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お通し(卵焼き)
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サッポロラガービール赤星
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とり皮やき/合鴨塩やき
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とりもつやき
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さらしくじら
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さらしくじら
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櫻正宗
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大根おろし
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味噌おでん(柚味みそ)こんにゃく/ちくわぶ/焼き豆腐
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煮奴(豆腐/とりもつ/玉ねぎ)
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煮奴(豆腐/とりもつ/玉ねぎ)
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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
ひとり呑みのこの日、江戸時代の角打ちから続くお店へ。創業は安政3年（1856年）。安政の大獄や福沢諭吉による蘭学塾創設の2年前。桜田門外の変の4年前。もちろん東京最古の居酒屋。
歴史の重みを感じる門構え。空き席があってくれとの願いを込めて引き戸を開けると、そこはまるで映画のセットのような店内。ちょっと明るい仙台の源氏のような雰囲気。
カウンターの端に案内される。レトロな店内とカウンター内側を一望出来るベストポジション。
銅壺、串焼台、奥場と行ったり来たりするお母さんが、忙しい中で初見の自分へ丁寧にご説明くださり、以後メニュー選びはお母さんと相談しながら。そういえば先週西の方で逆のことがあったなあと回想。
◆お通し(卵焼き)
上品で静かな江戸の入り口。
◆とり皮やき/合鴨塩やき
素敵な焦げ目。パリッと且つ脂滴る皮と塩の効き具合が良いジューシーな合鴨。
◆とりもつやき
鮮やかなとりもつをしっかり火入れ。赤星が進む。
◆さらしくじら
鯨の尾ひれ茹で。ゼラチン質でコリコリ食感を酢味噌で味わうオツな一品。
◆大根おろし(特別なおろし金＋しらす)
目に付いた大根おろしの値段。お母さんに特別な大根を使っているのか聞いてみたら、特別なおろし金を使い味を引き立てているそうだ。行きましょう。
粗目のようで口当たり良く、大根の甘みが端から端まで途切れる事なく続く。添えられた茹でシラスの塩味が良いアクセント。
◆味噌おでん(柚味味噌)
◇こんにゃく
◇ちくわぶ(もっちり)
◇焼き豆腐
お母さんがオーダー先が見つからず困っていた品。それ僕ちゃんと払って食べますと立候補。
あら甘く濃厚な柚子味噌で味わう3連。久しぶりに美味い味噌おでん。いつも敬遠する味噌おでんだが怪我の功名。
◆煮奴
◇豆腐/とりもつ/玉ねぎ
とりもつなべの出汁をじっくりと吸わせた豆腐に、くたくたの玉ネギと、とりもつが添えられる。お酒がたまらなく合う。
■サッポロラガービール赤星
今日一日の自分に乾杯。とくとくとくとく。良い音良い泡良い喉越し。
■櫻正宗
お酒は辛口中心のラインナップ。甘めの櫻正宗をチョイ温燗で。目の前の銅壺の燗付け器が眩しい。
品切れだった“うなぎくりからやき”と、あえて次回の宿題に残した“たたみいわし”を求める再訪を誓った。
お店にあるたった一つのルール。それは女性だけの入店が禁止。グループでもNG。必ず男性がいること。これは先代女将の遺言とのこと。
江戸時代から繋ぐ伝統に触れたとても有意義なほろ酔いの時間でした。