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富山の白エビ
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志賀島の蛸
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根室のタラの白子
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ミニイクラ丼
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北海道仙鳳趾の真牡蠣
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トラフグのあん肝ソース
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鳴門のワカメのあん肝ソース
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長崎対馬のどぐろの焼き
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北海道余市のあん肝と奈良漬
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青森のヒラメ
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鹿児島県出のカスゴ
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1週間寝かした北海道のブリ
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天草のコハダ
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赤身
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小トロ
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大トロ
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天草の車エビ
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車エビとノドグロの味噌汁
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長崎の炙りカマス
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北海道の馬糞ウニ
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長崎の穴子
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中落ちの巻き物
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かんぴょう巻き
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玉
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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
自分史上最高のお店、2店舗目。
せっかく博多へ旅行にいくので博多一の寿司屋に行こうと、鮨さかいさんの予約にチャレンジするも敗退。
さてどうしようかと色々と調べていたら同じビルでお弟子さんがお店をやっているとのこと。
こりゃ予約するしかないでしょうと予約解禁日にネットで予約。
開始時刻が決まっているので遅刻せぬようにタクシーで向かったところ、道狭ーい。
運ちゃんによると、この道はまだましで、博多はもっと狭い道が多いとのこと。
お店に入ると先客がお1人。うちらと合わせて3人での開始です。
出てきた大将（西村さん）は、あら？思ったより若いお方。
でも食べながら話を聞くと中学卒業から福岡の和食料亭で修行後、関西に出て寿司も学び、元々描いていた30で独立するために博多に戻って現在の鮨さかいさんで修行しているとのこと。
その夢も達成できそうで、23年の3月にはここを辞めて独立する予定だそうです。
もちろん、面接時からさかいさんとはその話をしていて、5年で俺を納得させたら独立してもええんちゃうかと、本人は本当は3年で独立したく大将も認めてくれてたっぽいけど、後輩の育成もあって結局5年くらいになったようです。
大阪で先輩（来年末まで予約が一杯で24年の予約がそろそろ始まるくらいの超有名店の大将、おそらく鮨と〇なが）からのキツイ当たりを1年受けた後から尊敬の念に変わるまでの話、今のさかいの大将や女将さんとの話、後輩への思い、どれを聞いても素晴らしい考え方や感じ方、教え方だ感動しました。
やっぱり寿司屋はカウンターで大将と話しながら食べるのが最高。
自分の知見を広めてくれるし、色んな考え方を吸収できる。
本来はめちゃくちゃうまい料理がメインやけど、淡々と黙々と食べるよりもこういう雰囲気って大事で、その時間を更に上質なものにしてくれると思う。
肝心の料理については最高と言う言葉以外に何も言うことありません。
ここのシャリはマグロに合うように作っていて、シャリとネタの温度を大切にしてるそうです。
また、青魚のようにそのままではこのシャリに合わないものは、逆にネタに対してシャリに合うような味付けをしてるのだとか。逆転の発想ね。
魚ももちろん美味しかったけど、この店で一番びっくりしたのは海苔です。
パリッとしていて、寿司としてもあり得ないくらい存在感があり、これどうやって焼いてるのか不思議。
全てが完璧だと思えるお店でした。素晴らしかったです。