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山芋のモロヘイヤ乗せ
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本鮪中トロ
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うに4種食べ比べ
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赤海老
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鰹黄身をくぐらせ、生シラス昆布締め、真魚鰹、山山葵(白い球)
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鰹黄身をくぐらせ
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真魚鰹
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生しらす昆布締め
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茶碗蒸し
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茄子茶碗蒸し、アワビ、海老入り
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稚鮎の一夜干し、加賀太きゅうりのからし漬け
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さより、わかめ締め
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本鮪づけ
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烏賊、ごま
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本鮪中トロ
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こはだ
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このしろ赤酢締め
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赤足海老ロール
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赤足海老握り
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白海老昆布締め
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とり貝
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とり貝、きも、酢味噌、ごま
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のどぐろ
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焼きしゃこ
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はまぐりぶぶ
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煮はまぐり
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穴子
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玉子焼き、カステラ
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鮪黄身がけ
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きゅうり
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エシャロット黄身がけ
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たくあん、大葉
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1本目
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2本目(笑)
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クロアチア日記③をUPしました。
・・・・・・・・・・・・・・・・・・・・
(2014年6月 初稿)
今回、京都大阪4泊5日の旅で、このお店から最もおおきな感動をいただきました。最初から最後まで、ずっとクオリティの高原状態が続きました。寿司もすごい、料理がもっとすごい。
『どこかで日本料理の修業をされたんですか?』
途中でお訊きしました。寿司職人で一流でありながら和食料理人としても一流。これは基本から修業しているに違いないと思っての質問です。確かに日本料理屋で修業されたと店主の口から答えをいただきましたが、顔ではこの料理は自分のオリジナルであると言ってました。
宿泊先が入っている大阪マルビルを出て雨の中てくてく歩いて店に向かいます。この辺だと見当をつけた場所には警察官が何人もいて。ああ、アメリカ領事館の裏でしたね。
店内に入ると、L字型カウンターは3席3席の6席だけ。この日は、2人、2人、ワタクシ1人の5人がプラチナ席に招待されたような。つけ場との一体感は随一でしょう。まな板が乗る部分は少し高めにしつらえてあって、ライブ感がすごかった。お店にいる間ずっと楽しく食事が出来ました。
1本目のハートランドを舐めながら、おまかせの料理を待ちます。
①山芋のモロヘイヤ乗せ
挨拶代りの最初の皿にすっかり美菜月劇場に引き込まれます。来た~と思いましたね。魚を使わない最初の一皿にモロヘイヤをもってくるとは。
②鰹黄身をくぐらせ、生シラス昆布締め、真魚鰹、山山葵(白い球)
もうやられたって感じですね。料亭ですよ。
③茄子茶碗蒸し、アワビ、海老入り
④稚鮎の一夜干し、加賀太きゅうりのからし漬け
まあこの4皿は今まで経験した230軒のどの寿司店でも全く経験したことがない漢詩殿極めて高い和食でしたね。料亭なら金沢のつる幸さんを彷彿させるような。
ここから握りが始まります。シャリは赤酢を使ってますね。
⑤さより、わかめ締め
握りも最初から旨味が十分に出たさよりから開始です。ちょうどいい握り具合で、テンポよく出されます。
⑥本鮪づけ
⑦烏賊、ごま
ごまが烏賊を生かす、って初体験かも。
たまらず日本酒をお願いします。栃木の鳳凰美田斗瓶大吟。
⑧本鮪中トロ
⑨本鮪中トロ
⑩こはだ
⑪このしろ赤酢締め
このしろが珍しい。こういう食べ方をすると、こはだの対抗として拮抗した感じですね。トロのクオリティは言うまでもなく。
⑫うに4種食べ比べ
2種はありますが、4種はすごい。青森大間、宮城女川、淡路島、長崎壱岐。ばふんうにと赤うにの競演でもうノックアウトされました。まだ続きます。
⑬赤足海老ロール
⑭赤足海老握り
この海老は甘くてうまいです。初めて食べました。
⑮白海老昆布締め
⑯赤海老
⑰とり貝
⑱とり貝、きも、酢味噌、ごま
このような創作的な握りもめっちゃうまい。ここがすごいところだと思います。
⑲のどぐろ
⑳焼きしゃこ
㉑はまぐりぶぶ
はまぐりの吸物のなかにシャリがはいってぶぶになってます。このぶぶにするところが秀逸。
㉒煮はまぐり
㉓穴子
㉔玉子焼き、カステラ
㉕巻物 鮪黄身がけ、きゅうり、かんぴょうわさび、エシャロット黄身がけ、ふきのとう
キュウリは細かい包丁で薄くスライスしていきますが、寸止めでつなげてあります。この包丁さばきは一見の価値あり。どの巻物も工夫があります。まだ続きます。
㉖たくあん、大葉
書き漏らしているもの、撮り忘れのもの、あるかもしれません。もう最初から最後まで夢中でいただきました。これはキリ番クラスだ、と食べながら思ってました。本当にまさかの3100番目のレビュー。
今後大阪に行くときは、この店の予約がとれてから計画立案だと硬く決意した次第です。
31回目のキリ番。いつもお付き合いいただき、激励してくださる皆様に感謝をこめて贈ります。