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いつものやつからスタート
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大根、厚揚げ、ちくわ
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わかめ
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さらしクジラ
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厚揚げ＆大根 私のスタートメニュー
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シュウマイ＆ちくわ
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錫半製の酒器
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さえずり 具材を噛む音から名付けられたそう
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名刺
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趣のある入口
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食欲をそそる音＆湯気
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たこの甘露煮
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昭和１４年のこの界隈の地図
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関東煮定食 ８５０円
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ランチメニュー ２種
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たこ梅定食 １，１００円
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土日はランチあります
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私のスタートメニュー 大根＆厚揚げ
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ちくわ＆鯨すじ
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酒 ヒヤ 二合
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ほたて貝
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きゅうり梅肉あえ
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湯葉
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わかめ
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いわしつみれ
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貼ってくれてました・・・
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最近 新調した提灯
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しいたけ＆じゃがいも
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今週二度目、ワイフと訪問はセンター席
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裸電球が、昭和度を増します
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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
昭和４０年代まで、大阪ではおでんの事を関東煮（かんとだき）と呼んでいました。
その老舗 たこ梅 創業は、弘化元年、西暦１８４４年です。
織田作之助の代表作「夫婦善哉」にも登場します。
当時の店は、今の向かい側のちょっと堺筋寄りだったそう。
戦後は、開高健や池波正太郎ら文士も通われたお店です。
スタートメニューはいつも、厚揚げ＆大根。
続いて、しゅうまい＆ちくわを追加。
さらし鯨は、珍味です。
歯ごたえが堪りません。
おでん同様 丁寧な下ごしらえが、全く生臭みを感じさせません。
お酒は錫の酒器。特に熱燗の場合、冷めにくいんですって。
バブル期前まで、南久宝寺町にあった錫製品の老舗「錫半（すずはん）」製です。
さえずりは、ヒゲくじらの舌です
粘りの強い肉質で、食べてる音が鳥のさえずりに似てるからとか・・・。
決して安いお店ではありませんが、この旨味のあるだし汁にはいつも納得です。
カウンター越しに軽妙なお話をしてくれる男性スタッフの心遣いもウレシイもの。
また何度も足を運ぶのでしょうね。
２０２０年 ハロウィンの夜に再訪問・・・
ハロウィンの夜 道頓堀の雑踏を抜けて 友人とお邪魔しました。
いつものメニュー 厚揚げ＆大根からスタート！
お気に入りの食材 合計三回頂きました。
「よう食うなあ・・・」と友人に感心されました(笑)