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鱸
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アオリイカ
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こはだ？
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ノドグロ
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蛸
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？
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車海老
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？
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雲丹
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？
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穴子
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？
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赤出汁
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フルーツ
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胡瓜の花も食べます
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葉を取ると、北海道の北寄貝の和え物、トマトの泡、オクラ、胡瓜、ヤングコーンに出汁のジュレ
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食べかけだけど、こんな感じ
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ガリ食べ放題(笑)好みのガリでした
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お椀
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松茸、鳴門の真鯛、糸瓜のお椀
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炭で炙り
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あらのお刺身
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千屋牛の炭火焼、泉州の水ナス
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シャインマスカットと半割りの干し大根の胡麻酢和え
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三重県志摩の岩牡蠣、天ぷらにして炭で炙ってます
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拘りの器もステキなんです
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始まりは宮崎のお茶、水だしで
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先ずはハイボール、めちゃ濃いんだけど(*>∀<*)
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日本酒①
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日本酒②
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日本酒③
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笑笑
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一見怖そうなんだけどね(笑)
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めちゃオチャメな大将(*≧з≦)
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楽しそうにお料理するんです♪
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料理長と息がピッタリ
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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
宮崎の名店「一心鮨光洋」の長男、木宮一洋氏が福岡にオープンしたお店です
場所は地下鉄大濠公園駅から徒歩2分
大将は「一心鮨光洋」の創業者であり、父一高氏の元で20年間修業し、その後シンガポールに渡り～
店名に鮨料理とあるように、こちらでは先ず日本料理を6品程いただき、その後大将のお鮨をいただきます
その日本料理を担当されるのが、京都で15年間修業された吉田料理長
私は九州に住んでいますが、中々タイミング合わず「一心鮨光洋」には伺ったことはありませんでした
そんな中、7月に日本酒三井の寿さんと大将のコラボイベントに参加してそこで初めて大将のお鮨をいただきました
見た目強面の大将がとってもリズミカルに握る姿がステキで、また口に入れたらほどけそうな絶妙な握りに一瞬でファンになり、今回のオープンを心待ちにしていました
コース料金は23470円(税・サービス料込)
お昼は
11：30～14：00
夜は
①17：30～19：30
②18：30～20：30
③20：00～22：30
時間制はあまり好まないのですが、お客様にゆっくり楽しんでいただくために満席にせず、その日の状況にもよりますが、この日は夜の部で三時間近くも滞在してしまいました(^^;
また、個室もあるので、接待使いにも良いかと
喋ってリズミカルに躍りながら(笑)握る大将とそれに振り回されず和食を作る料理長(笑)
大将と料理長の息のあった掛合いが愉しく、初めて伺ったとは思えない居心地の良さでした
また、接客や仕込みを疎かにしたくないからと、現在は予約は基本的にはポケットコンシェルジュで店内に電話を設置していません
また、「一心鮨光洋」と言えばペアリングも有名ですが、これについても今は提供していません
多分いずれ提供する予定でしょう
とは言いながらも、この日はお酒は大将にお任せしました
◇宮崎の水だし茶
◇胡瓜の花の下には、北海道の北寄貝の和え物、トマトの泡、オクラ、胡瓜、ヤングコーンに出汁のジュレ
◇徳島の鳴門の真鯛、糸瓜、うっかり成長した早松茸のお椀
◇10日熟成させた15キロのアラ刺身、半分は炭で焼かれた炙りの香り
◇半割りの干し大根とシャインマスカットの胡麻酢和え
◇岡山千屋牛の炭火焼、泉州の水ナス
◇三重県志摩の岩牡蠣
ここから握り
□スズキ
□アオリイカ
□ノドグロ
□蛸
□車海老
□穴子
□雲丹
□こはだ
その他不明(^^;
◇赤出汁
◇フルーツ
九州だけに拘らず、美味しい物を全国から集めています
大変満足しました(*^-^*)
また伺います
って言うか、すぐに予約が取れなくなりそうですね(涙)