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外観
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外観
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店内
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店内
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胡瓜が
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大将
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セッティング
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目の前に、指先を洗う水が
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三厩の鮪
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三厩の鮪 塩
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赤烏賊
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赤烏賊
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車海老
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車海老
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〆鯖
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〆鯖
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お椀
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帆立
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平目
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太刀魚炭火焼き
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太刀魚炭火焼き
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鮪の出汁に漬けた鮪
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鮪の出汁に漬けた鮪
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鱚
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鱚
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鯵
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鯵
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海老の頭
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真鯛
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真鯛
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お椀
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サザエとオクラ
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サザエとオクラ
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雲丹
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穴子 タレ
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穴子 塩
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穴子 塩
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大将
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ネギトロ巻
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玉子
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ライム
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メロン
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小倉の名店です。
先代から続く2代目の大将、天野さん。
この日、ご縁あって初めて伺うことができました。
柔和な笑顔、きさくなお人柄。
一辺でファンになってしまいました。
「照寿司」の大将を褒め、孫弟子がやっている寿司屋を勧める
その懐の深さに感心しきり。
1月に1回は東京で食べ歩くという熱心さ、
そして、そこから生まれた幅広い人脈。
たった2時間でしたが、寿司もさることながら、
なにかとても豊かな時間をいただいた気がします。
昼夜ともに、15貫の握りのみ。
お酒はなしで、27000円。
「うちは、江戸前ではないので」と前置きがあり、
玄界灘、豊前海、瀬戸内の幸を楽しめる
「小倉前」の寿司を存分に楽しませていただきました。
それでは、この日の内容です。
1、三厩の鮪
2、三厩の鮪 塩
3、赤烏賊、雲丹、飛魚の卵、錦胡麻
赤烏賊に美しい切り込みを入れ、錦胡麻で
彩りのある仕上げ。
錦胡麻は、大阪「カハラ」さんから。
4、車海老 半茹で
5、〆鯖 茗荷と羅臼昆布
6、北海道産帆立
構成上あえてここで帆立
7、平目
8、太刀魚の炭火焼き 梅肉
9、鮪の出汁で漬けた鮪
口の中でとろけました。
10、鱚の昆布〆 柚子胡椒
11、鯵 玄界灘の瀬つき
粉醤油で
*ここで、海老の頭
12、真鯛
鯛の肝の裏ごしで
13、さざえとオクラ
これは斬新
14、雲丹 昆布森 塩水
15、穴子 タレ、塩
16、ネギトロ巻
白葱が細切りで
17、玉子
ここで、ライムが添えられます。
最後は、メロン
箸休めには、胡瓜と塩が。
お椀は2種。
お茶は頻繁に熱いものと変えてくれます。
ネギトロ巻を手渡ししてくれるときの、
大将の柔和な笑顔が忘れられません。
傍らで修業中の息子さんが、東京の某店で
修業していたときのことを、おもしろおかしく
話してくれたり、あちらこちらのシェフの話で
盛り上がったり、最後には、
「もっと早くいらしていただきたかったな~」
なんて言っていただき、感無量。
伝統を重んじながらも、それにとらわれない
芸術的な美しい寿司。
確かに、小倉にこの店あり、です。