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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
茶碗蒸しは蒸物ではなく、元は汁物らしい。
秀逸な茶碗蒸しをいただきながら、
愉しいお話を聞かせてくれる大将。
この世の情報のほとんどは、
知らなくても生きていける。
食べものも同じで
たとえば寿司だって知らなくても
生きてはいける。
だけど知れば人生はより愉しい。
今日も寿司に感謝。
寿司寿司うるさいけど、
寿司の前に先付け、前菜亜、茶碗蒸し。
焦らされて、でもほだされて、
ようやくお寿司が続々と。
どれも美味しかったという感想は
相手にとって嬉しいんだろうか。
実際そうだとしても、
自分に置き換えたら「感想なし」
とも聞こえる。
握りで言えば、
一生噛んでいたい赤貝、
どう考えても美味い紫蘇入りのトロたく、
甘さが溶けるバフンウニ、
山椒に褒賞をあげたいくらい合う煮穴子。
新しい感動が次々。
料理でいえば、
歯ごたえだけで泣けるナマコ酢、
出汁が決め手の茶碗蒸し、
いくらでも食えるいくらのワンスプーン。
名前を失念したが頭から食える焼き魚。
これ、ほんの一部だけど、あえて上げるならこれ。
美味すぎるサツマイモのアイスを入れようか悩んだが、
これはこれ。デザートだしな。
ウニの握りは手のひらにそっと。
寿司は手で食うと5％美味くなるらしいが、
感覚的には20％美味くなる気がした。
手から手へ。
なんか戻ってきた気がするね。
極会席
●座付 本日の先付け
●前菜 本日の前菜盛合せ
●蒸物 茶碗蒸し
●刺身 本日の刺身
●一の握り
●焼物
●二の握り
●いくらのワンスプーン
●小丼
●酒菜 本日の小鉢
●巻き物
●留椀
●甘味 本日の甘味