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看板
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内装
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-
開運
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開運
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揚げ胡麻豆腐
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揚げ胡麻豆腐
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お椀
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お椀
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田酒
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田酒
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ぶりの昆布〆
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ぶりの昆布〆
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個室から
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ふぐ
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ふぐの揚げ物
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とらふぐの刺身
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しょうさいふぐの揚げ物
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磯自慢
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磯自慢
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さわらの炙り
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さわらの炙り
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さわらの炙り
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八寸
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-
はさみ揚げ
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-
白子焼き
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-
？
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-
あんきも
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-
のどぐろ
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-
のどぐろ
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-
天寶一
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-
天寶一
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-
炊き合わせ
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-
炊き合わせ
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-
土鍋ご飯
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-
食事
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-
土鍋ご飯
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-
お新香
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-
ちりめん山椒
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-
赤だし
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-
土鍋ご飯
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-
おこげ
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-
おこげ
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-
わらびもち
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-
わらびもち
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-
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-
お店
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-
きんぴらごぼう
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-
きんぴらごぼう
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-
香の物
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-
香の物
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-
揚げ胡麻豆腐
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-
揚げ胡麻豆腐
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-
揚げ胡麻豆腐
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-
炊き合わせ
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-
炊き合わせ
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-
藁焼き
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-
赤出汁
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-
赤出汁
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-
鰹わら焼き
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-
ご飯
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-
鰹わら焼き
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-
鰹わら焼き
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-
鰹わら焼き
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-
鰹わら焼き
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-
ポン酢
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-
さわらの幽庵焼き
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さわらの幽庵焼き
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さわらの幽庵焼き
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お代わりご飯
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-
さわらの柚庵焼き
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-
かぼちゃのアイス
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-
かぼちゃのアイス
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お店
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-
外メニュー
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-
揚げ胡麻豆腐
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-
揚げ胡麻豆腐
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-
すずき焼霜とそうめんの鱧出汁すまし仕立て
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-
すずき焼霜とそうめんの鱧出汁すまし仕立て
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お椀
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-
お造り
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-
お造り
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-
冷酒
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-
かつをわら焼き
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-
かつをわら焼き
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-
八寸
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-
白だつ煮あわび
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-
梅肉がけ
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-
ぐじ白扇揚げ・うなぎ棒寿司・もろこしあられ揚げ・赤万願寺
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-
京鴨・賀茂茄子
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-
京鴨・賀茂茄子
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-
松茸と鱧の小鍋
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-
松茸と鱧の小鍋
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お食事
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お食事
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土鍋ご飯
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おこげ
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わらびもち
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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
およばれで訪問。個室に通される。仲居の男性がとても丁寧。
生ビールとともに、一品目は、揚げ胡麻豆腐。揚げ出し風で、ほのかに胡麻が香る感じでおいしい。
次のお椀は、それぞれ蓋の裏側の絵が違うもので出されていて、私のものは、京都の嵐山は渡月橋のようだった。
その中身は、すずきの焼霜。上にそうめんが乗っていて、出汁は鱧で、すまし仕立てとしている。炙ってあるので身がくずれず、出汁がすばらしい。
続いて、お造り。ここで、冷酒に切り替え、純米のおすすめを頂く。お猪口は好きなものを選ばせてくれる。涼しげなガラスのものを選ぶ。
お造りは、炙った金目と、軽く〆た鯖。薬味でさっぱり食べさせる。
そして、こちらの定番、かつをの藁焼き。皮目の香がやはりよい。
そのあとは、八寸。八寸の内容は、まず、白だつ煮あわび。白だつは、白ズイキで、あわびの下に敷いてある。あわびは、肝と併せて、お酢のジュレがかかっている。
次に、ぐじの白扇揚げ、うなぎの棒寿司、もろこしのあられ揚げに赤万願寺が添えられている。もう一品は、これもかつおだったか、梅肉であっさりとに付けたもの。
煮物は、京鴨・賀茂茄子の煮おろし。白髪ねぎとおろしでさっぱりと食べられる。
さらに、松茸と鱧の小鍋が登場。夏の終わりと秋の始まりが共存している小鍋。
お食事は、炊きたての土鍋ご飯を見せてもらう。盛りはわずかでお代わりで頂く。今日のお米は、宮城のもちみのりということで、あまり出回っていないお米だそうだ。
いっしょに添えられる香の物がまたきれいで、これだけで呑める感じのものばかり。ご飯をお代わりしたあとは、おこげを堪能した。
最後にやわらかい、わらびもちが出て終了。
今日のコースは、全体にさっぱりと夏らしく食べさせる細かな工夫が随所に施されていて、ひとつひとつ味わいながら、頂きました。
2014年8月： はじめてお昼に訪問。なんとなく予感がして電話してみたら、やはり11時半のみOKということで2名で予約。
カウンターの席に通されて、ご主人がご挨拶とともに調理をはじめる。今日は、かつをの藁焼きと旬魚の焼き物のセットのランチをお願いしてあった。
最初に、香の物と鰹につける塩が出される。切干大根からスタート。とてもきれいで、とてもあっさりとした味付けが食欲をそそる。ご主人にお聞きして、写真を撮らせて頂く。
続いて、揚げ胡麻豆腐が登場。昼も夜もかかせない一品は、表面のぱりっとした食感と、中の胡麻の香りがとてもよい。連れも、この胡麻豆腐には感激していた。
続く野菜の炊き合わせは、一口で食べてしまった里芋のおいしさが際立っていた。かぼちゃは甘く、なすもよく味が染みて、おいしい。このあっさりめのあんが、とてもおいしくて、供えられているスプーンですべて頂く。
ここで、藁の準備がはじまり、毎朝空輸されてくる鰹を焼きますと、ご主人が話される。燻製のように香りをつけた後、皮目を炙りますとのこと。
まずはそのまま、次に塩で、そして別に出されるポン酢で食べていく。きれいな鰹の炙った部分と生の部分のコントラストもよくわかり、炊き立てのご飯が進む。今日のお米は佐賀産だった。これも最初はそのまま食べて、味わう。これだけ食べていたいようなご飯。
早めに出される赤出汁をここでゆっくり頂く。細かく切った豆腐となめこが入っている。
今日の焼き魚はさわらの幽庵焼だったが、最初から時間をかけてじっくり遠火で焼かれている。ふっくらとしていて、家庭ではこうはいかない。一杯目のご飯を鰹で完食していたので、お代わりを頂く。大根の食感を残したおろしといっしょに食べると、味が複雑になって、またおいしい。
デザートは、かぼちゃのアイスに黒糖のみつがかかったもの。かぼちゃの甘さだけでもおいしい。
2品のセットは、夜のコースのいいとこどりのようで、すばらしい。予約をしないとなかなか入れないかもしれないが、至福の1時間になることは間違いない。
2014年12月： ６名で個室での忘年会。一度ここで宴席をと思っていたので、やっと来れてまずは感激。
生ビールの人が4人と、2人は日本酒で、純米づくしで行く。静岡は掛川の開運。
早速、名物、揚げ胡麻豆腐が出される。揚げ出し豆腐風の胡麻豆腐はいつも最高。
お椀が出て、ふたを開けると、そこは東海道五十三次になっていて、私のは四日市だった。中は、2色のしんじょうに大根をかぶせてあって、あっさり上品においしい。
お酒を青森の田酒に。これは特別純米。
料理は、ぶりのお造りが出てきた。聞くと、ぶりの昆布〆だという。そのままで食べてみると、よく味が染みているが、せっかくついている酢味噌でも食べてみる。
次に、ふぐが出されて、刺身の方は、とらふぐで、皮もついてもみじおろしがのっている。揚げ物の方は、しょうさいふぐだという。これは文句なく、おいしい。
ここで、お酒は、静岡の磯自慢、純米吟醸。
次は、かつをのたたきかな？と待っていたら、今日は、水揚げがなく、代わりにさわらの炙りだったが、これも美味。
ここまででも、十分なのだが、ここで、八寸の登場。れんこんですり身をはさんだはさみ揚げと里芋だったかな、そして、白子焼きを生のりにのせたもの、いくらと？の和え物、そして、あんきも。どれも丁寧な仕事ですばらしい。
日本酒は、広島の天寶一、中汲み千本錦。
焼き物は、のどぐろの子供というべきか。全部、頭から食べられるのもいいね。
炊き合わせは、穴子、大根と青物。ゆずがたっぷりで香りがよい。
最後に、土鍋ご飯。実は、こちらの一番の特徴は、このご飯ではないかと思う。炊き方を聞いたら、蒸らす直前に一度ふたを開けて、かき混ぜるのだそうだ。この御法度とされる部分が経験上たどりついた技なのだとか。毎回、お米もちがうが、すばらしい。
見た目にもとても綺麗なご飯は、お代わりもいただき、おこげも出してくれる。お新香とちりめん山椒と赤だしがセット。
デザートは、今日は、わらびもち。これは、ぷるぷるで特徴のあるわらびもち。
今日のお料理は、同席の皆さんにも、満足してもらったと思う。
ちなみに、こちらは、オーナーが銀座で別の店を出したので、料理長がぐっと若くなっていたが、ぜひこの味を続けて頂きたい。