最旬の車海老、アワビ、新イカ、新子はこの名店で食べろ!Tokyo Restaurant info; Savor prawn, abalone, squid, konoshiro gizzard shad in very best season! | SUSHI TIMES

最旬の車海老、アワビ、新イカ、新子はこの名店で食べろ!Tokyo Restaurant info; Savor prawn, abalone, squid, konoshiro gizzard shad in very best season!

春夏秋冬食べたい寿司ではありますが、いまが旬の夏のネタもとりわけ旨い。アワビ、新イカ、そしてそろそろ新子が登場……。今の季節だからこそ行きたい、職人技が光る握り自慢の寿司屋と車海老の旨い名店をご紹介しよう。

夏の食卓が華やぐ車海老の鮮麗
『うぶか』 UBUKA

「旨み、甘み、食感とすべてにおいてバランスのとれているのが車海老。姿で言えば伊勢海老ですが、味なら車海老。海老の王様といっても過言ではないですね」

開口一番、熱くこう語るのは、荒木町の甲殻料理専門店『うぶか』のご主人加藤邦彦氏。確かに、プリッと弾力のある歯応えと品のよい甘み、そして茹でると朱に染まる縞模様も艶やかなその姿は、江戸っ子にも好まれたのだろう。天ぷらに寿司にと、江戸前の粋な味を代表する食材のひとつでもある。

天然ものの車海老の旬は6〜10月。数あるレパートリーの中でも、最大限に甘みが引き出されるのがこの逸品。殻付きのまま190℃の油で約10秒間サッと油通しした車海老は、高温で瞬間的に火を通すことで旨みが凝縮。食感はレアながら生とは一味違う豊かな甘みを、熟成させてまろやかさを増した赤酢の酢飯が寄り添いつつ引き立てる。今だけの最高の味わいを堪能したい。

A five-minute walk from the Tokyo Metro’s Yotsuya-sanchome Station on the Marunouchi Line, Ubuka is a Japanese restaurant located in Araki-cho, an area of Shinjuku lined with restaurants, where you can taste a crustacean-centric course based on traditional Japanese culinary. Paradise for shellfish enthusiast, it is the only restaurant in Tokyo that focuses on shellfish.

Shellfish are also seasonal depending on their types, and their courses reflect this by using a variety of cooking skills and ingredient combinations. This is meant to give guests new perspectives on shellfish and their potentials.

Ubuka does not present itself as a high-class Japanese restaurant. Within a comfortable and chic space, guests are served with the best quality cuisines. Wine, Japanese sake and Shaoxing wine are selected by sommelier, also service and menu in English are available. This is the place you should enjoy shellfish with your friends or your loved one.

Pocket concierge

職人技が光るアワビを堪能
『鮨辰』 SUSHITATSU

駒沢の裏通りにありつつ、予約客がひきもきらない『鮨辰』。人気の秘密は店主・浜野章氏の握りの技術の高さ。そして、築地から仕入れる抜群のネタを扱いながら、おまかせコースが¥13,000からというコストパフォーマンスの高さだ。

ホタテや赤貝のように、1年を通して味わえる貝もあるが、その多くにはほかの魚同様、旬がある。旬を迎えた貝は旨み成分のグリコーゲンをたっぷり含み、身には弾力がある。夏はアワビが旬を迎える楽しみな季節。

浜野氏いわく「活けや蒸し、包丁の入れ方で味わいが変わるのも貝の面白いところ。それぞれの個性をきっちり“活かす”仕事をするように心がけている」はらりとほぐれるシャリとともにアワビを味わえば、口中にふわり初夏の風が吹く。

“Sushitatsu”is located on the back street of Komazawa street and is hard to make reservation. The restaurant is known for high level teqhnique of chef Akira Hamano. Although he deal with special ingredients from Tsukiji market, its budget is from 13,000 yen for Omakase-course.

There are shells which can be eaten all year around such as scallops or ark shells, however , many of them has the best seasons. Shells in best season contains glycogen as delicious taste and chewy texture. Abalones come into seasons and entertain us in summer.

Chef Hamano says “Shells are interesting because they change the taste according to how to cook, as fresh, steam or cutting. ”

空間すべてで移ろう旬を表現
『鮨かねさか』 SUSHI KANESAKA

室町時代の花器に季節に合わせた花を生け、魯山人の器で寿司を供する。旬をとらまえた本物志向。それは金坂真次氏が握る寿司にも見て取れる。

ネタはいずれも繊細な江戸前仕事を施したもの。色鮮やかに茹でた車海老には芝海老のおぼろを隠し、常に火加減に目を配り煮上げた蛤はふわりと柔らかく上品に香る。心を砕くのは香りと食感、そしてバランス。余韻は脳裡に刻まれ、また足を運ぶことになる。

夏には新子や新イカがお目見えし、旬の握りで粋人の舌を喜ばせてくれる。

If you would like try some excellent Edomae (classic Tokyo-style) sushi but are intimidated by the stern and exacting atmosphere depicted in recent movie “Jiro Dream of Sushi,” the tiny (counter-only seating) and accessible Sushi Kanesaka might be just right for you. Located in the Ginza area and run by chef-owner Shinji Kanesaka, the sushi here is of a superb quality, as well as distinctive. So much so, in fact, that loyal customers call this type of sushi “Kanesaka style.”

Of course, care is taken to serve only the best-quality seafood of the season, but the rice is a little on the firm side, and red rice vinegar is used, which imparts just a slight pinkish hue and slightly different — perhaps brighter — flavor. As in the style of the high-end sushi establishments, the freshly cooked rice is gently formed (so that air pockets still exist within the rice) and served one at a time, so that the rice is ever so slightly warm to the touch. The result is truly delicious, providing a good base for the amazing neta (sushi toppings), deserving of its ranking of two Michelin stars.

Savor Japan

店舗情報 Restaurant Information

うぶか
東京都新宿区 荒木町2−14 アイエス2ビル
四谷三丁目駅
03-3356-7270
食べログ

UBUKA
Aies2 bldg, 2-14, Araki-cho, Shinjuku, Tokyo
Yotsuya-sanchome Station
+81-3-3356-7270
Yelp

鮨辰
東京都世田谷区駒沢4-18-14
東急田園都市線「駒沢大学駅」徒歩8分
03-3795-5311
食べログ

Sushitatsu
4-18-14, Komazawa, Setagaya,Tokyo
Komazawa-daigaku Station
+81 3 3795 5311
Yelp

鮨かねさか
東京都中央区銀座8-10-3 三鈴ビル B1F
東京メトロ銀座駅 [A4]出口より徒歩5分
食べログ

Sushi Kanesaka
B1/F Misuzu Bldg, 8-10-3 Ginza Chuou-ku, Tokyo
5mins from Ginza Station / 5mins from Shinbashi Station
+81 3 5568 4411
Yelp

出典:東京カレンダー