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入り口
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入り口
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店内
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前菜
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蛍烏賊のしぐれ煮
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糸もずく
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クリームチーズの味噌漬け
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ガリ 2種
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梅酒のソーダ割
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大トロ
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大将
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大トロ
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のどぐろ
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一口ミルフィーユ
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北寄貝と竹の子
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障泥烏賊
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鰆
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太刀魚
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中トロ
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平目
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こはだ
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メヌケの酒蒸し
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メヌケの酒蒸し
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車海老
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トロタクキャビア
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茶碗蒸し
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雲丹
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雲丹
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雲丹
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煮穴子
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魚の出汁
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女将
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デザート
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デザート
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新宿駅西口から徒歩3分ほどという
好立地。 ですが、ビルの地下にあるので、
ちょっと入り口が目立ちません。
地下の扉脇には、美しい花が飾られ、
入ると、女将が笑顔で迎えてくれました。
オープンして2年。
外国人客にも人気のようです。
大将は、宮崎のご出身で、
38歳。 ものすごく若く見えます。
調理専門高校を卒業後、
銀座などの日本料理からキャリアを
スタートし、名店「鮨ふじなが」でも
修行。
店内、カウンターの正面には、
立派な書が。
「硯鉄穿磨」
美人書家によるものとのことで、
お店の姿勢が表現されています。
鉄の硯を穿つほど、自らを磨く、
との意。
おつまみ、握りともに、
一捻りしていて、創意工夫を楽しめます。
コースは、25000円です。
シャリは、赤酢。
ガリは、赤酢と鰹節甘酢の2種。
1,糸もずく
タタキオクラ
長芋
2,クリームチーズの味噌漬け
トリュフ
3,蛍烏賊のしぐれ煮
お酒が進む前菜3品です。
4,大トロの握り
勝浦 225㎏
裏表で、50の包丁を入れているとのこと。
5,のどぐろ
昆布〆にしたものを、炙って。
下関産です。
脂がきれい。
6,一口ミルフィーユ
シュー生地に、
漬けの甘海老
鮪の中落
いくら、キャビア、
海苔の粉末
色鮮やかで、ケーキのよう。
7,北寄貝と竹の子焼き
北海道産北寄貝と、
熊本産竹の子です。
うるいと。
アサリ、鰹のお出汁に、
木の芽、若芽の餡を。
重層的なお出汁がとても美味。
8,握り
・障泥烏賊
・鰆 藁の燻製で、玉葱醤油漬け
9,太刀魚の炭火焼
小柴産
10、握り
・中トロ 柵漬け
・平目の昆布〆
・こはだ
11、メヌケの酒蒸し
佐島産
奈良の湯葉、菜の花と。
きんき、鶏、蛤の出汁で。
この3種の取り合わせもとてもいいです。
12、握り
・車海老
海老味噌入り
中はレアで
・トロタクキャビア
13、帆立の茶碗蒸し
下には、蜆、のどぐろ、鶏の出汁
帆立の餡で。
14、握り
・雲丹
・煮穴子
15、吸い物
鰹、のどぐろ、蜆の出汁
16、デザート
ここで、着物姿の女将が付け台に。
結婚式場でパティシエだったという
女将が、自ら、デザートを仕上げます。
古都姫(奈良の苺)
青りんごのコンポート
生姜のブラマンジェ
赤紫蘇のソルベ
ここに、「夢」の文字の金箔が。
本当に、優しい笑顔の女将で
癒されます。
お供は、梅酒のソーダ割。
おつまみに使用されている
重層的なお出汁が、
贅沢に具材を使っていて、
旨味が深いです。
形に囚われず、日本料理出身の
メリットを活かした発想のおつまみを
楽しませていただきました。