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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
ご覧いただき有難うございます。
フォロー、投稿のいいね、保存をお願いできますと励みになります。
福岡県福岡市にある｢鮨さかい｣さんに訪問しました。
アクセス:中洲川端駅から徒歩6分
予約:電話、TableCheck
待ち時間:予約のためなし
東京の名店｢海味｣で修行をされた堺氏が2013年にオープンしたお店。
2017年に中洲川端に移転し今に至ります。
最初に堺さんがそれぞれのお席に挨拶をされた後に、お弟子さんやスタッフさん含めた全体のご挨拶。
これで場の空気が引き締まります。
個人的にはここで心をぐっと掴まれました笑
ツマミがいくつか出た後にまずはネギトロの軍艦が出てくるのも面白いですね。
パリパリの海苔とトロの旨みが素晴らしいです。
そしてシャリがめちゃくちゃ好み！
マグロに合わせてシャリを作っており、そのシャリに合わせるように他のネタを合わせているそう。
個人的ナンバーワンのツマミはトラフグとあん肝の肝酢。
これは正直やばすぎました…完全な酒泥棒笑
肝酢は初めて食べたのですが、あん肝の旨みが濃縮されていて最高すぎですね！
余った肝酢にはワカメを付けてくださるので最後まで楽しめるのも嬉しいです。
握りに入る前にツマミの追加を聞いてくださったので唐墨とあん肝を追加。
これまた酒が進んでしまうラインナップでした！
握りでは閂には大葉を挟んでおり相性は抜群。
鼻に抜ける香りが良いんですよね。
マグロの前に子肌が出るのは面白いんですが酢の〆具合が絶妙でめちゃうまです！
この日のマグロは千葉勝浦のものを使用されていました。
トロがやばすぎて悶絶…シャリをマグロに合わせてるというだけあって完璧すぎですよ堺さん！
最後まで美味しく楽しく素晴らしい時間を過ごすことが出来ました。
余韻がずっと残り続ける素晴らしいお店です。
ご馳走様でした！
この日いただいたものは以下です。
□→ツマミ、握り以外
■→握り
□鱈の白子、ムラサキウニ、キャビア、甘酢ジュレ
□燻した本鰹の漬け
□真蛸、鮑
■ネギトロ軍艦
□トラフグ、あん肝の肝酢、ワカメ
□桜えびと桜鯛の茶碗蒸し
□牡蠣フライ
□桜鱒、筍、木の芽
■桜鯛昆布締め
■春子鯛
□唐墨、大根
□あん肝、奈良漬
■閂、大葉
■子肌
■赤身漬け
■中トロ
■大トロ蛇腹
■車海老
■ムラサキウニ
■煮蛤
□味噌汁
■穴子
■干瓢巻き
□シマエビと大和芋の卵焼き