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卵黄ジュレうめぇ
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元々2時間蒸しのレシピだったのに失敗して誕生したとのこと。非常に柔らか
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5時間分の旨味
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あまいあんきも奈良漬のシャキシャキがうんまい
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柔らかくてしっとりしたさわら。さわらのお鮨好きになりました。
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マンオブザマッチ
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ほかけさんと同じく芝エビがほわほわ
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微発砲の飲みやすい日本酒
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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
元々腰が重い人間ですが、何か福岡に行く動機付けをもう一つ作りたい。そんな気持ちでこちら我逢人さんを来店一週間前にポケットコンシェルジュ経由で予約させていただきました。お電話しなくてもおおよそ予約が空いてるか分かりますし、コース料金だけでなく現地で飲んだ飲み代も決済してくれるから楽ですね(日本酒グラス三杯で2700円でした)。
我逢人さんはミシュラン三つ星の鮨さかいさんの2号店云々という話は…お店の説明参照。
場所は地元の人に言わせると春吉？西中洲？タクシーをあまり使わない観光客的には博多駅からキャナルシティ経由のバスに乗って春吉または西中洲のバス停で下車するとよさげです。徒歩圏内少し先まで行くと買い物スポット天神さん、少し戻ると夜の街中洲。お店に行く前、お店に行った後の時間潰しに困ることもありません。
通されたのは六人入れるカウンター個室でした。たぶんもう二つ個室があるのかな？三人組のご予約が一個入っていたおかげで来店一週間前におひとりさま予約を取ることができたようです。
やさしめに赤酢を使った江戸前鮨。シャリはあたたかめで、特にマグロを握るときはさらにあたたかいシャリを足していたように見えました。難しいことはわからないけど中トロは特にこのシャリのあたたかさと赤酢の酸味にマッチしてるように感じました。
以下お品書き(アオリイカのみ写真撮り忘れ)。ちょっとした感想は写真に。
【お料理】
高知産のれそれ土佐酢のジュレがけ
福岡産志賀島たこの柔らか煮
北海道増毛町産ボタン海老卵黄ジュレがけ
佐賀産蒸し黒鮑5時間蒸したもの
鮑のスープ
北海道根室産ホタテ磯部焼き
自家製カラスミあん肝奈良漬添え
対馬産のどぐろ
【お鮨11カン2マキ】
佐賀呼子産アオリイカ
鹿児島出水産かすご
長崎五島列島産さわら
千葉銚子産金目鯛
熊本天草産コハダ
新潟佐渡産まぐろ赤身(やま幸)
中トロ
大トロ
熊本天草産車海老
ネギトロ巻き
北海道根室産馬糞ウニ
千葉九十九里浜煮はまぐり
干瓢巻き
【〆】
車海老のお出汁の赤出汁
芝エビと大和芋の卵焼き
【日本酒】(九州外から来たことを伝えたので九州多めに)
熊本ubusuna
福島写楽
福岡田中六五