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蕎麦の実 海苔。優しいお出汁に海苔の風味を堪能。始まりに相応しい上品さです。
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蜆と清助どんこのお吸い物。しじみ×椎茸の柔らかながらも最強タッグのお出汁が沁みます。
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車海老 レアな食感、プリプリの身がたまりません✨
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車海老(切り方違い)甘さを引き出す切り方違いの身。しみじみ美味しい…。
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むかご焼酎 むかごのめぐり。スッキリ淡麗で飲みやすく、天ぷらに合いますね♡
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車海老(頭)塩で 表面はカリカリで香ばしく、中の身は柔らか食感。絶品です。
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車海老(頭)天つゆで。ジュワっと揚げたてが天つゆに浸る瞬間がたまりません。
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箸休めのガリ 酸味の少ない大好きなタイプのガリ♡
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キス 薄衣を纏い、上品なお味のキス。ふっくらとした身の食感が素晴らしい✨
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アオリイカ(駿河)柔らかく肉厚なイカは火入れも絶妙。軽い口当たりです。
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2種めのイカは蛍烏賊。フワッと優しい食感に濃厚な旨味。お酒が進むこと請合いの逸品!
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白にんじん(京都)ほっくり甘い、野菜の滋味を感じる一品です。
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真鯛(焼津)フワフワの身と淡白な旨みが詰まった真鯛。柚子の香りがGOOD✨
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蕎麦がき 粗挽きの蕎麦がき。こんなに美味しい蕎麦がきは初めてでした。
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そば焼酎 TENSHO
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熟成された甘い香り、芳醇さが素敵♡
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ふきのとう、ふき味噌。主張しすぎない味噌に、豊かな香りのふきのとうが生きています。春を感じる一品。
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ホワイトアスパラ(静岡)穂先は20秒ほど、生でもいただけるフレッシュなアスパラは食感良く、塩でいただくのが合います。
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根本(10分揚げ)ゆっくり、じっくり揚げた根本部分は天つゆで。こうしていただくと、別物のような食感が味わえ、なんとも贅沢です。
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清助のしいたけ(修善寺の原木椎茸)
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清助のしいたけ 軽くレモンを絞って。原木の香り豊かな椎茸にはこのかえしが抜群に合います。これは美味しい!
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十四代 中取り大吟醸
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北むらさきうに
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余計なものが一切ない雲丹だけの天ぷらは甘く、こんなに美味しい雲丹も初めてです!
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白竹の子(京都山城)アク抜きをしていない竹の子だそうですが、驚きの清涼感。鼻に抜ける竹の子の香りとシャキシャキ食感がたまらない♡
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蛤の磯辺揚げ(桑名)
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食べやすく身がカットされています。衣にも貝の旨味が溢れ磯海苔との相性も抜群。プリプリの蛤、最高です。
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穴子(対馬)
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スペシャリテの穴子。目の前でサクッとカットされる圧巻のパフォーマンスもごちそうです。
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メークイン(十勝)2年熟成。しっとり揚げられたじゃがいもは普段食べているものとは全く別物のお味です。
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温かい蕎麦
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冷たい蕎麦
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桜海老かき揚げ
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〆のお蕎麦も絶品です!
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蕎麦湯
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黒大奴(静岡島田の郷土菓子)
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レモンの葉が敷かれたおしぼり✨
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人形町、天ぷらの名店『日本橋 蕎ノ字』
夢のような二度目の訪問が叶いました。
ご常連のマイレビ様に感謝致します( ⁎ᴗ ᴗ⁎).*·
今回の蕎ノ字は秋を感じるメニューに変わり栗や落花生などの初ものに加えキノコの王様、松茸も!
今年初の松茸。もう、感激です(*ˊ˘ˋ*)。♪:*°
優しい味わいの蕎麦の実、ほっと沁みる蜆と清助どんこのお吸い物から始まり、今日の天ぷらのスタートは車海老からではなく、初ものの『落花生』から。
ご主人のご実家でとれたものなのだそう。
貴重な秋の恵みからスタート。
食材のご紹介や産地を聞きながらいただくのはとても楽しく幸せですね♡
終始ワクワク感が止まらない、至福のひとときとなりました。
以下はいただいたものになります✩.*˚
◆ お昼のおまかせ
・蕎麦の実
・蜆と清助どんこのお吸い物
・落花生(初もの)
・車海老①
・車海老②(背開き)
・車海老頭(塩で)
・車海老頭(天つゆで)
・ガリ
・きす(江戸前)
・新いか(墨いか)
・あおりいか(駿河湾)
・新れんこん(旬野菜)
・粗挽き蕎麦がき
・丸なす(三島)
・さざえ・白子(南伊豆)
・栗(静岡・初もの)
・めごち
・金谷南瓜
・松茸
・北むらさきうに(函館)
・十四代 純米大吟醸
・玉取茸
・穴子
・桜海老かき揚げ
・冷たいお蕎麦
・黒大奴(島田)
前回の感動を胸にいただいた天ぷらフルコース。目の前でご主人の巧みな技術を目にしながらいただく天ぷらはもちろん、間で提供される蕎麦がき、〆のお蕎麦までとにかく全てが素晴らしく、
この度も、感動の連続でした(ღ*ˇ ˇ*)。o♡
素材の味が最大限に引き出されている至極の天ぷら✨
お値段はそれなりにしますが、蕎ノ字でしか味わえない唯一無二の世界。
江戸前に憧れ、独自の味を開眼されたというご主人と、女将さんのおもてなしもとても温かく、高級店にありがちな堅苦しさとかは一切なし。
帰りは外までお見送りまでしてくださり、感激( ´ ▽ ` )ノ
お昼からとても豊かな時間を過ごすことができました*¨*•.¸♬.*゚