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鮑肝ソース
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プリン巻き(田原大将の決めポーズ)
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港区巻き
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車海老
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鰻の地焼き
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看板
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嶺岡豆腐
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春菊と白舞茸
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煮穴子の天ぷら
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縞鯵
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小肌
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かすご鯛昆布締め
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梅餡茶碗蒸し
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赤身
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トロはがし
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玉子焼き
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ほたて蒸し
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太巻き
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細巻き(別料金)
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ペアリングメニュー
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外看板
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地下鉄六本木駅から徒歩5分ほど、銀座へ移転した「鮨 由う」の後継店として2023年12月にオープンしたお店です。
30代の田原大将は「鮨 由う」の尾崎大将のもとで修行された方で「鮨 結う翼」から抜擢されました。
店内はカウンター9席、2〜4人用の個室が1部屋あります。
飲み放題付き高級鮨・おつまみコース(16500円)をいただきました。夜の部は、17時30分と20時の一斉スタートです。
コースの中には「鮨由う」名物の「プリン巻き」や蟹とウニの巻物「港区巻き」が含まれます。
・嶺岡豆腐
・春菊と白舞茸の和え物
・蒸し鮑の肝ソース
・煮穴子の天ぷら
・カスゴ鯛昆布締め
・縞鯵
・小肌
・真鯵にあたり葱を添えて
・プリン巻き
・港区巻き
・三河鰻の地焼き
・車海老(別料金)
・梅の餡の茶碗蒸し
・三沢産まぐろ赤身
・トロはがし
・まぐろの巻物(別料金)
・玉子焼き
・煮ほたて
・太巻き
・細巻き(別料金)
蒸し鮑は鮑の下にはシャリが忍ばせてあり、まろやかな肝ソースと合わせてリゾット風にいただきました。
鯛のこども「カスゴ鯛」は、身がやららかく旨みが秀逸でした。
プリン巻きは鮟鱇の肝を甘辛く煮込み、裏ごしをしてペーストにした状態でシャリと混ぜ合わせます。プリン体たっぷりです。
田原大将から手渡しされます。
港区巻きは、香箱蟹の内子・外子・味噌を合わせたものにバフンウニをオン。海苔で包んで食べる至福の一品でした。別料金でキャビアを載せることもできます。
トロ独特の強くて厚いすじをはがし取り、そのすじとすじの間の身を「はがし」と言います。旨みが抜群でした。
コースには飲み放題がついており、日本酒が少し含まれるお寿司屋さんのレモンサワーや日本酒、ワインなど約30種の中から選べます。
竹生姜のガリも食感と酢の塩梅が良かったです。
鮨結う翼と同様に予約困難店になること間違いなしです。
早めに次の予約を入れたいと思います。