-
デザート
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-
デザート
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-
デザート
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-
デザートゎ女将さんが作ってくれます
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大トロ(東京都 三宅島産)
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-
大トロ(東京都 三宅島産)
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-
ノドグロの昆布締めの炙り
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-
ノドグロの昆布締めの炙り
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お鮨のミルフィーユ
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お鮨の
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ヒラメとカボスのジュレ
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-
ヒラメとカボスのジュレ
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-
ヒラメとカボスのジュレ
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ホッキ貝と竹の子
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-
ホッキ貝と竹の子
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アオリイカ
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-
アオリイカ
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鰆
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-
鰆
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太刀魚の炭火焼き
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-
太刀魚の炭火焼き
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赤身の漬け
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-
赤身の漬け
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-
赤身の漬け
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-
金目鯛の昆布締め
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-
金目鯛の昆布締め
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-
金目鯛の昆布締め
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-
コハダ
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-
コハダ
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-
キンキの酒蒸し
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-
キンキの酒蒸し
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-
湯葉
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-
キンキ
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-
菜葉
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-
車海老
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-
車海老
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-
車海老
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-
とろたくキャビア
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-
とろたくキャビア
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ホタテの茶碗蒸し
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-
ホタテの茶碗蒸し
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-
ホタテの茶碗蒸し
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-
バフンウニ(北海道産)
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-
バフンウニ(北海道産)
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-
バフンウニ(北海道産)
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-
煮穴子
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-
煮穴子
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-
煮穴子
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海老とノドグロのお出汁
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-
海老とノドグロのお出汁
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-
前菜・ガリ
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-
ホタルイカの時雨煮
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-
ホタルイカの時雨煮
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-
糸もずくの酢の物
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-
糸もずくの酢の物
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-
クリームチーズの味噌漬けとトリュフ
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-
クリームチーズの味噌漬けとトリュフ
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-
2種のガリ
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-
甘酢のガリ
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-
赤酢のガリ
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-
和歌山ジンジャーエール
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-
和歌山ジンジャーエール
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-
温州みかんジュース
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-
ペリエ
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-
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-
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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
2024/03/13
この日ゎ夜勤明けで都内へ
六本木でパフェってから大江戸線で新宿へ
出口から2～3分で到着したのゎ
コチラ『鮨 こう介』さん
銀座や赤坂の三ツ星レストランで修行し
数々のミシュラン店で腕を磨いた
『安倍憲介』さんが大将を務めます
『旨味』を高濃度に凝縮させた逸品料理と
高度な技術を盛り込んだ絶品の食が楽しめるとの事
この日のディナーゎ
コチラへ予約しての訪問です
お店へ入ると手荷物や上着を預かってくれ
席に着くと大将が挨拶をして下さり
苦手な食材等を聞いてくれました
苦手な食材等への対応をしてくれるのゎ嬉しいです
☆おまかせコース…25000円×2
☆和歌山ジンジャーエール…800円×2
☆ペリエ(炭酸水)…660円
☆温州みかんジュース…880円
まずゎドリンクを聞かれたので
ジンジャーエールで乾杯～
辛味等ゎ控え目だが生姜の風味が心地よい
後味がスッキリとしてウマ～
◎前菜&ガリ
・糸もずくの酢の物
細くヌメリのある糸もずく
タタキオクラと長芋が上に乗せられています
サッパリとして良いコースのスタートです
・クリームチーズの味噌漬けとトリュフ
クリチと味噌の発酵タッグ
この味噌漬け大好きです
そこに合わさるトリュフの香りがもうたまらない
・ホタルイカの時雨煮
生姜の風味と優しい甘味の時雨煮
ジンジャーエールも進みます
・2種のガリ
赤酢のガリと甘酢の根生姜のガリ
2つの味と食感が楽しめます
無くなくと補充してくれて嫁ゎ大喜びしてました
◎大トロ
鮨の1貫目から大トロ～♪
東京都の三宅島産 130キロの鮪の大トロ
裏表に50もの包丁が入れてあります
口に入れた瞬間もう凄いのなんの
とろんとろ～んなの
口の中で溶けるってのゎこういう事なのかと思った
ここまでの口溶けの大トロは初めてです
手間を惜しまず細かく包丁を入れる拘りと業ですね
◎ノドグロの昆布締めの炙り
肉厚なノドグロ
一口食べた時に溢れる脂の量に驚き
それゎまるで弾ける果汁の様
皮ゎパリッと焼かれており
濃厚なノドグロの旨味と上品な脂
こんな美味しいノドグロ食べた事ないです
◎お鮨のミルフィーユ
シュー生地に赤酢のシャリ
海苔の粉末/鮪の中落ち/漬けの甘海老
イクラ/雲丹/キャビア
なんとも可愛らしいお鮨
シューの食感に豪華な具材達
食べる度に色んな美味しさが合わさり
もう幸せです
◎ヒラメとカボスのジュレ(苦手食材対応メニュー)
通常のメニューだとホッキ貝と竹の子
貝が苦手なので別メニューを作ってくれました
ありがとうございます
とても綺麗な一品
ヒラメの身ゎ柔らか～
カボスのジュレがサッパリとしてて
ヒラメの旨味とマッチします
◎アオリイカ
柔らかくねっとりとしたアオリイカゎ
噛めば噛むほどその甘さが押し寄せてきます
ストレス無く食べられる柔らかさも
やっぱ仕込みで包丁を入れてるからかな
◎鰆
藁でスモークした後に玉葱醤油に浸けてあります
しっとりとした舌触りの鰆ゎ
口に含むとふわっと藁の香りが少し感じました
クセの無い鰆の旨味と脂が玉葱醤油に合います
◎太刀魚の炭火焼き
レアに焼かれた太刀魚ゎ
表面側がフワッとして中がシットリ
太刀魚の旨味が濃厚でとにかく美味しかった
◎赤身の漬け
うわぁ～♪
真っ赤に輝く美しい赤身にテンション上がります
赤身ゎやっぱり鮪の旨味が濃くてウマイッ!!
◎金目鯛の昆布締め
程よい弾力もあり金目鯛の旨味がヤバッ
稲取で食べた金目鯛よりも脂ゎアッサリしてて
より上品な味わいで美味しかった
◎コハダ
酢の絞め加減が絶妙なコハダ
◎キンキの酒蒸し
柔らかいキンキの身
湯葉と菜葉の苦味がとても相性良く
餡と絡めると更に美味しくなります
◎車海老
車海老とシャリの間に海老ミソ
ミディアムレアに焼かれた海老ゎとってもプリプリ
この焼き加減がほんと絶妙です
海老の甘味がとても強くていつまででも噛んでいたい
海老好きな嫁が大喜びする程に
旨味が濃厚な絶品な車海老でした
◎とろたくキャビア
俺の知ってるとろたくとゎ全然違う
たくあんがとろを上手く引き立てる位の存在で
キャビアの味わいと食感も合わさり
こんな美味いとろたく食べた事無い
◎ホタテの茶碗蒸し
滑らかでとろっとろ～な舌触り
シジミとノドグロのお出汁のきいた茶碗蒸しに
ホタテの餡がからむともう最高
苦手な貝類の中でホタテの出汁ゎ大丈夫な方
この餡のホタテの旨味ゎ上品な旨味で美味しかった
◎北海道産のバフンウニ
金色に輝く様な鮮やかな色のバフンウニ
ウニの味がとても濃厚で甘味も最高
口の中でとろけるぅ～
そしてこの海苔がとても美味いの
ウニの美味さがより美味しくなりました
◎煮穴子
ラストのお鮨ゎ煮穴子
穴子きたぁ～
ほわほわな穴子ゎとろける柔らかさ
穴子の味を引き立てる程よい甘味のツメ
一口一口がもう幸せです
◎海老とノドグロのお出汁(苦手食材対応メニュー)
通常メニューゎ『カツオとノドグロとシジミのお出汁』
これがとんでもなく美味しい
一口飲めば
口の中で海老が泳いでるんじゃないか？って位に
海老の旨味が押し寄せる
それでいて上品な味わいがするのゎノドグロかな
バケツ一杯飲めちゃう程に美味しかった
◎デザート
女将さんが元パティシエとの事で
ラストを飾るデザートゎ
女将がカウンターで仕上げてくれます
赤紫蘇のソルベ
奈良県産の『古都姫』と言うイチゴと
青リンゴのコンポート
ノンアルシャンパンのゼリー
ショウガのブランマンジェ
酸味が少なく甘味の良い古都姫
赤紫蘇やシャンパンにショウガ等
甘さとサッパリとした味わいが
〆にピッタリ
鮨屋で本格的なスイーツまで食べれるなんて
思っても無かったので感激です
大将がお隣のカップルの彼氏とお話してた時
前日？が彼女さんの誕生日だったとか
デザート提供のタイミング
女将さんから彼女さんへの
マカロンのバースデープレートのプレゼント
お店からのサプライズにとても喜んでました
美味しいお鮨や料理に丁寧な接客
とても居心地が良く素晴らしいお店でした