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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
福岡・笹丘の小柳寿司は、町寿司の温かさと本格鮨の技術が心地よく同居する、地元に根付いた老舗。三代目の竹内大将とご家族の自然体なもてなしが、カウンターに座った瞬間から肩の力を抜いてくれます。
この日は対馬や玄界灘の魚の話がたびたび出てきて、ネタの背景を聞きながら味わう時間そのものが倖せ。
まずは「今日は釣りのシマアジがいい」と差し出された一貫と、それを見守る大将の嬉しそうな笑顔。軽く塩を当て、柑橘の香りを添えた握りは、しっかり酢の効いた舎利と脂の乗った身が見事に調和し、一口でこの日の流れを決める存在感。
握りは、小柳寿司らしいライブ感と素材の良さが際立つ。海老は生きたまま目の前で締め、絶妙に火を通して供され、甘みと香ばしさが同時に広がる贅沢な一貫。マグロは300kg超の大物ならではの濃厚な旨味。店内の生簀で泳ぐフグは身の締まりが良く、濃厚な甘さが際立ちます。
さらに九絵の握り。全国的な高級魚ですが、博多では“アラ”として親しまれてきた特別な存在。その背景を思うと、上品な旨味と弾力がより深く記憶に残る、博多らしさを感じる一貫でした。
合間に供された土耕栽培のカイワレの握りも印象的。シャキッとした歯触りと爽やかな辛味が口の中を整える一貫で今では博多でも老舗「おさむ」などでしか見られないという粋な仕事。こんな一手に博多寿司の系譜と大将の遊び心が感じられる。
カウンターでは、日本酒に詳しい女将さんと常連マダムたちの会話が自然に弾み、そのやり取りを聞いているだけでも楽しい時間。店全体の空気に引き込まれ、気づけば自分もその輪の中にいるような心地よさがあります。
そして最後に追加でお願いしたホッキ貝とツブ貝。目の前で殻を開き丁寧に仕立てていく。巨大な蝦夷ボラの身抜きを終えた大将が思わず「おぉ、完璧！」と笑顔。そのライブ感と瑞々しい旨味は、小柳寿司のカウンターだからこそ味わえる特別な体験でした。
大将の寿司への情熱と確かな職人の仕事、ご家族のもてなしが自然に溶け込む居心地の良い空間。味も空気もここちよく、流れる時間が幸福感と感動に満たされます。
おごちそうさまでした ^ - ^ ♪