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前菜2種(烏賊の酢味噌和え・クリームチーズのトリュフ掛け)+2種のガリ
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大トロ
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炭火炙りのノドグロ(塩)
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パイ生地仕立てのミルフィーユ
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鰹のたたき藁焼きで
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アオリイカ
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平目の昆布締め
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ノドグロの湯葉包みの天ぷらオイスターソースと共に
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残りのオイスターソースにシャリ和え
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中トロ漬け
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鯵
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銀鱈の幽庵焼き
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小肌
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中トロの軍艦巻きキャビア添え
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キンキの餡掛け
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帆立の茶碗蒸し
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海老
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雲丹の軍艦巻き
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穴子
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別注の干瓢巻き(サビ抜き)
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鰹とノドグロと蜆の味噌汁
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シャインマスカットのドルチェ
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持ち帰りの特製ばらチラシ
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持ち帰りの特製ばらちらし
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ドリンクメニュー
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ドリンクメニュー
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ドリンクメニュー
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ドリンクメニュー
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ドリンクメニュー
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ドリンクメニュー
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ドリンクメニュー
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卓上
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内観と握り場
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内観
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炭火の焼き場
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一階の外観
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お店は地下一階
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地下一階への階段
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看板
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地下一階の出入口
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約一か月前に電話で予約しました。
食べログからも予約出来ます。
電話予約をしたのはNG食材があったので当日ではなく先にお伝えしたかったからです。
こちらは25,000円(税込み)のコースのみになります。
サービス料は10%になります。
入店時間は入れ替え制ではなく自由に選択出来ます。
後、鮨屋さんでは珍しく炙りは炭火で行います。
大将が割烹や懐石等の経験が生きていると思いますしガスバーナーで炙ってガス臭い魚を提供するお店に見習って欲しいですね。
[私は焼鳥、鰻、焼き肉等の食材に直火を入れる料理は炭火焼きではないと食べません。
無論、ガスバーナーでの炙りも同等です。
ガス焼きですとガスの香りが付いてしまい折角の食材も意味を持ちません。
なので必ずお店に訪れる際には電話してガスなのか炭なのか確認します。
ガス焼きのお店には行きません。
炭火の中でも白炭と呼ばれるウバメガシである備長炭がやはりベストです。
炭火の遠赤外線効果、炭に落ちる肉汁やタレの戻り煙により香りが増し香ばしく本来の味が頂けます。]
こちらは炭火焼きと確認済みです。
以下、食べた物です。握りは炭火炙りのノドグロのみ塩でそれ以外の握りは煮切りと穴子はツメになります。
○はおつまみで●は握りになります。
○前菜2種(烏賊の酢味噌和え・クリームチーズのトリュフ掛け)と2種のガリ
●大トロ
●スペシャリテの炭火炙りのノドグロ
●パイ生地仕立てのミルフィーユ
○鰹のたたき藁焼きで
●アオリイカ
●平目の昆布締め
○ノドグロの湯葉包みの天ぷらオイスターソースと共に
○上記の残りのオイスターソースにシャリ和え
●中トロ漬け
●鯵
○銀鱈の幽庵焼き
●小肌
●中トロの軍艦巻きキャビア添え
○キンキの餡掛け
○帆立の茶碗蒸し
●雲丹の軍艦巻き
●穴子
●別注の干瓢巻き(サビ抜き)
○鰹とノドグロと蜆の味噌汁
○シャインマスカットのドルチェ
以上です。
それと店内の張り紙にあったお持ち帰りの特製ばらちらしです。
総じてネタの仕事は良くシャリは赤酢、白酢、米酢、きび酢のブレンドでネタを生かす酸味と塩分と糖分です。
余談ですが日本酒メニューに値段表記はないですが幻の而今や十四代等がありやはり鮨はシャンパンや白ワインではなく日本酒が一番合います。
ご馳走様でした。