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芝海老かき揚げ天ぷらせいろ
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麺量は中
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芝海老かき揚げ接写
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糠漬け、この日は蕪、胡瓜、茄子
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つけ汁は江戸前では珍しくやや甘口
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つけ汁に蕎麦を浸す
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掻揚の芝海老は良質なものでプリプリ
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薬味類
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蕎麦湯割り
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蕎麦湯原液
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銅製の急須にて蕎麦湯を提供
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特製七味
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お品書き
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お品書き
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店内掲示メニュウ
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店内掲示メニュウ
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内観
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内観
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内観
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暖簾
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外観
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外観
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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
【総合】3.7 【料理・味】3.7 【サービス】3.8 【雰囲気】3.5 【CP】3.5 【酒・ドリンク】採点せず
なるほど百名店に選ばれるわけだ。
蕎麦は言うまでもなく、接客のなんと良いこと。
隙が無いというか客側の問いに対し
的確に受け答えし、行動に移す所作が
流水の如しだ。
接客（サービス）では西洋料理と比べて
難がある日本料理にあって出色の出来。
さて、蕎麦の話。
注文はお品書きからではなく、
壁に何気にペラりと貼られた
「芝海老のかき揚げ天ぷら蕎麦」の短冊が
目に留まりをそれを“冷”で。
つまりかき揚げせいろ。
蕎麦の量は大・中・小と選べる。
一枚、二枚と追加とするシステムが多数を占める
蕎麦屋（特に老舗に多い）にあっては今風で
異色のシステムとも言えるが合理的で食べ手にとって
このシステムの方が良いように思われる。
（大注文の方の蕎麦を見たが）大は蕎麦盛が四つ、
自分が食べた中で二つ盛（写真参照）、
ということは小は多分一つ盛かな？
老舗、名店の蕎麦屋でよくあるストレスは
蕎麦の『量』の異常なまでの少なさであるが
こちらの中で一般的な町蕎麦屋の大盛りに
若干届かないくらい。
それでもこれに芝海老のかき揚げが
加われば十分にお腹は満たされると思う。
蕎麦は太さが不揃いなものもあり、手打ちと思われる。
角がきちんと立った、少し固めの茹で加減。
季節が夏場だけに蕎麦香を求めるのは酷だが
啜りやすく食べ易い太さは秀逸。
蕎麦汁は江戸前の藪系にしてはやや甘口だが
食べ易さを考えれば自分的には好みの味。
濃すぎない蕎麦湯はその甘口の蕎麦汁と
好相性で最期を〆るには最適なものだった。
最低限の蕎麦前は用意されていて
昼酒を愉しむのも一手で、「いずれは」と考え、頭の隅に入れる。
追記
芝海老のかき揚げのことを書くのを忘れた。
海老のクオリティ高く、プリプリの食感が
心地よし。揚げも専門店を凌駕するレベル。