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北海道タラの白子
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鳥取県境港 香箱がに（雌）と酢飯
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明石の鯛とアオリイカ
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長崎の戻りカツオ 玉ねぎソース
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境港 松葉ガニ（雄） 土佐酢
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鐘崎のとらふぐとあん肝
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塩釜のマグロ
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とらふぐの白子 濃厚卵黄ソース 酢飯
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混ぜてリゾット風に
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小トロ
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春子鯛
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北海道のあん肝と奈良漬け
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ホッキ貝
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シロカワカジキ
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佐賀のコハダ
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赤身
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大トロ
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済州島のサバ
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天草の車海老
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根室のバフンウニ
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根室のバフンウニ
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穴子
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かんぴょう巻きと芝海老を練り込んだ玉
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1Fの入口
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2Fの店頭
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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
2年前（22年11月）に我逢人でお会いして以来の西村さん。
その当時、23年の3月に独立すると伺っていたものの、中々情報が入ってこず心配していたところ、24年1月に開業できたとのこと。
最初決まってた物件は開店直前でオーナーがやっぱダメとなったらしく、それで開業が遅れたとか。
訪問して最初にびっくりしたのは、2年前にたった1回食べただけなのに、当時大分の方に旅行でしたよね、とか、日本酒は辛口が良かったですよねと記憶してくれていたことかな。
夜は2部制で一斉スタートです。カウンター8席で、個室も将来設置するとのこと。
コースは、おまかせ3万円（込）のみ。
福岡だと高めの値段設定のため、市場の人から強気だねぇとか嫌味っぽいことも言われたことがあるとか。
最初はつまみがいくつか、そしてお寿司。
魚は九州産に拘っている訳ではなく全国の美味しいものを仕入れてるとか。
海苔が入った箱の下に炭を入れて少し燻られた香りを付けるなど
素材、味付け、調理法、全てに西村さんのこだわりを感じます。
うん、どれも最高に美味かったです。
ちなみに、最後の穴子にも拘りがあって、とある人から仕入れる穴子しか使ってないそうな。
その人からの仕入れが叶わなかったら、にしむらのコースの締めは違う寿司にする予定だったとか。
で、何でもその人は、市場に夕方16時まで住んでるような変人だと言ってました。
そして穴子をきちんと理解してくれる人にしか卸さないらしく、築地から高い値付けで買いに来た業者は穴子の事何も分かってないと断ったそう。
肝心の穴子はとろけると言うのか、ふわっふわでこれまた美味かったです。
場所がちょっと分かり辛いけど、諸富食品工業さんの横の小道を奥に行くと2F上がるための入口があるので、そこを開けて階段を上れば店があります。
なんでも1Fには何も置けない契約らしく、看板も出せないそうです。