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セッティング
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梅酒ソーダ割り
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明石 石鯛
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千葉 勝浦 金目鯛
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天草の赤雲丹
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鹿児島 釣りの7Kの鰹
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鰹の切りつけ
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滑川 ホタルイカ
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メヒカリ
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しゃぶしゃぶを盛り込み
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明石の飯蛸と若狭湾の若芽のしゃぶしゃぶ
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鹿児島の釣りの7Kの鰹
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鮪
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氷魚の釜揚げ
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ライム入りのフィンガーボール&ガリ
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さあ握りがスタートです♪
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丁寧に握られます
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トロ
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柔らかな握り
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コハダ
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のど黒
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東京湾の太刀魚
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唐津の烏賊
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赤身の漬け
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琵琶鱒の蒸し鮨
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鮪の血合
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桑名の蛤
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ガリ
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東京湾の鯖
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鹿児島 出水の鯵
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あがり
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愛知 平貝の漬け
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穴子
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極厚鮑
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鮑 肝
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店主 行天氏
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シャリは土鍋で炊き上げ
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カウンターMAX10席
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つけ場の後ろには輝くルイ・ヴィトン
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暖簾
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待合
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外観
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<特徴>
◆ミシュランガイド福岡・佐賀 2014 特別版にて鮨店では西日本唯一の三つ星を獲得
◆店主 行天健二氏は「あら輝」出身。2009年下関で開業。2012年福岡移転
◆精米後半年以上寝かせた棚田米こしひかりの赤シャリとその日のピンのタネを合わせる
常に世間とは逆を行く個性を放つ當店
薬院駅から少し歩いた場所にひっそりと佇んでいます。
入店すればそこはカウンター10席の劇場
カランコロンと下駄の音とともに男性用に仕立て直した着物をまとい、エッジの効いた髪型の店主の登場です!
好きな人にはたまらない独特の世界観!
他にも、つけ場の後ろにはヴィトンのケース、銅製のフィンガーボウルetc...。
新規客の予約もある程度クローズされていますのでプライムな要素が盛り沢山です。
おまかせコースは¥20,000~。
■梅酒ソーダ割り
■明石 石鯛
■千葉 勝浦 金目鯛
1枚目はそのままで、2枚目は天草の赤雲丹を巻いて頂きます。
金目鯛に赤雲丹って反則この上ない組み合わせです(^_^;)
■滑川 ホタルイカ
■メヒカリ
鱗、内臓、エラ全て付いたまま一時間焼いています。
■明石の飯蛸と若狭湾の若芽のしゃぶしゃぶ
■鹿児島 釣りの7Kの鰹
海苔のソースで頂きます。
■氷魚の釜揚げ
琵琶湖の北側で獲れる鮎の稚魚です。
~ここから握っていただきます~
ライム入りの銅製フィンガーボウルとガリが供されます。
このガリが異様に美味しい(笑)
シャリは土鍋で炊きあげた炊き立てのものに赤酢と塩で仕上げていきます。
シャリは少し粘度が強く最初はネチョッとそして奥に芯をほのかに感じるもの。
米が立ってキリッとしたものではないのでこれは好みが分かれるところだと思います。
握りは小ぶりです。
■トロ
「自信があるから2貫供させてください!」と。
確かにこの時期のトロとしてはピンです!
■コハダ
■のど黒
■東京湾 太刀魚
■唐津の烏賊
■赤身の漬け
■琵琶鱒の蒸し鮨
シャリにガリを混ぜてあり美味しいです!
■鮪の血合
■桑名 蛤
■東京湾 鯖
一週間寝かせです。
これも素晴らしい!
■鹿児島 出水の鯵
キロ¥12,000らしいです!!
流石に唸りました。
■愛知 平貝の漬け
細かくして軍艦で!
■穴子
ツメがハイクオリティーです!
■極厚鮑(本日のスペシャル)
三陸の極厚鮑です。一気に頬張ると磯の香りが口腔を支配します!
なんも言えね~
■鮑 肝
肝も上品な仕上がりです。
こちらで¥30,000です。
バブリー感と職人気質を併せ持つ独特な世界観で好みは大きく分かれると思いますが、一度は経験しておきたい鮨店です。
現状にとどまる事をせず日々進化をされつづけるご店主だと思いますので、行く度に面白さがありそうな印象です。