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カウンター上
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コースター
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ぶんさんほうしゅちゃ、ジャスミンティーのような味わい
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菜の花とみる貝
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刺身
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くすのきの出汁、のちに塩をかけて
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車海老
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蛤、金目鯛、白甘鯛、桜鯛など
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野菜のネタ
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車海老、塩で
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車海老、2匹目は海老味噌で
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車海老の頭
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海老味噌で
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菜の花
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白魚
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コシアブラ
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大禹嶺茶
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桜鯛
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本みる貝
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みる貝のわたの部分
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筍
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大根
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白甘鯛
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アスパラ
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蛍烏賊と筍
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ホワイトアスパラ 最初はそのまま、後からアスパラソースで
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金目鯛
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蕗のとう
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蛤
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紅韻
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さつまいも
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雲丹。素材を確かめるため、まずは生で
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これを揚げる
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雲丹の海苔巻き
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玉葱の冷製
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この日の追加は、椎茸、唐墨、蛍烏賊、めごち
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楠名物、唐墨（新物）
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9年ものの唐墨
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本めごち
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蛍烏賊、塩で
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タレで
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ごはんものに合わせて黒豆茶
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この日は鯛の炊き込みご飯
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漬物も山菜、牛蒡
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かき揚げ天茶漬け
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桜のデザート、湯葉、フランボワーズ、白味噌、白ワイン仕立て
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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
大大大好きな、天ぷらくすのき。
この日は楠大将が手を振るってくれました。
天ぷらという料理の芸術を感じることができます。
予約はOMAKASEでもほぼ即埋まる人気のお店、名古屋も例外ではありません。
席は6席カウンターのみ。
今日はお茶のペアリング。
最初の前菜的な菜の花とみる貝は、出汁がとても出ている、そして菜の花の苦味を感じない。
菜の花、、、、自分は嫌いなのに美味しいと感じる、そんなくすのきマジック！
刺身、、、、これは鮨屋を超える。
鉄串でサッとあてた金目鯛など、最高のうまさ。
楠といえば、車海老は2種類で。
この日は塩と海老味噌。
どちらも最高です。
車海老の頭も美味しいです。からも邪魔と思わせない揚げ方。
天ぷらは揚げたては暑くない、油ぎりが悪いと熱い、学びました。
菜の花やコシアブラの天ぷらも、本来はえぐみがあるのに、とても食べやすい。
海老味噌やアスパラソースはスプーンをくれるので、最後までおつまみとしても食せます。
ワインのおつまみにもお勧めらしい。（自分はワイン飲めない泣）
そして、鯛。
桜鯛から始まり、白甘鯛、金目鯛。
それぞれ、歯応え、甘さ、全部違う（当たり前と突っ込まれそうだけど）。
楠の醍醐味は、『素材を活かすこと』。
素材の眠っている底力を活かす、、、それが楠大将の信念と伺ってます。
納得です。
みる貝はとてもジューシー。
そして、わたの部分は超濃厚。
アスパラ2種も美味しかったなあ。
特にホワイトアスパラは、アスパラで作ったソースも絶品でした。
さつまいもは、塩を断面にかけて、溶けたのが食べる頃合い。皮の香ばしさがまた堪りません。
楠名物の唐墨は、この日は新物と9年もの。
食べ比べできる幸せ。
追加の本めごちは、弾力のある食感が絶妙。
最後の天茶漬けは、小柱、芝海老、椎茸、つくしなどのかき揚げ。出汁は蛤と鯛で。
この日、唯一、中の上のうまさだったのは白魚かな。もう少しサクサク感あっても良かったと思いました。それは個人の意見です。
総合4.9。個人的には楠大将は、日本一の天ぷら職人さんです。