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銚子の煮蛸、とても太い部分でしたがそのまま頂いても十分な旨味と甘味が感じられて味わい深かったです
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鰹は爽やかな薫香
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白甘鯛の塩焼き、鯛好きには堪りません
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銚子のあん肝は脂が乗って来る前のほわっとした感触
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ご一緒した皆さんが驚かれた美味しさの鯵、「美味しい」の連続でした
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蛤出汁の茶碗蒸し、とろとろで超濃厚な旨味
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館山のサゴチ・鰆の幼魚は棒鮨にされたものの皮目を炭火で炙って
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温められた唐墨、酒泥棒が大勢いて皆さん日本酒が進んでいました。千葉のお酒も美味しかったです
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金目鯛、優しい所作で握られる一貫
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小肌、酢加減はちょうど良い塩梅でした
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縞鯵、独特な香りが印象的
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銚子で採れた鮪を赤身は漬けで、とても良い香り
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中トロ
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大トロ
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富津の墨烏賊、濃厚で歯応えも凄かったです
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煮蛤、今は鹿島辺りが有名ですが、昔は船橋でも良く採れました
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富津の鯵
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竹岡の車海老、随分と大きかったです
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唯一の北海道産、馬糞雲丹
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穴子、程良い量の詰めで香りも味わえました
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お椀、見た目はシンプルですが車海老の殻や魚介の様々な出汁が出ていてびっくりするくらい美味しかったです
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江戸前の玉子焼き、サイズは小さめ
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最後は干瓢巻き、お腹も十分になり完成されたコースだと思いました
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箸休めのわかめはポン酢で
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味が強過ぎず、小さめサイズのカット
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内観、大将の所作が見やすい内装
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外観、それ程奥まった場所でも無いですが、店内は静かでした
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外観、お手洗いの際はカウンター席の奥の潜戸を抜けて。茶室の様で面白かったです
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東京ミッドタウン八重洲の3階、Tablecheckで「おかませコース」(¥35,000)を予約して伺いました。シンプルな見た目から受ける印象を超える美味しさの料理、優しい所作で握られる寿司に魅了されました。大将のお人柄もあって良い雰囲気で千葉県産・江戸前を楽しめた素晴らしい時間でした。季節が変わったら是非再訪したいです。
料理は銚子の煮蛸から。目の前で切られた太い蛸から旨味が滲み出ます。鰹、青柳、白甘鯛の塩焼き、あん肝に続いて供された富津の鯵の一皿はその美味しさに思わず周りの方と顔を見合わせる程でした。茶碗蒸しも蛤の濃い旨味に感動…。シンプルな見た目から受ける印象を超える美味しさがありました。
大将の握りはとても優しい所作が印象的。ネタはやや大振りでシャリの大きさは普通くらいだと思いますが、寿司を摘んだときに”軽く”感じました。その為か食感が優しくてネタとシャリが一体になるのが早い感じがしました。
金目鯛、小肌、縞鯵、そして鮪も千葉県産、墨烏賊はネタが厚く切られていてインパクトがありました。煮蛤、鯵、大きさに驚いた車海老、唯一の北海道産の雲丹、穴子…。千葉県産・江戸前のネタはいずれも素晴らしく、道産の雲丹(勿論、とても美味しかったですが)が無かったとしても十分にコースとして成り立つのではと思う程です。
江戸前の玉子焼きと干瓢巻きの前に供されたお椀も出汁がとても豊かで最後まで唸りました。あっと言う間に2時間半が過ぎて久し振りの長居になりましたが、カウンターで同席頂いた方々にも恵まれてとても幸せな時間になりました。
ご馳走様でした&ご覧頂きありがとうございました