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筋子のにぎり
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メジマグロのにぎり
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鹿児島マダコ
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メイチダイの刺身とヒラメのエンガワ
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カンパチの刺身
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鹿児島釣りアジ
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サワラ-タマネギポン酢-
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カンパチの炙り
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筋子とムラサキウニの茶碗蒸し
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筋子とムラサキウニの茶碗蒸し
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鹿児島アオリイカのにぎり
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ワサビの茎と葉
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オオモンハタのにぎり
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ヒラメのにぎり
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ナミクダヒゲエビのにぎり
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マダラの白子リゾット
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クルマエビのにぎり
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サヨリのにぎり
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シマアジのにぎり
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サワラのにぎり
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牡蠣のにぎり
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サバ出汁島原そうめん
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バショウカジキのにぎり
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タチウオの蒸し焼きのにぎり
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対馬の金アナゴ
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蕪漬けとガリ
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トビウオのさつま揚げ、出汁巻き卵
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食べ放題の薬味-酢味噌、醤油、ポン酢、梅肉、天日干し塩、黒胡麻、ワカメ、麦味噌、山葵、葉山葵、梅肉山葵-
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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
「鮨匠 のむら」は、鹿児島市随一の繁華街、天文館にある1986年（昭和61年）創業の老舗の寿司屋です。
お店では、漁師から独自のルートで仕入れた鹿児島県や九州産のピンの魚が提供されます。
この日は、平日の19時30分に予約して1人で訪れました。
店内は、入って直ぐの所に手洗い場が設置されています。内装には草木が綺麗に装飾されており、居心地が抜群に良かったです。
メニューは、「おまかせコース」のみ。
値段は、税込4万円〜4万5千円です。
当日のお会計金額は、税込44,000円でした。
コースのラインナップは、
※提供順
◾️食べ放題の薬味-酢味噌、醤油、ポン酢、梅肉、天日干し塩、黒胡麻、ワカメ、麦味噌、山葵、葉山葵、梅肉山葵-
◾️トビウオのさつま揚げ、出汁巻き卵
◾️鹿児島マダコ
◾️メイチダイの刺身とヒラメのエンガワ
◾️カンパチの刺身
◾️鹿児島釣りアジ
◾️サワラ-タマネギポン酢-
◾️カンパチの炙り
◾️筋子とムラサキウニの茶碗蒸し
◾️ワサビの茎と葉
◾️鹿児島アオリイカのにぎり
◾️オオモンハタのにぎり
◾️ヒラメのにぎり
◾️ナミクダヒゲエビのにぎり
◾️マダラの白子リゾット
◾️クルマエビのにぎり
◾️サヨリのにぎり
◾️シマアジのにぎり
◾️サワラのにぎり
◾️牡蠣のにぎり
◾️筋子のにぎり
◾️サバ出汁島原そうめん
◾️メジマグロのにぎり
◾️バショウカジキのにぎり
◾️タチウオの蒸し焼きのにぎり
◾️対馬の金アナゴ
◾️蕪漬けとガリ
他のお店では経験したことがない種類の薬味がテーブルにセットされています。その薬味は、刺身に付けて食べるだけでなく、お酒のツマミにもなります。特に、「梅肉」にワサビを混ぜて食べる一品は、日本酒を飲む手が止まらなくなるほどの珍味。
なお、日本酒はグラスが空になれば自動で注がれます。
ツマミの「マダコ」は、心地良い食感とタコの旨味を楽しめます。薬味の天日干し塩を付けて食べると甘さが引き立ちました。
「カンパチの炙り」は、神経〆されたカンパチの皮目を炙って提供されます。香ばしい香りに食欲をそそられる一品でした。
にぎりの1貫目「鹿児島のアオリイカ」は、ねっとりとした食感が楽しめる一貫。濃密な甘さと舌に吸い付くような口当たりが印象的でした。
「ナミクダヒゲエビ」は、錦江湾の深海で獲れるエビで、濃厚な旨味と甘みが味わえました。
「牡蠣のにぎり」は、北海道厚岸から仕入れた牡蠣を、醤油で煮て提供されます。"ふわとろ"で濃厚な旨味が特徴的でした。
「筋子のにぎり」は、鮨匠のむらのスペシャリテ。噛めば噛むほど筋子の旨味が口いっぱいに広がります。また、筋子の上にトッピングされた大根おろしも良いアクセントになっていました。
コースの終盤で提供される「メジマグロ」は、マグロの漁獲可能時期が、他の都道府県と比較して短い鹿児島県では、1年間を通してほとんど提供されません。"うっとり"するほど、美しい隠し包丁が入った一貫で、後味が抜群に良かったです。
「タチウオの蒸し焼き」は、身を表、皮目を裏にして真っ白な見た目で提供されます。"ふわふわ"の食感と臭みのない淡白な味わいが絶品でした。
野村大将と若いお弟子さんたちの細やかな気配りもあり、大満足なディナーとなりました。また、お土産で自家製醤油をいただきました。
個人的な感想ですが、地方のお寿司屋さんのなかで、最高峰のお店だったので、九州地方に旅行に行った際のディナーの候補に入れてみては、いかがでしょうか？