ジェームズオオクボさんが投稿したう越貞（大阪/新福島）の口コミ詳細 [食べログ]

この口コミは、ジェームズオオクボさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

う越貞新福島、福島、中之島/日本料理、海鮮

11回

夜の点数：5.0
- ￥50,000～￥59,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 4.7
  
  |酒・ドリンク 5.0

11回目

2023/05 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.7
- | 酒・ドリンク5.0 ］
￥50,000～￥59,999

/ 1人

う越貞　＠大阪市　福島　～これだけの魚が集まる店は凄い
　私が心不全になったこともあり、久々に関西に来ております。
今日は久々に、会員の貞さんの『う越貞』へ。

　まずは季節外れの6kのふくから始まりました。
しっかりした身質で噛みしめると味わいがあります

アコウ
脂のりよく美味しい

鱧の焼き霜

左　東沢、右　大千　
道南の知内町に拠点を置く東沢水産は、寿司職人から圧倒的支持を受ける高級ウニ「東沢の生うに」を手掛ける水産会社です。「橘の生うに」「はだての生うに」「大千の生うに」と並んで4大ブランドウニと称され、豊洲市場内でも常に高値で取引される人気のウニです。
その東沢のなかでもスペシャルの冠がつく商品は、その名の通り最高級ランクの極上品で通常品の倍以上の高値で取引される逸品です。
出典：https://hachimenroppi.com/brand/1825/
東沢も良い感じですが、大千は甘味が強く余韻が長いですね。
私は雲丹が凄く好きでも、かと言って苦手なわけでもないですが、なかなか凄いですね。

のどぐろ

しらかわと八代の鰻

東広島のじゅんさいの椀

北海道の毛蟹

味噌漬けの鱧と長命草の天ぷら

今話題の・・・
奥田トマト農園のトマト
貞さんにんまりですね。

名物　軽く炙ったノドグロ丼
能登の大きな釣りものがちょうど入荷したそうです。

香の物

太陽の玉子

魚の勉強になりました。
これだけの魚が集まる店は凄いですね。
ピンの魚は値上りの一途ですが、となりの方が雲丹を半箱あけていました。

う越貞
〒553-0003 大阪府大阪市福島区福島５丁目１７−２０
電話　06-6458-1153

外観

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6kのふく

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アコウ

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鱧の焼き霜

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左　東沢、右　大千

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左　東沢、右　大千

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ノドグロ

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しらかわと八代の鰻

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東広島のじゅんさいの椀

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東広島のじゅんさいの椀

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北海道の毛蟹

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北海道の毛蟹

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味噌漬けの鱧と長命草の天ぷら

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奥田トマト農園のトマト

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奥田トマト農園のトマト

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奥田トマト農園のトマト

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名物　軽く炙ったノドグロ丼

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名物　軽く炙ったノドグロ丼

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香の物

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太陽のたまご

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2023/06/13 更新

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10回目

2022/02 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥50,000～￥59,999

/ 1人

う越貞　＠大阪市福島区　～トビの魚はここにある、本当の食材を学ぶ食の専門家の聖地
　少し前の訪問の投稿です。
関西の売上貢献とセッションをかねて会員巡りをしてまいりました。
続いては『う越貞』です。

　まずは本日の魚の紹介から・・
白甘鯛3.3kg
間人蟹
姫路沖の坊勢島のワタリガニ
ノドグロ2kg
7.5kgのトラフグ
東沢の雲丹　スペシャル　二番

まずは、白子とうるいの先付

続いては「東沢の雲丹　スペシャル　“便宜上”二番」。
これは、複雑かつ濃厚な味わいです。

ふく
てっさの部分、身皮、ととうみ、天皮、

皮目を炙った白甘鯛鯛

焼きもの
白甘鯛と白子

間人蟹
今年はコロナ渦のため、入荷が多く、こんな感じになっています。

昆布だしで骨つきのふくの“あら身”、お野菜

3kgの八幡浜の真魚鰹
真魚鰹は味噌漬けにして、蕗のとうとともに天ぷら
加糖せず麹のみで、魚甘さを感じます。

姫路沖の坊勢島の子持ちワタリガニ。卵は塩辛にしています。
身は蒸しています

自家製唐墨

ノドグロ丼

ちりめんじゃこのおにぎり
これがまたうまい。

徳島県佐那河内のももいちご

本日は冬のお魚が勢揃いでした。
大変、満足のいく内容でした。

う越貞（うおさだ）
〒553-0003 大阪府大阪市福島区福島５丁目１７−２０
電話　06-6458-1153

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福島の怪人

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白甘鯛3.3kg

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福島の怪人

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白子とうるいの先付

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東沢の雲丹　スペシャル　二番

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福島の怪人と東沢の雲丹　スペシャル　二番

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東沢の雲丹　スペシャル　二番

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東沢の雲丹　スペシャル　二番

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ふく

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皮目を炙った白甘鯛鯛

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白甘鯛と白子

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ふく

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ふく

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間人蟹

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今期のタグ

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昆布だしで骨つきの昆布だしで骨つきのふくの“あら身”、お野菜ふくの“あら身”、お野菜

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3kgの八幡浜の真魚鰹味噌漬けにして天ぷら　蕗のとう

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3kgの八幡浜の真魚鰹

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真魚鰹は味噌漬けにして、蕗のとうとともに天ぷら

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久保田　千壽

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姫路沖の坊勢島の子持ちワタリガニ。

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唐墨

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のどぐろ丼

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のどぐろ丼

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香の物

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ちりめんじゃこのおにぎり

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徳島県佐那河内のももいちご

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2022/03/04 更新

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9回目

2021/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク5.0 ］
￥40,000～￥49,999

/ 1人

《トビの魚はここにある、本当の食材を学ぶ食の専門家の聖地》う越貞@大阪市福島
　少し前の訪問の投稿です。
　仕事で大阪に来ましたので、会員さんの定期訪問の後、『四方よし通信』に昨今の魚についての取材をしてゆこうと思います。

　まずは、炙った石影貝と桃から。
最近、よく見かけます蝦夷石影貝、地方名で石垣貝です。

もともとは非常に入荷量の少ない貝であった。東京市場築地などで比較的入荷を見るようになり、認知度が増したのは岩手県陸前高田市広田湾での養殖物が出回ってからだ。トリガイと同様に味が良く、触感の点ではそれ以上として高値で取引されている。
今では高級二枚貝として重要なものとなっている。高級すしダネのひとつとなっている。
出典：　ぼうずコンニャクさんの「市場魚貝類図鑑」
https://www.zukan-bouz.com/syu/%E3%82%A8%E3%82%BE%E3%82%A4%E3%82%B7%E3%82%AB%E3%82%B2%E3%82%AC%E3%82%A4

4日目のメイチダイ
口の中で脂と香りがじわじわ広がります。

韓国の鱧

由良の雲丹
由良の雲丹には海水由来の強い香りが有るときがありますが、この雲丹は香りが良くて雑味がなくおいしいです。
こちらで、一箱15粒25,000円だそう。

真魚鰹
好きな魚はと聞かれたら真魚鰹はそのひとつになるでしょう。

1kgの八代の海鰻　メキシコ松茸
熊本は八代の天然海鰻
鰻は皮パリパリで香りが良く、味の余韻があります。
松茸は食感も香りも良いです。

ノドグロの煮付けと茄子
醤油と合う魚ですね。

噴火湾の毛蟹

松茸の天ぷらと玉蜀黍のかき揚げ

ノドグロ丼　
　東京でもノドグロを提供する鮨屋が多くなりおいしくないと言う声を聞きます。
しかし、ノドグロは大きさや日本海側、太平洋側で差があり、釣りかどうかでも差があります。　私は、『う越貞』以上のノドグロ丼には出会ったことがありません。
私の会員さんと勉強会を開催することもありますが、みんなそうおっしゃいます。
『う越貞』で炙ったのどぐろと醤油の味付け。
炙ったノドグロから脂が落ち、バターのような香りがします。
今日は軽い香りでした。

卵かけご飯

山梨のプラム　月光
よい追熟加減です。

こういうピンのピンの魚って行く店が決まっているわけで、長年の信用が大事だということなのでしょう。

う越貞（うおさだ）
大阪府大阪市福島区福島5-17-20 日之出ビル　１Ｆ
電話　06-6458-1153

本日入荷したノドグロ

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メキシコの松茸

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炙った石影貝と桃

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4日目のメイチダイ

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韓国の鱧

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由良の雲丹

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由良の雲丹

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由良の雲丹

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真魚鰹

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1kgの八代の海鰻　メキシコ松茸

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松茸と鱧の椀

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ノドグロの煮付けと茄子

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噴火湾の毛蟹

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松茸の天ぷらと玉蜀黍のかき揚げ

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ノドグロ丼　

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ノドグロ丼　

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卵かけご飯

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卵かけご飯

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福島の怪人

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山梨のプラム　月光

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2021/09/03 更新

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8回目

2020/06 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク5.0 ］
￥30,000～￥39,999

/ 1人

《トビの魚はここにある、本当の食材を学ぶ食の専門家の聖地》う越貞@大阪市福島
　非常事態宣言が解除されまして、お休みになっていましたお仕事も再開しております。
今宵は大阪に来たので、コンサルのための情報収集と魚の勉強して帰ろうと思います。

まずは本日勉強するお魚の説明から始まります。
能登の釣りの2kg越えのノドグロ
1.9kgの八代の海鰻
青森大仙の“便宜上2番”のキタムラサキ雲丹
がメインですね。

まずは先付けです。
針烏賊、潤菜、金時草

"豚イサギ"
1kgを越えるイサキ

金曜日に入った岡山の2.3kgのアコウ
5日経過しています。

韓国の鱧　2.8kg
やはり、金曜日から寝かせ脂のりよさが際立つ柔らかさに
うまい

本当は一番、“便宜上2番”の大仙のキタムラサキ雲丹。
一番がええ人がおりますさかいね。
しかしでかい、キタムラサキウニをふたついただきます。
余韻があり、変なミネラル感がない

八代の鰻と八幡浜の白甘鯛
脂のり良くてクリアな味わいの八代の鰻
衣かつぎが添えてあります。
しらかわは動物ぽい感じがする濃厚な味わい

こちらには『〆張鶴』をあわせます。

ノドグロの有馬煮
山椒の実と醤油が味わい深いノドグロとあいます。

明石の蛸の柔か煮

蓴菜のお吸い物
蓴菜の食感がよくて、たいへんおいしいです。

真魚鰹の味噌漬けの唐揚げ

今日のスペシャルはノドグロとキタムラサキウニの二食丼。
當店名物の“究極のノドグロ丼”のバージョンアップ版です。

香川の白卵でTKG
これはお腹いっぱいですね。

宮崎マンゴー
太陽のたまご

まだまだ、コロナごこわいーってことで巣ごもりの人が多くて、飲食店はたいへんですが、世の中がリセットされますので、こういう名店にはがんばって欲しいものです。

う越貞（うおさだ）
大阪府大阪市福島区福島5-17-20 日之出ビル　１Ｆ
電話　06-6458-1153

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能登の釣りの2kg越えのノドグロ

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能登の釣りの2kg越えのノドグロ

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能登の釣りの2kg越えのノドグロ

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能登の釣りの2kg越えのノドグロ

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能登の釣りの2kg越えのノドグロ

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1.9kgの八代の海鰻

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1.9kgの八代の海鰻

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青森大仙の“便宜上2番”のキタムラサキ雲丹

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先付

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先付

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"豚イサギ"

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岡山の2.3kgのアコウ

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韓国の鱧　2.8kg

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韓国の鱧　2.8kg

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“便宜上2番”の大仙のキタムラサキ雲丹

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“便宜上2番”の大仙のキタムラサキ雲丹

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“便宜上2番”の大仙のキタムラサキ雲丹

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“便宜上2番”の大仙のキタムラサキ雲丹

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八代の鰻と白甘鯛

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八代の鰻と八幡浜の白甘鯛

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明石の蛸の柔か煮

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真魚鰹の味噌漬けの唐揚げ

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ノドグロとキタムラサキウニの二食丼

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ノドグロとキタムラサキウニの二食丼

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香川の白卵でTKG

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香川の白卵でTKG

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宮崎マンゴー

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2020/07/18 更新

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7回目

2018/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

《トビの魚はここにある、食べ尽くした食通にお勧めの店》う越貞@大阪市福島
　“飲食店の勉強代行業”の大久保一彦は大阪に出没しております。
せっかくですので、ぴんのぴん、トビの魚が勉強できる熟成の塾生のお店に出没してみます。
ただし、試食会が軽くあったので、そんなに食べられないので、裏メニューの“ノドグロ丼定食”にしてみます。

　まずは緑川からスタートです。
先付けは薫香の鰆です。

続いては大きな太刀魚の焼き物です。

さて、メインのノドグロ丼です。
本日はこちらがメインなので、切りつけも大きい印象です。
これはええ。

白甘鯛の椀、香の物、牡蠣の有馬煮がご飯のお供でした。
これはいいですね。

う越貞（うおさだ）
大阪府大阪市福島区福島5-17-20 日之出ビル　１Ｆ
電話　06-6458-1153
https://plaza.rakuten.co.jp/yumeakinai/diary/201808210000/

緑川

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薫香の鰆

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太刀魚

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ノドグロ丼

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お椀

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香の物

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牡蠣

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2019/02/07 更新

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6回目

2018/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク5.0 ］

《トビの魚はここにある、食べ尽くした食通にお勧めの店》う越貞@大阪市福島
　“飲食店の勉強代行業”の大久保一彦は明日から「日本経営合理化協会主催　店舗見学会」のコーディネーターなので大阪に前乗りしています。
せっかくですから、ぴんのぴん、トビの魚が勉強できる熟成の塾生のお店に出没してみます。

まずは、湯がいたクエの胃袋、炙り帆立、海ぶどうです。

天草のメイチダイ
3日目凝縮した昆布〆きたような美味しさ。

韓国の鱧

石影貝

一週間寝かせた3.4キロの八幡浜の甘鯛
天草の海鰻
実山椒味噌の黄瓜
ただいまシロカワは高騰中で１キロあたり４万円を超えているとな。
そこまでいくと、おいしいけどどうなんだろうと思わなくもないですね。

ノドグロとその卵の煮付け

久保田のスノーピーク
中身は『万寿』の山廃です。

ノドグロの中骨とクエの唐揚げ

仙鳳趾牡蠣のワイン蒸し

ノドグロご飯

プラムは”月光”というプレミアム
追熟の加減がすばらしいですね。

う越貞（うおさだ）
大阪府大阪市福島区福島5-17-20 日之出ビル　１Ｆ
電話　06-6458-1153

どぐろ1.8kg能登の釣

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八代の海鰻

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久絵

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八幡浜の白甘鯛

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湯がいたクエの胃袋、炙り帆立、海ぶどう

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天草のメイチダイ

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天草のメイチダイ

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天草のメイチダイ

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韓国の鱧

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石影貝

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白甘鯛と海鰻

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子持ちのノドグロ

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スノーピークの久保田

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ノドグロの骨とクエの唐揚げ

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仙鳳趾牡蠣のワイン蒸し

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ノドグロ丼

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月光

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2018/08/25 更新

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5回目

2018/04 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク5.0 ］
￥40,000～￥49,999

/ 1人

《トビの魚はここにある、食べ尽くした食通にお勧めの店》う越貞@大阪市福島
　“飲食店の勉強代行業”の大久保一彦は塾生と「食材を学ぶ旅」に出ています。
明日は伊丹から但馬入りですが、その前のりで大阪に入りましたので、せっかくですから、ぴんのぴん、トビの魚が勉強できるこちらの店に出没します。
前回は悶絶の間人の蟹を勉強しましたが、本日は、のどぐろが旬のころです。
食に精通した熟成にたぶん日本で一番ののどぐろと白甘鯛を勉強しましょう。

湯がいた三河のとり貝
フルーツトマトと白アスパラガスと海ぶどう

活〆と〆て5日目の真鯛

針烏賊と大間の雲丹

八幡浜の白甘鯛
身厚な尾っぽでゼラチン質がたっぷりで美味しい。
いつもながら素晴らしいですね。

八代の天然うなぎ
身厚で脂のりも良く美味しい

手長蛸水間観音の白子の筍
直炊きにした白子筍とまるごと炊いた手長蛸の取り合わせ。

お吸い物仕立ての長崎のクエと花山椒
いいタイミングで摘んだ花山椒なので柔らかい。

活蛍烏賊の踊り焼き

能登2kgのノドグロのご飯
本日は雲丹をのせて。

西瓜

う越貞（うおさだ）
大阪府大阪市福島区福島5-17-20 日之出ビル　１Ｆ
電話　06-6458-1153
https://plaza.rakuten.co.jp/yumeakinai/diary/201712120000/

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とり貝

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真鯛　〆日の二種同時対比

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大間の雲丹

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大間の鮪

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白甘鯛

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八代の天然鰻

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手長蛸水間観音の白子の筍

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活蛍烏賊

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活蛍烏賊陶板焼き

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活蛍烏賊陶板焼き

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お吸い物仕立ての長崎のクエと花山椒

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のどぐろ雲丹丼

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2019/07/11 更新

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4回目

2017/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク5.0 ］
￥40,000～￥49,999

/ 1人

《トビの魚はここにある、食べ尽くした食通にお勧めの店》う越貞@大阪市福島
　大雪で寒波が近づいているころ、“飲食店の勉強代行業”の大久保一彦は塾生と「食材を学ぶ旅」に出ています。今日はぴんのぴん、トビの魚が勉強できるこちらの店に出没です。
魚の熟成で有名な塾生ですね。

本日の食材は、間人の蟹（1.6kg）、間人のとのどぐろ（2kg）、八幡浜の白甘鯛です。
他、姫路沖坊勢漁協のがざみがあります。

まずは帆立とゆばからスタート。

続いて、お刺身で、まず、真鯛です。
〆加減が違いまして、手前は〆て2日目、奥は〆て5日目です。

鰆4.5キロ火曜日から熟成
鰆と奥加太の鯖

縞鰺鹿児島4日目

白甘鯛の兜焼

仙鳳趾牡蠣
とてもクリーミー

間人の蟹

7キロ対馬沖下関・唐泊漁港経由のふく3日目
でかいので、皮も凄い～
五島の久絵

くえとふくのコラボ鍋
五島のクエの出汁
綺麗な脂とふくの食感、たまりません。

〆は名物のノドグロ丼です。
そして、新作のノドグロのおにぎりもいっちゃいます。

高知やすの西瓜

今日は、間人蟹を半分、ふたりで食べたので、食材も凄かったが勉強料も凄かった～
でも、都内で食べるととんでもなくなるでしょう。

う越貞（うおさだ）
大阪府大阪市福島区福島5-17-20 日之出ビル　１Ｆ
電話　06-6458-1153
https://plaza.rakuten.co.jp/yumeakinai/diary/201707030001/

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間人のどぐろ（2kg）

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間人の蟹（1.6kg）と

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八幡浜の白甘鯛

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他、姫路沖坊勢漁協のがざみがあります。

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帆立とゆば

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まずは真鯛です。〆加減が違いまして、手前は〆て2日目、奥は〆て5日目です。

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名入りの箸

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鰆4.5キロ火曜日から熟成

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鰆と加太の鯖

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縞鰺鹿児島4日目

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白甘鯛の兜焼

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仙鳳趾牡蠣

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貞さんと間人の蟹（1.6kg）

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間人の蟹（1.6kg）

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間人の蟹（1.6kg）

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間人の蟹（1.6kg）

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間人の蟹（1.6kg）

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間人の蟹（1.6kg）

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間人の蟹（1.6kg）

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間人の蟹（1.6kg）

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貞さんと7キロ対馬沖下関・唐泊漁港経由のふく3日目

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7キロ対馬沖下関・唐泊漁港経由のふく3日目

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7キロ対馬沖下関・唐泊漁港経由のふく3日目

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7キロ対馬沖下関・唐泊漁港経由のふく3日目

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五島のクエ

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2019/07/11 更新

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3回目

2017/07 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク5.0 ］
￥30,000～￥39,999

/ 1人

《トビの魚はここにある、食べ尽くした食通にお勧めの店》う越貞@大阪市福島
　大阪での課外授業、長山校長が喜びそうな魚の勉強ができそうな店をチョイスしてみます。
トビの魚はここにある、食べ尽くした食通にお勧めの店ということで福島の『う越貞』です。

　テーブルに着くとジェームズオオクボの名入りの箸が・・

まずは、明石の手長蛸から・・

お刺身は、一週間寝かせた1.5キロのアコウからスタートです。

続いては雲丹の二種同時対比
新宮の赤雲丹
大間の雲丹

韓国の1.5キロの鱧の焼き霜
鱧は韓国にものが脂のりもよく、評価が高く最高級品。
仕入れ値も下手をすると淡路や大分のものの10倍することも。
最近、当アカデミーで大分県杵築の3キロ超えのボーンレス鱧を使っているが、この脂の甘さは別格かもしれません。

真魚鰹の3.5キロ皮目をさっと炙って。
真魚鰹を見せながら笑顔の貞さん。
楽しそうに仕事をしていたというのが塾生の評価です。

焼き物八幡浜の3キロの白甘鯛

真魚鰹と水茄子煮付け

東広島の蓴菜

鱧とクレソンの椀
濃厚です。
昆布と鱧の骨の出汁

雲丹、ノドグロ丼
爽やかな脂。でもおいしい。

う越貞（うおさだ）
大阪府大阪市福島区福島5-17-20 日之出ビル　１Ｆ
電話　06-6458-1153
https://plaza.rakuten.co.jp/yumeakinai/diary/201706060000/

おや・・

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1.5キロのアコウ

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新宮の赤雲丹大間の雲丹

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韓国の1.5キロの鱧の焼き霜

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3.5キロの真魚鰹皮目をさっと炙って

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3.5キロの真魚鰹と貞さん

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3.5キロの真魚鰹と貞さん

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3.5キロの真魚鰹と貞さん

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八幡浜の3キロの白甘鯛

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真魚鰹と水菜酢

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東広島のじゅんさい

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東広島のじゅんさい

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鱧の煮物

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のどぐろ丼

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2019/07/11 更新

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2回目

2017/06 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.7
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

《トビの魚はここにある、食べ尽くした食通にお勧めの店》う越貞@大阪市福島
一週寝かせた真鯛と4日寝かせたアコウ
淡白なアコウも寝かせると味わいが出ますね
大間のムラサキウニ
海藻の香りと余韻

1.6キロの鱧の焼き霜

浜名湖の1.5キロの天然水鰻
今日は三本入ったそうです。
皮のカリッと感が素晴らしく、身は綺麗な味わい。

白甘鯛の頭

広島の蓴菜

キスと帆立のスモーク

今日一番だったのは、五島の25キロのクエ。
一週間寝かせただけなのに身に脂が入りこみ、身も固くなく、極上の味わい。
もちろん、よくある臭みもない。
この店で今まで食べた中で一番ではないだろうか。

今日はクエの雑炊かと思いきや、
2キロの間人のノドグロ
右2キロ、左1.5キロ

ノドグロ丼
うまい～

う越貞（うおさだ）
大阪府大阪市福島区福島5-17-20 日之出ビル　１Ｆ
電話　06-6458-1153
https://plaza.rakuten.co.jp/yumeakinai/diary/201612120000/

舞鶴のとり貝

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真鯛とアコウ

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大間のムラサキウニ

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鱧の焼きしも

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浜名湖の1.5kgの天然うなぎ

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鰻と貞さん

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白甘鯛と貞さん

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白甘鯛

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手長蛸

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広島のじゅんさい

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鱚と帆立のスモーク

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五島の25キロのクエ

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五島の25キロのクエ

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間人の釣のノドグロ　右2キロ、左1.5キロ

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間人の釣のノドグロ丼

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間人の釣のノドグロ丼

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2017/06/08 更新

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1回目

2016/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.6
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

≪全国でも屈指のピンの魚ゆえ食べ手を選ぶ！ジェームズオオクボが通い学ぶ店≫う越貞・うおさだ＠大阪市福島区

～ある程度食べ歩いて、魚が分かる人向けの店
　この店の価値がわかるには、相当なお勉強が必要かも～

2016年12月
石川のクライアントと落ち合って、勉強しながら新しい店の状況や相談をお聞きしようと思います。
今日のテーマは、八幡浜の白甘鯛 3k500g、間人の蟹 1.4k、のどぐろ1.8kです！

まずは北海道の綺麗な鮟肝と蕪を牡蠣のオイルにて。

お造りは、淡路ハリイカ、八幡浜の真鯛五日寝かせて旨味を出した、炙った4.5kの鰆、大間のシビ中とろです。

続いては八幡浜のしらかわ。
綺麗な脂がのり、かつ、ふっくら。うまい。

さて、メインテーマの間人蟹行きましょう。
店着後速やかに茹でて五日寝かせています。そうすると、クリーミーで濃厚で雑味がない驚きのミソに。昨年より寝かしているので、美味しさが目に見えて違いますね。

真魚鰹は青山椒と煮付けて。
ふわっと、辛くない実山椒がいいアクセント

的矢の生牡蠣と北海道せんぼうしのスモークかき。
そして、のどぐろ丼で〆。

徳島佐那河内産さくらももいちご秀16玉。
ヘタ側から食べる。
甘い

***************************************************
2016年11月
今日の勉強のテーマは究極の1.8キロのノドグロ。
そして、今日のメインは25kgの長崎のクエです！
・秋カマスサラダ仕立て
　今日のお酒は、朝日酒造の“得月”
・お刺身
　ガス海老　でかい！
　　北陸では鮮度が高いものをよしとするが、う越貞は寝かせて甘さを出す。
　　頭の味噌が変色して黒いものがいい
　和歌山の6キロのけんけん戻り鰹、大分の真鯛、ガスエビ
・ノドグロ塩焼き
　あけがらしの味噌をのせた白子を添えて
　こののどぐろを食べると他店ののどぐろが陳腐に思えるのです。
・ノドグロ煮付け
　卵もおいしい～
・北海道仙鳳趾（せんぽうし、昆布森の横）牡蠣
・ほうじ茶でスモークしたシラサエビと湯葉りんご
・松茸とクエの鍋　一杯目
　塩がうまい～！
・弐のクエ鍋
　濃厚です～
・クエ雑炊
・のどぐろ丼
　みんなうなっています～
　わかるー
・レインボーレッド
　店にて追熟、甘い～

****************************************************
2016年9月
但馬の生産者見学の帰りしな、立ち寄る。

【刺身の】
大間の大トロ、炙ったのど黒、北九州は藍島（あいのしま）の大きな赤海胆。
～藍島にしては大きいですね。

【焼き物】八幡浜の白甘鯛鯛
３ｋの釣。身の見た目もきれいだが、食べた印象も綺麗な脂でうまい。

【煮物】
のど黒煮付け
島根の人はのど黒は味のない魚なので煮付けるが、煮汁に負けない、しっかりした味わい。

【天ぷら】
蛸とオクラの花の天ぷら
明石の蛸は雌蛸に付き柔らかい

【鍋】
長崎五島の25キロのクエと松茸の鍋。
こちらもきれいな脂。
〆はぞうすいで。

北海道の陣内さんのマスカットとマンゴー
北海道マンゴー珍しいがうまい。
追熟の加減はさすが貞さん

＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
2016年6月
　ショーケースを覗くと、久々の輪島の釣ののどぐろ2.3k。
他のお店を含めてここ一年で久々に見た圧巻の魚ですが、本日が入荷日につき、あと3日から1週間必要とのことです。
痛恨の極みですな。
ちなみに、八幡浜の白甘鯛3.5kを大胆に焼きで“我慢”せよとのこと・・

【先付】生湯葉。
喜界島の花良治（けらじ）胡麻と花良治（けらじ）胡椒。
花良治（けらじ）とは喜界島の幻のみかんです。

【お造り】
・韓国済州島の脂がのった鱧　熟成３日目
　　まだ身がしまっている
・大間の雲丹
・大分姫島の2kくらいの大きな鱸

【煮物】シロナガスクジラと六甲の青山椒

【焼き物】八幡浜の白甘鯛3.5k
　3.5kの白甘鯛となると値段はぐっとあがりキロ単価はぐっとあがりまして、15万円といくから、43,000円弱。
ちなみに、2k超えくらいだと21,000〜23,000円に下がります。
いずれにせよ、凄い高値。
そりゃ、最近、シラカワ見かけないわけやね。
もはや、客単価2万円以下の店では使えんですな。
　大胆に切り付けて、120gくらいかな。
まず、皮のサクっと感から始まり、皮の下から綺麗な脂の味わい口に広がります。
おっかけ、上品なシラカワの身のうまさがきます。
まさに焼き魚の醍醐味！！！
ただし、わかる人にしかわからないので、危険な品。

【焼き物】徳島の鮑の肝と牡蛎のバター焼き

【揚げ物】北海道の大羽鰯とオクラの天ぷら
塩〆して寝かせた大きな鰯をじゅりちゃんのメリリマ（Meririma）の酸化しない米油で揚げてます。
この油で揚げた、ピンの鰯も凄すぎました。

【ご飯】鮑と雲丹丼と完熟の佐藤錦

＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
2016年4月
今日は水間の筍から始まりました。
お造りは卵を持った美浜のとり貝、大間の雲丹と漬け鮪、障泥烏賊
六甲のこごみ、ツワブキ、ユキノシタと桜海老と蛍烏賊の天ぷら。
のどぐろの炭火焼きなどを勉強しました。

＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
2015年11月
今日の御勉強のメインは、初物の間人(たいざ)の蟹 1.1kg です。
東京ではめったに食べられません（というか関西でも）

【先付】
軽く炙った鱧、山椒油、塩トマト

【お造り】
大間のシビ 100kg 脳天、喉、鰆4.5kg 一週間寝かせています、 3日熟成の淡路産ハリイカ

【焼き物】
白甘鯛愛媛県八幡浜、4.5kgを5日熟成
これは脂がのっていて旨みもありますね。

【メインのテーマ】
間人(たいざ)の蟹 1.1kg 初物
間人カニはやはりすばらしい。
ミソが濃厚かつふわっとしています。
もちろん、身もすばらしい。

【煮物】
北海道から　釣きんき 1.2kg　
煮つけで

燻製したちりめん雑魚とナッツ

【揚げ物】
鵡川の柳葉魚の天ぷら
とにかくこのシシャモでかいです。
でも、ふっくらしています。

【椀】
中国の松茸と紅葉鯛

【〆】
のどぐろ丼
輪島の一本釣ののどぐろ1.3kg
今日は、少々、小さ目、しかし、樽井さんも悶絶。

【水菓子】
福岡レインボーレッド店内で10日ほど追熟
蜂蜜のように甘い～

次回は1月下旬、７ｋｇくらいのトラフグで秘密の勉強会します。
参加、希望の会員様はご一報を。

ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー
2015年9月
今日の御勉強は淡路は由良の赤雲丹と小倉は藍島（あいのしま）の赤雲丹。

【お造り】
・藍島（あいのしま）の赤雲丹
　～うん、おいしいではないですか。
　しかし、・・、ボディのある“由良の赤雲丹”を同時対比するとその考えは変わります。
・由良の赤雲丹
　～箱に10個以下の日に当たりました！
　おまけに８個。５個くらいの時もあるが、今の時勢レア。
　しかしも、東京の私が当たるのは凄い確率。
　この雲丹は今シーズン終わりにして、二回目で、大阪には4個来ています。
　そのうち２個が貞さんに。
　一期一会ですが、とてもラッキーです。
　夏に二度予約を入れた快がありました。というか、昨年は時化ですべりましたし・・（涙）
・メイチダイ
　～メイチダイというと最近『第三春美鮨』の長山大将が使う魚。
　三重や和歌山の漁師がおいしいので、自分で消費してしまうあまり東京ではみかけない魚。
　上品な脂とホシガレイのような綺麗な身が特徴。
　三重県尾鷲や和具のイメージですが、こちらは長崎の釣りらしい。
・鱧の焼きしも
　～一晩寝かせていますので、旨みがのっています。

【焼き物】
　白甘鯛、おそらく豊後水道
　顔面うまい

【新潟粟島浦の釣ののどぐろ】　
3kg弱ある。
今日の1kgあたりの単価は11,000円。
歩留まり半分として、1kg22,000円。
このような魚は、値段を聞く人の店には来ない。
伝票は納品後に来る（笑）
そして、これまでの購買実績がものを言う。
したがって、このような代物に出会ったことがない“一流料理人”も多いだろう。
今日は、お腹をつけたまま三日寝かせている。

まずは煮物。そして丼で。

【揚げ物】
鱧ととうもろこしの天ぷら

【お食事】
・のどぐろ丼
　～軽くあぶって内側がレアなのどぐろの旨さ！！！
・松茸と鱧の椀

ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー
2015年7月　再訪
ブログをご覧ください
詳細はブログをご覧ください。こちらです。

ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー
2014年11月　再訪
第三回魚勉強会
【前菜】
まずは、5kある本鰆のスモーク、柿とオリーブオイルに胡椒でアクセント。
【刺身】
脂ののった白甘鯛、愛媛の八幡浜より塩して三日目です。
北海道松前の鮪漬け、10日熟成。
100gのボタンエビ、塩して二日目
【鮭児】
標津の鮭児塩焼
【佐藤】
一カ月以上、“佐藤”の仕込み水で前割にして甕に入れた“佐藤”。
白、黒、麦があるのは珍しい。
香り閉じ込め、アルコール感が和らぎ味わいマイルドに。
【鱚】
鱚は淡路の釣りものです。
鱚というとタンパクな印象ですが、深い味わいがあります。
うまいっ。
【のどぐろ】
相対取引の輪島の釣りののどぐろ３k
この大きさののどぐろはお腹に脂の塊があり、
この塊があると内臓を抜かずに熟成をかけても内臓が傷まず生臭くならないそうだ。
・煮もの
・炙り漬け丼。
　　さすがやね。
　　このレベルののどぐろの脂は醤油と合うわ。

ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー
２０１４年７月　再訪
先週、台風で魚が無い中での訪問。
それも魚を扱う店の面白さ。
今日は少し大きくなった由良の雲丹、最高とされると韓国の鱧、阿波の鮑から始まった。
今日はどちらかというと上品な印象だった。
これも人生。

詳細はブログをご覧ください。こちらです。

ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー
２０１４年５月
～熟成という言葉ありきの熟成ではなく、最高の味を求めた結果の熟成があった～

　“農園のメリーガルグイユ”をフィーチャーさせていただいた福岡の『パロマプラスワン』の森さんから、「大阪におもしろい熟成の店があるから勉強してきてください」と“勉強代行業”の大久保一彦に依頼がありました。

　その店を先日『カモシヤクスモト』の勉強会でたまたま発見。早速、そのお店に『万両』の大将とお勉強です。

　まずは、蛍烏賊の先付からスタートです。

【お造り】
北海道の4日くらい熟成したボタンエビ、五島列島の特大の太刀魚、那智勝浦のシビ、淡路島由良の雲丹
太刀魚は特大というだけあり大きい。
シビは「14日以上ですか？」に対して「相当寝かせている」とおっしゃっていました。
勝浦にシビが上がっていた期間を考えると14日～30日くらいの間か？
香りは当然、落ちるのだが、旨みは増す。だから漬けにしたと店主は言う。
由良の雲丹はまだ小さいそうで、7月には箱に５個くらいしか入っていない特大の雲丹が入るらしい。
それは再訪せねば。

【焼き物】
10日寝かせた桜鱒。
10日くらい寝かせるとのこの旨みが出るらしい。

【煮物】
輪島ののどぐろ。やはり振り塩して４日くらいねかせてある。
のどぐろのふわふわした食感に、旨みのダブルパンチで卒倒もの。
煮汁をつけるとうまさが倍増。
その秘密は輪島ののどぐろが1本釣りにあるとのことだ。
のどぐろは足が速いので山陰の定置網にひっかったのどぐろは寝かせるのに向かない。
輪島のこのサイズののどぐろは貴重で、相対で取引となるようだ。

【揚げ物】
4日くらい熟成した太刀魚と新芽のたらの芽の天ぷら。
ふっくらしていながら、旨みがある。

【鍋物】（追加）
10日熟成五島列島のクエ。
餌の関係で和歌山より、五島列島のほうが脂がしつこくないと店主。
そのいい脂と旨みが増したクエ、そして木の芽の香りはたまりません。
アスパラソファージュの食感も美味。
うまい。

【ご飯もの１】
クエの雑炊。
なんだろうと万両のマスターと顔を見合わせたコメのうまさ。

【ご飯もの２】
漬けにしたのどぐろのご飯。
漬けの醤油煮ににじみ出たのどぐろの脂がバターのようです。
こ・れ・は・や・ば・い！

【水物】
宮崎のマンゴー　甘い

熟成というより最高の食材のポテンシャルを引き出すおいしさを求めた結果の調理法。
すばらしいですね。

う越貞（うおさだ）
大阪府大阪市福島区福島5-17-20 日之出ビル　１Ｆ
電話　06-6458-1153

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輪島の２ｋの釣ののどぐろをぜいたくに煮付け

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明石の蛸の天ぷら

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クエと松茸の鍋

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久々の輪島の釣ののどぐろ2.3k

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生湯葉。喜界島の花良治（けらじ）胡麻と花良治（けらじ）胡椒。

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お造り

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シロナガスクジラと六甲の青山椒

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八幡浜の白甘鯛3.5k

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徳島の鮑の肝と牡蛎のバター焼き

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北海道の大羽鰯とオクラの天ぷら塩〆して寝かせた大きな鰯をじゅりちゃんのメリリマ（Meririma）の酸化しない米油で揚げてます。

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雲丹、鮑丼

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水間の筍

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卵を持った美浜のとり貝、障泥烏賊、大間の雲丹とシビ

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ノドグロ炭火焼

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コゴミ、ツワブキ、ユキノシタ、桜海老、ホタルイカ

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クエと地山椒

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ホタルイカスモーク

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鯛めし

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太陽のたまご

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軽く炙った鱧、山椒油、塩トマト

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お造り大間のシビ 100kg 脳天、喉、鰆4.5kg 一週間寝かせています、 3日熟成の淡路産ハリイカ

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2015年11月　白甘鯛　4.5kg　愛媛県八幡浜

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白甘鯛　4.5kg　愛媛県八幡浜

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白甘鯛　4.5kg　愛媛県八幡浜

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間人(たいざ)の蟹 1.1kg 初物

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間人(たいざ)の蟹 1.1kg 初物

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間人(たいざ)の蟹 1.1kg 初物

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北海道から釣きんき 1.2kg

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燻製したちりめん雑魚とナッツ

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鵡川の柳葉魚の天ぷらでかい、ふっくら

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中国の松茸と紅葉鯛

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のどぐろ丼輪島の一本釣ののどぐろ1.3kg 樽井さんも悶絶。

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福岡レインボーレッド店内で10日ほど追熟

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お造り　メイチダイ　赤雲丹の対比　鱧の焼き霜

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由良の赤雲丹箱に10個以下の日に当たりました！

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由良の赤雲丹箱に10個以下の日に当たりました！

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白甘鯛

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白甘鯛　兜焼き

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アイルランドの生くじら　煮物

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新潟粟島浦の釣りののどぐろ　3kg弱ある

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のどぐろまずは煮もので

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鱧ととうもろこしの天ぷら

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のどぐろ丼アップ

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鱧と松茸の吸い物

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月光と貞さん

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山梨から“月光”　7月から店で完熟にしています

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まずは、5kある本鰆のスモーク、柿とオリーブオイルに胡椒でアクセント。

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脂ののった白甘鯛、愛媛の八幡浜より塩して三日目です。北海道松前の鮪漬け、10日熟成。 100gのボタンエビ、塩して二日目

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さて、何を勉強しようかな・・鮭児は焼きで、鱚は天ぷらかにゃ

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標津より鮭児

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一カ月以上、“佐藤”の仕込み水で前割にして甕に入れた“佐藤”。白、黒、麦がありますね。香り閉じ込め、アルコール感が和らぎ味わいマイルドに。

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鱚は淡路の釣りものです。鱚というとタンパクな印象ですが、深い味わいがあります。うまいっ。

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相対取引の輪島の釣りののどぐろ３kは・・この大きさののどぐろはお腹に脂の塊がある。この塊があると内臓を抜かずに熟成をかけても内臓が傷まず生臭くならないそうだ。

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のどぐろ煮つけ

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炙り漬け丼。さすがやね。このレベルののどぐろの脂は醤油と合うわ。

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韓国の極上の鱧、由良の赤雲丹、阿波の鮑

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仙鳳趾（せんぽうし）の牡蛎

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厚岸の大羽いわし

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熟成不知時の塩焼

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メキシコ松茸の天ぷら

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ニュージーランドから空輸の生インドマグロの漬け丼

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いい感じの佇まい

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先付

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北海道のボタンエビ、五島列島の特大の太刀魚、那智勝浦のシビ、淡路島由良の雲丹

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【焼き物】 10日寝かせた桜鱒。 10日くらい寝かせるとのこの旨みが出るらしい。

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【煮物】輪島ののどぐろ。やはり振り塩して４日くらいねかせてある。のどぐろのふわふわした食感に、旨みのダブルパンチで卒倒もの。煮汁をつけるとうまさが倍増。

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太刀魚と新芽のたらの芽の天ぷら

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【鍋物】（追加） 10日熟成五島列島のクエ。餌の関係で和歌山より、五島列島のほうが脂がしつこくないと店主。

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クエの雑炊

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漬けにしたのどぐろのご飯

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宮崎マンゴー

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間人(たいざ)の蟹 1.1kg 初物

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ノドグロ丼

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2016/12/15 更新

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ジェームズオオクボさんが投稿したう越貞（大阪/新福島）の口コミ詳細

う越貞新福島、福島、中之島/日本料理、海鮮

ジャンルから探す

予算

営業時間

ジェームズオオクボさんが投稿したう越貞（大阪/新福島）の口コミ詳細

う越貞新福島、福島、中之島/日本料理、海鮮

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備