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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
大阪心斎橋にあるおでん屋さん。
いや、和食割烹といったほうがいいのかな。。
友人に連れていってもらいました。
うまく良さを伝えれるかわからないので、ホームページから、大将のこだわりがすごく伝わる文章を抜粋。
おでんに用いる食材は、自らの目で吟味したものを信頼を置く業者様から仕入れております。出汁を取るための鰹節には、火を入れても豊かな風味が損なわれない削りたての荒削りを使用。
大根や豆腐など、味をしっかり入れたいものは火入れ後に一度冷まし、最低でも3日かけて個別にじっくりと仕込むのが信条です。お出しする直前に一つ一つ小鍋で仕上げてまいりますので、お時間は少々いただきますが、その分だけ味わい深いおでんをどうぞお愉しみください。
そうなんです！
おでんの仕込みがすごくて、食べたら分かるのですが、普通のおでんとは別次元の美味しさ。
大将は割烹料理屋出身だそうです。
おでんを小鍋で温めている間、食べてもらいたい料理が出てきます。
すごくこだわりが感じられるその料理は、めちゃくちゃ美味しかった。
特に香箱蟹と〆鯖サンド！
最高でした。
おでんの美味しさは美味しすぎて、文章ではうまく伝えることができませんので、ぜひ直接食べてみてください。