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「前菜盛り合わせ」(2016/8)
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豆腐の鱧の子あん(2016/8)
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もずく酢(2016/8)
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長芋ゼリー寄せ(2016/8)
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玉蜀黍焼き浸し(2016/8)
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沢蟹・落花生・ばい貝など(2016/8)
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生湯葉・蟹・蓴菜のモロヘイヤかけ(2016/8)
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刺身8点盛り(2016/8)
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蛤の握り(2016/8)
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玉葱の摺り流し和え蕎麦(2016/8)
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そばがき(2016/8)
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天ぷら盛合せ(2016/8)
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生ビール(2016/8)
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醸し人九平治(2016/8)
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風の森(2016/8)
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田光・鍋島(2016/8)
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東洋美人・伊根満開(2016/8)
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奥播磨・寫楽(2016/8)
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2種の蕎麦(2016/8)
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十割と熟成粗挽き(2016/8)
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蕎麦湯を注ぐ(2016/8)
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おすすめの酒(2016/8)
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ビールなど(2016/8)
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酒の品揃え①(2016/8)
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酒の品揃え②(2016/8)
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「お通し」と言うより「前菜盛り合わせ」(2015/7)
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「手作り豆腐の酒盗あん」(2015/7)
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「もずく酢」:海ぶどう・なめこなどが乗っている(2015/7)
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「つぶ貝煮・蓬入り揚げ真丈・生海苔」(2015/7)
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「もろこし羊羹」(2015/7)
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「旭興」(2015/7)
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チェイサーは「姿」の仕込み水(2015/7)
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「山介クリーミーポテト」(2015/7)
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クリーミーポテトは独特の味と食感(2015/7)
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「生ゆば生うにじゅん菜じゅれ」(2015/7)
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「開運 純米涼々」(2015/7)
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「活〆穴子白焼き」(2015/7)
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「賀儀屋」:半合(2015/7)
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「熟成黒そば」(2015/7)
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黒そばを手繰る(2015/7)
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おすすめの数々(2015/7)
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おすすめの酒(2015/7)
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蕎麦の品書き(2015/7)
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「グラスビール」「お通し五点盛り」
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「刺身盛り合わせ」(4人前)
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「白子と里芋のみぞれ椀」
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「三元豚の味噌漬け焼き」
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「天ぷら盛合せ」(2人前)
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「穴子骨の素揚げ」
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酒はこのように
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「山吹極」
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「ひこ孫」
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「賀儀屋7」
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チェイサー用の「亀泉 仕込み水」
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「お通し4品盛り」、奥のグラスはチェイサー用の「仕込み水」
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「風の森」
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「赤崎の生ガキ」
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見た目も味も清冽
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「手取り川」‘ひやおろし’
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「〆サバ刺し」
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「竹の園」‘パンダラベル’
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「カニ身とカニ味噌」
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「「王禄」
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「大なめこの天ぷら」
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「せいろ」
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「せいろ」を手繰る
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自然体の「蕎麦湯」
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「生ビール」は陶器のグラスで
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「鰯なめろう」
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「鰯なめろう」アップ
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「鮎一夜干し」
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「平目煮こごり」
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「生のトウモロコシ」
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冷酒‘一合’のスタイル
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冷酒‘60cc’はショットグラスで
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冷酒‘90cc’はこのように
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チェイサー用の「仕込み水」(サービス)
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つゆ・薬味
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「せいろ」
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追加の「粗挽き黒そば」
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蕎麦湯
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店内の小物
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カウンター上には、こんな置物も(白磁のシーサー?)
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蕎麦のメニューは限られている
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定番の肴
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おすすめの肴
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おすすめの酒
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酒のラインアップ
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酒のラインナップ
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いつもお世話になっているマイフォロアーさんから、こちらへのお誘いを頂戴する。
私も少しご無沙汰しているので、'渡りに船'と喜んで参加させていただいた。
メンバーは4名で、いずれも度々ご一緒しているお馴染みの皆さん。
吾妻橋駅の0番出口のエレベーターを降りれば、ほぼ目の前の好立地。
私の姿にちょっと驚いた様子のご主人に無沙汰を詫びつつ、席が用意されている中二階への階段を上がる。
この日は偶々なのかも知れないがご主人一人で切り盛りされており、この一段高いスペースに他の6人グループとの2組で貸し切り。
酒に精通されていながら飲まれない幹事さんを横目に、他の3人は生ビールで始めさせて頂く。
料理は'おまかせコース'を頼んでもらっている。
開店当初に比べ大分恰幅の良くなったご主人が、数段とは言え階段を上って料理を運んでくるのはちょっと大儀そう。
なお記憶が曖昧で、料理名やその内容に不確かな部分があることはご容赦願いたい。
「前菜」は角盆に並べられた6個の器に、次のような品々が盛られている。
「うすい豆のマスカルポーネ和え」:グリンピースの仲間のうすい豆がクリーミーなマスカルポーネチーズで和えられており、自然の甘さが好ましい。
「鰻肝煮」:濃い目にしっかり煮られており、苦みもなく味が凝縮。
「サーモンのづけ ほおずき風味」:サーモンのづけに食用ほおずきの甘さや酸味をまとわせてある面白い一品。
「大豆の粒マスタード和え」:煮含められた大豆が粒マスタードで和えられており、ほど良い辛味と酸味が効いている。
「もずく酢」:沖縄産と思われる旬の太目のもずくの食感が良く、三杯酢の加減も好ましい。
「茶碗蒸し酒盗のせ」:シンプルな茶碗蒸しに酒盗を乗せ、さらに餡が掛かっており、酒盗の風味と塩気が上手く計算されている。
「そばがきの蟹と筍あんかけ」:練り上げたそばがきに、ずわい蟹と筍がたっぷりと入った薄味の餡が掛かっている。
とびっこと木の芽があしらわれており、味や香りとともに春らしい景色を演出している。
「刺身三点盛り」:「墨いか・鯖・鮪カマトロ」という内容。
いずれも美味いが、墨いかのねっとりとした食感と甘み、鯖の酢で〆てなくとも凝縮した旨味が印象に残る。
「甘エビの醤油づけ」:大ぶりの甘エビが醤油で漬け込まれている。
浸透圧の影響で水分が抜けて食感もしっかりしているが、結構味が濃い。
塩辛的に少しづつ味わう。
「稚鮎のすり流し」:料理名がこれで良いか分からないが、焼いた稚鮎を丸のまま擂りつぶしてペースト状にしたもの。
香ばしさとかすかな苦みが心地よく、素材の美味さを余すところなく頂く。
「あん肝」:ご主人から'出来立てです'と言って出された、蒸立ての鮟鱇の肝は格別の味わい。
ポン酢が回しかけられ、かんずり(柚子胡椒だったかも)が味を引き締めている。
これだけの料理で酒が進まないわけが無い。
いつもながら品書きの載る銘柄は豊富で、日本酒に造詣の深いメンバーさんにお任せして選ぶが、実際に無いものがある一方、載せていないものもある状況。
後の方はご主人に料理に合わせて出してもらった。
出された順に栃木の「姿」、福岡の「若竹屋 Debut」、三重の「而今」、名古屋の「醸し人 九平次」、奈良の「風の森」、栃木の「鳳凰美田」。
大ぶりの片口に注がれた一合半が、調子よく空いていった。
蕎麦はいつもの「黒と白の二種盛り」で、福井産の「挽きぐるみの熟成」と数種類が配合された「十割」。
いずれも香りが際立ち、蕎麦自体の味が濃い。
綺麗に繋がった中太の食感も楽しく、最初に蕎麦だけを手繰って味わい、その後からつゆを少量口に含ませる手法で食べ進めた。
もちろん'かえし'がやや強めのつゆも、相変わらずの上々の仕上がり。
蕎麦湯は私の嗜好に合致する自然体で、つゆの美味さと相まって気持ちよく〆られた。
期待通りの充実した「蕎麦屋酒」を堪能。
今回もご主人の技とセンスの良さが発揮された、料理や蕎麦の出来は見事。
酒を酌み交わしながら皆さんとの会話も弾み、実に快適な時間を過ごせた。
料理の出はゆっくり目で、結果的に4時間近くの滞店となったが、間が空くことは一向に苦にならなかった。
帰り際にはご主人と、しばし言葉を交わすことが出来た。
主な話題この近辺の蕎麦屋についてだが、結構食べログには関心が有り、私の書き込みも読まれているようだ。
他の蕎麦屋のおススメ情報などが伺えたことも良かった。
私が長年信頼してきた蕎麦屋に、親しい方々とご一緒できたのは誠に喜ばしいこと。
今回こちらをご手配頂いた幹事さん、楽しいひと時を共にしていただいた皆さんに、改めて御礼申し上げたい。