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黒ラベル
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糸島もずく
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平目
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大那 純米吟醸 吟のさと
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日本酒グラス
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鰆
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牡蠣
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スチームホタルイカ
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ボタネビ
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タコ
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海鼠腸の茶碗蒸し
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焼きアカムツ
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あん肝
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ホタルイカ沖漬け
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ガリ
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天然シマアジ
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キンメ
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鯛
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小肌
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赤身
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中トロ
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大トロ
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サヨリ
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ヤリイカ ムラサキウニ
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雲丹
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車海老
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サクラマス
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赤出汁
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トリ貝
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穴子
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玉
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東麻布のスタバ
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サクラ仕様
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ランキングと口コミで探せるグルメサイト
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
ずっと行きたかった東麻布にある天本。
2016年6月にオープンから約半年でミシュラン二つ星を獲得した寿司界の大物ルーキー。
ネット予約で念願叶って席確保。家内と2部目の21:30スタートでした。
大江戸線赤羽橋から徒歩5分ほど。
1号線を少し入った右側。漆黒の板塀が目に入ります。
素朴な自然味を生かした設えの数寄屋造り。
カウンター8席のみ。カウンター下は温かいヒーター&充電コンセント。
東麻布のスタバって大将は表現していました。
また弟子はとらず大将一人で切り盛りしています。
久しぶりの初店舗に多少緊張しましたが、
気づけば自然と大将のペースで店内に一体感が出て盛り上がっていました。
糸島もずく 福岡出身の大将の地物からスタート。
竹岡産の平目 朝絞めたてのゴリゴリ感と香りが半端ない。
鰆（鳥羽） 軽く炙ってベルギー産キャビアと。
牡蠣（播磨灘）
スチームホタルイカ ボイルホタルイカとは違い味噌がトロっと濃い。
ボタンエビ 圧巻のサイズ。
佐島のタコ
海鼠腸の茶碗蒸し アサリ出汁
焼きアカムツ（長崎）シャリと混ぜて ジュワッと溢れ出す脂との一体感。
余市産あん肝 一ヶ月漬け
富山湾ホタルイカ 沖漬け
ここから握り。
竹生姜のガリ。さいの目切りですが柔らかい。酸味強め。
天然シマアジ（西伊豆） 天然シマアジは珍しいそうな。
キンメ（勝浦） しっとり柔らかい。
鯛（糸島）3日寝かせ
小肌（東京湾） 酢締めは強めでスッキリ。
赤身（長崎）
中トロ（塩釜）
大トロ （塩釜）
サヨリ 鴨頭ネギを内側に
ヤリイカ（唐津）ムラサキウニ
雲丹（北海道） 冷たい雲丹と温かめのシャリが抜群。
車海老 出し方は周知の通りギリギリ攻め。そして圧巻のサイズでした。
サクラマス（陸奥湾） ツルンとした口当たりと香りが美味しい。
赤出汁 焼いたノドグロを出汁に 山椒がアクセント
トリ貝（三河湾）春のネタ。
穴子（東京湾） 東京湾の漁獲量が激減の希少な穴子をこの日はラッキー。美味しい。
玉 エビにエスコヤマ直伝のまるでスイーツのような玉はしっとりジューシー。
ビールで乾杯後、大将お任せで日本酒を半合ずつ。
大那 純米吟醸 吟のさと 無加圧しぼり生酒（栃木）、日輪田 雄町 山廃純米（宮城）、
小左衛門 純米吟醸 おりがらみ 桜ラベル（岐阜）、日高見 超辛口 純米（宮城）、
YANMA（山間） 13％ TOKUBETSUJUNMAI（新潟）、〆に芋焼酎水割り。
赤酢を使い酢の酸味を立たせた辛めのシャリは大きめで、粒が立ちかなり硬め。
古古米と古米をブレンドしているとの事です。
タネは厚めな切りつけ。鮪もこの時期としては極上ものでした。
ただ喉を通らず、しばらく口の中に残ってしまうネタもあったかな。
たぶんシャリとネタのバランスが好みじゃなかったと思います。
全体的にインパクトのある寿司ですね。
兎に角大将は食材への拘りが半端ない。しかも勉強熱心。魚愛に溢れています。
初訪問ながらもビンビンに伝わってきました。
今の所弟子も持たずに一人切り盛りしていくそうですが健康に留意しつつ、
いつまでも驕ることなくこの姿勢を貫いてもらいたいです。
また横のつながりが強固な都内のスター職人たちとも切磋琢磨して、
ずっと美味しい寿司を食べさせてくださいね。
やっぱり流行る店ってのは大将が素晴らし過ぎます。
今度はお土産のバラちらし頼もっと。家内も久しぶりの新店に満足顔。
ヨシ、次回の予約も頑張るぞ！