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車海老
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子持ちししゃも
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松茸
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海苔と雲丹
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茄子と鰆
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イチジクの白胡麻クリーム
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雲丹の蕎麦
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車海老の足
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スミイカ
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スミイカのゲソ
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銀杏
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キス
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赤オクラ
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鮑
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秋縞ささげ
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新秋刀魚
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アスパラ
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鱧
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ミョウガ
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白甘鯛
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白甘鯛を一枚だけ生で♪
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とうもろこし
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フルーツトマトとワタリガニ、そうめん南瓜
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栗
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穴子
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天茶
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外観
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外観(この建物の二階)
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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
名古屋市東区の閑静な住宅街にある全国でも屈指の天ぷらの名店「にい留」さんです。本来ならワタクシなんか縁のないような名店なのですが、ありがたいことにこの日はマイレビ様からお誘いいただき訪問することができました。店内はカウンターのみ１０席、白木のカウンターの上品で高級感のある雰囲気、この空間からして素晴らしいですね、これから始まる料理に否が応でも期待が高まります。
まずは天ぷらの前におつまみを３品ほど出してくれました。最初は茄子と鰆、鰆は素材が良いのはもちろん、それを活かすためにいろんな仕事をしているんでしょうね、言葉で表せないほどの美味しさ、茄子は愛媛の長茄子、美しいと思えるほどのビジュアルですが味の方もすごく甘みがあって最高、天ぷらが始まる前からすでにノックアウトされそうな美味しさです。
イチヂクの胡麻クリームに雲丹のそばと続いた後、いよいよ天ぷらの登場です。海老、スミイカ、銀杏、赤オクラ、鮑、島ささげ、子持ちシシャモと出していただきましたが、驚きなのはその細かな仕事ぶり。素材ごとに衣を作り、油の温度も変えることにより、その素材にあった衣をまとわせているんですね。海老はしっかりとした食感が感じらる衣だったかと思えば、スミイカはサクサクの優しい食感の衣、こだわりの素材の味を最大限に引き出されていて見事というほかないですね。
箸休めの新サンマの後は松茸、アスパラ、鱧、みょうが、白甘鯛にとうもろこしと続きます。松茸は韓国産ということでしたが、すごく良い香りでみずみずしさが半端ないです。アスパラも甘みがすごく感じられてまるでとうもろこしのよう、アスパラってこんなに美味しいものだったのかと驚いてしまいます。
再びさっぱりとした箸休めを挟んで、栗、海苔の雲丹のせ、穴子。雲丹はいつもより少し粒が小さいものという説明でしたが、すごく甘くって最高でした。最後は締めとして天茶をいただき終了。気がついてみればスタートから５時間弱ほど経っていましたが、まだまだ続いてほしいと思えるくらいの至福の時間でした。
とにかく天ぷらを極めた大将の見事な仕事ぶりには驚かされるばかり、天ぷらってこんなに奥深い料理だったんですね。高級食材だけ使っても調理が伴わずに素材を台無しにするようなお店もある中、コチラは間違いなく素材の持ち味を最大限に引き出していたと感じました。お安くはないので気軽に利用はできないですが、それ以上の価値はあると思います、ごちそうさまでした。