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活車海老
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野菜おかわり自由、れんこんチップス
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青森県産 ほたて
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えんどう豆のコロッケ
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愛知県産 三河地鶏と大葉のとんぶりのせ
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宮崎県産 ゴールドラッシュ とうもろこし
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子持ち昆布
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半熟卵 生ハムキャビア
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北海道いくらとサーモン
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〆のお茶漬け
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デザート
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串の向きに注目!おすすめのソースに向けられている
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ふすま粉とライ麦 串揚げを置く板だが食べられる
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熊本 産土 山田錦 菊池川 日本酒生酒 二農醸
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岐阜県限定流通 三千盛
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福和蔵
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東京タワーを眺めながら食事
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今回はひとつひとつ料理について説明していると長くなってしまうので、大まかにコンセプトやこだわりについて語ろうと思う。
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名古屋に2店舗構える創作串揚げ つだ。2024年1月に虎ノ門ヒルズステーションタワーにて東京初出店を迎えた。名古屋で愛されてきた味をいただける。
代表の津田猛氏はフランス料理店で5年勤めた後、ミシュラン一つ星に選ばれた六覺燈で10年の研鑽を積み、2013年に名古屋にて"つだ流"串揚げを始めた。当時、六覺燈で食べた串揚げに感動し、単に衣をつけて揚げて、ソースをつけて食べるだけの串揚げではない、オリジナリティ溢れる串揚げを生み出したというのだ。
まず最初にいただく瑞々しい生野菜。おかわり自由で、女性客の心も鷲掴み。手元のソースを付けてシャキシャキ、串揚げの箸休めともなる。
店主の目利きで厳選した新鮮食材。素材のおいしさは、ひと手間ふた手間をかけた衣によって最大限に引き出される。白ワインや卵白を加えたこだわりの衣は"つだ流"をもってしなければ実現不可能なサクふわ食感!これぞ、職人のなし得る技だ。
ドリンクはワインをオススメしているそうだが、虎ノ門ヒルズ人気は日本酒。当然日本酒も引けを取らず、入手困難な銘酒の取り揃えも豊富。辛口、甘口、フルーティー、米らしい…etc.こちらが希望するもの、期待以上の日本酒をグラスの老舗、リーデルでご提供いただける。なんて贅沢で粋な計らいだ。
その他細部へのこだわりも怠らない。
例えば串揚げを置く薄い台。こちらはふすま粉とライ麦を使ったものでパリパリ食べられる。ワインにも合う味わいで、過去勤めていた店から引き継いでいると言う。
将来の展望としては、徐々に都内に店舗を展開、最終的に目指すは串文化の強い大阪だという。「中途半端な串を出せない」とより一層のレベルに仕上げるそうだ。大阪人も認める、串揚げ界の最高峰となる未来が楽しみだ。