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外観1
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【椀】
② 小川原湖産大和蜆、原木椎茸
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天麩羅Set
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③ 巻海老(ミデアムレア)
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④ 巻海老、背開き
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天汁、塩
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⑤ 零余子(ムカゴ)
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⑥ 巻海老頭(味噌入) x 2
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⑥ 巻海老頭(味噌入) x 2
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口直ガリ
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⑦ 鱚
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⑧ 淡路産墨烏賊
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⑨ 愛媛産雷烏賊(紋甲烏賊)
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⑨ 愛媛産雷烏賊(紋甲烏賊):断面
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牡蠣、原木椎茸
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⑩ 蕪【糖度9.6】
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⑩ 蕪【糖度9.6】計測してしまいました...
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⑪ 蕎麦(赤城産)掻き、本山葵
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⑫ ブロッコリー
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⑬ 熟成牛蒡
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⑭ 愛媛産白甘鯛松笠揚げ
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⑭ 愛媛産白甘鯛松笠揚げ:断面
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⑮ 原木椎茸
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⑯ 奥松島産牡蠣
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⑰ 天草産小肌
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⑱ 南瓜
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⑲ 根室産無洗雲子(鱈白子)
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⑳ 対馬海峡産穴子
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⑳ 対馬海峡産穴子
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⑳ 対馬海峡産穴子
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㉑ 静岡産桜海老かき揚げ
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【〆】
㉒ 鹿沼産盛りそばx2(茹で25秒、23秒)
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【〆】
㉒ 鹿沼産盛りそばx2(茹で25秒、23秒)
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蕎麦湯
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【甘味】
㉓ 清水屋本店の黒大奴、煎茶
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本日の献立
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ポン酒1
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ポン酒2
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ポン酒3:⑲のオマケペアリング
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内観
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外観2
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初訪
4ヶ月位前にTEL予約を試みたところ、12月の席のご指定により、お邪魔してみました...
神田のBarで油を売っており5分遅刻。
ご登場したのは、
【先付】
① 赤城産蕎麦の実のお浸し?、浜名湖産青海苔 ※写真無。5分遅刻で動揺してますね。
【椀】
② 小川原湖産大和蜆、原木椎茸
【揚げ】
③ 巻海老(ミデアムレア)
④ 巻海老、背開き
⑤ 零余子(ムカゴ)
⑥ 巻海老頭(味噌入) x 2
⑦ 鱚
⑧ 淡路産墨烏賊
⑨ 愛媛産雷烏賊(紋甲烏賊)
⑩ 蕪【糖度9.6】
⑪ 蕎麦(赤城産)掻き、本山葵
⑫ ブロッコリー
⑬ 熟成牛蒡
⑭ 愛媛産白甘鯛松笠揚げ
⑮ 原木椎茸
⑯ 奥松島産牡蠣
⑰ 天草産小肌
⑱ 南瓜
⑲ 根室産無洗雲子(鱈白子)
⑳ 対馬海峡産穴子
㉑ 静岡産桜海老かき揚げ
【〆】
㉒ 鹿沼産盛りそばx2(茹で25秒、23秒)
【甘味】
㉓ 清水屋本店の黒大奴、煎茶
揚げの概要は、
・揚鍋:2つ(高温、低温)
・揚油:2種(コーンサラダ油、太白胡麻?)
・油替:無し。コーンサラダ油に途中から太白を徐々に追加
・懐紙替:無しですが、油切れがイイのか殆ど跡が付かない...
以下、食した所感。
・魚介は、定番タネ:豊洲、その他:全国、野菜:静岡産。
※ その他は静岡モノに主力を於いてらっしゃるようですが、時化によりタネの範囲が広がったとの...
・揚げはフンワリした衣から、徐々にサクっとした食感+芳ばしい風味へ移行するのが素人でもわかります。
此処まで明確に組立てられた揚げは初体験。
・②:立派なサイズの大和蜆。2L〜3Lサイズでしょう。
・③:胴体の中心部が半透明のレア感+旨味。時期的に養殖モノで此処まで仕上げる揚げ師は稀。
・④:開く事で同じ食材でも旨味の感じ方が変わるとの...ナルホドですが自分は③の方に軍配。
・⑥:揚げ師が嫌がる味噌入り...流石と云えますが、舌を火傷。
・⑧⑨:贅沢な食べ比べの演出。肉厚な⑧は表面から1mm位しか火が入っておらず、ほぼレア...
・⑩:15分揚げとの事でしたが、衣付近以外はドロドロ状態で甘味が強め。手持ちの糖度計で計測したところ、驚きの【9.6】...林檎、蜜柑、枇杷レベルです。
・⑭:定版の松笠揚げですが、身がジューシー過ぎた。大将曰くイイ天タネは自らの水分で蒸されるとの...ナルホド。
・⑰:青魚を頂いた記憶は、群馬の名店に続き2回目。何故か?タネは、江戸前鮨で煮ても焼いても食えないとされる小肌で共通...
・⑱:ホボ、南瓜プリンです。トロトロになった果肉に焦げた皮が仄かな苦味でカラメルのような風味。
・㉒:黄緑色(=経験では必ず美味い...)に光る極細そば...初めて香りよりも旨味が先行する蕎麦を頂きました。
茹で時間は二八により25秒と極細麺にしては長めかも?とのコメントしたところ、お代り可との事で頂きます。
明らかに茹で時間を変えてきた食感。試されたのかも?知れませんね...
違いは3秒だけで、驚きの食感の違い。皆様は温そばに⑳を投入して満喫されており少々、後悔しておりましたが、温そばをスルーして正解。
大将はサラリと「カウンターで客と向き合い修正出来るイイところ」だそうです。
蕎麦のレベルも全国屈指でしょう。
㉓:こし餡を昆布出汁入りの羊羹でコーティング。甘味を旨味で被せる繊細な風味。次回の静岡遠征時に購入してみましょう。
ドリンクにポン酒2合+檸檬サワーを頂いて、お会計は4万円チョット手前...
師走にイイ揚げ師に巡り逢えました。