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甲烏賊
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鮪（壱岐）
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車海老
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鯖
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帆立
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平目 肝乗せ
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太刀魚
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漬け鮪
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春子
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鯵
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さざえ
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河豚
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河豚白子
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車海老頭
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穴子
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白魚
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鰆
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真鯛
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渡り蟹
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穴子 生
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玉子
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メロン
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赤いか
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胡瓜
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胡瓜
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塩
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天寿し
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ガリ
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大間産大まぐろ
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赤いか
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赤いか
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車海老半茹で
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車海老半茹で
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〆鯖
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〆鯖
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帆立
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車海老頭
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車海老頭
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あら
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あら
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太刀魚
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太刀魚
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漬け
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漬け
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鱚
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鱚
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鯵
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鯵
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サザエ
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サザエ
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鯛
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鯛
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虎ふぐ白子
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虎ふぐ白子
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穴子
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穴子
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合馬産 筍
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合馬産 筍
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玉子焼き
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手洗い用レモン
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メロン
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緑茶
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手洗い用
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天寿し
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天寿し
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天寿し
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天寿し
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天寿し
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天寿し
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天寿し
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天寿し
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天寿し
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天野さん名刺
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小倉駅
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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
【本日の独り言】
小倉の寿司文化は健在。
- - - - - - - - - - - - -
11/03 再訪問
前回の訪問から約１年ちょっと。
今回は連れと近々神戸でお店を開く友人シェフの３人で訪問。
予約の電話を入れた際には、名前を告げていないのに、「◯◯様ですね」と。
電話番号もきちんと記録している辺り、お客さんを大事にしている印象を受ける。
前回と同様に１４貫のおまかせでお願いした。
基本的には、年間を通して握られるネタはご主人の中である程度確立されているんだと思う。
その基本をベースにして、その時期毎のネタも中には盛り込まれる。
寿司を彩る様々なご主人の研究も進んでおり、時期よって変えてる部分があるんだろうけど、今回は軽く炙った太刀魚に梅肉を乗せたりと前回訪問の時と比べ、また試行錯誤の結果を見れた気がした。
基本１４貫に５貫追加。
味のみでなく、目でも楽しむことのできる小倉の創作寿司。
江戸前とはまた違った楽しみがある。
ここは一年に一度通いたいなと思うことの出来るお店。
もり田という素晴らしいお店も小倉にはあるけれど、当分は天寿しにお世話になろうかと思った。
09/12
小倉は博多駅から新幹線を使えば、２０分かからないのですが、その距離で４０００円近いので、JRでゆっくり実家の最寄り駅である千早駅から小倉へ向かいました。
千早駅から小倉駅までは電車で１時間ぐらいなので、新幹線を使わなくても案外普通にいける距離です。
途中、当時福岡県民にとって人気スポットであったスペースワールド駅を通ったのですが、あまりにもお客さんが居なくて、ある意味、廃墟のようにガラんとしてました。
当時の盛況ぶり知っている自分としては少し寂しい気持ちになってしまいました。
説明不要ですが、この日にいった『天寿し』は『もり田』と小倉二大寿司名店として食べログで有名です。
予約は１２月初旬に行なったので、遅かったかなと思いましたが、お昼の時間で予約を入れることが出来ました。駅からは歩いて５分ぐらいで、コレットというデパートの近くにあります。
店内はカウンターのみの６席で、非常に柔らかいほんわかした顔つきをした天野さんがカウンターに立たれています。
ご家族でやられているのでしょうか？お茶を持ってきてくれる女性の方も若い方でした。
電話での予約時に丁寧に簡単な握りの説明をして下さいます。
７貫で５１００円、１４貫で１万円で握ってくれます。
ちなみにお酒は置いていないので、お酒がどうしてもという方には少し物足りなく感じるかもしれません。
僕は予約時に１万円ぐらいでと伝えていたので、握りのみを今回頂きました。
この日に頂いたものは以下の通り。
お通しで胡瓜が出てきます。これがとても美味しいです。
・大間産まぐろ
まぐろは築地の親しくしているお店から取り寄せているみたいです。
この日のものは６日間寝かしたもので、熟成された非常に深みがある味でした。
正直今まで食べて来たまぐろの概念が変わるようなレベル。
軽く塩をふっていたのですが、この塩が良いアクセントになっていました。
・赤いか
美しく包丁を入れた烏賊はまさに芸術品。
うに、とびこをうえにあしらえて、さらに見たい目の素敵です。
もちっとした身、噛むほどに口に広がる甘みが幸せの一言。
ちなみにこの握りに振りかけられている胡麻は錦胡麻は南瓜なんかの野菜を使っているみたいで、非常に寿司に合います。
天野さんも最近この胡麻をある知り合いに教えてもらったらしく、それ以降非常に気に入って使っているようです。
・車海老半茹で
軽く表面が白くなるぐらいに茹でられた海老は身がしっかりしていて、茹でた部分の食感と生の部分のバランスが良いです。
・〆鯖
茗荷と羅臼昆布は載せられています。
〆具合も柔らかく、良かったです。
・帆立
帆立は非常に甘みの強いつめが今まで続いてきた流れとは対照的に、良かったです。
天野さん曰く「構成もお客さんが飽きないように考えています」とのこと。
・車海老頭
こんがり焼かれていて、こういうの好きです。
・あら
福岡といえばアラ。
二十キロぐらいのものらしく、脂ものっていました。
軽く炙ると上質の脂がこんがりした感じが何ともいえません。
・太刀魚
非常に肉厚で軽く焼かれていますが、非常にふっくらしていてかなり旨かったです。
これはもう一貫食べたかった。
・漬け
非常に甘い漬け。
これもわざとこういう味付けにしてアクセントを置いているとのこと。
僕はこれに関しては、少しくどく感じました。
・鱚
軽く炙って柚子胡椒が添えられています。
鱚の淡白な味と柚子胡椒の香りが良いです。
・鯵
粉末状にした醤油をかけています。
面白いですね、こういうの。
口に広がる醤油の香りと鯵のもっちり感が良かった。
・サザエ
鮑のような書簡でおくらの粘りとの相性良し。
・鯛
福岡ってやっぱり鯛がおいしいです。
肉厚で、錦胡麻との相性グッド。
・虎河豚の白子
炙ってトロトロの状態で噛むと温かいトロトロの白子が口の中に広がります。
シャリと混ざってリゾット上になって、美味しかったです。
・穴子
身がふっくらしていて、口の中ですぐに崩れる感じ。
・合馬産 筍
特別に北九州の合馬産の筍を握って出して下さいました。
これにメロンが付いて、１０５００円
非常に満足出来るないようです。
天野さんの人柄も素晴らしく、日々寿司を良くするために全国各地を回っているみたいです。
次回は『もり田』も伺いたいと思います。