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敷地入口の和門
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太田道灌築造嵯峨流名園
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太田道灌築造嵯峨流名園
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建物外周
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建物外周
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建物入口に店名
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待合室にて
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店内
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本日の野菜
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カウンター席
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ペアリング①
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最初はシャンパーニュ、奥に志村さん
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一品目は、桃のジュース
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この組み合わせは、ベリーニ!!
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ペアリング②
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静岡解禁、伊勢海老
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半生の触感と味噌の旨味がたまらない
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魳(カマス)、浜名湖特産 幻のどうまん蟹
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食材見せ、定置網の鯵
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天ぷらの準備
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たっぷりの大根おろし
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手が汚れる準備、指拭き
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スタンバイOK
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ペアリング③
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太刀魚を揚げる志村さん
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太刀魚
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オクラ、全員分
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オクラ
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薄い衣で、野菜天もとても美味しい
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ペアリング④
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車海老(浜名湖)
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車海老の脚、味噌
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車海老の脚、味噌
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牛蒡、全員分を適温待ち
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牛蒡
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鮋(カサゴ)
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ペアリング⑤
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玉葱、全員分の出待ち
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玉葱、手渡し
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感動的に美味い玉葱
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鯵
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鯵のレア感
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新銀杏
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ペアリング⑥
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甘鯛(駿河湾)
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鱗はパリパリ、身はホクホク
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サラダ
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静岡野菜
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手渡し、じゃが芋
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スパイスのボウル
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店主から渡される最高ショット
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赤ムツ
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スパイス天ぷらの斬新さと、ムツのプリプリ、これは堪らない
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ペアリング⑦
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海鰻のさばきたて、うねうね動き中、頭が活きてる…!!!
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小鯵
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ペアリング⑧
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ペアリング⑧
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薪炊き、炊き立て白めし
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窯の下の黒い部分は煤の色
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海鰻に山葵 炊きたての小さい握りめし
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南瓜
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海老とオクラの天むす
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〆食事の準備
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熱々の焙じ茶
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天ばら
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出汁茶漬けに
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完食
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同行者は天丼
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天丼
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天丼には、赤出汁
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食後の移動
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こちらの部屋で店主からのお茶
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こちらも塗盆に貝匙
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カウンター内に店主が
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水出し煎茶
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二煎目
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ジャスミン茶のアイスに酒蔵の味醂
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幸せな〆時間
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移動空間にも日本美
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この場所で、薪で米を炊く
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太田道灌築造嵯峨流名園、ライトアップの写し鏡
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揚げ玉を頂きました
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入口の待合い空間
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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
静岡県静岡市葵区丸山町12-2、てんぷら成生。
現在、食べログジャンル天ぷら1位の4.61の店。静岡の全ジャンル1位でもある。
店主の志村剛生さんは、焼津の割烹料理店で静岡の食材の美味しさに衝撃を受け料理人の道へ。
6年半働き8席の天ぷらコーナーを任されるようになり、独自の天ぷらを追求。
2007年9月に独立し、天ぷら成生をオープン。
完全予約制。カウンター8席。個室あり。禁煙。駐車場なし。
カード可、電子マネー･QRコード決済不可。
営業時間①12:30～②18:00～
定休、隔週で火曜か土曜。
食べログアワード2025 Gold、2025 百名店。
予約が取れたので行って参りました(^^
日本有数の漁場、駿河湾を有し温暖な気候から農業も盛んな静岡県。
海と陸の食材の宝庫である静岡の地で全国の食通を虜にする天ぷらの名店、成生。
東海道新幹線 静岡駅北口からタクシーで10分ほど。
麻機街道を走っていると、突如現れる和門。
地続きの手入れの行き届いた庭は、太田道灌築造嵯峨流名園。
借景がこれですか。凄いなぁ。
早めの到着で、名園を見ておりましたら、お声をかけていただきまして。
店内の園が見える待合スペースへ。
香煎水の意味合いを持つような冷水を頂戴する。ジャスミンの花の優しい香り。
時間になると、カウンター席へ全員で移動。
塗り盆。温かい布おしぼり。
店主の志村さんは、仕事の出来る方とすぐに感じ取れます。
覇気があり、とにかく感じが良い。
一直線のカウンター席。目の前の景色は、太田道灌築造嵯峨流名園。
カウンター内に、志村さんとお弟子さんたち。
後にソムリエさんたち。案内のためのお弟子さんも後ろに控えます。
◆おまかせスペシャルコース(厳選食材とアルコールペアリング) 66550円(税サ込)
・100%桃(静岡)ジュース …冷製。糖度が高く加えてあるのは僅かな塩のみ。
・伊勢海老のお造り …静岡解禁直後。レアな仕上がりで触感と海老味噌がたまらない。
・魳(カマス)、浜名湖特産 幻のどうまん蟹 …蟹(ノコギリガザミ)、この時期は雄。
<天ぷら>
大根おろしと塩二種、指吹きが用意される。
静岡産食材の深遠なる底力を感じる内容。
魚介類は、焼津の老舗鮮魚卸「サスエ前田魚店」店主 前田尚毅さんから。
野菜は、静岡の契約農家にスタッフが出向いて直接収穫するなど、食材に妥協がない。
・太刀魚 …粗目の塩がおすすめ。サクッホクホク。立ちのぼる湯気。カボスの香りも良い。
・オクラ …断面の衣の薄さに驚く。勿論、美味しい。
・車海老(浜名湖) …塩でいただく。脚、味噌(頭ごとではなく味噌だけ)を続けて。
・牛蒡 …厚めの野菜は少し置き冷まして絶妙なタイミングで。嚙みつくと立ち上る湯気。
・鮋(カサゴ) …大根おろし充填。揚がりたて。置かれたときはジュワジュワしてる。
・玉ねぎ …紙に包んで手渡し。醤油の香りと野菜の甘味。
・鯵 …定置網。半生の仕上。味付きそのままで。わ～美味しい！
・新銀杏 …塩で。
・甘鯛(駿河湾) …パリパリの鱗、ホクホクの身。
・サラダ …三島の野菜。ハーブを含むオール静岡。ワインに合うサラダ。
・じゃが芋 …紙に包んで手渡し。メークイン。水牛バターでジャガバター。最高！
・赤ムツ …スパイスをまとわせて、手渡し。志村さん直々。新しい天ぷら。撮らせ方も最高。
・小鯵 …山葵おろしで。
・海鰻に山葵 炊きたての小さい握りめし …目の前でさばかれ動く鰻。白焼きに山葵。米と両方美味しい。
・南瓜 …もう手づかみで。ほっくり甘い。
・海老とオクラの天むす
・天ばら …天丼か天ばらを選択。掻き揚げご飯に胡麻。後半は出汁茶漬け。薬味、香の物+魳の干物。
食事のタイミングで、熱々の焙じ茶。
ペアリングは、シャンパンに始まり日本酒とワインの混合。
時系列で画像を貼っていますので、ご覧ください。
食事が終わると移動を促されます。
別室にて店主の淹れる静岡茶をいただく。
水出し煎茶、茶葉は香駿(こうしゅん)。
その名が示すように、駿河国の香り。独特な香りを特徴とする品種。
温かい二煎目をいただく。
冷菓、ジャスミン茶のアイス。
途中で酒蔵の味醂(みりん)を少しかけてくださいとショットが用意されました。
その後、全員で外に出て庭園を楽しみました。
鏡と化した池が、ライトアップされた木々を映す。幻想的な光景。
ご飯を炊く薪小屋も見せて貰いました。
志村さんの横で働くしっかり者の彼女が薪で炊いたご飯、美味しかった。
バイトからの入社で3年目の彼女の、落ち着きある仕事も店の雰囲気を良くしてました。
丁度3時間の幸福て口福な時間。
お土産に、揚げ玉を頂きました。
帰宅して饂飩出汁に入れたりなどしましたが、香ばしくて他とは違う。
納得の日本一の評価。
薄衣のなかに素材の旨みを凝縮した、天ぷらの底知れぬ可能性を伝える名店。
脱水、蒸らし、揚げ、焼き。
食材を見極め、油と鍋を駆使したこの4種のアプローチでその持ち味を引き出す、成生の天ぷら。
もはや、芸術的でもありました。
経験を重ねて導き出した志村さんの信条。
天ぷらにする直前まで素材を極力さわらずに、その美味しさを体感してもらうこと。
客前で活き魚介類をさばき、野菜も提供直前まで皮付きのままで保管。
素材本来の美味しさを最大限に引き出した天ぷらは、忘れられないものに。
また伺いたいと思います。