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そば湯は、仕立てて、濃厚。
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鴨汁。１４００円、２０１５．１２．２９
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二色のそばの量は、普通の半分くらい
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かき揚げ。
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二色もりに、辛味大根おろしを、付けて。2015．12.29
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二色の１番目、埼玉・三芳産
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2015．12.29
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左は、埼玉県・三芳産。右は茨城・常陸秋。
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そば屋の外観も、黒いのが流行り ？。2015．12.29
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大森海岸駅、そば、2015.12.29
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2015.12.29
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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
東京のそば屋から、足が遠退いていましたが、マスコミに取り上げられるほど人気が急上昇中の気になるお店ができたので行ってみました。
駅から近いこのお店は、ダークグレ－の壁でどこから見てもそば屋には見えないですね。店内も、和風を保って更にお洒落で、広い年齢層に支持されそうで、良い感じがしました。
そばのメニューは、ほどほど に少なく、明らかに町のそば屋ではありません。夜の営業もかなり重要視しているようで、日本酒・ビール・ワイン類は豊富なので「そば前」を楽しむ方には良いと思いました。
同行の鴨汁せいろ専門家は、いつものアレ！、「鴨汁」そば。私は「二色」に、薬味で「辛味大根おろし」を追加。
最初は、埼玉県三芳。次が、常陸秋。どちらも、香りとこしは良いそばで、デザイン的に三芳の方を田舎風に挽いていました。
鴨汁とは、常陸秋の方があっているでしょう。
汁は、醤油が少し顔を出していますが、本枯れ節の後ろに見え隠れ、「分かる？」って問いかけられている感じで、ン～ん、「かなぁ？」って答えたいですね。
鴨肉は、「東京なのに、東北の土の渋味が感じられて野生っぽい（本鴨かな？）」と言っていましたから、かなり通好み。一切れ頂きましたが、味が濃いめ。
蕎麦の味に深味が無いと、この鴨肉は、合わせられない・・・そばが、負ける・・・と思いました。
そばの味は肉とのバランスを考えても、確かに負けないですね。
２０１６年の春は、「大森・平和島近隣のそば」のランキング上位でしょうが、今後「東京のそば」の上位になるでしょうね。