【宮城県】美味しいを知り尽くす！ミシュラン掲載の名店グルメ特集 Miyagi Michelin

こちらは横浜ご出身の大将が、知り合いのいる中ではお店をやりたくない、田舎に住まれたいという想いを持たれて仙台にて開業されたお店となります。また料理のレベルの高さから食べログはもちろんの事ミシュランでも★★を獲得されている宮城唯一のお店となります。

またこちらのお店は女将さんも名物であり、常に大将と女将さんの掛け合いは笑いの絶えない空間を作り出してくださいます。地元のお客様というよりは他県の寿司好きの方が集まるお店だそうです。

This restaurant was opened in Sendai by the owner, a native of Yokohama, who did not want to operate a restaurant among his acquaintances and wanted to live in the countryside. The restaurant is the only one in Miyagi Prefecture to be awarded two Michelin stars by Michelin as well as by the food log due to the high quality of its cuisine.

The proprietress of this restaurant is also a famous personality, and the constant dialogue between the proprietor and the proprietress creates a space that is full of laughter. It is said that this restaurant attracts sushi lovers from other prefectures rather than local customers.

刺身は、やりいか、すずき、かつお。いかは、もちもちで甘みは控えめも、濃厚なイカの風味がある。すずきは、タイみたいなコリコリ感。スッキリ控えめなお味。かつおももちもち。刺身で食べても臭みがなく、良いかつおですね。銀鱈は、味噌の風味は控えめで、銀鱈の脂がしっかりしているので、銀鱈そのものを楽しめるし、脂の甘みが怒涛の如く押し寄せてくる。ただ、西京焼きの味が濃すぎないので、ご飯なく銀鱈だけでも楽しめる。逆に日本酒が欲しくなるね。銀鱈と一緒にあった付き合わせがピリ辛で、これはお酒にもお米にも合う！持って帰りたい一品！

Sashimi includes yarika (squid), suzuki (sea bass), and bonito. The squid is sticky and not too sweet, but has a rich squid flavor. The tinned tinned squid has a crunchy texture like that of a sea bream. The taste is clean and subdued. The bonito is also glutinous. It is a good bonito with no smell even when eaten as sashimi. The gindara has a subdued miso flavor, and the gindara’s fat is firm, so you can enjoy the gindara itself, and the sweetness of the fat comes rushing in like a raging torrent. However, the saikyo-yaki flavor is not too strong, so you can enjoy gindara alone without rice. On the contrary, it makes me want to drink sake. The accompanying spicy sauce that came with the gindara was a perfect match for both sake and rice! It is a dish I would like to take home with me!

毛蟹、松茸、和牛（仙台牛？）、マグロにイクラと素材と味は勿論、量にも大満足でした。
1万6,000円のコースでしたが、7〜8,000円からのものもありますし、アラカルトで注文も可能です。お店の雰囲気もアットホームな感じで良かったです。また仙台に来たら行こうと思います。

We were very satisfied with the quantity of food as well as the ingredients and taste: hairy crabs, matsutake mushrooms, Japanese beef (Sendai beef?), tuna and salmon roe. We were very satisfied with the ingredients, the taste, and of course the quantity.
The course was priced at 16,000 yen, but there are other options starting at 7-8,000 yen, or you can order a la carte. The atmosphere of the restaurant was also nice and homey. I will go there again when I come to Sendai.

幸せな気持ちを頂けたお店。紅葉で黄色に染まる仙台市内を歩き、静かな路地に現れた黄色のスタイリッシュな建物。中に入るとシンプルな和の空間。2階席もあるようですが、店内はおそらく満席。そんな中、カウンター真ん中の特等席でお料理を頂きました。真ん中のお席って特等席みたいでなんだか嬉しいのです。これで6,000円台のお料理だなんて、、また絶対に、すぐに食べに行きたいお店です。ごちそうさまでした☻

A restaurant that made me feel happy. Walking through the city of Sendai, tinted yellow by the autumn leaves, a stylish yellow building appeared in a quiet alley. There is also a second floor, but the restaurant was probably full. We had a special seat in the middle of the counter. I was very happy to have a special seat in the middle of the counter. I can’t believe that this is a restaurant where the price is in the 6,000 yen range, and I definitely want to go back again soon. Thank you very much for the food!

とてもこじんまりした和の空間は、大将との距離が近く感じられるカウンターは6席ほど。
木の風合いで温もりのあるシンプルな内観にひときわ目を引く木製の冷蔵庫。土曜日の17時半、先客は1名のみ。特に回転時間は決まっていないようで、予約毎にコースが始まります。この日は予約で満席だったので、予約されたほうが確実かと思います。つまみ8品からはじまり、握りが10貫とちょうどいい量です。雲丹やスペシャリテの鮑の磯焼き、穴子の白焼きはつまみとしてレベルが高く、単調な味わいにならぬように変化をつけて上手く織り交ぜられます。握りは、基本的に味付けされた江戸前スタイル。素材の味を活かし、シャリとの整合性を高められている感覚がありましたので、その結果としてミシュランを獲られるなど多くの方に認めてもらえている証でしょう。シャリはお米の粒感がしっかりしていても柔らかく纏まりやすい印象。酢も効いているほうです。

The very cozy Japanese-style space has about six seats at the counter where you can feel close to the owner.
A wooden refrigerator stands out in the simple interior, warmed by the texture of the wood. At 5:30 p.m. on a Saturday, there was only one customer in front of us. There does not seem to be a set turnover time, and the course begins with each reservation. On this particular day, the restaurant was fully booked, so it would be better to make a reservation. The course started with 8 snacks and 10 pieces of nigiri, which is just the right amount. The unotan (sea urchin), specialty grilled abalone, and grilled conger eel are high quality snacks, and they are well mixed and varied to avoid a monotonous taste. Nigiri is basically seasoned Edomae style. I had the sense that the flavor of the ingredients was used to enhance the consistency of the rice, which is probably the reason why the restaurant has been recognized by many people, including a Michelin award. The rice is soft and easy to put together even though the graininess of the rice is firm. The vinegar is also effective.

仙台駅からタクシーで約30分ほどの、閑静な住宅地にぽつりと和風の一軒家が陸女鮨さんです。陸女鮨さんは、気さくな大将がマンツーマンでお寿司を握ってくれます。和室は全部で2部屋あり。それぞれ個室ですが、縁側で繋がっていて、縁側にカウンターのあり大将がそちらで握り、繋がっている縁側のカウンターで隣の部屋と行き来するようなイメージです。

お寿司屋さんで大将の独占感！！それだけでも贅沢な気分になります。大将と女将さんの気持ち良い対応とお人柄の良さが伝わり、食べててとても気持ちいい気分になりました。

ごちそうさまでした。

Rikujo Sushi is a Japanese-style house in a quiet residential area about 30 minutes by cab from Sendai Station. At Rikujo Sushi, the friendly owner will serve you sushi one-on-one. There are two Japanese-style rooms in total. Each room is a private room, but they are connected to each other by a porch. There is a counter on the porch where the owner serves sushi, and guests come and go from the next room at the counter on the porch.

The feeling of exclusivity of the owner at a sushi restaurant! That alone makes you feel luxurious. The pleasant response and personality of the owner and proprietress made me feel very good about eating there.

Thank you for the meal.