-
2016_12
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2016_12
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2016_12
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2016_12
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2016_12
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-
2016_12
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2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2016_12
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-
2015 1月 一品目 大間のまぐろ
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-
2015 １月 博多のお雑煮 もち抜き
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-
2015 1月 ふぐ刺し、キモ和え
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-
2015 1月
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-
2015 1月 数の子の粕漬け
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-
2015 1月 真珠貝の貝柱あぶり
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-
2015 1月 まれに見つかる天然真珠！
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-
2015 1月 赤貝の酢の物
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-
2015 1月 ふぐ白子と、炒り玄米塩
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-
2015 1月 自家製塩辛
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-
2015 1月 炙りからすみと大根
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-
2015 1月 煮あわび
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-
2015 1月 ガリ
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-
2015 1月 イカ
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-
2015 1月
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-
2015 1月
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-
2015 1月まぐろ赤身
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-
2015 1月 コハダ
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-
2015 1月
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-
2015 1月 鯖
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-
2015 1月 ブリ
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-
2015 1月 地雲丹のお寿司は手に直接、海苔なし
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-
2015 1月 煮ハマグリ
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-
2015 1月 車海老
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-
2015 1月 椀
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-
2015 1月 煮あなご
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-
2015 1月 かんぴょう巻 〆
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-
外観
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-
外観
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-
2015 12月 大間のまぐろ
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-
2015 12月 タラ白子
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-
2015 12月 まつもと
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-
2015 12月 タコの柔らかく煮た皿
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-
2015 12月 一口いくらごはん
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-
2015 12月 ふぐの刺身と皮湯引き、カワハギの肝と。
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-
2015 12月 カワハギキモのねっとりを、若芽でかきとり余さず頂く
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-
2015 12月 飛露喜 安定の酒
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-
2015 12月 沸騰直前で寸止め トロトロ白子
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-
2015 12月 ホッキの炙り っだったか？
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-
2015 12月 塩辛
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-
2015 12月 地元福岡の 山の寿 今回の一番酒
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-
{"count_target":".js-result-ReviewImage-45725852 .js-count","target":".js-like-button-ReviewImage-45725852","content_type":"ReviewImage","content_id":45725852,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
2015 12月 カラスミ
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-
2015 12月 北陸の香箱蟹
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-
2015 12月 北陸の香箱蟹
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-
2015 12月 ガリ
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-
2015 12月 烏賊
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-
2015 12月 金目鯛
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2015 12月 コハダ
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-
2015 １２月 稚鯛
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-
2015 12月 まぐろ赤身。この日の一番ネタ
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-
2015 12月 出ました 若波！
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-
2015 12月 九十九里 煮ハマグリ
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-
2015 12月 鯖
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-
2015 12月 雲丹の食べ比べ 北海道 甘くトロリ
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-
2015 12月 雲丹の食べ比べ 唐津赤雲丹 ピリッと苦みと甘味
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-
2015 12月 アオサの入った味噌汁
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-
2015 12月 づけまぐろ 作成中
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2015 12月 づけまぐろ
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2015 12月 車海老
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2015年 12月 穴子
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2015 12月 〆の干ぴょう
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2015 12月 玉
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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 さかい
寒くなり、再再再々訪問です。
大間のマグロ赤身から始まり、美味しい摘み、握りに 地酒。特に今回、山の寿というお酒、美味しかった。もう満点です。
今日のカウンターも一期一会、素敵なお客様たちでした。楽しく美味しいなんて有難い。
移られる中洲のお店はさて、どんな風なのでしょう。楽しみです。
またお邪魔します。ご馳走様でした。
**********以下前回訪問***************
再再訪 寒の脂の乗った美味しい魚を食べに。
お邪魔すると本当にすぐホッとできます。前回に来たときとの変化は、若手さんが二人入られたこと。
二人三脚でやってこられた女将さんがおめでたで、代わりに男衆3人です。でも怖くない、優しいんです。
今回も食べた飲んだ、大満足の3時間。
個人的に一番おいしかったのは、ご主人も一押しだった鮪の赤身。凄く細かくみっちりとした細胞のぎゅっと詰まった、旨みたっぷりねっとりした赤身。
そして北海道と佐賀の東西雲丹比べも面白かった。つまみで出た白子は、沸騰させない出汁でゆっくり火入れをされた、9割６分火が入り４分生という感じで美味しかった。
女将さんは我々が地元福岡のお酒を色々頂くのをご存じなので、これでもかと 見たことのない蔵のものを出してくださる。
今回は堺さんがお酒も選んでくださり、山の寿が、とても美味しかった。初回で大好きになった若波も頂いた。
こうやって一回目の握りの写真と比べると、味の繊細さは変わらないながら、思い切りというか、大胆さと力がいい具合で加わったような気がしますね。
なんせ若い衆を従えての大将ですから。
既に大満足ですが、まだまだきっとさらに美味しくなる。亡き師匠の分も・・・力み過ぎずにもっと極めて行かれる事でしょう。
楽しみです。
またお邪魔します。ご馳走様でした。
＊写真は下に追加しています。
＊＊＊＊＊＊＊＊＊＊＊＊以下は初回訪問 2015年 1月時＊＊＊＊＊＊＊＊＊＊＊＊＊＊
ミシュラン福岡版で星を獲得したお寿司やさん。カウンター７席、ご夫婦でお店をまわしてらっしゃるアットホームな店内。
立地は繁華街からやややはずれているためおちつている。
矮小スペースを考え抜いて内装されてます。ご主人と目線が合う高さの設計。
あえて天井を斜めに落とし、カウンターは照らされつつ、店内は心拍数の下がる暗めの照明。素敵！
冷蔵庫は電気を使わない氷の冷蔵庫。天婦羅の名店山の上と同じですね。
ご主人は東京の名店海味出身。
東京の修業先と同じように、まずは一貫にぎらせてくださいっ！と大間のマグロのにぎりからスタート。
最初からエンジン全開。もう、掴まれました。
そして、お腹をおちつける温かい椀。このスタートの心遣いが素敵です。
おつまみもあっさりしたものと、こっくりコクのあるものを緩急つけてある流れ。
お酒がすすむすすむ。一品一合いけちゃいます。
ネタは全国の美味しい魚と地元の魚をバランスよく。築地からの仕入れもあるそうです。
この日一番気に入ったのはつまみのフグ刺し、握りの車エビ。車エビはびっくりするほど身が詰まっていて、活けもの特有の臭みゼロ、甘味しっかり。
シャリが小ぶりでエレガント。
ガリは修業先と同じ角切り、醤油を感じる漬けで、つまみにもできるもの。好きです。
連れは最初の大間のまぐろとおつまみのふぐの白子焼き、丁寧に包丁を入れて甘みを引き出してあるイカが特に美味しかったようです。
こちらのご主人、魚の熟成やネタの包丁の入れ方など確かな技術がある一方で、
とても気さくで魚の大きさをキロ数で教えてくださったり、アコヤ貝にたまたま入っていた小さな真珠をみせてくれたり、お客さんに楽しんでもらおうという気遣いがある。かといってこちらが話し込んでいると無理に間に入らずにいい距離感をおいてくださいます。
おかみさんはお酒の担当でおつまみにあうお酒を選んでもらえます。
日本酒も良いお酒をそろえていて、東京では飲めないような地元のお酒も紹介していただけるのがいいですね。
お酒の品揃えも、お酒のアテの品数の多さも、ご主人じたいがお酒好きというお話を聞いて納得です。
このお店が居心地いいのはこの素敵なご夫婦のおかげなんでしょうね。
1回転7名を一晩2回転だと思います。同じ時間に全員分始めるスタイルで、訪問はお店にお客が合わせます。
しかし、これだけのネタとお酒を、この値段で出されるための工夫と思えば、なんてことはありません。
行かれる方は、どうぞ遅れずに時間通りに行って差し上げてください。
同時に居合わせたお客さんも、朗らかでマナーの良い方ばかり。ご夫婦の事やお魚、お酒の話題で、一緒に会話を絡ませたり、食事やお酒に集中したり、とてもよい雰囲気です。
素敵な時間でした。
この価格でこれだけのおつまみとにぎりを食べられて美味しいお酒をいただけるお寿司やさんはなかなかありません。
再訪間違いなし。
ご馳走様でした。
またおじゃまします。