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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
前々から評判に聞いていたこのお店。
美味しいお寿司を食べたいということでここにやってきました。
最高の体験ができたことをお伝えしたいと思います。
中州から少しだけ離れた場所のビル3Fにあります。
たまごからスタート。
すり身が沢山入ってます。
と同時に大将の寿司の講義がスタート。
鮨と寿司と鮓の違い。
なぜ江戸前から博多に来たのか。
なぜ九州の醤油は甘いのか？
などなど言えないくらい勉強になる話ばかり。
次はバイ貝。
筑後川の鮎の煮こごり。骨が溶けるくらいまで煮る。
出てくるアミノ酸を楽しむという感じ。
造り。
メスのマグロ
玄界灘のタコ
カワハギ
ウチワエビ
平貝
ハリイカ
なぜマグロはメスを選ぶのか。ということ。
そして全てに包丁の仕事がしてあって素晴らしい。
つぶ貝キモとコチのキモ。
58年モノのアワビを60〜80度でじっくり煮たもの。
絶品すぎる。
豆乳の茶碗蒸し。
のどぐろと車海老ととんぶり
そして握りがスタート。
まずはシンコから。
圧巻の12枚付け。キロ4万もするシンコを12枚も付けていただく。
そしてコハダ。シンコとの違いを楽しむ。
キス。キスって刺身であまり食わないけどこれ絶品。
アジの昆布塩締め、1時間かけて締める
ヅケ
マグロの横隔膜
コチ昆布締め
車海老
シャコ
めちゃ美味かった日本酒。
赤貝
むらさきうに
塩漬けいくらの湯葉巻き
きゅうりにリンとマグネシウムを足す。
ここまできたら科学レベル。
煮アナゴ
かんぴょうで締め。
なぜ江戸前でうなぎを出さないか。
なぜかんぴょう巻きは四つ切りなのか。
めちゃくちゃ勉強になった一夜でした。