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下段も脚肉ギッシリ
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お通し
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枝豆
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ハタハタ
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お出汁
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じゅんさい
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大きい!
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トマト
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アスパラ
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女将のオススメ盛
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ギバサ
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出汁茶漬け
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〆のおうどん
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入口は小さく低い
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川側の看板
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第一候補炉端焼店の予約が取れず
第二候補のこちらに滑り込み。カウンターが取れず小上がりの座敷席。
予約時に「カニ面」もお取置き。
18時訪店時は先客1名→あっという間に満席。
予約ナシでは入れない状態。
おでんにも使用しているお店特製のお出汁は
最初にお猪口で出されます。透明であっさりだけど深みがある。厳選材料で拘った出汁を使っているそう。
関東のおでんは煮込むほどに練り物の味が出汁に滲み出て甘く濁ってくるがこちらの出汁は澄んで透明。美しい。
色々食べて飲んで ツレは最後に出汁茶漬けをたべて、さぁ帰ろ と席を立つと
「最後におうどん出ますよ」と再着席。
稲庭うどんかな?プチサイズのうどんをいただいて会計。出口ではスタッフさんが火打石で
「切り火」をして送り出してくれました。
銭形平次のおかみさんが平次親分が出かける時にしていた切り火。時代劇でしか見たことなかった
切り火。体験しちゃった!
また冬に来たいなぁ〜