華やかさと美味しさと、親しみやすさと。 : Gotanda Sushi Matsumoto

Tokyo is in the Gotanda area of Shinagawa Ward, and it takes a few minutes to get off the station and walk to the store. On this day, I met up with a friend at 7 p.m. and had dinner Sushi. I can't help but eat the Sushi in Edo, Edo, Tokyo. This time, I heard about it from people and made a reservation for a visit. This "Sushi Matsumoto" is the Gotanda restaurant of "Akasaka Sushi Matsumoto", which has won one star in the Michelin Guide for two consecutive years in 2019 and 2020. The store has a chic setting and floor, but it is cozy with a relaxing atmosphere without hesitation. First of all, we toasted with Japan sake, and as soon as we exchanged greetings, the handful of chutoro was placed in a rhythmic manner. For the eyes and for the heart... Grabbing is OK. Shari is small and harari, and the crispness of the red vinegar is delightful. All nigiri is boiled or salted. [b: "Leave it to me nigiri dinner course" 15,900 yen] [b:●Medium toro] Medium toro in a part close to lean meat. You can feel the refreshing but elegant fat, and the grip is OK. [B: ■ 5 appetizers] ・ Sea cucumber vinegar ・ Salmon liver pickled in Saikyo ・ Braised river pork ・ Duck with onion sauce ・ Sea bream sake thief, mascarpone cheese Sea bream sake thief and mascarpone cheese are fermented × 3 and go well with Japan sake ... It's scary. The flavor of squid and untan is good because they are similar in direction. Freshness is life, and fat is sufficient. The mackerel is fresh. The red snapper has a sense of ripeness and a good texture. [b: [Small bowl] crab, trout roe, untan, caviar topping] A combination that will never go wrong. Gorgeousness and luxury ◎ [b: [Small bowl] Nodoguro, Untan, Seawater Cloud Sauce Shari] The deep taste of untan, the swelling of the fatty umami of the throat and the aroma and saltiness of the skin, the depth of the untan shari, and the three flavors form a rich and happy taste, which is extremely delicious. This, I want to eat more! [b:●Grilled lobster] The savory grilled lobster is entwined with a rich miso sauce that looks like shrimp miso has been added, and the salted plum makes you want more and more sake. [b:●Small skin] Symbol of Edo-mae. The richness and condition of the body are exquisite. [b:●Tuna pickle] It is brilliant, gentle pickling, and has a sharp flavor. [b:●Akagai] Speaking of Edo-mae, this is it. Fresh and crunchy. 　Compatibility of simmered flavor and simmering ◎ [b: ● Smoked golden sea bream] Light smoked flavor. Synchronization of the sweetness of the fat of the golden snapper. [B: ■ Steamed crab and shark fin in a bowl] Elegant broth with a slight sweetness. The flavor of the crab is a good accent, and the texture of the shark fin is fun and gorgeous. [b:●Large Toro broiling] Texture like rare Steak. This is a face to face with this. [b:●Conger eel] Conger eel melts salted plum, not too sweet [b:●Toro Taku] Toro Taku ... This was really delicious. The saltiness of the caviar is also exquisitely assisted. A taste that you want to eat more. 　 The egg is steamed and cooked, and it is slightly sweet. [b: ■ Red dashi] The broth of red dashi is delicate, and the flavor of red miso is plump. [b: ■ Black sesame pudding] Rich body feeling. The sweetness is moderate and deep, pushing ... Delicious. Mr. Itamae also served us calmly but frankly, entertaining us with explanations of stories, dishes, and Japan sake. Through the course, I was able to satisfy the balance of the dishes, the speed of serving, and the portion size. After all, they have inherited the workmanship, policy, and sense of the head office. I think the counter is the most satisfying, but there are also private rooms, so it can be used by groups. The price range is not that high, so it is suitable for everyday use, not only for smart seats, but also for everyday use that is a little stretched. It's close to the station, and if you want to grab some delicious sushi, it's fun to stop by at this Michelin-based Sushi restaurant.