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少しサイズの大きい墨入り赤烏賊
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九絵
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鯵
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白甘鯛
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箸休めで鰹のサラダ
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玉蜀黍
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待合室で一服
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冷茶で
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玉蜀黍 ミント
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神頭烏賊
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志村剛生氏 九絵を引く
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大根おろしと天つゆ
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揚げにかかる志村氏
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太刀魚
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障泥烏賊
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オクラ
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丸茄子
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鱚
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牛蒡
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鯵
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白川
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赤烏賊
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赤鯥
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手渡しで
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新じゃが
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揚げる志村氏
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白鮴
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ご飯は羽釜を使って薪で炊きます
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炊き立てを志村さんに握っていただきます
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天丼
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天バラ
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天バラは後で出汁をかけていただきます
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カウンター
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セッティング
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外観
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成生
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おみやは塩むすびと天かすでした
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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
(カウンターでの写真撮影は解禁されていますが動画撮影は不可。
また、茶室での写真及び動画撮影不可。)
浅間神社のすぐ近く、老舗割烹旅館跡に新設された天ぷら屋さんの成生。
江戸城を築城した太田道灌らが築造した庭園を持ち、初代静岡県知事の関口隆吉の邸宅があった地という好立地へと移転されました。
凛とした気を纏う木造平屋建てのお店は木島徹氏による設計。
お店に入るとウェイティングのスペース。
カウンターがあってそこで一息。
お店の方の案内で本丸へ。
8席のストレートのカウンター。
ガラス越しに庭が望める様になっていますよ。
程なくして店主の志村さん登場。
シュッとしたスマートな方。
二番手さんと共に調理をされていきます
(裏方にもおられる模様)。
この日はアルコールを入れずに冷たい緑茶で。
数種のツマミから天ぷらへ移る構成。
玉蜀黍 ミント
九絵
神頭烏賊(剣先)
(天ぷら)
太刀魚
障泥烏賊
オクラ
丸茄子
鱚
牛蒡
鯵
白川
サラダ 鰹
赤烏賊
烏賊墨入り赤烏賊
赤鯥
玉蜀黍
新じゃが
白鮴
白川
天丼 天バラ
ジャージ牛アイス
掛川の砂糖黍
その地で獲れる食材のポテンシャルを最大限に引き上げ、一番美味い状態で提供されます。
野菜は農家さんの農園で自ら収穫(根菜類は別と思われる)。
魚介は静岡の目の前の海から漁師さんが獲ってきたものを
サスエ前田魚店の前田さんが最高の手当てをされたもの。
天ぷらでお決まりの車蝦、穴子はありません。
でも無くて上等。
圧倒的な駿河の恵みが食べ手を十二分に満足させてくれますよ。
油は太白と太香を使用。
2つの鍋で揚げていきます(違いを聞くのを忘れた。温度か油のブレンド度合い？)。
口に入れると溶けてなくなる太刀魚。
強烈なインパクトを残す鯵。
天ぷらで初めて見た、表面が螺鈿色に輝く白甘鯛のキュイソンナクレ。
大地の香りと自身が持つ甘味が響き渡る牛蒡、等々。
食材、技術、環境全て揃っている天ぷら。
カウンターから見える小さな蔵ではおくどさんがあり、羽釜によって薪でご飯を炊きます。
また、オイルバスで温めたアテの九絵は薪焼きして香りをつけていきます
(これは先日伺ったいづくの崎シェフもやっていた)。
食事のあとは茶室は移動して志村さん自らによるお茶の提供。
庭を眺めながら栽培としては北限の掛川で獲れた砂糖黍のシロップと共にアイスを。
最後まで静岡を堪能。
地の利を最大限に活かして人を呼ぶお店。
この場所でしかいただけない、天ぷらのテロワール。
また機会があれば是非とも。
その時には麻機蓮根の天ぷらをいただきたいなー。