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イカ (雲丹・飛魚の卵・かぼす・にしきごま)
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カウンター越しの厨房
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胡瓜 (塩)
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トロ
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車海老 (半茹で)
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締め鯖
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帆立貝柱
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平目 (肝・おろし)
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太刀魚 (梅肉)
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赤身のづけ
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鱚
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赤出し
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蓴菜の赤出し
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鯵 (醤油の粉)
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栄螺 (オクラ)
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車エビ頭の塩焼
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甘鯛 (にしきごま)
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雲丹の軍艦巻き
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穴子
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鉄火巻き
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玉子
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最後に手拭きのレモン
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デザート (メロン)
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小倉駅から歩いて数分、ビルの1階にあります
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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
2014.11.2
連休を利用した"秋の食べログ旅"2日目
1日目の宿、湯布院「山荘無量塔」で最高のおもてなしに感動！！！
そして、2日目はレンタカーで高速道路を180km以上運転して小倉に
駅北口の「リーガロイヤルホテル小倉」に宿をとりました。
そこから歩いて10分弱
3ヶ月前に予約を取り、やってきたのは「天寿し 京町店」
全国食べログ寿司の部でトップ5に入る有名店です〜♪
一緒に旅する友人が1年前のお昼に訪問し、満点をつけています。
彼のススメがあって、ここに伺いたくて今回の旅を決めた次第！
予約の19時ぴったりに到着して、いただいたのは
◆15貫＋5品 20000円(税抜)
胡瓜 (塩)
トロ
イカ (雲丹・飛魚の卵・かぼす・にしきごま)
車海老 (半茹で)
締め鯖
帆立貝柱
平目 (肝・おろし)
太刀魚 (梅肉)
赤身のづけ
鱚
赤出し (蓴菜)
鯵 (醤油の粉)
栄螺 (オクラ)
車エビ頭の塩焼
甘鯛 (にしきごま)
雲丹の軍艦巻き
穴子
鉄火巻き
玉子
デザート (メロン)
店内はカウンター5席だけ、大将とスタッフ3名のおもてなしが始まりますw
ここの特徴は、お酒が出ないこと(泣)
寿司にはいつも日本酒と決めているので、少し寂しさがつのります。
ただ、寿司の味がきちんと伝わる意味ではそれもいいのかも？
また、醤油は用意されておらず
握ったあとのネタの上に、塩・煮切り・ツメ・かぼすなどで味付けされていきます！
様々な味付け、凝った下処理、見た目も鮮やか
もう笑顔が止まりません、ほっぺた落ちっぱなしですw
カウンター前にチョロチョロ流れる水で指を
一つ寿司を頬張っては胡瓜かガリをいただいて口の中を清め
お酒が出ない代わりにスタッフが常に熱いお茶に取り替えてくれます。
トロはもちろん旨いのですが、まず芸術作品ともいえるイカに驚きました。
京都の錦市場で売られている『にしきごま」が使われ、イカの足のように見立てた切り方
さすがというほかありません。
栄螺(サザエ)は軽く炙ることにより柔らかくいただけました。
穴子は肉厚、蕩ける柔らかさ、口の中に幸せが広がりますw
"江戸前とは違うので満足頂けましたでしょうか？"と最後に聞かれましたが
地の物を使った"九州前"は、味・香り・見た目と申し分のないお寿司
あっという間の1時間ちょっと、寿司に感動しただけでなく
大将の人当たりの良さ、人柄にも参りました！
これまで、自分が全国で食べた寿司屋のベスト3は
1. 小松弥助 (金沢)‥‥気さくな職人 森田一夫氏の手さばきが見事
2. 鮨匠のむら (鹿児島)‥‥大将の心も握るトークとお酒が抜群
3. 小判寿司 (仙台)‥‥CP抜群、金華鯖など新鮮な魚に圧倒
ここ「天寿し 京町店」は値段も一番でしたが、間違いなくトップに躍り出ました (^o^)／
さあ、次は30年来の小倉在住の友人と酒を酌み交わします〜♪
ごちそうさん (●^o^●)