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千葉県銚子産 本マグロ 漬
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むさエビ 頭
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宮城産 赤貝
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千葉産 金目鯛 コブ締め
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九十九里産 煮蛤
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煮穴子
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トロタク
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玉
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べったら漬
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恵比寿ビール
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千葉銚子 しめ鯖の棒寿司
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北海道の蒸鮑
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明石産 平目
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明石産 蛸
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明石産 蛸（頭）
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淡路島かますご
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明石産 蛸
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三重県赤海鼠
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五島列島産 太刀魚
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焼穴子
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焼穴子
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鮑のみそ
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針烏賊 ワタ
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千葉産 鰆
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青森産 もずくのゼリー
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愛媛産 甘鯛
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太刀魚の茶碗蒸し
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明石産 鯊
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鯖のスモーク
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細魚
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大分産 鯵
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フィンランド産 鮪 赤身
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小肌
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むさ海老
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針烏賊
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赤だし
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馬糞雲丹
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ランキングと口コミで探せるグルメサイト
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
平日に予約を入れて訪問。
京橋の卑猥エリアを抜け、雑多な商店街を越えた住宅街にお店はあります。
店内はL字カウンターで13席ぐらい。少し暗いトーン、清潔感のある店内。歩いてきた街並みとのギャップに異空間に迷い込んだ錯覚を覚える。
店内を仕切る大将は若い印象。愛想は良いが弟子への指示はピリッとしており、異空間に適度な緊張感がある。美味しい料理を頂けそうな空気感に期待値がアップ。
大将の目の前に着席。鮓舞台の特等席にニヤリ顏。
ビールを注文、アサヒかエビスかハートランドの中からエビスを注文。
メニューはなく、お任せの一本勝負。
【摘み】
・千葉県銚子産 鯖棒鮨…最初から少しビックリ、でも合理的で酢を先に腹に入れるんですね。
・北海道産 蒸しアワビ…柔らかく出汁も最高。
・明石産 平目…ぷりぷりコリコリ。普通と熟成での食べ比べが楽しい。
・五島列島産 太刀魚…脂がのっており肉厚。
・明石蛸…煮蛸は柔らかく蛸で無いような食感。
・三重県産 赤海鼠…コリコリ、ゆずポンとの相性○。
・淡路島産 かますご（桜チップでスモーク）…スモークの風味が◎。
・富山産 蛍烏賊…旬物。濃厚で旨みの詰まった内臓です。
・播州赤穂産 牡蠣（牡蠣は少し焼が入ってます）…身も大き目でおいしいです。
・焼穴子…香ばしく焼きあがってます。
・鮑のミソ…噛めば噛むほど旨みが広がります。
・針烏賊のワタ ルイベ…冷凍されていて口の中に入れるとジュワっととけだします。
・千葉県の鰆（藁でスモーク）…春をつげる魚。淡泊なのに旨みぎっしり。
・長崎産 鰤（4日熟成） …柔らかく極上の甘味。
・青森県産 もずくのゼリー…箸やすめ。
最初は棒鮨からのスタート、関西鮨が始りと粋な感じ。
料理はテンポ良くあまり待ちません。調理場の連携も◎。
播磨湾でとれる魚介を軸に旬の魚などをおりまぜたラインナップ。
摘みの途中から酒に変更、酒が進む進む、この辺から少しほろ酔い気分。
【握り】
・愛媛産 甘鯛…美しい桜にうっとり。
・太刀魚の茶碗蒸し…椎茸の風味が◎。
・明石産 ハゼ…淡泊な感じ？？忘れた。。。
・鯖のスモーク…脂ののった鯖にスモークのベールをくるんだ秀逸な一カン。
・淡路島産 細魚
・大分産 鯵…大変おいしかった事しか覚えていない。。
・鮪 赤身 ヅケ
・千葉県銚子産 本鮪 中トロ
・小肌…抜群の〆具合。
・むさ海老 昆布締め…とても甘味が強い海老でした。
・針烏賊…あまーいお味。
・赤だし…ホット、一息。
・塩水馬糞雲丹…甘く濃厚な雲丹です。
・むさ海老 頭…焼が入っており香ばしいです。
・宮城産 赤貝
・千葉県産 金目鯛
・九十九里産 煮蛤…濃厚な味わい。
・煮穴子
・トロタク
・玉 芝海老と鯛…カステラのような甘い味付け。丸でデザート。
・べったら漬け…サクサク、サクッと。
摘み握り合わせて40種弱の一通り。もう腹パンパン。
ネタは熟成や燻製を駆使し手間暇を惜しまずつくられた秀逸なラインナップ。
シャリは大きくなく小さくなくハラケはよい。酢飯は酢が強め。
接客はどこ産の魚、塩醤油での食べ方など丁寧に教えてくれます。
これだけ食べて16000円を下回るコスパ。
大満足の鮓でした。四季毎に再訪したいお店を発見。
以上、おそ松でした！