この口コミは、虎太郎がゆく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

虎太郎がゆく口コミ983件フォロワー4,377人

4.0

￥20,000～￥29,9991人

料理・味4.0
サービス4.0
雰囲気3.5
CP3.5
酒・ドリンク4.0

3.8

￥10,000～￥14,9991人

料理・味4.0
サービス4.0
雰囲気3.5
CP3.5
酒・ドリンク-

2018/05訪問6回目

3.8

料理・味4.0
サービス4.0
雰囲気3.5
CP3.5
酒・ドリンク-

￥10,000～￥14,9991人

久々のとかみ

久々のとかみはお昼に1人鮨。

一番奥の席に案内してもらって将太さんのにぎりの所作を眺めながらの食事です。

相変わらずお客さんは海外の方が多いですね。

あとは、比較的若めの方も多いのもこことかみの特徴。

銀座寿司デビューをする寿司屋としておススメです。

【2018年5月のお昼のにぎり（16貫）】
★いさき（今年は寿司屋で良く見かけます）
★白いか
★平貝
★春子鯛
★赤身
★中トロ
★大トロ
★こはだ
★車海老
★鰹
★鱚（だったかな？）
★煮蛤
★鰺
★雲丹
★のどぐろ
★穴子
★鮪の突先
★玉子

お会計：12,000円＋税

6

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2017/12訪問5回目

4.2

料理・味4.5
サービス4.0
雰囲気3.5
CP3.5
酒・ドリンク-

￥10,000～￥14,9991人

銀座の一流店にあってリラックスできる雰囲気が魅力

おもにランチで定期的に通ってます。

良くも悪くも銀座の寿司屋にあって、リラックスできて、緩い雰囲気がここの魅力です。

当然のことながら寿司も一級品。前の主人が偉大過ぎるがゆえに過小評価されている感のある将太大将ですが、にぎりのレベルは確実に上がってるし、客あしらいもかなり板に付いてきています。

とかみのトレードマークとも言える赤酢のシャリとやま幸から仕入れる絶品鮪は相変わらず健在。この日も鮪と雲丹は凄いのが出てきました。10,000円ちょっとのランチで簡単に出せるシロモノではなかったですね。

そんな先まで予約取らないので、このクラスの人気寿司店にあっても予約が取りやすいのも客としてはありがたい限り。

【2017年12月お昼のにぎり（16貫コース）】
★鰤
★墨烏賊ゲソ
★平貝
★春子鯛
★赤身
★中トロ
★大トロ
★こはだ
★車海老
★真鯛
★赤貝のひも
★蝦蛄
★サヨリ
★雲丹
★のどぐろ
★穴子
★鮪の突先
★玉子

3

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2017/08訪問4回目

4.2

料理・味4.5
サービス4.0
雰囲気3.5
CP3.5
酒・ドリンク-

￥10,000～￥14,9991人

再び銀座のランチ寿司リストに／鮨とかみ

今回は、将太大将とシンガポール時代含めて親交のあった方を店にお連れするという会でした。

その方が来るからというわけではないでしょうが、この日はだいぶ気合も入っていたようです。佐藤さん時代も含め、過去数回のパフォーマンスに比べると格段に良くなってました。

ここもさいとうなどと同じで1年を通じてネタはあまり変わらないのですが、それでもここ最近では一番の出来だったと個人的には思います。

この日も予約はほぼ満席だったようですが、自分たちが食べる時間帯は6人ほどのお客さんでしたので、余裕を持って握ることができたのかもしれませんね。

シャリの出来も良かったと思うし、ネタは最近はやや不満に感じることがあったけど、この日は鮪を筆頭に「これぞとかみ」と思える内容でした。

食べる側のコンディションも影響しているかもしれませんが、この内容だったらまた近いうちに来たいな。

【2017年8月お昼のにぎり（先付＋にぎり16貫＋巻物・玉子）】
★メイタ鰈
★真鯛
★アオリイカ
★春子鯛
★赤身
★中トロ
★大トロ
★車海老
★シンコ
★白イカ
★平貝
★煮蛤
★鯵
★雲丹
★のどぐろ
★穴子
★鮪の手巻き
★玉子

お会計：12,000円（税別）

4

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2017/06訪問3回目

4.0

料理・味4.0
サービス4.0
雰囲気3.5
CP3.5
酒・ドリンク-

￥10,000～￥14,9991人

新生とかみ

ご主人が将太さんに代わって初のとかみ。

以前、昼に一度握ってもらったことはありましたが、仕入れ、仕込みを自ら仕切ってやるようになってからは今回が初。

にぎりの構成などは変わってませんが、雲丹の出し方などは将太流に変わっていました。とかみの代名詞だった赤酢のシャリは本人曰く以前と変えてないそうです。ただ、やはり「シャリ変えた？」って聞いてくるお客さんは一定数いるようですね。（そりゃ、気温や湿度が違えば、どこの寿司屋であってもお米の炊き方も味付けも変わりますよねw）

僕が感じた前回との違いは、シャリのサイズでしょうか？前食べた時は「これでもか！」というくらい最大限のサイズで握っておられましたが、色々あって今の穏当なサイズに落ち着いたようです。それでも普通の寿司屋に比べればまだだいぶ大きいですけどね。

銀座の寿司屋にしては比較的カジュアルで客層も若いのと、将太さんも人懐っこくてお客さんが緊張することはまずないので、若い方が銀座で寿司デビューするにはうってつけの寿司屋である一方、せっかく銀座に来たのだから少し落ち着いた雰囲気の中でお寿司を食べたいという方には、その日のお客さん次第とはいえ、ちょっと雰囲気がカジュアル過ぎるきらいがあるかもしれません。

新生とかみをどんな寿司屋にしていくのか、それはこの若き大将の双肩にかかっていますね。

【2017年6月のランチにぎり（16貫）】
★（先付）メジマグロの燻製
★真子鰈
★アオリイカ
★シマアジ
★春子鯛
★鮪赤身
★鮪中トロ
★鮪大トロ
★こはだ
★海老
★平貝
★煮蛤
★鯵
★雲丹
★のどぐろ
★穴子
★鮪の突先の手巻き
★玉子

お会計：12,000円＋税金

2

2017/6_真子鰈

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2017/6_アオリイカ

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2017/6_シマアジ

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2017/6_春子鯛

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2017/6_赤身

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2017/6_中トロ

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2

2017/6_大トロ

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2

2017/6_こはだ

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2

2017/6_海老

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2

2017/6_平貝

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2

2017/6_煮蛤

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3

2017/6_鯵

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3

2017/6_雲丹

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3

2017/6_のどぐろ

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2

2017/6_穴子

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1

2017/6_鮪の突先手巻き

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1

2017/6_玉子

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2017/03訪問2回目

4.0

料理・味4.0
サービス4.0
雰囲気3.5
CP3.5
酒・ドリンク4.0

￥20,000～￥29,9991人

とかみ佐藤さんの最後のにぎり／鮨とかみ

とかみを引っ張ってこられた佐藤さんが3月末をもってそのとかみを卒業するという情報を聞きつけ、これまでの感謝も伝えるために夜の部にお邪魔しました。

つまみは今でも月替わりで、創作性の高いつまみがこの日も出てきました。白身魚（この日は太刀魚）の薫製（生ハム仕立て）などはもはやとかみ名物といっても良いレベル。つまみは全体的に付け合わせ含めて野菜が多いのでヘルシーな印象です。

にぎりは、通常のおまかせだと16貫。お昼同様握るネタはかなり固定されています。これは旬のものを使っていないということではなく、逆に完成度が高いということなんでしょうね。

さすがにこの月は自分のように佐藤さんとのしばしの別れを惜しんで訪れるお客さんが多く、あまり店ではゆっくりとは話はできませんでしたが、またどこかでお目にかかり、美味い寿司を食べさせてもらいたいと思います。

これまでお疲れさまでした。

3

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3

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3

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3

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3

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3

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3

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3

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3

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3

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5

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3

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3

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3

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2

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2

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2016/12訪問1回目

4.3

料理・味4.5
サービス4.0
雰囲気4.0
CP3.5
酒・ドリンク4.0

￥20,000～￥29,9991人

4.2

料理・味4.5
サービス4.0
雰囲気3.5
CP4.0
酒・ドリンク-

￥10,000～￥14,9991人

やはりここは赤酢のシャリに特徴／鮨とかみ

銀座8丁目、中央通り沿いの雑居ビルの地下1階にある、とにかく赤酢のシャリが有名な寿司屋。

ご主人の佐藤さんはまだ30代後半ながら、日本一競争が厳しい銀座で、僅か3年程度でこの「とかみ」をトップクラスの人気店に育て上げたヤリ手の寿司職人。

この佐藤さん、経歴も若干変わっていて、いわゆる寿司の有名店での修業経験はなく、本格的な寿司を握り始めたのはこの店が実質初めて。若いころから飲食業との接点はあったものの、料理を作るというよりむしろ接客、サービスの方が好きだったという異色の職人です。

店の雰囲気は、良くも悪くも「ユルい」感じで、変に肩肘張ることなく美味い鮨が楽しめます。銀座の鮨屋ということで緊張して店に行ったりすると肩透かしを食うことになると思います。

寿司の特徴は、何と言っても赤酢のシャリ。未だここのシャリより色の濃いシャリは見たことがありません。固めに炊いて、若干強めに塩を効かせたパンチのある味付けは、正直好みの分かれるところかもしれません。

ネタでは何といっても鮪が秀逸。築地の有名仲買いから、ピンの鮪を1年を通じて回してもらえてるようです。

つまみは、伝統的なつまみというより、やや創作の掛かったつまみが主体。つまみは月替わりです。

夜だけでなくランチ営業もされていて、ランチだと5,000円で10貫、8,000円で13貫、12,000円で16貫と比較的リーズナブル。2016年9月以降は、佐藤さんはつけ場に立たず、2番手の小田将太さんがつけ場に立っています。

先日初めて将太さんのにぎりも頂いてきました。銀座の久兵衛、すし岩、シンガポールのかねさかでも握っておられたそうですが、修業店では決して見られない、あっと驚く”キングサイズ”のシャリでいつもの16貫で超お腹いっぱいにさせていただきました。昼と夜で全く別の寿司屋に来てるかのようでした（笑）

【お気に入りのネタ】
★鮪の突先の手巻き
★鱚の昆布締め
★のどぐろ

【こんな人におススメ】
★銀座で畏まらずカジュアルに美味い寿司が食べたい
★鮨は鮪！
★シャリがどんだけ赤いか見てみたい

【予算】
★ランチコース:5,000円～12,000円
★おまかせ:20,000円～
（軽く飲んで25,000円程度）

【訪問回数】
★10回以上

【2016年12月夜のおまかせ】
※時間が限られていたので、佐藤さんにお願いして、つまみとにぎりを並行して出してもらいました。無理聞いてもらって有難うございました。
★京都のほうれん草のおひたし、生いくら、香箱蟹
★ひらめ
★クエのお造り（山口産）
★墨烏賊
★春子鯛
★赤身づけ（青森大間）
★中とろ（青森大間）
★宮崎尾崎牛のロースト、静岡産芽キャベツ、島根産の椎茸
★こはだ
★大とろ（青森大間）
★平貝
★甘海老の出汁ジュレがけ、海老味噌と殼の粉末
★車海老
★サヨリの昆布締め
★三重天然虎河豚の白子とアラ、京人参
★鰹
★藁で燻した鰆と自家製唐墨
★鰤（富山氷見）
★煮蛤
★バフン雲丹（温冷）
★低温調理のあん肝と鮟鱇の身
★のどぐろ
★穴子（塩、つめ）（東京湾）
★鮪のコラーゲンスープ
★玉子

【2016年11月のお昼のコース（16貫）】
★（先付）蕎麦がき
★真鯛
★春子鯛
★平貝
★赤身づけ
★中トロ
★こはだ 1.5枚付け
★大トロ
★墨烏賊の下足
★いくら
★車海老
★鰤
★煮蛤
★鱚の昆布締め
★馬糞雲丹
★のどぐろ
★穴子
★鮪の突先の手巻き
★玉子
★魚のアラで出汁を取った味噌汁

【2016年8月夜のおまかせ】
（つまみ）
★鮪の突先手巻き
★佐島の蛸もずく蛇腹胡瓜梅酢
★噴火湾の毛ガニ唐津の赤ウニ有馬山椒白板昆布
★金目鯛の燻製生ハム仕立て
★賀茂茄子の茄子素麺穴子のから揚げミニオクラ
★胡麻鯖玉味噌しいたけ豆板醤
★ハタの酒蒸し早松茸九条ネギ
★宍道湖の天然鰻新銀杏枝豆
（にぎり）
★真子鰈
★墨烏賊
★こはだ
★赤身づけ
★中とろ
★大とろ
★春子鯛
★平貝
★車海老
★鱚の昆布締め
★蒸し鮑と肝
★煮蛤
★利尻の雲丹
★穴子
★玉子
★鮪のコラーゲンスープ

【2016年7月のランチにぎり（16貫）】
★（先付）真魚鰹と新玉ねぎ
★真子鰈
★平貝
★こはだ
★赤身（北海道噴火湾）
★中とろ
★車海老
★アラ
★墨烏賊の下足
★春子鯛
★鱚の昆布締め
★煮蛤
★鯵
★鮪のカマ
★馬糞雲丹（北海道利尻）
★のどぐろ
★穴子
★鮪の突先の手巻き
★玉子
★魚のアラで出汁を取った卵の味噌汁
------------

またしても昼とかみ。帰り際に佐藤さんから「綺麗どころ連れて、夜も来てくださいよ～」とのお言葉…。綺麗どころはさておき、そうですね、夜も行きますよ。

この日は、時間が遅めだったのと夜にガッツリ食べることが分かっていたので、いつもの16貫ではなく初めて13貫のコース（8,000円）をいただきました。16貫のコースからは大トロ、雲丹、のどぐろを引いた内容になります。

前回は米の芯が少し気になったのですが、今回はそんなことはなく、過去頂いた中でも固さ、温度、味付けとも最高の出来だったと思います。もちろん、こちらの体調もあるでしょうが、毎回ベストなシャリを作り続けるのは本当に難しいということなんでしょうね。

【お昼のにぎりコース（13貫8,000円）】
※写真は一部のみ
★（先付）久世茄子の焼きびたし
★真子鰈
★平貝
★鯵
★鱚の昆布締め
★こはだ
★煮蛤
★赤身づけ
★中トロ
★車海老
★春子鯛
★墨烏賊
★縞鯵
★穴子
★鮪の突先手巻き
★玉子
★味噌汁

------------

先月の夜に続き、今月はランチで訪問。改めてここの赤酢のシャリは、唯一無二であることを再確認（笑）。

ただ、この日のしゃりは今まで食べた中でもかなりの固さ、明らかに米の芯が残ってて、嫌な臭いはしないもののちょっと好みが分かれるんじゃないでしょうか？この日がたまたまなのか、それとも敢えて炊き方を変えたのか、また来月行って確認しようと思います。

【お昼のにぎりコース（16貫12,000円）

★（先付け）初カツオ玉ねぎ醤油
★さより
★平貝
★赤貝の紐の醤油漬け
★赤身漬け
★霜降り中とろ
★霜降り大とろ
★えぼ鯛の昆布締め
★こはだ
★煮蛤
★車海老
★クエ
★墨烏賊下足
★春子鯛血鯛
★雲丹
★のどぐろ
★穴子
★鮪突先の手巻き
★玉子
★お椀
--------

今年に入って初めてのとかみ。夜は半年ぶりですが、つまみのレベルが上がってました。佐藤さん、相変わらず勉強熱心ですね。この日は、つまみ8品、にぎり16貫、おすまし、玉子。相変わらず凄いボリュームです。

【つまみ】
★毛蟹と新わかめ土佐酢のジュレ
★茨城産白魚バッテラ昆布
★ボタン海老の柚子胡椒ジュレボタン海老の殻の粉末
★鰹の生ハム仕立て
★ヤリイカ煮
★豊後水道の甘鯛九条ネギの酒蒸し
★桜鱒塩焼き赤酢を煮詰めたソースで

【にぎり】
★平目
★墨烏賊
★さより
★赤身
★中トロ
★大トロ
★こはだ
★車海老
★甘鯛昆布締め
★平貝
★鯖
★赤貝
★煮蛤
★雲丹
★のどぐろ
★穴子（ツメ、塩）

【お酒】
★一白水成（純米）
★飛露喜（特別純米）

お会計：25,000円弱/人
------
2015年11月
先月に続きお昼に訪問。
銀座でここまでカジュアルな雰囲気で、美味い鮨が気楽に食べられるのはやっぱここだけですね、自分には。

この日のにぎり。

★先付（低温調理の牡蠣と聖護院大根）
★平目の昆布締め
★墨烏賊の下足
★鯵
★赤身づけ
★中とろ
★こはだ
★鱚の昆布締め
★かすご
★車海老
★秋刀魚
★生いくら
★雲丹（いつもの温＆冷）
★煮蛤
★大とろ
★のどくろの炙り
★穴子
★鮪の突先の手巻き
★玉子

-------

2015年10月
この日はランチでの訪問でした。
秋なので、先付けは蕎麦がきと松茸、にぎりは秋刀魚、生いくら、かますなどがありました。
16貫12,000円のにぎりでしたが、不思議とパクパク食べられるんですよね～。
来月もまたランチでお邪魔いたします。

この日のにぎり。

★星鰈
★墨烏賊の下足
★赤身づけ
★中とろ
★こはだ
★春子鯛
★秋刀魚
★生いくら
★車海老
★鱚の昆布締め
★かます
★雲丹（温＆冷）
★星鰈えんがわ
★大トロ
★のどくろ
★穴子

---------
連日暑い日が続きますが、こんな暑い夜はサッパリとお寿司でもということでとかみさんにやって参りました。店内は相変わらず外国人のお客さん（それも若めの人が多いですね）と常連と思しきお客さんで満席。

夜は、おまかせで手巻き（鮪突っ先）、つまみ6品、にぎり16貫、玉子というかなりのボリューム。

つまみでは（寿司屋なのに）尾崎牛のロースト、にぎりではシンコ、白イカ、トリ貝、車海老辺りがめっちゃ美味かったですね。

それにしても毎度のことながら佐藤さんとのカウンター越しの会話は楽しいですね～。しっかりとした仕入れ、にぎりの技術ばかりでなく、自ら好きと言って憚らない接客についても超一流です。
----------------------------------

最近、密かにランチ寿司にハマってます。

で、良かったら夜も予約するという感じで、怠っていた寿司屋の新規開拓に勤しんでます。今のところランチに行ったところは結局すべて夜も行ってるんですがね。この日は、銀座で最近評判の「とかみ」さんへ。

場所は、8丁目電通通り、日航ホテルのあった（今はもう取り壊されました）辺りの向かいのビルの地下1階、以前「水谷」が入って場所を、大将曰くほぼ居抜きで使われています。

ランチにぎりは、10貫5,000円、13貫8,000円、16貫12,000円の３種類が用意されていました。こういう時は迷わず、一番上で。唯一の不安は昼から16貫も食べられるのか、ということ。

しかもこちらのお寿司はネタも大きめ（写真見ても分かる通り、ネタによってはシャリを覆い隠すようなにぎりもあります）で、後からわかったのですが、特にお昼はシャリも大きめに握ってくれるので、全部食べ終わった後は、1日がすべておわったような満腹感。小食の女性などは、予めシャリ小さめで頼むのが良いかと思いました。

この日のにぎりは以下のような流れでした。

★先付　鱧（出汁をかけて、梅肉とわさびで）
★真鯛
★墨烏賊
★シマアジ
★赤身ヅケ
★中トロ
★コハダ
★えぼ鯛
★車海老
★平貝
★鱚
★鯵
★雲丹
★大トロ
★鮪の突先の手巻き
★のどくろ
★穴子
★味噌汁
★玉子

オーソドックスに白身やさっぱりしたネタを最初の方に持ってきて、後半に肪が強いネタや香りの強いネタを持ってくるという正統スタイルですが、最近では結構珍しいかもですね。シャリは、赤酢と塩でかなり濃い味付けで炊き方もかなり固め。正直いくつかのネタは、醤油と合わさって、やや塩っぱく感じました。

温度は人肌ほどで口に入れるとやや温かみを感じる程度、先に書いたようにシャリもネタもかなり大ぶり、銀座の高級寿司にあって、かなりがっつり感のあるにぎりです。

ネタは、まず他のレビュアーさんも書かれているように鮪が特に素晴らしいです。赤身漬け、中トロ、大トロ、突先の手巻きと計4貫いただきましたが、どれも最高。きっと良いものを仕入れるだけでなく、ヅケの技術や熟成のさせ方、客に出す際の温度までかなり研究されている様子でした。

あと変わったところだと、雲丹を冷たいままと温めたものを一緒に軍艦にして出すということをやられてました。大将曰く、旧知の間柄でもあるレフェルヴェソンスの生江さんのところからヒントを得たということですが。

また、最後の方に出てきたのどぐろも厚めに切ってくれて食べ応えありました（大トロ、雲丹とこののどぐろが8,000円と12,000円の違いのようです）。

お店の雰囲気は、銀座の寿司屋にしてはかしこまった雰囲気ではなく、比較的カジュアルに使うことができそうです。大将の佐藤さんもとても気さくな方で、忙しい中でもお見送りまで1人1人丁寧に接客されてました。ここも夜の再訪も確定です。

1

2016/12_鮪の突先の手巻き

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1

2016/12_ほうれん草のおひたしと生いくら、香箱蟹

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1

2016/12_ひらめ

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1

2016/12_クエ

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1

2016/12_墨烏賊

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1

2016/12_春子鯛

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1

2016/12_赤身

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1

2016/12_中トロ

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1

2016/12_尾崎牛のローストと椎茸

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1

2016/12_こはだ

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1

2016/12_大トロ

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1

2016/12_平貝

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1

2016/12_甘海老の出汁ジュレがけ

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1

2016/12_車海老

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1

2016/12_さよりの昆布締め

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1

2016/12_天然虎河豚の白子とあら

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1

2016/12_鰹

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1

2016/12_鰆と自家製唐墨

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1

2016/12_鰤

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1

2016/12_煮蛤

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1

2016/12_バフン雲丹

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1

2016/12_あん肝と鮟鱇の身

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1

2016/12_のどぐろ

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1

2016/12_穴子（塩、つめ）

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1

2016/12_鮪のコラーゲンスープ

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1

2016/12_玉子

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1

2016/11昼_真鯛

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1

2016/11昼_春子鯛

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1

2016/11昼_平貝

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1

2016/11昼_赤身づけ

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6

2016/11昼_中トロ

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3

2016/11昼_こはだ（2枚づけ）

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3

2016/11昼_大トロ

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1

2016/11昼_新いか下足

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5

2016/11昼_いくら

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2

2016/11昼_車海老

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1

2016/11昼_鰤

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1

2016/11昼_煮蛤

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5

2016/11昼_鱚の昆布締め

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1

2016/11昼_馬糞雲丹

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10

2016/11昼_のどぐろ

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4

2016/11昼_穴子

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4

2016/11昼_魚のアラで出汁を取った味噌汁

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3

2016/11昼_玉子

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4

2016/11昼_（先付）蕎麦がき

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5

2016/8_鮪の突先手巻き

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6

2016/8_佐島の蛸もずく蛇腹胡瓜梅酢和え

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6

2016/8_噴火湾の毛ガニ唐津の赤ウニ有馬山椒白板昆布

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7

2016/8_金目鯛の燻製（生ハム仕立て）

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6

2016/8_賀茂茄子の茄子素麺穴子のから揚げミニオクラ

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6

2016/8_胡麻鯖玉味噌しいたけ豆板醤

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7

2016/8_ハタの酒蒸し早松茸九条ネギ

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5

2016/8_宍道湖の天然鰻新銀杏枝豆

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4

2016/8_口直しの玉ねぎ

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5

2016/8_真子鰈

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4

2016/8_墨烏賊

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5

2016/8_こはだ

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6

2016/8_赤身づけ

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6

2016/8_中トロ

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6

2016/8_大トロ

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4

2016/8_春子鯛

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4

2016/8_平貝

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5

2016/8_車海老

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5

2016/8_鱚の昆布締め

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5

2016/8_蒸し鮑と肝

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5

2016/8_煮蛤

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5

2016/8_雲丹

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11

2016/8_のどぐろ

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5

2016/8_穴子

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4

2016/8_鮪のコラーゲンスープ

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5

2016/8_玉子

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9

2016/7_真魚鰹と新玉ねぎ

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9

2016/7_真子鰈

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8

2016/7_こはだ

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9

2016/7_赤身

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18

2016/7_中トロ

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11

2016/7_車海老

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9

2016/7_アラ

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9

2016/7_墨烏賊のゲゾ

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8

2016/7_春子鯛

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8

2016/7_鱚の昆布児め

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9

2016/7_煮蛤

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9

2016/7_鰺

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9

2016/7_鮪のカマ

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9

2016/7_馬糞雲丹

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9

2016/7_のどくろ

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9

2016/7_穴子

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7

2016/7_鮪の突先の手巻き

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8

2016/7_玉子

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11

2016/5_平貝

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17

2016/5_鱚の昆布締め

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17

2016/5_煮蛤

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11

2016/5_赤身づけ

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11

2016/5_赤身中トロ

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15

2016/3_さより

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13

2016/3_平貝

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13

2016/3_赤貝の紐の醤油漬け

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13

2016/3_赤身づけ

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12

2016/3_霜降り中とろ

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12

2016/3_霜降り大とろ

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12

2016/3_えぼ鯛昆布締め

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12

2016/3_こはだ

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11

2016/3_煮蛤

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11

2016/3_車海老

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10

2016/3_クエ（アラ）

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11

2016/3_墨烏賊下足

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10

2016/3_春子鯛

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10

2016/3_雲丹

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11

2016/3_のどぐろ

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10

2016/3_穴子

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10

2016/3_鮪突先の手巻き

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10

2016/3_玉子

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11

2016/3_

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12

2016/02_平目

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12

2016/02_墨烏賊

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13

2016/02_さより

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12

2016/02_赤身

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26

2016/02_中トロ

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12

2016/02_大トロ

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11

2016/02_こはだ

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10

2016/02_車海老

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10

2016/02_甘鯛

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10

2016/02_平貝

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11

2016/02_鯖

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10

2016/02_赤貝

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10

2016/02_煮蛤

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25

2016/02_雲丹

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12

2016/02_のどくろ

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11

2016/02_穴子

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11

2016/02_玉子

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10

2016/02_毛蟹と新ワカメ

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10

2016/02_白魚、ばってら昆布

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11

2016/02_白川（白甘鯛）

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11

2016/02_牡丹海老、柚子胡椒ジュレ、海老の殻

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10

2016/02_鰹の生ハム

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10

2016/02_ヤリイカ

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11

2016/02_甘鯛の酒蒸し、九条葱

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10

2016/02_桜鱒塩焼き、赤酢を煮詰めたソースで

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9

2016/02_にぎり後半

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9

2016/02_つまみ

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8

2016/02_佐藤さん

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9

2016/02_

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44

2015/10_秋刀魚

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29

2015/10_スミイカの下足

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28

2015/10_生イクラ

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26

2015/10_ホシガレイのエンガワ

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20

2015/10_かます

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20

2015/10_穴子

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18

2015/10_ホシガレイ

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19

2015/10_春子鯛

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18

2015/10_車海老

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19

2015/10_鱚の昆布締め

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17

2015/10_雲丹

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18

2015/10_大トロ

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18

2015/10_ノドクロ

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56

2015/8_シンコ（4枚）

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43

2015/8_白イカ

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42

2015/8_トリ貝

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40

2015/8_車海老

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42

2015/5_ランチ1貫目：真鯛

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45

2015/5_ランチ2貫目：墨烏賊

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44

2015/5_ランチ3貫目：シマアジ

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41

2015/5_ランチ4貫目：赤身のづけ

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37

2015/5_ランチ5貫目：中トロ

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35

2015/5_ランチ6貫目：コハダ

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33

2015/5_ランチ7貫目：えぼ鯛

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33

2015/5_ランチ8貫目：車海老

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30

2015/5_ランチ9貫目：平貝

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30

2015/5_ランチ10貫目：鱚

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32

2015/5_ランチ11貫目：鰺

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33

2015/5_ランチ12貫目：煮蛤

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32

2015/5_ランチ13貫：雲丹

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31

2015/5_ランチ14貫目：大トロ

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32

2015/5_ランチ15貫目：のどぐろ

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30

2015/5_ランチ16貫目：穴子

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29

2015/5_玉子

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6

低温でじっくり熱を入れた北海道産牡蠣と聖護院大根

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10

2015/10_蕎麦がきと松茸

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29

2015/5_ランチ　先付の鱧

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17

2015/8_甘海老の柚子胡椒ジュレがけ

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18

2015/8_尾崎牛のロースト

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18

2015/8_鱧とトマト

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16

2015/8_天然鰻と黒ムツの焼きもの

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25

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25

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口コミが参考になったらフォローしよう

虎太郎がゆく

フォロー

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連絡する

虎太郎がゆくさんの他のお店の口コミ

motsu・sen（国際センター、丸の内、浅間町 / もつ鍋）

もつすきからのもつ鍋で腹パン

4.1

訪問： 2024/04
中華そば和渦 TOKYO（北品川、新馬場、品川 / ラーメン、つけ麺）

淡麗系だけどパンチも効いてるラーメン

3.9

訪問： 2024/04
PRETTY PORK FACTORY & KATSUプリポー（明治神宮前、原宿、表参道 / しゃぶしゃぶ、とんかつ、韓国料理）

カツプリハラカド始動

4.3

訪問： 2024/04
鮨しゅん輔（阿佐ケ谷、南阿佐ケ谷 / 寿司）

春のしゅん輔

5.0

5.0

訪問： 2024/04
YORONIKU TOKYO AZABUDAIHILLS（六本木一丁目、神谷町、麻布十番 / 焼肉）

よろにくの花山椒

4.6

訪問： 2024/04
鮨あらい（銀座、新橋、東銀座 / 寿司）

4月のあらいさん

5.0

5.0

訪問： 2024/04

虎太郎がゆくさんの口コミ一覧（983件）を見る

口コミを投稿する

店舗情報（詳細）

店舗基本情報

店名	掲載保留鮨とかみこのお店は休業期間が未確定、移転・閉店の事実確認が出来ないなど、店舗の運営状況の確認が出来ておらず、掲載保留しております。店舗の掲載情報に関して
受賞・選出歴	2023年Bronze受賞店 The Tabelog Award 2023 Bronze 受賞店 2022年Bronze受賞店 The Tabelog Award 2022 Bronze 受賞店 2021年Bronze受賞店 The Tabelog Award 2021 Bronze 受賞店 2020年Bronze受賞店 The Tabelog Award 2020 Bronze 受賞店 2019年Bronze受賞店 The Tabelog Award 2019 Bronze 受賞店 2018年Bronze受賞店 The Tabelog Award 2018 Bronze 受賞店 2017年Silver受賞店 The Tabelog Award 2017 Silver 受賞店寿司百名店 2022 選出店食べログ寿司 TOKYO 百名店 2022 選出店寿司百名店 2021 選出店食べログ寿司 TOKYO 百名店 2021 選出店
ジャンル	寿司
住所	東京都中央区銀座8-2-10 銀座誠和シルバービル B1F 大きな地図を見る周辺のお店を探す
交通手段	JR・東京メトロ銀座線「新橋駅」銀座口より徒歩5分新橋駅から350m
営業時間	■営業時間夜の部　18:00 当店は一斉入店になります。開始のお時間にお揃いになってお待ち下さいませ。時間が参りましたら順番にご案内いたします。 20分以上過ぎた場合はキャンセル扱いとさせていただきますので、予めご了承くださいませ。 ■定休日日曜・水曜・祝日・不定休　毎月1日
予算	￥30,000～￥39,999 ￥20,000～￥29,999
予算（口コミ集計）	￥30,000～￥39,999 ￥20,000～￥29,999 利用金額分布を見る
支払い方法	カード可（VISA、AMEX、JCB、Master）電子マネー不可 QRコード決済不可
サービス料・チャージ	無

席・設備

席数	10席（カウンター10席）
最大予約可能人数	着席時 10人
個室	無
貸切	可（20人以下可）
禁煙・喫煙	全席禁煙
駐車場	無
空間・設備	オシャレな空間、落ち着いた空間、カウンター席あり

メニュー

ドリンク	焼酎あり、ワインあり、日本酒にこだわる
料理	魚料理にこだわる

特徴・関連情報

利用シーン	一人で入りやすい｜知人・友人とこんな時によく使われます。
ロケーション	隠れ家レストラン
オープン日	このお店はリニューアルしました。※リニューアル前の情報は最新のものとは異なります。リニューアル前の店舗情報を見る
備考	閉店のお知らせお客様各位拝啓　平素は格別のお引き立てを賜り、厚く御礼申し上げます皆様方にご愛顧頂いて参りましたが、諸事情により来る令和5年8月31日を持ちまして閉店する運びとなりました。皆様の温かいご支援の中、長きにわたり営業してこられましたことを厚く御礼申し上げます。また、突然の閉店でご迷惑をおかけしますことを深くお詫び申し上げます。皆様のますますのご健勝とご発展を心よりお祈り申し上げます。略儀ながらまずは書中をもちまして、閉店のご挨拶とさせていただきます。敬具アメックスが使えます（情報提供元：アメックス）
初投稿者	chika**（1132）