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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
ミトミえもんのグルメサイト、はじめました。
Homepage「https://blog.33inc.jp/」
instagram「＠mitomi_emon」
2021年2月、日本有数の天婦羅店の『成生』が移転した。
静岡浅間神社に隣接する、日本庭園がその場所だ。敷地面積は1,800平方メートルを誇り、カウンターから美しい日本庭園の姿を望む。庭に出れば、池に逆さ富士ならぬ、逆さ庭園がその美しさを演出する。ちなみに、前述の浅間神社は、かの家康公が元服式を行なったという由緒ある神社。そう、成生は満を辞して名実ともに静岡代表になったのだ。
天婦羅が始まる前のプレゼンテーション。まずは「新玉葱のすり流し」をクエの出汁で伸ばしたもの。これは静岡の素材の素晴らしさを伝える。そして、低温で火入れした「クエ」。皮の旨味が驚くほどだが、これこそ油料理が実現する味わい。50度ほどの温度ながら一度皮をゼラチン化させることで一体感を作り上げます。素材の素晴らしさ、油料理のキャパシティの広さを目の当たりに。続く、ミルガイや鰆においても食感と味わいは唯一無二もの。成生の更なる進化を確信するスターターでございました。
ここから天婦羅。相変わらず静岡の素晴らしさを伝える、海と山の恵たち。高温の油という調理法において、その素材の素晴らしさを一切損なうことなく、むしろ素材の素晴らしさ更に引き出す。名実ともに静岡代表へと上り詰めた天婦羅店、いやもはや日本代表のポジションにいると言っても大袈裟ではないでしょう。ご馳走様でした！
「連子鯛」
「アスパラ」先端。さっきそこで取れましたって。笑
「メゴチ」ふわふわで旨味たっぷり。
「アスパラ」根本。まるでジュース！
「アオリイカ」ういろうのような不思議食感
「桜海老」誤解を恐れずいうと、これ世界一のかっぴえびせんです！
「牛蒡」土の味。これぞ成生という味だ。
「人参」
「鯵」ぶりんとした食感に驚き。醤油の風味がたまらない。
「豆鯵」可愛い、、、
「サラダ」
「レモン」静岡は柑橘が強いのだとか！口直しですが、もはやフルーツです。
「椎茸」水分が保持され、それがそのまま旨味でございます。
「新玉葱」お世辞抜きで、ここまで野菜を美味しく食べさせる店はきっとないだろう。
「おこぜ」朝天唐辛子に埋もれた辣子鶏ならぬ、辣子おこぜ。食感もジューシーさもまるで鶏肉のよう。
「安納芋」唯一の静岡外。この甘味はもはやデザートだ。
「小鯵」鯵だけでこれだけのバリエーションを楽しめるとは。
締めの三部作。ミトミえもんは天バラ派です！
「天丼」
「天バラ」
「天茶」