abicatさんが投稿したにい留（愛知/高岳）の口コミ詳細 [食べログ]

この口コミは、abicatさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

移転にい留高岳、新栄町、久屋大通/天ぷら

2回

夜の点数：4.5
- ￥50,000～￥59,999 / 1人
- 料理・味 4.5
  
  |サービス 4.0
  
  |雰囲気 4.0
  
  |CP 3.0
  
  |酒・ドリンク 4.0

2回目

2022/07 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.0
- | CP3.0
- | 酒・ドリンク4.0 ］
￥50,000～￥59,999

/ 1人

このお店に行くためだけに遠征する価値あるお店

天ぷら　にい留

久しぶりに席が取れました。このためだけに名古屋まで足を運びましたが、こちらのお店はその価値のあるお店です。東京移転前に来れて良かったです。

相変わらずの天ぷら前のクオリティ◎特に魚介の状態は高級鮨店にも劣りません。

海老の足からスタート。にい留さんの天ぷらはほぼ全て少量のお塩だけでいただけますが、塩無しでも美味いのがすごい。

どの天ぷらも間違いない美味しさですが特に他では食べられないものを以下に。

アオリイカ、ねっとりと甘い◎。

落花生◎。珍しい落花生の天ぷら。落花生の風味が口の中に広がり、鼻を抜けます。

鱧◎。鱧の天ぷらはこう来ましたか。ゼラチン質が柔らかく最高の仕上がり。

鮎◎。目の前で生きた状態から仕上げてもらえます。稚鮎ではありません。通常なら骨が硬くなるような成長した鮎ですが、匠の技で頭ごと全ていただけます。これはびっくり。

万願寺とうがらし◎。スペシャリテの一つというこちら。真っ赤に完熟した万願寺とうがらし。唐辛子から出る糖分で黒い焦げができるという一品。お見事でした。

海苔のうに乗せ◎。太っ腹に乗せられた雲丹に目が行きますが、主役は海苔の一品。雲丹が海苔を引き立てます。

もちろん、にい留さん節の効いたトークも健在。楽しい夜でした。
なかなか予約が取れないので行けないお店ですが、予約が取れるなら、このお店に行くためだけに遠征する価値あるお店です。
東京移転楽しみにしています。でも予約はますますハードル上がりそうですね。。。

ごちそうさまでした。

コロナ対策安心度　３

イチジクジェラート

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ジェラートマシン

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天丼

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穴子

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海苔うに乗せ

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茄子

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万願寺とうがらし

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鮎

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鮎

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牡蠣

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牡蠣

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鱧

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茄子

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とうもろこしすり流し

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とうもろこし

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鱚

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オクラ

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落花生

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アオリイカ

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海老

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海老

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海老の足

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海老の足

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もずくシャインマスカット

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もずくシャインマスカット

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タコ

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アワビ

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鯛

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銀杏

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2022/08/07 更新

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1回目

2020/02 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.0
- | CP3.0
- | 酒・ドリンク4.0 ］
￥50,000～￥59,999

/ 1人

口の中で溶ける衣、天ぷらの最高峰

にい留

天ぷら前のお造りやおつまみのレベルがとんでもなく高い。良い天ぷら店はネタの魚の質も一流で天ぷら以外の一皿が美味いのだが、こちらのお店も例にそぐわないどころか、お寿司屋さんのおつまみとして出されてもおかしくないくらいの質の高さ。
あん肝や茶碗蒸しなど手のかかるものも一口いただけば一切の手抜きがないことがわかる。
某有名寿司職人が冗談でうちより美味い魚を出すなと言ったとか言わないとか。

こちらのお店、最初から日本酒で間違いなし。
日本酒とともに酒器もこだわりのもので。銀座しのはらのオールドバカラを思い出した。

なんと天ぷら店で天ぷらが出される前にかなりの満足感が。こんなことは初めて。期待が膨らみます。

こちらの大将、天ぷらをあげる粉の秘密まで惜しげも無く明かしてもらえます。冷蔵庫で凍る直前の−45度まで冷やされている粉も見せてもらえます。きめ細かい粉でグルテンができにくいそうです。
塩も確かフランスの最高級のもの。

海老の足からスタート。香ばしい。
海老が二尾。初めは塩もつけずにいただきます。中はレア。噂に違わぬとても良い火入れだ。
それ以上に驚かされるのは独自の軽い衣。口の中で溶けるんです。

さらに火入れで驚いたのがイカ◎中はレアでお寿司やさんで食べるイカのようにねっとりとした食感。よくありがちなゴムのように揚げすぎたイカとは雲泥の差。唸りました。

そしてそら豆◎。これがまた見事。食べる前からそら豆の香りが鼻を突く。こんなにも香るそら豆の天ぷらは初めての体験。中はやや浅い火入れでホクホクよりもシャキッとした感じ。

天ぷらでは鉄板の鱚。近頃はなかなか手に入らないそうで、某天ぷら屋のご主人も今は入れてないと言っているほどの鱚。こちらのお店では入ってます。さすがですね。

そして揚げているところの細かい気泡を見て欲しいと写真まで撮ってくださる大サービス。

中がレアのホタテ、タケノコと続いて、、

圧巻は牡蠣でしたね◎。大きめの牡蠣が丸っと揚げられています。
何もつけなくて素材の濃厚なお味が口の中に広がります。

アスパラは三等分してそれぞれにベストな火入れで。

そしてフワフワの穴子○。

ねっとりと甘い芋○。

時間を置くとまた変化するのが面白い。天ぷらのデザートとして秀逸ですね。

芋の天ぷらはてんぷらと和食山の上の丸十など山の上系でもいただけますが別物ですね。パサつき感は一切無し。にい留さんの芋の天ぷらはしっとりしています。

大満足の夜でした。
大将は初めてのお客さんにも気さくに話しかけてくださいます。高級店なのに堅苦しさは一切なし。

冷蔵庫に入れた天ぷら粉や、揚げ油の火を途中で消すなど、従来の天ぷらの常識を覆す高い揚げの技術。塩なしでもいただける天ぷらは素材の良さが光ります。

大将の天ぷらに対する熱い想いが伝わりました。今日のカウンターのお客みなさん感嘆して極上の天ぷらを堪能できました。

予約サイトで広く予約できて、常連さんだけのお店にはしないという心意気も嬉しいですね。

遠い場所で予約困難、なかなか簡単に行くことはできませんが、まだの方は是非一度は体験することをおススメしたい。そんなお店でした。

ごちそうさまでした。

写真は仕様で提供順逆

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天茶

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天丼

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芋

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芋

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穴子

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椎茸

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小柱

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のどぐろ

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アスパラ

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アスパラ

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アスパラ

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渡り蟹

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牡蠣

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牡蠣

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竹の子

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ホタテ

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ホタテ

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鱚

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細かい気泡

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細かい気泡

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ふきのとう

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白魚

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そら豆

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イカ

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海老

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海老

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海老

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海老

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塩

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レトロな器

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のれそれ

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茶碗蒸し

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あん肝

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お造り

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お造り

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お造り

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2020/03/27 更新

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abicatさんが投稿したにい留（愛知/高岳）の口コミ詳細

移転にい留高岳、新栄町、久屋大通/天ぷら

ジャンルから探す

予算

営業時間

abicatさんが投稿したにい留（愛知/高岳）の口コミ詳細

移転にい留高岳、新栄町、久屋大通/天ぷら

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備