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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
麻布十番、暗闇坂を降りてきた右手の新しいビル４F。
麻布十番駅と六本木ヒルズの中間くらい。このあたりまで足を伸ばすと、隠れ家感が増す。
開店からあまり間が経っていないようで、白木のカウンター、ちょうな削りのクローゼットドアなど、
温もりを感じられる内装で、寿司屋らしい清潔感を感じられる。
スライスではなく小口切りの生姜を甘めに漬けたガリは、鮨由うと同じ。
後に出てくるがプリン巻きなる一品同様、大将の修行した店を踏襲している点が多い。
お任せコース１本での営業。 特に土日は、基本は時間制で17:00〜と19:30〜の2部制にし、
６席あるカウンター客に対し、コースを順番に味わってもらうスタイル。
とはいえ、都合により来店時間がキッチリ合わなかったりするゲストにも臨機応変に対応しているようだ。
最初の料理は、蛤の吸い物というか、出汁そのものがグラスで供される。
蛤で取った出汁に微量の醤油を入れただけの温かな一杯。
まずは、胃を温めてから今宵のコースがスタートという配慮が嬉しい。
突出しというか先付の料理
・桜鱒の葱醤油漬け 芽ねぎを添えて 春の訪れを感じる
・ヤリイカの煮物 耳に近い部分に卵、足に近い部分にゲソを詰め、２切れ供される
・茶碗蒸し 山椒を効かせてある ３口ほど食べたら蟹と酢飯を混ぜたものと雲丹を追加し混ぜて食べる
・ノドグロの焼き物 お好みでレモンを絞ったりオロシと共に
握り
・春子鯛 かすご鯛は真鯛の稚魚、昆布締めに煮切りを一刷毛塗ってさっぱりと
・ホッキ片面焼き 焼くと甘味が凝縮するホッキ、生の良さも残しつつ片面焼きで
・やま幸の中トロ 今日の中トロは勝浦の釣り 卸業者は名店御用達のやま幸
・小肌 締め方で鮨職人の腕が問われる小肌、少し浅めの締めは好み
・プリン巻き 大将出身の鮨由うの名物料理、あん肝を濾し胡瓜と。プリン体大量摂取は痛風の方には厳しいか？
鯛と牡蠣の炊き合わせ
・アオリイカ 裏表に隠し包丁を入れ柔らかく。塩と酢橘で
・サヨリ ねぎペーストをちょっと乗せて
・ヅケ マグロの赤みを味わうならヅケが一番
・車海老 低温で１時間ほど、じっくりと火を入れた車海老は柔らかくジューシー
・アナゴ 一貫を２つに切って半分にツメ、半分はお塩で。どちらから先に食べよう・・
・玉 いわゆる寿司屋の玉子焼き。甘めなのはデザート感覚
味噌汁 締め椀として出汁の効いた味噌汁はホッとする
総じて、ロケーションも面白い隠れ家感のある場所にあるし、店内も落ち着いている。
また大将との会話も楽しいし、ネタも良い、仕事もきちんとされている。
単品で10貫頼み、料理を数品頼みと考えると、断然にコスパは良い。
味・量・雰囲気・居心地の良さ・値段と満足でき、どんなシチュエーションでも使えそうな一軒。