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お店
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先付け（ヌタ和え） 2013年4月
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お造り 2013年4月
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獺祭の超限定酒「槽場汲み」 2013年4月
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生の蛍烏賊は美味しいねぇ 2013年4月
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初鰹の季節ですねぇ 周参見の「ケンケン鰹」 2013年4月
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油目とヨモギ麩の吸物 2013年4月
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桜鯛 煎り酒 2013年4月
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鰆の木の芽焼き 2013年4月
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黒龍の垂れ口 2013年4月
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鯛の桜蒸し 2013年4月
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鯛の桜蒸し 2013年4月
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和王 ヒレステーキ 2013年4月
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和王 ヒレステーキ 2013年4月
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白岳仙 限定商い 2013年4月
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蛍烏賊と春の山菜（タラの芽、山うど）の天婦羅 2013年4月
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蛍烏賊の天ぷら 2013年4月
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満寿泉 大吟醸 2013年4月
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バイ貝 2013年4月
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再び獺祭に戻る 2013年4月
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〆はTKG 2013年4月
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超巨大なイカナゴの佃煮 2013年4月
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TKGが美味しい♪ 2013年4月
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別腹は抹茶アイス 2013年4月
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蕪の蕗の薹味噌（1/30）
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お造り盛り合わせ（1/30）
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蟹のお造り（1/30）
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久保田 萬寿 無濾過生原酒 一三五號（1/30）
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蟹みそ甲羅焼き（1/30）
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蟹すき（1/30）
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蟹すき（1/30）
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焼き蟹（1/30）
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蟹雑炊（1/30）
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金時人参のアイス（1/30）
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ふぐ皮湯引き
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てっさ
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お久保田 翠寿 お猪口も可愛い
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ふぐ白子 塩焼き
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ふぐ白子 タレ焼き
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ひれ酒
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ひれ酒
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てっちり
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てっちり
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てっちり 白子
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てっちり 白子
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ふぐ唐揚げ
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ふぐ雑炊
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付き出し（柿のなます）
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お造り
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梅と百合根の茶碗蒸し
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鰆の西京焼き
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伊勢海老の具足煮
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強肴（佐賀牛 ヒレステーキ）
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河豚天ぷら＆お酒
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久保田 翠寿
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きずし 炙り
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むかごとさつま芋のご飯
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南瓜アイス
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先付け（焼き茄子）
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先付け（焼き茄子）
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お造り（戻り鰹タタキ、鯛、〆鯖、ツバス）
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戻り鰹タタキ
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松茸の土瓶蒸し
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松茸の土瓶蒸し
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松茸の土瓶蒸し
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土瓶蒸しに食いつく娘
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無花果の柚子味噌餡
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ヒレ＆三角 ステーキ
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鱧の天ぷら
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鯖の棒寿司
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先付け（無花果味噌ダレ）
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先付け（無花果味噌ダレ）
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お造り（ヨコワトロ炙り、カンパチ）
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お造り（ヨコワトロ炙り、カンパチ）
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お造り（剣先烏賊）
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焼き物（のどぐろ塩焼き、蛸柔らか煮、冬瓜水晶煮、酢蓮根、栗、トマト）
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煮物（長芋の揚げ煮 生姜餡かけ）
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強肴（牛フィレ）
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裏メニュー（ダシ巻き玉子）
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裏メニュー（ダシ巻き玉子）
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丹波黒豆ご飯
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酢橘シャーベット
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先付け（ズイキの胡麻和え）
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お造り（カンパチ、生マグロ）
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岩牡蠣
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八海山 大吟醸
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椀物（鱧と松茸）
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焼き物（庄川産 鮎塩焼き）
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煮物（無花果 揚げ出し）
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揚げ物（キス天ぷら）
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ご飯（鰻ご飯）
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デザート（豆腐のアイス）
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冬瓜の胡麻和え
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鱧の落とし
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梅肉をつけて
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鱧の照り焼き
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鱧の天ぷら
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鱧チリ
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鱧チリ
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水茄子漬け
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豆腐のアイス
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ネマガリ竹
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刺身盛り合わせ
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鱧落とし、水タコ
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マグロ
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飛び魚
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鱧とジュンサイのお吸い物
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スズキの塩焼き
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空豆マンジュウ
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鱧と夏野菜の天ぷら
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鱧雑炊
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筍の木の芽味噌焼き
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トロ、鯛 松皮焼き
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お酒１
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能登の岩牡蠣
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油目 たたき木の芽焼き
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筍まんじゅう
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こしあぶら、ウド、行者ニンニク、コゴミ
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蕗ご飯
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抹茶アイス
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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
毎月1回、家の近所の割烹料理屋「萌えぎ」さんで晩御飯を食べるのが
もめん家の定例食事会になっている
毎月席の予約だけで
料理とお酒はご主人におまかせにしています
今月は4月らしく、とっても春らしい料理たちだったので
久しぶりに、更新レビューを書いてみた
●4月の料理
【分葱のぬた和え】
烏賊が入ったぬた和え
ちょっとピリッとした辛味と白みその甘みが良い
【お造り盛り合わせ：蛍烏賊、平目＆縁側、初鰹、油目】
蛍烏賊は生で富山の氷見漁港から
表面はコリッと。後味の腸の風味が絶妙
あと、春らしく和歌山の周参見のケンケン鰹
モチ鰹という呼び方がよく分かる食感
秋の戻り鰹も美味しいけど、春の初鰹も美味しいねぇ
【油目とヨモギ麩の吸物】
葛打ちした油目は表面がネットリ
淡泊な油目が、あっさりした鰹出汁とめっちゃ合う
またヨモギ麩がめっちゃ良い香りがするんです
【桜鯛 煎り酒】
旬の明石の桜鯛を
煎り酒（梅干しを鰹出汁＆日本酒で煮たてた）で食べる
ほんのりとした酸味が、モチッとした桜鯛にめっちゃ合う
【鰆の木の芽焼き】
甘いタレ焼きにされた淡泊な鰆の身が絶妙
脂もほどよく、木の芽がめっちゃ良い香り
【鯛の桜蒸し】
見た目も味もめっちゃ春らしい一品
道明寺粉のモッチリ感と、桜の香りが絶妙ですねぇ
【和王 ヒレステーキ】
熊本の最近売り出し中のブランド牛「和王」のヒレ
ヒレだけどサシもしっかり
めーーーーーっちゃ柔らかく、噛むほどに牛肉の甘みがしっかり
最近はサーロインよりヒレが好き
【蛍烏賊と春の山菜（タラの芽、山うど）の天婦羅】
再び蛍烏賊
噛むと中からプチッと腸が出てくる
この苦みが良いのだぁ
春の山菜もめっちゃ良い香り
【バイ貝】
ご主人から酒の肴を出してもらった
コリコリで磯の香りがしっかり
噛むほどに甘みが出てくる
【ご飯】
今月のご飯はTKG
めっちゃ玉子が濃厚で旨い！！
また、超巨大なイカナゴの佃煮がTKGに合う
【デザート】
抹茶のアイス
結構あっさりしてるんですが、横の餡子が濃いからちょうどいい
●今月の特選日本酒
毎月、スペシャルな日本酒を用意してくれるご主人
今月の日本酒はこんなの
・獺祭 槽場汲み 3割9分純米大吟醸
・黒龍 垂れ口 吟醸
・白岳仙 限定商い 純米大吟醸 山田四十
・満寿泉 大吟醸
美味しい料理に、美味しいお酒って
最高の組み合わせですねぇ
そして・・・ついつい呑みすぎる（ｗｗｗ
●お店について
和泉中央から車で10分ぐらいの、住宅街の中にお店はあります。
ご主人は「下鴨茶寮」で修行された方なので、
京料理がベースの割烹料理屋さんです。
料理は創作系のものも出て、結構面白いです。
食材は地元の食材（鳴門、泉州、和歌山など）が中心ですが、
変わったところでは、富山の氷見漁港とも独自のルートをお持ちで、
冬場には10キロ超えの氷見の寒ブリが、漁港から直送で送られてくるので、
これがお店の名物料理にもなっています。
器も備前や織部など、結構渋い感じのものが多いです。
立地が大阪南部の住宅街なので、割烹といってもお店の雰囲気はアットホームで、
フラッと入って気軽に料理とお酒が呑めるって雰囲気です。
ただ人気店なので、予約しないと席が空いていないかも・・・
あと、メニューは基本的に懐石料理（先附、お造り、椀物、焼物、煮物、揚物）になります。
【昼】
1500円、2500円、3500円
【夜】
3500円、5000円、7000円、10000円
※蟹や河豚などの食材を使った場合は、1万円を超える場合もあります。
内容を考えると
おそらく大阪市内や京都で食べたら値段は2倍ぐらいしそうな感じがします。
そういう意味ではCPはなかなかのものだと思っています。
お店のオープン当時からずっとサービスを担当されていたベテランの男性が
先月お店を辞められたのは残念だ・・・