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のどぐろ
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雲丹
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鰻丼
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豪華なテーブルセット
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雲丹
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鮑の肝ソース
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中トロ
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のどぐろ
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セイコガニの焼売
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キャビアやのどぐろのすり身が使われている
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イカ イカに合うタレは藤永大将の自家製
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トロタク キャビア
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きんき
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海老
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生ハム
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中にシャリが
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鮑の肝ソース
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海鮮丼
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カツオ
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オニカサゴ 出汁が絶品
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鰻丼 関西風+関東風
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雲丹
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雲丹は手渡し
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〆ラーメン
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藤永大将
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麻布十番に移転して初訪問
麻布十番駅1番出口から徒歩2分の好立地
こちらの魅力は
藤永大将の突き抜けた世界観
隠し包丁を50本入れたり、
400万円?のスライサーで1ミリの生ハム
(有名イタリアンで提供される)をお寿司にしたり
セイコガニを1年間仕込んで焼売にしたり、
イカに合うタレが無かったから
牛脂などを使いイカに合うタレをつくったり、
〆でラーメンが出てきたり、、
良い意味で型破りなコース展開
寿司は夏ネタが弱くなるので、
補強をしなきゃとの事
追求の度が過ぎるのが藤永大将の世界観
「狂ってなきゃ美味しいものは作れないよ」
と藤永大将
確かにその通り。
時代に乗ると時代と共に廃れる
時代を作る側は、
人と違う世界を見ているが故に時代を作る
ああ、、鮨を食べながら、
ゆさぶられる。
追求し尽くした人の言葉には重みがあるし
何を言ってもカッコいい
平べったくならないように気をつけよう
ご馳走さまでした。
本日のコース
・中トロ
・のどぐろの塩焼き
・セイコガニの焼売
・イカ
・トロタク巻き
・きんき
・車海老
・生ハム
・アワビ肝ソース
・海鮮丼
・カツオ
・ヅケ
・オニカサゴの塩竃蒸し
・うな丼
・雲丹
・〆のラーメン
一意専心
他に心を動かされず、ひたすら一つのことに心を集中すること。
「一意」はいちずに一つのことに心を注ぐこと。
「専心」は心を一つのことに集中すること。