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つぶ貝煮、烏賊下足の和え物から。早速、日本酒をお願いしました
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のれそれ と うるい(混ぜる前なので、うるいが見えません…)
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小肌(熊本県 八代)、酸味を感じさせ過ぎない絶妙な締め具合
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ひらめ、平戸産の平目を熟成されたもの
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蛸の柔らか煮、とっても柔らかくて驚き
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鯵(福岡 相島)、昆布塩締め
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さより(淡路島)塩水で軽く締められるそう
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鰯、鳥取の金太郎鰯(金樽鰯)を酢洗いされたもの
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みずいか(志賀島)と赤雲丹
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鳥貝・カワハギ・鮪、播磨の鳥貝は身がふくよかでした
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とても立派な鮑、贅沢です
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福岡県 糸島の天然車海老、”醤油”と”塩+海老の味噌” の二通りを味わえてとても嬉しかったです
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和歌山の鮪、とても良い香りでした
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赤貝、閖上産の赤貝を醤油洗いされたものだそうで えぐ味の無い美味しさを味わえました。これまでで一番美味しいと感じた赤貝のお寿司
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金目鯛と車海老の茶碗蒸し、トコブシが添えてあります
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出たてと仰っていた赤雲丹は手巻きで
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いくらの湯葉巻き軍艦、女将さんが考案された新作だそうで 食感が強い海苔の軍艦とは違った美味しさでした
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ひもきゅう、ひもは先ほど頂いた閖上の赤貝のもの(少し齧ったあとです)
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ふわふわの穴子、詰めも良い塩梅でした
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(追加)地元の方に教えて頂いた干瓢巻き。擦りおろされた山葵と細長く刻まれた山葵が巻かれていて二段階の辛さを味わえます。美味しかったです
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日向夏のジュレ、蓋を絞って果汁を垂らして
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朱色が用いられた粋な内装、千社札も貼ってあります
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朱色の扉が目印
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こちらのプラネットビルの3階にお店があります
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福岡市地下鉄・天神南駅から徒歩5分程、食べログから「おまかせコース」(全17品、¥25,300)を予約して伺いました。
柳橋美家古寿司の名職人・故 加藤博章氏に師事された店主による江戸前仕事が施された寿司や料理はとても美味しく印象深かったです。近海の幸が用いられていることも嬉しく再訪したいです。
朱色が印象的に用いられた店内に堅苦しさはなく、店主の早乙女ご夫妻は朗らかな雰囲気でお話ししやすく居心地良かったです。
寿司は古典的で手間の掛かる江戸前の仕事がされていて、それぞれの魚の良さが引き出されていると感じました。古典的な細工を施された小肌、鯵、細魚は目にも美味。季節を感じさせてくれる一品料理も逸品揃いで、驚くほど柔らかい煮蛸や大きく分厚い鮑は素晴らしかったです。
ご馳走様でした&ご覧頂きありがとうございます