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ホタルイカ
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牡蠣
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金樽鰯
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初鰹
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地ダコ
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マナガツオ
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塩穴子
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シンマエ
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平目
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鰆
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甲イカ
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イシガキダイ
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ホッキ
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塩じめのコハダ
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メヒカリ
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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
大通り沿いにありながら、表には看板がなく、隠れ家的な面持ち。L字カウンターに土壁の素敵な店内に、こだわりの器で美しい鮨が振る舞われます。
赤酢×熟成魚を提供する同じく宮崎の名店「一心鮨 光陽」を師匠にしながらも、白酢×新鮮魚で勝負する料理長の丁寧な仕事ぶりがひとつひとつに現れています。
メニューはおまかせコースのみ。カウンターの中に設けられたレンガの焼き場で炙られたおつまみも最高です。
1.ホタルイカ ボイルではなくスチームで仕上げているので、ワタが流れず、はち切れんばかりのぷるんぷるんさ！
2.長崎大村湾の大粒の牡蠣、天草のアオサの茶碗蒸し。ぷるんと丸っとミルキーな牡蠣が2粒入っていて新鮮なアオサのあんかけで優しい味に。
3.大羽の金太郎イワシの一夜干し。脂たっぷりで蕪とだいだいのおろしとの相性抜群。
4.初ガツオ フレッシュなカツオを塩抜きして九州の甘醤油と酸味に合うマスタード、ワサビ、薬味で。意外にマスタードが合うことに驚き！
5.始まったばかりの地ダコ。ほろほろと解けるほど煮込んでいるのに美しい仕上がり。チーズのように削ったホースラディッシュとたっぷりのワサビともに
〜ぶつ切りのガリ。浅漬け〜
6.マナガツオの幽庵焼き。皮にパリッと焼き目をつけて、身はジューシー。脂がのっていて肉汁のように脂が出てきます。
7.握りスタート！穴子は塩で
8.ヨコワマグロ（マグロの子供）
9.ヒラメ 1日寝かせて厚めにカット
10.さわら 軽い松前漬に。今シーズン最後。脂がピークで甘い。
11.甲イカ。 包丁を入れないのに柔らかさ際立つ。上に軽く日向の柑橘類をかけて
12.イシガキダイ。サクサクの食感
13.ホッキ 旨み！
14.塩じめのコハダ
15.メヒカリ 今が旬！身がほろほろで柔らか
16.玉子 甘いです
17.赤だし。海苔が分厚い！
一品目からラストまで感動の連続でした！
しゃりが小さめで丸みがあり、ネタとのバランスがよく大変好みでした。大分・竹田のパリッと割れる飲食店にしか卸さないお米なのだとか。
デザートは出ませんが、日本酒のラインナップも料金設定も素晴らしく、お酒を楽しむ人には大満足です。