GORO8さんが投稿した鮨まつ本（兵庫/苦楽園口）の口コミ詳細 [食べログ]

この口コミは、GORO8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

鮨まつ本苦楽園口/寿司

5回

夜の点数：4.3
- ￥20,000～￥29,999 / 1人
- 料理・味 4.3
  
  |サービス 4.0
  
  |雰囲気 3.5
  
  |CP 3.0
  
  |酒・ドリンク 3.5

5回目

2024/05 訪問

夜の点数：4.3
- ［料理・味4.3
- | サービス4.0
- | 雰囲気3.5
- | CP3.0
- | 酒・ドリンク3.5 ］
￥20,000～￥29,999

/ 1人

月一定期訪問

私、ツレ、母と3人で訪問。

飲み物はビールと冷酒を注文。

本日のメニューは
アテ: タイラギ貝
淡路島産、北海道産2種類のミニ雲丹丼　
明石だこ　柔らか煮
クエ湯引きポン酢
ボタンエビ昆布締め
バチコ磯部巻き
じゅんさい

握り:鯛
ハリイカ
シマアジ
トリガイ
漬けマグロ
炙りトロ
コハダ
車エビ
煮穴子
ネギトロ巻き
玉子

握りはどれも仕事がしてありそのままで頂ける。
毎月来ているので出される魚の変化で少しずつ季節が移り変わっていく事が感じられる。

毎回、納得の満足感。

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2024/05/29 更新

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4回目

2024/04 訪問

夜の点数：4.3
- ［料理・味4.3
- | サービス4.0
- | 雰囲気4.0
- | CP3.5
- | 酒・ドリンク3.5 ］
￥20,000～￥29,999

/ 1人

月一の定期訪問、何度食べても飽きない鮨

今回は、私、ツレ、母、弟の4人で訪問。
同じネタでも季節の移り変わりで味わいに変化があるのが楽しい。

今回の特筆すべきは、アテで出たあん肝。
普通に15分程茹でて切っただけとの事であったが、クリームの様な柔らかさで舌の上に乗せた瞬間に溶けて消えて無くなってしまう。
勿論、生臭さ、ひねた嫌味などは皆無。
純粋にあん肝の旨味のみを抽出してクリームにして頂いている感じ。
こんなに旨いあん肝は生まれて初めて頂いた。

他、アテから握り迄、相変わらず隙がない。

月一で定期訪問しているが、充分それに値する価値がある。

来月も楽しみである。

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2024/04/14 更新

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3回目

2024/03 訪問

夜の点数：4.3
- ［料理・味4.5
- | サービス4.0
- | 雰囲気3.5
- | CP3.5
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

月に1度は訪れたくなる優しい鮨

今回はツレとツレの母と私の3人で利用。
本来は先月末の予約であったのだが大将が体調を崩されて本日の予約となった。

料理の感想は写真のコメント欄にて。

　　　　　　　　⭐︎総評⭐︎

大将の優しい人柄と雰囲気で相変わらずリラックスして頂けるお鮨屋さん。
鮨の味わいにもそれが現れていて優しい味わいのお鮨。

ミシュランの名店クラスになると大将から妙な緊張感を醸し出されて、大将と客との真剣勝負的なピリピリした雰囲気を感じる事があるが、こちらはそんな雰囲気とは無縁。

だからと言って手抜かりは無い。
鮨ネタは旬の最高のものを使っているし、鮨飯も昆布で炊き上げて絶妙な酢加減でネタの旨さを最高に高めてくれている。

師匠筋にあたる金沢の小松弥助に毎月1回ペース
3年に渡って通い続けた事があるから言えるのだが、食べた後に感じる優しさは小松弥助の鮨にかなり近い。

また、アテの工夫やアイデアなどにおいては
現在の小松弥助を超えていると言っても過言ではないかもしれない。

小松弥助の森田一夫氏の鮨との1番の違いは食べた瞬間にガツンと心を持っていくパンチ力の違いだろう。森田一夫氏の鮨にはそれがあるのだ。パンチがあるのに後味が優しい鮨、それが小松弥助の森田一夫氏の鮨の魅力なのだ。しかしながら独学でここまで鮨を昇華させた松本の大将ならきっとそのレベルに到達されるに違いないので、今後も通い続けて応援していきたい。

予約の取り難いお店になってしまったが日々進歩されているので最低月1ペースで訪れたいお店。

入り口

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店外看板

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静岡　純米生原酒　志太泉　

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アテ　ホタルイカ　ホタルイカの肝の甘さがよくわかる塩風味　食欲が湧いてきます

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アテ　金目鯛の蒸しもの　柚子の風味、火の通し加減が絶妙　箸を入れるとホロリと崩れるミデアムレアな身　、脂が乗って旨い

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アテ　雲丹の碗鮨を準備してます

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アテ　バフンウニとムラサキウニの腕鮨　2種類のウニを食べ比べると違いが分かります、バフンウニの方が旨味が濃厚、酒が進みます

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静岡　純米酒　開運　　辛口の美味しいお酒

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アテ　明石鯛　ポン酢で頂きます　アサツキかおりポン酢が鯛身にまとわってえもゆわれぬ旨味を感じます

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アテ　あん肝ペースト　細かく刻んだいぶりがっこが食感にアクセントを与えています、濃厚でクリーミーなあん肝、堪りません酒が更に進みます

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アテ　大振りなバチコが惜しげもなく炙られています、次のアテの下準備　　これだけで一杯飲りたいわー

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アテ　次のアテの下準備、炙ったタイラギ貝を海苔に挟んでます

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アテ　次のアテの下準備、先程のバチコを一人前ずつ、むしってます

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アテ　タイラギ貝とバチコの炙り磯部巻き　先程からの下準備の素材が一体となってこんなアテになりました、タイラギ貝のプリプリ食感、バチコの旨味と相まって堪らない逸品になってます

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アテ　淡路島のサヨリの卵かけご飯　　漬けのサヨリを玉子掛けご飯で頂きます　　うめーよ！（泣）

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握り　明石の平目　煮切りをハケで塗ります

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握り　明石の平目　身がよくしまってます

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握り　　　淡路島ゆら産ハリイカ　噛むと濃厚まったりと口の中で溶けていきます　

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握り　泉州の赤貝　旨味が濃厚　ホロリと崩れるシャリと一体となって口中を喜ばせてくれます

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酒　三重県　八兵衛　

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握り　縞鯵　中にアサツキと生姜の細かなペーストが仕込んであり、それがアクセントとなって縞鯵の旨味を更に際立たせます

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握り　赤身の漬けマグロ　　小松弥助の漬けを彷彿させる漬けマグロ、味に関してはnearly equal と言っても過言では無い一品

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握り　炙りトロ　炭で上から炙ります

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握り　炙りトロ　熟成させたトロ、既に炙られて脂が溶け出しかけているので口に入れるとすぐダイレクトに、トロの脂の甘味と旨味が舌を攻撃してきます

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お口直し　シメサバを酢飯に見立てて菜の花赤貝の紐を具として海苔巻きにしてます　遊び心くすぐる楽しい一品

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握り　海老のオボロ入り車海老　この時期車海老の旨味甘味が少ないとの事で海老のオボロで旨味甘味を足しています、私としては海老自体そんなに悪くなかったと思いましたが、、、

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酒　長崎　純米吟醸よこやまsilver7

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握り　蒸穴子　口に入れると蒸穴子が溶けて消えて無くなります

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巻き　　ネギトロ巻き下準備

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巻き　ネギトロ巻き　海苔で巻きます

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巻き　ネギトロ巻き　筆舌に尽くし難い旨さ！これも小松弥助を彷彿させる一品

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デザート　鬼灯

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デザート　鬼灯　甘い甘い鬼灯でした

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2024/03/12 更新

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2回目

2024/01 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス3.5
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

小松弥助のDNAを受け継ぐ進化し続ける鮨

前回から3年半振りの訪問。
飲み友と19時お店で待ち合わせ。

雲丹の出汁茶漬け、椀ものでスタート。この時点で早速やられた。期待感がMAX。お酒が進む。
各料理の感想は写真のコメント欄にて。
お任せコースは、アテが7品、鮨が12貫、赤だし1椀。飲み物はお勧めの地酒を計6合注文した。

店の雰囲気は少し古くなってきているが相変わらず落ち着いた良い感じ、客層も上品で関西有数の高級住宅街にあるのを感じる。後、特筆するべき変化はツケ場にあった炭焼きコンロが厨房に移された事。
店内が煙だらけになっていたのを懐かしく思い出す。

これだけ飲んで食べて〆て28500円、この満足度からいくと安く感じた。

総評
まず感じたのはアテがかなり進化している事。素材の吟味からアイデアから調理技術まで全てが素晴らしかった。呑兵衛の私にとっては至福の時を過ごさせていただいた。小松弥助の森田のおやっさんが常に弟子に言っておられたのが「現状に満足せず常に新しい味を追い求めなさい」であった。その言葉をまさに実践されているのを感じた。小松弥助に研修に行かれた際おそらくおやっさんのこの教訓を胸に刻み込まれたのだ。小松弥助での研修は短期間であったので技術面もさることながら、おやっさんの鮨への情熱、心、魂、など精神面で学ばれる事が多大であったのではと想像できる。
鮨は旨いのは言うに及ばずだが、食べるとふんわり優しい気持ちなれる、穏やかで優しい鮨。握り手の優しい魂が鮨に宿っているのを感じる。精進する事でおやっさんの神領域まで到達できる可能性を感じた。松本の大将は独学でミシュランを取られる様な天才なのでさらに精進を重ねてきっと将来はレジェンドと呼ばれる逸材になられると確信する。

アテと鮨が前回より進化してたので総合点は4.5とした。
ありがとうございました。大満足でした。

入り口　看板

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入り口

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カウンター席　こんな感じ

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地酒　　　お勧めを頂く

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雲丹の出汁茶漬け　そう来るか！いきなりやられちゃいました　雲丹の旨味出汁の旨味がご飯と相まってめちゃ旨　食欲が益々湧いてきます

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金目鯛の汁掛け　　軽い焼いた金目鯛に特製汁が掛かってます　絶妙な火の通し加減　箸を入れるとホロリと身が崩れます

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お勧めの地酒

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てっさ　絶妙な熟成の見極め、厚切りのふぐの身、噛むと適度な弾力を残しつつ凝縮された旨味がジワリと溢れる、ふぐ皮のポン酢漬けが敷物代わりに

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鰹の叩き　厨房で焼いてツケ場で切り分けてくれます　コンロが厨房に移ったのでもう煙たくなりません

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鰹の叩き和芥子添え　　鰹の焼き立ての皮目が香ばしくサックサク　皮の脂で皮自体がフライになっている感じ身はモチモチで脂もよく乗って旨い、和芥子がよくあってました

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あん肝いぶりがっこ　コイツにもやられた　ペースト状にしたあん肝に刻み込んだいぶりがっこが入っていますいぶりがっこのスモーキーな香りとあん肝の濃厚な味わい　酒が進みます

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お勧めの地酒

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ツケ場で次のアテを用意してくれます

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バチコと餅の磯部巻　バチコは出汁で戻して柔らかくしてから炙っています、それを焼き立ての餅に挟んで海苔を巻いて手渡しで提供

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バチコと餅の磯部巻き　こんな感じ　まあ不味い訳ないですね　酒にあーうー　更に酒が進みます

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たら白子蒸し寿司　たら白子の濃厚でクリーミーな旨味とご飯の甘みが相まって堪りません　酒が更に進みます

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お勧めの地酒

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鮨　ひらめ　特製の煮切りをハケで一塗り　最初は優しく後からガツとくる旨味　

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淡路島　ハリイカ　あまり刃入れしていないのはこの時期だけのハリイカの食感を楽しんでもらう為だとか　身は硬くなく酢飯と巧みに一体となり溶けてなくなりますコレにもやられちゃいました　

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寒ぶり　脂が乗って絶妙な味わい

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漬けマグロ　マグロの赤身の旨味がしっかり味わえます漬けダレがちょうど良い感じの味わいで赤身に染み込んでいます

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炙りとろ　炭で上から炙ります

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炙りとろ　とろの脂が直接舌にきます　不味い訳ないですね

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こはだ　良い感じのしめ具合　酢の感じが優しい、いくらでも食べられそう

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お勧めの地酒

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車海老　中に海老のすり身が味足しで入っています　車海老が甘い

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むらさき雲丹　軍艦巻きで提供されます　新鮮な雲丹の香りとクリーミーな旨味がこれでもか！と言うくらいに襲い掛かってきます　パワフルな一貫

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煮蛤　しっとりとした大人の味わい噛むと蛤の旨味があふれます

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赤だし

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煮穴子　塗られたツメが甘すぎず良い感じです　穴子の旨味をじっくりと味わえる一貫

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ネギトロ巻きの準備

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お勧めの地酒

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ネギトロ巻きは手渡しで提供されます　大将の笑顔に癒されます

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ネギトロ巻き　煮切りは中に塗られているのでそのままいただきます　巻き方がよく、口入れて噛むと酢飯がホロリと崩れます　

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玉子　酢飯に薄焼き玉子を巻くタイプ　とても優しいお味　〆にぴったり

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2024/01/11 更新

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1回目

2020/07 訪問

夜の点数：4.3
- ［料理・味4.3
- | サービス4.0
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

私の中では関西NO.1のお鮨屋さん

小松弥助の森田一夫氏とお友達の松本の大将。
今、関西で唯一小松弥助の鮨に近い優しい鮨が食べられる店かもしれない。名店と呼ばれる店は大将に気を遣いながら張り詰めた緊張感の中で食べなければいけない所が多い様に思うが、ここは名店ではあるが大将の優しい人柄でリラックスして楽しくお鮨を堪能できる。勿論、鮨は抜群に美味い。
予約困難店になってしまったのが残念。

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2023/12/23 更新

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GORO8さんが投稿した鮨まつ本（兵庫/苦楽園口）の口コミ詳細

鮨まつ本苦楽園口/寿司

ジャンルから探す

予算

営業時間

GORO8さんが投稿した鮨 まつ本（兵庫/苦楽園口）の口コミ詳細

鮨 まつ本苦楽園口/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

GORO8さんが投稿した鮨まつ本（兵庫/苦楽園口）の口コミ詳細

鮨まつ本苦楽園口/寿司