アダログさんが投稿した鮨たかはし（東京/銀座一丁目）の口コミ詳細 [食べログ]

この口コミは、アダログさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

鮨たかはし銀座一丁目、宝町、京橋/寿司

3回

夜の点数：4.5
- ￥30,000～￥39,999 / 1人
- 料理・味 -
  
  |サービス -
  
  |雰囲気 -
  
  |CP -
  
  |酒・ドリンク -

3回目

2024/04 訪問

夜の点数：4.5
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

10年後も

夜ごはん

【食べログ寿司TOKYO百名店2022】

■おまかせ¥33,000（税込）

2024年3月で10周年を迎えた『鮨たかはし』。銀座の地で27歳で独立し、当店をオープン。いまや20代でデビューする鮨職人も珍しくないが、10年前であれば異例でしょう。そして、10年も続けるなんて、本当にすごいこと。

今回も毛蟹のキャビア載せからスタート。毎度この毛蟹を楽しみにしている自分がいる。そして、鰹の握りが素晴らしい。おそらく鰹のたたきを、鰹とシャリの間に忍ばせ、重厚な味覚を演出している。肉厚に切られた鯵のジューシーさは、なんとも艶っぽい。おなじみのフライは、今回太刀魚。自家製のタルタルソースがやはり美味しく、お新香でお口直しのあとには鮪3貫へ続く至福の流れ。

お会計は、ソフトドリンクを飲んで2人で¥69,500ほど。銀座の地で、ひとり¥40,000を切る金額も実にありがたい。もう10年通いたいと思わせてくれる鮨屋だ。

01.毛蟹キャビア
02.鳥貝煮蛸
03.鰹
04.真鯛
05.子持ちヤリイカ
06.あん肝
07.鯵
08.小肌
09.太刀魚フライ自家製タルタルソース
10.中トロ
11.大トロ
12.鮪漬け
13.鰻きゅう
14.北寄貝
15.車海老
16.雲丹
17.赤だし
18.穴子
19.ネギトロ巻き
20.玉子

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2024/04/28 更新

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2回目

2023/10 訪問

夜の点数：4.3
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

無駄がない

夜ごはん

【食べログ寿司TOKYO百名店2022】

■おまかせ

2回目の訪問となる『鮨たかはし』へ。
27歳で独立を果たし、銀座の一等地にオープンして以来、予約の取れない鮨店のひとつとなった名店。

「毛蟹キャビア」から始まり、「ズワイガニのコロッケ」、当店の顔ともいえるこの2品は外せないし、わかっていても頬が緩む美味しさ。
また、この日のハイライトとして印象的なのが、「アジ」。アジに添えるガスパチョのようなソースは、なんとイクラを裏漉ししたもの。濃厚なイクラソースがアジを引き立てるから不思議。9〜10月の時期限定だそうだ。

ややぬるめで固めに仕上げたシャリは、かなり攻めている印象だが、この芯の残るシャリが妙にいい。タネとの一体感も良好。そして、御料理も接客もお弟子さんたちの動きも、すべて無駄がないのがなんとも居心地がいい。次の訪問も楽しみだ。

01.毛蟹
02.煮蛸
03.カツオ
04.白海老
05.ズワイガニのコロッケ
06.カワハギ
07.中トロ
08.アジ　いくら裏漉しソース
09.コハダ
10.大トロ
11.赤身漬け
12.鰻
13.イクラ
14.ホッキ貝
15.車海老
16.穴子
17.赤だし
18.ウニトロたく巻き
19.玉

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2023/10/13 更新

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1回目

2023/04 訪問

夜の点数：4.0
- ［料理・味-
- | サービス-
- | 雰囲気-
- | CP-
- | 酒・ドリンク- ］
￥30,000～￥39,999

/ 1人

鮨を科学する

夜ごはん

【食べログ寿司TOKYO百名店2022】

■コース¥33,000（税込）

かつて、寿司職人のキャリアは「飯炊き3年、握り8年」と言われ、20代や30代の職人が店を持つなんてことは稀の稀。しかし時代も変わり、今では20代の鮨職人も珍しくないなか、先駆けとも言えるのが『鮨たかはし』の店主・高橋潤氏。東京を代表する鮨の超名店『鮨さいとう』で研鑽を積み、2014年当時、若干27歳の若さで銀座に独立を果たした。2020年には共著で『すしのサイエンス：おいしさを作り出す理論と技術が見える』を上梓したことでも有名（まだ読めていない）。

もちのろんで予約困難なのだが、どうにか席を確保することができ、初訪問。店内は落ち着きのあるL字型のカウンター。隣との間隔はやや狭め。

料理は、おまかせコース税込¥33,000のみ。
約20品程度。構成が独自的で面白い。基本、酒肴から握りへの流れだが、合間合間につまみが挟まれる。象徴的なのが「ズワイガニコロッケ」である。大トロと赤身の握りからの“カニコロ”は、当店を象徴するようなハイライトだろう。濃厚でリッチな味わい。当たり前にめちゃんこ旨い。

また、出だしで掴まれること請負。
お店を象徴するひと品でもある挨拶代わりの「毛蟹」。みっちりと身と蟹味噌が詰まっており、塩と甘酢が用意されるがそのままでも十分。トップのキャビアも塩みをプラスしてくれる。続いて出される「鳥貝」と「煮蛸」。プルンと弾ける食感に海の香りや味を感じられる鳥貝と、しっとりグニュっとした食感に甘めの味付けをされた「煮蛸」のコントラストは印象的だ。
中盤で出される「ホッキ貝のオイル漬け」と「あん肝」も構成に強いインパクトを与えている。

シャリは、薄めの赤酢。酸味や塩気は穏やかに、温度は低めに感じられた。固めの炊き具合が非常に好みで、粒感のあるシャリだ。
3品目でさっそく登場する握りの一発目「カツオ」。マグロの皮のタタキとねぎをシャリとタネにはさみ、とてもインパクトのある一貫に仕上がっている。

ソフトドリンク二杯いただいて、お会計は、¥34,650。個人的には一品、二品あるとおなかも満たされ、嬉しいところ。しかし、独自のアプローチと構成が愉しく、“鮨を科学する”片鱗が感じられた。ぜひまた訪れたい鮨屋だ。

1.毛蟹
2.鳥貝と煮蛸
3.カツオ
4.真鯛昆布締め
5.すっぽんの茶碗蒸し
6.縞鯵
7.中トロ
8.京都物集女産筍と青森県産アイナメのお椀
9.ホッキ貝のオイル漬け　
10.あん肝
11.コハダ
12.大トロ
13.赤身
14.泉州水茄子　牛蒡
15.ズワイガニコロッケ
16.アジ
17.車海老
18.穴子塩
19.赤出汁
20.雲丹トロたく巻き
21.玉

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2023/05/05 更新

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アダログさんが投稿した鮨たかはし（東京/銀座一丁目）の口コミ詳細

鮨たかはし銀座一丁目、宝町、京橋/寿司

ジャンルから探す

予算

営業時間

アダログさんが投稿した鮨 たかはし（東京/銀座一丁目）の口コミ詳細

鮨 たかはし銀座一丁目、宝町、京橋/寿司

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

アダログさんが投稿した鮨たかはし（東京/銀座一丁目）の口コミ詳細

鮨たかはし銀座一丁目、宝町、京橋/寿司