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千葉県銚子、釣り鰺、葱生姜
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鳥取県境港 本鮪 大トロ
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鮑めし、自家製肝ソース
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店内
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煮穴子と生若芽、土佐酢
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クリームチーズの西京漬け
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関いさき、炙り
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明太子の山葵漬け
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神奈川県三崎、本かますの炙り
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鰹のたたきのヅケの薬味巻き
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北海道産生雲丹
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イシガレイの昆布締め
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北海道いくらの醤油漬け
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大トロの串焼
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太刀魚の酒塩焼き、茗荷の甘酢漬け
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とろたく巻き
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夏野菜のマリネ
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明石の蛸の柔らか煮
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赤身のヅケ
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とろの炙り
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三重県 車海老
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江戸前 穴子
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青森県産しじみの赤出汁
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干瓢巻き
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玉
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泡
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外観
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銀座にある「すし縁」さんの2号店が、
六本木にオープン。
駅から近い、
芋洗坂を降りてすぐという立地の良さ。
ビルの5階にあるお店は、
思った以上に広い、
ゆったりとした空間。
大将は久兵衛を始め、
和食の経験を積んだ方で、
特にすし匠にいらした訳ではありませんが、
つまみと握り、
交互に出るスタイル。
おまかせコース¥13000のみ。
●が握りで、
○がつまみです。
●鳥取県境港 本鮪 大トロ
始めに、大トロを出すのは、
「美味しく食べれるうちに」との事。
○煮穴子と生若芽、土佐酢
ふっくらと柔らかい穴子♪
●千葉県銚子、釣り鰺、葱生姜
キリッと美味しい味。
○クリームチーズの西京漬け
軽く炙って、香ばしさも。
シャンパーニュに合います。
●関いさき、炙り
ん、美味しい♪
2日ほど熟成したいさきは、
まったりと柔らかく、
旨味がたっぷり!
○明太子の山葵漬け
軽く炙って。
●神奈川県三崎、本かますの炙り
岩塩と酢橘で。
もう少し塩が控えめでもイイかも。
○鰹のたたきのヅケの薬味巻き
胡瓜と茗荷を巻いて。
●北海道産生雲丹
海苔の香りが良いです。
●イシガレイの昆布締め
●北海道いくらの醤油漬け
○大トロの串焼き
こういうのがあると、
嬉しいですね♪
○太刀魚の酒塩焼き、茗荷の甘酢漬け
しっとり、
ふっくらと焼き上げた太刀魚♪
●とろたく巻き
○夏野菜のマリネ
口直しに。
○明石の蛸の柔らか煮
程良い弾力を残して。
●赤身のヅケ
私には少し醤油が強いかな。
○鮑めし、自家製肝ソース
ふっくらと、
こちらも程良い弾力を残した仕上がり。
●とろの炙り
岩塩と山葵で。
●三重県 車海老
●江戸前 穴子
とろんとするくらいの柔らかさ♪
○青森県産しじみの赤出汁
●干瓢巻き
○玉
表面をキャラメリゼ。
思ったよりも甘さは控えめ。
赤酢と米酢を半々使用したシャリは、
キリッとした酸味が、好印象♪
大将は物腰が柔らかく、
初めてでも居心地がイイです。
他のお客さんが、
ちょっとしたアクシデントがあったのですが、
柔軟な対応をしていらっしゃいました(^-^)
これだけいただいて、
このお値段なら、
かなり頑張ってらっしゃると思います☆