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生簀を囲んだカウンターがオススメ
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胡麻鯖
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透き通ったイカ
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オコゼの唐揚げ 絶品
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オコゼの唐揚げ
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ゲソの塩焼き
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佐賀発祥の名店
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食べログ3.75
食べログTOP5000
いかの活け造り発祥の店 元々佐賀唐津の呼子(よぶこ)にて創業されています
発祥の店論争は『玄海』さんも主張しておりますが
私にとってはどちらでも構いません
子供の頃から食べ慣れた透き通ったいかの活け造り 呼子には昔より良く行ったものです いかは生簀の管理が大変難しいだけでなく 生簀からあげて3分以内にさばき終えないとこの透き通った身のいかは食べる事が出来ないのです 店員さんよりイカ刺しに塩を付けて食べる事を一番おススメされ 試しましたが いかの甘みが引き立って最高に美味しかったです
こちらでは私にとって最高なひとときを過ごせました テンペラと下足(本当はいかの手なのだが)は天ぷらが塩焼にするかを選べますが 天ぷらにした方がボリュームがあってオススメです 私は渋く塩焼を選択しました オコゼの唐揚げ と胡麻鯖も 完璧な旨さでした 超人気店ですので数日前より予約することをお勧めします お客さんはワールドワイドですいかはグラムで注文しますが お店は少なめをお勧めされますが もし初めて行くなら1人で300gはいけます!