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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
今日は養殖と天然の両方を食べ比べ。
養殖は鹿児島、白焼きの天然ものは岡山、蒲焼きの天然ものは静岡から。
まず驚いたのは、普段あまり見かけない部位がたくさん楽しめたこと。
えり焼きやおひれ焼きなど、一本一本、
外はカリッと、香ばしく焼き上げられていて、
タレとのバランスも絶妙、焦げの苦みは一切ない。
炭火の力と、職人の技を改めて感じる。
一般的に天然うなぎは養殖に比べてやや大ぶりになるけれど、
今日の二尾はサイズもほぼ同じで、食べ比べには理想的な条件だった。
白焼きでは、両面に軽く焼き目をつけ、
養殖は脂の香りが豊かで弾力があり、
天然はふわっと綿のようなやわらかさ。
どちらも、それぞれの魅力がしっかり伝わってきた。
蒲焼きでは、白焼きほど明確な差はなかったが、
天然うなぎの方がやや身の弾力が強く、噛み応えが楽しい。
そして何より感動したのは、
主廚の骨処理の技術。
小骨を丁寧に取り除いてあり、
ストレスなく安心して楽しめる口当たり。
鰻をここまで滑らかに、ここまで美味しく仕上げられるのかと、
思わず顔がほころぶ。
「またすぐ来たい」と素直に思った夜。
こんなに満足感の高いうなぎごはん、なかなかない。