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車海老と大トロの握り
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穴子と白身魚(名前は失念)の握り
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巻物三種と玉子、雲丹の軍艦巻き
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魚のアラ(鯵?)で出汁を摂った味噌汁
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北寄貝の握り
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鰹(奥)とイサキの握り
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中トロと白烏賊の握り
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車海老をお代わり
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鰹(奥)とイサキの握り
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鰹の握りは生姜を乗せて
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白烏賊の握り
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お茶とお手元
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下駄板に生姜を乗せセット完了
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ネタケース
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ネタケース
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内観
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内観
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外観
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外観
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外観
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外観
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【総合】3.6 【料理・味】3.7 【サービス】3.5 【雰囲気】3.6 【CP】3.5 【酒・ドリンク】採点せず
築地市場移転が迫ったこの日、念願の大和(だいわ)寿司に訪問。
(10/6閉場済、10/11豊洲市場開場予定)
長蛇の列を捌く為、指定の時間にて店に再集合、そこから並ぶこと約一時間で入店。
何故に念願?
築地で仕入れをする料理人は季節の走りの魚介類の味を場内の食堂で探るとのことで、
素材の味がダイレクトに分かり易い寿司はその最たるものだということを何かしらの
記事で読んだことがあり、かの敬愛してやまない料理人・道場六三郎氏が推していたのが
此方の店なのだ。
最近は諸外国からの観光客も相入れてかなりの混雑振りだがこの店でこの雰囲気で
そして築地でその寿司を戴けるのは最後なので覚悟を決めて並んだのであった。
さてカウンター席のみの店内は左右に分かれての営業形態。
向かって左は大親方が取り仕切り、右は若親方が仕切る。
自分は右カウンター席に案内され、幸運にも目の前に若親方が。
直に若親方の握りにありつけることになった。
お好みで握ってもらうことも可能だが注文の煩雑さを避けるため
先ずはおススメ握りセット(味噌汁付き)を握ってもらい、後はお腹の
具合により追加にてお好みで握ってもらおうと算段した。
握りは市場らしく舎利は大きめで正しく市場で働く人達の寿司と言った感じ。
マグロの握りなどはサクから切り取るのではなく、その前段階の切り身から
取るので豪快そのもの。この屈託のないところが市場寿司なのであろう。
特にネタに仕事をしているわけではないが、煮切醤油をキチンと一刷毛塗って
提供するのが江戸前の証か。
(醤油を付けることに依って握りの崩れを気にしなくていいのが助かる)
握りはフワッとしていて口中での舎利の解けが何とも軽やか。
マグロはじめネタの良さは言うまでもなく、追加ではおススメセットに
入ってなかったネタを中心に4,5貫注文して満腹完了とした。
只、早朝よりの営業にて品切れのネタ(煮蛤など)も多々あり、少しばかり残念。
豊洲に移ってからは店舗も大きくなりゆったりと食事が出来そうとのことで
未食のネタはそこで戴くまでの宿題としようか。