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漬けとイカにカラスミをまぶした小鉢
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漬けとイカにカラスミをまぶした小鉢
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お造り
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ウニの一品
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むつ
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ガリも美味しい
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金目の昆布〆 甘い
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イカ ヒラメ 塩
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鯵のづけ そのまま
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唐津の雲丹
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唐津の赤西貝
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むつに肝
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赤身
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店内
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地酒メニュー
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焼酎メニュー
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店外のメニュー
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外観
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福岡駐在の頃良く伺っていた酔虎寿司さん。
唐津出身の方の紹介で伺ったのがきっかけです。
というのはこちらは元々唐津のお鮨屋さんの中洲進出のお店なんです。
なので地物の魚介類と言っても唐津から取り寄せた魚介類が多いんです。
博多の河岸で幾らでも美味しいネタは手に入ると思いますがそこは唐津の本店と中洲のお店の分を纏めて唐津で仕入れる分良いものが手に入るんでしょう。
予約お願いすると何時も銀杏の10mの一枚板のカウンターの左奥に席を取っていただけるのでジャズの流れるお洒落な空間で落ち着けます。
今日は横に賑やかなお子様連れのファミリーが有名人のパパのお誕生祝いで来ていました。
こんな有名人が来るのでさぞかしお高いかと言うと勿論回転寿司との値段比較は出来ませんが
今回もお任せでお造りおつまみ頂いてお魚焼き物〆を寿司でお酒も頂いて1人1万5千円でした。中洲の高級お鮨屋さんとしては可なりreasonable です。
接待用に個室もあります。
先ずは生ビールで乾杯。
今日は先ず漬けとイカにカラスミをまぶした小鉢。見た目も綺麗で漬けも身が締まって美味。
続いてお造りの盛り合わせ。
クジラは生姜醤油で、鯵は生姜醤油かわさび醤油どちらでもとの事。鯵も脂がのって美味しい。金目、ホタテ、唐津のウニ、白身はヒラメ、イカ、唐津の赤西貝。
食用菊や飾り付けが目も楽しませてくれ勿論どれを取ってもお造り絶品です。
お造りにはお酒でしょうということで先ず繁枡。色々試したいので小さなグラスで一献。
続いてお酒のあてにウニの和え物。
ねっとりとして日本酒にぴったり。
続いて焼き物で黒ムツ、
これがすごい脂ののりでトロトロもうえも言われぬ美味さ。
お酒も福岡でしか飲めない寒北斗も頂きいよいよお寿司。
先ずは金目鯛の昆布〆。
そのまま何もつけずに。
甘い!勿論お砂糖の甘さでなく寝かせて一手間かけたお魚の美味しい甘みです。寿司酢も丁度良く握り具合も相変わらず良い仕事してはります。
続いてイカ、平目を塩で。
鯵の漬け 唐津の雲丹 唐津の赤西貝
先程の黒ムツに肝をのせた絶品。
最後に赤身とお醤油つけるのはほんの一部のみ。ガリも美味しい。
至福の時を過ごしました。
博多に来た時は財布が許す限り是非再訪したいお店です。