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バフン海胆といくらの小丼
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穴子
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本鮪 中トロ
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車海老
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本鮪 赤身ヅケ
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鯵
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本海松貝
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白烏賊
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小鰭
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鮃 昆布〆
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鉄砲巻
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玉
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喜知次粕漬焼
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毛蟹
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煮鮑
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梅雨鰯
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子持ち蝦蛄
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〆鯖
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本鮪 トロ
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鮃
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万願寺唐辛子焼浸し
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夏豆
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つけ場
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味噌椀
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すし北野
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閑静な住宅街 牛込神楽坂にある『すし北野』さん。市ヶ谷方面からは通称『鰻坂』の少し先にあります。立地柄、地域密着型の街場寿司の店と思われがちですが銀座の名の或る店と比較しても大きな遜色の無い実力派の店。全11席のL字型のカウンター席は午後7時前には全席満席のショットガンスタイルでのスタート。取り敢えず小瓶のヱビスビールで喉を潤しひと呼吸措いたところで店主より、にぎり十貫と巻物一本の『鮨コース』6,000yenか酒肴と鮨が供される『お任せコース』12,000yenにするかを尋ねられ迷わず後者を所望。つきだしには夏豆(エダマメ)に万願寺唐辛子(マンガンジトウガラシ)の焼浸しの後は『鮃(ヒラメ)』の造りから順に『本鮪(ホンマグロ)』トロ、『〆鯖(シメサバ)』、子持ち『蝦蛄(シャコ)』、脂乗りの良い『梅雨鰯(ツユイワシ)』、小振りの『煮あわび』はひとりに一個付、『毛蟹(ケガニ)』、画像は消失してしまいましたが『蛸(タコ)の桜煮』、『喜知次(キチジ)』の粕漬けと酒を呼ぶ酒肴が頃合い良く次々と供されました。お陰で『真澄』純米吟醸酒900yenと『澤乃井』純米大辛口700yenを二人で銚子六〜七本程横に倒すこととなりました。その後、頃合いを見て鮨へと移行。にぎりは『鮃(ヒラメ)』の昆布(コブ)〆から脂のりの良い『小鰭(コハダ)』、『白烏賊(シロイカ)』、『本海松貝(ホンミルガイ)』、『鯵(アジ)』、『本鮪 赤身(ホンマグロ アカミ)』の即興(ソッキョウ)ヅケ、『車海老(クルマエビ)』、『バフン海胆』と『いくら』の小丼、『本鮪(ホンマグロ)中トロ』、笹焼きの香り高き『穴子(アナゴ)』、山葵たっぷりの『鉄砲巻(テッポウマキ)』に『玉(ギョク)』、味噌椀(ミソシル)にてひと通り。久兵衛出と思しき店主の握りは端麗な流線型、本手返して握られた鮨は小振りで所謂、銀座サイズ。鮨種と舎利のバランスも良く口の中でのほどけ具合もなかなかのものでした。左手に店主の北野 稔氏、右側に熟練の職人さんがつけ場に立たれ、つけ場周りには余計な設えは一切無し。木製のトロ箱にキレイに並べられた鮨種にはエアコンの冷気で種が乾かぬように濡れさらしが掛けられ檜のカウンターは手入れが行き届いているばかりではなく小まめに拭かれ気持ち良い時間を過ごさせていただきました。使われている器も鼠志野に織部焼と個人的に嗜好に合うものが使われており器使いでの好感度もアップ。反対に日本酒の常置銘柄は菊政宗を主体に純米酒か四種程用意されていたものの自分の嗜好に合う酒が無く『真澄』を連発オーダーすることとなってしまったことは些か残念。都内には未だ未だ知られていない実力派の鮨店が数多あります。鮨バブル真っ只中の中で呑んで食べて10,000円代で楽しませてくれるこういう佳店こそ行きつけの一軒に加えたいもの。