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外観
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カウンター10席
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ヨコワ、クロマグロの幼魚
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太刀魚、蕗の薹味噌和え
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光栄菊幾望天然乳酸菌仕込み無濾過生原酒、佐賀県
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蛸塩茹で、菜の花昆布〆
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エボダイの塩焼き
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飛鸞にこまる、酒米は山田錦と長崎県奨励米(食用)、65%精米、長崎県
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酒肴はあん肝と三陸のカキ
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鰆、玉葱醤油漬け
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アオリイカ、10日熟成
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花の香 純米吟醸 菊花、酒米は山田錦、60%精米、熊本県
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サヨリ
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鰯酢〆
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赤貝、山口県
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亀萬野白金一式九号酵母純米吟醸山田錦五割五分磨き、熊本県
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ヅケ
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中トロ
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コハダ
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車海老
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山の壽純米辛口生酒、酒米は夢つくし、65%精米、福岡県
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お椀
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ウニは北海道、海苔は熊本県河内
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柔らかく煮たトコブシとトコブシの肝のリゾット風、らっきょう
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穴子
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玉子焼き
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ハイボール
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追加)〆鯖をおつまみで、1切れ食べちゃった
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木曜日(1月18日)の夜は熊本から移転された
鮨仙八さんにお伺いしました。
熊本で最後にお伺いしたのが21年2月だから
約3年ぶりでした。
1月ほど前に19時20分の席を予約しました。
当時は電話で予約しましたが今は食べログから
予約できますね。
店内はL字カウンター10席、
枯淡さんや中津の味あらいさんと同じ施工です。
まず芋ソーダ、焼酎はなかむら
日本酒はメニューが熊本と熊本以外に別れて
用意されています。
・お造りはヨコワ
クロマグロの幼魚でさっぱりした脂
・太刀魚蕗の薹酢味噌和えに海苔
香りの良い蕗の薹味噌と海苔
・タコはあっさりと塩茹で、菜の花昆布〆を添えて
・エボダイの塩焼き
・酒肴はあん肝、三陸のカキ
(にぎり)
・鰆、玉葱醤油漬け
・アオリイカ、10日熟成
・サヨリ
・鰯の酢〆
・赤貝、山口県
・ヅケ
・中トロ
・コハダ
・車海老
・お椀
・ウニ軍艦巻き、ウニは北海道、海苔は熊本河内
・柔らかく煮たトコブシ、トコブシの肝のリゾット風にらっきょう、熊本時代からの定番
・玉子焼き
(追加)
⭐ハイボールでクールダウン
・お腹がいっぱいだったので〆鯖をおつまみで
(冷酒)
⭐光栄菊幾望、佐賀県
⭐飛鸞にこまる、長崎県
⭐花の香純米吟醸菊花、熊本県
⭐亀萬野白金一式九号酵母純米吟醸、熊本県
⭐山の壽純米辛口生酒、福岡県
行きやすくなりましたが、福岡のお店を選ぶのが
ますます難しく、楽しくなりました。
ごちそうさまでした。