安倍太郎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、安倍太郎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：5.0
- ￥50,000～￥59,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0

2回目

2021/02 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥50,000～￥59,999

/ 1人

「タブーの先にこそ新たな天ぷらが有るのだと再確認した夜」

この日伺いましたのは、言わずと知れた現在食べログの
全国総合1位に君臨致します、名古屋の「にい留」さんです。

前回伺った際に、天ぷらの概念が良い意味で木っ端微塵に
吹き飛んでからの、ヤットの再訪で御座います。

今回は、同伴者がおりましたし、同席致しました方々にも
偶々知人が居りましたので、毎度の事ながら余りメモは取っておらず、
最後迄皆さんとの愉しい宴と成りました。

従って、写真も抜けが多くワインもボトルを一本頂いたのですが
撮り忘れる程に、にい留サンが繰り出す素晴らしい品々に
酔いしれましたぁ♡

頂いた品々は、写真を見て思い出した断片含めて確か下記の通り。

◆蛤出汁知多の新ワカメ
◆師崎の鮃当日物
◆鰆塩当て20分漬け寝かせ６日塩20分
◆蛸の柔らか煮和三盆と木の芽
◆赤海鼠 70度の番茶で二度しゃぶ
◆余市の鮟肝と香川の車麩にシチリア産ピスタチオ
◆のれそれ

ココから天ぷら
◆車海老足
◆車海老火入れ違い二本
◆アオリイカ
◆鹿児島の空豆
◆白魚大葉巻
◆蕗の薹
◆鱚
◆筍
◆道産帆立
◆百合根
◆牡蠣
◆佐賀産ホワイトアスパラ　穂先、胴、軸の三種
◆牡丹海老
◆紅芯大根
◆河豚の白子
◆椎茸
◆天バラ
◆天茶
◆お新香
◆蜆赤だし
◆ジェラート&薩摩芋

頂いたドリンク
◆生ビール
◆白ワインボトル
◆ハイボール×2

今回、何より一番驚きを感じたのは素材本来の香りでした。

油で揚げると何となく香りが飛んで仕舞いそうに思えるのですが、
この日頂いた品々は、素材の香りがお皿に乗せられる前から漂い、
頂いた瞬間に更にガツン！と口内に物凄い香りが充満して幾度も
松田優作の名台詞で悶絶致しました、もう何をどうやったやら
こんな事に成るのか、良い意味で頭が混乱致しました、、、笑笑

コレは私の拙い語弊力では到底限界が有るので、
是非とも訪店して感じて頂きたいと思いますねぇ。
ホント驚き‼︎でした

そして、お店で提供される品々は店主拘り厳選選りすぐりの
品々なのは勿論なのですが、決して素材に頼らずに、
より一層その素材の良さを引き出そうとされる、
これ迄培って来た積み重ねと惜しみ無い手間が注がれており、
よく有りがちな、素材負けして引き出せずにガッカリする様なお店とは
全くの皆無ですから、其れだけの対価に等しい納得のお店だと言い切れます‼︎

加えて、店主はお店でも包み隠す事なく鍋の状態を携帯動画で
撮影させて下さりますし、最近は御自身自らが公式インスタで
惜しげもなく動画を有り難くも解説交えて上げられており、
同業天ぷら店の皆様は勿論ですが、我々受け手にもとっても
色んな意味で気付きが多くとても素晴らしいなと思いますねぇ。

是非登録して覗いて頂きたいと思いますし、益々実食したいとの
思いが高まるかと思います。

今度、いつ伺える幸運が訪れるかは神のみぞ知るレベルですが、
その日が必ず又来ると信じたいと思います。

遅くなりましたが御馳走様でした！

☆4.71-22065

表

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蛤出汁知多の新ワカメ

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乗っけから蛤の香りにノックアウト‼︎

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師崎の鮃当日物なのに熟成したかの様なねっとり感が凄い！

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鰆手間を惜しまないとこんなにもプックリするって驚きでした！

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蛸の柔らか煮歯が要らない位に雪崩の様に一瞬で崩壊する仕上がりで、こんなの初めて！

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ハイボール

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赤海鼠 70度の番茶で二度しゃぶは早速家で試したですが、1ミリも寄らなかったです、、、当たり前か　笑笑

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余市の鮟肝と香川の車麩にシチリア産ピスタチオ

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うーん前回も驚きましたが、10個は食べれます！笑

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白ワイン

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のれそれ

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何それって？のれそれって死語ですかね？笑オールドバカラに映えます‼︎

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天ぷら前のセッティング

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車海老脚

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車海老脚

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車海老

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車海老

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どうですこの設え？真似出来無いですよ♫

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アオリイカ

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何時迄も眺めて居たい美しさ‼︎

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そら豆

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この日一番香りがとてつも無くヤバい‼︎

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白魚大葉巻は何と目玉と内臓が丁寧に除去されており、頂くと松田優作でした！

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蕗の薹

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蕗の薹

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この苦味が堪りません！

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鱚

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鱚ってこんなに美味しかっただろうかと再確認させてくれます！

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筍、またしても香りがヤバい‼︎そしてほっくりと揚がっており最高

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帆立ってこんなにデカくなるんですね‼︎

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とてつも無くデカいです！笑

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揚がった帆立を切る

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帆立

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美しい断面、これだと普通なら真ん中は冷たい筈なのに当然そうじゃ無い‼︎

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百合根

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ほくほくして甘味も抜群で堪りません

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牡蠣

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牡蠣

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ヒダはカリカリで中はトロトロ、計算された食感に脱帽！

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ホワイトアスパラを切る

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頭

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胴

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軸

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軸の断面は瑞々しさが飛んで無いどころか凝縮濃厚！

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牡丹海老の背腸を取る

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牡丹海老

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見て下さいこの設え！携帯の壁紙にしようかな　笑笑

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紅芯大根の皮を剥く

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見た目の想像を良い意味で裏切る食感に再び松田優作

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河豚の白子、とてつも無くデカいです！笑笑

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へいお待ち！

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河豚の白子

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痛風になっても本望な位に美味過ぎます！笑

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椎茸

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今更ながらどうやればこんな揚がりになるでしょうか？食感迄支配してて敬服！

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無数の泡が凄い穴子！

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お馴染みの空中演舞♫

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穴子さん

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穴子

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皮目

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お新香

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炊きは土鍋で保温はバーミキュラを使い分け

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天バラ

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天バラ

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蜆赤出しが胃に染み渡ります

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天茶

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誰かの天丼

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ジェラートと薩摩芋

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コレだけ提供のスイーツ店開けば間違い無く行列必至ですねぇ♫笑笑

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あがり

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2021/04/26 更新

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1回目

2020/06 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥40,000～￥49,999

/ 1人

タブーの先にこそ新たな天ぷらが有るのだと頷いた夜

この日伺いましたのは名古屋市に御座います、
国内でも天ぷらの最高峰に位置する「にい留」さんです。

因みに天ぷらの最高峰なだけで無く、
訪問時点では御座いますが、食べログの全国総合でも
全国１位のお店で御座います。凄いです！
但し、レビュー時点では残念ながら2位なのですが、
現在の１位は互いを認め合う仲の良い杉田さんですから、
まさにハイレベルな凌ぎ合いで御座います。

伺いましたのは、事前予約にて日曜日の夜で御座います。

宿泊先の栄から、テクテクと街並みを眺めながら歩いて
参りましたが、其れでも早く着いて仕舞いましたので、
向かいに御座いますセブンにてエナジーチャージを済ませ、
定刻１８：００にての入店で御座います。

お店の入る建物は１、２階が店舗として入居する、
店舗併用のマンションで、にい留さんはその２階に成ります。
緩やかに続くアプローチの様な階段を進み右手へ折れるとお店です。
（勿論、エレベーターも御座いますし、帰りの階段は何かと危険です、、）

店内は、とても落ち着いた和の空間で、Ｌ字カウンター１０席で
厨房を囲む設えにて、店主の新留氏がお迎え下さります。

全ての席が埋まり、今宵の宴がスタートです。

頂きましたのは次の通り
◆青森の蓴菜とオクラたたき
◆鹿児島のつむブリ刺し
◆蛤出汁の茶碗蒸し
◆香川産車麩素揚げに鮟肝
◆水雲酢と渡蟹剥き身にキングデラウェア
◆車海老頭×２
◆車海老一本目
◆車海老二本目
◆煽烏賊十日寝かせ
◆スナップエンドウ
◆愛知の鱚
◆子持ち蝦蛄
◆知多のペコロス
◆桑名の蛤
ココで油を交換

◆アスパラ穂先
◆アスパラ真ん中
◆アスパラ根元
◆愛知の銀宝（ぎんぽ）
◆茄子
◆穴子
◆〆かき揚げ天丼
◆蜆赤出汁
◆お新香
◆薩摩芋とジェラード

頂いたドリンク
◆生ビール
◆グラス白シャルドネ×4

此方にレビューをされます、食通な御歴々方々に比べれば、
私は、未だ天ぷらの名店を余り経験して居ない為、
たいそれた事は語れないのですが、天ぷらの固定概念を
良い意味で打ち砕かれたのだけは確かで御座います。

天ぷらと言えば、衣は厚くて重い物では全く論外で、
薄い衣こそがベストとコレ迄は思って参りましたが、
にい留さんの衣は、素材に応じて衣の厚みが違い、
然も、高温で一気に熱を入れるのでは無く基本が低温。
時には火を完全に落して鍋の余熱のみで熱を入れる等、
コレ迄経験した天ぷらとは根底から全く違いました。

天粉にしても、マイナス50度前後に温度管理された
冷凍庫に保存されており、タネを替える度に衣を作るの
繰り返しで、何度も厨房内では有りますが冷凍庫の前で
しゃがんでは粉と対話されておりました。

然も、にい留さんはただ揚げた天ぷらを提供されるお店とは違い、
基本一つ一つのタネに関して、素材を如何にすれば美味しく成るのか、
揚げ方の工程に至る迄を丁寧に説明して下さります。
時には、お客さんの携帯を借りて鍋の中をわざわざ動画で
撮って下さったりと隠し事が一切無し！ですから、頂く前から
とても想像が膨らみ、提供迄のワクワク感が堪りません！

車海老は、最低限の下処理は行なっているのですが、
揚げる直前ギリギリで筋を一本一本素手で断ち切り、
通常海老の水分を閉じ込める為に内粉を打つのですが、
其れを行わずに衣のみで仕上げてあの設えは凄過ぎです！
然も、衣がまるで淡雪のように一瞬でスッと溶けて
消えますので、当たり前ですが全く重く無いのです‼︎

途中に提供のギンポも、本来ならば皮目から揚げるのが
コレ迄の江戸前的な常識なのでしょうが、にい留さんは真逆で、
身側から揚げる事で小骨の食感を消して、
ギンポ特有の皮目のゼラチン質の良さを引き立てた、
とても計算された一品に仕上がって居りもう感動致しました。

こんな感じで、一つ一つの品を書き綴ると朝に成りそうなので、
感想は写真の方に限られた範囲にて添えさせて頂きました。笑

因みに、この日は本当に偶々と言ったら大変失礼なのですが、
店主、新留氏46歳の誕生日で、常連さん達と最後残って皆で談笑
しておりましたら、突然お店の照明が消えまして、あら停電？
と皆でザワつきましたら、奥から奥様がサプライズで準備された
店主そっくりの似顔絵がデコレートされたケーキを持って登場され、
店主ビックリ‼︎のサプライズが大成功‼︎笑
皆でハッピーバースデー唄い♬写真の様なローソク消しと成りました。

又、この日の常連様に知る人ぞ知る某有名料理人の方が居られましたので、
贅沢にもケーキカットを店主御指名により行って頂き、いやほんと今日来て
良かったぁとしみじみ思った最高の宴で御座いました。♬

最後は、エレベーター前迄丁寧に御見送り下さり、
又直ぐにでも再訪したいと心に誓ったので有ります。

改めまして、お誕生日おめでとう御座います‼︎
また是非頑張って熾烈な予約争奪戦に勝利し再訪させて頂きます！
御馳走様でした！

☆4.78

余談ですが、食べログを始めて目指すべき最初のキリ番と言えば、
やはり口コミ1000軒が一つの節目では有るのですが、
個人的には、壁紙に有る様に縁起の良い末広がり八に拘りが有り、
目標キリ番は888としておりましたので、にい留さんをキリ番
レビューとさせて頂きました！8888軒は流石に厳しいかと思いますが、
皆様、今後も宜しくお付き合い願います！

安倍太郎

表札

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内観

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おしぼりとナプキン

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入れ方完璧な生ビール！グラスの手入れが素晴らしく、泡の下に気泡が全く御座いません！乗っけからテンション⤴︎

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青森産蓴菜とオクラ

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オールドバカラが映えます！

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鹿児島産ツムブリは、サシの入り方が美しく、脂乗りが抜群！

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蛤出汁の茶碗蒸し

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長時間丁寧に抽出した蛤の出汁が何とも言えぬ濃厚さで永遠に頂けるレベルで堪りません！

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素揚げ車麩の鮟肝乗せ

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3日寝かせて丁寧に血抜きと裏ごしが成された、脂乗り抜群の鮟肝に、車麩を揚げる事でバゲットに見立てた発想も素晴らしく、天ぷら前から酒が進みます♫

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海蘊と渡蟹の酢の物

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海蘊と渡蟹の酢の物にキングデラウエア

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キングデラウェアが想像以上に合う一品

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いよいよお待ちかねの天ぷらがスタートです

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車海老頭、美味いよ〜と沢山Vサインしております！

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揚げる直前ギリギリで筋を断ち切ります

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目を閉じて、油音だけを聞きつつ、美しくも無駄の無い動作で揚げて行きます。めちゃくちゃカッコいい♡

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勢いそのままに提供される方が殆どの中で、お皿の直前で一旦停止でそっと優しく提供して下さります！凄いなぁこの気配り、、、手塩に仕上げた天ぷらへの愛すら感じました！

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車海老一本目

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車海老二本目、まるで淡雪の様に溶ける衣が凄い！凄過ぎます‼︎衣が立ってまるで生きてる様です！

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グラスの白シャルドネ

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アオリイカ

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10日寝かせは絶妙のレアな火入れで、フレッシュなただ硬いだけのイカでは到底味わう事の出来ない素晴らしさです。

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スナップエンドウ

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揚げる直前で何度も丁寧な下処理をされてました、其処までするんだとビックリ！成る程あの下処理がこうなっちゃうのねと、納得の瑞々しい揚がりです。甘くて美味しい♫

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鱚の引き上げ、一見派手なパフォーマンスに見て取れますが、嫌々とんでも無いですよ、コレも理にかなった引き上げで、全部この引き上げでは無かったですから　笑

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車海老とは違う衣を纏った鱚は、水分量が堪らなく絶妙！下処理で凄く良し悪しがハッキリするのですが、何も付けずでとても痺れました！こうなると感動で自然と鳥肌が、、、10個下さい！笑笑

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唐黍は瑞々しく火傷注意！唐黍ってこんなに甘かっただろうか？まるでスイーツです！

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子持ち蝦蛄

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目を瞑って頂けば、其れは紛れも無くカラスミです！子持ちの蝦蛄は何度も頂いてるのですが、こんな味には出逢えず感動！いゃあ凄いなぁ、、、

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ペコロスに丁寧な刷毛塗り

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ペコロス

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絶妙な火加減で糖分を引き出して甘味が寄り一層増した技術が成せる逸品！玉葱なのに玉葱じゃ無いですよ、もはや何かに例える事すら出来ません　笑笑

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蛤、直前で下処理

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蛤、カット

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熱いのに素手で提供下さります

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桑名の蛤、半割にて提供

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この断面！驚きのクリーミーな仕上がりです！未だに舌に絡んでねっとりとした強烈な旨味の感動が蘇ります！

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アスパラ穂先

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アスパラ中心とても瑞々しい♫

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アスパラ軸、一本のアスパラでこんなにも違った味わいを感じられる事に凄いわぁと感動しながら頂きました。何れも最高でしたが、どれかと言われれば軸が特に好みでした！

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銀宝(ギンポ)

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江戸前天ぷらでギンポ食べずして語るなかれと迄言われる程の昔から珍重されたネタですが、今では超希少ネタ！江戸に引かれる前に全て買い占めたのだとか、運良く頂けた事に有難く感謝して頂きました。

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茄子を切る

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茄子

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天ぷらの野菜ネタでもイチニの好物なのですが、いやいや口に含んだ瞬間に茄子の水分が弾けて殆どが溶けて無くなりました！思わず、松田裕作が太陽に吠えろで殉死した際の名台詞を心で叫びました！笑笑

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穴子の揚げ方について解説する店主

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穴子の揚げ方について解説する店主

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穴子の揚げ方について解説する店主

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もはや名物の穴子の切断！湯気が立ち上がり一同歓声♬

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穴子は油切りを殆どして無いので、一見すると大丈夫と思うのですが、パチパチと踊る様な油が堪らなく、音を立ててる内に1秒でも早く食べるべき一品ですね、喋ってる場合じゃ無いです　笑笑

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あがり

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お新香も塩梅抜群で流石です！

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蜆の赤出汁

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蜆の赤出汁

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この赤出汁は出汁がとても上品でコレ迄頂いた赤出汁の遥か彼方上を行っておりました！再び凄い！二度と頂けないかもと思うと、オカワリが欲しい位でした。

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かき揚げ丼、御常連様が味変えた？と気付く程に常に進化を止めない品、コレ迄の天丼は天丼と言えるのか、　良い意味で考えさせられたとても上品な天丼でした。

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初めてデザートを提供しますと、三男直伝のジェラードを整えます。独自の回転羽に定評の有るマシーンですね。

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ジェラードと一緒に提供の薩摩芋はかなり早い段階から低温でじっくり揚げられ、最後は高温でキャラメリーゼされております。

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薩摩芋と濃厚ミルクジェラード

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単体で最高に美味しいのですが、一緒に頂く事で昇天間違い無しのデザート！コレぞトメグリーノですね！♬

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お茶

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お店のスタッフやお客さんと皆でHappy Birthday♬を唄い、ローソクを吹き消す店主

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とても嬉しそうな店主

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凄く似てるねぇとお茶目な店主

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奥様とのツーショットでニンマリな店主

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奥様もお茶目　笑

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ケーキカットに指名された常連様に頭からズブリで思わずギャー‼︎と絶叫する店主　笑笑

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流石！やっぱり上手だねと褒められる常連様　笑

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この日、ある常連様から御祝いのメッセージが無いと嘆く店主に、ビデオメッセージを託されました。軽くキレてます！笑笑

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2020/07/23 更新

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安倍太郎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

安倍太郎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