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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
知人からの話も聞いてきてずっと前から気になっていたお蕎麦屋さん。
蕎麦が苦手な知人がめちゃ惚れしたお蕎麦。
開店10分前に着いたら先客は２組でした。
入口の紙に名前を書いて待ちます。
店内に通されると、そこは洋風の可愛らしい雰囲気。でも明かるさを落とした照明が不思議と和の雰囲気をもたらしています。
蕎麦がきが美味しいと聞いていたので、それはまず決定。
ザルでいただく蕎麦の一覧を見ると４択。
上から丸挽き蕎麦、玄挽き蕎麦、焙煎蕎麦、粗挽き蕎麦。
それぞれ茹で前の麺の重量や茹で時間、麺の特徴が書かれていますが、お店の方にアドバイスしていただくのが一番かと思いお訊ねしてみました。
麺の太さはメニューに書かれている上から順に太くなっているそう。
それに従って蕎麦の風味も下に行くに連れて濃いとのこと。
それであればと2人で一番下の粗挽き蕎麦に。
そして替え蕎麦（お代わりですね）は、主人は上から2番目の玄挽き、私は上から3番目の焙煎にしました。
最初に蕎麦がきが来ました。
大っきい！
肉まんくらいの大きさです。
お醤油、荏胡麻油、わさびでいただくらしい。
この蕎麦がき、ふわっとろ。
何だこの食感は〜!!
滑らかでモッチリしていて蕎麦の風味が濃い。
そのまま食べてももちろん美味しい。
わさびは必須！そして荏胡麻少しとお醤油も少し。
これ、料亭の逸品ですよ。
今まで食べて来た蕎麦がきとは全くの別物でした。
これをどんぶり一杯食べたいと主人に訴えた（笑）
お蕎麦、まずは最初の粗挽き蕎麦。
添えられていたのは冷水に浸かった一口分の蕎麦。
水蕎麦だとかで、まずはそのままお召し上がり下さいとのこと。
うん、蕎麦の風味とコシがよくわかる。
ザラザラとした蕎麦肌が特徴的。
コシといってもただ硬いだけではなく、弾力を兼ねそろえたモッチリとしたコシ。
これだけでもう蕎麦の凄さが伝わってくる。
蕎麦は十割としては細いが弾力と喉越しが素晴らしい。
そして替え蕎麦。
まず玄挽き蕎麦。粗挽きより見るからに蕎麦が細い。驚いたのは食感。
シッコシコの歯応え！イカ素麺を極細にしたような、いやもっとコシがある。
これ、細い方が正解かもしれない。
そして焙煎蕎麦。
これが今回私が一番ド肝を抜かれた超絶美味しい蕎麦だった。
太さは玄挽きと同じくらい。素麺と冷麦の間くらいか。（て、その間ってめちゃくちゃ際どい（笑））
見た目がまず黒っぽい。もしくはあずき色というのか。
今回食した中では明らかに色が濃い。
これが焙煎ということか。
で、味が本気で蕎麦を訴えてくる。
蕎麦の味をギュ〜ッと凝縮した濃〜い蕎麦の味。
歯応えは玄挽き同様シッコシコ。
なんていうか今日は感動の嵐。
こんな蕎麦があったとは。
出会えたことに感謝。
感動の蕎麦体験でした。