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【追加】⑯赤雲丹
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ご主人難波さんの和かな笑顔に、ふっと心穏やか気持ちになる
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屋号『鮨 なんば』
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❶新子～涼しげな天草産の新子に沖縄の太めのモズク。2〜3年前には新子がブームだったが、今は話題にもならなくなったな〜。
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④鯵
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❷煮蛸～お酒と水だけで煮た佐島の蛸。こんなにも柔らかく旨味が凝縮した味わいが出るのか驚き。雑味がなく旨味のみ本当に絶品である。
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❸キンキ～網走産のキンキは脂ののりが抜群、そのうえ甘めの味わいが癖になる。素材の甘味に醤油、味醂。
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❹カマス～神奈川子安産のカマス。ちょっと皮が堅いので飾り包丁も細かく入れている。同じ産地でも個体の違いはあるものです。
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❺雲丹の茄子摺り下ろし～北海道のムラサキ雲丹、摺り卸した焼き茄子の香ばしさもあり爽やかながら美味い。
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❻鮟肝～北海道の鮟肝、端部の身の崩れや割れを大胆にカット。柔らかな雑味を極限までなくした純粋な鮟肝は美味すぎ。
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❼毛蟹～噴火湾の毛蟹を細かく解してから酢飯に合わせるが、解して直後なので香りも素晴らしい。ご主人は酢飯と合わせているだけと仰るが。
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❽煮鮑～宮城気仙沼産の鮑をじっくり煮て透明な餡に絡める。餡がまた上品かまた高級感を醸し出す味わい。
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❾焼き穴子～対馬産穴子は小振りでご主人も納得がいかないよう。
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①白烏賊
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②平目
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春子が揃うと壮観だな～
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③春子
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分厚い鯵は魅力的♡
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⑤北寄貝
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⑥鰹
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⑦鯖
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⑧縞海老
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⑨赤身
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⑪小肌
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⑩大トロ
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⑫豆蛤
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⑬太刀魚
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⑭穴子
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⑮玉
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色鮮やかな本鮪大トロ
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赤出汁
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唐津の赤雲丹
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先ずは生ビール
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白州ハイボール
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口上文、握りの舎利と種の設定温度表
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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
今夜は極上のお鮨を頂きに日比谷へ。
場所は東京ミッドタウン日比谷の3階、日比谷駅からすぐ近くのロケーション。本日はご常連さまのお誘い有り難し♫
お店は商業施設3階の回廊添いだが、飾り気のない木製扉がポツンと。人気店ながら仰々しさがないところが、ご主人の心持ちのように清々しくも気持ち良い。
ご主人は言わずと知れた難波さん。緊張した面持ちでお店に入ると、ご主人の和かな笑顔にふっと心穏やかになる。徐にカウンター席の真ん中に♫
先ずは、ビールで乾杯。
【お摘み】
❶新子～涼しげな天草産の新子に沖縄の太めのモズク。2〜3年前には新子がブームだったが、今は話題にもならなくなったな〜。
❷煮蛸～お酒と水だけで煮た佐島の蛸。こんなにも柔らかく旨味が凝縮した味わいが出るのか驚き。雑味がなく旨味のみ本当に絶品である。
❸キンキ～網走産のキンキは脂ののりが抜群、そのうえ甘めの味わいが癖になる。素材の甘味に醤油、味醂。
❹カマス～神奈川子安産のカマス。ちょっと皮が堅いので飾り包丁も細かく入れている。同じ産地でも個体の違いはあるものです。
❺雲丹の茄子摺り下ろし～北海道のムラサキ雲丹、摺り卸した焼き茄子の香ばしさもあり爽やかながら美味い。
❻鮟肝～北海道の鮟肝、端部の身の崩れや割れを大胆にカット。柔らかな雑味を極限までなくした純粋な鮟肝は美味すぎ。
❼毛蟹～噴火湾の毛蟹を細かく解してから酢飯に合わせるが、解して直後なので香りも素晴らしい。ご主人は酢飯と合わせているだけと仰るが。
❽煮鮑～宮城気仙沼産の鮑をじっくり煮て透明な餡に絡める。餡がまた上品かまた高級感を醸し出す味わい。
❾焼き穴子～対馬産穴子は小振りでご主人も納得がいかないよう。
これからお楽しみの握り。呼子の白烏賊、ご主人の最初の握りはいつも烏賊から。
とにかく難波さんと言えば、シャリと種の最適な温度管理が有名ですが、素人のわたくしにそこまで判別できる筈もなく、美味しく頂くことに集中すべしと。
【握り】※舎利、種の温度は口上文に記載
①白烏賊
②平目
③春子
④鯵
⑤北寄貝
⑥鰹
⑦鯖
⑧縞海老
⑨赤身
⑩トロ
⑪小肌
⑫豆蛤
⑬太刀魚
⑭穴子
⑮玉
【追加】
⑯赤雲丹
”良い唐津の赤雲丹が入ってますよ〜”
この時期は濃厚で別格の旨さになる季節ですから、ホントに嬉しい一言。たっぷりと空気を含んだふわふわの握りには身も心も蕩けるよう♫
穴子は、火入れして煮あがったばかりふわふわの穴子。濃い煮汁で煮ているが身が厚いので塩で調整するという旨味を逃さない繊細さ。捌き立て、煮たてで温度も最適な状態には唸るしかありません。
今日は三陸沖の魚が多かったが、旬の1番美味いものしか使わないので、今頂ける最高の食材にご主人の技が冴え渡る至高のお鮨。難波さんの心意気と探求心に裏打ちされた”握り”には悶絶するしかないな〜。
ごちそうさまでした。