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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
知人からの紹介で、芦屋の名店「壱」さんへ初訪問。
一品目の海老とホタテのスープから心を掴まれ、しっかりとした海老出汁にほのかなホタテの甘味が染みわたる。
大粒いくらは皮が柔らかく、濃厚な旨味が広がる。柿酢で和えた車海老は器も含めて秋らしさ満点。
八寸は子持ち鮎、サンマと牛蒡の揚げ物、茹で落花生、レンコン明太詰めなど、ひとつひとつが丁寧な仕事。
松茸と太刀魚のお椀は酢橘を落として香りを添えると、脂ののった太刀魚と松茸の香りが絶妙に重なる。
熟成20日のクエはまったく臭みがなく、剣先烏賊や雲丹との組み合わせも素晴らしい。
鯖のきずしは淡路由良産。脂ののりがよく、酢加減が絶妙で素材の良さが際立つ。
がんもどきはふんわり滑らかで、お出汁を含ませた優しい味わい。
焼き物のカマスは立派なサイズで、幽庵焼きの味付けが上品。裏ごしした小芋もなめらかで、杉皮の香りづけが見事。
比内地鶏とキノコのお椀は、皮目をパリッと焼いた鶏に山椒がほんのり香り、旨味の重奏。
締めの松茸御飯とサンマ御飯は、どちらも炊き立ての香りと米の旨味が際立ち、ついおかわりしてしまうほど。
そして最後に登場したのは、目の前で仕上げられる手作りフルーツ大福。
皮を丁寧にむいたクインニーナに自家製あんを包み、温かいお餅で仕上げる光景も印象的。甘さ控えめで最高の〆。
器や盛り付け、火入れ、香りの演出まで、一つひとつに丁寧な想いがこもっている。
大将をはじめ、女将さんやお弟子さんの人柄も素晴らしく、心温まる時間でした。
とても好みのお店に出逢えました。
ご馳走様でした。またぜひ伺いたいお店です。