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いくら
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毛蟹
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蛸と鮑
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真鯛と九絵
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牡丹海老と雲丹
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松茸
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鰻
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あん肝と奈良漬け
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障泥烏賊
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クロムツ
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小鰭
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本鮪赤身
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本鮪中トロ
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本鮪大トロ
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水茄子
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車海老
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鯵
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中落ち軍艦
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喉黒
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雲丹軍艦
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穴子
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干瓢巻き
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卵焼き
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ペアリング①
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ペアリング①
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ペアリング②
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ペアリング②
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ペアリング③
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ペアリング③
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-
ペアリング④
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ペアリング④
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ペアリング⑤
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-
ペアリング⑤
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-
ペアリング⑥
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-
ペアリング⑥
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-
ペアリング⑦
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-
ペアリング⑦
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-
ペアリング⑧
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-
ペアリング⑧
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-
ペアリング⑨
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-
ペアリング⑨
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-
ペアリング⑩
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-
ペアリング⑩
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-
ペアリング11
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-
ペアリング11
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ペアリング12
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ペアリング12
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ペアリング13
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ペアリング14
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ペアリング15
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-
ペアリング15
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数寄屋造りの店内
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調理中の堺大将
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本鮪
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本日の本鮪は青森県大畑 104.6kg
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ランキングと口コミで探せるグルメサイト
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
福岡市地下鉄七隈線天神南駅から歩いて6分くらい、空港線中洲川端駅から歩いて8分くらい、JR博多駅から歩いて20分くらいのところにあります。
全国の最新ミシュラン3つ星の寿司屋さんの中で、食べログの点数が全国で一番高いお店です。
お伺いする1ヶ月半程前に九州に行くことが決まり電話したところ、11時なら空いていると言うことで予約しました。ラッキーです。
38500円（税込）のコース1本。
2人で77,000円（税込）は予約時に支払います。
店内に入ると、キリッとしたＬ字のカウンターに12席。
これから最高級の寿司をいただけると思うと、ワクワクします。
せっかくなので、アルコールのペアリングもお願いしました。
シャンパンで始まり、日本酒•白ワイン•赤ワインなど、その時の料理に合ったお酒を供していただけます。
堺大航大将の挨拶から、さあコースの始まりです。
つまみ
【いくら】
プチプチ感抜群のいくらです。
【毛蟹】
噴火湾の毛蟹。ほぐし身と蟹味噌を和えて生酢のジュレで用意した一品。抜群の美味しさです。
【鮑と蛸】
福岡の蛸を煮ており、山葵だけでいただく一品。
もう一つは、唐津の鮑を蒸して温度を上げて用意した一品。山葵と塩でいただきます。
特に鮑は柔らかく旨味があり、とても美味しいです。
【真鯛と九絵】
本日のお造り。
福岡の真鯛。
もう一つは、唐津の九絵。3.5kg。
どちらもスダチを絞って、塩と醤油でいただく一品です。
【牡丹海老と雲丹】
北海道増毛の牡丹海老を漬けで用意した一品。山葵だけでいただきます。こんなにねっとりして旨味のある牡丹海老は、初めていただきました。
もう一つは、唐津の赤雲丹。一番美味しい時期。全国的に見ても濃厚な雲丹。そのままでも塩をつけても甘味が増すので美味しくいただけます。醤油でもOK。ビター感が特徴。
【松茸】
まだ出花。まだ中国産。お浸しで用意した一品。
【鰻】
熊本八代の天然の海鰻。夏の産卵で海に出る鰻。一切臭みがなくなるそうです。皮目はパリパリ、身はホクホク、非常に美味しい鰻です。
【鮟肝と奈良漬け】
北海道余市の鮟肝。細かい滑らかさ。そのまま食べても良いですし、奈良漬けと混ぜても良いとのこと。蕩ける美味しさです。
にぎり
大将がお客様全員の全てを握ります。
握った後丁寧に煮切りを塗っていただけますので、供された握り寿司を手で摘み口に運ぶだけです。
【障泥烏賊】
ねっとりして柔らかいです。
【クロムツ】
2kgのクロムツ。
【小鰭】
【本鮪赤身】
鼻から抜ける香りが最高です。冷凍ではなく生で用意していますが、綱渡りとのことです。
【本鮪中トロ】
青森県大畑（延縄）104.6kg。
【本鮪大トロ】
酢飯と一緒に噛むのが大切で、そのまま食べても良さが出ないとのこと。自分はそのまま食べても目茶苦茶美味しいと思います。甘い香りがします。
【水茄子】
泉州岸和田の水茄子。さっぱりと口直しです。
【車海老】
熱々の車海老を握っていただけます。ぷりぷり感が最高。
【鯵】
柔らかいのが特徴です。
【中落ち軍艦】
葱との相性がよく、鮪の美味しさが良くわかります。
【喉黒】
脂が酢飯と良く合います。
【雲丹軍艦】
函館のキタムラサキ雲丹。蕩けます。
【穴子】
【干瓢巻き】
【卵焼き】
〆は、芝海老と大和芋の卵焼きです。
お弟子さんの「入ります！」と言う掛け声と、調理した料理の内容を優しく説明していただける大将。
緊張感がありつつも落ち着ける空間です。
最高級の寿司とペアリングを楽しむことが出来ました。