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海老と私
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海老
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オーナーの津田さん
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開店１７時と同時に入店
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シャトーブリアン
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シャトーブリアンを、ソースにつけて
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ホタテは、しょうゆにつけて
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松茸
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鮭といくら
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栗
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しいたけの海老づめ
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あられをまぶしたご飯を揚げて、出汁をかけるお茶漬け
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あられ揚げ茶漬け。お箸で崩したところ
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クレームブリュレのアイス
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クレームブリュレのアイス
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梅酒ロックとお茶
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津田さん
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津田さん
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カウンターからの揚げ場
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食材の説明をする津田さん
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食材の説明をする津田さん
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基本メニュー
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追加メニュー
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外観
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地下鉄市役所駅を出たところの看板
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金シャチ横丁の看板
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金シャチ横丁の案内図
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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
女性向け研修会社(株)シェリロゼ代表で、人材教育家、メンタルトレーナー、マナー講師の井垣利英です。
http://www.c-roses.co.jp/
我が家では、串揚げ＝『つだ』です。その『つだ』が、名古屋城に新しく出来た「金シャチ横丁」に新店舗を出店。人気店ですので、特に夜は、予約をしないと入れません！ 必ず事前に予約をしてから、行ってくださいね。
名古屋城は、大相撲名古屋場所が行われる「愛知県体育館」も近所にあります。当然、コンサートや大相撲の帰りに立ち寄ろうとしても、いつも満席です。
さてこちらの新店舗は、白木造りで清潔感があってオシャレです。オーナーの津田さんが串揚げを揚げるカウンターと、別にバーカウンターがあります。奥にテーブル席があります。
予約の段階で、カウンター席を指定すると、どちらのカウンター席が希望なのか？ 聞かれます。私はもちろん、津田さんが揚げているのが見えるカウンター席を予約します。
私たちは『串揚げ１０本コース』にして、串揚げを１０本食べてから、気に入ったものを数本、追加するようにしています。『串１０本コース』は、「串揚げ１０本、あられ揚げ茶漬け、デザート、エスプレッソ」がセットになっています。
串揚げは、アレルギーなど苦手なものを最初に聞かれて、基本的に「お任せ」で揚げてもらうのです。仕入れの関係や季節によって、食材が違っています。８月の中旬にも来ましたが、８月下旬の今回は、また違う串揚げを楽しむことが出来ました。
津田さんの食材へのこだわりは、素晴らしいです。例えば、「栗」の串揚げが出てきましたが、これもブランデーと砂糖でじっくり煮込んで味をしみこませた、手間をかけた栗を揚げているのです。単に、新鮮な食材を揚げているだけではないです。
『つだ』の創作串揚げは、下ごしらえに時間をかけて、揚げているのです。だから何を食べても、美味しいに決まってます！ 最初に出てくる定番の「海老の串揚げ」は、足がついています。これは、津田さんいわく「新鮮な証拠」なのだそう。揚げかたも、半生！ お寿司に使える新鮮な海老を、揚げているのです。
名古屋の観光名所＝名古屋城にあるので、分かりやすい。油っぽくない、本当に美味しい串揚げを、是非、食べてみてください。ごちそうさまでした。