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名物とうめし【Oct.2018】
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おでん【Oct.2018】
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鶏皮、ねぎま、砂肝、せせり、レバー、鶏つくね【Oct.2018】
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鶏皮、肉付軟骨【Oct.2018】
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肉付軟骨のうら側【Oct.2018】
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名物とうめし～崩します～【Oct.2018】
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名物とうめし～ご飯はわりと汁だくです～【Oct.2018】
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ごぼうまき、だいこん、はんぺん【Oct.2018】
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ごぼうまき、だいこん、はんぺん【Oct.2018】
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だいこん《断面》【Oct.2018】
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牛すじ【Oct.2018】
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アボカド【Oct.2018】
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はんぺん～割りました～【Oct.2018】
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もろ味噌きゅうり【Oct.2018】
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瓶ビール《札幌赤星》【Oct.2018】
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厨房の様子【Oct.2018】
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店舗外観【Oct.2018】
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外看板のメニュー【Oct.2018】
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メニュー【Oct.2018】
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メニュー【Oct.2018】
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メニュー【Oct.2018】
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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
東京出張の際に訪問しました。この訪問の１ヶ月ほど前に〆で軽く立ち寄って食べたとうめしの味が忘れられずに２回目の訪問です。
この日は姪っ子ちゃんとふたり、それぞれにお好みでおでんや串焼きを注文しお酒と共にいただきます。
まずはおでん、色濃く染まったおでんはしっかり味が染みていますね～。出汁自体はそれほど辛くないのですが、タネは全体にちょっと辛めかなぁ。見た目ほどではないですけれどね。
大根の断面はきれいなグラデーション、外側は出汁が染みていて内側は素材の味が残っていて、味わい的にもイントネーションがあって美味。牛スジもほどよく煮込まれていてホロホロとやわらかくて美味しいなぁ。どのタネも美味しかったですが、アボカドだけは個人的にちょっと微妙かなぁ、、
前回訪問時は焼き物のオーダーストップ後でしたので串焼きは今回初めていただきましたが、串焼きもおでんに負けず劣らず美味しいですね～。
気持ち小振りになカットは食べやすくて個人的には好み。どの串もフレッシュ感があってしっかりした旨味があり、焼き加減や塩加減も文句なしの美味しさ。そして塩も美味しいけれどサラリとしているタレがまたいいですね～。おでんは濃い口ですが串のタレはわりと薄口で繊細な味わい。
おでんと串焼きとを一緒に食べるのには濃淡のバランスが取れていて良いのかもしれませんね。
そして１番のお目当てのとうめしを〆にいただきます。出汁にしっかり浸かったフワフワのお豆腐を崩しながら出汁がかかっていて汁だく気味のご飯と一緒にかきこみます。豆腐の旨味とご飯の旨味と出汁の風味が相性バッチリで絶妙な美味しさ美味しさなんですよね～。卵かけご飯のような感覚で毎日でも食べたい美味しいご飯です。
おでんも串物もとても美味しいですが、やっぱりとうめしはここでしか味わえないオンリーワンな美味しさ。東京に住んでいたら、足しげく通っちゃうこと間違いなしだろうなぁ。
とっても美味しいおでんに串にとうめし、ごちそうさまでした～(*´∀`)♪