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ムラサキウニ
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初鰹。藁で燻しており、噛むごとに良い香りがします
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タコ、鮑
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ニギトロ
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ニシン
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ニシン
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アオリイカ、赤ウニ
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太刀魚
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海鰻
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トロ
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海鰻
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マツカワガレイ(絶品)
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襟裳のつぶ貝
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あん肝と奈良漬
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縞鯵の漬け
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コハダ
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泉州の水茄子
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漬けマグロ(昨年12月に冷凍保存したもの)
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背の中トロ(昨年12月に冷凍保存したもの)
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大トロ(昨年12月に冷凍保存したもの)
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車海老
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アジ
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ウニ
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ウニ
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べったら漬け
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穴子
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かんぴょう巻
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玉
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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
注意:小生の点数は、単に料理の味だけでなく、大将の人柄、コスパなど様々な要素を考慮した点数です。
【予約】
予約困難店。テーブルチェックで予約
【食べた料理と値段、一番美味しかった料理】
鮨コース4.４万に、追加料理とドリンク数杯飲んで、5.５万円でした。一食で5.５万円と聞くと高いと感じるかもしれませんが、料理の質、一流のホスピタリティを考えると、ハイコスパです。最高の2時間を経験することができます。お鮨は、どれも一流で、ネタそれぞれの良さがあり、全て美味しいです。大将が1番力を入れているマグロは本当に美味しいです。ネタとシャリ相性がよく、口の中でマリアージュすると何とも言えない味わいになります。中トロ、大トロに関してはシャリの温度も少し高めになっており、脂が程よく溶けるようにされてます。繊細な温度管理をしてるため、本当は写真など撮らずすぐに食べた方が良いと思います。また、コハダも絶品でした。ネタの水分の保持具合が絶妙で、しかも、コハダのスッキリした旨味が引き出されています。コハダは味の違いが出やすいネタで苦手な人もいますが、このコハダを食べて苦手になる人はいないと思います。福岡に住んでたら毎月通いたい名店です。最後に、ここの玉露の焙じ茶は絶品です。香りが豊かで本当に美味しいです。
【店員のサービス・対応】
大将は気さくで、初対面の小生にも話しかけてくれて良い感じです。最後に握手して帰りました。その他お弟子さんやソムリエの方も良い感じです。ソムリエの方はワイン、日本酒に精通しており、特にワイン好きの人にはオススメです。小生はワインを飲めないのですが、隣の方が楽しそうにワインを飲んでおり、満足されてました。
【店内の雰囲気】
和の雰囲気で良い感じです。着物を着た上品な女性も来店しており、格式の高さが伺えます。小生は至って普通の格好で伺いましたが、全然大丈夫でした。
【コストパフォーマンス】
ハイコスパです。
【再訪の有無】
再訪したいですが、なかなか博多に行けないので、行くことがきまったら予約取りたいです。