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松川がれい
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香箱がに
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メヒカリの一夜干し
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以下写真掲載許可済。大将磯野氏
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青森産メジまぐろ漬け(手前2切れが中とろ)
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内観①(カウンター席)
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メヒカリを切って盛り付けてくれています。
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生ビール
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マグロさばいてくれています。
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秋鹿 純米酒
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チェイサー
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真だらの白子
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握りの前にお手拭きが用意されます。
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すみいか
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さわら
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ガリ
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赤身
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赤身握ってくれています。
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ぼたん海老
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中とろ漬け
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北寄貝
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北寄貝さばいてくれています。
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あがり
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穴子
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玉子
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内観②(手前の部屋には陶器が飾られています。)
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サイン
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外観
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入口
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飲み物メニュー
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南2条西7丁目にある鮨店。
1週間程前に、予約して伺いました。
店内に入ると、手前側の部屋には陶器が並べられ、ギャラリーのようになっています。その奥にカウンター席が9席。内装はシンプルだけど、とてもスタイリッシュな雰囲気です。
この日の昼の部は満席でしたが、運よく大将磯野氏の前の席に座ることが出来ました。お店を始めて8年目ということでしたが、お若くて感じのいい大将です。
「昼のコース」(15,000円・税込・サービス料別)を予約しておきました。
最初は、「サッポロクラシック生ビール」(800円)。
コースの始まりです。
松川がれい・・塩とわさびで頂きます。程よい甘味があり、たんぱくな味わい。歯ごたえがたまりませんね。
香箱がに・・メスのズワイガニ、外子と呼ばれるつぶつぶの卵がたっぷり。かにの身、内子とともに和えて提供されました。旬の時期は短いので、今の時期に頂けて良かったと思います。
メヒカリの一夜干し・・丁寧に一夜干しをつくられていますね。香ばしくて少し脂分も感じます。大根おろしをつけて頂きます。
辛口の日本酒が飲みたくて大将に選んでもらいました。
「秋鹿 純米酒」(1,200円)。
青森産メジまぐろ漬け・・冬が旬のメジまぐろ、今回は中とろと赤身で頂きました。特に中とろ、口の中でとろけるような食感ですね。
真だらの白子・・湯がいたばかりのまだ温かさが残る白子です。濃厚な甘みの白子、さっぱりと、ポン酢で頂きます。
握りは、「すみいか」「さわら」「赤身」「ぼたん海老」「中とろ漬け」「北寄貝」「穴子」「玉子」の順に提供されます。
塩と柚子で頂く「すみいか」は塩で頂くことでより甘味を感じる、身がとても厚い「ぼたん海老」や「北寄貝」、炙ったばかりのものにタレが塗られている「穴子」など、満足できるものばかりでした。
隠れ家のようなスタイリッシュな空間で頂く厳選されたネタの数々、大将の親切な対応も心地よく、ゆっくりと食事を楽しむことが出来ました!