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2階の入り口｡真ん中の磨りガラスに「あらた みかわ」の文字｡（でも角度が悪く背景の白い壁と馴染んでしまい､よく見えない｡）
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天ぷらは車海老から。 サクっシコっシットリ｡良い火入れ｡
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コチラはサクサクで香り高く香ばしい｡
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キスは〝大きくなく小さくなく〟｡ふんわりと上品な香り｡
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スミイカも中心がひと肌でサクシト｡
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ウニの大葉包み｡コレも定番｡火が入ってウニがホッコリ｡
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マッシュルーム 瑞々しくアツアツ｡衣で蒸されて旨味が更に凝集｡コリャ旨い｡
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ほたて
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素晴らしい断面｡
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アスパラもほろ苦い香りと揚げの香りが合わさって旨い｡
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白子
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塩とすだち､天つゆの染めおろし､両方とも行けるなあ｡冬の楽しみだ｡
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穴子｡いつもの〝ジャッ〟って所作｡少しプリっと感がある｡ご主人流の表現？美味しいですよ｡
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ホックホクのさつまいも｡じっくり火入れでミッチミチのホックホク｡
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芝海老かき揚げで
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ご飯､赤だし､香の物でいただく｡
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懐かしい。黒豆の寄せ｡甘すぎずヒンヤリ｡
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コンパクトだけれど濃密な空間｡
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8席のみ｡料理人との〝間〟も濃密で楽しい｡
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この角度でやっと見える｡
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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
概要〉
・虎ノ門ヒルズ駅 徒歩5,6分くらい
・カウンター 8席
・コンパクトで上質｡華やかでも堅実な店内｡
・虎ノ門の路地裏｡名店〝みかわ〟の技術を汲み､屋号に冠した〝新たな〟お店｡
訪問日時〉
平日 1830時 予約にて
当日のご同席 8席中 6席｡
注文〉
◯おまかせ
・煮凝り
・車海老×2
・海老頭×2
・キス
・スミイカ
・ウニ大葉包み
・マッシュルーム
・ほたて
・アスパラ
・雲子（鱈白子）
・穴子
・さつまいも
・食事
（芝海老かき揚げ､ご飯､しじみ味噌汁､香の物）
・デザート 黒豆の寄せ
食味〉
※各々は写真にて
突き出しの煮凝りから始まるコースは実に堅実｡
まず､さつまいもを鍋に入れてからの天ぷらのスタート｡
車海老､キス､イカ､ウニ｡どれも素晴らしい火の入り方｡
大振りなマッシュルームは火傷注意｡
熱々で瑞々しく､〝旨味が口中で大洪水〟の変化球｡
ほたて､アスパラと続き､季節モノは〝白子〟。
小ぶりに取られた鱈の白子も熱ッツアツ｡
大根おろしをほんの少し天つゆで染めて､乗せていただくと、アツヒヤの対比が楽しめる｡
穴子｡眼の前で揚げたてを箸で〝ジャッ〟っと割る所作は､〝みかわ〟を受け継ぐ証左｡
ほんの少し〝プリっと感〟を残すのは〝ご主人流〟の表出かも｡
そして､最初に投入していた〝さつまいも〟｡
みっちりと締められ､甘味が凝縮され〝ホックホク〟｡
食事は芝海老のかき揚げを好みの食べ方で｡
そのままご飯と味噌汁とでいただく｡
デザート〝女将さん〟譲りの黒豆の寄せ｡
で､
fin
雑記〉
遅ればせながら〝天ぷらみかわ〟出身の若手､小川さんのお店にうかがう｡
その名も〝天ぷら あらたみかわ〟｡
虎ノ門の路地裏の2階｡少しわかりづらいけれど､引き戸を開くと実に濃密な空間｡
六本木の店のお昼に何度も揚げていただいていて､なんだか懐かしい感じ｡
「今はまだ､覚えた事を忠実にこなしています」
とおっしゃる通り､慣れ親しんだ天ぷらが供される｡
ランチもやっているとの事なので､〝ちろっと寄って食べて飲む〟なんて事が出来そうで嬉しい限り｡