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お店、外観
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入り口外観
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内観
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大将の包丁捌き
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綺麗です。
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雁木の日本酒
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涼しげなお猪口で
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マグログラデーション
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綺麗な色
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茶碗蒸し準備
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白身の準備
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茶碗蒸し
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梅肉のみのトッピング
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シャコ刺身
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トロの焼き物
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鮑ソーメン
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肝ソース美味い。
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鮑の揚げ物
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肝ソース載せて半分食べる。
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車海老
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茶釜茹でにて
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上に置く事で余熱を入れるらしい。
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手前が少しレアで奥がほぼレア
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お椀
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ガリ
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車海老の生の方
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レアの方
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白身
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エシャロット
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光り物
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三井の寿
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車海老の頭
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玉子
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貝
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大人のツナマヨ
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はまぐり
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もずく
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赤身
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トロ
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スープ
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ウニイカのやつ
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西川さんの名物
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うなぎ
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赤玉
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ネギトロ
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カステラ玉子
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デザート
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
オマカセにて奇跡的に予約が取れて初めての西川さんへ
結論から言うと、もちろん美味しかったです。また再訪したいです。ただ、少しネタが大きくバランスを崩している握りがありました。もちろん問題無い位の美味しさです。
おつまみは、ちょっと変わった調理方法であまり他では味わえないお料理が多く美味しかったです。
店内の雰囲気は明るくて接客も良かったです。
量は結構あるのでお腹いっぱいになりました。
簡単に料理の説明をすると…
梅の茶碗蒸し。あっさり口取りといった感じ。プレーンの茶碗蒸しに梅肉添え。
シャコ刺身。独特の癖と甘み。シャコの刺身は珍しい！
トロの焼き物。味噌というかソースも美味い。
鮑ソーメン。鮑の肝のソースと鮑を混ぜて食べるソーメン。
鮑の揚げ物。これまた上のソースがうまい。半分食べて残りはソーメンの肝ソースでいただく。
お吸い物。がんもどきだったかな。これはあんまイメージ無しです。
スペシャリティの一つ。三河産の車海老をほぼ生とかなりレアでいただく。食感、甘さの違いが分かりやすい。もちろん生の方がプリプリで火が入って方が甘い。違いわかって面白いです。
白身は忘れました。
エシャロットの味噌和えだったかな。
光ものはアジだった気がします。
車海老の頭を焼いたやつ。香ばしくて美味い。
玉子。こういうお鮨屋の厚焼き玉子が好き。
貝。ミル貝だったはず。大きくてシャリとのバランスが悪い。ネタだけが口に残りました。
大人のツナマヨ。これ美味かったです。スナックエンドウがパリパリで特に美味しかった。
はまぐり。これもネタが大きく最後までネタだけが残りました。ただ味は美味かったです。
口直しのモズク。普通に美味い。
スープ。ワサビのスープだったかな。
赤身。しっかり熟成しており、いい酸味と旨みでした。
トロ。これも間違いなく美味い。
もう一つのスペシャリティ。この食べ方は西川さんが初めらしい。個人的にはもう少しイカの食感が欲しい。ウニの甘みでイカの甘みが感じにくい？でした。
今日は穴子が無くウナギとのこと。正直、鰻屋の中でもトップクラスの焼き加減で驚きました。
赤玉。赤出しに玉子でボリューム感すごい。この時点でお腹いっぱい。
ネギトロ。でも食べれちゃいました。
カステラ的な玉子。個人的にはあまり好きでは無いですが甘すぎず美味しいです。
デザート。別腹です。抹茶プリンに2種類の餡子。
ガリはもちろん自家製で程よい酸味です。酒のつまみでバリバリ食べるのを我慢するのが辛いです。
シャリは赤酢ベースで、もちろん美味しいです。
お酒はソムリエ（多分エキスパートの方かな？）もいてワインもありました。日本酒は好みの味を言えば女将さんがおすすめを出してくれます。今回は三井の寿いただきました。
また再訪したいです。