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落ち着いた佇まい
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白木のカウンターは広々して気持ち良い
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虎河豚皮ポン酢は皮が厚くプリプリ
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松茸土瓶蒸しにもアラが入っています
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アラの刺身と肝を青唐辛子入りのカボスポン酢で頂きます。アラらしい歯応えと旨味
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先ずは虎河豚皮ポン酢をうすはりグラス生ビールで
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子持ち鮎甘露煮は甘辛さの具合がよい
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ピンボケの梅山葵。梅の酸味を和らげる為に、鰹節、昆布、山葵で調整。柴漬の食感も良い。日本酒のアテに最高
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田中六十五を醸す白糸酒造の秋酒ひやおろし。スッキリした飲み口にアラの濃厚な脂身が良く合う
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北海道鮪のカマトロに山葵摩り下ろし。新鮮ゆえに臭みが無く、旨味ギッシリ
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木製冷蔵庫にて、魚を適温且つ適切な湿度で保管。
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海老芋。摩り下ろした海老芋に鰹出汁を合わせて蒸しています。ほんのり鰹節の香りがして、アツアツの食感も素晴らしい
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まな鰹味噌漬焼は酒粕の香りも程よく、ホッコリしたまな鰹の旨味を堪能。小さな瓢箪漬物も珍しい
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アラの酒蒸。中洲アラの名店よしおかで30年来アラを堪能しましたが、こちらのアラも負けてません。
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吉川山田錦写楽
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松茸土瓶蒸しは出汁が素晴らしい
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土瓶蒸しにもアラが‼️
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本日のネタ一部
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アラの昆布締めは、アラ独特の脂身の旨味とギュッとした歯応えが美味しい
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小肌は締め具合がちょうど良い
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北海道鮪の中トロは脂が乗って美味
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丁寧に殻を外してます
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茹でたての車海老
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甘く車海老らしい旨味がギッシリ
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古城錦田酒と而今
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古城錦田酒
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生のイクラにちょこんと醤油を垂らし
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松笠切りした烏賊を軽く炙り、酢橘を。
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厚めに切った烏賊に松笠切りをし、軽く炙る。烏賊の甘味と炙った香ばしさに塩とカボスを振って。
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赤雲丹は雲丹らしい磯の香りと、ネットリした旨味がギッシリ
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シメ鯖は白板昆布の旨味も纏い、絶妙
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軽く炙ったノドグロは独特の脂の香りと身の旨味が素晴らしい
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味噌汁も美味しい
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ふっくらした穴子。蒸して白焼した穴子に山椒と詰めを。
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北海道鮪ヅケを手巻きでパリッと頂きます
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玉
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ほんのり甘い玉は〆に
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富有柿ゼリー
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白金の静かな住宅街にあります
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落ち着いた門構え
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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
全国で活躍するレビュアー
飲食店専門の求人サイト
河庄出身の大将が取り仕切る白金の鮨屋。
酒飲みには堪らない摘みでスタートする大将お任せコース一本絞り。
鮨前に提供される旬の肴は、全て素晴らしい仕事振り。
写真にコメント入れてます。
目配り気配り、提供サービススタッフ含めてキチンと仕事しています。
客としては安心してゆっくりお任せコースを愉しめるという事になります。
経営母体がシッカリしている為、高級食材を安定してたっぷり提供出来るのでしょう。
福岡価格とはいえ、このロケーションとサービスは素晴らしいの一言。
東京から来た方にはたいそう喜ばれるのではないでしょうか。
あえて言うなら、シャリが今一つな感じ。
赤酢と黒酢を合わせているとの事でしたが、もう少し酢を効かせた方が好み。
シャリ自体も柔らかめで、山葵が効いてない。魚の味を邪魔しないようにしているのでしょうが、鮨としての纏まりが足りない。
全体的には大変満足しましたので、また次回を楽しみに伺いたいと面白います。
ホスピタリティ溢れるサービス有難うございました。