ゆめゆめさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細 [食べログ]

この口コミは、ゆめゆめ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

鮨なんば日比谷日比谷、有楽町、銀座/寿司

3回

夜の点数：4.9
- ￥30,000～￥39,999 / 1人
- 料理・味 4.9
  
  |サービス 4.6
  
  |雰囲気 4.7
  
  |CP 4.5
  
  |酒・ドリンク 4.5

3回目

2020/07 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.6
- | 雰囲気4.7
- | CP4.5
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

とうとう鮨の域をも飛び出して！

天才というものは一つの枠に収まらないのだなあと。
アナゴにトロトロオムレツを乗せたオムチラシが出たり、
いつもの煮あん肝の代わりにと自家製からすみのパスタが出たり、
あん肝ペーストをトーストに乗せたりと、ここは本当に鮨屋かと見紛う。
一方でシャリの温度1度にこだわる繊細な握りと考え抜かれた流れ。
ダブルトロは間にコハダを挟んだ上で、大トロを信じられないくらいの量のわさびで。
仲買人が紹介して欲しいと頼み込むほどの唐津のウニは、今までのウニの中でも突き抜けてた。
全くもう、すごすぎるぜ！大将！

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佐島の煮たこ

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ボタンエビ

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アナゴ白焼き

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マグロ

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キンキ煮付け

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イワシ海苔巻き

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カラスミパスタ

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あん肝ペーストトースト

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シマアジ・こち・カツオの出汁

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メニュ

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白いか

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ホッキ貝

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こち

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アジ

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シマアジ

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カツオ

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かすご

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赤身

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とろ

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コハダ

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とろ

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ハマグリ

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うに

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オムチラシ

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おむちらし

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おむちらし

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おむちらし

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おむちらし

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玉

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2020/07/12 更新

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2回目

2020/01 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.6
- | 雰囲気4.7
- | CP4.5
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

計算し尽くされたストーリーのある握り

ミッドタウン日比谷にある鮨なんば、今年の初鮨として2回目の訪問。
今年は「基本阿佐ヶ谷、時々日比谷」を方針として鮨を楽しみたいと思っている。

シンプルに塩と酒だけで煮たタコは相変わらず驚くほどの柔らかさで、
海老味噌と海老の殻を乗せたボタンエビもねっとりした食感に海老の殻の香ばしさが映える。
トーストに柔らかなあん肝ペーストを乗せた1品もこの甘みの具合がたまらない、前回同様の素晴らしさ。
キンキの出汁も穴子もそうだけど、比較的強めに「甘さ」をつけているのに全然嫌な感じがないのがすごい。
特にこの日の穴子は佐賀の飴源でいただいたうなぎを思い出すパリパリと魅惑の仕上がりだった。

この店ならではの世界観の握りの出し方も好き。
最初にこれから使う魚の骨を使ったお出汁をいただき、メニューにはネタとシャリそれぞれの温度が記載されている。
前半は白イカから始まり、白身中心の流れ。ホッキ貝に差し掛かった時のシャリとネタの温度差が心地よい。
折り返し前には貝のスープ、シャリを少々加えてリゾット風に。少しミルクを加えているけど後半の流れにはスムーズに移る絶妙な仕上がり。直後のかすごの柔らかで繊細な味わいも邪魔しない。
後半は立派な大間のマグロをしっかり厚めに切りつけてくださりもはや天にも登るほどの味わい。
締め具合も好みのコハダも素晴らしく、マグロからの流れに全く見劣りしない仕上がり。
味わい濃厚な黒雲丹、穴子、たまごと素晴らしい終わり方（我々は終わらないのだが）。
考え尽くされた全体のストーリーは、まさに鮨なんばならではのもの。

この日は追加で太巻きにマグロ巻き、さらにはかんぴょうまで。
具沢山の太巻きも最高だけど、いろんな部位を巻き込んだ比率おかしい感じのマグロ巻きは
最高級のマグロをこれでもか味わえる贅沢な1品だった。
やっぱりなんばさんは素晴らしい、阿佐ヶ谷とは同じルーツであれど違う進化を見せており、
どちらも引き続き通い続けたいと思わせてくれる魅力的な鮨屋だと思う。

お年賀でいただいたちらしがまたすごくて、翌日までこの幸せの余韻を楽しむことができたよ。
ありがたや〜、ありがたや〜。

佐島の煮たこ

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ボタン海老に海老殻と海老味噌

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網走の釣りキンキ

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三陸岩手のしめ鯖海苔巻き

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余市のあん肝を野菜とペーストにし食パンに

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蒸し鮑

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自家製からすみ

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大間のマグロ

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穴子を焼いて山椒で

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大将

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握りの流れ

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これから使う魚でとったスープ

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白イカ

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淡路のヒラメ（3日寝かせ）

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北九州の白甘鯛（11日寝かせ）

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山口萩の鰆（12日寝かせ）

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千葉のくえ（24日寝かせ）

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車海老

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長万部のホッキ貝

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ホッキ貝の貝スープ

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かすご

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富山のぶり（4日寝かせ）

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山口の鰹

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大間のマグロの赤身

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大間のマグロのトロ

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コハダ

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お年賀！大間マグロの大トロ

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黒雲丹

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穴子

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たまごに海老の殻

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追加：太巻き

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追加：マグロ巻き

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追加：干瓢巻き

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お年賀

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お年賀

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2020/01/08 更新

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1回目

2019/08 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.6
- | 雰囲気4.7
- | CP4.5
- | 酒・ドリンク4.4 ］
￥30,000～￥39,999

/ 1人

もはや神がかり的。

ミッドタウン日比谷にある鮨なんば、衝撃だった。私の中で水天宮を超えてしまった。
難波さんの鮨は阿佐ヶ谷時代に2回ほど食べたきりで、今は阿佐ヶ谷に定期的に通っているけど、
あの頃の難波さんの鮨とも、今の阿佐ヶ谷の鮨とも別次元で神がかり的だった。

つまみの煮タコも塩と酒だけで煮込んだというのにこんなにも柔らかく、
ねっとりとしたボタンエビは、上に乗ったエビ殻とエビ味噌がこんなにも日本酒との相性を高めるのかと驚き、
外側をトリミングしたあん肝は阿佐ヶ谷の雲のうえをいく美味しさ（阿佐ヶ谷も美味しいよ）だった。
あえて海苔をしっとりさせたイワシの海苔巻きの仕上がりも水天宮のそれとはまた別物で狙いすました旨さ。
アワビの肝を半冷凍の状態で出すといった発想は一体どこから来るのかと思う。

握りの進化も凄まじかった。
赤酢は少々使っているけどいわゆる流行りの赤酢シャリではない。
温度を吟味しネタの香りを引き出すことをとことん考えたシャリは、
特に赤身やカツオ・アジ・コハダなど青魚の旨さを倍増させてくれる。
白イカとアワビはそれぞれ超薄くスライスしたものを重ねることで、より香りを楽しませてくれる。
米粒のはっきりした存在感のあるシャリ、ネタの香りの後に時間差でシャリの酢の香りが訪れる。
ネタごとに温度を細かく設定し考え抜かれた流れはもはや神の領域、
まさにここでしか食べられない鮨だと思う。

何だろうね、最近色々な鮨屋をジプシーのように巡ったり、
毎月15日に電話をかけ続けたりという呪縛からやっと解放されたような、
憑き物が落ちたような感覚を受けたよ。はあ、素晴らしい。

日比谷

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ビールから

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塩と酒だけで作った煮たこ

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ボタンエビに味噌と殻を叩いたものを

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日本酒

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きんき煮物

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あん肝

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あん肝ペーストのトースト

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イワシの海苔巻き

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日本酒

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アワビ肝のシャーベット

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アナゴ焼き

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立派なマグロでございます

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握りのメニュ

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白イカ

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石垣貝

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ヒラメ

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スズキ

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アジ

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日本酒

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かすご

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カツオ

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赤身

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トロ

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トロ

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日本酒

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コハダ

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アワビ

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金目鯛

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うに

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うに

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おわん

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アナゴ

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卵（エビの殻）

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追加で太巻き

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追加で太巻き

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追加でマグロ巻き

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2019/08/07 更新

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ゆめゆめさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細

鮨なんば日比谷日比谷、有楽町、銀座/寿司

ジャンルから探す

予算

営業時間

ゆめゆめさんが投稿した鮨 なんば 日比谷（東京/日比谷）の口コミ詳細

鮨 なんば 日比谷日比谷、有楽町、銀座/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

ゆめゆめさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細

鮨なんば日比谷日比谷、有楽町、銀座/寿司