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❼ナミクダヒゲエビ
〜錦江湾の深海で生息しているナミクダヒゲエビ。錦江湾でしか獲れない希少な海老ちゃん
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ご主人の野村さんが1989年にオープン。鹿児島県産の魚介類に対する造詣が深く、とにかく地元産に拘る愛着が素晴らしい。信頼された漁師から直接仕入れた魚には絶対的な自信が漲っている
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屋号『鮨匠 のむら』
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⓭TKG(筋子の卵握り)
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①飛魚薩摩揚げ、②玉子焼き
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③真鯛お造り
〜神経締め1日寝かせ。坊津産の自信満々の真鯛
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④真蛸
〜鮮度抜群の真蛸を湯通しして更に細かく包丁を入れて柔らかくジューシーな旨味が滲み出る
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⑤キビナゴ
〜見たことない太さ、ご主人も自信満々の地魚。特別に30匹しか入荷できない逸品。酢味噌は使わず軽く炙るだけで旨味がジュワッと滲み出るほんまもんのキビナゴ
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⑥むらさき雲丹
〜紫外線で滅菌されただけの雲丹。口の中で舎利と温めて旨味と味わいを感じる
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⑥むらさき雲丹
〜紫外線で滅菌されただけの雲丹。口の中で舎利と温めて旨味と味わいを感じる
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⑦茶碗蒸し
〜特別にむらさき雲丹をのせて、豪華に
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❶ねりご(カンパチ子)
〜一晩泳がせて朝方に神経締めする漁師だから特別なカンパチ、なかなか入荷できない魚らしい
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❷根付き鯵
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❷根付き鯵
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❸はがつお〜iPadで説明されるハイカラなご主人
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❸はがつお
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❹泥障烏賊、新カボス
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❺眼一鯛
〜昔、河口に艪(ろ)漕ぎ船でよくて釣りに行った魚
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❺眼一鯛
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❻イサキ
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❻イサキ
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❼ナミクダヒゲエビ
〜錦江湾の深海で生息しているナミクダヒゲエビ。錦江湾でしか獲れない希少な海老ちゃん
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❾車海老
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❽天然縞鯵
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⓫鰆
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⓬厚岸牡蠣
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色々な魚の出汁で素麺を
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⓮本鮪赤身漬け
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⓯大トロ
〜鹿児島産16kg。大間に登る前の本鮪は脂は乗りきってないが爽やかな旨味溢れる本鮪。なかなか味わえないない逸品
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⓰太刀魚
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⓱穴子
〜指7本over。指5本のドラゴンを超える大物
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ガリ
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口直し
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生ビール
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高価な『森伊蔵』水割り
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紅椿水割り
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三岳酔ふよう水割り
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カウンターには、5種の自家製調味料が並ぶ。
山葵(白鳥さん)、ポン酢、出来たて麦酢味噌、釜蒔き塩(坊津日高さん)、のむら特製醤油(お土産あり)、梅。茎若布(岩手)は食べ放題
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鹿児島の繁華街である天文館の近くに古びた居酒屋さんのような店構え。知らなければ酔っ払って暖簾を潜りそう
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グラスの品評会(薩摩切子他)
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お会計を済ませた帰り際のお客さんには、ご主人が大きな声で「飲むなら〜」と声掛けすると、「のむら❗️」と返事してしまう「あ・うんの呼吸」が面白い♫
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今夜は、鹿児島の地物魚を扱う超予約困難なお鮨屋さん
鹿児島の繁華街である天文館の近くに古びた居酒屋さんのような店構え。知らなければ酔っ払って暖簾を潜りそう
ご主人の野村さんが1989年にオープン。鹿児島県産の魚介類に対する造詣が深く、とにかく地元産に拘る愛着が素晴らしい。信頼された漁師から直接仕入れた魚には絶対的な自信が漲っている
男性スタッフは皆さん地元の大学生。アルバイトでも代々
受け継がれた伝統があるらしく、なぜかご主人が理系の優秀な学生ばかりと自慢する程。明確な理由はないらしいが(^^;)
ご一緒になった皆さまと乾杯♫
カウンターには、5種の自家製調味料が並ぶ。
山葵(白鳥さん)、ポン酢、出来たて麦酢味噌、釜蒔き塩(坊津日高さん)、のむら特製醤油(お土産あり)、梅。茎若布(岩手)は食べ放題
【お摘み】
①飛魚薩摩揚げ
②玉子焼き
③真鯛お造り
〜神経締め1日寝かせ。坊津産の自信満々の真鯛
④真蛸
〜鮮度抜群の真蛸を湯通しして更に細かく包丁を入れて柔らかくジューシーな旨味が滲み出る
⑤キビナゴ
〜見たことない太さ、ご主人も自信満々の地魚。特別に30匹しか入荷できない逸品。酢味噌は使わず軽く炙るだけで旨味がジュワッと滲み出るほんまもんのキビナゴ
⑥むらさき雲丹
〜紫外線で滅菌されただけの雲丹。口の中で舎利と温めて旨味と味わいを感じる
⑦茶碗蒸し
〜特別にむらさき雲丹をのせて、豪華に
⑧葉ワサビ
【握り】
❶ねりご(カンパチ子)
〜一晩泳がせて朝方に神経締めする漁師だから特別なカンパチ、なかなか入荷できない魚
❷根付き鯵
❸はがつお
❹泥障烏賊、新カボス
❺眼一鯛
〜昔、河口に艪(ろ)漕ぎ船でよくて釣りに行った魚
❻イサキ
❼ナミクダヒゲエビ
〜錦江湾の深海で生息しているナミクダヒゲエビ。錦江湾でしか獲れない希少な海老ちゃん
❽天然縞鯵
❾車海老
➓縞鯵
⓫鰆
⓬厚岸牡蠣
⓭TKG(筋子の卵握り)
⓮本鮪赤身漬け
⓯本鮪大トロ
〜鹿児島産16kg。大間に登る前の本鮪は脂は乗りきってないが爽やかな旨味溢れる本鮪。なかなか味わえないない逸品
⓰太刀魚
⓱穴子
〜指7本over。指5本のドラゴンを超える大物
⓲素麺
【飲み物】
・麒麟一番搾り
・森伊蔵水割り
・紅椿水割り
・三岳酔ふよう水割り
期待に違わぬ地魚の握りやお摘みに魅了されるが、舎利は赤酢の旨味が溢れるが魚の旨味と調和するよう、やや控えめな酢加減
ここでしか味わえない魚介類の特別感とご主人の存在感に圧倒されるお鮨屋さん。それに本場の焼酎は昔と違って匂いがスマートでめっちゃ美味い
お会計を済ませた帰り際のお客さんには、ご主人が大きな声で「飲むなら〜」と声掛けすると、「のむら❗️」と返事してしまう「あ・うんの呼吸」が面白い♫
ごちそうさまでした