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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
2021年11月開店。「日本橋蛎殻町すぎた」の系譜を受け継ぐ鮨屋が福岡にできるということで開店前から注目されていた鮨屋「枯淡」
段が入り口に一段、店内に一段あります。店内の段差よりも入り口の段のほうが割と難易度が高めに感じました。とはいえ一般の車椅子なら余裕でいけます。
「よろしくお願いします」という大将のあいさつで始まりました。「いらっしゃいませ」だけで席についたら淡々と始まるのではないこの始まり方が私は好きです。
つまみ
ヒラメとタコ 醤油か塩：弾力あるヒラメ。噛めば噛むほど旨味が溢れるタコ。弾力ツートップ
ヒラマサの漬け からし：醤油と脂がのった身の甘い関係。からしがいい仕事してくれます
タイラギ 七味と海苔：火が入った食感と香りの味わい。磯辺焼き風ってやつ
ホタルイカの味噌漬け：これぞ酒の肴という濃い味。食感もぷちっとたまんない
あん肝：優しくほどける滑らかな舌触りと上品な味わいやばし
甘鯛の酒蒸し：ネギ香るフワフワあっちっちーな鯛
にぎり
こはだ：クセも臭みもなく美味しい。こはだ苦手だったのに…
石鯛：臭みなくほんのりとした脂
ホッキ貝：いい歯ごたえ。上品な甘いお味
シマアジ：普通に美味しい
赤身：マグロの赤身をこれでもかとシンプルに味わう
中トロ：マグロの脂味をこれでもかとシンプルに味わう
大トロ：マグロの脂味をこれでもかとシンプルに味わう
すみいか（コウイカ）：最近いかがたまらなく好き
アカムツ：普通に美味しい
マス：あまり好んで食べないネタだけになんとも
車海老：しっかり甘くしっかり弾力
うに：普通に美味しい
あなご：ふっくら～
かんぴょう巻き：追加
玉子：締めって感じ
にぎりのネタはシンプルに素材そのものを味わえるようになっていると感じた。シャリは硬めで温度は高め、噛むほどに甘い。米好きにはたまらない寿司なのではないだろうか。ネタとシャリにボリュームがあり、お腹いっぱいになってほしいという大将の思いも感じる。
これが江戸前ですか。福岡では他とは違い重宝されそうですね。なんて言っても若い！これから盛り上げていってくれることでしょう。ごちそうさまでした。