サプレマシーさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細 [食べログ]

この口コミは、サプレマシー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

鮨なんば日比谷日比谷、有楽町、銀座/寿司

24回

夜の点数：5.0
- ￥50,000～￥59,999 / 1人
- 料理・味 5.0
  
  |サービス 4.8
  
  |雰囲気 4.8
  
  |CP 5.0
  
  |酒・ドリンク 4.8

24回目

2024/02 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥50,000～￥59,999

/ 1人

鮨ナンバーワン

日比谷ミッドタウンにあるなんばさん、今年初めての訪問、いつも唸るように美味しいお寿司をありがとう。今回は初めての方をお連れして訪問、あまりの美味しさに感動していた。

◇煮だこ
◇キンキの煮付け
◇1/4にトリミングした余市あん肝
◇焼きからすみ
◇子持ちやりいか
◇ニタリクジラおのみ
◇とらふぐの白子と酢飯
◇黒アワビ
◇対馬の穴子
◆白いか
◆横須賀のヒラメ
◆春子
◆いわし
◆赤貝
◆カツオ
◆ぶり
◆鯖
◆車海老
◆赤身
◆大トロ巻き
◆コハダ
◆トロ
◆大トロ
◆雲丹
◆蛤
◆アナゴ
◇玉
◆まぐろ太巻き(追加)
◇きんきあら汁

魚を丁重に扱い仕込みしたネタはどれも最高、しゃりやネタの温度にもこだわり安定感は抜群である。心を大切にする大将は大好きだ。今年もよろしくお願いいたします

1/4にトリミングした余市あん肝

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煮だこ

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キンキの煮付け

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焼きカラスミ

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ニタリクジラおのみ

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子持ちやりいか

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とらふぐの白子と酢

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黒アワビ

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対馬の穴子

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白いか

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横須賀のヒラメ

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春子

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いわし

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赤貝

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かつお

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ぶり

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さば

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車海老

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赤身

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大トロ巻き

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小肌

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中トロ

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うに

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蛤

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穴子

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あら汁

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太巻きを巻く大将

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大トロ太巻き

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2024/02/13 更新

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23回目

2023/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥50,000～￥59,999

/ 1人

鮨ナンバーワン

2023年の飲食店食べ納めは、鮨なんば、お寿司好きの私は月７回行くが、それでも全然あきることはありません。今年も美味しいお寿司を食べたさせてもらった飲食店の方々に感謝です。

◇煮だこ
◇キンキの煮付け
◇1/4にトリミングした余市あん肝
◇秋田　メジマグロ
◇ニタリクジラおのみ
◇とらふぐの白子と酢飯
◇対馬の穴子
◆白いか
◆横須賀のヒラメ
◆春子
◆いわし
◆赤貝紐きゅう巻き
◆さより
◆カワハギ肝入り
◆カツオ
◆鯖
◆車海老
◆やま幸塩釜赤身
◆トロ
◆コハダ
◆大トロ
◆雲丹
◆アナゴ
◇玉
◆まぐろ太巻き(追加)
◇きんきあら汁
◆赤貝(追加)

飲食店だけでなく、この美味しい素材を提供してくれた漁師の方々や、地球の自然にも感謝ですね

煮だこ

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キンキの煮付け

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1/4にトリミングした余市あん肝

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秋田　メジマグロ

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ニタリクジラおのみ

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とらふぐの白子と酢飯

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白いか

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横須賀のヒラメ

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春子

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いわし

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赤貝ひも

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赤貝紐きゅう巻き

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さより

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カワハギ肝入り

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カツオ

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鯖

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車海老

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やま幸塩釜

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やま幸塩釜赤身

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とろ

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小肌

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大トロ

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雲丹

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アナゴ

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まぐろ太巻き

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あら汁

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玉

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赤貝

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2024/01/22 更新

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22回目

2023/10 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥50,000～￥59,999

/ 1人

寿司ナンバーワン

私の大好きななんばさんに定期訪問、なんばさんのお寿司に触れるといつもこころが和んでしまう。鮨に真面目に向き合う姿勢にはいつも感服する

◇佐島の煮だこ
◇きんきの煮付け
◇江戸前富津かます
◇白子のすり流し
◇あん肝
◇あわび
◇いくら
◇穴子パリパリ焼き
◆白いか
◆平目
◆春子
◆赤貝
◆アジ
◆さんま
◆かつお
◆鯖
◆にたりくじら
◆しまえび
◆赤身
◆中トロ
◆小肌
◆大トロ
◆うに
◆穴子
◆大鉄火巻き
◇玉
◇お味噌汁

赤貝が出てきたことはうれしい。ネタのあしらえがとてもよく、温度まで管理されたしゃりはとてもおいしい。安定感があるのにどれも旨い。写真見てお判りのように、とても美しい。さすがのなんばさんだ

佐島の煮だこ

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きんきの煮付け

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かます

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白子すり流し

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あん肝

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あわび

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いくら

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穴子パリパリ焼き

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白いか

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平目

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春子

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赤貝

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さんま

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かつお

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さば

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にたりくじら

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しまえび

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赤身

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中トロ

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小肌

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大トロ

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うに

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穴子

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味噌汁

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2023/11/22 更新

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21回目

2023/07 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥50,000～￥59,999

/ 1人

鮨ナンバーワン

私の大好きななんばさんに定期訪問、なんばさんのお寿司に触れるといつもこころが和んでしまう。鮨に真面目に向き合う姿勢にはいつも感服する

◇新子ともずく酢の物
◇佐島の煮だこ
◇きんきの煮付け
◇江戸前かます
◇毛蟹ご飯
◇うにコーンすり流し
◇あわび
◇源流うなぎ白焼き
◆白いか
◆エボダイ
◆春子
◆アジ
◆北寄貝
◆カンパチ
◆かつお
◆鯖
◆ぼたんえび
◆赤身
◆中トロ
◆小肌
◆大トロ
◆うに
◆太刀魚
◆豆蛤飯
◆穴子
◆大鉄火巻き
◇玉
◇お味噌汁

なんばさんのお弟子さんのお見せもまた増える。どのお弟子さんもレベルが高く、さすがである。今回の新作、うにコーンすり流しは最高だった。握りもネタもしゃりもすごぶる美味しい

看板

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新子ともずく酢の物

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きんきの煮付け

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江戸前かます

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毛蟹

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うにコーンすり流し

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あわび

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穴子

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白いか

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エボダイ

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春子

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アジ

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北寄貝

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寛八

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かつお

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鯖

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ぼたんえび

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赤身

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中とろ

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小肌

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大トロ

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太刀魚

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豆蛤ご飯

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穴子

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玉

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鉄火巻き

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2023/08/12 更新

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20回目

2023/05 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥50,000～￥59,999

/ 1人

寿司なんばーわん

大好きなお寿司屋さん。なんばさんの作る寿司は芸術的ですばらしい。年４回はお伺いする。今回は、初登場のこはまぐりの吸い物、これがむちゃくちゃ美味しかった。信じられないほどぷりぷりの身で美味しさがにじみ出てくる。ちっちゃい蛤を使うところはほとんどないのだが、いいのが仕入れられるようになったようだ。絶妙の火の入れぐわいによって良さが引き立っている。

◇こはまぐりの吸い物
◇佐島の煮たこ
◇きんきの煮付け
◇トリミングした鮟肝
◇太刀魚
◇毛蟹ご飯
◇白エビ素揚げ
◇あわび
◇穴子パリパリ焼き
◆白いか
◆春子
◆マコガレイ
◆アジ
◆北寄貝
◆かつお
◆いさき
◆赤身
◆大トロ
◆小肌
◆ぼたんえび
◆うに
◆金目鯛
◆穴子
◆大鉄火巻き
◇玉
◇お味噌汁

昔だったらもっとお代わりして食べるところだが、ご老体はもう沢山は食べられない。まあ食べ過ぎて早死にするよりも、この美味しさをまだこの先も長く味わっていきたい。お寿司こそ私の人生そのものだ

こはまぐりの吸い物

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佐島の煮たこ

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きんきの煮付け

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トリミングした鮟肝

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太刀魚

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毛蟹酢飯

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白エビ素揚げ

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あわび

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穴子ぱりぱり焼き

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白いか

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春子

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マコガレイ

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鯵

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北寄貝

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かつお

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いさき

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まぐろ

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大トロ

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ぼたんえび

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うに

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金目鯛

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穴子

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鉄火巻き

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玉

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味噌汁

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ビール

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2023/06/08 更新

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19回目

2023/02 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥50,000～￥59,999

/ 1人

鮨ナンバーワン

日比谷ミッドタウン３階にある。なんばさんの心がこもった握りを食べるといつも嬉しくなる。温度管理もして、ネタも最高で仕込みもしっかりしていて技術を感じるがそれ以上になんばさんの心を感じる

◇煮たこ
◇金目鯛煮付
◇ボタン海老、海老味噌殻乗せ
◇ホタルイカ
◇いわし生姜葱巻き
◇トリミングした鮟肝
◇鮟肝ペーストパン
◇あわび
◆白いか
◆春子
◇穴子皮目パリパリ焼き
◆白甘鯛
◆さより
◆車海老
◆うに
◆かつお
◆赤貝
◆さわら
◆まぐろ漬け
◆小肌
◆中トロ
◆さば昆布
◆にたりクジラ
◆鉄火巻き
◆蛤
◆穴子
◇玉
◆大きい鉄火巻き

いつもどうりと言えば、いつもどうりだが何回来ても新ためて凄いと感じさせてくれる。以前はこれにおかわりをしたもだが、今は、太巻きでは大きい鉄火巻きを追加しただけ（私は１個だけ）。まあ食い過ぎず、味の余韻を楽しんだ方がいいだろう。

今年は他のお店でも赤貝が食べれて嬉しい、一昨年あたりは全然なくてさみしい思いをした。

煮だこ

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金目鯛煮つけ

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ボタン海老海老味噌殻のせ

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蛍烏賊

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いわし生姜葱巻き

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トリミングした鮟肝

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鮟肝ペーストパン

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白いか

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春子

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穴子皮目パリパリ焼き

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白甘鯛

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さより

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車海老

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うに

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かつお

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赤貝

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さわら

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まぐろ漬け

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鉄火巻き

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小肌

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中トロ

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さば昆布

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にたりくじら

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蛤

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穴子

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玉

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鉄火巻き

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2023/03/11 更新

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18回目

2022/10 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥50,000～￥59,999

/ 1人

鮨ナンバーワン

なんばさんの美味しさは他に代えがたい。なんばさんのお弟子さんのお店もすばらしいがなんなさんの気品、しゃり、考え抜かれたつまみはたまらない。

◇佐島のたこ
◇きんきの煮つけ
◇鮟肝
◇鮟肝ペーストパン
◇いわし巻き
◇京田辺のなすとあかうに冷製スープ
◇生帆立の上に焼き帆立のくずし
◇北海道長万部北寄貝串焼き
◇焼き穴子と葉わさび漬け
◇アワビ肝チョコレート
◆白いか
◆春子
◆眞子カレイ
◆細魚
◆かつお
◆北寄貝
◆かわはぎ
◆赤身
◆トロ
◆さば
◆ぼたん海老
◆にたりクジラ
◆小肌
◆穴子
◇松茸、さんまご飯
◇松茸、さんまご飯、いくら乗せ
◇赤だし
◇玉
生帆立の上に帆立を焼いて筋切したもの、この発想がすばらしい。定番のきんきの煮つけの美味しさもたまらないし、1/3までトリミングした肝の美味しさは東洋髄一だ。様々な工夫がいきている。来年も行き続けたい。

佐島タコ

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きんきの煮つけ

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トリミングした鮟肝

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鮟肝ペーストパン

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いわし巻き

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京田辺なすとあかうに冷製スープ

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京田辺のなすとあかうに冷製スープ

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北海道長万部北寄貝串焼き

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焼き穴子と葉わさび漬け

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アワビ肝チョコレート

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白いか

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春子

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眞子カレイ

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細魚

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かつお

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北寄貝

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かわはぎ

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赤身

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トロ

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ぼたん海老

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さば

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小肌

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小肌

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にたりくじら

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穴子

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松茸

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松茸、さんまご飯

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松茸、さんまご飯

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赤だし

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松茸、さんまご飯、いくら乗せ

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玉

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2022/11/14 更新

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17回目

2022/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥50,000～￥59,999

/ 1人

鮨なんばーわん

お寿司は、幾ら技量があってもいくらいいネタ仕入れても、大将の気持ちがこもっているかが大切。その心がよく伝わってくる。それがなんばの寿司だと思う。

◇佐島のたこ
◇シャイニングコーンの冷製スープ
◇きんきの煮つけ
◇くらげの酢の物
◇鮟肝
◇鮟肝ペーストパン
◇いわし巻き
◇北海道長万部北寄貝串焼き
◇黒アワビ
◆ 鱒の子醤油漬け巻き
◇焼き穴子と葉わさび漬け
◇金目鯛と真子鰈のお出汁
◆白いか
◆眞子カレイ
◆かつお
◆アジ
◆春子
◆アラ
◆にたりクジラ
◆さば
◆ぼたん海老
◆金目鯛
◆まぐろ
◆小肌
◆ねぎとろ巻き
◆うに
◆穴子
◇玉

いやーおいしい。1度に毎にちがうしゃりとネタ、最高のネタを最高の状態でだす。丁寧な仕事となんばさんの思いがお寿司に乗り移る。

なんばさんのお弟子さんのお店も増えたがどこもすばらしい。なんばさんの気持ちも伝わっている

佐島のたこ

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シャイニングコーンの冷製スープ

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きんき煮付

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くらげ酢の物

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鮟肝

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鮟肝ペースト

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いわし巻き

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北海道長万部北寄貝串焼き

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黒アワビ

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鱒の子醤油漬け巻き

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焼き穴子と葉わさび漬け

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白いか

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眞子カレイ

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かつお

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アジ

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春子

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あら

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にたりくじら

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ぼたんえび

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金目鯛

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まぐろ

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うに

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あなご

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2022/08/23 更新

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16回目

2022/03 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥40,000～￥49,999

/ 1人

天下無双なお寿司

３月２７日、なんばさんが５連覇無双という番組に出演していた。５人のチャレンジャーと１貫づつ握り、３人の審査員で審査する。挑戦者はそれぞれ得意のネタで立ち向かうので簡単ではない。イカ、マグロ、穴子、鰹と勝負し、４連勝、すべて審査員全員がなんばさんの勝ちを認めた。
最後に登場したしゅん輔さん、見事この勝負も制した。さすがわなんばさん

◇たこ
◇ボタンエビ、殻味噌乗せ
◇金目
◇鮟肝
◇ホタルイカ
◇いわし巻き
◇白子焼き
◇生からすみ
◇バリパリ穴子
◆白烏賊
◆平目
◆細魚（かんぬき）
◆小柱
◆かつお
◆春子
◆白魚
◆鯖昆布しめ
◆金目鯛
◆赤身
◆小肌
◆中とろ
◆大トロ
◆雲丹
◆ハマグリ
◆穴子
◇玉
◆鉄火巻き

丁寧な仕事をしたネタはとてもすばらしい。しゃりは少し小さめ、白いしゃりだが酢ははっきりとしている。ネタとしゃりの温度管理をしっかりして、一番美味しいと感じられる温度でだす。なんばさんのこだわりだ。

ボタンエビ殻味噌乗せ

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鮟肝

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たこ

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金目鯛

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いわし巻き

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ホタルイカ

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生からすみ

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穴子パリパリ焼き

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白いか

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平目

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細魚

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小柱

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かつお

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春子

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白魚

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鯖

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金目鯛

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赤身

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小肌

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中とろ

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大トロ

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うに

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はまぐり

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穴子

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玉

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鉄火巻き

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鉄火巻き

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2022/04/19 更新

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15回目

2022/01 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥40,000～￥49,999

/ 1人

日比の努力

阿佐ヶ谷から日比谷に引っ越してからも大体年４回のペースでお伺いしている。料理店ではお寿司屋さんに行く回数が一番多い。その中でもなんばさんはすばらしいと思う。これ以上のお寿司はないとおもうほどだ。

◇たらの白子すり流し
◇たこ
◇車海老肝殻味噌乗せ
◇からすみ
◇金目鯛
◇あわび
◇とびうお焼き物
◇いわし巻き
◆白いか
◆平目
◆さより
◆小柱
◆車海老
◆鰹
◆春子
◆白魚
◆ぶり
◆かわかぎ
◆鯖
◆赤身
◆小肌
◆トロ
◆雲丹
◆ハマグリ
◆穴子玉子丼
◇玉
◆鉄火巻き

1月7日まだ市場が開いたばかりで、入らない食材や、時間的に難しい食材もあるなか完璧に美味しかった。お米の美味しさ固さぐあい、米酢中心で酸味が少し強めのしゃりはとても私ごのみ、今回も最後は追加で鉄火巻きを頂いた。次回もまた楽しみだ

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2022/02/25 更新

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14回目

2021/07 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥40,000～￥49,999

/ 1人

鮨なんばーわん

日比谷に引越し、阿佐ヶ谷時代よりさらに有名になり、益々予約が取れなくなったなんばさん、これだけの人気だが、料理への研究は怠らない。以前はしゃりとネタの温度を１つ１つにこだわっていて温度を書いたメニューを配っていたが、しゃりの大きさ、硬さなどもネタに合わせて変えている。それがネタにとても合っている。なんばさんの努力が最高のお寿司を生み出す

◇たこ
◇ボタン海老、甲羅味噌乗せ
◇金目
◇北寄貝
◇太刀魚
◇あんきも
◇いわし巻き
◇鮎、肝と身のあえ物
◆スミイカ
◆マコガレー
◆かつお
◆春子
◆あじ
◆しまあじ
◆赤身
◆中トロ
◆小肌
◆大トロ
◆うに
◆オムチラシ
◇玉
◆鉄火巻き

ネタの仕込みは最高、つまみもしゃりも他とは違う特別の味がする。なんばはとってもすばらしい

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2021/09/10 更新

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13回目

2021/05 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥40,000～￥49,999

/ 1人

なんばしっとと

お寿司ではここがナンバーワンと思っている。握りもつまみの美味しさも最高だ。難波さんとカウンター越しにお話しするのもとても楽しい、私にとって心地よい空間がここにある

◇蛸
◇ぼたん海老、甲羅味噌乗せ
◇太刀魚
◇鮟肝
◇さばまき
◇白子
◆いか
◆平目
◆小柱
◆さより
◆鰹
◆赤身
◆トロ
◆トロ２
◆小肌
◆大トロ
◆はまぐり
◆サンタバーバラうに
◆はだてうに
◇玉
◆鉄火巻き

コロナ禍、ミッドダウン日比谷が閉鎖されると営業しようがなくなる。この１年半、幾度も休業にみまわれ、食べれる機会が減ってしまった。まあそれもしょうがない。

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2021/05/05 更新

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12回目

2020/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥40,000～￥49,999

/ 1人

鮨を食べる日々や

フレンチもB級グルメも大好きだが、１番よく食べているのはお寿司。年7日ぐらいは行っている。
情熱大陸にも登場したなんばさん、今一番好きなお店だ。予約はOMAKASEで取れるが席数が少ない。一度行くと行った時に予約が取れるとは言え、人気がですぎて１年待ちになってしまった。幻のお店にならないことを願っている

◆いくら巻きずし
◇蛸
◇きんきに煮付け
◇ボタン海老、甲羅入り海老味噌乗せ
◇さば海苔巻き
◇鮟肝
◇ふぐ焼き白子出汁付け
◆白烏賊
◆平目
◆小柱
◆細魚
◆鰹
◆車海老
◆春子
◆北寄貝
◆アラ
◆トロ
◆小鮪
◆トロ
◆蛤
◆穴子
◆玉

定番のぼたん海老はたまらない。鮟肝は半分を切り落として美味しいところをつかう。白烏賊は薄く切って重ねるわざ、素材も仕込みもすばらしい。しゃりは温度変化で表情が変わる。少し小さく握るが、存在感があるしゃり、このしゃりが大好きだ。いつまでも通い続けたい

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2021/03/22 更新

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11回目

2020/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥40,000～￥49,999

/ 1人

情熱もナンバーワン

先日情熱大陸で放送されたばなんばさん、実はちょうどこの日も取材に来られていた。なんばさんの
お寿司に対する情熱が溢れいるのがよく伝わったのではと思う。

日比谷ミッドランドに３階にあるなんばさん、ここに来た人のほとんどがなんばの鮨のとりこになる

◇たこ
◇穴子皮目パリパリ焼き
◇鯖海苔巻き
◇鮟肝
◇パンに肝ソース乗せ
◇おわん
◆白いか
◆北寄貝
◆ヒラメ
◆アジ
◆春子
◆しまあじ
◆かつお
◆さば
◆赤身
◆中トロ
◆大トロ
◆秋刀魚
◆蛤
◆うに
◆オム穴子ちらし
◆トロ巻き
◇玉

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2020/11/28 更新

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10回目

2020/07 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥40,000～￥49,999

/ 1人

鮨ナンバーワン

お寿司屋さんでここが一番と思っているお店。東京ミッドタウン日比谷３階にある。ネタの良さもあるが丁寧な仕込みには頭がさがる。イカは薄く切って重ねるころでとろとろの食感を出す。しゃりとネタと温度にもこだわり、最高のつまみと寿司に仕上げる。ほんとうにすばらしい

#タコ
#ボタン海老#海老味噌と殻
#穴子#白焼き
#金目鯛
#鮟肝
#鯖#海苔巻き
#鮟肝#パン
#白烏賊
#北寄貝
#鯵
#いさき
#かつお
#春子
#赤身
#トロ
#大トロ
#新子
#大トロ炙り
#蛤
#雲丹
#オム#穴子
#鉄火巻き
#玉

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2020/10/14 更新

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9回目

2020/03 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥40,000～￥49,999

/ 1人

鮨ナンバーワン

#鮨#ナンバーワンだと思っている#なんば日比谷　大将のこだわりは物凄い、１つ１つネタとしゃりの温度を変え、握りの固さも大きさも変える。こだわりのつまみも絶品。すばらしい

#ぼたん海老#味噌甲羅入り
#子持ちヤリイカ
#鮟肝
#肝ペースト#ジャン・フランソワ#パン
#北寄貝#うに#酢飯#クラムチャウダー
#勝浦#マグロ#ステーキ
#北寄貝
#穴子#ぱりぱり焼き
#しろいか
#鳥貝
#平目
#さわら
#車海老
#春子
#アラ
#鯖
#カツオ
#赤身
#トロ
#小肌
#アワビ
#河豚白子
#穴子
#太巻き
#干瓢巻き

予約は#OMAKASE だが開始から1分以内に満席になる。常連は行った時に取れる人もいるがそれでも9か月先、幻のお店になりつつある

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2020/09/01 更新

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8回目

2020/01 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥30,000～￥39,999

/ 1人

私のなんば、マイナンバー

今年の鮨の食いはじめはなんば日比谷、なぜかミシュランの星はないが、日本で一番美味しいのではと思うすし店。1月7日お年賀で訪問した。市場は1月5日からなので7日だと魚が微妙かと思ったが素晴らしいお寿司だった。

◇佐島の煮たこ
◇ボタン海老に海老殻と海老味噌
◇網走の釣りキンキ
◇三陸岩手のしめ鯖海苔巻き
◇余市のあん肝を野菜とペーストにし食パンに
◇蒸し鮑
◇自家製からすみ
◇穴子ハリパリ焼き
◇これから使う魚でとったスープ
◆白イカ
◆淡路のヒラメ（3日寝かせ）
◆北九州の白甘鯛（11日寝かせ）
◆山口萩の鰆（12日寝かせ）
◆千葉のくえ（12日寝かせ）
◆車海老
◆長万部のホッキ貝
◆ホッキ貝の貝スープ
◆かすご
◆富山のぶり（4日寝かせ）
◆山口の鰹
◆大間のマグロの赤身
◆中トロ
◆コハダ
◆サービスの大トロ：お年賀
◆黒雲丹
◆穴子
◆たまごに海老の殻
◆太巻き：追加
◆マグロ巻き：追加
◆干瓢巻き：追加
◆お年賀のお土産：ちらし鮨

つまみもお寿司も完璧と言えるほどおいしい。定番のボタンエビの海老殻味噌、きんきの出汁汁、シメサバ海苔巻き、穴子のパリパリ焼、どれも素晴らしくおいしく次回訪問まで待ち遠しくなる。

しゃりは小さくでもはっきりしゃりを主張してるのがいい。口のなかでとろけるイカ、薄く切って合わせるわざとらしいが素晴らしい。

今年は正月早々なんばで食べれて、いい年がスタートした

佐島の煮たこ

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ボタン海老に海老殻と海老味噌

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網走の釣りキンキ

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陸岩手のしめ鯖海苔巻き

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余市のあん肝を野菜とペーストにし食パンに

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蒸し鮑

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自家製からすみ

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穴子ハリパリ焼き

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これから使う魚でとったスープ

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白イカ

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淡路のヒラメ（3日寝かせ）

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北九州の白甘鯛（11日寝かせ

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山口萩の鰆（12日寝かせ）

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千葉のくえ（24日寝かせ）

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車海老

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長万部のホッキ貝

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ホッキ貝の貝スープ

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かすご

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富山のぶり（4日寝かせ）

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山口の鰹

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大間のまぐろ

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大間のマグロの赤身

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大間のマグロの中トロ

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コハダ

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サービスの大トロ：お年賀

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黒雲丹

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穴子

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たまごに海老の殻

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太巻き：追加

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マグロ巻き：追加

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干瓢巻き：追加

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お年賀のお土産：ちらし鮨

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2020/01/16 更新

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7回目

2019/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥30,000～￥39,999

/ 1人

鮨ナンバーワン

日本で一番美味しい鮨屋ではないかと思っている。日比谷ミッドタウン３階、今回は貸切会、いつも楽しく頂いているが、この日はさらに話が弾む。

◇新イクラ
◇横須賀たこ
◇金目鯛
◇増毛ぼたん海老、海老味噌殻
◇余市鮟肝
◇あん肝のパテ、ジャン・フランソワ」さんのパン
◇イワシの海苔巻き
◇穴子パリパリ焼き
◆白いか
◆メイチ鯛
◆鯵
◆宇部車エビ
◆石垣鯛
◆春子
◆秋刀魚
◆かつお
◆赤身
◆中トロ
◆大トロ
◆小肌
◆あわび
◆うに
◆穴子
◆玉
◆太巻き
◆鉄火巻き
◆干瓢巻き

新いくらが出てきた。出始めのイクラは皮目が柔らかくとろけるようでとてもおいしい。鮟肝は半分以上を取り中心部分だけをつかう。定番のぼたんえびの美味しさはたまらないし、甘鯛の汁は最高。

おつまみのおいしさは格別だが、にぎりがさらにおいしい。小さいにぎりだが、存在感がはっきりした、でも固すぎることなく口の中で溶けていく。

ネタのこだわりもすばらしい。

新イクラ

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横須賀たこ

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金目鯛

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増毛ぼたん海老、海老味噌殻

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余市鮟肝

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あん肝のパテ、ジャン・フランソワ」さんのパン

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イワシの海苔巻き

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穴子パリパリ焼き

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白いかイワシの海苔巻き

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メイチ鯛

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鯵

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宇部車エビ

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宇部車エビ

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石垣鯛

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春子

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秋刀魚

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かつお

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赤身

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中とろ

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大トロ

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小肌

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あわび

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穴子

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うに

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うに

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玉子

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太巻九連

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鉄火巻き18連

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干瓢巻き

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2019/09/20 更新

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6回目

2019/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.8 ］
￥30,000～￥39,999

/ 1人

鮨なんばーわん

今、私にとって１番好きかもしれないお寿司屋さん、日比谷ミッドタウン３階にある。昼夜一回づつ、カウンター９席と個室がある。OMAKASEでネット予約するが一瞬で予約が終了する。予約は超困難なのだがなんとしても行き続けたいお店である。

◇たこ
◇増毛ぼたん海老、殻を焼き海老味噌と合わせ乗せ
◇きんきの煮つけ（骨だし）
◇鮟肝
◇鮟肝パテ、ジャン　フランソワ食パンに乗せて
◇締めさば、生姜巻き、愛知　衣崎の海苔
◇鮑の肝シャーベット
◇東京湾穴子ぱりぱり焼き
◆しろいか
◆石垣貝
◆平目
◆すずき
◆アジ
◆春子
◆鰹
◆赤身
◆大トロ
◆中トロ
◆こはだ
◆アワビ
◆金目鯛
◆雲丹
◆穴子
◆玉
◆太巻き追加
◆鉄火巻き追加

つまみからすばらしすぎるおいしさ。素材の良さがひかる蛸、なにも入れずにあっさり炊き、フレッシュ感を感じる。きんきの煮つけは、骨からとった出汁がもうたまらない。さばの巻物、酢でしめたしっとりとした鯖の味わいおどろくおど、

丁寧な仕事が光るんんばさん、しろいかは、丁寧に薄く平たく切ったのを重ねる。こうすることでとろっとした食感が得られる。ネタの温度、しゃりの温度までこだわりをもって提供する。どれもすっきりと、でもおいしい味は十分に出ている魚は、仕入れの良さだけでなく、処理の丁寧さがなせるわざなのだろう。

しゃりもとても大好きだ、３種類のブレンドで赤須のつんとくる酸味ではないが、塩気と酸味がネタに負けずに主張する。温度を変えることでその主張をコントロールしている。小さいしゃりだが、その分、お米は大きめで主張している。一瞬米粒感を感じるがそれが口の中でとけていく。

いつも追加をするがそれでも値段は跳ね上がることはない。

大将とのお話はいつも楽しいし、居心地も味も、お店の雰囲気も最高だ

たこ

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増毛ぼたん海老、殻を焼き海老味噌と合わせ乗せ

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きんきの煮つけ（骨だし）

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鮟肝

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鮟肝パテ、ジャン　フランソワ食パンに乗せて

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締めさば、生姜巻き、愛知　衣崎の海苔

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鮑の肝シャーベット

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東京湾穴子ぱりぱり焼き

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しろいか

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石垣貝

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平目

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すずき

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アジ

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春子

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塩釜延縄

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赤身

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大トロ

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中トロ

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こはだ

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アワビ

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金目鯛

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淡路赤ウニ

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雲丹

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穴子

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太巻き追加

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鉄火巻き追加

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2019/08/22 更新

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5回目

2019/04 訪問

夜の点数：4.9
- ［料理・味4.9
- | サービス4.8
- | 雰囲気4.7
- | CP5.0
- | 酒・ドリンク4.8 ］
￥30,000～￥39,999

/ 1人

なんばーワンのお鮨を食べる日々や

阿佐ヶ谷の鮨なんば大将が日比谷にお店をだして１年がたった。阿佐ヶ谷時代からの定番もあるが、
にぎりの良さとかつまみの良さはなんばさんのごだわりから何処にも負けない絶品なものになっている。予約はOMAKASEで毎月開始から3秒でなくなる。もう幻なったとも言えるなんば日比谷でこうやって食べれるのが嬉しい

◆牡蠣
◆ボタン海老
◆ホタルイカ
◆金目鯛につけ
◆鮟肝
◆子持ちやりいか
◆あわび
◆ふぐ白子、酢飯リゾット
◆しろいか
◆赤貝
◆小室さん（眞子さまの彼、マコガレー）
◆石鯛
◆さより
◆車海老
◆春子
◆さわら
◆鰹
◆那智勝浦の大トロ
◆中トロ
◆小肌
◆鯵
◆あかむつ
◆鯛・鰆・キンキの出汁の稲庭うどん
◆鳥貝
◆うに
◆たこ
◆玉
◆太巻き追加
◆鉄火巻き追加

品数が多いのもあってしゃりの量は少ない。その分、酢と塩が効いており存在感のあるしゃりでこれがたまらなくいい。鯵だけはネタが大きくしゃりの量も違う。温度管理だけでなくしゃりの大きさ細かく変えていくなんばさんの技はさすがだ。

つまみものは熱の入れ方が絶妙で、子持ちヤリいかはこれ以上おいしいものは他にない。足の速いものでもぷりっと新鮮でおいしく。上手く熟成させて味をだしているものは、歯ごたえも味のつきかたもすばらしい。

常に最高を追求するなんばさんは段々他の追従をゆるさなくなってきている機がする。真の意味で日本でナンバーワンのお鮨やと行っていい。

黒あわび

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鮟肝

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ボタン海老

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牡蠣

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ホタルイカ

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金目鯛煮つけ

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子持ちやりいか

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ふぐ白子、酢飯リゾット

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しろいか

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赤貝

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小室さん

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石鯛

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さより

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車えび

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春子

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さわら

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かつお

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(樋長)那智勝浦まぐろ

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大トロ

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中とろ

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小肌

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あじ

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うに

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あかむつ

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鯛・鰆・キンキの出汁の稲庭うどん

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トリガイ

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玉

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太巻追加

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鉄火巻き追加

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2019/05/13 更新

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サプレマシーさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細

鮨なんば日比谷日比谷、有楽町、銀座/寿司

ジャンルから探す

予算

営業時間

サプレマシーさんが投稿した鮨 なんば 日比谷（東京/日比谷）の口コミ詳細

鮨 なんば 日比谷日比谷、有楽町、銀座/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

サプレマシーさんが投稿した鮨なんば日比谷（東京/日比谷）の口コミ詳細

鮨なんば日比谷日比谷、有楽町、銀座/寿司