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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
2025-244杯目(11月14杯目)
⭐特製鈍(ニビ)＆和え玉
＠煮干閏(にぼしうる)
〒愛知県名古屋市名東区上社5-308 シャトー東山 1F
最寄り駅：本郷駅 〜徒歩9分
定休日：月
営業情報告知 X Instagram
----------------------------------------------------
TP3.50(79件)愛知県274名古屋市179名東区3
----------------------------------------------------
2025/11 平日昼 初訪問
東京の煮干し名店“中華ソバ伊吹”にて3年ご修行された方のお店が名古屋に降臨✨
今年6月オープン
風変わりな店名、“閏(うる)”には以下の複雑な意味を持たせているそうな
・「閏年（うるうどし）」特別な年、そもそも閏年の昨年開業しようとしていた
・「うるめいわし（潤目鰯）」
・師匠である 中華ソバ 伊吹 ・三村店主が名前の「三」という数字を屋号に“隠して”おり、「門構えが王様の王で、一本隠して4画。僕が4番弟子なので丁度いいかなと思いました。」という某氏インタビュー記事での説明も(ちょっとよくわからないが…)
1030、開店45分前に到着
フルボッキならぬ
フルぼっちのままオープン
発券リスト
・特製 鈍(ニビ)￥1350
・和え玉￥300
＜合計￥1650＞
淡麗の“飴”と濃厚の“鈍”という独特な名称
伊吹と同様に豚骨スープで煮干しを炊き込み、
『煮干しが溶け込んだ豚骨』というより、
『豚骨から獣性を吸い込んだ煮干し』と言った方が納得する
獣性を帯びた獰猛な濃厚煮干し❣️
正に伊吹イズム全開✨ﾌﾙﾎﾞｯ○
単に濃厚ではなく、
しっかり奥行き・立体感が同居しもうウマ過ぎなんすけど
自家製の麺は約1.5mm□断面の全粒粉が疎らに散りばめられた低加水ストレート細麺
ザクバツ食感で沸き立つ小麦感の香ばしさが煮干しの香ばしさと呼応しまくり
具材は、チャーシュー、味玉、海苔、刻み玉ねぎ、芽ねぎ
チャーシューは、鶏モモロースト、豚肩ロースのレアと炙り？な3種5枚構成、どれもめちゃくちゃ旨い
大きめのワイルドカットな玉ねぎも獰猛な煮干しに対する相応のアクセントを生む
和え玉も必須アイテム
そのまま/つけ麺/ぶち込みの三態を堪能し大満足
そういや関西の伊吹DNAにもちゃんと行かないと、
思い出させてもらいました