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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
福岡市にある郷土料理とジビエの店「嗣味」さんに伺いました。
季節によってメイン料理が異なり、１月〜３月はふぐ、４月〜６月はジビエ、７月〜９月はうなぎ、10月〜12月はクエをそれぞれ楽しめるとのこと。
今回の訪問は６月でしたのでジビエ料理。
糸島・久山など福岡近郊で獲れた野生の恵みを、丁寧な仕込みと独創的な演出で味わえる貴重な食体験、ジビエの概念が覆る、そんな夜でした。
◆ ジビエの主役たち
• 真鴨の胸肉（糸島産）
• 猪のバラ肉（糸島産）
• 鹿のもも肉（久山産）
これらは糸島のジビエ研究家・西村氏（解剖学の先生でもあるそう）との提携で臭みを抑えた仕込みがなされ、柔らかく、野趣はありながらも洗練された旨味が際立っていました。
■ 先付
福岡・紫雲丹 × 長崎・ヤリイカ × 熊本・無花果 × 海そうめん（もずく）× へベスのジュレ。
多層構造の素材が、ジュレと柑橘で一つにまとまり、舌の上で風景を描くような一品。
■ お造り：炙りあなごと黄韮
大ぶりのあなごを表面だけ香ばしく炙り、酢漬けにした希少な黄韮をトッピング。濃厚かつ爽やか。
■ 馬刺しのタルタルと笹の葉寿司
ごま油・しまらっきょう・にんにくの芽で和えた馬刺し。葉寿司の中には甘長唐辛子とシャリ。上に馬刺しをのせて食べる「寿司の再構築」。
■ 真鴨の炭火焼き
香ばしい皮とジューシーな肉。ごぼうのすり流しと蕎麦の実の香りが余韻に残る。鴨の皮とネギのポン酢和えもまた格別。
■ 鹿の黒焼きと姫竹の天ぷら
炭に油を注ぎ、火力で一気に仕上げた鹿肉。柚子胡椒で香りが跳ねる。姫竹の天ぷらもシャクシャク。
■ 猪のメンチカツと大根の炊き合わせ
安心院ワイナリーの葡萄の枝で香り付け。鹿のスジ肉出汁で炊いた大根が脇を支える。酒好き泣かせ。
■ おやき（猪・チーズ・唐人菜）
糸島小麦の生地に、地元チーズ2種、猪ベーコン、タラの芽、博多の漬物「唐人菜」を詰め込んだ濃密な一皿。
■ いさきの天ぷら 白子酢と共に
軽やかな衣に包まれた脂乗りのいさき。白子酢が奥行きを与える。
■ 鴨南蛮そばと土鍋ごはん
鴨のつくねは手羽・砂ずり入り。最後の一滴まで旨い。
土鍋ごはんはズッキーニ、枝豆、姫竹をあご出汁で炊いた混ぜご飯。
■ 甘味：八女・星野村の玉露、そら豆のきな粉のわらび餅
見た目はサーターアンダギーのような黒糖は朝倉の「みなぎ」産。しっかりした甘味で締め。
地元の生産者との連携が生む、地に足のついた料理の数々。奇をてらわず、しかし確かな技術と感性で構築されたコースは、ジビエ初心者にも経験者にも満足度高し。器や盛り付けも細やかで、器好きも満足できるはず。
福岡の“地の味”を、文化とともに次代へ「嗣ぐ」一軒です。