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お通し、最高
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長芋のたまり漬け
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青菜の焼き浸し
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かしわ山賊焼
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インゲンの天ぷら、何本か食べたあとです(╹◡╹)
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焼き海苔
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牡蠣の燻製オイル漬けこれももっとあった
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国産ワイン
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ナッツだれせいろ
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おろしぶっかけ蕎麦
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関内、入船通りの2階、階段を登るとそこは、バーのような空間が広がり、笑顔で店員さんが迎えてくれます。
まずはビールから入り、酒のつまみを目的にしたお料理をチョイス。
お通しは、味噌とその豆で和えられたきゅうりでこれがなんとも美味い。
それから、長芋のたまり漬け、青菜の焼き浸し、インゲンの天ぷら、牡蠣の燻製、焼き海苔、鶏肉の山賊焼きをオーダーし、日本酒、ワインで頂きます。
和を感じる食材に、様々な手を加え、かつ素材の旨みを活かした、アテの数々は最高です。
そして、〆の蕎麦もそこを意識した8割蕎麦ということで、飲んだ後にしっくりくる風味、喉越し、胡桃ダレがなんとも美味い。おろしそばもさっぱり頂けます。
店員さんも忙しくしておられますが、合間合間で
話してくれる何か落語家のような軽妙な楽しい方ですね。
カウンターの一枚板も、バーの雰囲気でよく、
全体的に店主のコンセプトが浸透している、とても居心地の良い空間です。