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島原の人参と新玉葱のスープ
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新筍天婦羅、焼空豆、串焼蛍烏賊、石鯛肝
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刺身盛り合わせ
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甘鯛揚げと、鱗揚げ、焼き物に自家製肉味噌
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甲烏賊ゲソの燻製サラダ
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目鯛揚げのアオサ餡掛け
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土鍋ご飯
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山椒じゃこ飯
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桜餅米ソルベ
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エントランス
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ドライ生はやはりビールではない
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暗い店内
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焼串蛍烏賊
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石鯛肝
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焼空豆
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純米王禄
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純米王禄を呑めたのは良かった
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甘鯛塩昆布
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勘八
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甲烏賊
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マナガツオ
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目鯛
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甘鯛揚げには岩塩と黒山椒
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伯楽星
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忙しい主人
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響ハイボール
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目鯛の目
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目鯛のカマ
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薄暗い店内
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目立たない佇まい
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自宅近くなので、福岡に帰ったら一度は訪問したいと思っていたお店です。
薄暗い店内も、暫くすると目が慣れて何とか店内の様子がわかるようになりました。
ビールは。。。
ん〜。ドライしかない。。。残念。。。
本物のビールが飲みたかった。。。
気を取り直して、王禄の純米酒で口直し。
▪️島原の人参と新玉葱のスープ
・裏漉ししたスープは黒胡麻がアクセントで、人参と新玉葱の甘さが優しい。
▪️新筍天婦羅、焼空豆、串蛍烏賊、石鯛の肝
・新筍は甘く甘く、蛍烏賊のワタはほんのり苦く、肝はマッタリ旨く、空豆は焼くと甘みが増しますね。
▪️刺身
・甘鯛、環八、甲烏賊、マナガツオ、目鯛
甘鯛は塩昆布に合わせて。マナガツオと目鯛は皮目を炙って風味を加えてます。
▪️揚げ物
・甘鯛、鱗の揚げ物、人参、ラッキョウ、ピーマン、カブの焼き物に自家製肉味噌を添えてふっくら揚げた甘鯛に濃厚な肉味噌がよく合います。
▪️燻製ゲソに燻製カシューナッツを合わせたサラダ
・軽く桜チップで燻煙したゲソとカシューナッツがシャッキリしたサラダに風味を加えます。
▪️目鯛揚げのアオサ餡掛け
・目鯛のアラを揚げて、アオサとシメジを加えた餡掛けをたっぷりかけてあります。
素材の新鮮な味を活かすべく、潮味と素材の風味だけで餡仕立てにしています。
素材が良いので美味しいのですが、メイン料理だけにもう少し工夫が欲しい。
▪️土鍋ご飯に山椒じゃこ
・タイミング見計らい、土鍋で炊いた白米。
美味しくない訳がありません。残った餡をかけて頂きましたが、味がボケました。
▪️デザート
・桜餅のソルベ
刻んだ塩桜葉が入った桜餅米のソルベ?
甘塩っぱい塩桜葉に、甘い桜餅米が合います。
シャリ、モチの食感と桜の風味が嬉しい。