江戸前の伝統の味を楽しみました！ : Ginza Sushi Nakahisa

We visited [Ginza Sushi Nakahisa] in Ginza. The location of the store is Ginza 7-chome. It's on the 1st floor of a building along Sony Street, about a 4-minute walk from Exit B7 of Ginza Subway Station. The owner, Mr. Murakami, spent 16 years training at Sushi Nakaku in Roppongi, which closed last year. In December 2018, we opened a store in Ginza. The restaurant's website states, ``While inheriting the tradition and spirit of Edomae sushi that was passed down from Nakada, a long-established restaurant that was once said to be one of the three major families in Ginza, to Nakaku, the restaurant is also conscious of the modern times. It was introduced as a shop with a unique concept. This was my first visit in 11 months.I had selection (26,400 yen including tax) of everything from snacks to nigiri. ◆Contents of selection I received on this day 〇Snacks ①Sakura-braised octopus [Sushi Nakaku]'s standard item. It had an extremely soft texture. The flavor is strong and exquisite. It's been a while since I last had it, but I was able to enjoy the traditional taste. ➁ Pickled red meat and grated yam Pickled red meat marinated in hot water. I added wasabi and mixed it with grated yam. It doesn't have the sticky texture of [Nakahisa]'s classic pickled red meat, but the taste of the lean meat marinated in salted plums that can be made into hot water and frosted is exceptional. It was delicious with grated yam. ③ Prawns with miso shari sauce, wasabi and wrapped in seaweed. My favorite dish where you can enjoy the flavor of shrimp miso. The fragrant and crisp Edomae seaweed was also delicious, highlighting the deliciousness of the shrimp miso. ④ Grilled Sardines I had lightly grilled sardines with lots of green onions and ponzu sauce. Although it was simple, I enjoyed the deliciousness of the fatty sardines. ⑤ Hairy crab chawanmushi and new salmon roe Serve the salmon roe on top of piping hot chawanmushi. Chawanmushi where you can enjoy the deliciousness of hairy crab. The salmon roe was well marinated, but the saltiness had a good balance. The temperature of the salmon roe rose slightly due to the chawanmushi, and the flavor expanded and was delicious. ●Nigiri ❶ Sumiika made with boiled soy sauce. The thickly sliced sumika has a crispy texture. I enjoyed the sweetness and texture. ❷Flounder with kelp The excess water has been removed from the flounder, and the flavor of the kelp has permeated through the flounder. It was a consistent experience where I could enjoy Edomae-style work. ❸ Sweet shrimp It was sweet shrimp topped with kelp. The sweetness of the sweet shrimp with the flavor of kelp was exquisite. ❹Chu fatty tuna and back fatty tuna were held. It was very delicious with a good balance between the sweetness of the fat and the flavor. ❺Ark shell Crispy texture. I enjoyed the aroma and the flavor of the red shellfish. ❻Kohada It had a soft texture. It had a good finish, was fatty, and delicious. ❼Bafun sea urchin Sea urchin from Kiritappu Fisheries. Over the past few years, the sea urchin here has become more delicious. Roppongi Nakaku only served sea urchin nigiri in the summer when Bafun sea urchin on the Sea of Japan side of Hokkaido is in season, but here, because of its Ginza location, they serve sea urchin all year round. ❽Abalone Raw abalone is grilled and then seasoned with salt and sudachi. It was heated and had a very soft texture. It was highly fragrant, rich in flavor, and extremely delicious. ⑥Miso soup ❾Hairy crab Served with crab miso and squeezed sudachi. I couldn't resist the elegant sweetness and rich flavor of the miso. ❿Kuruma Prawn Yolk Pickled in Vinegar Yolk pickled in vinegar was invented by Mr. Suzuki of Nakaku Roppongi when he was working at Sushi Nakada Imperial Hotel. Yolk vinegar made into fine particles. A wonderful dish where you can enjoy the sweetness of prawns with good seasoning and vinegar. ⓫ Boiled clams They were cut into pieces just before being squeezed and then boiled down. It had a soft texture. It was rich in flavor and very delicious. The deep boiled flavor was also good. ⓬Conger eel It was plump and had a melt-in-your-mouth texture. It was fatty and went well with the boiled meat and was delicious. ⓭ Tamagoyaki Tamagoyaki made with ground shrimp. That's it. ◎ Addition ⓮ Dried gourd rolls A soft and sweet dried gourd. ⓯Negitoro Maki Deliciousness without a doubt. The nori seaweed is delicious, so you can't miss the final dish. I was able to eat delicious sushi from [Nakahisa] for the first time in a while. All of the snacks and nigiri, such as flounder with kelp, sweet shrimp with kelp, yellowfin tuna, simmered octopus, boiled clams, and conger eel, all had a great taste. The rice vinegar sushi rice had a good vinegary flavor and went well with the toppings, enhancing the perfection of the nigiri. The store has counter seats and private rooms, and is clean. Mr. Murakami has a sincere personality, and I think the shop has a very nice atmosphere and comfort. I was able to enjoy the nostalgic taste of a long-established restaurant and have a happy time. I would also like to visit in different seasons. Thank you for the meal.

銀座の【銀座 鮨 奈可久】さんに伺いました。

お店の場所は銀座七丁目。
地下鉄銀座駅B7出口を出て歩いて4分ぐらいのソニー通り沿いのビルの1階です。

ご主人の村上亀さん(亀で「ひさし」と読みます)は、最近閉店した六本木の【鮨奈可久】さんで16年間研鑽を積まれました。
2018年12月に暖簾分けの形で銀座にお店を開店。
お店のHPには「かつて銀座御三家の一つといわれた老舗「奈可田」から「奈可久」へと受け継がれた江戸前鮨の伝統と精神を引き継ぎながら、現代という時代性も意識した調和のとれたコンセプトのお店」と紹介されています。

こちらには開店当初何度か伺いましたが、投稿は初めてです。
今回3年ぶりの訪問です。
この日は近くで所要があり、急遽伺うことにしました。
時間がなかったのでテイクアウトのばらちらし(3,240円税込)を購入させて頂きました。

ばらちらしの内容は
シャリの上に海苔、おぼろが敷かれ、穴子、蛸の桜煮、車海老の黄身酢おぼろ漬け、玉子焼き、キュウリが盛られていました。
修行先のばらちらしとほぼ同じ内容です。
ウニやマグロなどの高級食材や生ものは入っていませんが、蛸の桜煮、車海老の黄身酢おぼろ漬けといった【奈可久】さんの伝統の味が詰まったとても美味しくて、私には懐かしい味わいのばらちらしでした。
物価上昇の中、3,240円という価格はありがたかったです。
(イクラ、ウニなどが入った「華ちらし(5,400円税込)」も用意されています)

お店はカウンター席とテーブル席が用意されています。
とても落ち着いた雰囲気の清潔感のある店内です。
居心地良く美味しいお鮨が頂けるお店だと思います。

この日は親方の鈴木さんの近況を伺うことができ、久しぶりに伺って本当に良かったです。
次回はゆっくりお鮨を頂きに伺いたいと思います。

ごちそうさまでした。