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大トロ
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のどぐろ炙り
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関サバのしめ鯖
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二の天(わかさぎ、アスパラ、牡蠣)
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店前
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⚫︎前菜4種
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・かにのほぐし身
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・あんきも
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・生湯葉
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・金時草のおひたし
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ジンジャーエール
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⚫︎しじみの1番出汁
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⚫︎桜エビとタケノコの茶碗蒸し
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⚫︎のどぐろ炙り
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⚫︎金目鯛昆布締め
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⚫︎大トロ 青森県産天然本鮪「大間」
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⚫︎関サバのしめ鯖
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⚫︎一の天
(赤茄子、車海老、くもあし、タラの芽)
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薬味(レモン、塩、大根おろし)
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薬味(カレー塩)
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⚫︎二の天
(わかさぎ、アスパラ、牡蠣)
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⚫︎トロとイクラとウニの小丼
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⚫︎アナゴの揚出し
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⚫︎車海老(生)
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⚫︎車海老(生) 頭揚げ
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⚫︎車海老(茹で)
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⚫︎ヒラメ
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⚫︎赤身の漬けマグロ
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⚫︎赤貝
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⚫︎鉄火巻き
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⚫︎卵焼き
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⚫︎メロン(デザート)
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ミシュランガイド8年連続掲載店『天冨良 よこ田』
から暖簾分けした鮨店。
都営大江戸線/浅草線・大門駅A5出口から徒歩2分のビル2階。
お店に入るとL字のカウンター席。
見えなかったけど、奥に個室があるみたい。
夜のコースは5種類。
お試し
通常
【上】
【特上】
【極上】
今回は真ん中の【上】コースをいただいた。
大将によれば、【上】が1番お得なのだとか。
最も多く注文され、満腹感もちょうどいい。
内容は下記の通り。
◆鮨と天冨良 【上】 会席 15,800円
⚫︎前菜
・あんきも
・かにのほぐし身
・生湯葉
・金時草のおひたし
⚫︎しじみの1番出汁
⚫︎桜エビとタケノコの茶碗蒸し
⚫︎のどぐろ炙り
⚫︎金目鯛昆布締め
⚫︎大トロ(カマ)青森県産天然本鮪「大間」
⚫︎関サバのしめ鯖
⚫︎一の天
(赤茄子、車海老、くもあし、タラの芽)
⚫︎二の天
(わかさぎ、アスパラ、牡蠣)
⚫︎トロとイクラとウニの小丼
⚫︎アナゴの揚出し
⚫︎車海老
⚫︎ヒラメ
⚫︎赤身の漬けマグロ
⚫︎赤貝
⚫︎鉄火巻き
⚫︎味噌汁
⚫︎卵焼き
⚫︎メロン(デザート)
このお店の魅力はお鮨が美味しいことはもちろん、
天ぷらをしっかり楽しめること。
ミシュランに掲載されるほどの天ぷらを
お鮨と共に味わえるのはなんとも贅沢なこと!
以下、↓印象に残ったもの↓
⚫︎前菜
・カニのほぐし身
いくらが乗ったカニほぐし。
カニみそが含まれていて、
濃厚で甘みがありクセになる味でした。
⚫︎のどぐろ炙り
にぎりの1品目に炙りが来たので印象に残った。
かぼすを搾って海苔に巻いていただく。
海苔とかぼすの風味とのどぐろの脂が
絡まりとろける食感で美味しかった!
⚫︎大トロ
中トロは口に入れた瞬間溶けるような感覚だが、
大トロは口に入れたときは身がしっかりしていた。
噛んでいくとだんだんトロ〜ッとしたあぶらが
出てきて、身がとろけはじめ一瞬にしてなくなってしまった。
⚫︎二の天
(わかさぎ、アスパラ、牡蠣)
天ぷらの薬味は、
レモン/塩/大根おろし/特製天つゆ/特製カレー塩。
いろんな味を楽しめるのは楽しい。
アスパラの穂先が1番おいしかった!
⚫︎関サバのしめ鯖
単純に美味しかった。好き。
⚫︎車海老
「生」か「茹で」が選べた。
「茹で」でお願いした。
身がふっくらしていて甘みがあり美味しかった!
「生」の場合は、さっきまで生きていたピクピク
動いている海老を食べることができる。
頭は、フライにして再提供される。
⚫︎玉子焼き
まるでプリンのような甘く濃厚な味わい。
上面はブリュレになっている。
作り方はプリンの要領で、
重くなりすぎないように
牛乳ではなく昆布出汁で作っている。
以上。