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9日間熟成させたマグロの中トロ
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ムラサキウニの手巻き
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イサキ
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6日間熟成させたブリ
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〆サバの棒鮨
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ボタンエビ
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キンメダイ-和がらし-
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アワビと煮こごりの肝ご飯
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水タコの沖漬けと辛み大根
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メバチマグロとマダイ
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賀茂ナスとエンドウ豆の冷やし餡かけ
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ニシン-黄身からし添え-
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味噌漬けのイクラとたまり醤油漬けのイクラの小丼
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ノドグロの小丼
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赤だしの味噌汁
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TKGハナサキガニ-たくあん•マグロ-
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TKGハナサキガニ-たくあん•マグロ-
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玉子
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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
全国で活躍するレビュアー
「すし てんちじん」は、すすきの駅より徒歩3分ほどの繁華街のど真ん中にある寿司屋です。お店の営業は、17時00分スタートと19時30分スタートの2部構成となっています。
この日は、土曜日の17時に予約して1人で訪れました。
店内は、1人でも肩肘張らずに過ごすことができる落ち着いた雰囲気。
メニューは、「おまかせコース（税込13,200
円）」のみ。
当日のおまかせコースのラインナップは、
【一品料理】
◼️アワビと煮こごりの肝ご飯
◼️水タコの沖漬けと辛み大根
◼️メバチマグロとマダイ
◼️賀茂ナスとエンドウ豆の冷やし餡かけ
◼️ニシン-黄身からし添え-
◼️味噌漬けのイクラとたまり醤油漬けのイクラの小丼
◼️ノドグロの小丼
◼️赤だしの味噌汁
【にぎり】
◼️イサキ
◼️6日間熟成させたブリ
◼️9日間熟成させたマグロの中トロ
◼️ムラサキウニの手巻き
◼️〆サバの棒鮨
◼️ボタンエビ
◼️キンメダイ-和がらし-
◼️TKGハナサキガニ-たくあん•マグロ-
◼️玉子
つまみとにぎりが交互に提供されるスタイルで、全17品を堪能しました。
にぎりのネタは、どれも大きくカットされ、食べ応え抜群でした。
シャリは、ネタと比べると小ぶりで、赤酢と米酢がブレンドされたバランスの良い味でした。
にぎりだと、濃厚でねっとりした「9日間熟成させたマグロの中トロ」が最も印象的でした。
「TKGハナサキガニ」は、ハナサキガニやマグロなどが入った卵かけご飯を海苔で巻いて食べる一品。遊び心のあるユニークさも良かったです。
つまみでは、柔らかい食感に仕上げられたアワビと濃厚な肝ご飯が味わえる「アワビと煮こごりの肝ご飯」が印象的でした。
値段も1万円代前半とリーズナブルだったので、満足感の高いディナーとなりました。
物腰が柔らかい大将との会話も楽しいひと時でした。