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唐津アワビとウニ肝ソース
低温で5時間蒸す
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金目鯛
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唐津ウニ
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志賀島車海老
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生ビールで乾杯
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志賀島産タコの酢の物
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めいちだいの造り
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五島鯖の玉ねぎおろし
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食べ終わったあと。
とてもお高いお皿とのこと。
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落ちてない新銀杏
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このわたとワタリガニの茶碗蒸し
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アワビですよ
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志摩で揚がったのどぐろのおすし
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ガリ
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平戸アマダイ
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姪浜で揚がったキス
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昆布しめして水分残らないように仕上げたアジ
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有明海のハマグリ
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境港まぐろ
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さわら 燻す
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赤だし
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対馬のあなご
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玉子 八割エビで出来てるって。あと山芋と玉子で。
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レビュアーの方々がかなりの確率で訪問されているお店。
何も知らなくても度々聞くお店の名前。
いつかは行ってみたいと思っていましたが、こないだのSAKEのイベントでマグロのお寿司を初めて食べました。
友達も美味しさに感動し、お店に伺うことにしました。
予約は1ヶ月前くらい。
楽しみにして気合入れて伺いましたよ。
5分前行動ではなく30分前行動です^_^
なんか魚は新鮮なものが一番美味しいと思っていた固定概念がどーっと落ちました。
店主さん曰く、夏は九州近辺のお魚は美味しいものがたくさんあります、とのこと。
魚の原料自体美味しければ、それはそのまま出来るだけ手をかけなくても美味しいはず。
それを3〜4日〆たり、ちょっと火の通し方次第で全然美味しい別モノになって、、、すごくさらに魔法がかかったような感じでした。
噂のシャリも然り。
混ぜるとこ初めてみた。
砂糖は不使用と聞いてはいましたが、こないだのSAKEのイベント時に食べたマグロは少し濃いめの色のシャリだったんだと気付き、2種類のシャリがあって魚種によって使い分けられてました。
シャリも甘くないけど米が美味しくて噛むと米の甘さが出てくるので全然美味しいし。
なんか小学生の感想みたいで申し訳ないのですが、とても素晴らしいお店でした。
また伺いたいですね、ご馳走さまでした。