はしのしたさんが投稿したやす多”（福岡/平和通）の口コミ詳細 [食べログ]

この口コミは、はしのしたさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

やす多”平和通、旦過、小倉/日本料理、創作料理

15回

夜の点数：5.0
- ￥20,000～￥29,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0
昼の点数：5.0
- ￥10,000～￥14,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 4.5
  
  |酒・ドリンク -

15回目

2025/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

秋の味覚といえば松茸！この時期一番のお楽しみ♪

特別リクエストコース税込み22000円

9月になり『やす多''』の月替わりメニューに松茸が加わる一番楽しみな時季になりました。
今回もちょっと奮発して2万円のリクエストコースを予約して伺いました。

先ずは生ビールとスパークリングワインで乾杯♪

楽しみにしていたこの日のメニューは　
・生ハムと無花果の胡麻酢和え
　酸味控えめの胡麻風味の和風マヨネーズが無花果やメロンなどのフルーツに相性良き。

・鮑バター
　柔らかく蒸し上げた鮑に焦がしバターと海苔の風味で、磯の香りが鼻から抜けていきます。

・海老、烏賊の真薯のおこげ
　海老と烏賊の真薯と香ばしいおこげの味を、昆布出汁の効いたあんが引き立てます。

・甘鯛と焼きりんご
　型にとらわれない遊び心のある一品。
　油で揚げた甘鯛と薄切りの焼きりんご、カリカリチーズにカットトマトを崩していただきます。
　カリカリチーズが甘鯛とりんごを見事にマッチングさせて、味の決め手はやはりお出汁です。

・お造り
　縞鯵、本鮪中トロ、クエ、どれも申し分ない鮮度と味です。

・寄せ蒸し(松茸、甘鯛、焼葱)
　たっぷりの焼き松茸の入ったここでしか味わえない風味豊かなお出汁が絶品！
　やす多''の料理の中でも特に大好きな一品です♪

・伊勢海老
　身と味噌を殻から外して片栗粉を軽くまぶして揚げてあります。
　味付けはシンプルに塩のみですが、身はその甘さが際立ち、海老味噌は超濃厚で絶品。
　今まで食べた海老味噌の中でも、群を抜いてNO.1の旨さです！

・和牛(熊本県産黒毛和牛)
　定番の肉料理で、レアに焼いたロースを薄切りにしたもの。
　ニンニクチップと野菜を巻いて優しい酸味のお出汁を吸わせて食べると、和牛の旨味と脂の甘みが際立ちます。

・寿司
　葱鮪、鰻とも安定の美味しさです。

・ご飯もの
　今回から伊予柑の素麺が新たに仲間入り♪
　コシの強めの素麺はほのかに柑橘の風味がします。
　初めて食べる味ですが中々美味しかったです。
　でも、やっぱり稲庭うどんの方が好みでした(笑)。

・抹茶アイス
　初めて来た時からずっとかわらない定番のデザートです。

今回も松茸の寄せ蒸しをはじめとして、やす多''の料理の命であるお出汁を十分に堪能出来て大満足の食事になりました◎

生ハムと無花果の胡麻酢和え

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生ハムと無花果の胡麻酢和え

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生ハムと無花果の胡麻酢和え

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鮑バター

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鮑バター

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海老、烏賊真薯のおこげ

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海老、烏賊真薯のおこげ

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甘鯛と焼きりんご

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甘鯛と焼きりんご

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お造り

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縞鰺・本鮪・クエ

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縞鰺・本鮪・クエ

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松茸、甘鯛、焼葱の寄せ蒸し

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松茸、甘鯛、焼葱の寄せ蒸し

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伊勢海老

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伊勢海老

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和牛

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和牛

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寿司

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葱鮪

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鰻白焼き

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鰻白焼き

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伊予柑素麺

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伊予柑素麺

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稲庭うどん

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稲庭うどん

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抹茶アイス

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抹茶アイス

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生ビール・スパークリングワイン

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スパークリングワイン

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お品書き

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卓上

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店内

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店内

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看板

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店舗外観

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2025/11/07 更新

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14回目

2025/06 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

Birthdayのお祝いは特別オーダーのコースで♪

特別オーダーコース税込み22000円

個人的には目出度くないと思っている日を家族が祝ってくれると言うので、お言葉に甘えて『やす多”』をリクエスト♪
予約の電話は私が担当なので電話を掛けると、通常のコースの他に予算に合わせた特別コースも対応可能との事。
ならば甘えついでに税別20000円のコースをお願いしました(笑)。

この日は土曜日で予約時間の18時に入店すると、カウンターからは賑やかに談笑する声が聞こえ、個室もほぼ埋まっている様で、配膳担当の女性スタッフが忙しそうに動き回っています。

個室に案内され、飲み物はスパークリングワインと生ビールをオーダー。
家族からおめでとうと声を掛けられ、ここは素直にありがとうと返して乾杯♪

この日の料理は

・鱧焼き霜
皮目は炙って在り身の部分は生。
炭の良い香りを纏った鱧に、ソースは少し酸味を感じる複雑な味の美味しいお出汁。
骨切りの技術が素晴らしく、小骨を全く感じない滑らかな食感。
白ネギと浅葱、花山椒をあしらった夏らしい一品です。

・鮑の肝焼き
鮑の肝をバターで伸ばした濃厚なソースに、焼きのりの風味がプラスされ心地よい磯の風味。
鮑は過去一の柔らかさで、ソースをたっぷり絡めて食べると絶品です。

・ウニのリゾット
これは完全に洋の一品。
ウニを崩して混ぜ込んでいただきます。
ここで洋風なお出汁と甘く濃厚なウニのマリアージュが完成♪
こだわりなく和食の域を超えていくところが、やす多”の魅力のひとつです。

・甘鯛のトマト煮
こちらも洋の要素を取り入れた、やす多”の定番素材の甘鯛を使った一品。
油で揚げたサクサクの甘鯛に、トマトと玉ねぎのみじん切りのソース。
その下にはチーズと軽くボイルしたほうれん草があり、崩して混ぜていただきます。
お出汁にトマトの酸味とチーズのコクが加わり、甘鯛の身の甘さが引き立つ一品です。

・お造り
この日は、平目、本鮪中トロ、活車海老、アオリイカというラインナップ。
平目は身の部位とエンガワの2種類でエンガワには湯引きした皮がついています。
平目の皮付きは初体験でしたが、モチっとしたゼラチン質の食感で面白い。
もちろん鮮度はどれも抜群で、アオリイカだけは少しねかせてあり旨味アップのひと手間。

・穴子と鯛の寄せ蒸し
上品な鰹ベースのお出汁の中に、穴子、甘鯛、白葱、茄子、干し椎茸、車海老。
具だくさんですが雑味なく、美味しいお出汁とそれぞれの素材の美味しさが味わえる一品です。

・伊勢海老のもと焼き
もと焼きとは、油不使用の和風マヨネーズを使ったソースで仕上げた一品。
焼き具合はレアで、優しい酸味の和風マヨネーズで伊勢海老の身の甘さが際立ちます。
身は殻から一度外して食べやすいサイズにカットしてあり、濃厚な海老味噌がたっぷりでチョーウマウマ♪
やす多”の料理の中では、伊勢海老を使った料理が一番のお気に入りです！

・和牛ロース
和牛ロースは厚切りステーキと、焼いた後に薄切りにしてお出汁のソースで食べるものから選べます。
私は厚切りを、家族は薄切りをチョイス。
どちらも肉質は最高で、厚切りはシンプルに塩だけでも肉の旨味が引き立ち美味しくいただけます。
定番の薄切りは、肉に野菜を巻いてお出汁のソースをたっぷり浸して食べると何とも言えない満足感に浸れる、やす多”ならではの一品。
薄切りを少しもらって食べましたが、この日はこちらに軍配(笑)。

・寿司
この時点でかなりお腹が膨らんできたのでシャリは小さめでお願いしました。
一皿目は鰻の白焼き。
脂の乗った肉厚な白焼きは鰻の旨味をダイレクトに感じられます。
二皿目はフォアグラ。
このフォアグラがまた肉厚で、バルサミコ酢と酢飯によく合う。
この組み合わせ考えた人天才！
個人的に酢飯を美味しく食べるための最高の寿司ネタのひとつだと思う(笑)。

・ご飯もの
選べるご飯ものからは、いつもの稲庭うどんをチョイス。
すでにお腹一杯だという家族はオーダーを断念…。
ツルっとしていて喉越しの良いうどんは、少し甘めのお出汁でいただく安定の美味しさ。

・抹茶アイス
締めのデザートは初めて伺った時から変わらない抹茶のアイス。
ここで家族が「デザートは別腹。これなら二つ食べれそう(私のをよこせ)」(汗)。。。
要求通りにお渡しすると、満足そうに二皿をペロリ(笑)。

いつもこちらで食事をした後は大変満足な気持ちになりますが、この日はそれ以上に超満足な食事になりました◎◎◎

伊勢海老のもと焼き

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鱧焼き霜

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鱧焼き霜

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鮑の肝焼き

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鮑の肝焼き

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鮑の肝焼き

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ウニのリゾット

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ウニのリゾット

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ウニのリゾット

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甘鯛のトマト煮

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甘鯛のトマト煮

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お造り

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お造り平目・車海老・本鮪中トロ・アオリイカ

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お造り平目・車海老・本鮪中トロ・アオリイカ

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車海老頭

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穴子と鯛の寄せ蒸し

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穴子と鯛の寄せ蒸し

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伊勢海老のもと焼き

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伊勢海老のもと焼き

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伊勢海老のもと焼き

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和牛ロースステーキ

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和牛ロースステーキ

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和牛ロースステーキの薄切り

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和牛ロースステーキの薄切り

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寿司鰻白焼き

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寿司鰻白焼き

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寿司フォアグラ

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寿司フォアグラ

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寿司フォアグラ

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稲庭うどん

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稲庭うどん

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抹茶アイス

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抹茶アイス

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スパークリングワイン・生ビール

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スパークリングワイン

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お品書き

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ドリンクメニュー

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ドリンクメニュー

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ドリンクメニュー

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ドリンクメニュー

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ドリンクメニュー

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店内

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店内個室

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看板

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店舗外観

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2025/06/18 更新

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13回目

2025/03 訪問

昼の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP4.5
- | 酒・ドリンク- ］
￥10,000～￥14,999

/ 1人

令和7年3月お昼の懐石コース　12000円

お昼の懐石コース　税込み13200円

この日は大好きな創作懐石のお店、小倉北区の『やす多''』に久しぶりにランチに行きました。
平日という事もあり、前日の電話で運良く予約が取れました。
お昼のコースは10000万円と12000円の2コースで12000円をお願いしました。

車で行ったのでアルコールをぐっと我慢して、飲み物は温かいお茶をお願いしました(笑)。

筍の木の芽和えなどの春を感じる料理から、定番デザートの抹茶の氷菓子まで、この日も美味しくいただきました。
次回は夜に美味しいお酒と一緒に味わいたいと思います♪

店内

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筍の木の芽和え

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筍の木の芽和え

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揚げ物・甘鯛

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揚げ物・甘鯛

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鮑のリゾット風

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鮑のリゾット風

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お造り

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お造り・アオリイカ・本鮪中トロ・石鯛

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椀物

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椀物

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焼き物・太刀魚

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焼き物・太刀魚

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黒毛和牛ロースステーキ

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黒毛和牛ロースステーキ

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寿司鰻白焼・本鮪カマトロ

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鰻白焼き

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本鮪カマトロ

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稲庭うどん

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稲庭うどん

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抹茶シャーベット

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抹茶シャーベット

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店内

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2025/04/02 更新

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12回目

2024/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

9月は秋の味覚！松茸の土瓶蒸し♪

月替わりの懐石コース　税込み16500円

この日は一年で最も楽しみにしている季節で、小倉北区の創作和食のお店『やす多”』に家族と行きました。
9月はやす多”の料理の中でも大好きな秋の味覚、松茸の土瓶蒸しがメニューINする月だからです♪

先ずはスパークリングワインとノンアルコールビールで乾杯♪

本日のメニューは
・オマール海老の土佐酢和え
レアにボイルしたオマール海老と季節の野菜を出汁の効いた土佐酢のジュレでいただきます。

・吹寄せ　(茄子田楽、里芋のあられ揚げ、蓮根真薯)
茄子の田楽は、卵黄でのばした白味噌を軽く火入れしたまろやかな味噌だれでいただきます。
里芋のあられ揚げは、だし汁で炊いた里芋に砕いたあられをまぶしてあげてあり香ばしい一品です。
蓮根の真薯には、和風の甘酢餡が掛けられています。

・鮑の肝和え
柔らかく蒸しあげた肉厚の鮑に、濃厚な肝のソースと干し海苔が磯の風味で楽しませてくれます。

・お造り三点盛り　(伊勢海老、アオリイカ、平目)
この日の伊勢海老はお造りで登場！他の海老では味わえない極上の甘さです。
平目は鮮度良く、アオリイカは少し寝かせて旨味の増したねっとりした食感です。

・土瓶蒸し　(鱧と松茸)
この時期ならではの一品で、松茸の風味と鱧の出汁の効いた土瓶蒸しは、毎年楽しみにしている大好きな料理です。

・甘鯛の松笠揚げ
カリサクに焼かれた鱗にふんわり仕上げられた甘い身で、香ばしい風味と食感で楽しませてくれます。

・ヒレステーキ　(宮崎産黒毛和牛)
レアに焼かれたステーキに出汁の効いた和風ソースは、ここでしか味わえない唯一無二の味わいです。
噛むほどに肉の旨味が増していき、多めに添えられたニンニクチップとも相性抜群です。

・寿司
定番の本鮪カマトロと宮崎産黒毛和牛ロースのお寿司は、どちらも口の中で旨味の余韻と共にとろけて無くなります。

・御食事
いつもはここで稲庭うどんですが、コースの一品で出ていた事のある麦飯(ばくはん)が食べられるとの事でお願いしました。
麦飯の上にかき揚げ天ぷらと出汁と和えた山芋のとろろが掛けてあり、たっぷりのおろし山葵と干し海苔をよく混ぜていただきます。

・抹茶の氷菓子
定番のデザートで、濃い目の抹茶シャーベットに甘さ控えめの粒あんときなこの風味が良く合います。

この日も美味しい料理をお腹いっぱい頂いて、大変満足な食事になりました。

オマール海老の土佐酢和え

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オマール海老の土佐酢和え

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吹寄せ

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吹寄せ

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吹寄せ

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鮑の肝和え

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鮑の肝和え

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お造り三点盛り

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お造り三点盛り

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土瓶蒸し

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松茸と鱧の土瓶蒸し

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松茸と鱧の土瓶蒸し

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松茸と鱧の土瓶蒸し

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甘鯛の松笠焼き

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甘鯛の松笠焼き

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宮崎産黒毛和牛ヒレステーキ

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宮崎産黒毛和牛ヒレステーキ

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宮崎産黒毛和牛ヒレステーキ

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寿司本鮪カマトロ

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寿司本鮪カマトロ

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寿司宮崎産黒毛和牛ロース

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寿司宮崎産黒毛和牛ロース

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御食事麦飯

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麦飯

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床漬け

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抹茶の氷菓子

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抹茶の氷菓子

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スパークリングワイン

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ノンアルコールビール

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お品書き

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卓上

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店内

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店舗外観

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2024/09/29 更新

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11回目

2024/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.5
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

令和６年8月　15000円コース

月替わりの懐石コース　税込み16500円

この日の夕食は、月替わりで美味しい創作懐石料理が食べられる小倉北区の『やす多”』に家族と行きました。

まずはスパークリングワインと生ビールで乾杯♪

コース料理の内容は、
・冷やし豆腐
冷製の茶碗蒸しに出汁の効いた冷たい餡が掛けられていて、くずして餡と混ぜながらいただきます。

・山芋ふわふわ
摺り下ろした山芋を油で揚げたものを、海苔と浅葱の風味の美味しいお出汁でいただきます。

・鮑とおこげあんかけ
蒸し鮑には肝のソースが掛けられていて、香ばしいおこげと相性良き。

・お造り
縞鰺と平目は鮮度抜群。
アオリイカは、細かな隠し包丁でねっとりとした食感、食べやすく旨味もあります。

・海老真薯の小吸い物
これぞやす多”の真骨頂といったお出汁の効いた一品。

・伊勢海老の甘酢かけ
揚げた伊勢海老の身に、酸味控えめの和風餡が掛けられています。
濃厚な海老味噌と合わせて食べると、極上の逸品です。

・牛ロース
ステーキと薄切りから選べて私がステーキを、家族は薄切りをチョイス。
デフォでは入れなくなったニンニクチップが、お願いしていなくても入っていました。
薄切りを一枚もらって食べましたが、どちらかというと薄切りの方が好みでした。

・寿司
初めて出された北海道産きんきは、脂乗りが良く旨味の塊のようなネタでした。
定番の本鮪のカマトロも、いつもながらの間違いない美味しさです。

・御食事
稲庭うどん、梅のにゅう麺、焼きおにぎりから選べて、家族はいつもの稲庭うどん、私は久しぶりに梅のにゅう麺をチョイス。
温かいお出汁で食べるにゅう麺も美味しいですが、やっぱり冷たいお出汁の稲庭うどんが好みでした。

・抹茶の氷菓子
初めて来たときから変わらない定番のデザート。
濃い目の抹茶シャーベットに、甘さ控えめのきなこの乗った餡子がよく合います♪

この日もやす多”の美味しい色々なお出汁の効いた料理を堪能して、大変満足な食事になりました♪

伊勢海老の甘酢かけ

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スパークリングワイン

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生ビール

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冷やし豆腐

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冷やし豆腐

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山芋ふわふわ

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山芋ふわふわ

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鮑とおこげの餡かけ

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鮑とおこげの餡かけ

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お造り

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アオリイカ・縞鰺・平目

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海老真薯の小吸い物

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海老真薯の小吸い物

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伊勢海老の甘酢かけ

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伊勢海老の甘酢かけ

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伊勢海老の甘酢かけ

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和牛ロースステーキ

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和牛ロースステーキ

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和牛ロースの薄切り

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和牛ロースの薄切り

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寿司

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北海道産きんき

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北海道産きんき

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本鮪カマトロ

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本鮪カマトロ

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お食事梅のにゅう麺

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梅のにゅう麺

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お食事稲庭うどん

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稲庭うどん

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抹茶の氷菓子

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抹茶の氷菓子

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お品書き

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卓上

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個室

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店舗外観

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店舗外観

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2024/08/14 更新

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10回目

2024/06 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.5
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

季節を感じる月替りの懐石料理♪

６月の懐石コース　税込み16500円

月替わりで美味しい懐石料理がいただける創作和食のお店、小倉北区にある『やす多”』に家族と行きました。

まずは生ビールとスパークリングワインで乾杯♪

この日の料理は
・鱧の焼霜
鱧の皮目を軽く炙ったものに白髪ねぎが添えられています。
昆布出汁に酸味が少し加えられた爽やかなソースで鱧をいただくと、初夏を感じる一品です。
　
・蒸し鮑と揚げとうもろこしの和風バターソース
こちらは完全に今が旬のとうもろこしが主役の一皿。
和風のあっさりしたバターソースが、揚げとうもろこしの甘さをさらに引き立てます。

・オマールと海鮮の甘酢かけ
レアに調理したオマール海老とホタテとアオリイカに、出汁の効いた甘酢ソースが掛けられています。
素材の火の入れ方が絶妙で、出汁の効いた酸味控えめの甘酢ソースは、今まで食べたことのない上品な味です。

・お造り
縞鰺、アオリイカ、ヒラメ、どれも鮮度は間違いなしです。

・鯛の小吸い物
具材は揚げた鯛に車エビ、炙った白ネギと干し椎茸。
だし汁は、和食の基本である昆布と鰹の一番だし。　
このシンプルな出汁にこそ、やす多”の料理の美味しさが表れています。
　
・伊勢海老の和風フォンドボーソース
軽く炙った伊勢海老に、フォンドボーと和風出汁を合わせたさらっとしたソースが掛けられています。　
初めて食べるソースで、あっさりした中にも和のテイストを感じて伊勢海老の甘さを引き立てています。
残ったソースにご飯を入れて食べるプチリゾットも美味しかったです。

・鹿児島産黒毛和牛ロースの薄切り
定番の肉料理の一皿で、出汁の効いた酸味控えめのポン酢ソースで霜降りの肉をさっぱりといただけます。
今回いつも添えられていたニンニクチップが無かったので尋ねると、一緒に食事する相手によって残す人が多いので止めたのだそう。
お願いすれば出してもらえるそうです。

・鮨　鰻白焼き　本鮪カマトロ
こちらも定番のネタで、相変わらずの美味しさです。

・稲庭うどん
ご飯ものはいくつかの種類から選べますが、私たちはいつもこれをお願いします。
しっかりコシのある稲庭うどんに、甘めのつゆで胡麻と海苔の風味がよく合います。

・抹茶の氷果
ほんのり苦みのある抹茶シャーベットと、甘さ控えめの粒あんきなこで食事の締めです。

美味しい料理を沢山いただき、今回も大満足な食事になりました。

店舗看板

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スパークリングワイン

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生ビール

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鱧の焼霜

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鱧の焼霜

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蒸し鮑と揚げとうもろこしの和風バターソース

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蒸し鮑と揚げとうもろこしの和風バターソース

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オマール海老と海鮮の甘酢かけ

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オマール海老と海鮮の甘酢かけ

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お造り

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お造り縞鰺・アオリイカ・鮃

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お造り縞鰺・アオリイカ・鮃

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鯛の小吸い物

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鯛の小吸い物

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伊勢海老の和風フォンドボーソース

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伊勢海老の和風フォンドボーソース

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追い飯

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白飯

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和風リゾット風

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鹿児島産黒毛和牛のロース薄切り

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鹿児島産黒毛和牛のロース薄切り

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鮨鰻白焼き

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鮨鰻白焼き

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鮨本鮪カマトロ

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鮨本鮪カマトロ

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稲庭うどん

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稲庭うどん

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抹茶の氷菓

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抹茶の氷菓

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店内個室

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店舗外観

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店舗外観

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2024/06/17 更新

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9回目

2024/02 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.5
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

活伊勢海老の黄味焼きはもちろん河豚の白子蒸しも美味！

2月(月替わり)の懐石コース　税込み16500円

美味しい創作懐石料理が食べたくて、小倉北区の『やす多”』に行きました。
平日はもちろん、週末は特に予約必須の人気店なので、この日も1ヶ月以上前に予約済です。

月替わりの懐石コース、2月のお献立

・車海老と春野菜のサラダ
　やす多”ならではの出汁の効いたドレッシングで、一品目から期待が膨らみます。

・河豚の白子蒸し
　河豚の白子がたっぷり入った茶椀蒸しに鰹と昆布の一番出汁が掛けられています。
　中身を崩しながら頂くと、出汁の旨味が白子の味を引き立ててくれます。

・甘鯛の西京焼き
　西京味噌のほのかな甘みが移った甘鯛に椎茸の出汁が良く合います。
　鮑の煮貝も柔らかく仕上げられて美味。

・お造り　アオリイカ、寒鮃
　アオリイカは、身の甘みを引き出すいつもながらの丁寧な包丁の仕事がしてあり、寒鮃は活きが良く身の弾力が凄い。

・新筍と胡麻豆腐の小吸物
　春を先取りした新筍は、ほのかに栗の様な香りで温かい胡麻豆腐はゴマの風味が豊か。

・活伊勢海老の黄味焼き
　定番料理の黄味焼きは火の入れ方が絶妙なレア状態で、濃厚な海老味噌と食べると甘みが引き立ち極上の逸品。

・鹿児島産黒毛和牛ロース、薄切り又はステーキ
　黒毛和牛の脂は常温で溶けるほど上質で、添えられた野菜とお出汁と食べるとさっぱりと頂けます。

・鮨　太刀魚、本鮪カマトロ
　本鮪のカマトロは、口の中で海苔とシャリとバランスよくとろけていきます。
　太刀魚は軽く炙ってありかなりの肉厚、もう少し火を入れた方が柔らかく旨味も増す気がしました。

・選べるお食事　稲庭うどん
　ツルっとしてコシが強めの麺は喉越しがとても良く、甘めの鰹出汁のつゆとも相性バッチリ。

・甘味　抹茶のシャーベット
　甘さ控えめ濃いめの抹茶のシャーベットは、食事の〆の定番デザートです。

ここまで頂いて、今回も満腹大満足の食事になりました。

　

店舗前看板

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スパークリングワイン

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生ビール

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卓上

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車海老と春野菜のサラダ

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車海老と春野菜のサラダ

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河豚の白子蒸し

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河豚の白子蒸し

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河豚の白子蒸し

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甘鯛の西京焼き

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甘鯛の西京焼き

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お造りアオリイカ・寒鮃

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アオリイカ・寒鮃

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新筍と胡麻豆腐の小吸物

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新筍と胡麻豆腐の小吸物

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新筍と胡麻豆腐の小吸物

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活伊勢海老の黄味焼き

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活伊勢海老の黄味焼き

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身は甘く海老味噌は超濃厚

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火入れ絶妙なレア

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鹿児島産黒毛和牛ロース薄切り

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鹿児島産黒毛和牛ロース薄切り

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鹿児島産黒毛和牛ロースステーキ

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鹿児島産黒毛和牛ロースステーキ

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鹿児島産黒毛和牛ロースステーキ

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鮨太刀魚の炙り

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鮨太刀魚の炙り

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本鮪カマトロ・太刀魚

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鮨本鮪カマトロ

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稲庭うどん

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稲庭うどん

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抹茶のシャーベット

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抹茶のシャーベット

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店内個室

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店舗入り口

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店舗外観

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2024/02/11 更新

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8回目

2023/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.5
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

伊勢海老の黄味焼濃厚な海老味噌は旨み抜群！

月替わりのお任せコースから　税込み16500円

月替わりの創作懐石料理が頂ける小倉北区の『やす多''』に行きました。

今回は、前回来た時に予約をしていたので、この日が来るのをとても楽しみにしていました。
19時の予約時間に入店すると、カウンター席はすでに満席でとても賑わっていました。

今日頂くのは、予約時にお願いしていた税込み16500円のお任せコース。
飲み物は、スパークリングワインと生ビールをオーダーしました。

本日の御料理

・生ハムと野菜のタルタル、クリームチーズ和え
　食べる時に上に乗ったクリームチーズと和えて頂きます。
　およそ2ｍｍ角に切りそろえてあるシャキシャキ野菜と生ハム、クルトンと和える事で面白い食感です。

・いくらの飯蒸し
　良い塩梅に漬けられたいくらと、少し硬めに蒸されたモチ米は相性抜群です。

・トラフグ白子の炭焼きと蓮根饅頭
　炭の香りをまとった白子は、外はパリッと中は熱々でとろっとろ。
　揚げた蓮根饅頭は、シャリシャリの食感でかつおだしと一緒に食べると旨味も増します。

・お造りアオリイカ、寒鮃
　肉厚のアオリイカは隠し包丁の仕事がしてあり、ねっとりとした食感で熟成具合も良く甘みがあって美味。
　寒鮃は身が良く締まっていて、縁側の部位は白身ながらも脂乗りがとても良い。

・車海老の蕪蒸し
　具材は、車海老の他に穴子と百合根、椎茸に銀杏。
　鰹と昆布の出汁が良く効いた餡と中の具材を混ぜ込みながら頂きます。

・伊勢海老の黄味焼
　この頃のメインの定番になっている料理で、レアに焼かれた身の部位と濃厚な味噌を一緒に食べると身の甘さが際立ちます。
　この料理を食べるのが一番の楽しみで、今日もメニュー入りしていて良かったです。

・選べる肉料理　鹿児島産黒毛和牛ロースステーキorロースステーキの薄切り
　ステーキはミディアムな焼き具合で、赤身と刺しのバランスが良く旨味も抜群です。
　薄切りの方はレアに焼かれていて、少し酸味のあるソースと野菜と一緒に食べることでさっぱり頂けます。

・お寿司、天然鰻・本鮪鎌トロ
　白焼きの鰻は外カリっと中ふわふわで、脂もあっさりで大好きなメニューのひとつ。
　ごま醤油のかかった鎌トロは、口に入れるとすぐにとろけて無くなってしまいます。

・選べる食事から　稲庭うどん
　選べると有りますが、お気に入りのこれしか頼まないので、他のメニューは分かりません(笑)。
　ツルっとしていてコシの強い食感は乾麺ならではで、甘めの鰹出汁まで全部飲み干してしまいます。

・抹茶の氷菓子
　こちらも変わらない定番のデザート。
　抹茶のシャーベットと上に載せられたきな粉のかかった粒あんは、どちらも甘さ控えめです。

美味しい料理と美味しいお酒を頂けることが出来て、今回も満腹大満足でした。
帰りに大将から、歳の暮れのご挨拶を頂きました。　感謝。

伊勢海老の黄味焼

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スパークリングワイン

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生ビール

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生ハムと野菜のタルタル、クリームチーズ乗せ

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生ハムと野菜のタルタル、クリームチーズ乗せ

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イクラの飯蒸し

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イクラの飯蒸し

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トラフグ白子の炭火焼きと蓮根饅頭

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トラフグ白子の炭火焼きと蓮根饅頭

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お造りアオリイカ・寒平目

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アオリイカ・寒平目

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車海老の蕪蒸し

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車海老の蕪蒸し

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伊勢海老の黄味焼

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鹿児島産黒毛和牛ロースステーキの薄切り

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鹿児島産黒毛和牛ロースステーキの薄切り

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鹿児島黒毛和牛ロースステーキ、野菜添え

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鹿児島産黒毛和牛ロースステーキ

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野菜の添え物

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天然鰻の寿司

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天然鰻の寿司

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本鮪カマトロの寿司・ほうじ茶

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本鮪カマトロの寿司

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稲庭うどん

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稲庭うどん

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抹茶の氷菓子

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抹茶の氷菓子

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ドリンクメニュー

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ドリンクメニュー

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ドリンクメニュー

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ドリンクメニュー

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ドリンクメニュー

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ドリンクメニュー

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ドリンクメニュー

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ドリンクメニュー

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テーブル

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個室

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個室

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個室

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自家製ぽん酢

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自家製ぽん酢

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2023/12/24 更新

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7回目

2023/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.5
- | CP5.0
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

9月は松茸の土瓶蒸し　やす多”

月替わりのお任せコースから　税込み16500円

月替わりでおまかせのコースメニューがいただけるやす多”に行きました。
9月は1年の中でも一番楽しみにしている松茸の土瓶蒸しがいただけます。

コースメニュー

水ダコとオマール海老の鉄砲和え

甘鯛のとろろ麦飯

蓮根の揚げ真薯鮑の肝和えと季節の野菜を添えて

お造り
平目、アオリイカ、縞鯵、本鮪鎌トロ

松茸の土瓶蒸し

伊勢海老の黄身焼き

鹿児島産黒牛ロースステーキの薄切り

天然鰻の寿し、本鮪鎌トロの寿し

稲庭うどん

抹茶のシャーベット小豆餡添え

9月は、やす多”のメニューで一番お気に入りの松茸の土瓶蒸しが食べられます。
今年も変わらぬ美味しさで大満足でした。
他のどの料理を食べながらも無意識のうちに『美味しい！！』を連発していました。

味、コスパ、接客も含めて私の一押しのお店です！
平日はもちろん、休前日は特に早めの予約が必須です。

伊勢海老の黄身和え

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水ダコとオマール海老の鉄砲和え

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グラスビール

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スパークリングワイン

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揚げた甘鯛と麦とろ

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蓮根の揚げ真薯鮑の肝和えと季節の野菜を添えて

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パプリカ・茄子・胡瓜・さつま芋・長いも

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お造り

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平目、アオリイカ，縞鯵、本鮪鎌トロ

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松茸の土瓶蒸し

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松茸、鱧、三つ葉

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伊勢海老の黄身焼き

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鹿児島産黒牛のステーキの薄切り

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天然鰻の寿し

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本鮪鎌トロの寿し

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稲庭うどん

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抹茶のシャーベットのつぶあん添え

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2023/09/23 更新

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6回目

2023/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.8
- | 雰囲気4.5
- | CP5.0
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

出汁の旨味が決め手！

どのお皿も旨味をはっきりと感じられる味つけです。
基本のお出汁をしっかりと取られているからだと思います。
今回も食事中に思わず何度も「美味しい！」を連発していました。

雲丹とズワイガニの冷製

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アワビの肝和え

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甘鯛

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刺身シマアジアオリイカ平目

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穴子と車海老の鍋風仕立て

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オマール海老

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熊本産黒毛和牛と付合わせ

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熊本産黒毛和牛

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鰻の白焼きの寿司

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本鮪カマトロ

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稲庭うどん

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抹茶のシャーベット

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スパークリングワイン

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2023/08/14 更新

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5回目

2023/07 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.5
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

いつも変わらぬ美味しさに大満足！

今回も全てのお料理を美味しく頂きました。

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2023/07/29 更新

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4回目

2023/06 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.5
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

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2023/07/21 更新

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3回目

2023/05 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.5
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.0 ］
￥10,000～￥14,999

/ 1人

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2023/07/22 更新

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2回目

2023/01 訪問

夜の点数：4.8
- ［料理・味4.8
- | サービス4.5
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

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2023/07/21 更新

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1回目

2022/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス4.5
- | 雰囲気4.8
- | CP4.8
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

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2023/07/21 更新

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はしのしたさんが投稿したやす多”（福岡/平和通）の口コミ詳細

やす多”平和通、旦過、小倉/日本料理、創作料理

ジャンルから探す

予算

営業時間

はしのしたさんが投稿したやす多”（福岡/平和通）の口コミ詳細

やす多”平和通、旦過、小倉/日本料理、創作料理

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備