rtake57さんが投稿した寿し道桜田（愛知/久屋大通）の口コミ詳細 [食べログ]

この口コミは、rtake57さんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

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寿し道桜田久屋大通、丸の内、名古屋城/寿司

16回

夜の点数：4.7
- ￥40,000～￥49,999 / 1人
- 料理・味 -
  
  |サービス -
  
  |雰囲気 -
  
  |CP -
  
  |酒・ドリンク -

16回目

2024/02 訪問

夜の点数：4.7
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

２月の寿し道桜田さん

２月末に桜田さんを再訪しました。
ぐずぐずしていたら４月になってしまうし、
記憶も失われてしまう。

まず芋ソーダ
焼酎は鹿児島の蔓無源氏を使った安田、26度

大将が、シャリ切りを始めるとお酢の良い香り
切りたてのシャリを海苔に乗せて手渡し

（つまみ）
先付けは風間水産の知多のホウボウの葛打ち
新ワカメ、鹿児島県の筍、木の芽

お造りは知多の神経〆オコゼ、８日寝かせ
湯引きした内臓

お造りは長崎のクエ、30kg
別皿でクエの皮素揚げ

シャリ粥に蛤のあんかけ、素揚げの蕗の薹

三河湾のタイラギの米粉揚げと自家製唐墨
唐墨餅よりグッド

宍道湖の天然うなぎ白焼き

クエ出汁の茶碗蒸し、具はクエの胃袋、肝

（にぎり）
・中トロ、塩釜、延縄

・アオリイカ、風間水産

・ひらめ、８日寝かせ、風間水産

・神経〆の鰆、藁焼き

・コハダ、熊本

・北海道浜中のバフンウニご飯

・トロ霜ふり、舞鶴、定置網

・赤身ヅケ、塩釜

・車海老

・穴子はツメと塩

・口直しにべったら漬け

・海老煎餅

・お椀

・巻物はトロタク巻き

・玉子焼きは２種類

（冷酒）
・新政 88%低精白酒涅槃龜(ニルガメ)、秋田県
・播州一献純米吟醸超辛播州山田錦、兵庫県
・石鎚極み辛口本醸造、愛媛県
・東魁盛特別純米酒自社田五百万石、千葉県
・出羽桜大吟醸山田錦四割八分、山形県
・義侠純米生原酒60%、愛知県
・飛露喜特別純米、福島県
・農口純米無濾過生原酒、石川県

ごちそうさまでした。

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芋焼酎安田、蔓無源氏使用、26度

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新政 88%低精白酒涅槃龜(ニルガメ)、秋田県

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風間水産の知多のホウボウの葛打ち、新ワカメ、鹿児島県の筍、木の芽

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お造りは知多の神経〆オコゼ、８日寝かせ、湯引きした内臓

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播州一献純米吟醸超辛播州山田錦、酒米は吉川産山田錦、55%精米、兵庫県

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お造りは長崎のクエ、30kg、別皿でクエの皮素揚げ

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シャリ粥に蛤のあんかけ、素揚げの蕗の薹

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石鎚極み辛口本醸造、酒米は松山三井、70%精米、愛媛県

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三河湾のタイラギの米粉揚げと自家製唐墨

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東魁盛特別純米酒自社田五百万石、55%精米、千葉県

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中トロ、鮪は塩釜、延縄

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出羽桜大吟醸山田錦四割八分、酒米は山田錦、48%精米、山形県

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アオリイカ

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ひらめは８日寝かせ

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鰆、神経〆、藁焼き

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義侠純米生原酒60%、酒米は兵庫県東条産山田錦、愛知県

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コハダ、熊本

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北海道浜中のバフンウニご飯

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トロ霜ふり、鮪は舞鶴、定置網

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赤身ヅケ、塩釜

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飛露喜特別純米、福島県

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車海老

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穴子は塩とツメ

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べったら漬け

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海老煎餅

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お椀

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農口純米無濾過生原酒、酒米は五百万石、60%精米、石川県

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トロタク巻き

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玉子焼き

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2024/03/31 更新

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15回目

2023/11 訪問

夜の点数：4.6
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

11月の寿し道桜田さん

木曜日(11月30日)の夜は４カ月ぶりの寿し道桜田さん
今宵も満席ですね。
まず芋ソーダをいただき、あとは御酒をソムリエ氏に
おまかせしました。焼酎は天草の池の露古酒、熊本県

大将がシャリを切り始めるとお酢の良い香り
切り立てのシャリを海苔に乗せて
まだ酢と塩味は強いがにぎる頃にはなじむと。
海苔は天草が不漁のため以前と違うようだ。

（つまみ）
・北海道の鰤しゃぶゃぶ、源助大根
・知多のクエ、神経〆、炭で焼きめを入れて、風間水産
・松葉ガニのカニ雑炊
・余市のあん肝と愛媛県の太天柿
・風間水産の虎ふぐ唐揚げに常滑のフィンガーライム
・虎ふぐの煮こごり
・北海道の甘い月光百合根の茶碗蒸しに自家製カラスミ
・焼き鯖寿司を海苔で包んで

（鮨）
・ひらめ昆布〆、風間水産
・コハダ、佐賀県
・北海道浜中のバフンウニ
・中トロ、鮪は大間の延縄、133kg
・大トロ
・赤身
・車海老
・塩ウニ軍艦巻き
・べったら漬け
・穴子は塩とツメ
・トロ手巻き寿司
・玉子焼きは２種類

（御酒）
⭐冷酒は恵那山大吟醸ピュアひだほまれ
酒米は岐阜県産ひだほまれ、岐阜県
⭐冷酒は長珍純米備前雄町
酒米は岡山県産雄町、65%精米、愛知県
⭐冷酒は大山特別純米ひやおろしさんまラベル
酒米は出羽の里、60%精米、山形県
⭐冷酒は吉田蔵Ｕ百万石乃白
酒米は百万石乃白、60%精米、石川県
⭐冷酒は雑賀純米山廃仕込み
酒米は五百万石、65%精米、和歌山県
⭐冷酒は東洋美人純米吟醸大辛口
酒米は山田錦、55%精米、山口県
⭐冷酒はひこ孫純米
酒米は山田錦、55%精米、3年以上熟成、埼玉県
★熱燗は義侠縁特別純米
酒米は兵庫県東条特A地区山田錦、60%精米
3年熟成して黄色味を帯びている、愛知県

ごちそうさまでした。

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芋焼酎は池の露古酒、熊本天草

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切りたてのシャリを海苔に乗せて、ピンぼけ

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北海道の鰤のしゃぶしゃぶ、源助大根

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恵那山大吟醸ピュアひだほまれ酒米は岐阜県産ひだほまれ、岐阜県

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知多のクエ

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松葉ガニのカニ雑炊

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長珍純米備前雄町酒米は岡山県産雄町、65%精米、愛知県

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余市のあん肝と愛媛県の太天柿

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風間水産の虎ふぐ唐揚げに常滑のフィンガーライム

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虎ふぐの煮こごり

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大山特別純米ひやおろしさんまラベル酒米は出羽の里、60%精米、山形県

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北海道の甘い月光百合根の茶碗蒸しに自家製カラスミパウダー

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焼き鯖寿司を海苔で包んで

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吉田蔵Ｕ百万石乃白、酒米は百万石乃白、60%精米、石川県

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ひらめ昆布〆

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コハダは佐賀県

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雑賀純米山廃仕込み酒米は五百万石、65%精米、和歌山県

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北海道浜中のバフンウニ

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中トロ

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大トロ

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東洋美人純米吟醸大辛口酒米は山田錦、55%精米、山口県

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赤身

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車海老

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ひこ孫純米、酒米は山田錦、55%精米、3年以上熟成、埼玉県

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塩ウニ軍艦巻き

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熱燗は義侠縁特別純米酒米は兵庫県東条特A地区山田錦、60%精米、愛知県

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べったら漬け

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穴子はツメと塩

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義侠縁特別純米を熱燗で、3年熟成して黄色味を帯びている、愛知県

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トロ手巻き寿司

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玉子焼き２種類

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2023/12/17 更新

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14回目

2023/07 訪問

夜の点数：4.6
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

７月の寿し道桜田さん

金曜日（7月21日）の夜は5ヶ月ぶりの桜田さん

さて最初のドリンクは芋ソーダ
あとはソムリエ氏におまかせで冷酒をがぶ飲み

太田大将がシャリ切りを始めると酢の良い香りが漂う
できたてのシャリを海苔に乗せて、まだ酢がきつい

京都の汲み上げ湯葉、秋田の蓴菜、宮城県の紫ウニ、
柑橘のジュレ

風間水産の神経〆した鯵のごま和え、
きゅうりをすりおろし加減酢と合わせた緑酢のジュレ

とろけるように柔らかな新仔鰻の蒲焼、
蒸した赤ナスに稚鮎のペースト

武ちゃん農場のにっこりコーンのすり流し、
糖度16度以上の甘いフルーツとうもろこし
香ばしく揚げたひげ根

素麺に鮑の肝和えだったかな

（鮨）
・風間水産の真鯛
・風間水産のアオリイカ
・シンコ
・赤身ヅケ
・中トロ
・大トロ蛇腹
鮪は気仙沼の延縄、132.0kg、やま幸
・車海老
・石垣貝
・八幡浜の赤ウニ
車海老の頭で海老煎餅、
・煮蛤
お椀
べったら漬け
・トロタク巻き
玉子焼きは２種類

（冷酒）
・天晴千峰夏純吟、神奈川県
・ラベルに鰻の石鎚純米土用酒、愛媛県
・写楽純米吟醸山酒４号、福島県
・豊盃純米「ん」、青森県
・夏の仙禽 × UNITED ARROWくわがた、栃木県
・篠峯雄町山廃純米生原酒、奈良県
・常温だったかな、酒中在心茜広島錦、広島県
・大那特別純米夏の酒蛍、栃木県
・義侠特別純米えにし、愛知県

ごちそうさまでした。

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カウンターのセッティング

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大将がシャリ切りを始めるとお酢のよい香り

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できたばかりのシャリを海苔に乗せて、ピンぼけ御免

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京都の汲み上げ湯葉、秋田の蓴菜、宮城県のムラサキウニ、柑橘のジュレ

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天晴千峰夏純吟、神奈川県

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風間水産の神経〆した鯵のごま和え、きゅうりをすりおろし加減酢と合わせた緑酢のジュレ

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石鎚純米土用酒、酒米は松山三井、60%精米、愛媛県

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柔らかな新仔鰻の蒲焼、蒸した赤ナスに稚鮎のペースト

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武ちゃん農場のにっこりコーンのすり流しに揚げたひげ根

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冩楽　純米吟醸　山酒4号、福島県

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豊盃純米「ん」、酒米は豊盃米、55%精米、アルコール13度の低アル酒、青森県

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素麺に鮑の肝和えだったかな

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真鯛、風間水産

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夏の仙禽 × UNITED ARROWくわがた、酒米は栃木県さくら市産山田錦、亀の尾、90%精米、栃木県

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アオリイカ、風間水産

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シンコ

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篠峯雄町山廃純米生原酒、酒米は岡山県産雄町、 77%精米、奈良県

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赤身ヅケ

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中トロ

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大トロ蛇腹

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鮪は気仙沼の延縄、132.0kg、やま幸

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常温だったかな、酒中在心茜広島錦、広島県

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車海老

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肉厚の石垣貝

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冷酒は大那特別純米　夏の酒蛍、酒米はひとごこち、55%精米、栃木県

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八幡浜の赤ウニ

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海老煎餅

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冷酒は義侠特別純米えにし、酒米は兵庫県産山田錦、60%精米、愛知県

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煮蛤

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お椀

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べったら漬け

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トロタク巻き、ピンぼけ御免

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玉子焼きは２種類になっていた

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2023/08/03 更新

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13回目

2023/02 訪問

夜の点数：4.6
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

２月の寿し道桜田さん

2月最後の木曜日、夜は1年3ヵ月ぶりの桜田さん
予約時間の18時前に到着、一斉スタートなので
何人かお待ちでした。

最初のドリンクは芋焼酎天狗櫻のソーダ割り
もう一杯芋をいただき、あとは冷酒をおまかせで。

大将がシャリ切りを始めるとお酢の香りが漂います。
まずは切り立てのシャリを香り良い海苔に乗せて。

おつまみ
京都の赤蕪、愛知の穴子、豊橋のスナップエンドウ
のあんかけ

皮目を炙ったメジマグロ、付け合わせは秋田の芹、
行者ニンニク、オニオンヌボーの醤油

虎ふぐの白子に自家製キャビア、シャリ

のれそれ、紅芯大根、じゃばらのジュレ

余市のあん肝と完熟金柑たまたまエクセレントのもなか
もなかの皮は桜模様です。

椀物は千葉竹岡の太刀魚、信長葱、新牛蒡

鮨
春子、大分県
ホシカレイ、愛知県知多
アオリイカ
鯵のバッテラ、鹿児島出水
車海老
赤身ヅケ、鮪は京都府舞鶴
中トロ
大トロ蛇腹
海老煎餅
根室のバフンウニ軍艦巻き
穴子はツメと塩
鉄火巻きだったかな
お椀
玉子焼きは２種類、1つはデザートのような玉子焼き

ごちそうさまでした。

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シャリ切りを始めるとお酢の良い香り

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できたてのシャリを香り良い海苔に乗せて

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京都の赤蕪、愛知の穴子、豊橋のスナップエンドウのあんかけ

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皮目を炙ったメジマグロ、オニオンヌボーの醤油で

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皮目を炙ったメジマグロ、付け合わせは秋田の芹、行者ニンニク

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虎ふぐの白子に自家製キャビアシャリ

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のれそれ、紅芯大根、じゃばらのジュレ

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余市のあん肝と完熟金柑たまたまエクセレントのもなか、皮は桜模様

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椀物は千葉竹岡の太刀魚、信長葱、新牛蒡

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春子、大分県

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ホシカレイ、知多半島

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アオリイカ

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鯵のバッテラ、鹿児島県出水

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車海老

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赤身ヅケ

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中トロ、鮪は京都府舞鶴

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大トロ蛇腹

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海老煎餅

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根室のバフンウニ

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穴子はツメと塩

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お椀

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鉄火巻きだったかな

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玉子焼きは２種類、デザートのような玉子焼き

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鹿児島県の芋焼酎天狗櫻、ソーダ割りで

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種子島の芋焼酎しま安納、ソーダ割りで

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ぎん生酛純米原酒を冷やで、酒米は五百万石、70%精米、愛知県岡崎市

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澤屋まつもと守破離山田錦うすにごり、酒米は兵庫県産山田錦、精米歩合は非公開、京都市

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仙禽グリーンナチュール、酒米は栃木県さくら市産亀の尾、90%精米、アルコール10%、栃木県

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AKABU 赤武純米酒 NEWBORN、酒米は吟ぎんが、60%精米、岩手県

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大那超辛口純米酒米は栃木県産酒造好適米、60%精米、栃木県

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蒼空純米美山錦、酒米は美山錦、60%精米、京都府

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ゆきの美人純米、秋田県

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ぎん山廃純米火入原酒、酒米は山田錦、70%精米、愛知県

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鶴齢特別純米越淡麗、酒米は越淡麗、55%精米、新潟県

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長珍純米八反錦60 ささにごり生、酒米は広島県産八反錦、60精米、愛知県

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長珍特別純米、酒米は五百万石、60%精米、愛知県

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2023/03/07 更新

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12回目

2021/12 訪問

夜の点数：4.6
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

12月の寿し道桜田さん

検温、消毒して入店、カウンターには仕切りが。
金曜日の夜、次々とお客が来て今宵も満席です。

最初のドリンクは鹿児島県の芋焼酎大和桜のソーダ割り
35度ありガツンと強いが寝かせて出しているのでコクがあり美味しい。

大将がシャリ切りを始めるとお酢の良い香りが漂います。

冷酒は青森県の豊盃純米しぼりたて無濾過生原酒
冷酒は半合でお願いした。素敵な酒器です。

できたてのシャリでクレソンの手巻き。
酢がたつが美味しい。

お椀はすっぽん。
すっぽんをつみれにして香ばしく揚げ、
すっぽん出汁のお椀

香箱蟹のグラタン

冷酒は愛媛県の石鎚挑戦桶（チャレンジタンク）
純米吟醸松山三井 R2BYです。
毎年ひとタンクのみ仕込まれる実験的な位置づけの
数量限定「挑戦桶（チャレンジタンク）」で、
令和２年の酒米は松山三井

サザエのガラス器でガリが出され、お寿司は

春子、大分

冷酒は愛知県の醸し人九平次
久野九平治本店一テロワール黒田庄町田高（たこう）
酒米は蔵元が初めて所有した兵庫県黒田庄田高で
栽培された山田錦

アオリイカ、長崎の五島

赤身のヅケ、鮪は大間

中トロ、ちあいぎし

冷酒は広島県の宝剣純米超辛口

大トロ、蛇腹

冷酒は山形県の十四代本丸秘伝玉返し
本醸造ですがフルーティーで芳醇旨口

おつまみで金目鯛の香草パン粉焼き、バルサミコソース

愛知県碧南の甘いへきなんにんじんのムース
砂糖を使っていないのに甘くにんじんの臭みがない

お寿司は

北海道のイワシ

迷い鰹、輪島

熱燗は愛知県の众～gin～（ぎん）山田錦山廃純米原酒
生酛仕込や山廃仕込は大変手間がかかる製法である
ことを「人の力をたくさん必要とする」と言う意味に
解釈、「衆」の簡体字で「人」を３つ使う「众(ぎん）」
で表現したとか
燗酒は保温できる酒器で出された。

車海老

鯖の棒寿司

熱燗は愛知県の長珍純米60
無濾過生詰、富山県産五百万を60%精米

お椀は下仁田ネギとノドグロ

山陰浜田のどんちっちノドグロ

熱燗は愛知県の義侠縁特別純米
酒米は兵庫県東条特Ａ地区の山田錦

口直しのべったら漬け

ウニ軍艦巻き

お吸い物

穴子はツメと塩

お菓子のような玉子焼き

ごちそうさまでした。

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シャリ切りする大将、お酢の良い香りが漂います

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鹿児島県の芋焼酎大和桜、桜にちなんでかな

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青森県の豊盃純米しぼりたて

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酒器も素敵

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できたてのシャリでクレソンの手巻き寿司

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お椀はすっぽんのつみれの素揚げかしらん

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香箱蟹のグラタン

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愛媛県の石鎚挑戦桶純米吟醸松山三井

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ガリ

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春子

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愛知県の醸し人九平次、久野九平治本店一テロワール黒田庄町田高(たこう)

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五島のアオリイカ、烏賊は白くて飛んでしまう

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赤身、鮪は大間

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中トロちあいぎし

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広島県の宝剣純米超辛口

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大トロ蛇腹

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山形県の十四代本丸秘伝玉返し

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金目鯛の香草パン粉焼き、バルサミコソース

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碧南の甘いニンジンへきなん美人のムース

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北海道のイワシ

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冷酒は長野県小布施ワイナリーのソガペールエフィスサケエロティック「ドゥー」2号酵母

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輪島の迷い鰹

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愛知県の众～gin～（ぎん）山田錦山廃純米原酒

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熱燗は保温できる素敵な酒器

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車海老

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鯖の棒寿司

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熱燗は愛知県の長珍純米【６０】無濾過生詰

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下仁田ネギとノドグロ

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お椀は下仁田ネギとノドグロ

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山陰浜田のどんちっちノドグロ

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熱燗は愛知県の義侠縁特別純米

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熱燗は愛知県の義侠縁特別純米、

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べったら漬け

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ウニ軍艦巻き

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お吸い物

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穴子はツメと塩で

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デザートはお菓子のような玉子焼き

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2021/12/23 更新

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11回目

2021/09 訪問

夜の点数：4.5
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

９月の桜田さん

最初のドリンクは芋焼酎のソーダ割り

冷酒は秋田県の新政NO6-Ktype。
白麹を使っている「亜麻猫」や「雨蛙」と同じ白麹を
使った酒だが、Ktypeほぼ全て白麹を使った実験酒で
「酸味の核弾頭」と言われている。
最初からドカンと酸味を強く感じますが、
クリアで嫌いではないかな。

いつものようにシャリ切りをして、できたてのシャリを
香り高い海苔に乗せていただくのだが、
今日はできたてのシャリでトロキュウ巻き。
進化したようです。

煮鮑、フルーツトマトとほうれん草に柑橘のジュレ

冷酒は福島県の飛露喜特別純米山田錦

鱧の天ぷらに松茸のあんかけ

冷酒は宮城県の日高見純米吟醸天竺愛山

にぎりは三河湾の新烏賊

シンコは天草

マグロが３貫
赤身、マグロは北海道戸井、延縄、90kg
中トロ
大トロ、霜降り

冷酒は広島県の西條鶴無濾過純米酒
白ワインのような御酒

焼き物は白甘鯛に新銀杏の蜆出汁のすり流し

冷酒は京都の蒼空R2BY試験醸造酒美山錦純米酒
こうじましましまし。
麹の使用割合を通常の20%から30%まで増やした
試験醸造でコクがあり旨味も強く濃厚ですね。

鍋の具材が披露された。
松茸、長野県の天然はなびら茸、金目鯛藁焼き、
玉ねぎ、牛蒡、ネギを鍋にするとのこと。

にぎりは鰆
答志島の鰆を藁で焼き香ばしい香り

冷酒は栃木県の大那特別純米13低アルコール原酒
栃木県産山田錦を55%精米し、原酒でありながら
アルコール度数は13%、飲みやすいが薄くはないです。

にぎりは車海老

冷酒は三重県の而今純米吟醸千本錦火入れ

にぎりはシロナガスクジラ、珍味です。

おつまみは何だったかな？

にぎりは島根県浜田のどんちっちノドグロ
どんちっち鯵ならぬどんちっちノドグロは、
８月中旬～５月末に漁獲した脂質含有量が非常に
高いとか。どんちっちカレイもあるそう。

おつまみは新物のイクラ

冷酒は兵庫県淡路島の都美人ミラクルローズ山廃純米
おりがらみ生原酒。
原酒なのにアルコール度数は9%で甘くて、酸っぱくて、
旨くて飲みやすい。

お椀は、松茸、金目鯛藁焼き、長野県の天然はなびら茸
玉ねぎ、牛蒡、ネギ、木の芽。
お椀の蓋には桜花と名古屋城の天守閣

冷酒は愛知県の義侠えにし特別純米
酒米は兵庫県東条特Ａ地区山田錦

ウニドッグ、ウニは積丹のムラサキウニ

最後の寿司は穴子、１貫を塩とツメで

味噌汁

最後の冷酒は愛知県の長珍Summer Jun 純米無濾過生詰
兵庫県産山田錦を60%精米、加水した夏の純米酒

〆は羊羹のような玉子焼き

ごちそうさまでした。

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最初のドリンクは芋焼酎のソーダ割り

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冷酒は秋田県の新政NO6-Ktype、白麹を使って醸した「亜麻猫」や「雨蛙」と同じ白麹を使った酒だがほぼ全て白麹を使った実験酒で「酸味の核弾頭」

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できたてのシャリとトロキュウ、手巻き

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煮鮑、フルーツトマト、ほうれん草に柑橘のジュレ

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冷酒は福島県の飛露喜特別純米山田錦

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鱧の天ぷら、松茸のあんかけ

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三河湾の新烏賊

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冷酒は宮城県の日高見純米吟醸天竺愛山

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シンコ、天草

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赤身、マグロは北海道戸井、延縄、90kg

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中トロ

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大トロ

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冷酒は広島県の西條鶴無濾過純米酒

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白甘鯛、新銀杏の蜆出汁のすり流し

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京都の蒼空 R2BY試験醸造酒美山錦純米酒こうじましましまし

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味ぽん、鹿児島県出水

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答志島の鰆は藁焼き

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冷酒は栃木県の大那特別純米13低アルコール原酒、栃木県産山田錦を55%精米し、原酒でありながらアルコール度数は13%

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車海老

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冷酒は三重県の而今純米吟醸千本錦火入れ

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シロナガスクジラ

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島根県浜田のどんちっちノドグロ

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イクラ

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冷酒は兵庫県淡路島の都美人ミラクルローズ山廃純米おりがらみ生原酒、原酒なのにアルコール度数は9%、甘くて、酸っぱくて、旨くて

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松茸、長野県の天然はなびら茸、金目鯛藁焼き、玉ねぎ、牛蒡、ネギを鍋にする

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お椀は、松茸、金目鯛藁焼き、長野県の天然はなびら茸、玉ねぎ、牛蒡、ネギ、木の芽

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お椀

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冷酒は愛知県の義侠えにし特別純米、酒米は兵庫県東条特Ａ地区山田錦

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ウニドッグ、積丹のムラサキウニ

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味噌汁

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穴子は塩とツメ

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最後の冷酒は愛知県の長珍Summer Jun 純米無濾過生詰、兵庫県産山田錦を60%精米、加水した夏の純米酒

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お菓子のような玉子焼き

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2021/10/01 更新

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10回目

2021/05 訪問

夜の点数：4.6
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

５月の寿し道桜田さん

名古屋の夜です。桜田さんで夕食をいただきました。
入店すると検温、消毒して入り一番奥に乗じられた。
カウンターにはアクリル板の仕切りが設置されており、
いた毒用の自動スプレーも置いてありますね。

まず芋焼酎のソーダ割りをお願いしました。
熟成芋焼酎の明るい農村。
鹿児島県産の黄金千貫、黒麹を使用し、甕つぼで
仕込んだ芋焼酎を３年以上熟成した古酒です。

大将がシャリ切りを始めると、お酢の良い香りが
漂います。海苔に乗せて手渡しです。

伊勢海老の揚げ出し、みぞれ餡

冷酒は青森県の豊盃純米吟醸

大阪の赤貝、ウルイ、トマトにレモンライムのジュレ

冷酒は滋賀県の北島大入ひっぱりだこ純米吟醸

切り揃えられた鮪が披露されました。
鮪は豊洲のやま幸から。今日は沖縄の延縄です。

にぎりを３貫、

まず大トロ

鹿児島県の春子

鹿児島出水の鯵

冷酒は和歌山県の紀土純米吟醸夏ノ疾風
軽く口当たりが良い夏酒です。

太刀魚の天ぷらに新玉ねぎのすりおろし。
竹筒にウニと蓴菜の冷製

冷酒は新潟県の謙信純米吟醸夕涼み
爽やかな甘みの夏酒です。

北海道吉岡のムラサキウニ軍艦巻き

三重県尾鷲のカンパチは20kgとのこと。

マスノスケのフライ、バルコサミスソース

冷酒は京都の蒼空特別純米

中トロとヅケ

冷酒は宮城県の日高見中取り大吟醸
冷酒を注ぐと桜の花が咲き誇る白平盃は、17℃以下に
なると温度変化で絵柄が変化する仕掛け。

車海老

お椀は芹と？

煮蛤

青森県のお酒の飲み比べです。
青森酒米プロジェクト「三ツ友恵」は、３社が契約栽培
している酒米、
西田酒造店「田酒」は「古城錦」、
八戸酒造「陸奥八仙」は「レイメイ」、
三浦酒造「豊盃」は「豊盃米」
を３社が月替わりに使って醸すというもので、
４月はレイメイですが、

酩酊しており違いは判りませ～ん。

のどぐろちょい炙り

味噌汁

マグロの太巻き、べったら漬け

最後の冷酒は長野県の小布施ワイナリーの日本酒
ソガペールエフィス

お菓子のような玉子焼き
ごちそうさまでした。

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消毒用の自動スプレー

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鹿児島県の熟成芋焼酎の明るい農村

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シャリ切りしたばかりのシャリを海苔に乗せて手渡し

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伊勢海老の揚げ出し、みぞれ餡

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大阪の赤貝、ウルイ、トマトにレモンライムのジュレ

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冷酒は滋賀県の北島大入ひっぱりだこ純米吟醸

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今日の鮪は沖縄の延縄

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大トロ

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春子、鹿児島県

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冷酒は和歌山県の紀土純米吟醸、夏ノ疾風

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鯵、鹿児島出水

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太刀魚の天ぷらに新玉ねぎのすりおろし、竹筒にウニと蓴菜の冷製

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竹筒にウニと蓴菜の冷

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冷酒は新潟県の謙信純米吟醸夕涼み

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北海道吉岡のムラサキウニ軍艦巻き

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三重県尾鷲のカンパチ２０kg

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マスノスケのフライ、バルコサミスソース

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冷酒は京都の蒼空特別純米無濾過生原酒、酒米は岡山県の赤磐雄町

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中トロ、ヅケ

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冷酒を注ぐと桜の花が咲き誇る白平盃、17℃以下になると温度変化で絵柄が変化する仕掛け

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宮城県の日高見中取り大吟醸

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車海老

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お椀、筍

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青森県の御酒飲み比べ、西田酒造店「田酒」は「古城錦」、八戸酒造「陸奥八仙」は「レイメイ」、三浦酒造「豊盃」は「豊盃米」を使って青森酒米プロジェクト「三ツ友恵」、今回はレイメイを使って

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青森県の御酒飲み比べ、３つの蔵がレイメイを使って御酒を醸した

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ノドグロちょい炙り

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ノドグロは手渡し

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味噌汁

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マグロの太巻き

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最後の冷酒は長野県の小布施ワイナリーの日本酒、ソガペールエフィス

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お菓子のような玉子焼き

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2021/07/02 更新

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9回目

2021/02 訪問

夜の点数：4.5
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

２月の寿し道桜田さん

３月になりましたが、１月に続いて２月のある日
桜田さんにお伺いしました。

最初のドリンクは芋焼酎のソーダ割り
宮崎県の杜氏潤平新酒蒸留したて無濾過新酒
甘い香りです。原料の芋は宮崎県産の宮崎紅

大将がシャリ切りして、できたてのシャリを
香り高い海苔に乗せて手渡し。
海苔とお酢の香りが食欲をそそります。
シャリは梅酢のような酸っぱさですが、
にぎりを始める頃に酢とシャリがなじんで
くるよう計算しているとのこと。

冷酒は令和元年５月１日に誕生した佐渡の酒蔵
天領盃の新ブランド雅楽代（うたしろ）
すっきりして軽く酸味がある。
業界最年少の蔵元さんとのこと。

一本釣りのキンキと天草の湯島大根の煮物
湯島大根は生産量が年間15000本以下という
幻の大根、きめの細かさ、みずみずしさ、
梨のような甘さがあるとか。

毛ガニ、桃蕪、木津川の菜の花、自家製キャビア
ベルガモットのジュレ

にぎりが３貫

まず大トロ、鮪はやま幸、今日は三宅島の延縄169kg

冷酒は広島県の雨後の月辛口純米無濾過生原酒

佐賀の鰆、６kg、２週間寝かせ

淡路島のスミイカ

千葉勝浦の金目鯛を炙ってサラダ仕立て

下関の虎ふぐの白子は炙り、身は唐揚げにして
トリュフのドレッシング

冷酒は長崎県の六十餘洲純米酒山田錦生原酒

北海道噴火湾のバフンウニのウニご飯とウニを
海苔に乗せて手渡し

にぎりは中トロのヅケ

グツグツ煮えるすっぽんの出汁に生の数の子と
下仁田ネギ、熱々で美味しい。

冷酒は福岡県の三井の寿純米吟醸バトナージュ
山田錦

バッテラは脂のりのり、鯖は釜石

冷酒は奈良県の篠峯純米伊勢錦無濾過生酒
酒米は奈良県産伊勢錦、66％精米

手巻き寿司は？、キュウリが見えているが
何だったかな。

お椀は甘鯛かしら？、若竹と木の芽
お椀の蓋には金鯱城と桜花

にぎりは車海老

冷酒は宮城県の日高見天竺愛山純米吟醸
兵庫県産愛山を50％精米

にぎりは北海道の鰯

ノドグロの炙りは手渡し、対馬の紅瞳です。

冷酒は新潟県の越銘醸×フェルミエFUSION2020、“Delicate" 2nd、ワイン樽氷温熟成
新潟県のワイナリーフェルミエのワイン樽を同じ
新潟県の越銘醸に送り、純米大吟醸を120日間
氷温熟成している。ワイングラスで

口直しにべったら漬け、

お椀は愛知県知多の路地栽培椎茸、
富田林の海老芋と蒸し鮑

穴子

〆は羊羹のような玉子焼き、食べると玉子焼き

兄弟でますます素晴らしいお店になりそう。
ごちそうさまでした。

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宮崎県の芋焼酎杜氏潤平新酒蒸留したて無濾過、原料の芋は宮崎県産宮崎紅

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できたてのシャリを香り高い海苔に乗せて、できたてのシャリは梅酢のような酸っぱさ

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令和元年5月1日に誕生した佐渡の酒蔵天領盃の新ブランド雅楽代（うたしろ）、業界最年少の蔵元さんとのこと

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一本釣りのキンキ、天草の湯島大根の煮物

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毛ガニ、桃蕪、木津川の菜の花にベルガモットのジュレ、自家製キャビア

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大トロのにぎり

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鮪はやま幸から、今日は三宅島の延縄

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広島県の雨後の月辛口純米無濾過生原酒

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佐賀の鰆、６kg、２週間寝かせ

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淡路島のスミイカ

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千葉勝浦の金目鯛炙りをサラダ仕立て

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下関の虎ふぐの白子は炙り、身は唐揚げにしてトリュフのドレッシング

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長崎県の六十餘洲純米酒山田錦生原酒

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北海道噴火湾のバフンウニのウニご飯とウニを海苔に乗せて手渡し

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中トロのヅケ

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グツグツ煮えるすっぽん出汁に生の数の子と下仁田ネギ

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福岡県の三井の寿純米吟醸バトナージュ山田錦

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鯖寿司は脂のりのり、鯖は釜石

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奈良県の篠峯純米伊勢錦無濾過生酒、酒米は奈良県産伊勢錦、66％精米

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手巻き寿司は？

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お椀は甘鯛かしら？、若竹と木の芽

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お椀の蓋に金鯱城と桜花

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車海老

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冷酒は宮城県の日高見天竺愛山純米吟醸、兵庫県産愛山を50％精米

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北海道の鰯

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ノドグロの炙りは手渡し、対馬の紅瞳

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新潟県の越銘醸×フェルミエFUSION2020、“Delicate" 2nd、ワイン樽氷温熟成

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新潟県のワイナリーフェルミエのワイン樽を同じ新潟県の越銘醸に送り純米大吟醸を120日間氷温熟成

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お椀は愛知県知多の路地栽培椎茸、富田林の海老芋と蒸し鮑

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穴子

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お菓子のような玉子焼き

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2021/03/02 更新

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8回目

2021/01 訪問

夜の点数：4.5
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

１月の寿し道桜田さん

さて、寿し道桜田さんにお伺いしました。
土曜日の夜です。
大将の弟君が和食を担当するようです。
予約が取れなくなったお店のように兄弟で
頑張ってください。
これからますます楽しみですね。

ドリンクは芋焼酎のソーダ割りをお願いした。
鹿児島県の芋焼酎八千代伝熟柿

大将がシャリ切を始めると、お酢の良い匂いが
漂い始め、お腹がすきます。
いつものようにシャリ切りしたてのシャリを
香り高い海苔に乗せて手渡しです。

先付けはあんかけだったよね。

冷酒は愛媛県の石鎚純米２ＢＹの初しぼり

長万部の北寄貝に桃かぶ、木津川の菜の花、
自家製キャビアを乗せ、ベルガモットのジュレを
かけてあります。
ほんのり甘い桃かぶは愛知県が有名みたい。
ベルガモットの果実は、生食ではなく香料として
利用されることがほとんどで、アールグレイの
香りづけに使われている。

冷酒は広島県の天寶一山田錦純吟限定直汲生、
酒米は広島県産山田錦

ここでにぎり寿司が３貫
まず、大トロ、鮪は千葉県銚子の活縄餌
活きた鯖を餌にする延縄漁のことらしい。

コハダは佐賀県

真鯛は明石で、腹身と背身

焼き物は千葉県竹岡の太刀魚、
酒肴のあん肝

冷酒は栃木県の仙禽モダン仙禽亀ノ尾2020

下関のクエの炙りに自家製唐墨パウダー、
卵を取ったボラは天草のいけじめ（画像なし）

冷酒は滋賀県の七本槍特別純米
酒米は滋賀県産減農薬栽培玉栄

北海道浜中のバフンウニは海苔に乗せて

にぎり寿司はシマアジ

ぐつぐつと煮たっている鮑だったかな。
火傷しそうでした。

冷酒は佐賀県の七田純米吟醸無濾過生酒
酒米は富山県産雄山錦

鯖のバッテラ、五島の鯖

シロナガス鯨の尾の身、尾の身は久しぶりです。

冷酒は新潟県の謙信特別純米無濾過生原酒

お椀はフグ白子、万願寺唐辛子

にぎり寿司は車海老

冷酒は宮城県の日高見吟醸うすにごり生原酒
山田錦を50％精米した大吟醸クラス

にぎり寿司は赤身のヅケ

冷酒は秋田県の新政農民芸術概論Agriveda2019
新政の謎のネーミングです。
新政らしい旨み、酸味、甘みがある。
冷えると白い盃にピンクの桜の花が浮き出る
酒器でいただきました。美味しくて美しい。

にぎり寿司は炭で炙ったノドグロを手渡し

口直しのべったら漬け

味噌汁と穴子の握りはツメで

羊羹のような玉子焼き、食べると玉子焼きです。

ごちそうさまでした。

寿し道桜田さん

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寿し道桜田さん表札

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鹿児島県の芋焼酎八千代伝熟柿のソーダ割り

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できたてのシャリを香り高い海苔に乗せて

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先付けはあんかけ

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冷酒は愛媛県の石鎚純米２ＢＹの初しぼり

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長万部の北寄貝に桃かぶ、木津川の菜の花、自家製キャビアを乗せベルガモットのジュレ

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冷酒は広島県の天寶一山田錦純吟限定直汲生酒米は広島県産山田錦

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大トロ、鮪は千葉県銚子

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鮪は千葉県銚子の活縄餌、活きた鯖を餌にする延縄漁のことらしい。

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コハダ

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真鯛は明石で、腹身と背身

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焼き物は千葉県竹岡の太刀魚、酒肴はあん肝

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冷酒は栃木県の仙禽モダン仙禽亀ノ尾2020

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冷酒は滋賀県の七本槍特別純米、酒米は滋賀県産減農薬栽培玉栄

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北海道浜中のバフンウニは海苔に乗せて

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シマアジ

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ぐつぐつと煮たっている鮑だったかな。火傷しそうでした。

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冷酒は佐賀県の七田純米吟醸無濾過生酒、酒米は富山県産雄山錦

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鯖のバッテラ、五島の鯖

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シロナガスクジラの尾の身

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冷酒は新潟県の謙信特別純米無濾過生原酒

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お椀はフグの白子、万願寺唐辛子

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車海老

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冷酒は宮城県の日高見吟醸うすにごり生原酒、山田錦を50％精米した大吟醸クラス

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ヅケ

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冷酒を注ぐと桜の花が咲き誇る酒器で秋田県の新政農民芸術概論Agriveda2019

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冷酒は秋田県の新政農民芸術概論Agriveda2019、新政の謎のネーミング

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ノドグロの炙り

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べったら漬け

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味噌汁

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穴子

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玉子焼き

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2021/02/03 更新

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7回目

2020/10 訪問

夜の点数：4.5
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥20,000～￥29,999

/ 1人

１０月の寿し道桜田さん

土曜日の夜です。
台風は去ったようで雨は止みました。
安心して桜田さんにお伺いしました。

最初のドリンクは
芋焼酎のソーダ割りをお願いした。
鹿児島県白金酒造の本にごりのソーダ割り。
甘みがあり濃厚な味わいで美味しい。

皆さん揃われると大将がシャリ切りを始めた。
酢の香りが広がります。
できたてのシャリを香り高い熊本の海苔に乗せて
いただきました。分厚い海苔が美味しい。

温かい出汁に松茸、白子、海老

冷酒は
佐賀県の七田純米吟醸１３
低アルコール13度で口当たりはやわらかく、
甘味と酸味のバランスが良い御酒です。

お造りは長崎のクエ、23キロとのこと。
薬味は塩、醤油、煎り酒

羅臼の鰤は20日間寝かせ藁で燻したとのこと。
薬味のわさび味噌でいただく。
濃厚でスモーキーな脂にわさび味噌がバッチリ

冷酒は
広島県の雨後の月八反ひやおろし純米大吟醸

水だけで煮た篠島の真蛸、

焼き物は
横須賀のカマス、愛知の銀杏。
カマスは脂が乗って美味しい。
銀杏はほっこりして美味しく、
薬味のフィンガーライムは、爽やかな香りと
プチプチした食感です。

水だけで低温調理した仙鳳趾の牡蠣

宍道湖の天然鰻は、
皮はパリッとして身はふっくらしている。
薬味は粉山椒、わさび

蒸し鮑と鮑の肝ご飯に鮑出汁のあんかけ。
鮑は宮城県産です。

新生姜のガリがだされ、寿司です。

冷酒は
宮城県のメガネ専用プラス。
10月1日は日本酒の日であり、メガネの日でも
あります。白麹仕込みでクエン酸がプラスされ、
甘酸っぱくどっしりした味わいですね。

酒器は素敵な錫の片口です。どっしりと重い。
よく見ると表面に桜の花が刻印されている。

寿司は

大トロ、鮪は戸井の延縄で167.6kg

輪島のかきばかま、
初顔ですがハタとアラのあいのことか。珍しい。

五島列島のシマアジ

新烏賊

茹でたての車海老

冷酒は
滋賀県の北島純米吟醸玉栄しぼりたて直汲み
無濾過生原酒、フレッシュで旨味があります。

盃は１７℃以下になると発色する釉薬で、
冷酒をそそぐと鮮やかな桜が浮き出る。
おしゃれですね。

お椀は
八幡浜の白甘鯛と京都の海老芋、下仁田ネギ、
あさり出汁のあんかけ。

羅臼のイクラの蒸し寿司
ねっとりしてまさにたまごかけご飯。

冷酒は
宮城県の戦勝政宗特別純米。
酒米のひとめぼれを55％精米、濃厚で芳醇

北海道浜中のサンマ

厚岸のバフンウニは海苔に乗せて手渡し

中トロのヅケ

赤身

ノドグロは炙って手渡し
（横倒しになり、あせってピンボケ）

鮪のコラーゲンスープにはネギともずく

穴子は焼き穴子

チーズケーキのような玉子焼きで終わりました。
ごちそうさまでした。
まだ早かったので、ぶらぶらしてカレーうどんを
いただきました。

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鹿児島県の芋焼酎、白金酒造の本にごり

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シャリ切りしたばかりのシャリを熊本の分厚く香り高い海苔に乗せて

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温かい出汁に松茸、白子、海老

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佐賀県の七田純米吟醸１３

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お造りは長崎のクエ、薬味は煎り酒、醤油、塩

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羅臼の鰤は20日寝かせて藁で燻して、薬味はわさび味噌

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広島県の雨後の月八反ひやおろし純米大吟醸

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水だけで煮た篠島の真蛸

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焼き物は神奈川県横須賀のカマス、愛知の銀杏、薬味はフィンガーライム

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水だけで低温調理した仙鳳趾の牡蠣

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宍道湖の天然鰻、皮はパリッとして身はふっくら、薬味は粉山椒、わさび

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蒸し鮑、鮑の肝ご飯

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新生姜のガリが出されるとお寿司です

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宮城県のメガネ専用プラス、白麹仕込みでクエン酸がプラスされ、甘酸っぱくどっしりした味わい

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大トロ、鮪は戸井

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鮪は戸井、延縄、167.6kg

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輪島のかきばかま、ハタとアラのあいのこ？

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五島列島のシマアジ

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新烏賊

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車海老

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滋賀県の北島純米吟醸玉栄しぼりたて直汲み無濾過生原酒

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素敵な錫の片口には桜の刻印

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盃は１７℃以下になると発色する釉薬で、鮮やかな桜が浮き出る

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お椀は八幡浜の白甘鯛と京都の海老芋、下仁田ネギ、あさり出汁のあんかけ

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羅臼のイクラの蒸し寿司は、ねっとりしてまさにたまごかけご飯

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宮城県の戦勝政宗特別純米

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北海道浜中のサンマ

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北海道厚岸のバフンウニは海苔に乗せて

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中トロのヅケ

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鮪

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ノドグロの炙り、ピンぼけです

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鮪のコラーゲンスープ、ネギともずく

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穴子

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チーズケーキのような玉子焼き

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2020/10/17 更新

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6回目

2020/08 訪問

夜の点数：4.5
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥20,000～￥29,999

/ 1人

８月の桜田さん

青春18きっぷの旅で名古屋に現れました。
焼津からの帰りに名古屋で途中下車。
夕食を桜田さんでいただきました。

ドリンクは宮崎県の芋焼酎八重桜yaezakura
ワイン酵母仕込の焼酎をソーダ割りで。
香りが華やかで美味しいですね。

先付けは
秋田白神山地の蓴菜、宮城の鮑、沖縄の海ブドウ
高知のミニオクラ。
調味料は使わず蒸し鮑の塩味だけとのこと。

冷酒は
広島県の雨後の月特別純米山田錦
酒米の山田錦を60％精米したアルコール13％の
原酒です。低アルコールだが十分な旨味、甘みと
酸のバランスが良い。

お造りは
知多半島豊浜のオオモンハタ、北海道長万部の
,北寄貝です。塩とわさび、煎り酒でいただいた。

煮蛸
篠島のタコ、水だけで煮て煮汁に漬け込んだ
とのこと。食すと軟らかく崩れるようだ。

酒の肴
鮑の肝。磯の香りがたっぷりで御酒が進みます。

冷酒
青森県の豊盃純米吟醸、豊盃の夏酒、ボトルも
ラベルもブルー、酒米は美郷錦

おつまみは
宮城県のムラサキウニ
増毛のボタン海老の醤油漬け
知床の鰤の藁焼きに
ネギと生姜をすりつぶした薬味、粒マスタード、
カンボジアのクラタペッパー

新生姜のガリ

寿司は
大トロ、鮪は塩竃

コハダ、佐賀県の有明海

新烏賊、コウイカの赤ちゃん、鹿児島出水

冷酒
奈良県のみむろ杉 Grazie a Dio（グラッツィエア
ディオ）、イタリア語で「神に感謝」という名前
が付けられたみむろ杉の低アルコール原酒。
アルコール度数13度、雄町の旨みと柔らかな甘味

石垣貝、岩手県

車海老、愛知県の三河一色

太刀魚は海苔に乗せて手渡し、千葉県竹岡

冷酒
福島県の飛露喜特別純米、安定した美味しさです。

おつまみ
函館のウニしと斜里の鱒子をおしゃれなグラスで

おつまみ
青森県の岩もずく、式根島のたかべ。
たかべは関東では夏の魚の代表的なもので塩焼き
が美味しい高級魚とのこと。確かに美味しいです。

鰯、神戸、駒ヶ林かな。

中トロヅケ

赤身

バフンウニ、利尻

ノドグロの炙り、手渡し

蜆の赤だし、ネギ

穴子

〆はデザートのような玉子焼きです。
ごちそうさまでした。

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宮崎県の芋焼酎八重桜yaezakuraのソーダ割り

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シャリ切りしたシャリを熊本の香り高い海苔に乗せて

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先付けは白神の蓴菜、宮城の鮑、沖縄の海ブドウ、高知のミニオクラ、蒸し鮑の塩味だけ

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冷酒は広島県の雨後の月特別純米山田錦

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お造りは知多半島豊浜のオオモンハタ、長万部の北寄貝

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篠島のタコ、水だけで煮て煮汁に漬け込んで

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酒肴で鮑の肝

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青森県の豊盃純米吟醸、豊盃の夏酒、ボトルもラベルもブルー

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宮城県のムラサキウニと増毛のボタン海老醤油漬け、知床の鰤の藁焼きはネギと粒マスタード、カンボジアのクラタペッパー

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新生姜

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大トロ、鮪は塩竃

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コハダ、佐賀県の有明海

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冷酒は奈良県のみむろ杉 Grazie a Dio（グラッツィエアディオ）、イタリア語で「神に感謝」という名前が付けられたみむろ杉の低アルコール原酒

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新烏賊、スミイカの赤ちゃん、鹿児島出水

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石垣貝、岩手県

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車海老、愛知県の三河一色

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太刀魚は海苔に乗せて手渡し

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太刀魚は千葉県竹岡

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冷酒は福島県の飛露喜特別純米

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函館のウニ、斜里の鱒子

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青森県の岩もずく、式根島のたかべ

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鰯、兵庫県の神戸

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中トロのヅケ

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赤身

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利尻のバフンウニ

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ノドグロの炙り

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蜆の赤だし

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穴子

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玉子焼き

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2020/08/16 更新

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5回目

2020/05 訪問

夜の点数：4.5
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥20,000～￥29,999

/ 1人

どんどん良くなる

さて、桜田さんを再訪しました。
今夜も満席ですね。

ドリンクは冷酒をおまかせでお願いしました。
最初は、広島県の天寳一夏潤SPICY純米。
軽くてドライな御酒ですが、旨味があります。

ご主人が炊きたての寿司米に赤酢を混ぜて、
シャリ切りを始めたのでお酢の香りが漂います。
お米は愛知県の女神のほほえみ、お酢は三重県の
赤酢をブレンド、水は大垣でワサビを育てている
水と、東海地方にこだわった食材を使っていると
説明があり、使っているのが世界で３軒だけと
いう熊本の厚手の海苔に、シャリとワサビを
乗せて手渡し。今夜も涙巻きからスタートです。

先付けは三河湾の車海老と鳥貝、兵庫県三田の
蓴菜を美しいグラスで。

富山の白海老に自家製キャビアをのせて。
薄味のキャビアです。

篠島の蛸柔らか煮と蛸の卵である海藤花。

冷酒は青森県の豊盃純米吟醸華想。
青森独自の吟醸用酒造好適米「華想い」を55％
精米しており、フルーティーな香りで、酸と旨み
のバランス良い。

お椀は輪島の本アラとバチコです。

生姜が出されお寿司となります。
ガリは香りと辛味が強い愛知県の金時生姜。

お寿司は
まずトです。鮪はやま幸から。
本日は沖縄本島の延縄で獲れた209kgとのこと。

鯖は10日熟成させて。

冷酒は、名古屋市の鷹の夢純米吟醸タカノユメ
夢吟香です。愛知県の酒米夢吟香を使った
純米吟醸しぼりたて（ALLNAGOYA）

大分県豊後水道の白甘鯛

三重県のアオリイカ

北海道増毛のボタン海老に海老味噌を乗せて

冷酒は、福島県の飛露喜純米吟醸

おつまみで、三河湾のメヒカリを焼いて、
わさび味噌、スダチを添えて。

三重県の鯖の押し寿司
イブリガッコでマスカルポーネチーズを挟んだ
おつまみ。
鯖寿司は撮る前に食べてしまった。

冷酒は、岐阜県の蓬莱W（ダブリュー）愛山純米
無濾過生原酒、酒米の愛山を50％精米、
Wシリーズは酒米を50％精米しているが、
表示は吟醸としている。

御前崎の縞鯵

煮蛤

冷酒は、京都府の澤屋まつもと守破離五百万石、
酒米は富山県産五百万石。

中トロのあぶりは塩で。

赤身

北海道のバフンウニとシャリを熊本の海苔に
乗せて。

冷酒は、石川県の農口尚彦研究所春のしぼりたて
おりがらみ無濾過原酒です。

ノドグロの炙り

鮪のコラーゲンスープ。定番ですね。

穴子

最後は、ようかんのような食感の玉子焼き。
これも定番です。

ごちそうさまでした。

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熊本の厚手の海苔にシャリとワサビを乗せて

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三河湾の車海老と鳥貝、兵庫県三田の蓴菜

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富山の白海老に自家製キャビアをのせて。薄味のキャビア

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篠島の蛸柔らか煮と蛸の卵、海藤花（かいとうげ）

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青森県の豊盃純米吟醸華想い

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輪島の本アラとバチコ

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香りと辛味の強い愛知県の金時生姜

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トロ、鮪はやま幸から

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本日の鮪は沖縄本島の延縄

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鯖

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名古屋市の鷹の夢純米吟醸タカノユメ夢吟香

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大分県豊後水道の白甘鯛

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三重県のアオリイカ

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北海道増毛のボタン海老に海老味噌を乗せて

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福島県の飛露喜純米吟醸

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三河湾のメヒカリの焼き物、わさび味噌、スダチ

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三重県の鯖の押し寿司、イブリガッコとマスカルポーネチーズ、鯖寿司は撮る前に食べてしまった

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岐阜県の蓬莱W（ダブリュー）愛山純米無濾過生原酒

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？

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御前崎の縞鯵

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煮蛤

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京都府の澤屋まつもと守破離

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中トロの炙り、塩で

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赤身

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北海道のバフンウニ

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北海道のバフンウニを熊本の海苔に乗せて手渡し

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石川県の農口尚彦研究所春のしぼりたておりがらみ無濾過原酒

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ノドグロの炙り

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鮪のコラーゲンスープ

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穴子

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玉子焼き

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2020/06/01 更新

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4回目

2020/03 訪問

夜の点数：4.5
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥20,000～￥29,999

/ 1人

桜田さんでつまみと寿司を満喫

名古屋遠征です。
夜は寿し道桜田さんにお伺いしました。

今夜も満席です。
ドリンクは冷酒をおまかせしました。

まず、鰺ヶ沢の子持ちヤリイカを煮て、木の芽を
添えて。ねっとりした白子がぎっしり。

お造りは、千葉県天津小湊の金目鯛に中津川で
養殖されたチョウザメのキャビア醤油漬け。
自家製キャビアは薄塩で、酒肴に最適です。

富山のホタルイカなめろうは、美しいボヘミアン
グラスで。香りの酔いつぶれ海苔が添えてあるので、乗せていただきました。
御酒が進みます。お酒ください。

石川県のメジマグロを藁で燻しヅケにして、
１切れはわさび、もう１切れは辛子を添えて。

焼き物は熊本県のマナガツオです。付け合わせ
はわさびの新芽の醤油漬けです。マナガツオの
脂を洗い流してくれます。

お椀は大分県の白甘鯛

お寿司は
大トロ、砂ずり、伊豆下田延縄280キロ

輪島のサヨリ、かんぬきと呼ばれる大物

三重県のアオリイカ

輪島の鰯

車海老

パリッとした海苔にウニご飯を乗せて、
さらにウニを乗せて

中トロは塩で

赤身

ノドグロの炙り

鮪のコラーゲンスープ

穴子

玉子焼きはねっとりと甘く、プリンのような
羊羮のような、不思議な玉子焼きです。

いただいた御酒
神奈川県の相模灘純米吟醸美山錦無濾過生原酒

新潟県の鶴齢純米山田錦生原酒

佐賀県の古伊万里前（さき）#4-2019　「#4-2019」は2019酒造年度の仕込み4号の意味

愛知県の長珍備前雄町7-65 純米無濾過生原酒

福島県の飛露喜特別純米

岐阜県の玉柏純米原酒新春しぼりたて

ごちそうさまでした。
だんだん予約が取りにくくなるでしょうが、
頑張っておじゃましたい。

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切り立てのシャリを香り高い熊本の海苔に乗せて

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青森県鯵ヶ沢の子持ちヤリイカ

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金目鯛と醤油漬けのキャビア

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金目鯛は千葉県天津小湊

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中津川で養殖されたチョウザメのキャビア醤油漬けは薬味でも、塩控えめなので酒肴としても秀逸

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富山のホタルイカなめろう

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藁で燻した石川県のメジマグロのヅケ、わさびと辛子

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熊本県のマナガツオ、わさびの新芽醤油漬け

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大分県の白甘鯛

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金時生姜

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大トロ、砂ずり、伊豆下田延縄２８０キロ

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輪島のサヨリ、かんぬき

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三重県のアオリイカ

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輪島の鰯

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車海老

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ウニご飯にウニ、海苔に乗せて

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中トロ、塩で

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赤身

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ノドグロの炙り

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鮪のコラーゲンスープ

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穴子

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玉子焼き

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神奈川県の相模灘純米吟醸美山錦無濾過生原酒

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新潟県の鶴齢純米山田錦生原酒

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佐賀県の古伊万里前（さき）#4-2019

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愛知県の長珍備前雄町7-65 純米無濾過生原酒

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福島県の飛露喜特別純米

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岐阜県の玉柏純米原酒新春しぼりたて

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2020/03/24 更新

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3回目

2020/02 訪問

夜の点数：4.5
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥20,000～￥29,999

/ 1人

名古屋遠征の夜は、桜田さんを再訪しました。
今夜も満席、一斉にスタートです。

冷酒をおまかせでお願いしました。
広島県の天寳一山田錦純吟限定の直汲生。

大将の太田さんがシャリ切りを始めると、
お酢の良い香りが広がります。
寿司飯に赤酢を混ぜて、できあがったばかりの
酢飯を海苔に乗せ、わさびを乗せて手渡しです。
酢飯はもちろん美味しいですが、海苔が厚手で
香りがとても良い。熊本の海苔屋特製で、
使っている寿司屋は数件らしい。

ご主人が今日のネタを披露した。
三河湾の篠島の虎ふぐや車海老です。
千葉県の太刀魚とくろむつ。
ウニは北海道浜中。
鮪はやま幸で今日は舞鶴の定置網、127kg。
山口の赤貝、輪島の鰯とノドグロ。
珍しいのは中津川のチョウザメ、キャビア。
中津川で獲れるのではなく養殖ですね。
宮崎で養殖しているのは聞いたことはあるが、
岐阜でも養殖しているらしい。

先付けはお椀です。銚子の太刀魚と菜の花。
出汁や塩は使わず太刀魚だけで取った汁。

篠島の虎ふぐの身と皮は、白子のソースで和えて。薬味は鴨頭葱と穂紫蘇。

冷酒は愛知県の众（ぎん）生酛純米生原酒の
うすにごり。
しっかりした旨味があり唐墨にぴったり。

おつまみは千葉のくろむつを少し燻製にして、
自家製の唐墨パウダーをまぶして。

茶碗蒸しはこのわたの茶碗蒸しで、このわたは
三河の新物とのこと。

中津川で養殖されたチョウザメの米粉揚げに、
自家製のキャビアを乗せて。
自家製なので薄塩です。
付け合わせはわさびの新芽の醤油漬。

冷酒は愛媛県の石鎚純米吟醸山田錦50。
酒米は兵庫県産山田錦、50％精米です。

がりが用意されました。
香りや辛味が強い愛知県の金時生姜です。

お寿司は、
大トロから。
鮪はやま幸から。今日は京都府舞鶴の定置網で
127kgですね。

コハダは佐賀県有明海から。

三重県のクエは炭で焼いて。

冷酒は宮城県の伯楽星純米大吟醸雪華おりがらみ
生酒です。

赤貝は山口県光、瀬戸内ですね。

鰯は輪島です。美味しかった。

冷酒は愛知県の鷹の夢 Concept No.Ⅳ Appasionata（ネツジョウ）純米吟醸火入
酒米は愛知県の夢吟香で、55％精米してある。

茹でたての車海老は三河湾です。

中トロは塩でいただいた。

ヅケ

北海道浜中のウニご飯は、海苔に乗せて手渡し。

ノドグロの炙り、ノドグロは輪島です。

吸い物は鮪のコラーゲンスープとか。

お寿司の最後は穴子。

ねっとりとお菓子のような玉子焼きで、
一通りだった。

ごちそうさまでした。

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「世の中に絶えて桜のなかりせば～」

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広島県の天寳一山田錦純吟限定の直汲生

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冷酒は天寳一山田錦純吟限定の直汲生

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シャリを切る大将

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できたての酢飯、海苔も香りが良い

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ウニは北海道の浜中、キャビアはなんと岐阜の中津川産

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鮪はやま幸で今日は舞鶴の定置網、１２７kg

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銚子の太刀魚と菜の花、汁は太刀魚だけで取った

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篠島の虎ふぐの身皮は白子のソースで和えて、薬味は鴨頭葱と穂紫蘇

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众生酛純米生原酒うすにごり

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千葉のくろむつちょい燻製、自家製の唐墨パウダー

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このわたの茶碗蒸し、三河の新物のこのわた

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中津川で養殖された蝶鮫の米粉揚げに自家製のキャビア、わさびの新芽の醤油漬け

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北海道浜中のうにご飯

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ノドグロの炙り、ノドグロは輪島

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鮪のコラーゲンスープ

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穴子

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玉子焼き

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2020/02/22 更新

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2回目

2019/11 訪問

夜の点数：4.3
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥20,000～￥29,999

/ 1人

桜田さん再訪しました

名古屋２日目の夜は、寿し道桜田さんに
お伺いしました。今夜も満席ですね。

ドリンクは冷酒をおまかせでお願いした。
青森県の豊盃純米しぼりたて生酒限定品

ご主人がシャリを切り始めた。酢、赤酢の香りが
広がります。菊鮨でもされていましたね。
お米は愛知県の女神のほほえみ。お酢も愛知県産
水は大垣まで汲みに行くとのこと。
東海３県にこだわっている。

愛知県豊浜の虎ふぐ、根室の鱈白子、下仁田葱を
フグヒレの出汁で。

冷酒は広島県の天寳一特別純米八反錦

お造りは長崎のカワハギ

新潟佐渡の鰤は藁焼き。わさび味噌

あん肝のパテにシャリの揚げ物

冷酒は宮城県の伯楽星純米吟醸雄町

焼き物は鰆と唐墨

冷酒は福岡県の三井の寿純米吟醸山田錦60
バトナージュ
ガリは。香りと辛みが強い金時生姜とのこと

寿司は大トロ、鮪は山幸、竜飛釣り、２２６kg
三重のクエ
鰯

冷酒は長野県飯山市の北光トライアル

車海老は三河湾

炙った鯖の棒寿司を海苔で挟んで

冷酒は愛知県の長珍亀の尾純米無ろ過生原酒30BY

カニ寿司にイクラ
トロ
ヅケ
北海道浜中のバフンウニは海苔に乗せて手渡し。

ご主人がノドグロの棒寿司を炙って切り分け、
手渡しです。

味噌汁と穴子

最後に甘いデザートのような玉子焼き
ごちそうさまでした。

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シャリ切りをした酢飯を味見

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赤酢のシャリを海苔に乗せて

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青森県の豊盃純米

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愛知県豊浜の虎ふぐ、根室の鱈白子、下仁田葱、フグヒレの出汁

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天寳一特別純米八反錦

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長崎のカワハギ

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新潟佐渡の鰤藁焼き、わさび味噌

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あん肝のパテにシャリの揚げ物

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宮城県の伯楽星純米吟醸雄町

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鰆と唐墨

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三井の寿純米吟醸山田錦６０バトナージュ

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ガリは金時生姜

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大トロ、鮪は山幸、竜飛釣り、２２６kg

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三重のクエ

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鰯

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長野県飯山市の北光トライアル

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車海老

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炙った鯖棒寿司を海苔で挟んで

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長珍純米無濾過生酒、酒米は花巻産亀ノ尾

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カニ寿司にイクラ

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トロ

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ヅケ

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北海道浜中のバフンウニは海苔に乗せて手渡し

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炙ったノドグロの棒寿司は切り分けて手渡し

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味噌汁

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玉子焼き

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穴子

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2019/12/13 更新

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1回目

2019/07 訪問

夜の点数：4.2
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥20,000～￥29,999

/ 1人

にこやかな笑顔も楽しい桜田さん

名古屋に現れました。
ようやく桜田さんにお伺いできました。
台風が直撃したにもかかわらず満席ですね。
今夜は19時一斉スタート。最初に予約した方の
時間に合わせて一斉スタートとなる。

さて、冷酒はおまかせでお願いしました。
最初は新潟県の鶴齢特別純米爽醇、
酒器はシンプルな片口です。

ご主人の太田さんからごあいさつ。
太田さんは東海３県産にこだわり、米は愛知県の
女神のほほえみ（だったかな）。お酢も愛知、
岐阜、三重県産をブレンド。水やわさびは大垣
まで調達にいかれるとのこと。

大将がにこやかに楽しそうにシャリを切って、
酢を合わせています。そして、
まずごあいさつに、シャリを海苔に乗せて
手渡しです。

今日の寿司ネタを披露された。穴子や鯛、コハダ
ウニはバフンウニとキタムラサキウニ、
鮪はやま幸、塩釜の施網、109.6kgです。

先付けは伊勢海老、秋田白神山地の蓴菜、
フルーツトマトとオクラです。

冷酒は福井県の白岳仙純米辛口真紅
お造りは北陸の本アラ。北陸のアラは、
九州でアラと呼ばれるクエとは別種らしい。

イサキの藁焼きに芽葱、おろしポン酢で。
冷酒は奈良県の櫛羅純米無濾過生原酒、
酒米は奈良県産山田錦だ。

焼き物は新島のたかべの塩焼きです。
たかべは高知や伊豆地方での呼び名で、“たか”は
漁村用語で岩礁域の意味。“べ”は魚を表すらしく
塩焼きが絶品とされるらしい。（受け売り）

蒸し鮑は肝ソースでいただいた。肝ソースには
八丁味噌を混ぜている。
残った肝ソースに寿司飯を入れて鮑リゾット

冷酒は宮城県の日高見純米山田穂、山田穂は
山田錦の母親。

ガリと指拭きが用意されお寿司です。
生姜は愛知県稲沢の金時生姜、ほくほくした
生姜は、日本独自の品種で香りと辛味がたいへん
強いとのことだ。

寿司は大トロ。砂ずり、じゃばらとも呼ばれ
脂が最ものっている部位ですね。
冷酒は三重県の而今特別純米火入れ

新子は２枚づけ。新烏賊はスミイカの子。
歯ごたえが良いです。鰯も美味だった。
冷酒は佐賀県の鍋島純米吟醸赤磐雄町

ウニはきたむらさきを軍艦巻きにせず、満面の
笑みで大将が手渡しします。

おつまみは米粉、米油で揚げた鱚に鯛の酒盗を
乗せて。
冷酒は山形県の東北泉純米大吟醸雪女神、
酒米は山形県産雪女神で４０％精米

おつまみはくろむつの西京焼き。付け合わせは
わさび味噌とプラム。

大将はソムリエでもありワインセラーも備えて
ありますが、ワインを飲む余力はなかったです。

お寿司は中トロとヅケ。
丸い器は蒸し物だった。出汁に太刀魚かな。
ウニは手巻きにせず海苔に乗せて手渡しされた。
先ほどはキタムラサキウニだったのでバフンウニ
かな。炙ったノドグロのにぎりは脂が乗っており
皮が香ばしい。穴子でひととおりだった。

もう追加は無理です。酩酊もしているし。
玉子焼きは名古屋コーチンの玉、羊羮のように
ねっとりとしていたような。

次回の予約をお願いした。
ごちそうさまでした。

寿し道桜田さん玄関

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新潟県の鶴齢特別純米爽醇

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香り高い海苔に寿司飯

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鮪はやま幸、塩釜の施網

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伊勢海老、蓴菜、トマト、オクラ

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福井県の白岳仙純米辛口真紅

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北陸の本アラ

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イサキの藁焼き

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奈良県の櫛羅純米無濾過生原酒

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たかべの塩焼き

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蒸し鮑、肝ソースには八丁味噌

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宮城県の日高見純米山田穂

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残った肝ソースに寿司飯

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愛知県の金時生姜

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大トロ

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三重県の而今特別純米火入れ

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新子

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スミイカの子、新烏賊

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鰯

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佐賀県の鍋島純米吟醸赤磐雄町

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キタムラサキ

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鱚に鯛の酒盗

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山形県の東北泉純米大吟醸雪女神

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くろむつの西京焼き

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中トロ

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ヅケ

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ウニ

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ノドグロの炙り

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ノドグロの炙り

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穴子

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玉

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2019/08/07 更新

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rtake57さんが投稿した寿し道桜田（愛知/久屋大通）の口コミ詳細

寿し道桜田久屋大通、丸の内、名古屋城/寿司

ジャンルから探す

予算

営業時間

rtake57さんが投稿した寿し道 桜田（愛知/久屋大通）の口コミ詳細

寿し道 桜田久屋大通、丸の内、名古屋城/寿司

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

rtake57さんが投稿した寿し道桜田（愛知/久屋大通）の口コミ詳細

寿し道桜田久屋大通、丸の内、名古屋城/寿司