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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
創業昭和14年。
現在の天野大将は2代目。
3代目や女将さん、他スタッフさんとともに切り盛りをされている。
大将曰く、江戸前ではNGとされている手法を多く使用し、九州前の鮨として他にはない特徴があると。
確かに今まで味わったことのない握りの数々。そして全てがとびきり美味い。
鮪の漬けは鮪節の出汁入りであったり、
代名詞とも言えるアカイカの握りには、飾り包丁に雲丹の卵と飛子、柑橘が絞られ、胡麻の彩が加わる。
太刀魚は炙ったものに、梅が添えられており、鯖も炙った上に味付けされた薬味が添えられる。
鯛は肝が添えられており、食べ終わるとお鮨でありながら日本料理のコースをいただいたような感覚となった。
全てが素晴らしい中で特筆すべきは、
会の方、皆さんがおっしゃってた赤ウニ。
あれほど嫌味のない雲丹は人生で初。
雲丹の旨味が口の中に溢れ、それはまさに雲丹のジュース。
感動という言葉では言い表せない程の、
感情を得た。
そしてお店を語る上で、天野大将初め、皆様のホスピタリティは外すことはできない。
終始笑いが起こり、時に大将の一言に勉強をさせられ、あれほどその空間にいる方、全てが笑顔でいる経験は今までしたことがなかった。
初めての訪問だったにも関わらず、
時期が変わると、白子の季節も素晴らしいしまた来てねとおっしゃってくれた大将の一言が忘れられない。
超困難店ではあるものの
またお伺いできる日を夢見たいと思う。
【コース】
鮪(能登定置網)
トロ(能登定置網)
アカイカ
車海老(熊本県天草)
お椀
〆さば
帆立
平目
太刀魚
鮪の漬け
鱚
赤ウニ(山口県安岡)
鰹
サザエ
車海老の頭
鯛
赤だし
穴子
トロ海ぶどう巻
玉子
メロン