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日常から一歩離れて、真の鮨と向き合える時間と空間。
この日のコースは、博多湾で揚がったヒラメの薄造りからスタート。とろりとした身に濃厚なあん肝が細かく削られており、まるで白身のカルパッチョのような華やかな一皿。
続いて供されたのは、生のアワビのすり流しに島原そうめん。濃密な磯の香りととろける食感、喉ごしのよさが夏の風情を感じさせる逸品。
別府湾の平貝はさっと炙られ、シャリとワサビを和えた混ぜ飯とともに。貝の香ばしさとシャリの酸味が一体となる新感覚の小鉢。
フカヒレの揚げ物は、香ばしくももっちりとした口当たり。寿司屋でこの一品が出るのは驚きと嬉しさの両方をくれる。
そして、こういかは木の芽味噌で焼かれて登場。ふんわりとした香りが食欲を誘い、甘みのある烏賊の身にしっとりと絡む。
焼き茄子の赤出汁でほっと一息。香ばしい香りが鼻を抜け、口の中をさっぱり整えてくれる。
ここからは握りへ。
• 白甘鯛:しっとり柔らかく、熟成の妙が光る
• アオリイカ:ねっとりとした甘みとパリっとしたエッジが見事
• 車海老:ぷりぷりの食感に感動、絶妙な火入れ
• 赤身・中トロ・大トロ(島根):それぞれの部位が持つ脂と旨みが丁寧に引き出され、まるで三部作のように流れる
• しまあじ:さっぱりとした口当たりの後に脂の余韻が残る
• 鯵(対馬):香り高さと旨味が凝縮された一貫
• 帆立:低温で火入れされたことで、ふっくらと香り立つ
• 雲丹巻き:濃厚さと海苔の香りが織りなす至福の口どけ
• 穴子(対馬):ふわりとした身にタレが優しく寄り添う
• 玉:甘み控えめで出汁が効いた、締めにふさわしい味わい
追加
小肌:酸味と旨みのバランスが素晴らしい
鉄火巻:トロか赤身で赤身をチョイス
かんぴょう巻:甘さとわさびのバランス