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店舗入口は左手奥
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表札のような看板
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席
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猪口を選び日本酒を
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涼み酒
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選んだ猪口
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縞鯵 造り
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鱧 湯引き
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無花果 胡麻クリーム
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海胆蕎麦
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アルガブランカ ブリリャンテ(甲州)
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天つゆにたっぷりと大根おろし
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海老頭
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海老
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海老
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お次は…
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泥障烏賊
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島オクラ
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鱚
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刷毛…！
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玉蜀黍
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お次は…
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水煮鮑
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赤万願寺
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繊細な作業
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岩牡蠣、揚がりました
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火の通りが絶妙！
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鱧骨の出汁
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鱧
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つけ鱧アリです
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立派なアスパラ
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アスパラガス 穂先
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アスパラガス 軸
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ジューシー！
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箸休め
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白海老
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凄く香りがいい…！
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茄子も立派
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赤茄子
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ハイボール(山崎)
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チェイサー
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海苔の天ぷらに生雲丹
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赤海胆
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穴子
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違いを見せつけられる穴子
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衣が生きている！
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まめな取り替え
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薩摩芋
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香の物
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天茶
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天茶
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天丼
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天バラ
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鬼灯
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ご馳走さまでした
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店舗はビル2階
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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
愛知県名古屋市東区泉2丁目19-11 キャストビル泉2F、天風良 にい留。
瑞々しい旬の食材が、最高の状態で提供される天ぷら店。
食材の衣の着せ方を変えることで、香ばしい食感と旨みを持たせる。
2017年5月10日移転オープン。地下鉄桜通線 高岳駅徒歩約5分。
10席(カウンターのみ)。完全予約制。禁煙。子供の利用は16歳以上。
おまかせ30000円(税別、サ別)。仕入れ時期や状況により価格変動あり。
営業時間18:00から。夜1回転だけ。不定休。
食べログGoldに輝く愛知県1位の4.72。
ミシュランガイドに★★2つ星での掲載がある名実ともにの人気店。
席を取って頂いたので店を利用する為だけに、いそいそと名古屋へと向かいます。
18:00からのスタート。店に着いたのは15分ほど前。
2階の店舗前には予約された方々が並ばれていました。
時間になると、待っていた我々は吸い込まれるように店内へ。
心地よい緊張感のある白木のL字カウンター。
雰囲気が良く、品の良い割烹のよう。
カウンター内に居られる新留さん。オーラを放ち客を迎えます。
席につき、先ずは日本酒をおまかせで。
猪口を選ばせて貰い、季節の酒を。
◆特別純米酒 涼み酒
三宅彦右衛門酒造(福井)の酒。酒造好適米 精米歩合55%、アルコール分16度。
山田錦(金沢酵母)と五百万石(協会九号)を単独に仕込んで全量ブレンド瓶詰。
スッキリと清涼な味わいと綺麗な酸味と切れ味抜群の味わい。
<天風良前>
・お造り縞鯵(天然)
・鱧 湯引き(三重) …ふわりと揚がる湯気。梅肉ソースで。
・無花果(安城) … 胡麻クリームで。
・海胆蕎麦 …二子玉川の寿司屋 すし㐂邑の公認メニュー。
蕎麦は、天つゆと余市の塩水海胆をすり潰して。
蕎麦は器も冷えていて、最高に美味しい。すし㐂邑さんより美味しいとか。
◆アルガブランカ ブリリヤンテ(甲州)
天ぷらが始まるタイミングで泡のボトルを。
勝沼酒造のスパークリングワイン。
1280年の歴史ある日本固有のぶどう、甲州に拘った伝統的シャンパン製法で作られたもの。
1本1本瓶内二次発酵させてあります。
甲州ぶどうの優しさと弾ける爽やかさ。
<天風良>
カウンター中央の店主から目が離せません。
食材によって衣の着せ方を変えられていることに驚き！
素材ごとの衣。溶き方も変わります。氷水、卵、泡だて器。
冷凍庫から凍らないギリギリ-45℃の天ぷら粉。
何度も繰り返される動作。食材に合わせて、刷毛やふるい。
目の前で食材が一から最適の状態へと。
天風良へと命が吹き込まれていくかのように。
空気を含んだ軽やかな衣。天ぷらの揚がる美音は、水琴窟のよう！
目の前で海老が剥かれて行くところから。
先ずは、海老の頭の素揚げから。軽い。カラリとして香ばしい。
天ぷらには、出汁の深い味わいの天つゆと食材に合わせた塩、別添えたっぷりの大根おろし、レモン。
・海老(天草、2尾) …衣軽やか。口に入れた瞬間に広がる香り。
・泥障烏賊(師崎) …地物。3週間弱寝かせ。
・島オクラ(沖縄) …粘りが強い！
・鱚(愛知) …揚がりたてでパチパチ言ってる。サクフワ食感。
・玉蜀黍(愛知) …朝採れ。 品種は味来(みらい)。フルーティー！
・水煮鮑(三重) …大半の素材は揚げたてを店主がまな板でカット。熱いはず…！
・赤万願寺(京都) …黒くなってるのは糖分。甘い万願寺。つゆお勧め。
・岩牡蠣(愛知) …断面見てください！一番美味しい状態。
・出汁 …鱧の焼骨でとった出汁に蓴菜(広島)
・鱧(三重) …ふわっふわ。骨を全く感じない。鱧出汁につけるのもお勧め。
・アスパラガス …色鮮やかで甘い。穂先と軸で違う味わい。
・箸休め …毛蟹 枝豆 フルーツトマト。
・白海老 …塩をつけて。旨味が垂れる。香りがいい！生きて届かなかった鮎の代役とは思えない。
・赤茄子(熊本) …品種は阿蘇なす ひごむらさき。
・赤海胆(唐津) …海苔(宮城)の天ぷらに、生うにをたっぷりと乗せて。至福。
・穴子 …誰にもできないと言われる揚げ方。香ばしい食感と旨み。箸でも切れる穴子。
（穴子の動画）https://www.youtube.com/watch?v=NJgPnrG70kE&feature=youtu.be
・薩摩芋 …薄い衣が包丁を入れられサクッと音を立てます。デザートの甘さ。
・食事 …天茶、天丼、天バラから。食べられる人は3種どうぞと。 香の物と。
・鬼灯(蒲郡) …淡く甘く。
煎茶でご馳走さま。
泡のボトルが空いた後は、ハイボール(山崎)を何杯か。揚物には炭酸アルコールが合います。
とてつもなく美味しいですが、量も多いです。
食べ切れない女性が天丼を持ち帰りにされていました。
見送り時に店主から渡される紙袋。天かすのお土産でした。
3時間を超える新留劇場。凄かったです。
全国からの吟味された旬の素材を五感で堪能。
料理人さんが来られたがっているのがよく分かる。
この昇華天風良に喜びを感じると、しばらく他の天ぷらが食べられません…
また伺いたいですね。