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こはだ 60時間以上じゃないとアミノ酸があがらないとのこと。
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いくら湯葉巻き
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56歳のあわび 9時間塩酒蒸し(鮑を蒸した汁とアナゴを煮た汁の醤油)
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車海老 しょうゆと南米ボリビアの塩で
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勝浦140キロのメスの鮪
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志賀島産水いかと宗像産あかうに(イカは三日熟成)
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あじ昆布塩〆
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柳川産はまぐり
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平戸産ひらめ昆布〆 (六日熟成)
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有明の天然たいらぎ
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あきがい
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金太郎いわし
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うに
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あなご
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玉子焼き 甘さちょうどいいほんのり
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フグの白子と皮をポン酢でかためた煮こごり
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イカ下足ズワイガニオリーブオイル和え 本ワサビだしとかはいってる
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愛媛産のれそれ ワサビドレ
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刺し盛り(かわはぎ、壇ノ浦のたこ)
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金目鯛と車海老の茶碗蒸し
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カラスミ
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きゅうり巻き
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きゅうりモンゴルの塩で
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日向夏
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デザート
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バイ貝とハイボール
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お酒
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お酒
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お酒
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入口
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事前に予約をしていただき、愉しんできました。
『山ぼうし』というお店がご近所にもあるとのことで、迷いませんでしたか?すぐ分かりましたか?との最初からお気遣いありがとうございます。
迷いましたが、超緊張して、早めに家を出たのでロスタイムは想定内。
とても寒い日でしたので、予約時間より早めに着いてしまいましたが、中に入っていいですよと早めに入れていただきました。
【コース内容】
○バイ貝
○イカ下足ズワイガニオリーブオイル和え
○フグの白子と皮のポン酢煮こごり
○愛媛産のれそれ ワサビドレ
○玉子焼き
○こはだ72時間
○平戸産ひらめ昆布〆 (六日熟成)
○志賀島産水いかと宗像産あかうに(イカは三日熟成)
○あじ昆布塩〆
○青森産金太郎いわし
○刺し盛り(かわはぎ、壇ノ浦のたこ)
○56歳のあわび(塩酒蒸し 9時間)
○有明産天然たいらぎ
○勝浦140キロのメスの鮪
○車海老 しょうゆと南米ボリビアの塩で
○あきがい 醤油洗い
○金目鯛と車海老の茶碗蒸し
○柳川産はまぐり
○うに
○いくら湯葉巻き
○きゅうりモンゴルの塩
○きゅうりまき
○あなご
○デザート 日向夏
どれも美味しかったです。
江戸前の仕事をした鮨を隠すことなく、技をご披露され、説明されるのがとても納得です。
九州近郊の原材料を中心に使用されているのも、嬉しい。
また機会があれば伺いたいです。
ごちそうさまでした。