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雲丹、素麺もずく、トマト
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蛸
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きじはた
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塩昆布
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しめ鯖
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西貝、筍の茶碗蒸し
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赤烏賊
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まこがれい
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いさき
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のどぐろ、千枚漬け
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さより
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鮪
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車海老
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車海老
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しろ甘鯛
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雲丹
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じゅんさいの吸い物
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蛤
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赤貝
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穴子
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とろ、いぶりがっこ
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蛍烏賊、蕨
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西瓜の生搾り
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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
小倉の寿司を堪能したく予約しました。
小倉で有名な天寿しの流れを組む「寿司もり田」で修行されたそうです。
お話を聞くと、大将は初めフランス料理を志し、魚を勉強するためもり田さんで修行されたそうです。
また、小倉の寿司は江戸前でもなく、素材を活かすでもなく、味を重ねるのだそうです。
確かに、柚子やカボス・柚子胡椒などを使ったり、塩昆布をキジハタでくるんだり、のどぐろと千枚漬けを合わせたりしたつまみや握りを堪能しました。
箸休めに、ガリだけでなく胡瓜があったのも特徴的でした。
どれも、清涼感あふれる味わいでした。
調理場もカウンターも奥行きがあり、広くゆったりして居心地も良かったです。