テラス席に座りたいさんが投稿したすし良月（東京/恵比寿）の口コミ詳細 [食べログ]

この口コミは、テラス席に座りたい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

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

すし良月広尾、白金台/寿司

2回

夜の点数：4.5
- ￥40,000～￥49,999 / 1人
- 料理・味 -
  
  |サービス -
  
  |雰囲気 -
  
  |CP -
  
  |酒・ドリンク -

2回目

2023/06 訪問

夜の点数：4.5
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥40,000～￥49,999

/ 1人

挑戦を続ける若き才能

2023年6月初旬のおまかせ。
こちらは、摘みと握りを交互に提供してくださるすし匠系のスタイルではなく、摘みの後に握りに移行するスタイルだ。

◆ 蒸し鮑
◆ 毛蟹のしゃぶしゃぶ / 鼈出汁
◆ 鰹
◆ 鮟肝
◆ 蛍烏賊の沖漬け風
◆ 鱒子
◆ 牡丹海老
◆ 蛤出汁と海鼠子

◆ 中トロ / 境港 / 旋網
◆ 大トロ / 境港 / 旋網
◆ 赤身 / 境港 / 旋網
◆ 障泥烏賊
◆ 金目鯛
◆ 鱚 / 木の芽
◆ 春子鯛酢朧締め
◆ 赤貝 / 閖上
◆ 毛蟹の蒸し寿司
◆ 鯵 / 天草

◆ 車海老 / 徳島
大将が海老アレルギーゆえ、これまで車海老の握りが提供されることはなかったが、スタッフが増えて、車海老の握りがおまかせに入るようになった。甘味が強く、プリプリの食感。

◆ 赤雲丹 / 小浜
昨年、訪問時に出していただいた小浜の赤雲丹の味が忘れられず、予約時にわがままを言ってリクエスト。握りは手渡しで。口の中に入れた途端にクリアな甘味が洪水のように押し寄せてくる。コース料金がいつもより高いのは、この一貫のため。

◆ 穴子棒寿司の玉子焼き

追加
◆ 蛸
◆ 石鯛 / 藤本純一氏から産直
◆ 白甘鯛
◆ 赤貝紐
◆ 干瓢の手巻き

蒸し鮑

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毛蟹のしゃぶしゃぶ

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鰹

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鮟肝

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蛍烏賊の沖漬け風

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鱒子

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牡丹海老

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蛤出汁と海鼠子

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中トロ

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大トロ

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赤身

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障泥烏賊

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金目鯛

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鱚

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春子鯛

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赤貝

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毛蟹の蒸し寿司

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鯵

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車海老

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赤雲丹

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穴子棒寿司の玉子焼き

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蛸

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石鯛

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白甘鯛

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赤貝紐

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干瓢の手巻き

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2023/08/04 更新

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1回目

2022/06 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

挑戦を続ける若き才能

2022年6月下旬のおまかせ。
こちらは、摘みと握りを交互に提供してくださるすし匠系のスタイルではなく、摘みの後に握りに移行するスタイルだ。

【摘み】------------------------------

◆ 蒸し鮑
千葉県産黒鮑。歯がスッと入る軟らかさはあるものの、むっちりとした鮑の食感が残されており、噛んでいると口一杯に磯の香りが広がる。

◆ 毛蟹のしゃぶしゃぶ
毛蟹を鼈の出汁でしゃぶしゃぶしたもの。さっと火が入った毛蟹は甘味が強く、穏やかな旨味のある鼈の出汁との相性も良い。

◆ 鰹
宮城県気仙沼産。あっさりとした味だが、赤身特有の旨味が感じられる。皮目の香ばしさが食欲をそそる。

◆ タイラギの漬け
サクサクとした心地良い食感。瑞々しい身質。柑橘の清々しい香り。

◆ 太刀魚
太刀魚の塩焼きかと思いきや、合わせる調味料はハニーコラトゥーラ。ハニーコラトゥーラは、片口鰯から作られる魚醤、コラトゥーラにカンボジアの密林で採取されたという蜂蜜を合わせた珍しい調味料だ。フワフワした食感の太刀魚に、コクとあまじょっぱさが加わり、醤油ともまた違った豊かな味わいを作る。口直しにたくあん。

◆ 鳥貝
京都府舞鶴産。肝の付いた鳥貝を炙りで。強い甘味に香ばしさが重なり、肝のトロっとした甘味が追いかけてくる。肝の有無でこうも味が変わるかと思えるほど、この肝付きの鳥貝は美味かった。

◆ 鱧の出汁
兵庫県淡路産の鱧の出汁。具材はなし。薄味で身体に染みていくような味わいだが、同時に鱧らしい味の強さも感じられる。

【握り】------------------------------

◆ 中トロ
宮城県塩釜産 (旋網)。血合ぎし。旨味と脂のバランスが程良い、品の良い鮪。

◆ 大トロ
北海道噴火湾産 (定置網)。70 kgの個体の腹カミ。小ぶりな個体とは思えないくらい、脂の合間に感じられる鮪の味が濃く、余韻も長い。

◆ 赤身
スッキリとした味わいの、夏を感じさせる鮪。酸味がそこまで強くなく、さっぱりとしており、シャリとの相性も良い。

◆ 障泥烏賊
障泥烏賊を細切りにし、丸め込むように握る。烏賊の表面積が増し、ねっとりとした食感と甘味が際立った一貫。

◆ 喉黒の蒸し寿司
喉黒でシャリを包み込み、熱々の手毬寿司として提供される。脂の乗った喉黒を蒸したうえに、ポン酢と合わせることで、後味もさっぱりとした逸品となる。

◆ 目抜
北海道網走産。淡白な白身だが、噛み締めていると旨味が滲みでてくるような雰囲気。わかりやすい味のインパクトがあるわけではないのだが、ふっくらとした身質からじわじわと滲み出る旨味に心を奪われる。

◆ 春子鯛
大分県産。おぼろ漬け。しっとりとして、もちっとした食感。柚子の香りが清々しい。

◆ 鱒の介
北海道産。軟らかい身質は口に入れるととろける。脂の甘味と同時に、皮目の香ばしさが感じられ、余韻も長く続く。

◆ 毛蟹の蒸し寿司
毛蟹の身と味噌を和えた蒸し寿司。コクがあり、甘味がある。皿の下には大葉が敷かれ、蒸籠からは大葉の清々しい香りが漂う。

◆ 鰺
熊本県天草産の神経締めの鰺。瑞々しいが、鰺の味がしっかりする。添えられたあたり葱の香りとの相性も良い。

◆ 馬糞雲丹
北海道利尻産。赤利尻、特特特。甘味の強い特上の馬糞雲丹を細巻きで頂く。雲丹の味と香りがシャリと一体となり、口の中に押し寄せる。

◆ シラスの手巻き
和歌山県産。山利。ふわふわの食感の特上シラスを手巻きで頂く。塩味が抑えられたシラスが柔らかな味わいのシャリと良く合う。

◆ トロたく納豆 (追加)

◆ シラス丼 (追加)

◆ 干瓢の手巻き (追加)
こちらの干瓢は、温かい手巻きで。熱々の干瓢をシャリで巻き込むのだが、立ち上る湯気と一緒に干瓢の香りを感じることができ、非常に美味い。

◆ 玉子
海老ではなく帆立貝のすり身を使い、ふわふわに仕上げられた玉子焼き。帆立貝の旨味が強く感じられる。

私の場合、通常のおまかせは、年内についてはこれにて終了なのだが、いまから次回の訪問が楽しみでならない。

蒸し鮑

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毛蟹のしゃぶしゃぶ

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鰹

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タイラギの漬け

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太刀魚

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たくあん

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鳥貝

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鱧の出汁

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中トロ

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大トロ

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赤身

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障泥烏賊

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喉黒の蒸し寿司

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目抜

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春子鯛

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鱒の介

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毛蟹の蒸し寿司

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鰺

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馬糞雲丹

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馬糞雲丹

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馬糞雲丹

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シラスの手巻き

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トロたく納豆

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シラス丼

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干瓢の手巻き

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玉子

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2023/08/03 更新

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テラス席に座りたいさんが投稿したすし良月（東京/恵比寿）の口コミ詳細

すし良月広尾、白金台/寿司

ジャンルから探す

予算

営業時間

テラス席に座りたいさんが投稿したすし 良月（東京/恵比寿）の口コミ詳細

すし 良月広尾、白金台/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

テラス席に座りたいさんが投稿したすし良月（東京/恵比寿）の口コミ詳細

すし良月広尾、白金台/寿司