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◎天ぷらの神様で「現代の名工」の近藤さん!
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◎名物 にんじんの天ぷら
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◎厨房内には、旬の季節野菜が置かれている。
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◎銀座並木通り沿いのビルの9階にある『てんぷら 近藤』
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◎奥側のカウンター席からは厨房の中が良く見える。
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◎天然塩とレモンと大根おろしが添えられている。
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◎先付けのもずく
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☆車海老の頭
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☆車海老の一つ目
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☆車海老の2つ目。多少レア感が違って美味い!
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☆アスパラガス(北海道・新冠村)
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☆蓮根(茨城)
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☆キス(東京湾)
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◎熟練のお弟子さん目の前で下処理をしていく。
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☆雲丹の紫蘇巻き(北海道)
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☆丸ナス(新潟)
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◎天ぷらを揚げる姿はオーラを放っている!
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☆ピーマン(北海道・日高)
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☆帆立(青森)
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☆椎茸(岩手)、かき(富山)
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☆穴子(神奈川・小柴)
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☆にんじん(千葉・四街道)
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◎にんじんの寄せ揚げはにんじんが苦手な人でも食べれると言う。
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◎名物のさつまいも
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◎10センチもの厚さのさつまいもん30分以上かけ油で揚げる。
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◎香の物
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◎小柱たっぷりのかき揚げを少し食べてみる。美味い!
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◎焙じ茶を注いで天茶にして頂く。
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◎シャインマスカット、無花果、ブルーベリー
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◎ご馳走さまでした。素晴らしい天ぷらでした!
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銀座のブランドショップが集まる、銀座並木通り沿いのビルの9階にある『てんぷら 近藤』。
押しも押されもせぬ日本の天ぷら屋を代表する名店である。
店主の近藤さんは御年75歳。若々しく矍鑠としていて天ぷらを揚げる姿はオーラを放っている!
近藤さんは、18歳で「山の上ホテル」に入社し、23歳で「てんぷらと和食 山の上」の料理長に就任。
1991年43歳の時に独立し、銀座の一等地に「てんぷら近藤」を開店した。
日本の天ぷら業界の発展に長年にわたり寄与し、2019年「現代の名工」に天ぷら職人として初選出された素晴らしい料理人である。
今回はランチで、常連の友人に誘われ、近藤さんの至高の天ぷらを食べに訪問した。
【てんぷら 近藤の椿のコース】
◆天ぷら
☆車海老の頭 (長崎)
☆車海老 (長崎)
☆アスパラガス(北海道・新冠村)
☆蓮根 (茨城)
☆きす (東京湾)
☆雲丹の紫蘇巻き(北海道)
☆丸なす (新潟)
☆ピーマン (北海道・日高)
☆帆立 (青森)
☆椎茸 (岩手)
☆穴子 (神奈川・小柴)
★追加天ぷら
☆かき (富山)
☆にんじん (千葉・四街道)
☆さつまいも (千葉・香取)
◆香の物
◆天茶
◆季節のフルーツ
◉池波正太郎さんなど、政財界の一流の食通達の舌を唸らせてきた近藤さんの天ぷら。
揚げ油を頻繁に取り替えるため、鍋の油は常に澄んでいる。
カウンター越しに、近藤さんの天ぷらを揚げる滑らかで巧みな動きに見入ってしまう。
旬の選りすぐりの天ぷらネタを、熟練のお弟子さん目の前で下処理をし、それを近藤さん揚げていく一連の動きは、まるで舞台を観ているかの様な楽しさがある。
ご馳走さまでした。また伺います!