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初手の温牡蠣にナック・アウツ！
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凍み豆腐を戻してサラリとした胡麻風味の汁で食わせる。芝麻醤でコッテリとさせないのが大人だよな
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クレッソンにじゃこ。クレッソンに滑油を感じさせないのにこの軽さ。
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#食べログ的に撮るとこうなる。
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滑蛋蝦仁と芙蓉蛋の解釈し直しみたいな感じ。
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甘すぎず、鹹すぎず、のったりもしていないこの掛けつゆが素晴らしい。
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ピーナッツもやしを炒めるですって？！ 考えつきもしないよね。
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これは水餃のたれ。
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どどん！
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#食べログ的に撮るとこうなる。
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#東京カレンダー風味 皮の歯応え、舌触り、風味が餡の調味を上回ってバランスさせられているところに、この割烹の出自への敬意を感じる。 #ギョーザは主食！
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豚の胃を地三鮮風に。ここに「抑制」と「滋味」を感じさせるのだから大したモンである！
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ニラソバビンボー！
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みろーん
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くぱぁ #やめなさい
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こんぬつわ。
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社会通念上のファッサード。
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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
見栄えが地味で、スッキリとまとめられたこの味わいの店が何年待ちの予約困難店と聞いて、世の中の食通さんも捨てたモンじゃないね、なんてエラソーな事を口にしたところ
いや、その予約困難というのがトロフィーになるレストラン・ハンターみたいなひとがいるのよ
と、肝煎りさんからやっつけられてひゃーとなる。
それにしても滋味深い。
初手の牡蠣なんてほんのり熱を加えたところに、軽く酢を効かせただけみたいな組み立てなのにどうしてもこんなに美味しいのかしら？
自問しつつ大いに満足。
次回は文字通り、いつ味わう事ができるのかな、否、そもそもその機会があるものか、と、自らの年齢を思い浮かべない、事もない。
尚、具体的な御菜の詳細は、別掲の写真ないし、写真のコメント欄に当たって頂きたい。