I love Europeさんが投稿したにい留（愛知/高岳）の口コミ詳細 [食べログ]

この口コミは、I love Europeさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

移転にい留高岳、新栄町、久屋大通/天ぷら

2回

夜の点数：4.6
- ￥30,000～￥39,999 / 1人
- 料理・味 4.6
  
  |サービス 4.6
  
  |雰囲気 4.5
  
  |CP 4.5
  
  |酒・ドリンク 4.6

2回目

2019/06 訪問

夜の点数：4.6
- ［料理・味4.6
- | サービス4.6
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.6 ］
￥30,000～￥39,999

/ 1人

名古屋・高岳　技　の集大成「ころもの固まり方　スピード　薄いか濃いか」を堪能

２度目のこちら　もはやプラチナシート
ラッキーにもお誘い頂きありがとうございました

天ぷら　自分のなかでは　まさしく日本一　と思う

素材は勿論のこと　天ぷら以外にも抜かりのない内容　
”美味しいお店は、最後のお茶や漬物まで美味しい”　自分の中での方程式はいきているようです

「本職の魚より美味しもの出すなよ」東京の有名店のお寿司屋さん大将　出てきた刺身につき言ったとか・・・　

メインの天ぷら　

「ころもの固まり方　スピード　薄いか濃いか」　全てを食材によってコントロール

技　の集大成　を見せつけられる

また行きたいなぁ～　切に思う次第です

本日の献立

・兵庫は三田のじゅんさい　出汁で　山葵をちょっと効かせて
　出汁（かつを）に透明感と共にコリっとした食感　「広島のものが良いんだけど、あまり採れないのか入手困難」とは、大将言
・鮃　2日熟成　
　「旨味がのったところで、厚めに切って味わうのがベスト」と　ねっとり感もあり最近食べた中でもダントツ１位で旨い　
・三重のかつを　漬けで　茗荷を少し
　１日おいて塩を30分あて漬けに　写真の照りからも旨さが伝わる　漬け具合も醤油が立たない感じで良い
・冷製茶碗蒸し　雲丹を乗せて
　ダイセンの雲丹　これもいい加減に出汁の効いた卵の生地に、まろやかふんわりの雲丹　
天ぷら　はまぐりの後に挟んで
・渡り蟹（内子とともに）、トマト、わかめ、おくらのジュレ
　軽い酢と出汁醤油で一息というか旨さの連続　

天ぷら

・海老頭のから揚げ
・海老2本
・剣先烏賊　
　あまり使わない烏賊らしい　こりこり感はないものの、柔らかいのにサクッと口切れを楽しめる
・おくら　
　おくらの本当の香り　を感じれる　天ぷらだからか粘りは全くない
・キス（三河産）　
　ころも　が立ってる　水分を適度に含ませる揚げ方　鮮度の良いキスを最高に表現
・とうもろこし（徳島の甘甘姫）　
　軸の部分は芋のように揚がってる　それに黄色いサクサクの粒　フルーツ感
・子持ち蝦蛄（宮城）
　初めて食べた逸品　蝦蛄ってこんな食べ方もあるんだ　と思わせてくれる　
・ペコロス（小玉ねぎ）
　芯を少し残して揚げる技術を堪能　
・はまぐり　
　先ずは大きさにびっくりする　塩も何もいらない　そのままで　その旨味を味わいながら回りのサクッとした食感　たまらない
・伊勢湾の鱧　梅肉ソースで
　勿論　そのまま若しくは塩で　塩がよかったな　伊勢湾にも鱧がいるとは,,,
・長野の紫アスパラガス　茎の部分も
　立派なサイズの逸品　みずみずしい茎（皮をむいてある）にグリーンの爽やかさ
・赤の万願寺唐辛子
　「ころもの隙間から糖分が出るように揚げている」と　まだ充分わかる域にはない私(´;ω;｀)
・長野の鮎（養殖）
　苦味もまた透き通った感　澄んだ身の味
・海苔の天ぷらに紫と馬糞の雲丹を乗せて
　先の雲丹とはまた違う味を何故か感じれるんですよね　不思議です
・対馬の穴子
　空中で割る　割れる　それが良い揚げ方とか　水分の抜け方なんでしょうか？　穴子の良さを最大限に発揮
・海老、小柱の天丼
　天茶もあるが、やはりこれを頂きたいと思う
・赤だし
・漬物
・デザート　ほうずき（蒲郡産）

日本酒

・奈良　鬼ごのみ　今西酒造
・栃木　四季桜　宇都宮酒造
　

海老、小柱の天丼

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海老頭のから揚げ

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海老2本

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海老2本

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剣先烏賊

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おくら　

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キス（三河産）

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とうもろこし（徳島の甘甘姫）

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子持ち蝦蛄（宮城）

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ペコロス（小玉ねぎ）

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はまぐり　

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はまぐり断面

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伊勢湾の鱧　梅肉ソースで

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梅肉ソース

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長野の紫アスパラガス　

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長野の紫アスパラガス　茎の部分も

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赤の万願寺唐辛子

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長野の鮎（養殖）

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長野の鮎（養殖）

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海苔の天ぷらに紫と馬糞の雲丹を乗せて

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対馬の穴子

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兵庫は三田のじゅんさい　出汁で　山葵をちょっと効かせて

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鮃　2日熟成　

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三重のかつを　漬けで　茗荷を少し

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冷製茶碗蒸し　雲丹を乗せて

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渡り蟹（内子とともに）、トマト、わかめ、おくらのジュレ

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ほうずき

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漬物

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赤だし

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2019/06/10 更新

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1回目

2018/08 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.3
- | CP4.3
- | 酒・ドリンク4.4 ］

名古屋・高岳　揚げ温度を素材ごとに変え　叉最初と最後の温度を１つ揚げるのにも調節　途中で油も変える　細心の注意で揚げを　

評判　すこぶる良い天ぷら屋さん　食べ仲間さんたちで悪く言う人はほとんどいない

スペシャルな常連さんの会は、何と５時間　
大将の　”尽くしたい”　気持ちがひしひしと伝わってきます　幹事さん　ありがとうございました

天一他で修行された大将は、熱い　すぎたさんの大将　喜邑さんの大将とも懇意　情報交換の中で良いところを吸収　勉強熱心でもあられます

最初のつまみから最後の天丼・おしんこに至るまで、スキがない　徹底した食への追及
美味しいお店は、おしんこも味しいと思う　というか、おしんこまで、”手を抜かない”　

時間を気にしない会で（帰る時間を）は、大将の情熱も全開　
”こんな種類の多い天ぷらを一夜で食べた経験はない”　と思えるほど

おつまみ４種をいつもは天ぷらの前に　が、途中で挟む今回

天ぷらは、福岡・八女の小麦粉をマイナス50℃にして水分抜き　
片面にだけ小麦粉をつけて、その小麦粉と水でつくったたねにディップして揚げに

揚げ温度を素材ごとに変え　叉最初と最後の温度を１つ揚げるのにも調節　途中で油も変える

衣が立った　というか、最小限にして素材を楽しむ　サクッと感がその食感と共に素材の温度を最適に美味しいを演出　

美味しいつゆ　これだけ飲んでも美味しい

アクセス
地下鉄・高岳駅から歩いて5分ほど

外観・店内
カウンターのみ10席

本日の献立

おつまみ

・真鯛：切り身を二枚
・馬糞ウニと渡蟹ジュレかけ

ここで天ぷらに移行

松茸の次に
・スジ鰹漬け

茗荷の次に
・秋刀魚の桂剥き大根巻きと新イクラ

天ぷら

・車海老の脚
・車海老
・新イカ
・新イカの下足
・新銀杏
・鱚
・紅オクラ
・黒鮑（塩と水だけで煮たものとの食べ比べ）
・赤満願寺
・甘海老（生との食べ比べ）
・牡蠣
・松茸（雲南省）
・鱧
・アスパラガス
・トウモロコシ
・五箇山合掌茗荷
・水茄子
・白甘鯛
・イチジク
・穴子
・海老と小柱のかき揚げ丼(天茶漬けとの選択で丼をオーダー）とおしんこ

◎をつけるなら全部　と言いたいほどのスキのない構成
魚貝系から野菜、果物まで　飽きさせない　次は？と期待させてくれる
天ぷら　牡蠣　松茸　鱧　とピークを迎えるのだが、おつまみの質も負けていない（がっかりさせない）　

貸し切り会　ならではの構成だったかと思うが、また経験したいもの　目から鱗の今宵でした　

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つゆ　は秀逸

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キス　綺麗！

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2018/08/27 更新

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I love Europeさんが投稿したにい留（愛知/高岳）の口コミ詳細

移転にい留高岳、新栄町、久屋大通/天ぷら

ジャンルから探す

予算

営業時間

I love Europeさんが投稿したにい留（愛知/高岳）の口コミ詳細

移転にい留高岳、新栄町、久屋大通/天ぷら

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備