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ハモと菊の花、ハヤトウリの酢の物
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新物いくらのお寿司
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みむろ杉 特別純米酒
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内観
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外観
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セッティング
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プレミアムモルツ
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この日は岩手の松茸でした。
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大将が松茸、切り分けます。
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まずは一番出汁を味見させてくれます。
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松茸のお吸い物
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気仙沼の戻りかつお
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お造り（鯛・かつお）
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淡路の赤雲丹
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NAGAOKA 特別大吟醸2023
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お猪口、グラスは好きなものを。
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さんまの塩焼き
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2023 作 ひやおろし
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子持ち鮎はまだ水槽で泳いでいました。
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子持ち鮎
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子持ち鮎の唐揚げ
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門真蓮根のはす蒸し
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内観
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花
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うなぎが焼けました。
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うな丼
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お新香とともに
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お茶
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サービスで出してくれた、かつおの漬け丼
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黒いちじく・水晶文旦
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百名店
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百名店
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ビール、ボトルティー
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焼酎
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日本酒
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日本酒
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白ワイン
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赤ワイン
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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
大阪市北区堂島1－1－13にある「新地 やま本」さん。
「北新地」の日本料理店、「日本料理WEST百名店2023」にも選ばれています。
カウンター8席だけの完全予約制、1か月半程前に予約をして伺いました。
白木のきれいなカウンター、店内は高級感も感じられ、落ち着いた雰囲気のお店だと思います。
「おまかせコース」（38,500円）。
最初の飲み物は、「プレミアムモルツ」に。
「ハモと菊の花 ハヤトウリの酢の物」・・国産のものより柔らかくて人気が高いと言われている「韓国ハモ」を使用。使うお店が増えているので市場で手に入れるのが難しくなっているそうです。
軽く炙ったハモ・菊の花・ハヤトウリを土佐酢で頂きます。
「新物いくらのお寿司」・・酢飯の上に刻んだ長芋、その上にたっぷりのいくらが。いくらの味がとても濃い。
ここでお酒は日本酒に。大将お勧めのものを3杯程頂きました。女将さんがお猪口やグラスがのったお盆を持ってきてくれて好きなものを選べます。僕は大阪らしい「天満切子」のものを選びました。
「みむろ杉 特別純米酒」
「NAGAOKA 特別大吟醸2023」
「2023 作 冷やおろし」。
「松茸のお吸い物」・・この日は岩手の松茸とのこと。最初にお猪口に一番出汁を入れたものを味わわせてくれます。帆立のしんじょうとともに、お吸い物に。薄口で上品な味わいのお吸い物、松茸の火入れもちょうどよかった。
「お造り」・・この日は明石の鯛と気仙沼のもどりかつお。鯛のこりこりした食感がいい、今が旬のもどりかつおは脂がのっていました。
「淡路の赤うに」・・ごま豆腐の上に赤うにがたっぷり。淡路島の由良で獲れる希少な「赤うに」です。口に入れた瞬間、ふわっと広がる磯の香りと上品な甘さ、最高ですね。
「さんまの塩焼き」・・内臓と骨は完全に取られています。香ばしい。
「子持ち鮎の唐揚げ」・・大将がまだ水槽で泳いでいる子持ち鮎を見せてくれて、その後仕上げてくれました。こちらも今が旬ですね。山椒入りの醤油ダレとカシューナッツで。さくっとした食感が最高。
「門真蓮根の はす蒸し」・・門真で採れる人気の蓮根、白甘鯛とともに「はす蒸し」に。とても柔らかい。
「うな丼」・・鳥取・東郷湖で獲れた「うなぎ」を焼いて仕上げてあります。パリパリとした食感は、関東の蒸したうなぎとはまた違った美味しさがありますね。
この後、水菓子になりますが、「お腹に余裕がありますか？」と聞かれ、余裕がある旨を伝えるとこの日は「かつおの漬け丼」をサービスしてくれました。
「黒いちじく・水晶分担」・・白ワインのジュレで仕上げてありました。
高級店が多い「北新地」のお店は「敷居が高いのかな？」と思っていましたが、こちらは、大将も女将さんもとても気さく。気配りも素晴らしく、楽しく過ごすことが出来ました。
素材もとてもいいものが使われているのが解りましたし、器にもこだわりが感じらました。思い切って訪問して良かったと思います！！