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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
200℃の油の中で衣に含まれる水と油が逆転する
現象を利用し、食材によって脱水を調整して
天ぷらでありながら「焼く」「蒸す」「炊く」
まさにサイエンスです。
例えば東京では珍しいイタチうおいたちうお。
水分を残す蒸しの技術でふわふわに仕上げる。
これがフライには不可能な、天ぷらの基本の
型だそうです。
逆に、ベニテグリは強めに脱水をかける事で
餌で食べている小エビの味まで引き出すとの事。
南瓜は、皮をメイラード反応で香ばしく焼く。
脱水し過ぎず、中はねっとりしっとりという
天ぷらの醍醐味を味わえます。
トラフグは、昆布締めの必要なく寝かして出た
素材そのものの旨味を、天ぷらで極限まで
引っ張り出していただきます。
唐揚げのイメージありますが、これまた激ウマ。
その後も春を感じさせる千葉のスナップエンドウ、
刺身で食べるより柔らかいヤリイカ、
蒸しながら焼く、天ぷら屋のフライドポテト
圧巻は巨大サイズのたいらぎ貝。
たまたまこの日に入手したとの事です。
旨味はホタテの20倍。うますぎます。
次はいつたべられるか。
甘鯛の松笠焼きに新玉葱ソース。
ミディアムレアの天ぷらにイタリアンの要素を
掛け合わせるという斬新な発想。そして美味い。
これもメインを張れる豪華さでした。
卵焼き、ソラノイロの器でソーキそば。
まだ続きます。
みかん、サーターアンダギー、とちあいか。
キウイ、かりんとう等。デザートも全部天ぷら。
お腹パンパンで苦しい。。
そしてお土産は天かすと鰹節の悪魔のおにぎり。
今回は会員の方にご招待いただきました。
予約困難店ですが、最近2部制になったようで
17時～の部はたまに空きがあるようで狙い目です。
予約取れなくなる前に、またお金貯めて行きたい。