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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
日本有数の漁場・駿河湾を有し、温暖な気候から農業も盛んな静岡県。海と陸の食材の宝庫であるこの地で、全国の食通を虜にする天ぷらの名店が『天ぷら 成生』だ。
店主の志村剛生氏は、大学卒業後、静岡・焼津の割烹料理店で働くうちに静岡の食材の美味しさに衝撃を受け、料理人の道へ進んだ。6年半働くなかで8席の天ぷらコーナーを任されるようになり、独自の天ぷらを追求。2007年9月に独立し、『天ぷら 成生』をオープンした。
経験を重ねて導き出した志村氏の信条は、「天ぷらにする直前まで素材を極力さわらずに、その美味しさを体感してもらうこと」。食材選びには妥協がなく、魚介類は、焼津の老舗鮮魚卸『サスエ前田魚店』の店主・前田尚毅氏と毎朝相談しながら、その日のゲストに合わせて最高の状態のものを仕入れ、野菜は静岡の契約農家にスタッフが出向いて直接収穫。これらをゲストの目の前で活きの魚介類をさばき、野菜も提供直前まで皮付きのままで保管して、素材本来の美味しさを最大限に引き出せるように工夫している。
ナス、ヤングコーンにとてつもない感動をしました。
食材単品をここまでの領域で美味しくするのは、相当な技術だと思います。
とうもろこし(塩のみ)
はた(厚切、油さっとくぐらせた)
鯵、赤イカ
白めばる
アオリイカ
オクラ
丸ナス
ごぼう
キス
鯵
白甘鯛
ベビーコーン
サラダ
メークイーン(1時間揚げてた)
鮑、肝ソース
とうもろこし
イカ、ゲソと墨
ひめこだい
白甘鯛
天丼、天バラ
○点数基準(あくまで私の記録様です)
3.5以下 再訪無し
4.0以下 機会が有れば
4.5以下 また来たい
5.0以下 絶対来たい
○ステートメント
料理も得意ですが外食派です、仕事がら引きこもりなので強制的に外に出る為にもディナーの予定を日々押さえてます。
今ではディナータイムが1日で1番の至福のお時間。お酒も料理に合わせて飲むのが好きです！ひれ酒、ワイン、日本酒が大好き…♡
是非おすすめのお店やお酒が有れば教えて下さい♩
○SNS
メインInstagram
@a.p.a.p_2019
画家さんなのでフィードは作品ばかりですが、ストーリーやハイライトで美食情報発信してます♩
料理Instagram
@cook.cocov
○
世の中の『美食』という芸術/技術を尊敬します♩食べログを通して盛り上げていきましょう✴︎
#美食#美術
#アート#料理#芸術