こだわりThe craft
同じ日は、二度とない。No two days are the same.
その日に上がったものだけを、その日のうちに。仕込みは毎朝ゼロから。昆布〆、漬け、煮切り——ひと手間で魚の輪郭が変わります。昨日と同じ味を、今日そのまま出すことはありません。Only what came in that morning, served that evening. Preparation starts from nothing each day — kelp-curing, marinating, glazing. Small steps redraw each fish; yesterday's taste is never simply repeated.
— 大将・黒政（架空の設定です）— The itamae, Kuromasa (fictional)
仕事The work
三つの、当たり前。Three plain things.
シャリRice人肌の温度でAt body temperature赤酢は控えめに合わせ、魚の脂を受け止める粒感を残す。握りと同列の「商品」にはしない。土台として整える。Restrained red vinegar, grains firm enough to meet the fish's fat — the base, not a product of its own.
仕事Preparation素材に応じて、その日ごとにDecided day by day昆布〆、漬け、煮切り。ひと手間で魚の輪郭が変わる。Kelp-curing, marinating, glazing — small steps that redraw each fish.
間Timing握って、すぐにServed at onceカウンター八席だから、一貫ずつ、間を合わせてお出しできる。Eight seats let us match the timing, piece by piece.
仕入れSourcing
魚は、その日の海で。The fish is decided by that day's sea.
市場に足を運び、目で見て、触れて選ぶ。同じ名前の魚でも、船と日で別物になります。無理に品数を揃えず、その日いちばんのものを、いちばんいい状態で。We go to market and choose by eye and by hand. Even the same fish differs by boat and day — rather than force variety, we serve the best of the day at its best.
四季The seasons
四季の見立てA guide to the seasons
| 春Spring | 桜鯛、白魚、初鰹。淡い旨みを、軽い仕事で。Sea bream, whitebait, first bonito — light umami, light work. |
|---|---|
| 夏Summer | 鱚、穴子、鰺。脂の軽い季節を、涼やかに。Sillago, conger eel, horse mackerel — a cool season of lighter fat. |
| 秋Autumn | 戻り鰹、秋刀魚、新子。旨みが乗りはじめる頃。Returning bonito, saury, young shad — as umami deepens. |
| 冬Winter | 鮪、寒鰤、白子。脂と滋味の、本番の季節。Tuna, cold yellowtail, milt — the season of fat and depth. |
上は目安です。実際のお品書きは、その日の入荷でご案内します。A guide only; the actual menu follows the day's arrivals.