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中トロ(青森県小泊)
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桜鱒(北海道寿都町)
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牡丹海老(留萌)に大分杵築の雲丹をソース漬け
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渡り蟹(佐賀県太良町竹崎)の和風カンジャャンケジャン
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金目鯛(千葉鴨川)
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鮑(唐津)
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高知の“のれそれ”(穴子の稚魚)の甘酢ジュレ寄せ
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あん肝(北海道余市)と奈良漬
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春子鯛(鹿児島出水)
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大トロ(青森県小泊)
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ホタルイカ(富山)
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太刀魚(東京湾小柴)と金目鯛(千葉鴨川)のレア焼き
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甘鯛(山口萩)の若狭焼き
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サヨリ(富津)
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こはだ(熊本天草)
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赤身マグロ漬け(青森県小泊)
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車海老(熊本天草)
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雲丹(北海道根室)
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穴子(長崎対馬)
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アオリイカ(唐津)
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トロタク巻き
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玉
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牡丹海老(留萌)に大分杵築の雲丹をソース漬けに酢飯
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青森県小泊で水揚げしたマグロ
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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
福岡の鮨のクオリティの高さにはいつも驚かされる！妻との北九州旅行の帰りに福岡立ち寄り。本当は、鮨さかい に行きたかったが、かなり前々から予約を試みていたにも関わらず予約できず、天神のお洒落なビルにある一階下にある系列の我逢人を予約してお邪魔した。
これがまた凄くて、地場産のみならず全国から取り寄せた素晴らしいネタの数々としっとりした赤酢の酢飯…そして凝らされた大将の細工の数々…感動しっぱなし♪
着席してビールで喉を湿らせてると、一斉に近いスタートで、鮨さかい吉田大将のショーが始まる！
糸島ご出身の笑顔が素敵でキリッとした大将、そして敷居の高さを感じさせない柔らかい物腰で居心地がとても良い♪
先ずは、ツマミで三品…
◯ 高知の“のれそれ”(穴子の稚魚)の甘酢ジュレ寄せ
◯ 鮑(唐津)とホタルイカ(富山)
…いきなり鮑の柔らかさに感動し、のれそれの新鮮な歯応えを甘酢ジュレの爽やかさで楽しむ♪
◯ 焼魚は、太刀魚(東京湾小柴)と金目鯛(千葉鴨川)
…超レア目に柔らかく焼いてあり、脂身と身のバランスが凄い！
◯ 牡丹海老(留萌)に大分杵築の雲丹をソース漬け
…ヤバイ！すっごくリッチな味でぷりっぷりの牡丹海老と濃厚な雲丹ソースが堪りません♪残った雲丹ソースを酢飯で食べさせてくれる演出がこれまた憎い！
◯ 渡り蟹(佐賀県太良町竹崎)の和風カンジャャンケジャン…鰹とマグロの酒盗に5日間漬け込んだ渡り蟹の味は凄いことに！これまで韓国で美味しいカンジャャンケジャンを頂いてきたが、かぶりついてチューチュー吸うのがこんなに楽しいと思ったには久しぶりなぐらい癖になる美味しさ〜♪内子が酒のアテに最高♪
◯ 甘鯛(山口萩)の若狭焼き
…酒かけながらゆっくり焼くことで、恐ろしいぐらい身がふっくら、それなのに皮がパリパリで無茶苦茶美味い！
◯ あん肝(北海道余市)
…裏漉ししたあん肝と奈良漬のハーモニーは、これ以上ない極上の組み合わせでお酒が進む進む〜♪
◉ アオリイカ(唐津)
…熟成三日目のアオリイカに裏包丁を入れたことでしっとりねっとり、これにカボスを垂らしてスッキリさせる悦びは至極〜♪
◉ サヨリ(富津)
◉ 春子鯛(鹿児島出水)
…自信のある光り物も素晴らしいが、立派な大きさながら身が締まってる春子には舌鼓〜！
◉ 桜鱒(北海道寿都町)
…見事な脂乗りで鮮やかなオレンジ色した桜鱒は、見た目以上の素晴らしい濃厚な味わいで感動〜！
◉ こはだ(熊本天草)
そして、マグロ三種は、やま幸仕入れの青森県小泊揚げ♡ スルメイカとフクラギ（ブリの幼魚）を餌に育ったマグロの濃厚な赤身と脂身は、素晴らしく美味の一言！
◉ 赤身マグロ漬け
◉ 中トロ
◉ 大トロ
◉ 車海老(熊本天草)
…ふっくら炊いた形の良い車海老はしっとりでミソとのバランスが最高！
◉ 雲丹(北海道根室)
◉ 穴子(長崎対馬)
…これまた炊き方がすっごいふっくらで、甘いツメと山椒のバランスが凄い！
◉ トロタク巻き
◉ 玉
これに合わせてくれる日本酒のセレクションが、これまた素晴らしい！糸島白糸・秋田刈穂原酒・奈良みむろ杉・奈良倉本・爾今…進む進む♡(大将ご本人は下戸の様ですが笑)
とにかく感動しっぱなしの二時間で至福の時間でした！
ご馳走さま！