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外看板
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店内
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店内
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〇牡蠣の蕪みぞれ煮
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◎メジマグロ
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◎河豚 ☆あん肝とポン酢の餡
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〇子持ヤリイカ
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◎白焼きキャビア
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椀の具材
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特注信楽焼と鍋
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特注信楽焼
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◎白子の白味噌仕立て 芹
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◎金目鯛
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◎ノドグロ
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〇スミイカ
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◎赤身漬け
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◎中トロ
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◎大トロ
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〇コハダ
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◎カサゴ
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〇赤貝
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◎雲丹
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車海老
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〇車海老
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〇穴子
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〇玉
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〇がり
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日本酒
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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
全国で活躍するレビュアー
飲食店専門の求人サイト
本日はこちら【鮨 影山】へ訪問。
日曜日のみのランチタイム(￥16.500)を狙って予約の電話を入れると、夜のコースもやってくれるとの事で今回はそちらでお願いしました。
⇒おまかせ￥30.000＋アルコール代。『評価は写真に明記』
1枚木のカウンターに特注信楽焼の調理道具の緑色が銀座の風格を醸し出している。寿司屋特有の凛とした空間がやはり私は好きだ♪
「苦手な物やアレルギー等ございませんか？」の大抵聞かれる問いかけに「あったらもう少し痩せていると思います」といつもの返答に「僕もです❗️」と笑顔で答えた人はこの人が初めて(笑)
大将は最初は表情が硬い印象でしたが、私の冗談に答えた笑顔が何とも優しくこれだけで居心地が良くなった。
どれも美味しかったが他のお店でも美味しかったメジマグロ。今年は当たり年だそうです。
強烈な印象に残ったのはオリジナルの河豚をつけるタレ☆あん肝とポン酢の餡でした。
これだけで日本酒1合は飲めます❗️
売ってほしいレベルです。
最後の玉の卵感が素晴らしく「茶碗蒸しをこれで作ったらプリンみたいになったのでやめました」に即反応❗️
「えっ⁉️是非プリン作って下さいよ」に、あのキラースマイルで交わされましたけど、せめて日曜ランチの時だけでも←（諦めの悪い私）
和食、懐石料理とかでは出している所ありますが、銀座の寿司屋にプリン出してくれとお願いする人もいないわよね(笑)
妄想はこれくらいにしましょう。本当に美味しゅうございました。
⏩⏩⏩【お店記事紹介】⏩⏩⏩
2021年10月に誕生した【鮨 影山】は、銀座8丁目のビルにひっそりと佇む隠れ家のような鮨店。
店内は、1枚木のカウンターに8席のみのこぢんまりとした造りながら、店主自らが一点一点選び抜いたお皿をはじめ、設えにもこだわりが感じられる居心地の良い空間です。
板場に立つのは、銀座の名店「鮨 青木」で10年間の研鑽を積んだ影山伸敏氏。江戸前の伝統を重んじつつ独自の感性で仕上げる握りと、和食店でも腕を磨いた店主ならではの摘みを、コースでテンポ良く提供します。「鰹の藁焼き」は、藁の香りを纏わせた鰹を強火で炙って旨味を閉じ込めた逸品。皮目を炭で炙った「黒むつ炭炙り」は、炭の芳ばしい香りや立ち上る煙の臨場感とともに楽しめます。五感で味わう江戸前鮨に魅了させられることでしょう。