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たまご
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トロ巻き
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穴子
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春子
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スミイカ げそ
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まこじ
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車海老
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中とろ
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まぐろづけ
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煮ハマグリ
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こはだ
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キス
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鯵
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平貝
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マコガレイ
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カツオ
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お椀
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卵焼き
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穴子たれ 塩
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のどぐろ
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むらさきうに
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スミイカ
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春子
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車海老
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大トロ
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中とろ
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まぐろづけ
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煮ハマグリ
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こはだ
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キス
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鯵
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とり貝
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いさき
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毛蟹のロールキャべツ
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岩牡蠣生ハム仕立て
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金目鯛のぬかづけ
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鰹づけとアワビ肝ソース
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マコガレイの塩昆布巻き
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新玉ねぎとワカメ
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焼きなすとシャコのお浸し
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手巻きのねぎとろ
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カウンター
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B1 エントランス部分
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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
〜再訪〜
月曜日に奇跡のランチタイムに空きが有り！
佐藤氏の握りを堪能するため即予約！
６月の頭に予約確認したら７月の下旬ぐらいだったのに奇跡の６月中旬に
入店することができました。
ものは試しに聞いてみるもんですね！
昼は握り１０貫/１３貫/１６貫
私たちは１３貫にしました。
付け出しに鰹！
・マコガレイ
・平貝
・鯵
・キス昆布締め
・こはだ
・煮ハマグリ
・まぐろづけ
・中とろ
・車海老
・マゴチ
・スミイカ げそ
・春子
・穴子
・トロ巻き
・赤だし 魚のあら
・たまご
追加でうにをオーダー。
お腹いっぱいです！
シャリも良かったです。温度が高めでもしっかりばらける魔法の赤酢ですね。
写真も更新！！
また来ます♪
"鮨とかみ"
最高の赤酢シャリを堪能できました。
酸味がないのに香りはある。口の中でネタとシャリが弾けてさっぱりと。
シャリは小ぶりでネタは大きめ。お酒を飲む私にはベストサイズ♪
店主は佐藤氏。
渋谷秋月で修行され麻布十番にある尾崎幸隆さんの立ち上げを経て鮨とかみをオープン。
店内入った瞬間は背筋が伸びる思いを感じ緊張感フルMAXでしたが時が経つにつれ佐藤氏
のお鮨への思い、お客様への思いなどを聞かせていただき、そして私たち初来店にも関わらず
お話をしてくださりとてもありがたいと感じ、帰り際にはいい意味で緊張がほとんどほぐれました。
23000円のおまかせ
・まぐろのねぎとろ手巻き
・京都産焼きなすとシャコのお浸し
・マコガレイを塩昆布巻き
・新玉ねぎをわかめとともにつまみに
・鰹漬けとアワビの肝ソース
・金目鯛のぬか漬け
・岩牡蠣の生ハム仕立て
・ロールキャベツ（中には毛がに）
・えぼ鯛の幽庵焼き
こちら計９品がつまみでした。
お鮨屋のつまみではなくどちらかというと割烹料理であったり日本料理の色が強い
創作料理の印象を受けました。どれも絶品で美味しかったです。
次は握り
・いさき
・とり貝
・鯵
・キス 昆布締め
・こはだ
・煮ハマグリ
・まぐろづけ
・中とろ
・大トロ
・車海老
・春子
・スミイカ
・むらさきうに
・のどぐろ
・穴子 塩 タレ
計15品
・お椀
・たまごやき
全部で26品！
お腹いっぱいです。
まぐろは岩手県の50キロ、小ぶりなのに脂乗りがとてもよく◎日本近海のまぐろは良質なプランクトンを
食べているため海外のまぐろと比べるとかなりの差があるみたいです。
最近は熟成が流行りでよくお客さんに「何日間寝かせてるの？」と聞かれることが多いみたいですが佐藤氏の
答えはひとつ。熟成しなきゃ美味しくないないまぐろはうちでは出さない！だそうです。
まぐろの品質にはかなりのこだわりがありますね。素敵です。
うにも温められてうにと冷やせれているうにを合体し同時に食べる。食感が新しいです！
鯵も良かったですねー。
身が引き締まる特別な夜でした。自分はまだまだ若輩者。鮨のほんの一部分しか知らない。一部分という表現すらあつかましいぐらい。
鮨の奥深さをさらに知りたいと思い、同時に鮨とかみさんを胸張って紹介できる身の丈に合うような
そんな大人になりたいと思った今日この頃。
ごちそうさまでした。