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見た目より想像以上の柔らかさ
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焦げ色は強くなく、蒸しあり関東風焼きは関西風
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お膳の状態、シックな器、落ち着いた雰囲気
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肝吸いの肝はぷりぷりだ
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名脇役の香の物
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ご飯の方に山椒をかけて味変
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非常に柔らかく香ばしいうなぎ
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半身終了、あと半分柔らかさを堪能
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背開き皮目に見える焼き色は独特
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最後の一枠
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お店の能書き
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お品書きの一部
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うなぎが踊っているような楽しいお膳立て
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暖簾を潜ると履き物を靴箱に入れ上がる
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店先の設えは古いお蔵のイメージ
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通り沿いの「いちのや」さんの看板
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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
渋谷からも徒歩圏内。京王井の頭線神泉駅が最寄り。旧山手通り沿いにある、天保3年（1832年）創業の老舗、鰻屋「いちのや」さん。
休日は予約客で混み合うが、今日は休日でも天気が悪く開店11時半同時に入店したため予約せずに滑り込めた。
お客様が来店してから捌き蒸し焼きするので、供するまで40〜50分の時間を要す。食事には余裕を持って臨むと良いだろう。
本日は、うなぎ一尾の「お重」（¥5,200税込み）肝吸い（¥300）を注文。
全体的にしっかりと蒸された関東風。だが、焼きは関西風。その食感は極めて柔らかく、醤油の効いた年代物のタレは、長年熟成された味わいを感じる。
一口頬張ると、口の中にうなぎの風味がトロけ、炙りの妙義でうなぎの香りも高く、おかげで一口づつ味わいを楽しむことができる。
最後はご飯の方に山椒をかけて味変。見事な味わいだった。捌き立て、焼きたてに拘り、時間をかけて蒸した関東風うなぎを満喫できる。
今度は白焼を食してみたい。
お支払いカードも可能。
ご馳走さまでした。