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焼鳥の煙で煙る新橋ガード下のような楽しい久留米で、あえてA級グルメで勝負しようと考えたのが、酒と饂飩こなから。こなからは、数年前まで普通のうどん居酒屋だった。しかしコロナ禍を経て自分の1番やりたかったことを追求したいと考え、近くの鮨の名店の指導も得て、うどんを組み込んだ和食というA級グルメに転換。そこから、たった数年で、ここまで生きついたのは脅威だ。修行という色がついてないので、好きと言うだけでここまで突っ走って来れたのだろう。今日のメニューは以下の通り。
①木の芽うどん
②唐津のタイの昆布締めと赤貝 きみず こしあぶら、うど、クレソン
③鯵の海苔巻き ごぼうルッコラサルサベルデ
④初物の鱧のお吸い物 鰹出汁と鱧の出汁のブレンド
⑤昆布締め鱧の刺身
⑥タラバガニと根室塩水ウニの寿司
⑦太刀魚とそら豆の春巻き キウイソース
⑧駿河湾の桜えびのオイルパスタ風焼きうどん
⑨梅餡掛けの鯛の白子の茶碗蒸し
⑩佐賀牛の焼き物 翡翠茄子と筍の餡掛け
11 富山湾のホタルイカのうどん
特に気に入ったのは④⑤⑨11。鱧の昆布締めは凄かった。