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天然本鮪 中トロ
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お造り盛り合せ
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アオリイカ
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いくら風
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トロタク トロタクキャビア載せ 玉子焼き
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前菜
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北海道産鰤 幽庵焼き
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クエ
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〆サバ
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アオリイカ
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バフンウニ
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天然本鮪づけ
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竹の子とズワイガニの茶わん蒸し
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ヒラマサ
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車エビ
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天然本鮪 中トロ
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いくら風
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赤だし
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抹茶のパンナコッタ
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穴子
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八丈島金目鯛
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天然本鮪 中トロ
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北寄貝
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天然本鮪 赤身/中トロ
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北海道産鰤 幽庵焼き
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クエ
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〆サバ
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バフンウニ
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天然本鮪づけ
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竹の子とズワイガニの茶わん蒸し
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ヒラマサ
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車エビ
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穴子
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トロタク トロタクキャビア載せ 玉子焼き
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玉子焼き
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赤だし
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抹茶のパンナコッタ
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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
新宿三丁目の喧噪から雑居ビルエレベーターを上がれば、凜とした和の静寂空間。職人さんは気さくですが、食に対する姿勢と腕の確かさは並々ならぬモノがあります。前菜の鱧から確信出来ましたが包丁さばきが名人域です。握りも美しく艶ある仕上がり。絶妙な加減で握られた赤酢のシャリが口の中ではらりとほぐれます。脂うまいだけでは無く味模様が深みある天然本鮪、明礬極小控えで芳醇な味わいが泡雪のごとくスッと退く根室産バフンウニなどなど、ネタが逸品なのは言うに及ばず、特選素材を最大限引き出す仕事っぷりが凄まじい。〆サバは黒ごま仕込んで白板昆布載せ、アオリイカには男鹿半島竹炭塩、車海老には海老味噌載せ、クエにはボリビア産岩塩・・・まったく拘りっぷりが常軌を逸してます。至高の食を追求した仕儀ですね。とは言え堅苦しさはなく、気安い接遇と余裕の伝わる懐の広さは達人の矜恃なのでしょう。(お隣の客に至っては生魚が無理な外国人さんがいる団体でしたが、きっちり対応されてました。)季節の甘味は抹茶のパンナコッタでしたが、これまた最高なお品で食通の街リヨンからお越しのシェフとパティシエが作り方を乞うたとの事。そんな逸話も納得の神品ですよ。あと、これは特筆すべきなのですが、こちらのお鮨屋さん、お茶が誠に美味しい。これまた一流のお店の証左、ですよね。出だしから最後まで、どこを取っても最高なお店、鮨 みや川さん力強くお奨め出来ます。
この日のお品々
◆前菜 ゆば鮪の酒盗載せ 万願寺唐辛子鰹節和え
子持ち昆布煮凝り 蛸やわらか煮 鱧湯引き
◆お造り盛り合せ 淡路島天然真鯛 天然本鮪 赤身/中トロ
八丈島金目鯛 ホタテキャビア載せ 北寄貝
◆旬菜 北海道産鰤 幽庵焼き
◆握り1０貫以上 土佐産クエ すだち・ボリビア産岩塩
〆サバ 黒ゴマ仕込み 白板昆布載せ
アオリイカ 男鹿半島竹炭塩
根室産 バフンウニ
天然本鮪づけ 和辛子載せ
ヒラマサ 醤油・青ゆず
車エビ エビ味噌載せ
天然本鮪 中トロ
いくら風 しょうゆ漬け
穴子
◆蒸し物 竹の子とズワイガニの茶わん蒸し
◆巻物 トロタク トロタクキャビア載せ 玉子焼き
◆香の物
◆汁物 赤だし
◆季節の甘味 抹茶のパンナコッタ