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赤いか
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中トロ
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車エビ
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替え茶
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〆鯖
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ホタテ
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ヒラメ肝乗せ
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太刀魚
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車エビ頭あぶり
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赤身づけ
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吸い物
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うに
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替え茶
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アナゴ
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卵
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デザートメロン
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最後の茶
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茶乾杯
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店内
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セット
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店頭
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店頭
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食べログ⇒福岡をクリックすると1番と出る、全国からわざわざ食べにくるファン多数
店内は5席のみ。近くて遠い・・なかなか行けなかったですが、マイレビ様が貸し切りにしてくださったのでチャンス到来です。
店頭は凛とした雰囲気に仕切りも高く感じました。
メニューはおまかせ10貫、15000円(税別)。お酒が置いていません。味の決め手となるものはかぼすと2種の塩
素材をシンプルに味わいます。
席はカウンターのみ。目の前には水が流れてます。寿司をつまんだ後の手を洗うため。
緊張してましたが店主のお人柄のあって、すぐにほぐれました。つまみのきゅうりが出される。こちらはなくなると追加されます。
お茶乾杯で笑)
まずは、大間の中トロ。赤身とトロのバランスが絶妙です。
赤イカ、お店の看板。華やかな飾り切りをほどこし、トビコやうに、色とりどりの錦ゴマは美しすぎて食べるのがもったいないほど!
車エビ 太くて甘みが強い
シメサバ 鯖がこんなに美味しいなんて・・改めて感じる1品、
ホタテ・・旬で身も厚い
ヒラメ(肝のせ)身が引き締まってます。
太刀魚 熱を通してます、柔らかくて美味しい
エビの頭(炙り) 香ばしくて全部食べれます。
ヅケ(マグロ) ダシはマグロから取ったもの、仕上げは煮切りを。そのこだわりは透逸。
吸い物。
ウニ 北海道の馬糞、濃厚です。
アナゴ 2種類の味付けです。
鉄火巻き、赤みも面積のほうが多い
玉子 お店の器量がわかるといわれています。甘くもなく辛くもなくピンとがあう
メロンこの時期にしてはジューシー。
どれも付け入る間がないほど、1貫1貫完成されられた料理。
何度も替え茶、常に熱々状態が嬉しい心使い。
1度行くとリピターになる方が多いと聞いてましたが、まさにまた行きたくなる・・そんな魅力あるお店です。
その進化はまだまだ続いている・・人を魅了してやまないのはそんな姿勢からですね!!!