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朝獲れのもちガツオ
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本日の天ぷらの食材
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外観
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外観
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暖簾
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外観
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外観
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内観
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一以貫之
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内観
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セット
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日本酒 酔鯨 すいげい 純米吟醸 吟麗 Summer(高知)
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日本酒 酔鯨 すいげい 純米吟醸 吟麗 Summer(高知)
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日本酒 酔鯨 すいげい 純米吟醸 吟麗 Summer(高知)
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本日の天ぷら食材
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朝獲れのもちガツオ
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オコゼのお椀
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オコゼのお椀
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オコゼ
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車海老
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本日の天ぷら食材
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もちガツオ
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もちガツオのお刺身
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もちガツオのお刺身
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もちガツオのお刺身
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もちガツオのお刺身
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鳥貝と赤貝と山菜
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酢味噌
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鳥貝と赤貝と山菜 酢味噌
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鳥貝
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赤貝
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鳥貝
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鳥貝
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お浸し
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わらび
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赤貝
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-
あさりの酒蒸し(愛知 姫島 在来種)
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あさりの酒蒸し(愛知 姫島 在来種)
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あさりの酒蒸し(愛知 姫島 在来種)
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天ぷら セット
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日本酒 鍋島 純米吟醸(佐賀県)
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天然大車海老 レア目
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天然大車海老 レア目
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天然大車海老 レア目
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天然大車海老 しっかり火入れ
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天然大車海老 しっかり火入れ
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アスパラガス 根元
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アスパラガス 根元
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アスパラガス 頭
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アスパラガス 頭
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しいたけ (春野)
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しいたけ (春野)
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しいたけ (春野)
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メイタカレイ
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メイタカレイ
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メヒカリ
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メヒカリ
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新玉葱
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-
新玉葱
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箸休め フルーツトマト(掛川)
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箸休め フルーツトマト(掛川)
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箸休め フルーツトマト(掛川)
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箸休め フルーツトマト(掛川)
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アオリイカ
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アオリイカ
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アオリイカ
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アオリイカ
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三連結よしえび (浜松 芝海老)
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三連結よしえび (浜松 芝海老)
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三連結よしえび (浜松 芝海老)
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うど
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うど
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特大穴子
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特大穴子
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特大穴子
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特大穴子
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-
特大穴子
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〆手打ち蕎麦(蕎麦粉 長野)
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〆手打ち蕎麦(蕎麦粉 長野)
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〆手打ち蕎麦(蕎麦粉 長野)
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〆手打ち蕎麦(蕎麦粉 長野)
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〆手打ち蕎麦(蕎麦粉 長野)
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〆手打ち蕎麦(蕎麦粉 長野)
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〆手打ち蕎麦(蕎麦粉 長野)
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〆手打ち蕎麦(蕎麦粉 長野)
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さくらんぼのソースのデザート
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さくらんぼのソースのデザート
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さくらんぼのソースのデザート
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外観
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外観
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外観
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外観
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日本酒 酔鯨 すいげい 純米吟醸 吟麗 Summer(高知)
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オコゼのお椀 (水と醤油のみで炊いた)
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もちガツオのお刺身
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鳥貝と赤貝と山菜 酢味噌
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あさりの酒蒸し(愛知 姫島 在来種)
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天然大車海老 レア目
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天然大車海老 しっかり火入れ
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アスパラガス 根元
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アスパラガス 頭
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しいたけ (春野)
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メイタカレイ
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メヒカリ
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新玉葱
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フルーツトマト(掛川)
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アオリイカ
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三連結よしえび (浜松 芝海老)
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うど
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特大穴子
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特大穴子
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〆手打ち蕎麦(蕎麦粉 長野)
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さくらんぼのソースのデザート
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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
静岡県浜松市中央区元城町222-25 アルスビル 1Fにある日本料理 勢麟さんに訪問しました。
完全予約制の予約困難店ですが、ご縁があって18:00に予約して訪問しました。
日本料理店ですが、季節によって提供する料理が異なります。
1～3月 河豚屋
4〜5月 天ぷら屋
6～7月 海の状況により未定
8～10月 天然鰻屋
11～12月 河豚屋
メニューは、おまかせコースのみ。
コースは二部制で18:00〜と21:00〜
長谷部敦成大将が自ら、その日に仕入れた静岡中心の新鮮な素材をふんだんに使用したおまかせコース。
仕入れの状況で、その日の1番良い素材を使っているのでメニューや材料は代わり、正に一期一会のコースと言えますな！
イチョウ一枚板のカウンター8席で、清潔感のある和調で落ち着きある雰囲気の店内で、正面には「一以貫之」(一を以て之を貫く)という額が飾ってあります。
〈日本酒 酔鯨 すいげい 純米吟醸 吟麗 Summer(高知)〉
『おまかせコース』
オコゼのお椀 (水と醤油のみで炊いた)
もちガツオのお刺身
鳥貝と赤貝と山菜 酢味噌
あさりの酒蒸し(愛知 姫島 在来種)
〈日本酒 鍋島 純米吟醸(佐賀県)〉
［天ぷら］
天然大車海老 レア目
天然大車海老 しっかり火入れ
アスパラガス 根元
アスパラガス 頭
しいたけ (春野)
メイタカレイ
メヒカリ
新玉葱
箸休め フルーツトマト(掛川)
アオリイカ
特大穴子
三連結よしえび (浜松 芝海老)
うど
〆手打ち蕎麦(蕎麦粉 長野)
さくらんぼのソースのデザート
入店すると飲み物を聞かれます。
ドリンクメニューはありませんが、好みを伝えると今ある中から出してくれますので、さっぱり飲みやすい日本酒をお願いしました。
はじめに長谷部大将から今日とれたばかりのもちガツオの姿を披露してくれました！
その後、お弟子さんから本日の天ぷらの食材も♪
どれも新鮮この上ない間違い無く美味い素材ですな！
1番はじめのオコゼのお椀から、水と醤油のみで炊いて、基本料理は、材料の味を生かすためシンプルにかつお節や昆布を使わずに新鮮な素材そのものの持ち味を引き出してやると長谷部大将は言う。
オコゼの旨味が十二分に引き出されたお椀ですな！
もちガツオ刺身は、今まで食べたカツオとは全然違う弾力がありモチモチな食感♪
鳥貝と赤貝と山菜の酢味噌は、赤貝をマナ板で叩いて締めて、食感も旨味もヤバいですな！
あさりの酒蒸しは作っている所みましたが、あさりに日本酒 開運(静岡)を一升瓶からドボドボ入れてましたな！笑
天ぷらに行く前にもう一杯 天ぷらに合う日本酒を♪
天ぷらは値段が高騰しているという車海老から始まり、レア目としっかり揚げた物と食べ比べ！
どの天ぷらも新鮮で極上な食材なので衣で旨味を封じ込められ、流石に美味いですな。
箸休めのフルーツトマトもフルーツのように甘かったな！
〆は長野の蕎麦粉を使用した八.五割の手打ち蕎麦！
天ぷらと蕎麦いいじゃないですか♪
細打ちの手打ち蕎麦も美味しい！
最後のデザートは系列店で出しているメニューらしく、最後の最後まで食材の旨味を堪能できる内容でした！
素材の持ち味を最大限に引き出すと言う他店とはレベルの違う味は若き大将の力量に留まらず、人脈や生産者、スタッフに恵まれた証と言えますな！
大将、そしてお弟子さんのこれからの伸びシロも楽しみですな！
とても美味しくいただきました。
また別の季節にも是非訪問したいです。
ご馳走様でした。
#勢麟
#日本料理
#天ぷら
#おまかせコース
#新鮮な素材の良さを引き出す料理
#浜松
#静岡