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外観
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看板
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テーブルセッティング
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生ビール
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いかの印籠づめ
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生ビール
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サワラの磯辺揚げ
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カワハギの肝ソースかけ
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余った肝ソースに福岡のワカメで
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余った肝ソースに福岡のワカメで
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◯日本酒 ポルチーニ (福岡県)
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◯日本酒 ポルチーニ (福岡県) グラス100ml
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秋刀魚の塩焼き
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ガリ
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本アラ(クエ)の握り
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小肌の握り
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美丈夫 純米吟醸 純麗たまラベル (高知県) グラス100ml
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美丈夫 純米吟醸 純麗たまラベル (高知県) グラス100ml
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天然鰻の蒲焼
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茶碗蒸し
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鯵の握り
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〆さばの握り
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うなぎの骨せんべい
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石鎚 純米吟醸 (愛媛県)
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石鎚 純米吟醸 (愛媛県) グラス100ml
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太刀魚の握り
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車海老の握り
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イクラの握り
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東洋美人 純米吟醸 大辛口 (山口県)
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東洋美人 純米吟醸 大辛口 (山口県) グラス100ml
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穴子の握り
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味噌汁
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小肌の握り
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太刀魚の握り
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澤乃井 大辛口 本醸造
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澤乃井 大辛口 本醸造 グラス100ml
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干瓢巻き
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玉子焼き
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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
福岡出張の初日。少し遅めの時間となっても予約できるミシュラン星取り店を探しました。すると「鮨 久保田」さんが一つ星をとっていて、しかも21時までは予約可能そうでしたので、こちらのお店を予約しました。何より一斉スタートではないので、好きな時間で予約できます。税込み12000円のお任せコースのみです。
ミシュランの星をとっているお寿司屋さんで、これ以上安いコース設定のお店って無いように思います。マグロを出さないことが低価格の一因かもしれません。
◯生ビール
●いかの印籠づめ
福岡のヤリイカを使ったイカ飯。胡麻と柚子の香りがアクセント。
◯生ビール
●サワラの磯辺揚げ
長崎のサワラ。手渡しで。
●カワハギの肝ソースかけ
大分のカワハギ。肝ソースが濃厚だけどもカワハギの旨さも感じられる一品。
●余った肝ソースに福岡のワカメで
確かに勿体無いですね、肝ソース。ワカメで食べるとまた違った美味しさを味わえます。
◯日本酒 ポルチーニ (福岡県) グラス100ml
●秋刀魚の塩焼き
根室産。脂が乗ってとても美味しい。骨も取ってあるので食べやすくもあります。
●ガリ
甘さ控えめで酸味も強くなく、自分的にはちょうど好きな味わい。
⚫︎本アラ(クエ)の握り
博多では本アラと呼ぶそうですが、クエのことだそうです。五島産。少ししゃぶしゃぶにしてあります。
あっさりとした味わいだけど、噛んでいると旨みが続きます。
⚫︎小肌の握り
熊本は天草産。酢の効きがちょうどよく、〆過ぎてなく、小肌の味が引き立っています。美味しい。
◯美丈夫 純米吟醸 純麗たまラベル (高知県) グラス100ml
●天然鰻の蒲焼
宮﨑産。これは最高。旨みと甘味が格別で鰻屋さんでも食べたことのないレベル。外はカリッ、中はフワッとした食感も良く、この鰻で鰻丼を食べてみたいものです。
●茶碗蒸し
具材は椎茸のみのシンプルな茶碗蒸し。
⚫︎鯵の握り
福岡の志賀島の鯵。
⚫︎〆さばの握り
対馬産。
●うなぎの骨せんべい
カリカリと食感を楽しめます。
◯石鎚 純米吟醸 (愛媛県) グラス100ml
⚫︎太刀魚の握り
大分産
⚫︎車海老の握り
天草産
⚫︎イクラの握り
手渡しで。北海道産のイクラをつけ込まないで、直前に醤油にくぐして味をつけています。その方が風味がでてより美味しく食べれるとのこと。
◯東洋美人 純米吟醸 大辛口 (山口県) グラス100ml
⚫︎穴子の握り
塩で。鰻をタレにしてるので、後半の穴子は塩でサッパリと。
●味噌汁
長崎産アサリの味噌汁。
ここから追加
⚫︎小肌の握り
やはり〆過ぎてなくて、生っぽさもあるのがたまらない。
⚫︎太刀魚の握り
◯澤乃井 大辛口 本醸造 グラス100ml
⚫︎干瓢巻き
干瓢は九州産を使おうと試したことがあったが、どうしても上手く煮れないことがわかり、栃木産を使っていると。
⚫︎玉子焼き
貝柱をつなぎにして沖縄のサトウキビで甘さをだしてる。お茶菓子をイメージした甘い玉子焼き。
1.2万円のコースに、日本酒100mlを5杯と追加の握り・巻物を入れて総額2万円ちょうど。昨今の高騰しているお任せでの寿司コースを考えると、格段に安いと思います。しかしその内容は素晴らしく、これで本当に2万円でいいのか？と驚きました。大満足です。福岡に来ることがあれば、また来たいと思います。
ご馳走様でした、美味しかった。