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つぶ貝のうま煮
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海鮮小鉢
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鮎の煮こごりを土佐酢で
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庭のうぐいす特別純米 なつがこい
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お造り
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鮪、うちわ海老(玄界灘) 、あおり烏賊 、赤貝ひも(閖上) 、蛸 、つぶ貝(北海道) 、ルビートマト(糸島)
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黒鮑(63歳)の塩煮
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わさびをたっぷりと
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喉黒・とんぶり・車海老の茶碗蒸し
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出汁巻き玉子
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田中六五 糸島産山田錦純米
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小鰭
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平目の昆布締め
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飛魚
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金太郎鰯
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鯵の昆布締め
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赤身
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中トロ
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車海老 塩と醤油で
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蝦蛄
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赤貝 (閖上)
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北寄貝
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赤雲丹(唐津)
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いくらの湯葉巻
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穴子
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干瓢巻
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デザート
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場所は博多、西中洲。
食通の舌を唸らせる名店が密集するエリア。
このエリアにあるビルの3階にひっそりと店を構えるのが今回お邪魔した『握り心 山ぼうし』だ。
店内は赤を基調としており、他店のそれとは一線を画す雰囲気が漂う。
また今回座ったカウンター席からは異国の言葉が聞こえてくる。店主は日本語と英語を交えながら丁寧に、そしてユーモアに富んだコミュニケーションをとっているのが印象的。
さてこの日いただいたものは・・・
■つぶ貝のうま煮
■海鮮小鉢
■鮎の煮こごりを土佐酢で
■お造り
・鮪(山口)
・うちわ海老(玄界灘)
・あおり烏賊
・赤貝ひも(閖上)
・蛸
・つぶ貝(北海道)
・ルビートマト(糸島)
■黒鮑(63歳)の塩煮
■喉黒・とんぶり・車海老の茶碗蒸し
■出汁巻き玉子
■(握り)小鰭
■(握り)鮃の昆布締め
■(握り)飛魚
■(握り)金太郎鰯
■(握り)鯵の昆布締め
■(握り)赤身
■(握り)中トロ
■(握り)車海老 塩と醤油で
■(握り)蝦蛄 (玄海)
■(握り)赤雲丹 (唐津)
■(握り)いくらの湯葉巻
■(握り)赤貝 (閖上)
■(握り)北寄貝
■(握り)穴子
■(巻物)干瓢巻
■デザート
■(お酒)庭のうぐいす特別純米 なつがこい
■(お酒)田中六五 糸島産山田錦純米
・・・といった内容で。
まず一品目。
つぶ貝のうま煮。
やわらかな身は何個でもいけそうな感じ。
鮎の煮こごりは鮎の旨味に加えて苦味も残しつつ、土佐酢で爽やかにいただけます。
この時期にピッタリ。
お造りは糸島のルビートマト含め7種。
中でも鮪は雌121kgのものでボリビア塩との相性が良いとのこと。美味しい鮪でした。うちわ海老の甘さと歯応えも良かったな。
次に絶品の黒鮑。
水深13m、63歳の黒鮑。
なんと6時間もかけて酒蒸しにするそう。
この上ない柔らかさと風味豊かな黒鮑。
・・・たまりません。
茶碗蒸しも秀逸。
とんぶり、のどぐろ、車海老が入る。
他には百合根、銀杏など具沢山で贅沢な逸品だ。
そして握りへ。
巻物なども含めて15貫。
まず光り物・白身が5品ほど続く。どれも甲乙つけがたい旨さ。鮪の赤身、中トロと続き、大きな車海老は二つに分けて塩と醤油で味わう。どちらもいいが海老本来の旨みが素晴らしい。いくらは湯葉巻きでいただく。これは珍しいですね。
お酒は2種。
どちらも福岡の日本酒。
久留米の「庭のうぐいす なつがこい」。
爽快でキレのある味わい。
糸島の「田中六五」。
こちらも爽やか。いい香りがしつつピリッとした酸味も感じられます。。
どちらも美味しいお酒でした。
今回お邪魔した『山ぼうし』の店主も女将もそのお人柄が素晴らしく、機会さえあれば二度三度と足を運びたいほど。御主人は東京は浅草『弁天山美家古寿司』四代目のもとで修行されたのですが、ここ九州の食材に惚れ込み、この地に店を構えられたそう。
博多を訪れる際は是非ともお邪魔したいお店のひとつ。素敵な夜をありがとうございました。
・・・ごちそうさま。