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マグロの赤身漬け
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マグロの大トロ
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ケンサキイカ
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サワラ
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バフンウニ
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煮ハマグリ
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ブリ
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コハダ
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アジ
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イクラ丼
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クルマエビ
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アナゴ
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イカ紫蘇巻きとネギトロ巻き
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玉子
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セイコガニの茶碗蒸し
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牡蠣の漬け込み
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イワシの海苔巻き
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蒸しアワビ
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アン肝の刻み奈良漬け和え
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ウナギ
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白子の蒸し寿司-カラスミ掛け-
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白子の蒸し寿司-カラスミ掛け-
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赤出汁
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創業50年を超える「松寿司」は、阿倍野にある路面電車「北畠」駅より徒歩約10分の閑静な住宅街にある"町寿司"です。
なお、予約必須となっています。
この日は、土曜日の11時30分に予約して1人で訪れました。
店内は、アットホームな雰囲気で、肩ひじ張らずに過ごすことができます。
メニューは、「おまかせコース(税込20,000円)」のみ。
コースのラインナップは、
【つまみ】
◾️セイコガニの茶碗蒸し
◾️牡蠣の漬け込み
◾️イワシの海苔巻き
◾️蒸しアワビ
◾️アン肝の刻み奈良漬け和え
◾️ウナギ
◾️白子の蒸し寿司-カラスミ掛け-
◾️赤出汁
【にぎり】
◾️ケンサキイカ
◾️サワラ
◾️マグロの赤身漬け
◾️バフンウニ
◾️煮ハマグリ
◾️ブリ
◾️マグロの大トロ
◾️コハダ
◾️アジ
◾️イクラ小丼
◾️クルマエビ
◾️アナゴ
◾️イカ紫蘇巻きとネギトロ巻き
◾️玉子
コースは、つまみとにぎりが交互に提供されるスタイル。どちらも、関西や四国で獲れた食材を中心に季節を感じられる料理ばかりでした。
にぎりのシャリには、赤酢が使われており、大阪の阿倍野にいながら、江戸前寿司を楽しめます。赤酢のシャリといっても、どぎつい味ではなく、まろやかな味わいで、初見の人でも違和感なく食べることができます。
そのシャリとの相性抜群なネタが、「マグロの赤身漬け」と「マグロの大トロ」です。
特に「マグロの大トロ」は、大トロの脂の旨味にシャリが負けず一体化された一貫。酢飯の熱さでほどよくとろけた大トロの脂が酢飯とマッチして、口のなかに広がります。
また、コースの一品目「セイコガニの茶碗蒸し」は、カニの身とカニの卵を餡かけにして提供されます。身の甘さと"プチプチ"のカニの卵の食感を楽しむことができる一品でした。
2代目店主の谷川さんも物腰が柔らかく、話しやすかったです。
大阪で寿司を食べたくなった際は、候補の一つに入れてみては、いかがでしょうか?