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烏賊(小柴)
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鮪
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小肌
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鰤
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雲丹
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干瓢・玉子焼
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ヒラメ(東京湾)
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蛸(佐島)
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帆立醤油漬け焼き
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鱈の白子
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九絵のお椀
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焼物(シラカワ)
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鮟肝
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ガリ
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鰹
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煮蛤(鹿島)
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車海老
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いくら
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お椀
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穴子
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雲丹烏賊
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卓上
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小瓶(黒ラベル)
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開運 ひやおろし
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天狗舞 ひやおろし
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日高見 弥助
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自身が定期的に通う鮨屋の中で、最も居心地が良いのが、奥浅草にある『鮨 奥』さんかも知れません。二天門にお店を構えられおられた「鮨 橋口」さん時代から全く変わらない印象ですね。どこかホッとできる空間なんです。
この点、最も大きい要素は、奥親方の人柄だと思っており、仕事にも誠実さが滲み出ているようで、本当の意味での「おもてなし」を感じられます。感服です。
もちろん、『鮨 奥』さんのお鮨は、江戸前鮨としてのレベルは非常に高いと思いますし、個人的に『鮨 奥』さんのシャリがすごく好き。なので、にぎりは、いつも「シャリ大きめ」でお願いしてしまいますw
さて、昨夜頂いたものは、以下のとおりです。
おつまみ
鮃(東京湾)
蛸(佐島)◯
帆立の貝柱醤油漬け焼き
鱈の白子
九絵のお椀
焼魚(シラカワ)◯
鮟肝
にぎり
小肌
烏賊(小柴)◎
鰤(余市)◯
鮪
鰹(気仙沼だったかな?)◯
煮蛤(鹿島)
車海老
イクラ(巻物にして下さった)
雲丹◯
(お椀)
穴子
雲丹烏賊(追加注文)◎
干瓢
玉子焼
日本酒
開運ひやおろし
天狗舞ひやおろし
日高見弥助
特に美味しかったのは、佐島の蛸、小柴の烏賊、余市の鰤、そして気仙沼の鰹ですかね。
蛸は抜群の身質で、噛めば噛むほど旨味が溢れてくる感じ。烏賊は身の厚み、歯切れ、甘みのバランスが素晴らしい。鰤は、2週間熟成された旨みとシャリとの一体感が最高です。鰹は脂が乗りつつも、キチンと赤身のモチモチさが両立していた点が瞠目です。いずれ劣らず、舌を楽しませてくれた逸品でした。
大満足の夕餉になりました。
おまかせ全体を通して見ても全く隙がないお仕事です。奥親方の技術の高さや誠実さを感じられる珠玉のラインナップ。
なかなか予約は取れないんだケド、季節が少し進んだら、再訪する予定です。
本当にごちそうさまデシタ。