-
入口の行灯
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鰹のたたき
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鱧の茶碗蒸し
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広島の銘酒・誠鏡辛口
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辛レンコン
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五島牛の炙り
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日本酒・加賀鳶
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もろきゅう
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岩牡蠣
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鱧の天ぷら
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イサキの刺身
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-
期間限定春御膳をチョイス
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サラダ
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-
ジュンサイ＆ゼンマイの豆腐添え
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-
メインのにぎりと天ぷら
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車海老＆野菜の天ぷら
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赤身・鯛・イサキ
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-
太刀魚・ウニ・玉子
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-
ぐじ（甘鯛）の松傘揚げ
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日本酒・黒龍
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お通し
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-
揚げ出汁豆腐
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塩辛
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-
日替わりランチ
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-
煮物
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-
百合根と野菜のかき揚げ
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-
マグロ山かけ
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-
新潟の銘酒・八海山
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お通し
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-
炙りエイヒレ
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-
座敷席
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-
芋焼酎・一刻者
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-
鯵のなめろう
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-
ご飯
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-
締めは賄い風に
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-
山形の辛口・ばくれん
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-
塩辛
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-
梅しそ胡瓜
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-
みつせ鶏の柚子胡椒焼き
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-
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-
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-
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-
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-
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-
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-
大信州の辛口
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お通し
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-
太刀魚の焼き物
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-
牡蠣の唐揚げ
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-
あごの丸干し
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-
赤出汁
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-
鮭のおむすび
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-
刺身御膳
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-
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-
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-
日替わりランチ・鰯の炙り丼
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サラダ
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-
田酒
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お通し
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-
烏賊ゲソの西京焼き
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-
そばがき＆秋キノコの旨み汁
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-
麦焼酎・和ら麦
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-
鱧のにぎり
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-
白地に黒文字の大きな暖簾
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ランチメニュー
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-
地魚の海鮮ちらし丼
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黒糖焼酎・れんと
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赤身・イサキ・黒鯛etc
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サラダ
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お通し
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-
今が旬の水ナス
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出雲のお酒、開春の辛口
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-
軟骨の唐揚げ
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-
芋焼酎・㐂ろく
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-
生簀の鱧と鮃
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-
鱧おとし
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-
梅肉ソースで
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-
愛知のお酒・八平次
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-
掘り炬燵の座敷
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-
メニュー看板を目印に
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-
２階がお店
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-
ランチメニュー
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-
日替わりランチ・ねぎとろ丼
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サラダ
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-
日本酒と肴の品書き
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-
黒霧島のロック
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ねぎとろ丼
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香の物
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赤出汁
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今が旬の鱧料理
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鮮度の良い赤身が目を惹きました
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お茶
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マンション2階です
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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
(2112.09.28)
残暑がようやく収まり季節が秋の気配を見せてきた今週末、
今季最後の鱧をいただいてきました。
こちらのお店のディナーは月2回の頻度で利用、今は季節の
変わり目、しだいに秋の食材が揃いつつあるようです。
また来月半ばに訪問予定です。
(2012.08.03)
週末のディナーに利用、今回はお肉料理をメインにいただいて
みました。五島列島の自然の中で放牧飼育の和牛の炙りをもみじ
おろしと柚子胡椒で締まった肉質と表面を炙った香ばしさがよく
マッチした出来栄えでした。画像を追加します。
(2012.07.13)
暑さとともにやってきた鱧の季節、旬ならではの食材をいただきに
仕事帰りに訪問。辛口の日本酒・加賀鳶の冷やと併せもろきゅう、
岩ガキをつまんだ後に鱧の天ぷらを堪能してきました。
薄いころもで仕上げられた肉厚の鱧には粗塩、湯引きの場合は
梅肉ソースなど料理方法によって味わい方のバリエーションが
広がる楽しみがありますね。
今回は生憎悪天候で九州からの魚の入荷がありませんでした
が、先月いただいたイサキの画像も合わせてアップしておきます。
(2012.06.09)
3ヶ月ぶりにランチ訪問、季節限定のお膳をいただいてみました。
メインは旬魚のにぎり、サラダ、小鉢、天ぷら、赤出汁がセットと
なります。
竹の器に盛られたサラダ、じゅんさいとゼンマイの豆腐添えは季節
感溢れ、さっぱりとした食感は梅雨の時期に相応しい食材ですね。
車海老、ミョウガ、かぼちゃの天ぷらのさくっと揚げられた食感がとて
も良い印象、旬の魚は太刀魚、ほうき鯛、イサキ、赤身など新鮮な
ネタでした。
店内の水槽には仕入れた鱧が、いよいよ鱧の季節到来ですね！
次回はまたこちらをいただこうかと思います。
(2012.03.30)
久々に週末の夜に寄ってみました。
旬の魚・イサキを期待しての訪問でしたが、残念ながら
今日は入荷なしとのこと。
今回は揚げ出汁豆腐、塩辛、グジ（甘鯛）の松傘揚げ。
お酒は日本酒・黒龍、芋焼酎きろくの水割り、赤出汁で
締めとしました。
次の入荷に期待して待ちましょう。^^
(2011.12.09)
仕事を早めに終えて夕方帰宅途上に寄り道しました。
週末の夜とあって今日はさすがに予約で満席、個人的には
カウンター席の方が利用しやすいので今回もカウンターで。
いただいたのは新潟の銘酒八海山、おつまみに炙りエイヒレ、
まぐろの山かけ、おかわりに芋焼酎・一刻者、赤霧島を。
鯵のなめろうをつまんだ後にご飯と赤出汁を締めにしました。
せっかくなのでなめろうをご飯にトッピング、賄い料理風に
仕上げて食べてみるとこれが絶品！次回は茶漬け風にいた
だいてみようと思います。
(2011.11.22)
夜の利用、今回は山形の辛口・ばくれん、秋田の高清水、
焼酎・黒霧島。 お料理に梅しそ胡瓜、烏賊の塩辛、みつせ
地鶏の柚子こしょう焼きをいただいてきました。
烏賊の塩辛には柚子の香りを設えて日本酒との相性が、
梅しそ胡瓜は思わずご飯が食べたくなるくらいの味わい、
ついついご飯を追加したほどでした。^^;
駅から少し距離のある場所ですが、休日前とあって家族連れ
やグループ客で結構な繁盛ぶり、若い店主の腕前の良さが認
められている証なのでしょうね。
また機会を見て利用します。
(2011.11.13)
ランチで訪問。
今日は刺身定食をいただいてきました。
赤身、鯛、太刀魚などのネタを食べやすく小分けにカット
されたお刺身、弾力のある食感に刺身醤油を漬けながら
いただくご飯の味も充分楽しめたランチでした。
(2011.11.02)
休日前の夜仕事帰りで久々に美味しい日本酒を求めて
こちのお店に訪問。さすがにお店は飲み会などのグループ
と居合わせ賑やかな雰囲気。
今回は日本酒・大信州辛口、太刀魚の焼きもの、あごの
丸干し、牡蠣の唐揚げなどで秋と海の味覚を満喫して
きました。
(2011.09.22)
約1月ぶりで夜に訪問してみました。
本来予定していた昨日台風の影響で電車が動かずに断念、
そのため休日前の木曜夜となりました。
今回は青森の代表的日本酒・田酒を冷で、おつまみに烏賊ゲソ
西京焼き、そばがきと季節のキノコの汁物をオーダー、続けて
麦焼酎・和ら麦の水割り、そろそろ旬の終わりの鱧をにぎりで
締めとしました。
田酒はコクがありふくよかで最高の味、涼しくなっていよいよ
日本酒が美味い季節到来ですね。
鱧は今月末で終了のため近い時期にまた寄ろうと思います。
(2011.08.12)
先月の初訪問以来2度目仕事帰りで夜の利用をしてみました。
前回目にした和食メニュー、特に今が旬の食材、水ナス、鱧を
ぜひいただきたいとの気持ちで再訪。
電話で問い合わせたところ予約状況は幸い余裕があるとのこと、
職場から電車を乗り継いで午後７時半頃に到着、店内は居酒屋
とは違う落ち着いた雰囲気でした。
今回はまず辛口の日本酒・開春、おつまみに水ナス、軟骨の唐揚げ
をオーダー。濃い紫色に染まった水ナス、肉厚の実にはたっぷりと
含まれた水分が蒸し暑い陽気には最高の味わいを感じます。
表面を薄い衣で揚げた軟骨、コリコリとした食感がたまりませんでした。
更に芋焼酎・㐂ろくの水割り、そして愛知の地酒・八平次の辛口を
追加、そしてメインの鱧はおとしを梅肉ソースでいただきました。
弾力感のある鱧のお肉、付け合わせのミョウガの風味と梅肉との
バランスは最高。
鱧料理だけで10種類くらいのバリエーションがあり、にぎり寿司として
も１貫からいただくこともできるようです。その都度様々な味わい方を
楽しめるのは和食店ならではでしょうね。
さすがに夜の利用では価格的に気軽にいつでもとはいきませんが、
季節毎や区切りの際にのんびりと食材と選りすぐりのお酒を満喫
するにほ良いのではないでしょうか。
(2011.07.24)
春以来久しぶりにたまプラーザで新規開拓をしてきました。
今回の訪問先は駅から東急SCを抜けて徒歩約5分、城南信金向かい
マンション２階にある和食のお店、つい最近食べログでマークしたこちら
のお店は当初フグ料理専門店？かと思っていました。
しかしよくよく見るとフグやすっぽん料理も揃え、この界隈ではねもと
や和菜酒房 楔家などと同様の割烹形式のお店且つランチ
営業も行っているとのことで訪問決定となりました。
午後1時少し前にお店に到着、今日は珍しく？駅前からお店に至る道筋
は通行する人の数も少なく閑散とした状態で休日とは思えない雰囲気
、階段を上がって2階のお店に入るとこちらも先客は１組のみと静かな
様相でした。
お店は間口は比較的狭いものの奥行きの深い構造、オープンキッチン
スタイルのカウンター席と反対側に小上がりで掘り炬燵形式の座敷席
合わせて25,6席ほどの規模、若い店主ご夫妻で営んでいるようです。
カウンター席に着席してメニューを見るとランチタイムは日替わりをはじめ
7，8種類、価格は日替わりの980円～鱧御膳の2800円の領域ですが大半
は1200円前後のメニューが中心。夜は旬の魚介類をメインにちょっとした
肴類も揃えているようでいかにも割烹、小料理店といった雰囲気でした。
今回は日替わりランチのねぎとろ丼とドリンクに焼酎・黒霧島のロックを
注文、日本酒も各地のこだわった銘柄を揃えているようですが比較的
種類が少ない様子、それでもメニュー以外でいくつか用意しているとの
ことでこれは今後の利用で試してみようと思います。
お料理はメインの丼、赤出汁、漬け物、サラダが一式、陶器の丼にマグロ
の赤身とトロ、刻み海苔、ミョウガ、大葉、刻みネギ、ウズラ玉子、生山葵を
トッピング、分量的にも充分。
特に赤身は色つやと鮮度が良く、山葵を溶いた刺身醤油に浸して少し
いただいた後に丼全体に塗しても良い印象、脇役のミョウガが刺身の
味を引き立てていました。
和食店の場合個人的な評価ポイントとして重視するのがお吸い物の
出来栄え、今回の赤出汁はその点でもコクの深い味わいが印象的、
料理の腕前の良さを感じる内容でした。
訪問して正解、近いうちに今が旬の鱧をいただいてみたいと秘かに
再訪を狙っているところです。