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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
《食べログブロンズランキング》評価：4.57
《2021 Tabelog Gold Award》
ミシュランの2星
東京の寿司でこんなに感動的な体験をしてから久しぶりだと思います。長い間天本さんを訪ねてきてワクワクしていたので、とても嬉しかったです。
お店は東麻布にあり、最寄り駅は赤羽橋駅です。正面玄関の外からは看板が見えず、最初の正面玄関に入るとこのお店の看板が見えます。
全部で8席あり、ひのきカウンターはとても「壮大」な感じがします。カウンターのサイズが大きく、カウンターの高さが予想よりも高くなっています。彼の有名な炭火焼きはカウンターから遠く離れており、すべてが天本さんのために特別にデザインされているようです。店内はとても雰囲気が良く、天本さんの個性もいいです。彼は食べ物に集中するときは非常に真剣ですが、顧客と多くのジョークを共有しています。
コースメニューは35,000円で1品のみ。コースメニューはおつまみ6品、寿司15品、たまご焼き。
⚫のれそれ
⚫甘海老とウニ
⚫このわたの茶碗蒸し
⚫青森桜鱒
⚫鰹のタタキ
⚫のどぐろ
⚫かすごだいとえんがわ
⚫サヨリ閂
⚫マグロ 漬け
⚫鳥貝
⚫金目鯛
⚫中トロ
⚫大トロ
⚫小肌
⚫ほっき貝
⚫ウニ
⚫鮑
⚫車海老
⚫マグロ手巻
⚫鰻
⚫玉子焼き
のれれはすごかった。そんな繊細な食感と甘くて素敵な味わい。
甘海老は印象的で大きかったです！一枚3,000円くらいなので、甘海老の中で一番高いと思います！甘くてバランスが取れていました。
このわたの茶碗蒸しも本当に美味しかったです。このわたはとても力強い味わいで、茶碗蒸しとのバランスが良かったです。これは天本さんの代表的な料理のひとつで、とても魔法のようです！
すでにおつまみには満足していましたが、のどぐろが到着し、まるで天国にいるような気分になりました！のどぐろは完璧に調理され、シャリはにぎりのプレビューでした！
天本さんが酢を組み合わせて使っているシャリは、食事の途中で温度もバランスも変化します。にぎりの初期の部分は、柔らかな食感の暖かいシャリを持っていると思いました。食事を進めるにつれ、シャリはより強い食感とより顕著な酸味を持っていました。シャリの温度も食事の終わりに向かって低くなりました。
ネタのすべての部分は信じられないほどでした。一流の寿司屋の多くはすでに高品質の魚を手に入れているので、ネタからの感動は難しいと思います。天本さんのネタは、特にマグロの扱い方が素晴らしいです。中トロは私にとってほぼ完璧な中トロでした。最後のあわびにぎりも不思議な瞬間でした。すべての作品が私にとって素晴らしかったと思います。
二人で2本のワインを注文しました。最初のボトルは、ルイ・カリヨンの2001年ピュリニィモンラッシェでした。私のお気に入りのプロデューサーの一人で、これらの古いボトルを見つけるのはもう難しいです。すでに熟成しており、飲酒期間の終わりが近づいていると思います。 2番目のボトルは1983年のHenri Gouges Nuit's-Saint-Georgesでした。ワインも成熟していて、酸味が強い。次回はもう少しバランスの取れた赤ワインを選ぶべきです！
ワイン2本（2名様）の合計費用はお一人様約9万円でした。安い食事ではありませんが、それだけの価値があると思います！
雰囲気は素晴らしかった。お客様は皆楽しい時間を過ごし、たくさんの瞬間を一緒に共有することができました。天本は東京で一番好きな寿司屋のひとつになると思います！
I feel like it has been a long time since I had such a moving experience from sushi in Tokyo. I have been excited to visit Amamoto-san for a long time, so I was very happy to visit this shop.
The shop is located in Higashi-Azabu, and the closest train station is Akabanebashi station. There is no visible signage from the outside of the main door and only when you enter the first main door, can you see the sign for this shop.
There are 8 seats in total, and the hinoki counter has a very "grand" feeling. The size of the counter is large and the height of the counter is higher than expected. His famous charcoal grill looks very far away from the counter, and everything seems to be designed very specially for Amamoto-san. The shop has a really good atmosphere and Amamoto-san's has a good personality; he is very serious when he focuses on his food, but he also shares many jokes with the customers.
There is only one course menu for JPY35,000. The course menu has 6 otsumami dishes, 15 pieces of sushi and tamagoyaki.
⚫Eel larvae
⚫Sweet shrimp with uni
⚫Sea cucumber guts chawanmushi
⚫Aomori cherry trout
⚫Katsuo tataki
⚫Blackthroat seaperch
⚫Seabream with fin meat
⚫Beakfish
⚫Marinated tuna
⚫Cockle
⚫Red seabream
⚫Medium fat tuna
⚫Fatty tuna
⚫Gizzard shad
⚫Surf clam
⚫Hokkaido uni
⚫Abalone
⚫Tiger prawn
⚫Tuna temaki
⚫Eel
⚫Egg
The eel larvae was amazing. Such delicate texture and nice, sweet flavour.
The sweet shrimp was impressively big! Each piece cost around JPY3,000, so I think it might be the most expensive shrimp I have eaten! It was sweet but balanced.
Sea cucumber guts chawanmushi was also really delicious. The sea cucumber guts had such a powerful taste and it was a good balance to the chawanmushi. This is one of Amamoto-san's signature dishes and it really is quite magical!
I was already so satisfied with the otsumami but then the nodoguro arrived and I felt like I was in heaven! The nodoguro was cooked perfectly and the shari was a preview for the nigiri to come!
The shari that Amamoto-san uses a combination of vinegars, and both the temperature and balance of the shari changes throughout the course of the meal. I thought that the earlier pieces of nigiri had a warmer shari that had a softer texture. As we progressed through the meal, the shari had a stronger texture and a more pronounced acidity. The temperature of the shari also got lower towards the end of the meal.
Every piece of neta was incredible. I think it is difficult to feel moved from fish, since a lot of top sushi-ya have access to high quality fish already. Amamoto-san's neta is excellent, especially how he treats each piece of tuna. The medium fat tuna was almost the perfect medium fat tuna for me. The awabi nigiri at the end was also a magical moment. I think every single piece was excellent for me.
The two of us ordered 2 bottles of wine. The first bottle was a 2001 Puligny-Montrachet from Louis Carillon. One of my favourite producers, and it is quite difficult to find these old bottles anymore. The wine was mature already, and I think it is probably near to the end of the drinking period. The second bottle was a 1983 Henri Gouges Nuit's-Saint-Georges. The wine was also mature and had a lot of acidity - perhaps just a bit too much acidity and age. Next time we should choose a red wine with a bit more balance!
The total cost with two bottles of wine (for 2 people) was around JPY90,000 per person. It is not a cheap meal, but I think it is worth it!
The atmosphere was fantastic. All the customers were having a good time and we could share a lot of moments together. I think Amamoto will be one of my favourite sushi shops in Tokyo!