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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
梅田のど真ん中．
阪神梅田本店B2のグルメゾーン（阪神バル横丁）に入る「なにわ麺次郎 然」．
難波発の「なにわ麺次郎」系譜として，各店舗でオリジナリティがあるタイプのお店．
いただいたのは『黄金貝ラーメン』．
まず，スープの透明度が目を支配する．
黄金色で，油膜は薄く，輪郭は澄んでいるのに，口に入ると“しじみの濃度”が遅れて増幅してくる．
この一杯は，見た目の軽さで油断させて，旨味で回収する．
「黄金色なのに濃厚」という矛盾を，しじみで成立させている．
丼の上は，ほぼチャーシューで覆い尽くす構図．
薄切りの豚が何枚も折り重なって，噛むというより“温度でほどける”方向に寄る．
炙り豚バラと低温調理ロースの2種とされていて，この二層が食感のグラデーションを作る．
中央に味玉．海苔が影を落とし，三つ葉が香りの座標を一点で定める．
メンマは脇役に徹して，歯触りだけを残す．
チャーシューの上の香味（焦がし系の刻み）は，スープを濁らせずに“香りだけ”を上書きしてくるのが上手い．
麺は細ストレートで，持ち上げたときに束が素直に落ちる．
スープを過剰に持ち上げないから，貝の旨味が「粘度」ではなく「余韻」として残る．この店の勝ち筋は，旨味を脂で固定しないことだと思いました．
ごちそうさまでした．