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ちょっとわかりにくい場所に
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赤を基調としたカウンター
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つぶ貝
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だし巻き卵
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イカゲソとイカ耳とズワイガニ
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鯛の子と菜の花
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のれそれとうるい
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刺身盛り合わせ(和歌山マグロメス、つぶ貝、玄海のたこ、ヒラメ、水イカ、ボタンエビ、平貝、赤貝、ルビートマト)
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志賀島の63歳のアワビ塩蒸し
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でかい!
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茶碗蒸し
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コハダ
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ヒラメ
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珍しい霧島
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サヨリ昆布塩締め
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キスの酢締め
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鯵昆布締めと金太郎イワシ
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珍しい霧島
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マグロ赤身
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マグロ中とろ
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車海老
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赤貝
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とり貝
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ほっき貝
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雲丹海苔巻き
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雲丹海苔巻き
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塩漬け雲丹湯葉巻き
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きゅうり
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穴子
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プチバブル巻き
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反則技のアワビ逆転握り
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デザート
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西中洲の飲み屋ビルにひっそりとある鮨屋、握り心山ぼうし。
4年前に訪問したきりだったけど、こちらのアワビがとにかく美味しくって、
そして赤を基調とした鮨屋のイメージとはかけ離れたなんとも粋なインテリアにワクワクした記憶。
福岡には行きたいお鮨屋さんは色々あったんだけど、
いわゆるちゃんとしたお鮨屋さんより、つまみが多彩で酒を楽しく飲める感じで、
さらにリーズナブルな店がいいなと思ったときに、こちらが浮かんだ。
肩肘張らずちょっと崩した感じのスタイルがホッとするんだよね。
つぶ貝から始まり、焼きたてのだし巻き卵に鯛の子やのれそれ、
盛りだくさんの刺身盛りにはこだわりの和歌山のメスのマグロも。
なんとなく鮨屋っぽくないつまみなんだけど、それがまた良くて。
もちろん素材は素晴らしいことはいうまでもない。
元々は東京下町生まれのご主人が美味しいアワビを安く提供するということを追求した結果、
ここ福岡にお店を出したそうで、アワビには並々ならぬこだわり。
志賀島の63年ものというアワビは塩蒸しで柔らかく仕上げ、甘いツメとゴマで仕上げるのがこちらのスタイル。
このオリジナリティのあるアワビ、久しぶりに食べたけどやっぱり美味しい!!
具沢山の茶碗蒸しもまたいいお味、この前半戦のつまみが本当に好きな感じだわ。
続いて握り。
シャリは人肌で酢も控えめでネタを主役にするシャリ。
珍しいキスの握りやアジとイワシの食べ比べ、
赤貝、とり貝、ほっき貝の貝三兄弟など流れでも楽しませてくれた。
握りがどうというより、やっぱり素材が素晴らしいと感じる。
そしてあらかじめお願いしたバブル巻き!常連様がいつもお願いしているのを見ていつか食べてみたかった。
でも昭和のバブルだとお値段が凄そうなので平成のプチバブルくらいで♪
もうあれやこれや良い素材盛りだくさんの豪華な海苔巻きは口の中に入れると、
お魚の宝箱や〜♡と叫びたくなる。
反則技の逆転アワビ巻きも肝の旨さが際立った変態的な旨さ!
久々の山ぼうしさん、良かったなあ♡
心まで握られちゃったわ♪