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本鮪 赤身漬け
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真鯛
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鯵
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逸品のキャビア‼︎
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贅沢にミニ缶‼︎‼︎
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キャビアの小丼が完成！
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北海道産のバフンウニ、ムラサキウニと無添加。
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バフンウニ
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ムラサキウニ
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無添加ムラサキウニ
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アオリイカとトロロ昆布
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マグロづけ
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ホタテ
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煮アワビ
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中トロ
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穴子
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車海老
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カニの茶碗蒸し
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干瓢巻き、カステラ。
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あおさの赤だし
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白桃と白ワインゼリー
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產士 2023 熊本の地酒
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三千盛 純米大吟醸 から口
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鍋島 純米大吟醸 クラシック 山田錦45
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金‼︎
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森伊蔵
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森伊蔵ロック
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生ビール
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ハモとナスのお吸い物
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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
熊本市中央区花畑。
2024年2月オープンの鮨屋を訪店。
東京銀座の名店『鮨ふくじゅ』が熊本に誕生。
扉を開くと美しい白木のL字カウンターと上品で洗練された空間が広がる。海外からの客が板前と英語で会話し日本文化を愉しんでいる光景。
今回は、おまかせ上コース 17800円
はじめに前菜から椀物(ハモとナス)へ展開。
握り3貫は、本鮪赤身漬け、真鯛、鯵。
鮪のシャリがやや温かめで酸味が立って旨く、鯵は濃厚かつ葱生姜が効いた具合で大変旨い。
ここで逸品にキャビア5gのミニ缶。
贅沢過ぎて…喜びと驚きが入り混じる感情。
シャリに乗せて食べると赤酢と最高にマッチング‼︎
そして雲丹３種食べ比べ。
北海道産のバフンウニ、ムラサキウニと無添加。
鮮度抜群の極上ウニを味わい尽くす！
濃厚なバフンウニを食べた後の無添加ムラサキウニは繊細な甘みと凝縮した旨みが最高‼︎
『あーだ、こーだ』とフタリで盛り上がった時間。
握り3種は、アオリイカとろろ昆布、マグロ漬け、ホタテ。
興奮して油断してたらアオリイカは口の中ですぐに溶けた。自分を落ち着かせてマグロ漬けは充分に咀嚼してマグロの旨みを味わった。
ハマチの幽庵焼き、煮アワビの土佐酢ジュレに続き
握りのオーラス3貫は、中トロ、車海老、穴子。
噛めば噛むほど旨みが搾り出されるように口いっぱいに広がる。中トロはシャリの温度もあって脂がトロトロで強烈な旨味いっぱい！幸福な時間だった。
最後にカニの茶碗蒸し、干瓢巻き、カステラ、あおさの赤だし。甘味に白桃と白ワインゼリーで終幕。
ドリンクは鮨に合うものが厳選されている印象。プレミアムで王道をゆく酒も多数で酒呑みにはたまらない。熊本県の花の香酒造の『産土(うぶすな)』を初めに出してもらって感激でした。
カウンターから職人技を観て愉しむのも醍醐味の一つと思うが、満席で繁忙の中において大将の手捌きと全体を統括する様には心底惚れてしまう。
帰り際に帽子を脱いで見送ってくださって、とてもとても丁寧な対応に感極まる思いでした。
ごちそうさまでした♪
感極まって溢れる想いをボイスメモに残して、明日の自分にたくす‼︎
いやー飲み過ぎたが特別な日の最高の夜になった。