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2016.10)税サ込み6674円コースの先付の焼きナスと煮穴子
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2016.10)八寸
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2016.10)お椀
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2016.10)お造り
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2016.10)胡麻豆腐
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2016.10)アマダイの柚庵焼き
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2016.10)鯛とカブなどの炊き合わせ
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2016.10)キノコの炊き込みご飯
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2016.10)新銀杏も季節の香り
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2016.10)秋刀魚寿司
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2016.10)早生みかんのコンポート
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2016.10)栗羊羹
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2016.10)日本酒
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2016年10月に近くへ移転しました
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高級感漂う構えです
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2016.9)生ウニと毛蟹、焼き茄子、山葵の葉にのせて(1200円)
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2016.9)秋刀魚のお造り(700円)
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2016.9)はもの天ぷら(1000円)
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2016.9)スッポンスープの茶碗蒸し(800円)
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2016.9)はまぐりの潮汁(600円)
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2016.9)スッポンのすまし汁(600円)
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2016.9)お通しはうにとオクラがのった山芋の寒天
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2016.9)塩炒り銀杏(700円)
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2016.9)秋刀魚の塩焼き
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2016.5)お通しの新たまねぎの擦りあわせ
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2016.5)ローストビーフのトリュフ塩
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2016.5)ヒラマサのお造り
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2016.5)白えびの天ぷら
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2016.5)蟹の甲羅詰め
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2016.5)〆は鯛茶漬け
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2016.5)アスパラとトマトと茄子の胡麻酢
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2016.5)茹でソラマメ
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2016.5)漬物盛り合わせ
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2016.5)三重県の作(ざく)
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2016.5)広島の誠鏡
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2016.5)鳥取の日置桜
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2015.4)今回のコース(4800円)はほうれん草のすり流しでスタート
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2015.4)先付
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2015.4)からすみ蕎麦
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2015.4)刺し身。ギリシャのマグロや皮を炙ったすずき、ヒラマサ、キンメダイ
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2015.4)桜鯛の焼き物
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2015.4)胡麻豆腐
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2015.4)スッポン鍋
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2015.4)シメはタケノコご飯
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2015.4)デザートは茨城の苺
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2015.4)よもぎのジェラートも出ました
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2015.4)サービスのつぶ貝
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2015.4)久礼の限定品「もっと久礼」(1合700円)
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2015.4)春らしいすっきりした「庭のうぐいす」(650円くらい)
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4800円コースの先付。にんじんムースのウニのせが絶品
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酒が進むからすみそば
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天然のまぐろやサワラのお造り
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アユの塩焼き
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あんこう鍋
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スタートは焼きふぐと聖護院かぶらの白味噌の椀
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旬の野菜の胡麻たれ
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あんこう鍋の雑炊
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デザート。栃木産ではなく茨城産のとちおとめ
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移転前のカウンター
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要町通りから少し入った路地にあります
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副都心線の池袋駅C1出口から要町通りを進み、2本目の路地を右折してする左手にある割烹です。
<2016年10月再訪>
移転後に初めての再訪。営業開始の午後4時にお邪魔し、奥行きが深くなったカウンターに座って予約しておいた一番安いコース(税サ込み6674円)をスタート。コース内容が変わって最低料金が高くなり、サービス料3%もとるようになりました。その代り、カウンターの1人当たりの席はこれまでの1.5倍ほどのスペースがあってゆったりとしています。
焼きナスの香りと煮穴子の甘味が融合した先付、皮を炙った秋刀魚のお寿司やしいたけに載せた海老しんじょう、うるかの塩辛、からすみそばなどの八寸、たらと白子の椀、金目鯛とかつおのお造り、菊の花を練り込んでうにを載せた胡麻豆腐、アマダイの柚庵焼きと新銀杏、鯛と春菊とかぶの炊き合わせと続いて、〆はキノコの香りがいい炊き込みご飯。3杯もいただきました。
デザートは早生みかんのコンポートと、栗羊羹に料理長の太田健太郎さんが立ててくれた抹茶をいただきました。これまでのお店も良かったけれど、少し高くなったもののゆったり感と料理のグレードアップで新たな魅力が加わっていました。白穂乃花、京都の澤屋まつもとなどを飲み、一人当たり9000円。これからも通わせていただきます。
・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・
<2016年10月移転>
これまでの場所から近くですが、要町通りの「カレーは飲み物。」の先の路地を右折してずっと入っていた場所に、高級感漂う構えで再オープンしました。少し広くなったので予約がとりやすくなったかも。
・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・
<2016年9月再訪>
初めての座敷。掘りごたつ式で座りやすい。秋刀魚の塩焼きとお造りが食べたかったのでアラカルトで。お造りが甘い! 旬のはもの天ぷら(1000円)やスッポンスープの濃い旨みが加わった茶碗蒸し(800円)などを、島根の玉桜や京都の澤屋まつもとでいただく。〆は汁もの。しめて一人当たり7000円。
・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・
<2016年5月再訪>
1年ぶりの訪問。週末にもかかわらず当日午後の電話予約で席がとれた。ラッキー。今回は初めてのアラカルト注文。好きなものばかり注文できるのが楽しい。飲み物は生ビールの後に鳥取の日置桜をぬる缶で、広島の誠鏡、三重県の作(ざく)を冷で2合ずついただく。どれも酸味がしっかりしたお酒で料理の味を壊さなかった。〆は出汁のよくきいた鯛茶漬け。しめて一人当たり8000円。うまい。
・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・
<2015年4月再訪>
早速、再訪。月曜日の早い時間だったので、数日前で予約できた。この日もコース(4800円)。ほうれん草のすり流しで始まり、鴨のローストや稚鮎の南蛮漬けなどの先付、ギリシャのマグロなどの刺し身……とシメのタケノコご飯まで7品とサービスのつぶ貝ですでのにお腹がはち切れそう。高知のお酒の「久礼(くれ)」の限定品「もっと久礼」や、春らしくすっきりした福岡の「庭のうぐいす」などをいただいて、またまた一人7500円ほど。
これこそ高コスパのおいしいお店代表だと思う。
・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・
<2015年3月訪問>
なんと、やきとん「ひなた」の系列の割烹1号店。2014年12月にオープンしたそうです。ひなた系列で予約可能なのはここだけだとか。
休みがとれた平日の午後5時(営業開始時刻)に予約しておき、カウンターで4800円のコースをいただきました。これが想像していた以上にすごい。
最初は椀で、焼きふぐと聖護院かぶらの白味噌。きちんとひかれた出汁と、白味噌の深みと優しさが合わさっていいコクを出しています。もうこれでイチコロ。ハートランドでのどを潤した後、早速、日本酒に。まずは福島の写楽(1合600円)。
先付は、ウニがのったニンジンのムース、甘海老の唐揚げ、イサキと菜の花の甘酢和え、サバ寿司、蒸しカキ、鮟肝。どれもおいしくて日本酒が進むけれど、とくにウニとニンジンのハーモニーが美しいムースにびっくり。酒は福井の花垣(600円)、大阪の秋鹿(800円)と進みました。
お造りも天然のまぐろに鰆や鯛。大きくて焼き具合がばっちりの鮎の塩焼き。そして鮟鱇鍋。鍋はすべて料理して一人ずつ取り分けてくださいます。プリップリで、鮟肝を溶かした出汁の香りがすごい。懐かしい島根の扶桑鶴、玉桜をいただき、お腹がいっぱいになりながら、旬の野菜の胡麻たれと、鮟鱇鍋で作った雑炊をいただきました。
デザートに出たとちおとめは栃木産ではなく茨城産だとか。小粒だけれど甘い。
これだけ食べて飲んで一人当たり7300円。さすが「ひなた」です。5時半ごろからひっきりなしに予約客が訪れ、奥の座敷も含めて6時過ぎにはほぼ満杯。予約なしで訪れたお客さんで入れたのは1人だけでした。
接客も「ひなた」らしいフレンドリーさに丁寧さが加わって居心地もいい。池袋にこんなお店ができて本当にうれしい。でもきっとなかなか予約がとれないようになるんだろうと思います。