ジェームズオオクボさんが投稿した鮨行天（福岡/薬院）の口コミ詳細 [食べログ]

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鮨行天薬院、薬院大通、渡辺通/寿司

42回

夜の点数：5.0
- ￥50,000～￥59,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0

2回目

2017/01 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

《日々進化する鮨》鮨　行天＠福岡市

日々進化する鮨
　小寒のころの今年初めての秘密の勉強会。今日は、福岡の会員様と。
明石の真鯛
島根の出雲富士を燗酒にて
今日は燗酒のお勉強
肝を巻いた鮃
釧路のエゾバフンウニ
千葉のトロキンメ金目鯛
薄く切りつけて、ネトっとして旨い
熊本天草の青海鼠
飲めます
琵琶湖の氷魚鮎の稚魚の釜揚げ
福岡な白みる貝
海藻の香りが凄い
マガリコ数の子になる前
食感がコリコリ
佐賀県唐津市の小松酒造の万齢
みる貝の水管の炙り
関門蛸
クロアワビ
大間の釣のシビトロを2カン
見た目が霜降りの和牛のよう
食べると口の中に香りが広がり、まろやかかつ濃厚な味わいが広がる。2カンは贅沢。
続いて、岩手宮古の108キロ定置網左、大間の180キロの釣赤身を2種同時対比。
まず宮古からバランスが良いとても美味しいマグロ、大間は香りと爽やかなクロマグロらしい酸味がすばらしく、その余韻が残る主張するまぐろ

トロ炙り
出水の真鯵キロ12000円でかい
釣のノドグロ小ぶりのものを選んでいる

ここで、カレー談義
大丸の裏側のティキ
ニワカヤの裏のカレー屋
が旨いらしい

北海道の6キロの銀宝の梅煮
身厚の墨烏賊
若狭真鯖
対馬の穴子ふくっらした穴子であることが見た目でわかる対馬かな詰めが美味しいイカゲソホタテなどを使ってあっさりと仕上げている

トロ鉄火2パターン
マグロ香りと酸味を強く感じる余韻があるマグロ
マグロの良さ際立つ
干瓢巻き

鮨行天
福岡県福岡市中央区平尾1-2-12 井上ビル 1F
電話　092-521-2200

平目

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釧路の雲丹

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平目と肝

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トロキンメ

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青なまこ

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氷魚

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白みる貝

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寒鰤

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みる貝の水管

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関門真蛸

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鮑

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シビ

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赤身は対比で

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出水の真鰺

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出水の真鰺

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小鰭

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春子

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のどぐろ

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銀宝の梅煮

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身厚の墨烏賊

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若狭真鯖

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対馬の穴子

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2019/07/12 更新

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1回目

2016/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥40,000～￥49,999

/ 1人

≪日々進化する鮨≫行天（福岡市中央区）

～日々進化する鮨～

※字数制限にひっかりますので、これからはざっくり説明して、ブログ（http://plaza.rakuten.co.jp/yumeakinai/）をご覧ください。

2016年12月
　早いもので、勉強家も走る師走になりました。
今年最後の“秘密の勉強会@福岡”。
今日は、コルドンブルーに通ってる、熱心な塾生の『万両』の大将と勉強します。

　スペシャルな松の司からスタート
1 津居山のせこ蟹。
数日前にも香澄の蟹を食べましたがミソでごまかしてましたが、こちらの蟹は凄い、美味い、やばい。
2 明石の真鯛
浅瀬にいる日焼けしている小べら。上が背で、下が腹。一日寝かせてます。
大きめに切って咀嚼するほどに旨さが出る仕掛け。これ、今年、一番の真鯛ですね。
合わせるお酒は、福岡庭のうぐいすジュゲム。
東京では見慣れないラベルは無限大と鶯のカッコいい透かし。
3 淡路の由良の黒雲丹
金目鯛
珍しい極上の黒雲丹を金目鯛で巻いて食べると至福の時間が流れます。
4 長崎の鰹、あこや貝
今年一番と言う、一本釣りの鰹。鮮やかなグラデーションの脂ののり、背を薄めに、腹を厚めにひいて二種同時対比。塩と山葵で。
薄目にひいた腹は綺麗な脂の上質さとねとっとした口当たりで、腹は脂の上質さがダイレクトにくる印象。やばい。
5 琵琶湖の本モロコ
美味い！頭をかじるとクリーミーな味わいがひろがる。これは京都の秘密の勉強会会場であります『草喰なかひがし』のシンプルで最高の焼きを上回ったかも。
焼いて休ませて、昆布酢に漬けて焼くらしい。
6 イバラエビ
とても珍しい“ゴジラエビ”と言われるもの。
身は甘く、詰まった味わい。鬼殻焼きにした頭のミソは香箱蟹の内子のよう。美味い！やばい！今日の大将、凄すぎです。
7 蒸した柳鰈
ふわっとした柳鰈の上質な味わいです。
ほっこりします。
　続いて、合わせるお酒は、島根出雲富士で握りに移ります。
8 大間の釣の蛇腹。120kgほど。
大将が、今年一番と言う前に、まな板の上に乗った段階でそうだとわかった。赤身が綺麗で延縄のシビのよう。早速、実食。
『何ですか〜これ？』スルメイカがいない今年の津軽海峡を考えるとありえない味わい。見た目もさることながら、味わいはここ一、二年に鮨屋で食べたシビの中でも群を抜いて一番かも。
9 中トロ
至福だなあ。今日の生徒さん幸せだあ。私もいい仕事したなあとつくづく思う。
10 軽く火入れした血合い
素晴らしいシビの極上の血の香だ。
11 二週間寝かせたマカジキ
ふわっとクリーミーな脂感。
12 海苔を食べた小肌海苔酢
海苔を食べると皮が柔らかく、包丁を入れてない。
13 春子
ふわふわで、身から味が出てきて余韻がある
14 愛知の鰯
15 鰆の蒸し鮨
16 福井の白烏賊
17 光の赤貝
18 羽田沖のカマス
19 天然縞鯵
季節外れの縞鯵だが、これもまた、やばい。
縞鯵好きの私が12月にこんな縞鯵で締めくくれるとは。
20 遡上前のイクラ、その日に仕込み、その日に使い切る。軽めの塩加減で、とろける味わいです。
21 鯛の赤出汁
22 新潟ルレクチェ

************************************************************************
2016年９月
　本日は広島から顧問先の人とともに、後半にさしかかった涼風たちぬ白露のころの第4回魚の“秘密の勉強会”を議事録。

　まずは、明石の真鯛からスタートです。
続いて、黄金蟹ズワイガニと紅ズワイガニ、オクラ落花生、唐津の雲丹と続きます。
唐津の海胆余韻もあり甘さもあり、うまい。

和歌山の天然シマアジを二切れ。
寝かせ加減もよく、シマアジあらいいうまさ、これはすばらしい。
小降りだがかみしめる味わいがしっかりある明石の蛸。

上火の炭でじっくり炙るのは・・
鰆です。海苔ソースとともにいただきます。
お、これはいい火入れになりますね。

冲蜆の椀。

　さて、握りです。
大間のマグロ
　～炊きたての水分量がある暖かい米とトロ、うまいです。
カジキマグロ
　～カジキでないようですが、あとからくる味わいはカジキですね。
新子
　～皮目のプリっと感いいですね。新子の大きさもおいしさという観点でとしてもいい感じ。
石影貝
～「市場魚貝類図鑑」によれば、代表的な呼び名はイシガキカイで、
もともとは非常に入荷量の少ない貝であった。東京市場築地などで比較的入荷を見るようになり、認知度が増したのは岩手県陸前高田市広田湾での養殖物が出回ってからだ。トリガイと同様に味が良く、触感の点ではそれ以上として高値で取引されている。
今では高級二枚貝として重要なものとなっている。高級すしダネのひとつとなっている。
とのことです。
参照：http://www.zukan-bouz.com/syu/%E3%82%A8%E3%82%BE%E3%82%A4%E3%82%B7%E3%82%AB%E3%82%B2%E3%82%AC%E3%82%A4

カンパチ
ケンサキイカ
炙った、竹岡の太刀魚の蒸鮨

能古島の車海老は握らず
琵琶鱒の蒸鮨
イクラを舎利1イクラ2の黄金比の軍艦にて

米は岐阜の龍のひとみ

対馬の超スペ
象嵌とシルバーのフォーク

メロン

******************************************************************
2016年6月
芒種からあと少しで夏至に向かうころの第３回魚の“秘密の勉強会”。
今日のテーマは“釣”の鰹と幻の鮑です。

詳細はメインブログにてどうぞ。

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2016年4月
　今日はちょっとした打合せがあり、広島から福岡に移動しています。
せっかく福岡に来たので、穀雨のころの第２回魚アカデミーを受講します。

　まずは、めずらしいということで、“獺祭等外２３”。
これを飲んだというと「すごい」というレアな獺祭だとか・・
そういうものを品揃えするのは勉強になるね。
一口目の印象は口に残るいやらしい甘さ、まあ、残糖感というかなんというか。
ただ、二口、三口と飲み進めると少しその甘さは消える。
確かにおいしいとかそんなんでなく、めずらしいという品やね。

　まずは、あてのご提案。
今日の一つ目の御勉強の魚はサメガレイです。東北・北海道でとれるレアな魚。
私も初めて食べます～
こちらのサイト「市場魚貝類図鑑」をご覧ください。
こちらにはとても美味と書いてありますが、脂がありまして、でもその脂がきれいで、塩だけで、実においしいです。

・千葉の初鰹。
　～鰹不漁の中、今のところ、今年一番の鰹かもしれません。
・関門の蝦蛄
　～殻つきの蝦蛄を店でゆでています。

続いての試飲は“花の香”です。

・京都、津居山の定置網の毛蟹。
　～ぱんぱんで重い毛蟹ですが、濃厚な味わいです。
・塩を使わず茹でた鳥栖のホワイトアスパラ。
　～アスパラが持っている塩分がしっかり感じられます。

続いての試飲は“東鶴”です。

・カリッと焼いた蛍烏賊と天草の雲丹、そして海苔のソース。
　～かき混ぜて食べます。蛍烏賊発展形。うまい。

　続いては握りの御勉強です。
土鍋ご飯を、カウンターでご自身でシャリ切りしてスタートするスタイルに変わりました。
シャリ自体も変えたそうです。
そして、握りの旨さの落としどころを“混ぜご飯”のような一体感にしたそうです。

・黒カジキ
・宮城塩釜のシビ、蛇腹
・京都舞鶴の１か月寝かせた中トロ
・小肌
・平貝
　海苔を挟んで、炙らずに塩で提供。
　これは平貝としてはかなりおいしい。

続いての試飲は“杉錦”です。

・シビ　赤身漬け
・真鯵　
　～混ぜご飯を落としどころにしたのか、ふっくら路線からさらに進化
・竹岡の太刀魚を焼いて、蒸したシャリでミニ丼にしてあります。
　～長崎の3倍以上値段が高い竹岡の太刀魚ですから、ふっくら、おいしい。
・春子
　～例によって昆布〆にしていません。
　　これ大好き。
・琵琶湖のビワマス
　～焼いて丼にします。おいしい。

最後の試飲は菊姫の“鶴乃里”です。

・舞鶴のとり貝
　～鉄漿や肝をたたいて、シャリと合わせています。
　　おいぴー。
・〆は、今日のテーマのサメガレイ

今日は前回よりも革新的だったかもしれませんね。
日々進化しています。さすがです。

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2016年2月
　雨水前のころの『行天』勉強会。
時化で市場に魚がとても無い日にあたったようです。
今日のテーマは、ふっくらした真鯵と東京湾の小肌、そして“アブラトンボ”です。
続きは、こちらのブログの記事をどうぞ。

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2015年11月
　福岡で講演があったので、せっかくなので、お勉強します。
今日は、塩で軽く〆た白子と17年熟成させた真昆布の水出しからスタート。
明石の“潜水鮃”で激レア品の“鮃”に。
前回夏物を食べましたがきれいな繊細な鮃でしたが、今回は冬物ということで脂があるからか少しだけ旨さがある印象です。
続きは、こちらのブログの記事をどうぞ。

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2015年9月
　今回も、豆乳屋の大将と森さんとメニュー開発のアイデアストックのためにに御勉強です。
　まずは『新政』の桐の箱に入った2015年限定酒からスタート。イギリスのDJとのコラボの酒。確か新宿の『こころむすび』によく来るDJのような・・ラピスの印象と余韻を強くした感じです。
　まずは明石の真鯛からスタート。
小ぶりな１kない真鯛を適度にねかしています。
きれいな脂の味わいがよく、いいねかせ加減で、うまい。
　糸島の“海士の極（あまのきわみ）”という雲丹。
余韻もあり、おいしい。
　塩イクラ、関門海峡の真蛸、甘くて大きいボタンエビの海苔ソースと続く。
握りは、“マツトロDX”からスタート。
炙った岩手の松茸と３８鮪のらんでぶー。
　長崎の巻き網の真鯵、対馬の烏賊、秋刀魚　釧路かなは釧路かな、そして小肌。
天然の車海老、久々の蒸し寿司は白子の蒸し寿司、鰆、エボダイと続いて、シビ、対馬の穴子、身厚で出汁漬けでごまさない鮑。
終いは、生の鯨。さっぱりしていて馬のよう。
今回からお勘定も値上がりしたが、原価はいっそうかけるようになった印象だ。
目利きのできるお客様がわざわざ来る店をめざすという行天大将の未来に大いに期待した夜であった。

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2015年7月
　この季節らしく、秋田のもじゅんさいと小浜のもずくと雲丹からスタートです。
いい雲丹です。

　刺身のひとつ目は“アブラダイ”。この“アブラダイ”は地方名で、フエダイという魚種で串本産。
見た目は小肌のような色で、色が違うが真鯛に似ている。
アマガレイ（ヤナギムシガレイ）と並ぶ高級魚で、クエのような味わいでうまい。

　二つ目の刺身は明石の“潜水鮃”で激レア品の“夏鮃”。
ホシガレイのような色ですね。でもとてもきれいな鮃です。
“潜水鮃”とは、深夜に漁師さんが潜って、岩場にいる鮃をとんとんとたたいて、動いたところを網で掬う漁法です。
釣に比べるとより、魚にストレスがなく、良い状態の鮃なります。
味わいはとても上品な脂と香り、したがって、塩で食べないともったいないですね。
いい寝かせ加減で、上品にイノシン酸の旨味が口の中に広がります。
さすがは『行天』、唯一無二。
勉強になりますね。

“潜水鮃”の縁側
脂がとてもきれいです。

・小浜のクロアワビ
・外房の鰹を海苔のソースで

　さあ、握りですね。
今日は鮪は二種類。いずれも定置網。
京都舞鶴80.6kgと深浦169kg。
二週間寝かせてありますが、香りはとんでいません。
赤身の口に広がる本鮪の酸味がすばらしいです。
深浦のトロも口の中に上品な酸味が広がります。

・鳥取の鰯
・関門海峡の車海老
・浜田の“どっちっち”
　ふざけた名前ですが、“関あじ”のようなブランドです。
・障泥烏賊

・長崎県対馬　伊那地区の真鯖
　以前は済州島の真鯖と出回っていたものですね。
・明石のハマチ（ツバス）
　私が鮨屋でハマチを頼むことはありませんが、このハマチは旨いね。

・宮津のとり貝
　特特大。舞鶴と違って、この大きさでも天然です。
　知らなかった・・

・対馬の穴子

・珍味
　“ときこ”と漁師さんがつくった雲丹の醤油漬け

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2015年4月
　今日はわけあり、写真なしです。
　スタートは、無着色の蛍烏賊と唐津の雲丹からです。
最近東京がバブルのために、うるさくない出荷先に困らないためか唐津の雲丹も数年前のレベルにないように思います。
もちろん、海苔の栽培の酸処理の影響がありできが良くないならしかたありませんが、名前で売れてしまうからそうなるのであれば、残念ですね。
そんな私の空気を察してか、大将より本日はみょうばんが出ているとエクスキューズ（正直、えらい！）。

厚めに切りつけた真子鰈
スダチと塩で〆た咀嚼することで甘味を出すということで、厚めの切り付け

ばちこ

千葉銚子の鰹
もちっとした鰹、“ごんとび”の海苔と一緒に食べる

宮津のとり貝
こぶりなとり貝を開いて“鉄漿”をとらずに、そのまま軽く炙った
これがうまい。

【握り】
鮪　三宅島より『やま幸』の鮪。『やま幸（ゆき）』は先般紹介した『とかみ』を経営？の鮪卸。
鮪がとれない、今の時勢、一番、鮪を買えている業者のひとつかも知れない。
と言っても、鮪は個人の好みもありますが・・

真鯛の春子・小肌・出水の鯵

能古島の鮑　～分厚く切りつけた鮑は噛みしめると香りがあります。

障泥烏賊・白鱚
～ともに切り付けが厚い

関門海峡の車海老
　～今日は握りでなく、ゆでたてをそのままで

宇部の赤貝
銚子の金目鯛
　～表面を軽く炙って

のどぐろ
鯖寿し
　～2kある対馬の浜〆の鯖を二週間寝かせています。

地物の子持ち蝦蛄
このわたの巻物

牡蛎の塩辛
目光

ちなみに、“蛤研究家”の私に耳よりな情報です。
3月31日に禁漁になる、糸島のそばの加布里（かふり）漁協の蛤がおいしく、火を入れても固くならないそうです。
調べるとヤマトハマグリのようです。
今日も勉強させていただきました。

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2015年2月
　今日は近所の超有名うどん居酒屋の大将とお勉強。
今日は常連さんが多く、和やかな雰囲気。
それと女性が多い。
【一品目】　二日昆布〆にしてねかせた鮃
　　～一切れ目はそのまま、軽い昆布の塩分で、二切れ目は塩と山葵で、三切れ目は醤油と山葵で。
　　　昆布の塩気が出過ぎないように処理してから〆ている。
【日本酒】鮃などに合わせて冷酒二種。
　　・大分県豊後大野市　浜嶋酒造　“鷹来屋”
　　　～旨みが強い、時間経過とともに酸を感じる
　　・福岡県三井郡大刀洗町　井上合名会社　“美田”
　　　～淡麗辛口　飲むごとに味わいがのってくる印象
【二品目】のれそれ　～そのまま、入り酒、塩、醤油の四つの味わい
【三品目】白魚
【四品目】阿古屋貝
【五品目】一週間ねかせた鮃にフレッシュの肝
【六品目】能古島の鮑
【七品目】三日ねかせた鰹
　　～のりを先に食べ、塩のきいた鰹を食べる趣向、赤身の凝縮感がある
【燗酒】
　　・埼玉県蓮田市　神亀酒造　ひこ孫　純米吟醸　凡愚（ぼんぐ）
【握り】
　　・舞鶴定置網　シビ　赤身、中トロ
　　　～　行天氏はこの時期の定置網のシビを最上とする
　　・小肌
　　　～今日の小肌の〆かたは弱めにしているが、甘さはしっかりと出ています
　　・障泥烏賊　～～甘さを引き出す包丁遣い
　　・岡山からみる貝、鱚、さより　～鱚は軽い〆加減
　　・関門海峡の車海老　～ここから酢加減が弱めのシャリになる
【蒸し鮨】
　　・ふぐの白子の蒸しすし
　　・竹崎蟹の蒸しすし
　　・カマスの蒸しすし
【あて】　煮蛤
【握り】・大分からとり貝
　　・のどぐろ
　　・鯵の恵方巻き
　　　～ちなみに、恵方巻きの由来は“男根”をまるかぶり（ひゃー）することで
　　　　子宝に恵まれるという花街の洒落から始まったようだ。（ひゃー、汗）

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2014年 11月
　今日はセミナーの前のりで、豆乳屋の大将がお勉強にいらっしゃるかと思ってとっておいた『行天』ですが、ピンチヒッターに森さんにお願いしてお勉強です。
　今日はいくらからスタートです。
5年熟成させた真昆布の味わいです。

・玄海の鮃　
　羅臼昆布で軽く〆てあります。
　繊細な鮃の香り味わいが口の中に広がります。
・ヤイトカツオ（スマカツオ）
　腹のところにヤイト（お灸）の後の斑点みたいな模様があるところから「ヤイトカツオ」って呼ばれるらしい。
　脂がのっているので、紫蘇塩の酸味と行った胡麻で香り、そしてエディブルフラワーを一緒に食べることで
　苦味を合わせて脂ぽさを消すという、行天さんのさすがの一皿。
・低温で火を入れた帆立、上はおぼろ
・大浦湾の海鼠
　走りなので香りはまだまだです。
・唐墨　
　血管を丁寧に処理したので、熟成したミモレットのようなきれいな見た目です。
【握り】
・シビ　154k　青森県大間
　今年一番の鮪。赤身が強烈にうまい。血の香り、味わい、もちもちの食感、確かに今年一番やわ。
・小肌　二枚付と一枚付の二カン対比
・鹿児島出水東町の新烏賊
・車海老
・豊前の雲丹手渡し
・ひも付きの赤貝と大羽鰯　鰯は多分千葉かな・・
・包丁の入れ方が特徴的な平貝
・烏賊下足
・煮穴子

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2014年9月
　前回、図面を拝見したが、その青写真に入口からのアプローチがリニューアルされた。
薬院というあわただしい環境ではあるが、岡山の山本さんの『魚正』のような風格ある。
ミシュランの三ツ星に格付けされたが、ふさわしい佇まいだろう。
　店内は席数を増やしたようだ。
　今日はクエから始まり、唐津の“黒雲丹”、仕立てを変えた鮑、非常に印象的な鰹と続いた。
握りでは、新子と春子の脂のりがよく甘味を口いっぱいに広げていた。
先週の師匠の長山さんのところで食べた松輪の真鯖が７５０gだったが、だいぶ大きなり、こちら『行天』では二尾で2.2kのようで脂のりがよくなっていたので、〆たときの甘さが際立った。
　下関出身ということで関門海峡の食材が食べられるのも、『行天』の魅力で、車海老や関門蛸、能古島の鮑もおいしかった。
出色としては西瓜の細巻、一週間以上ねかせた釣で2.3kもあるシマアジが勉強になりました。
益々の発展を期待したい。

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2014年6月
こちらの楽天ブログをご覧ください。
http://plaza.rakuten.co.jp/yumeakinai/diary/201406050000/

鮨行天
福岡県福岡市中央区平尾1-2-12 井上ビル 1F
電話　092-521-2200

2016年12月津居山のせこ蟹

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浅瀬にいる日焼けしている小べら

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長崎の鰹

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福岡庭のうぐいすジュゲム

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柳鰈

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大間の釣の蛇腹。120kgほど

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大間の釣の蛇腹。120kgほど

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大間の釣の蛇腹。120kgほど

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2016年9月　明石の真鯛

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黄金蟹

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おくらっかせい

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唐津の海胆

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和歌山の縞鰺

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明石の蛸

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鰆　上から備長炭炙り

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鰆　のりソース

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沖蜆

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大間のトロ

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カジキ

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新子

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石影貝

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能古島の車海老

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真鰺

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カンパチ

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太刀魚

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剣先烏賊

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イクラ

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穴子

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釣の鰹

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幻の鮑

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幻の雲丹、もずくと秋田のじゅんさい

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栃木のたまか

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宮城の蛇腹

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舞鶴のとり貝

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めずらしい獺祭

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サメガレイ

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天草の雲丹

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初鰹　千葉

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関門蝦蛄

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毛蟹　津居山

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鳥栖のホワイトアスパラ

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舞鶴の定置網1ヶ月熟成

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平貝

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竹岡の太刀魚

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真鯵で最新バージョン2016年4月

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ビワマス

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舞鶴とり貝

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サメガレイ握り

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白子

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潜水鮃

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あこやがい

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新政　天鵞絨（ビリジアン）2014と秋限定の新政　秋櫻（コスモス）2014

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戸井の定置網の鰤

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大間の蛇腹

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有明の小肌

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三週寝かせた大間の中トロ

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処理法を見出した新烏賊

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宇部の赤貝

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かんぬき

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北海道国後島の雲丹

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新烏賊下足

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対馬の穴子

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明石の真鯛　１Kない鯛の香りと綺麗な脂

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糸島の“海士の極（あまのきわみ）”という雲丹。余韻もあり、おいしい。

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新ものの塩イクラ

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関門蛸

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ボタンエビ海苔ソース

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まつとろDX

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小肌

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天然車海老

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白子蒸し寿司

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エボダイ

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シビ

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対馬の穴子

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生のくじら

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今日の鮪　舞鶴の定置網　極上のチュウボウ　14日熟成

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もずくとじゅんさい

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アブラダイ

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夏の激レア品　“潜水鮃”

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“潜水鮃”の縁側

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小浜のクロアワビ

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外房の鰹を海苔のソースで

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舞鶴の定置のチュウボウ　80.9kg　トロ

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舞鶴の定置　赤身　本鮪らしい酸味がすばらしい

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鳥取の鰯

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深浦の定置網　トロ　上品な酸味が口に広がります

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関門海峡の車海老

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“どんちっち”

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障泥烏賊

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うなぎ

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長崎県対馬　伊那地区の真鯖

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ハマチ

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対馬の穴子

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牡蛎の塩辛

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このわた巻

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福岡の“地物”の蝦蛄

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二日昆布〆にしてねかせた鮃

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白魚

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一週間ねかせた鮃にフレッシュの肝

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三日ねかせた鰹

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能古島の鮑

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握り　シビ赤身

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握り　シビ中トロ

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小肌と障泥烏賊

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岡山からみる貝、鱚、さより

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関門海峡の車海老

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ふぐの白子の蒸しすし

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竹崎蟹の蒸しすし

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カマスの蒸しすし

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大分からとり貝

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のどぐろ

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鯵の恵方巻き

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玄海の鮃　羅臼昆布で軽く〆てあります。繊細な鮃の香り味わいが口の中に広がります。

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ヤイトカツオ（スマカツオ）

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低温で火を入れた帆立、上はおぼろ

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海鼠の新もの

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大間シビ三兄弟

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小肌二枚付

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小肌一枚

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新烏賊

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車海老

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豊後の雲丹

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赤貝、大羽鰯

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煮穴子

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長崎のクエ

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北海道の新いくらと唐津の“黒雲丹”

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対馬の鰹　備長炭炙り　香ばしい胡麻の香り

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能古島の鮑と湯葉　最初は湯葉の濃厚な香りが勝つが噛みしめる鮑の香りがおっかける印象

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大間の鮪　大トロ　天草の新子　新子は甘味がありうまい

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愛知の鰯、鹿児島泉東町の新烏賊

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鮪の皮ぎし炙り　カリッと甘味もあり、うまい

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鰆の蒸し寿司

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大間のシビ　蛇腹

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鹿児島出水東町　新烏賊の下足　レアな火加減

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松輪の真鯖　松輪も1k越えになり脂がのってきました

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下関の車海老

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大間のシビ　カマトロ

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関門蛸

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対馬の穴子　ツメを少し濃いめにしましたね

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追加　小玉西瓜の細巻

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追加　一週間以上ねかせた高地の2.3kの釣のシマアジ

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アコウ

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藍島雲丹と広島のじゅんさい

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蒸し鮑

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そうめんもずく

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脂のったよこわ　鹿児島の太白胡麻油と佐賀の芽葱

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バチコ

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バチコ

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シャリは組ごとに切る

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ぬる燗　梅錦樽酒

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鮑の肝　別に似ている

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カタクチイワシの塩辛

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新生姜のガリ

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いい鮪使ってます

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チュウボウ　宮城県石巻　定置網67ｋ　まぐろの仕入れは『やま幸』

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中トロ

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赤身

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小肌

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トロ

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マナガツオ焼き物

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海老

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春子

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タイラギ

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シロアマダイ　蒸し寿し

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イサキ

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真鰯

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漬け

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有明海の蛤

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煮穴子

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藍島の雲丹

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鮑

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穴子巻

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2019/07/12 更新

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ジェームズオオクボさんが投稿した鮨行天（福岡/薬院）の口コミ詳細

鮨行天薬院、薬院大通、渡辺通/寿司

ジャンルから探す

予算

営業時間

ジェームズオオクボさんが投稿した鮨 行天（福岡/薬院）の口コミ詳細

鮨 行天薬院、薬院大通、渡辺通/寿司

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

ジェームズオオクボさんが投稿した鮨行天（福岡/薬院）の口コミ詳細

鮨行天薬院、薬院大通、渡辺通/寿司