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臼杵は、山口県下関と並ぶトラフグの一大産地。創業27年の『ふくまさ』は、全国から客が訪れる老舗のふぐ料理専門店です。「臼杵のふぐは水揚げしてから寝かさず、すぐに刺身にするのが特長です。活ふぐは身が引き締まり薄引きができないため、刺身は通常の2倍位の厚さになります」と店主の陶山さん。その厚引きの刺身こそ新鮮さの証しであり、独特の歯ごたえと旨味が臼杵のふぐが “絶品”といわれるゆえん。刺身、寿司、唐揚げ、鍋に白子が加わる１月、２月もオススメ。
