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鮎塩焼
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前菜
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鮎清水椀
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鮎背越し
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鮎塩焼
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苦うるか
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苦うるか
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うるか味噌包み揚げ
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うるか茄子
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うるか茄子の残りにご飯を投入
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うるかとご飯をからめていただきます
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鮎煮浸し風
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鮎酢のもの
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鮎ごはん
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鮎ごはん
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水菓子
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梅をくずして
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鮎が焼かれています
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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
２０１４年７月再訪
この日の夕食は新橋にて。
旬のものを食べたいと思い、たぶん１０年ぶりくらいにお邪魔したいと予約したお店『鮎正』さんへ向かいました。
こちらは昭和３８年創業、店名通り”鮎”がメインのお店です。
島根県日原町の『割烹 美加登家 本店』が本店、清流・高津川で集めた天然鮎を輸送されているそうです。
以前お邪魔した時からは移転されており、店も随分綺麗になったように感じました。
カウンター席に案内され、オールフリーをいただきつつ、
この日いただきましたのは、
１５，１００円の花コースです。
その内容は、
①前菜
食欲をそそられるビジュアルですね。
白ごま和え、ゆば、酒盗チーズみたいなものなど。
特に説明はなかったので、真実は闇の中・・・(〃･ω･〃)
②鮎清水椀
冬瓜の上に小ぶりな鮎がのったお椀です。
やさしい出汁、ホッとする味わいです。
③鮎背越し
前回お邪魔した時には、刺身は鮎ではなかったんですよ、
というわけで、鮎の刺身を食べるのは初めてでした。
この背越しがいただけるのは８月中旬くらいまでで、その後は骨が硬くなってくる関係で、
”鮎の洗い”に変わるそうです。
薄切りではありますが、骨がある分にインパクトを感じる刺身でした（＊＾Ｏ＾＊）
④鮎塩焼
鮎の食し方の定番中の定番、王道でしょうヾ(≧∇≦)
こちらも定番の蓼酢とともに供されましたが、何もつけずに頭からバリバリいただくのが１番かと。
私は鮎の骨を綺麗に抜く技がないのですが、骨まで充分いただけます。
塩加減、焼加減とも絶妙だと思いましたヾ(*´∀｀*)
⑤苦うるか
うるか(鮎の内臓)を塩漬けにして、１～３年ねかせた１品。
この花コースでしかいただけない稀少なもの。
可愛い鮎の姿をした器にて供されました。
うーん、これはまさに"大人の味”ですね。
かなりパンチがある苦味ですヾ(≧∇≦)
私が子供の頃にこれを口に入れたら、たぶんはき出してます(爆)
⑥うるか茄子
うるかをといて茄子とからめた１品。
これは前回もいただきました。
⑤の苦うるかと比べるとマイルドに感じました。
ご飯にのせて食べたいなと思いつつ食べ進めていた時、「うるか残しておいて下さいね、ご飯お持ちしますので」という、
案内がありました(*⌒▽⌒*)
残ったうるかにご飯を投入して、まぜていただきました。
いわゆる、よく女子が口にする表現ですが、「絶対美味しいやつだよぉ」ですヾ(*´∀｀*)
⑦鮎煮浸し風
やわらかくて口中でほどけるような鮎でした。
⑧うるか味噌包み揚げ
香ばしい揚げ物です。
⑨鮎酢のもの
鮎の昆布〆。
川魚の酢のものって、あまり食べたことはないような。
ああ、”うざく”は何度もありますけれどね。
⑩鮎ごはん
鮎の骨や身から出汁をとり、その出汁だけで炊き上げたとしいうごはん。
当然、お替わりさせていただきました（＊＾ー゜）
⑪香のもの
⑫水菓子
青梅の入ったかき氷、程よい酸味と甘味のバランスで口中がさっぱりしていいですね。
以前伺った時は女子と２人でお邪魔したのですが、その時はトイレがカウンター席のすぐ後ろにあって、
しかも男女兼用の和式で女子には厳しいなと感じた記憶があるのですが、移転されたことで、
トイレも綺麗になっていたように思います。
やはり旬のものをいただくのは、いいなあと思えた一時でした（＊＾ー゜）