新宿三丁目から徒歩3分 東京都新宿区新宿5-11-23 KT新宿三番街 2F-B おまかせコース ¥28,000 火・水・木・金・土・日・祝日・祝前日・祝後日 17:00 - 23:00 月 定休日 コースは勢子蟹と松茸あんからスタート。続く煮たこ、鮑のリゾット、きんき煮、トリュフとキャビアのカッペリーニ、鰻蒲焼きと、一品料理から圧倒的な完成度。和と洋の要素を自然に融合させた構成が印象的でした。 握りは春子、喉黒昆布締め、墨いか、漬け、中とろ、大とろ炭炙り、牡丹えび、雲丹、和牛雲丹、お萩まで続く贅沢なラインナップ。特に鮪は温度管理や熟成の妙が際立ち、中とろから大とろ炭炙りへの流れは圧巻。雲丹と和牛雲丹も濃厚な旨みが口いっぱいに広がります。 一貫ごとに切りつけ、温度、醤油の含ませ方まで計算されており、まさに職人技の結晶。最後は味噌汁、季節のフルーツ、抹茶で締め。 落ち着いた空間で、熟練の技術と上質な食材をじっくり味わえる一軒でした。 The ¥28,000 omakase course showcased the craftsmanship of a sushi master with 36 years of experience. Every detail—from the temperature of the rice to the angle of each cut and the seasoning of the fish—felt meticulously calculated to deliver the perfect bite. The meal began with an elegant lineup of appetizers, including snow crab with matsutake mushroom sauce, stewed octopus, abalone risotto enriched with liver and fresh cream, stewed kinki rockfish, truffle and caviar capellini, and grilled eel glazed with a sweet soy sauce. Each dish was beautifully balanced and demonstrated a refined blend of traditional Japanese techniques and modern influences. The nigiri selection was equally impressive: spring sea bream, kelp-cured nodoguro, ink squid, marinated tuna, chutoro, charcoal-seared otoro, botan shrimp, sea urchin, wagyu with sea urchin, and the restaurant’s signature ohagi. The tuna sequence was particularly memorable, with the rich flavor of the chutoro followed by the aromatic, melt-in-your-mouth charcoal-seared otoro. The sea urchin and wagyu combination was another standout, delivering incredible depth and richness. The course concluded with Sendai miso soup, seasonal fruit, and matcha, providing a clean and satisfying finish. A highly refined omakase experience where exceptional ingredients meet decades of skill and precision. For those seeking an authentic high-end sushi experience in Tokyo, Sushi Kaku is well worth a visit. #pr #鮨赫 #tokyofood #shinjukufood #tokyosushi