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お通し、きゅうりの醤油豆がけ
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まずはのいんげんの天ぷらら
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ホタテの昆布〆
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自家製胡麻豆腐
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さつま揚げ
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アボガドのおかかのせ
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カブの柚子胡椒漬け
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数量限定 鴨せいろ
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本日、久々にホームの関内に出張し、早めに仕事終わったため、行くしかないと思い、今日は蕎麦屋の気分と考え、壱クラシック本店は、よく行くが、関内大通り近くにもあるこちらを食べログで発見し、ジャズが流れる空間という食べログ案内にも惹かれて、本日はこちらを選択して、直前電話予約。
17時半の開店早々にイン、地下に続く階段を降りると別世界の雰囲気、良いお店作りましたねと感じる。
まずは、本店にもあるインゲンの天ぷら、どうですかと勧められてもちろんですと選択。
サクサクの食感に加えて、インゲンの味がとても出ている素材が良い。ピールにぴったりです。
それから、帆立の昆布〆、カブの柚子胡椒漬け、アボガドのおかかのせ、自家製胡麻豆腐、さつま揚げなど頂く。
合わせて、マスターが選んだ地酒のラインナップから1合づつ3種類。
おつまみのラインナップは、このくらいで迷わずに丁度良い。そして、素材感が滲み出る、出汁が効いたお料理の数々は、日本酒にぴったり。
〆そばは?やはり鴨せいろなそそられオーダー。
〆は、やはり10割ではない方が良い。
蕎麦感、喉越し、鴨もたくさん入っており、お腹も満足。
カウンターで、職人のように調理を進めているマスター、最初は話しかけずらかったが、意を決して話してみると、素朴でとても感じが良く、壱本店で修行して、こちらを出して、差別化を図るためにこちらは日本酒を数種類置いているとのこと。ホールの女性も良く気がついてくれる。
とても、素敵な空間で仕事の疲れを癒せる隠れ家を見つけてしまった。