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オシェトラキャビアと真鱈の卵
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鮃、金目、喉黒
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本鮪(大間)と湯葉
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雲丹とイクラ
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トロの煮付け
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スペシャリテの穴きゅう
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細魚
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烏賊
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赤身
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中トロ
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小鰭
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平貝
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縞鯵
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車海老
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トロ
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雲丹
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北寄貝
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白海老
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玉子焼き
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柿
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2020.1月初旬
ミシュランで一つ星を獲得したこともある青山の名店
「鮨 武蔵」を12年間営んでいた店主が、
超高級ホテル「アマン東京」に場所を移してリスタート。
鮨好きには、話題になる店のはずなんだけど、
なかなか話題にのぼってこないし、情報量も少ないので、
自ら確かめに行ってみました。
まず凄いな!と感心したのは、凝りまくったアプローチ。
行燈で照らされた、ほの暗い階段が高揚感を高めます。
店内も雰囲気がいいし、大将はじめスタッフの接客も良好だし、
つまみも握りも普通に美味しいです。
ちなみに舎利は、あきたこまちの古米を使用しているそう。
世界中のお客さんに鮨を楽しんでもらうという環境が
しっかりと整っていて、気分よく飲食出来ますね。
ただ、なにか突き抜けたものが感じられないゆえ、
話題性に欠けるのも仕方ないといった印象。
散々、鮨を食べ歩いてきたマニアックな方には、
なんとなく物足りなさが残るかもしれません。
この時期は豊洲市場が休みということもあって、
条件の悪い時期に行ったせいも少なからずあると思いますが、
日本で一番豪華なホテルにある寿司屋ゆえ、
自然と僕のハードルも上がってしまった・・というのが、
正直なところでしょうか。