筑紫口からすぐ、落ち着いた和空間でいただく鰻料理 : Hakata Unagiyafujiuna

Hakata Station, the second floor of the building behind the Miyako Hotel after exiting Chikushi Exit. When you enter the entrance, there is only a cage. Take the elevator on the right to the 2nd floor. I think that all the stores in this building = Seafood series restaurant are the same series. Saturday at 11 o'clock. When I entered Fujiuna on the second floor, the staff greeted me, told me my reservation, and went to my seat. The bright and beautiful Japanese modern restaurant has table seats lined up and a lattice partition is blindfolded. In addition to Japan customers, I had the impression that there were many Koreans. This time, the reservation is from Ikkyu. There is a limited course, and I asked for one drink. In the store, a banner was pasted on the wall using Japanese eel native to Sado in Miyazaki. ◼️ [Ikkyu Limited] Lunch eel kaiseki 5000 yen + 1 drink to choose 6450 yen → 5000 yen Drinks are anything you like from the menu other than a wine decanter and Japan sake brewing Kuheiji. I thought it was Shigemasu, but it turned out to be AKABU Junmai Ginjo. Provision of 1 go. It has a refreshing taste and goes well with food without being too spicy. Menu ・Today's Small dish = Nanban pickled head with eel head Nanban pickle, radish and carrot vegetables. It's a little sweet, but the moderate acidity stimulates the stomach! I'm going to eat it! It gave me a boost. The lady in charge of the hall told me that it would take about an hour to cook the head. ・ Two types of salmon and yellowtail. Salmon is good at the harass. The yellowtail was firm and had a crunchy texture that made me feel the freshness. Soy sauce is a sweet one from Kyushu. ・Umaki The tamagoyaki is full of finely cut eels. It is served with black beans and ginger. Is this served warmed up? I wonder if there is a retort or pouch like this. ・ Eel mushroom grilled There were many livers stuck in the skewer. There are a lot of potions. Bitterness is mild and easy to eat. ・ Uzaku The eel is cut into bite-sized pieces and is easy to eat and is the best snack. I like it very much because the vinegar is mild. Wakame seaweed and cucumber are cut into rings as a garnish. The eel has a direct-grilled atmosphere. ・ White grilled eel White grilled, the portion is small. This is also a direct-baked atmosphere. The flesh gives the impression of being thin, and it is easy to see that it is not made in China. There was no unpleasant habit or smell at all, and the flavor of the eel was firmly felt. Wasabi, salt, and soy sauce were prepared, so I had it with wasabi salt first and soy sauce later. Kyushu's sweet soy sauce also goes well with the ingredients. ・ The meal of eel is eel. Again, the eel potion is small. Well, it can't be helped because it's a course, but when you open the lid, the eel that covers the rice is the real thrill. The eel is still directly grilled. When I looked at the menu, I saw that it was open and directly baked. The skin is elastic, collagen and gelatinous are felt. They will also prepare a sauce for the follow-up on a small plate. The sauce is sweet and slightly viscous, with a richness in return. ・ Liver sucking kelp and bonito dashi are gentle, delicious, and excellent. Liver, tamafu, trefoil. ・ Three kinds of pickles: salted Chinese cabbage, Nara pickle, and daikon soy sauce. All of them are well seasoned and heavily seasoned. I want to count on booze. Seasonal desserts Pears and kiwis. Based on. The lady in the hall is young but polite and pleasant. This is where the owner of the shop trained in Nagano Suwa and returned to Fukuoka to see what he is doing now. In addition to the eel weight that is opened and directly grilled, there is also an eel weight unique to Kyushu that is steamed and grilled with an egg. Next time, I'd like to attack the steamed grilled eel.