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蛤
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伯楽星 純米大吟醸 雪華 おりがらみ生酒
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赤海鼠
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海鼠腸茶碗蒸し
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鯛 塩昆布
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小鰭酢の物
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旭興 特別純米 たまか
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蛸
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稚鮎
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葉山葵醤油漬 小鯛
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雪の茅舎 純米吟醸 美酒の設計
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胡瓜と塩が添えられます
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甲烏賊
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河豚
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甘鯛
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喉黒 千枚漬
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鮪赤身づけ
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鮪大とろ
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海胆
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河豚煮凝り
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車海老
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河豚白子
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鰆燻製づけ
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赤貝
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太刀魚
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なめこと豆腐の赤だし
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穴子
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お茶
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たらの芽
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菜の花
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金目鯛
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小鰭
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玉子
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みかんジュースで〆
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セッティング
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寿司つばさ
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昨年秋に名古屋にある天ぷら屋さんのにい留へ伺った時
どこかで見たことある人だなーと思ったら
つばさの親方と女将さんでした。
1年半ぶりの再会でしたが親方も自分に気づいておられたみたいで。
こういうのって嬉しい限りでございます。
ちょうど近々で福岡へ遠征する予定があったので
それにあわせてお店へ再訪。
前回も思ったのですが設えがとても素敵。
カウンターへのアプローチは船底天井で造られていて
カウンターの上は網代天井。
施工は先日伺った一本木石橋と同じ、京都の中村外二工務店で
研鑽を積まれた若き棟梁率いる久衛組(ひさもりぐみ)
(自分が一本木石橋へ伺った後に親方と女将さんが伺われて
そこで自分の話が出たみたい。世の中広いようで狭いですね)。
どーりでね。
入口でお弟子さんに迎えられ、カウンターで
親方に迎えられます。
残念ながら女将さんには会えませんでしたが次回ですね。
まずは
旭興 たまか
(特別純米 精米歩合55% 渡邉酒造 栃木)
を
海鼠
で合わせます。
あら 塩昆布
鱈白子茶碗蒸し
細魚
(會津宮泉 秋あがり
(純米吟醸 精米歩合50% 宮泉銘醸 福島))
蛸
〆鯖
牡蠣
(徳次郎
(純米大吟醸 五百万石100% 精米歩合45% 城陽酒造 京都))
(にぎり)
甘鯛
のどぐろ 千枚漬
鯵
烏賊
河豚
鮪中とろ
鮪大とろ
小鰭
河豚白子
(味噌汁)
車蝦
海胆
太刀魚
赤貝
芽葱 えんがわ
穴子
とろ、いぶりがっこ巻き
鮃
金目鯛
本みる貝
(みかんジュース)
前回よりレベルが上がったような気がします。
柑橘を多用する独自の発展を遂げた豊前前。
こうあるべきではなく、こうあってもいいんじゃないという
多様性を肌で感じる小倉の寿司。
懐が広いですね。
そしてお客さんそれぞれにあわせてツマミ、にぎりを
タイミングよく、量を考えて出されていますよ。
これぞ職人技。
お腹一杯、満足満足。
ついでに親方にお願いして晩ご飯用に
鯖寿司を作ってもらいました。
これがまた美味いんだな。
また福岡へ遠征する際に伺いますね。