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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
秋は松茸、春は白子の筍など、
旬物のピンの食材使いが素晴らしい名店です。
冬は間人蟹のコースがあり、
どうしても間人蟹が食べたくなり訪問。
白子と湯葉の餡物
はなゆの中に入れて火鉢で焼き
間人蟹のこっぺ、外子
こっぺスタートは最高
明石の鯛と舞鶴のあおりいかの刺身
塩で食べるのが一番美味い甘み、七味醤油も美味
蕪のすりながし
蕪の甘さが凄い
間人蟹の焼き蟹
筆舌に尽くしがたい凝縮された旨味
富田林のえびいも
これも抜群の素材の甘さ
間人蟹の身と蟹味噌の土鍋ご飯
間人蟹は蟹味噌が他の蟹と全然違うんだそうで、
これは本当に蟹の旨さの暴力
鯖寿司
うどん
茶菓子
甲殻類に食人生を支配されている私としては、
間人蟹、松葉蟹であることはもちろん大事だが、
どこでその最高品質の蟹を食べるのかも重要。
その意味で数少ない間人蟹を食べられる店であり、
そしてしっかりと和食の技術が乗っかっている、
冬には必ず訪問したい名店。
そして蟹を食べるなら、
静謐な雰囲気で調理の音を感じられる環境が重要ですね。