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鶴と亀、こういう正月コースは無形文化遺産
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水揚げした産地のタグがつくカニ
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これみんな蟹です。奥が甲羅にカニみそ
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大きなフカヒレも
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はも
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フグ、薄いだけじゃなく、食感を引き出す職人技
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正月らしい京野菜に兎の文字も見えました
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正月らしい巾着型の器に、正月の和食らしさ
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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
焼き蟹が含まれる正月の夜コースを頼みました。昼間から夜コースが予約可能なのです。大きな蟹をカウンターの目の前で焼いてもらう贅沢をしました。正月コースは１月１５日までの最終に滑り込めましたが、カニも２月までの短い期間です。ちなみに京野菜も全て京都直送、どうせ豊洲市場からとっているとか思った私はここでも無知を晒すことになりました。
大きな蟹を目の前で焼いてもらうと蟹味噌からすべてがさまざまに調理され提供されるのが分かります。大きな脚などだけとか、今まで部分的にしか食べたことがない気がしました、あ、ウソだ。毛蟹とかアブラガニとか前に食べたけど、まあ別物でした。
焼き加減もわざと黒焦げに焼いてから、剥いて提供される脚。だからカウンターに座らされたのですね。香りが広い店内に広がり、一人で目立ってしまい恥ずかしいですが、説明を聞いてなるほどと分かる色々な日本食の技に素人なりに感心したのでした。二度美味しい、中居さんが料理の説明をするという本店にはない醍醐味なのですね。赤坂店は大箱だからサービスはどうなのかと知りもしないで誤解してました。