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のどぐろ(初訪問 表紙)
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黒雲丹(再訪 表紙)
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鱧(再々訪 表紙)
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鰆漬け(2014/08)
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車海老(2014/08)
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北海道 大トロ(2014/08)
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これはなんだ??のどぐろ??(2014/08)
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玉子(2014/08)
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こち
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蛍烏賊の塩辛
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べー貝
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鱈の白子
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せこがに
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クチコ
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赤貝
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鯵
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中とろ(済州)
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車海老
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煮蛤
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こはだ
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桜鱒
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煮いか
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のどぐろ
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黒雲丹
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煮穴子
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玉子
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巻物(鯵)
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あげまき貝
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あかはた
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渡りがにの味噌
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ひらめ
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ホヤの塩辛
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煮蛸
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しったか
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かにの卵の塩辛
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春野菜と蟹の蒸しもの
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さより
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赤貝
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すみいか
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こはだ
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甘エビ
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よこわの漬け
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たいらぎ貝
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岐阜の蓬莱
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玉子
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〆鯖
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車えび
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のどぐろ
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煮穴子
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からすみ
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ヒモきゅう
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福岡 呉服町 冷泉通り沿いにあるすし、太郎。さん。オープン1年でミシュランを獲得という期待のお店、そここら3年やばいくらい進化してます。
かなり創作な肴は酒が進みますし、赤酢と米酢の印象深い2種の握りは美しさと美味しさがものすごく印象に残ります。やはり好みな鮨でしたよ〜。
ーーーーーーーーーーー
2017/06再訪多数
ーーーーーーーーーーー
福岡出張での仕事をササっと終え、鮨屋に向かいますよ。もちろん中洲の彼女と♡
・・・また奈良の御人が付いてきた。チッ。
かなり久しぶりのすし、太郎。さん。なんと前回訪問から3年ほど経っちゃってましたね。
大博通りを一本入ったところにある何やら凛とした空気漂う外観。店内は静かでかなり落ち着いたシックな雰囲気。カッコいいお店なんですよね〜。
早速日本酒を頂いてお鮨スタート。
この日の内容はこんな感じですよ。
肴
・穴子冷製
・きゅうりとと漬け
・玄海蛸
・エツ卵からすみ
・オコゼ 皮、真子、辛味大根と
・まじゃくの白和え チーズと
・めひかり 風干し
握り
・槍烏賊
・こはだ 芝海老のそぼろを間に
・甘海老
・沖縄本鮪
・唐津赤雲丹
・対馬 鯵
・九十九里煮蛤
・対馬 のどぐろ
・志賀島 車海老
・煮穴子
・お味噌汁
・玉
日本酒
・福島 写楽
・広島 宝剣 2合
・山口 貴 2合
・福岡 美田 2合
まずは冷製穴子から。
冷製なのにかなりパリッとした仕上がりでおぉっ!てなりますね。面白い。
続く玄海の蛸は甘いツメととろんとした蛸のゼラチンが美味しいです。うん。なんか酒が進むわw
この後の創作系な肴がまた面白くって、、、
エツという魚の卵をからすみにした一品で、臭みはなく魚の良い香りがふんわりやってきて塩分控えめ。
オコゼに皮と真子を混ぜて辛味大根と和えたアテも、ぶりぶり食感がたまりませんし、真子の風味で酒が飲める味。
まじゃくは白和えにしてチーズをまぶした超創作系。味的には私は好みでありませんでしたが、こういう冒険も面白いですよね〜。
肴の〆のめひかりは瀬戸内で食べられる魚で、ぱりっからのじゅわーと脂が溢れてきて、旨味がほんとに濃い。これ相当美味いですよ。
かなり飲めるアテで、結構創作系なアテも織り交ぜながら、飽きさせず楽しませてくれますね〜。
で、ここから握り。
シャープな赤酢と米酢の2種のシャリを使い分けてあります。ネタの邪魔はせず、でも存在感のあるシャリが良い感じなんですよね〜。そして、何より美しいビジュアルがたまりません。
スタートの槍烏賊は細切りにしたものを纏めて。固めの赤酢シャリと絡んで美味しいですね。
こはだの三つ編みは江戸前の伝統技法。間に芝海老のそぼろを挟んで香ばしさを加えるひと工夫が素敵。
丁度季節が始まった唐津の赤雲丹もたっぷり雲丹が乗っかって、濃厚な風味がたまりません。
うん、やっぱ太郎さんのお鮨は美しくて、しっかり美味しく、印象に残りますね。
この後の九十九里の煮蛤はなんとも大ぶりな蛤で味が濃厚、当然美味いよね〜な対馬ののどぐろは脂のノリが良いんですよ。
〆の煮穴子は、よう握るわ!って思えるくらいとろとろwこんなとろとろの煮穴子他では頂けないと思いますよ。
まぁ、そんな感じで、ビールやらハイボールも軽く飲んで、日本酒3人で7合ほどしっかりと。
上記で1人15000円ですから文句なしなお値段ですよね〜。
今回久しぶりに伺いましたが、アテの創作性、にぎりの存在感、かなり印象に残るネタの多い素敵な鮨屋さんです。前回訪問時よりもかなり進化してます。
私はやっぱりこういう飲ませる鮨が好きなんだなぁと素直に思えましたよ〜。
ごちそうさまでした。