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お酒は越乃景虎の梅酒500円
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落花生豆腐と春日鯛の黄身酢おろし
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落花生豆腐はふわつるののど越し
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春日鯛は酢で〆てあり、味にメリハリがあります
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かつおの土佐造り
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柔らかく、生臭みが一切なく美味!
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奥入瀬蒸し
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パセリの緑がとてもキレイ
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ひりょうず
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外はカリッと、中はなめらか
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白鯛若狭焼き
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良い具合にお塩が振ってあり、ふんわり食感
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車海老と甘藷の天ぷら
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活きていたので鮮度抜群
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甘藷の天ぷらは甘くてスイーツのよう
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穴子の握り(2人前)
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良い穴子が入ったそうで、こんなに柔らかふっくらなものは初めてでした
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鯛茶漬け
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キリッとした濃いめの味つけ
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お味噌汁
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透明感のある焼きネギが甘くて美味しい
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デザートは桜餅で、あんを包むタイプではなく斬新
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優しい甘さとほどよい塩気
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店主が目の前で調理しています
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店内
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田酒など珍しいお酒が多い
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食事メニュー
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飲み物メニュー
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外観
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取引先のお相手と食事をすることになったので、以前にお邪魔してとても美味しかったこちらの割烹に再訪。レビューも2回目です。
前回はコース料理だったので、今回は単品メニューからそれぞれ好きに選ぶことにしました。
お腹が空いていたので、初手にうな丼。身がとろけるような食感で、美味しすぎ。肝吸いは薄めのお味で、うなぎの脂を軽くしてくれ、次の料理に向けて舌をリセット。
そして、牡蠣の松前焼きというのを注文。
どういうものかな?と思っていたら、大将は牡蠣と柚子皮を昆布で挟み、炭火で焼いていました。
「これは絶対に美味しいやつですよね…」とお相手も見つめています。
大粒の牡蠣に柚子と昆布の香り。何ともお酒が欲しくなります(この日は車で来たので…)。
大将から「今日はサツキマスが入っていて、15時まで活きていたやつですよ」と。寡聞にしてサツキマスというお魚を知らなかったのですが、今はだいぶ珍しくなってしまったそう。
シンプルな塩焼きは、しっとりとした身を邪魔せず引き立ててくれています。
実にハイクオリティなお店で、この日もとても満足しました。
お皿は高級なものでなく、あしらい物も少ないのですが、それでコストを下げてくれているとのこと。
この低価格は大将の色んな努力があって成り立っているのだと感心しました。
ふだんは大将一人なのでお料理が出てくるまで少し時間がかかり、お酒を飲みながら待つなど、時間に余裕のあるかた向けと思います。