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一品目
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吸いとろ
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アラの刺身
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アラは10kgモノだそうで。塩(吉母)と山葵と醤油で。お店の塩は吉母のモノだそう
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生ビール
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長崎の鰹
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本日1杯目のビオワイン(私がコースターに乗せてしまいましたが、店ではワインはコースターは使いません)
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面白いボトル。店のワインは今や全てビオだとか
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山陰の蒸鮑
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温かい。山葵だけで。これが毎回楽しみ!
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本日2杯目のビオワイン
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2杯目のボトル
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甘鯛の西京焼き
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寿司に入ります
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大間の鮪。中トロ
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本日3杯目のビオワイン
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3杯目のボトル
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夏河豚
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大間の鰯
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津屋崎の槍烏賊
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本日4杯目のビオワイン
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4杯目のボトル
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小鯛
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半分食べて。柚子の香が良い
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山陰の赤雲丹
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穴子
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ご馳走様
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店内カウンターと店主
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小上がりの席
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ワインセラーを外から見て
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外観
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秋刀魚の酢漬大根巻き
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胡麻秋刀魚
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大鉢で二種の刺身、大間の鮪と山陰の真鯛。醤油はヤマサ醤油で
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宮城の牡蠣
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先ずは、生ビールを
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玉珧(たいらぎ)の磯辺。あっつ、あつ!
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山陰の蒸し鮑、荒塩でいただきます。毎回、これが楽しみで
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蒸し物
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甘鯛の葱蒸し
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二杯目からは白ワインを
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ワインはこれです
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中トロ
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鯛
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赤貝
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夏河豚
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車海老
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細魚
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北九州市小倉北区藍島(あいのしま)の粒雲丹
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しめ鯖。鯖は済州島のもの
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店主の手元が見えるカウンターです
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やり烏賊
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煮蛤
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穴子
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蜆の赤出汁
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ご馳走様
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席。始まりに期待
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鯖の昆布巻き
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寿司の前に数品。添えられたのは針茗荷と山葵
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山口 蓋井の真鯛
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玉珧(タイラギ)の磯部
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生ビール(エビス) 600円
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鮑
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鮑用に塩
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関門蛸の柔らか煮
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椀ものが出されました
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グジ(甘鯛)の蕪蒸し
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シャンパン。ブリュット・プルミエ。ハーフ 5000円
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ガリと寿司提供用の皿
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和歌山の鮪
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細魚の昆布締め
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こんな雰囲気で堪能
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玉珧(タイラギ)
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赤貝
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鯛
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日本酒。磯自慢(一合)
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青柳
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車海老
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イクラ
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若き店主の凛とした空間
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青柳小柱
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磯自慢、もう一合
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穴子
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椀(蜆の味噌汁)
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膳
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店内
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店内、カウンター席
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店内、小上がりの席とワインセラー
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暖簾
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外観
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店前の環境
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福岡県北九州市小倉北区片野1-4-7 、寿司 竹本。
2007年開店。関東で修業した店主の握る寿司は江戸前。
地物の食材を中心に江戸前の技法を守りながら旬の寿司が愉しめる。
出来る限り無添加の自然素材を使うなど、料理に対する姿勢は真摯。
モノレール香春口三萩野駅徒歩5分。
カウンター8席。禁煙。駐車場あり2台。店裏のコインパーキング利用は料金負担あり。
昼11000円~22000円(税別)、夜22000円(税別)~ あて付きのおまかせ。季節変動あり。
営業時間12:00~14:00、18:00~22:00。予約制。定休、月曜。
本年発刊のミシュランガイド福岡・佐賀・長崎2019特別版にて、前回に引き続き★一つ星獲得。
掲載継続や星の維持に胸をなでおろす料理人さんも多い中、維持は悔しい竹本さん。
そう思えるだけのことをされる方なので理解出来ます(^^
壁と床には大理石。イタリア老舗高級ブランドの椅子。クラシックのBGM。
すっきりとした高級感ある空間で、江戸前を愉しめる北九州の店。
店の一角にあるセラーには、ビオやオーガニックでは飽き足らない店主が揃えたヴァンナチュール。
泡は置かれていませんでしたがリクエストもあり、これならと思うものが入ってました。
その1本をいただくことに。
・アンドレ ボーフォール ポリジー ブリュット ナチュール レゼルヴ NV
品種ピノ・ノワール80%、シャルドネ20%。辛口の泡。
シャンパーニュにおけるビオディナミの先駆者といわれる造り手、アンドレ・ボーフォール。
化学肥料、除草剤、殺虫剤などその全ての使用なし。
硫黄や硫酸銅(うどん粉病、ベトカビ病に使用する)さえ使わない薬品を嫌う造り手です。
なるほど、竹本さんらしい(^^
数年前からブリュット・ナチュールを造っているとのこと。
自然酵母のみでの発酵、瓶内2次発酵でさえも酵母を足さないという拘り。
◆おまかせコース 20000円(税別)
<あて>
・真つぶ貝…カボス、煮切りを刷毛。丁寧で綺麗な仕事。良い歯ごたえ。嗚呼、貝の旨味!
・蛸(佐島)、海胆(利尻)
・タイラギ貝の磯辺焼き
貝が旬、青モノが走り時の訪問。
名産地の素材を食べ比べ、店主の舌に適うものだけが使われる。
仕事の手元に無駄なものはなく総じて綺麗な印象。
<寿司>
・鯵(出水)…脂の具合が良い。
・鮪(佐渡)…赤身に近い中トロ。寿司の姿が美しい。
・石垣貝…東京でよく使われる貝。地元ではあまり見ない。鳥貝のような歯応え。
・鮪(佐渡)…大トロ。氷温で10日目。脂が優しく深い旨味。
・アオリ烏賊…ねっとり食感。山葵が良いんですよね~竹本さん。
・クエ
・淡路の鰯
・北寄貝
・金目鯛
・穴子
・鮪の手巻き…叩かずブツの鮪の手巻き寿司。
・〆椀
つけ台に置かれる寿司は、江戸前の仕事がしてありそのままいただく。
新芽生姜のガリもつけ台に。
力強い赤酢と塩のシャリ。握りの大きさは程良く、ネタとシャリのバランスも好み。
ネタでシャリを包むように握り、細部にまで丁寧な仕事。
<ワインと日本酒>
泡の後は、白ワインと日本酒を。
・グランクリュ ヴィーブルスベルグ リースリング
アルザスの土地とブドウを熟知した伝統あるドメーヌ・マルク・クライデンヴァイス。
ビオディナミ農法とマイクロ・クライメットが生む、複雑味が魅力。
20~30年の樹齢。ヴィーブスベルグは女性の丘の意。アルコール13度。
・純米吟醸 山本 ドキドキ
酒米は秋田県産酒こまち。精製歩合55%。アルコール分15度。日本酒度+2。酸度12.3。
夏向けの山本。リンゴ酸を多く生成する特殊な酵母で仕込まれスッキリした飲み口。
軽やか爽快なキレ、味はマスカット的で果実感あり。
因みに「ドキドキ」は蔵元の山本さんが夏をイメージした際に思い浮かんだフレーズ。
長く竹本さんの仕事を見てきましたが一貫した追求は心地良いほど。
向上心と野心が好きですね(^^
JRのD&S、ゆふいんの森で出される弁当も竹本さんの案。
北九州市長が竹本さんと談笑しながら、このお弁当を食べていた映像が印象的でした。
弁当事業の他にも、北九州に居ると竹本さんの監修されている食に出会います。
食べログ店舗ページのホームページは現在リンク不可なので、現在のページをこちらに貼ります。
https://obento-takemoto.jp/sushi-takemoto