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しらすの茶碗蒸し
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日扇貝と夏蜜柑のマリネ
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カレイの昆布締め
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ホタルイカのパセリソースのせ
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サヨリのオリーブオイル
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ホウボウと若松産トマト
のどぐろ炙りに唐津の赤ウニのせ
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アオリイカ
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鮎のコンフィ
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和牛頬肉の煮込み
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有明海のアサリとズワイガニのパスタ
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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
黒崎に良い店があると聞いてやって来ました。
駅前の商店街を抜けた先にこじんまりとした間口。
店内もオープンキッチンのカウンターで小洒落た感じ、予約していたので奥のテーブル席へ。
ワインメニューはなく、好みを言えばオススメのボトルを6本出して頂けます。今日は辛口のスパークリングワインからスタート。
●しらすの茶碗蒸し：なんとも地味な感じの見た目と思いつつ先ずはしらすだけを一口。なんじゃこりゃ！こんな美味い茹でしらすは初めて食べました。ほのかな塩味に柑橘系の香り。それぞれが強調せずしらすの旨味を引き立てます。プレーンの茶碗蒸しと混ぜるとしらすの塩味と出汁とのなんとも言えないハーモニーが口の中で広がり美味しい！
（刺身盛り）
●アオリイカ：アオリイカ特有のねっとりとした食感と甘さ！煮切り醤油との相性抜群で美味しい。
●日扇貝と夏蜜柑のマリネ：ちょっと意外な組み合わせに思いましたが合いますね！上品な味。
●渡り蟹：1番美味いカニは渡り蟹！九州の先輩から聞かされた通り、これより美味いカニがあるのか？身と内子の絶妙なハーモニー。絶品です！⭐️
●オマール海老：茹で加減が良くそのままでもソースを付けても両方美味しい。
●カレイの昆布しめ：絶妙なしめ加減でカレイの美味しさが引き立てられています。
●ホタルイカとパセリのソース：新鮮なホタルイカ
●サヨリのオリーブオイル：サヨリの半身を丸ごと
●ホウボウと若松のトマト：ホウボウは食感が良いですね！
●のどぐろと唐津の赤ウニ：のどぐろと唐津の赤ウニを合わせるとは、贅沢の極み！ウニが甘くて美味しいこと。のどぐろも炙ってあり脂のり抜群で良いサイズののどぐろでした！
●鮎のコンフィ：この時期にしては大きめの鮎の身で、皮はパリッと身はホクホクで美味しい。付け合わせも良い。
●和牛頬肉の煮込み：箸で簡単にほぐせる柔らかさ。赤ワインと合います！
●有明海のアサリとずわい蟹のパスタ：専門店かと思わせる仕上がりの良さ。具は多めで満足の一品。
●デザートとコーヒー
お酒はスパークリングワインをボトルとビールと赤ワインをグラスで。
グラスワインも味よく量も多めで嬉しいサービスですね。
スタートの茶碗蒸しから衝撃を受け、刺身盛りに感動。
東京にあれば予約の取れない店になること間違いなしのクオリティとコスパの高さです。
このコースが5400円で味わえるのですから東京に住むのがバカらしくなりますね。
大満足のディナーとなりました！ご馳走さまでした！