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鯵
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〆鯖
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新子
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穴子
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炙りトロ
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鰹
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蒸しアワビ
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中落ちの鮪
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昆布〆の鱚
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赤烏賊
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新烏賊 （墨烏賊）
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鯵
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〆鯖
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玉子焼
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新子
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いくら
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椎茸 柚子の香りで
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馬糞雲丹
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いくら
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穴子
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炙りトロ
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小柱
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鰹
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今や、神楽坂の老舗となりましたね
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さぁ～、入りましょうか
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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
2013/08
神楽坂の鮨屋と云えば、此方ですね。
「食べログ」の点数が低くても、そんなこと関係ありません、だって、２０年以上前から気になっている鮨屋さんなのですから。
今まで、伺わなかったのは、美味しいとは思うが、特別なものとは思ってませんでしたから。
結論から言えば、長年、培った技で握る鮨です、何故、もっと早く伺わなかったのかと後悔したほどでした。
つまみを少しだけ頂きました。
「蒸しアワビ」、「中落ちの鮪」、「昆布〆の鱚」。
勿論、”鮑” は美味しかったのですが、”昆布〆の鱚” の〆方が上品で、素晴らしいものでした、これぞ、年季の入った鮨職人の技です。
にぎりは：
「赤烏賊」、「新烏賊 （墨烏賊）」、「鯵」、「〆鯖」。
酢の利いた、甘味控えめのシャリ、これも、良いですね。
”新烏賊” は、もう終わりの方で、少し大きめでしたので、”墨烏賊” と言っても良いのかも。
ちょっと、お休みで、「玉子焼」を。
引き続き、にぎりを：
「新子」、「いくら」、「椎茸 柚子の香りで」、「馬糞雲丹」。
”新子” も大き目で、”こはだ” と言っても良いでしょう、ご主人も、「どっちでも良いでしょう」と言っておりました（笑）。
それと、”椎茸” は、此方の名物だそうですが、椎茸の香りと柚子の香りの中、旨味十分の一品でした。
つまみとして、「いくら」を頂きましたが、軍艦で頂いた、”いくら” があまりにも美味しかったので、つまみで貰いました。
さらに、握りは続きます。
「穴子」、「炙りトロ」、「小柱」、「鰹」。
”炙りトロ” は絶品でしたよ。
いやぁ～、此方は良いですよ、９月３日現在、”食べログ”の点数は 「３．０２」 ですが、決して、こんな点数ではありません。
もし、神楽坂でお鮨をとなれば、これから、私はこちらに伺います。
２０年間、気になっていた、神楽坂の鮨屋、アタリで良かった（笑）。