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鯛の昆布〆
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鹿児島産天然マダコ
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真鱈の白子飯
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対馬産穴子
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鹿児島島津のお雑煮〜焼き海老干し椎茸、大豆もやしと〜
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本かわはぎ〜生〆神経抜き〜
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本かわはぎ〜生〆神経抜き〜
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出し巻きと飛び魚の自家製薩摩揚げ
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本かわはぎの肝
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拘りの調味料
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汐子(しょっこ)生〆神経抜き
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天然シマアジ
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九州産本まぐろの漬け
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九州産本まぐろの漬け
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若芽
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アオリイカ〜塩とカボスで〜
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18kgの本鰆のトロ
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茶碗蒸し
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汐子(しょっこ)
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さより〜軽く昆布の香〜
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1.6kg天然縞鯵(しまあじ)
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コハダ
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真鯖の昆布〆
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すま(ヤイト)
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芭蕉梶木(カジキ)
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霜降り釜下(かましも)のトロ
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まぐろ漬け
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太刀魚
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アゴで出汁をとった蕎麦
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今回は鮨匠のむらさんへ伺うためだけの目的で
3か月前に予約してお邪魔しました。
とにかくご主人の最高のこだわりに感服しました。
【食材へのこだわり】
近海モノを中心とした店主の選び抜かれた食材
一番美味しい大きさの食材選び
顧客へ提供する時間から逆算された時間での神〆
食材を活かした食材の調理そして下準備
食材を美味しく頂くための調味料
食材を美味しく頂くためのお酒のお勧め
【常連待遇】
はじめてお邪魔したのに常連客のように接客して頂き
最高の気分で、食事を頂く事ができました。
お店を出て、ホテルについてもすごくイイ気分にさせて頂きました。