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氷器、高級食材にところてん
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氷器と小皿
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アワビ肝
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くみ上げ湯葉
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大粒アワビ
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ところてん
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エビ頭は、炙って
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香ばしいエビ頭
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とりあえずビール
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自家製うめ酒
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フグ湯引き
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フグ湯引き
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フグ湯引き切り方を変えて違う
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続いて茄子湯引き
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白ずいき
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生きのいいあゆ
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私たちが食べている間は、あゆを丁寧に串刺し
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生き鮎の串刺し
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七輪で炙ります
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のどくろの握り
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鮎ha２匹、
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まったけは一人１本強で・・
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手際が素晴らしい
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香の物
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碗もの
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とうもろこしのすりながし
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お釜で炊かれた、まったけご飯
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１杯目
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２杯目はお焦げ入り
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デザートは、マンゴー
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ジュレをのせて
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オールドバカラ
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デザート
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お茶入れ
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お茶
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店内はコの字カウンター
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食器も幕末の京焼の陶工、永楽も１部あるとか
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幕末の京焼の陶工を聞いて思わず食器裏を確認・・(笑)
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お店は階段登って３F
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店頭
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
食べログ福岡のレストランランキングに常に上位にあるお店です。
北九州の繁華街にある素晴らしい和食店、やっと行けるチャンスが巡ってきて心待ちした１軒です。
店内は、ドアを開けると、こじんまりとした清潔感あふれるコの字カウンター９席のみ。
玄関で靴を脱いで、上がります。
とりあえずビールは恵比寿。周りはお店オリジナル梅酒で。
一息ついたところでコースが始まりました。
まずは、くみあげ湯葉 。じゅんさいにウニ入り、トロリとした舌触り、スプーンで頂きました。
氷の器が出て来ました。
メインはところてんですが、高級具材がタップリ。大ぶりにカットされた鮑も２～３キレに、ウニ、ハギ、車海老入り。付属の小鉢は、アワビの肝。
車海老は、あいのしま産、福岡の離島です。アワビは、唐津産ビッグサイズ、１日かけて蒸すので、とても柔らかいです。
車エビの頭は炙ってくれました。香ばしくて、髄まで楽しみました。
お造りは、夏河豚の湯引きです。
透明感ある身を、目の前の土鍋で、しゃぶぶしゃぶと軽く湯煎して凍めます。
切り方の違ったのを２切れが出されました。冷たくて、ポン酢でサッパリです。
湯がき野菜は、茄子。そして白ずいき、これは手間がかかり数が少ないのでまさに高級食材。
握りは、のどくろが２貫。出された時から品格有り。
ガリの変わりに、みょうがの酢漬け、モズク。上品な酸味に、梅酒がススみます。
焼物は、熊本産のあゆ。生きたまま登場しました。
大将が目の前で、丁寧に串に刺していますが、何分生きてますので、かなり難しそう。
炭火で、ジリジリ・・と焼いてくれます。２匹でました。頭から尻尾まで食べれます。酸味が残る緑鮮やかな出汁に漬けると、また違う風味です。
続いて取り出したのは「まつたけ」。一人一本です。
鮮やかな手つきで、アッという間にスライスされて、炊き込みご飯に。土鍋で炊かれました。
こんな具が沢山入った炊き込みは初めてです。
残ったご飯は、おにぎりにして、退転の際持たせてくれます。
碗ものは、とうもろこしのすり流し。食材の甘味が引き立つ優しいお味。
デザートは、マンゴー半玉です。無花果と白ワインのジュレ、透明で涼しさを演出です。
切り込みも入っているので最後まで食べやすい。
デザートもう１品。抹茶のシャーベットに小豆餡がかかったもの。
少量でしたが、このデザート２品は大満足・・。
使われる食器も、なかには・・藤原啓、幕末の永楽、オールドバカラもあるとか。魯山人のは写しですが・・と笑ってお話をされてました。
食材をこれだけ手間隙かけて作られたものが惜しみなく次々と出され、贅沢の極みです。
素晴らしい。
来年・・再来年は、あのミシュランガイドブックの福岡版がいよいよ発行されます・・。
すでにこちら審査員も入ったとのことで・、★を獲得するのでは・・楽しみです（リビングF情報で）