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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
✤㐂泉｜宮崎県宮崎市
✍️＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿
【鮨コース】22000円
・根芹のおひたし
芹のほろ苦さを感じながらシャキシャキとした食感も活かされてる
・つぶ貝の旨煮
身は柔らかく貝独特の繊維質のシャクシャク感も残したまま
・はがつおの塩たたき
たれの水分を吸って皮が柔らかいかと思いきや驚きのサクサクした食感で脳のイメージを舌が超えてきた感動
皮にお酒を振って焼くとパリッパリになるとのことだけど普通に素人がやっても出来ないよなぁと思いつつ当然のようにそれをやってくる技術の高さに一気に心奪われる
・タコの桜煮、福井の地辛子添え
噛まなくても食べれるくらい繊維が柔らかく煮込まれてる
・白甘鯛酒蒸し
笠松揚げが一般的だけど敢えての酒蒸しにこだわりを感じる
身はふっくらでしっとり
・鱈白子、下仁田ネギ、百合根の茶碗蒸し柚子餡仕立て
何とも贅沢な茶碗蒸しで柚子もさることながら下仁田ネギの香りが良い
・握り
アオリイカ
イサキ
八戸マグロ漬け
中トロ
シマアジ
・久米島の糸もずく
コハダ
かすご鯛昆布〆
鯖
タイラギ昆布〆
アカス海老
・なめこの赤だし
北海道バフン雲丹
穴子
玉子
元々和食の道から入った大将は京都や国内のホテルオークラやホテルオークラのアムステルダムで技術を積まれて独立をされたとのこと
宮崎はキハダが取れるけどキハダは使わずに青森の本マグロを使用したり、長崎の漁師から直接魚を買い付けたりと素材に対するこだわり＝誇りを感じる
届く魚によっても身の締まりや脂の乗り、サイズ等、当たり外れもあり品質にバラツキがあるため、実際に魚を捌いてみて良いもののみを使い、さらに身質に合わせて調理を微妙に変えたりと永年の経験に基づいた業は感動をおぼえる
お米は愛知県の契約農家さんから
シャリは赤酢で敢えて酢のブレンドはせず、少し酢がたつ感じのシャリに仕上げている
こういう基調なお話を聞かせていただけるのはカウンターの醍醐味
いちばんびっくりしたのは大将のご自宅とうちの実家がすぐ近所だったことだけど
✂️＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿
㐂泉（@k_i_s_e_n）
宮崎県宮崎市橘通東3-5-5
18:00〜22:00
定休日:不定休
☎️0985-29-7706
宮崎駅徒歩10分
️無
️カウンター テーブル席
＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿✂️
\\旅グルメ＆カフェはおまかせ//
ぜひ、いいね＆フォロー宜しくお願いします