭みなくクリーミー。
・蟹グラタン
蟹好きなら満足出来る蟹が広がるグラタン。
「握り」
・クエ
クエの甘さと旨みが素晴らしい。
・シメサバ
脂の乗りが程良く強めの酢でさっぱりと。
・天然真鯛
歯応えが良く真鯛の旨みが素晴らしい。
・マグロ漬け
濃厚な赤身がとろっと口の中に広がる。
・穴子
ふっくら煮穴子は食べた瞬間に美味さが。
・白子としめじの茶碗蒸し
鮮やかな見た目に白子が全面に出てくる一品。
・玉子
甘くコクのある玉子。
・鉄火巻き
〆は絶妙の酢のバランスと濃厚赤身の鉄火巻き。
・赤出汁
・ブルーベリーのババロア
素材の良さを出しながら、アレンジのある創作メニューが魅力的でした☺️
2杯目からは日本酒頂きましたが、赤酢の効いた江戸前鮨には相性ばっちり
また必ずリピートしたいお店☺️
ご馳走さまっさん！