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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
水道橋の一日一組限定で営業されている和食店。
駅から徒歩5-6分のエリアにあるビルの地下のお店になります。
ご主人は霞町すゑとみのご出身、広尾の「一会」時代には9年連続一つ星を獲得されていたという実力派と聞き楽しみにお伺いしました。
店内はこじんまりとしていますが、ゆったりと寛げる空間。
この日いただいたお料理
◆ぐじ
甘鯛にひと塩し揚げ出しにしたもの
赤おろし
◆長崎大村湾の赤ナマコ酢の物
酢を飲めるように仕上げている
柚子を入れてまろやかに
◆胡麻豆腐のお椀
昆布出汁
濃厚胡麻豆腐をシンプルでいながら旨みが詰まった出汁で
◆ヒラメ昆布〆
一枚一枚切り身を昆布締めにし均一に昆布の旨みが行き渡るように
煎り酒
生醤油で
◆前菜三種
新物のからすみ
堀川ごぼう炊いてから唐揚げに
仙台牛炭火焼き
◆粕汁
鴨の脂
色々なお野菜、山芋白味噌
日本酒手取川の大吟醸の粕を使って
◆野菜の蕪蒸し
銀杏とほど芋と川越農園里芋
甘辛く炊いて揚げて旨みを相乗
ネギだし
◆丸大根の煮物
いりこ出汁で炊いた大根
◆赤むつ
焼きすぎのように見えますがコレが理想的な焼き方だそう。
対馬産キロ五万の赤むつを使用。
身はふっくらとしてジューシー、皮目はぱりっと。
◆鳥飯
粉山椒
◆仙台牛とトマトのカレー
塩と国産蜂蜜
◆牡蠣の炊き込みごはん
◆きび100%のきびぜんざい
和三盆100パーセント
塩を利かせて深みのある甘さに仕上げて
◆プリン
ぎりぎのかたさで仕上げたプリン
おまかせコースをいただきましたがごはんものは三種好きなものをセレクト。
一皿ごとに最適な出汁を引き分ける、その揺るぎないこだわり。
素材への向き合いも誠実そのもので、こんな大将がいらっしゃるなんてと・・。
見た目こそシンプルなお料理が多いのですが、手間暇を惜しまず丁寧な仕込みをされています。
一品一品姿勢を正していただかねば、という気持ちに。
なまこやアカムツをはじめとし、最高品質の素材を使用。
どのお料理もゆるぎない自信にあふれたお料理。
隠れている名店に出会えた、そんな夜でした。
季節を変えてまた伺わせていただきたいと思える和食店です。