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シャリ:ロゼ
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シャリ:赤酢
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シャリ:白酢
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先付け
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自家製ガリ
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かんぴょう
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クリームブリュレと椿茶
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お椀
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玉子焼き(車海老すり身入り)
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真鯵
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シャコ
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穴子
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かっぱ巻き
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アオリイカ
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サクラマス
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ウニ
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ウニの茶碗蒸し
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赤身漬け
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大トロ
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真鯛
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カンパチ
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えんがわ
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シマアジ
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メジマグロ
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まぐろ赤身漬け
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えび
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サクラマス
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金目鯛昆布じめ
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味、接客、どれも最高でした。
多彩な調味料とシャリの組み合わせによる新たな驚き、板前さんのユーモア溢れるトークと握っている時の真剣な姿勢やお客への細かい気配りなど、全体的にクオリティが高くて満足できました。
今回は握りを沢山食べたかったので握りのコースで予約。流れがすごい良かった。
まずは食前酒、先付けでワカサギ南蛮漬けとナマコ酢。そしてシャリの三種食べ比べ。
シャリのみ味わうことで舌がチューニングできる感じがあり、米が立ってる感じで、一粒一粒に存在感がある。
異なる産地の米と、白酢、赤酢、ロゼの三種の酢を組み合わせたシャリの美味しさの奥深さにまずここで感動。
そして握りが始まる。流れはこんな感じでした。
(聞き間違えあるかもなのであしからず)
ーーーーーーーーーーーーーーーーーーーーー
1.エンガワ カボスと塩
2.シマアジ 柚子胡椒とにきり
3.カンパチ
4.真鯛
5.大トロ
6.メジマグロ(たしかこれも大トロ)
7.赤身漬
8.ウニの茶碗蒸し
9.ウニ
10.エビ
11.アオリイカ
12.金目鯛 昆布締め
13.真鯵
14.かんぴょう
15.きゅうり
16.穴子 塩と甘ダレ
17.芝海老のすり身入り玉子焼き
デザート:クリームブリュレ(あまおう)&椿茶
ーーーーーーーーーーーーーーーーーーーーー
シャリの温度感や大きさ、ネタの質など、とにかく絶品でしたが、その中で特に美味しかったネタをいくつかピックアップ。
⚫︎えんがわ
とろけるような脂の柔らかさとほんのりコリッとした食感。さらに塩とカボスがサラリと乗っていてさっぱり食べられて良かった。
これを食べるまで自分が知ってたエンガワはただ脂っぽいだけみたいなあまり味を感じられなかったが、このえんがわには、ネタそのものの味を感じられて、初めてえんがわで旨いと思えて感動した。
⚫︎しまあじ。
コクがあり、ほどよいネットリ感がある。一味違うのがワサビではなく柚子胡椒が使われている。ピリっとするスッキリ系の辛さが、これもまた脂が乗ったネタをさっぱりといけて、えんがわからの流れも相まって心地よく食べられた。
⚫︎メジマグロ
この前に出た大トロより、さらにトロける感じがある。白い筋をとってあることでさらにとろけるような感じがあり、口いっぱいに広がる鮪の旨みと共に、舌の上で溶けていくのがわかった。赤酢シャリのまろやかさがネタの良さを引き立てているように感じた。
⚫︎サクラマス
身が柔らかく、滑らかな舌触り。臭みなんてまったくなく、こちらも脂の乗りが良くてとろとろだった。ロゼのシャリが良いマッチングで、程よいコクを与えてくれていて、味に奥行きがあった。
⚫︎金目鯛昆布締め
感動的な旨さだった。昆布締めされた金目鯛から上品な甘みが感じられ、まろやかな旨みが凝縮されている感じがあった。見た目もかなり華やかで最高だった。
⚫︎かんぴょう巻き
絶品でした。こちらも品の良い甘しょっぱさで、強すぎたりせずに、くどくない旨さ。細切りになっていてみっちり入っているので、よく味わえて良かった。
良い体験できて良かった。
一品料理も気になるのでぜひまた行きたいと思います。