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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
学生のうちに三谷さんへ行けるとは思っていませんでした。
誰もが知っている日本一予約困難な名店、四谷三谷の分店です。
分店とは言っても訪れたのは土曜日の夜、すでにこちらも夜は1年待ちということでやはりすごい。
こちらではお料理の内容など詳しく書きたいと思います。
料理内容
毛ガニのカニ味噌和え
最初から濃厚なカニ味噌の香りが口いっぱいに広がって、カニの身もそれに負けないくらい味わい深いものでした。
アワビの肝ソース仕立て
肝が苦手な方でもこれなら食べていただけますと加藤さん、裏ごしされた肝ソースは一切臭みがなくアワビの味によく絡みとてもおいしかったです。
カツオのお刺身(そのままと炙り)
新鮮なカツオの場合は生姜ではなく山葵を付けて食べるほうが味わいとしては良いそう、確かに臭み消しの生姜が必要なく山葵のほうがおいしく感じられました。
シャコとのどぐろの天ぷら
のどぐろは生ではなく揚げて出すのが三谷流、深海魚であるのどぐろや金目鯛は体温が低いので身の融点が低く、生で食べるより揚げて熱を加えたほうがとろけるような食感が味わえるからそうしているのだそう。
金目鯛とウニ、フカヒレの焼おにぎり風
三谷の名物料理といっていいほどおいしいこの料理は、丼いっぱい食べたいお客さんもいるんだとか。
ここから握りがようやくスタート
烏賊
マコガレイ
白えび
鮪の漬け
トロ鉄火
大トロの炙り
小鰭
煮蛤
穴子
かんぴょう巻き
四谷三谷と同様に手渡しをするのが三谷スタイル、箸で持たないため崩れない極限までシャリを柔らかくすることによって口の中全体で解けるような感覚を実現させています。
すべてに職人技が光っていましたが、小鰭と穴子は特に印象に残る味わい深さがありました。
担当してくださった加藤さんには本当に感謝しています、また来年再訪したいと思います。