この口コミは、ラキテンさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

ラキテン口コミ4,193件フォロワー1,517人

4.8

￥50,000～￥59,9991人

料理・味4.8
サービス3.5
雰囲気4.5
CP3.8
酒・ドリンク3.5

2021/10訪問9回目

4.8

料理・味4.8
サービス3.5
雰囲気4.5
CP3.8
酒・ドリンク3.5

￥50,000～￥59,9991人

秋のにい留

【2021.10 予約困難なはずがなぜか今年3回目】
予約は基本OMAKASEのみで抽選制になったとはいえ激戦(実際のところは知らないけど：笑)7月分に当選して以来の抽選にチャレンジしてまたまた当選、コロナのこともあって17時スタートってのが当選のハードルが下がったのか？何はともあれ当たったものは行かなくちゃということで週末の席を確保していってきました：笑

ここは高過ぎってことで嫁は付き合ってくれないので

財布が太そうなお友達を誘っての訪問(割り勘ですが：笑)

衣が溶けてなくなる異次元の天ぷらを楽しんできました♪

【おつまみ】
・北寄貝と根三つ葉：レアな火加減で美味しい♪
・鰹と朝〆の鯖：新鮮な鯖美味しい！
・黒イチジクの白和え、ピスタチオ
・あん肝と車麩素揚げ：あん肝は血抜きに4日！
・いくらの茶わん蒸し：定番のおいしいやつ

【てんぷら】
・海老頭の素揚げ×2
・車海老×2
・墨烏賊
・アキシマササゲ
・墨烏賊のげそ
・祖父江の銀杏
・帆立その１：レア揚げ
・帆立その２：開いてしっかり目に揚げる
・万願寺唐辛子
・牡蛎
・ワタリ蟹の酢の物
・蓮根
・本ししゃも
・えびいも
・むらさきうに
・穴子
・天丼
・ジェラートとさつまいも

今回は帆立が絶品で、牡蠣と柳葉魚が素晴らしかった♪

でもおつまみはもうちょっと変化球が欲しいかな～

驚かされたい変態のつぶやきです：汗

お会計　52,000円/人

場所：地下鉄桜通線高岳駅2番出口を出てすぐを左へ300ｍほど行った先の左手前角にある、モノトーンの賃貸マンションの2階が店舗(意外とわかりにくいです。完全予約制のためか？ビルに目立つような看板は無く、初めて行った時は通り過ぎてしまいました：汗)。

6

高岳駅から北へ数分

{"count_target":".js-result-ReviewImage-160502031 .js-count","target":".js-like-button-ReviewImage-160502031","content_type":"ReviewImage","content_id":160502031,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

最初はビール

{"count_target":".js-result-ReviewImage-160502033 .js-count","target":".js-like-button-ReviewImage-160502033","content_type":"ReviewImage","content_id":160502033,"voted_flag":false,"count":6,"user_status":"","blocked":false}
7

北寄貝と根三つ葉

{"count_target":".js-result-ReviewImage-160502036 .js-count","target":".js-like-button-ReviewImage-160502036","content_type":"ReviewImage","content_id":160502036,"voted_flag":false,"count":7,"user_status":"","blocked":false}
7

鰹と朝〆の鯖

{"count_target":".js-result-ReviewImage-160502040 .js-count","target":".js-like-button-ReviewImage-160502040","content_type":"ReviewImage","content_id":160502040,"voted_flag":false,"count":7,"user_status":"","blocked":false}
5

黒イチジクの白和え、ピスタチオ

{"count_target":".js-result-ReviewImage-160502044 .js-count","target":".js-like-button-ReviewImage-160502044","content_type":"ReviewImage","content_id":160502044,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

あん肝と車麩素揚げ

{"count_target":".js-result-ReviewImage-160502046 .js-count","target":".js-like-button-ReviewImage-160502046","content_type":"ReviewImage","content_id":160502046,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

いくらの茶わん蒸し

{"count_target":".js-result-ReviewImage-160502047 .js-count","target":".js-like-button-ReviewImage-160502047","content_type":"ReviewImage","content_id":160502047,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

海老頭の素揚げ

{"count_target":".js-result-ReviewImage-160502048 .js-count","target":".js-like-button-ReviewImage-160502048","content_type":"ReviewImage","content_id":160502048,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

海老頭の素揚げ

{"count_target":".js-result-ReviewImage-160502049 .js-count","target":".js-like-button-ReviewImage-160502049","content_type":"ReviewImage","content_id":160502049,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

車海老

{"count_target":".js-result-ReviewImage-160502050 .js-count","target":".js-like-button-ReviewImage-160502050","content_type":"ReviewImage","content_id":160502050,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

車海老

{"count_target":".js-result-ReviewImage-160502051 .js-count","target":".js-like-button-ReviewImage-160502051","content_type":"ReviewImage","content_id":160502051,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

墨烏賊

{"count_target":".js-result-ReviewImage-160502052 .js-count","target":".js-like-button-ReviewImage-160502052","content_type":"ReviewImage","content_id":160502052,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

アキシマササゲ

{"count_target":".js-result-ReviewImage-160502053 .js-count","target":".js-like-button-ReviewImage-160502053","content_type":"ReviewImage","content_id":160502053,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

墨烏賊のげそ

{"count_target":".js-result-ReviewImage-160502054 .js-count","target":".js-like-button-ReviewImage-160502054","content_type":"ReviewImage","content_id":160502054,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

祖父江の銀杏

{"count_target":".js-result-ReviewImage-160502078 .js-count","target":".js-like-button-ReviewImage-160502078","content_type":"ReviewImage","content_id":160502078,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

帆立のレア揚げ

{"count_target":".js-result-ReviewImage-160502079 .js-count","target":".js-like-button-ReviewImage-160502079","content_type":"ReviewImage","content_id":160502079,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

帆立を開いてしっかり目に揚げる

{"count_target":".js-result-ReviewImage-160502080 .js-count","target":".js-like-button-ReviewImage-160502080","content_type":"ReviewImage","content_id":160502080,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

万願寺唐辛子

{"count_target":".js-result-ReviewImage-160502081 .js-count","target":".js-like-button-ReviewImage-160502081","content_type":"ReviewImage","content_id":160502081,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

牡蛎

{"count_target":".js-result-ReviewImage-160502084 .js-count","target":".js-like-button-ReviewImage-160502084","content_type":"ReviewImage","content_id":160502084,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

ワタリ蟹の酢の物

{"count_target":".js-result-ReviewImage-160502086 .js-count","target":".js-like-button-ReviewImage-160502086","content_type":"ReviewImage","content_id":160502086,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

蓮根

{"count_target":".js-result-ReviewImage-160502089 .js-count","target":".js-like-button-ReviewImage-160502089","content_type":"ReviewImage","content_id":160502089,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

本ししゃも

{"count_target":".js-result-ReviewImage-160502090 .js-count","target":".js-like-button-ReviewImage-160502090","content_type":"ReviewImage","content_id":160502090,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

えびいも

{"count_target":".js-result-ReviewImage-160502092 .js-count","target":".js-like-button-ReviewImage-160502092","content_type":"ReviewImage","content_id":160502092,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

むらさきうに

{"count_target":".js-result-ReviewImage-160502093 .js-count","target":".js-like-button-ReviewImage-160502093","content_type":"ReviewImage","content_id":160502093,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

穴子

{"count_target":".js-result-ReviewImage-160502094 .js-count","target":".js-like-button-ReviewImage-160502094","content_type":"ReviewImage","content_id":160502094,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

天丼

{"count_target":".js-result-ReviewImage-160502099 .js-count","target":".js-like-button-ReviewImage-160502099","content_type":"ReviewImage","content_id":160502099,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

ジェラートとさつまいも

{"count_target":".js-result-ReviewImage-160502100 .js-count","target":".js-like-button-ReviewImage-160502100","content_type":"ReviewImage","content_id":160502100,"voted_flag":false,"count":5,"user_status":"","blocked":false}

{"count_target":".js-result-Review-134229246 .js-count","target":".js-like-button-Review-134229246","content_type":"Review","content_id":134229246,"voted_flag":null,"count":24,"user_status":"","blocked":false}

2021/07訪問8回目

5.0

料理・味5.0
サービス4.0
雰囲気4.5
CP4.0
酒・ドリンク4.0

￥40,000～￥49,9991人

夏のにい留♪

【2021.07 今年２回目はお友達と♪】
予約は基本OMAKASEのみで放出される予約枠も不定期、Instaで予約枠放出情報を発見したところでそれはそれで大激戦で、あっという間に席は埋まるという超予約困難なこちら！

新しいスタイルで抽選に当たれば先行予約可

ダメ元で挑戦してみたら見事当選したので♪

お友達をお誘いしてふたりで突入！

衣が溶けてなくなる異次元の天ぷらを楽しんできました♪

【2021.07 税込み38,500円の夜のおまかせコース】
【つまみ】
・阿蘇の新銀杏素揚げ
・貝柱の出汁で取ったスープに冬瓜、蒸しアワビ
・鯛と鰺のお造り
・安城の無花果にシチリアのアーモンド
・すっぽんの煮凝りに余市の塩水うに

【てんぷら】
・海老の頭×2
・車海老×2
　これがにい留の天ぷらだよねと納得の衣♪
・アオリイカ、レアな火入れ
・岡崎のおくら
・京都山科の唐辛子
・鮎の活き〆揚げ
　鮎の肝の爽やかな苦味を楽しむ一品！
・長野のとうもろこし
・とうもろこしのすり流し
・きす
・蛤、レアだけど中まで熱々で火傷注意
・毛ガニともずくの酢の物、シャインマスカット
・伊勢湾の鱧
・熊本の赤茄子
・うに
・天ばら
・デザート

　お会計　49,500円

場所：地下鉄桜通線高岳駅2番出口を出てすぐを左へ300ｍほど行った先の左手前角にある、モノトーンの賃貸マンションの2階が店舗(意外とわかりにくいです。完全予約制のためか？ビルに目立つような看板は無く、初めて行った時は通り過ぎてしまいました：汗)。

3

地下鉄桜通線高岳駅2番出口を出てすぐを左へ300ｍほど行った先の左手前角にある、モノトーンの賃貸マンションの2階が店舗

{"count_target":".js-result-ReviewImage-155444099 .js-count","target":".js-like-button-ReviewImage-155444099","content_type":"ReviewImage","content_id":155444099,"voted_flag":false,"count":3,"user_status":"","blocked":false}
3

最初はビール

{"count_target":".js-result-ReviewImage-155444100 .js-count","target":".js-like-button-ReviewImage-155444100","content_type":"ReviewImage","content_id":155444100,"voted_flag":false,"count":3,"user_status":"","blocked":false}
4

阿蘇の新銀杏素揚げ

{"count_target":".js-result-ReviewImage-155444101 .js-count","target":".js-like-button-ReviewImage-155444101","content_type":"ReviewImage","content_id":155444101,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

貝柱の出汁で取ったスープに冬瓜、蒸しアワビ

{"count_target":".js-result-ReviewImage-155444102 .js-count","target":".js-like-button-ReviewImage-155444102","content_type":"ReviewImage","content_id":155444102,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

鯛と鰺のお造り

{"count_target":".js-result-ReviewImage-155444103 .js-count","target":".js-like-button-ReviewImage-155444103","content_type":"ReviewImage","content_id":155444103,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

安城の無花果にシチリアのアーモンド

{"count_target":".js-result-ReviewImage-155444106 .js-count","target":".js-like-button-ReviewImage-155444106","content_type":"ReviewImage","content_id":155444106,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

すっぽんの煮凝りに余市の塩水うに

{"count_target":".js-result-ReviewImage-155444109 .js-count","target":".js-like-button-ReviewImage-155444109","content_type":"ReviewImage","content_id":155444109,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

余市の塩水うに

{"count_target":".js-result-ReviewImage-155444111 .js-count","target":".js-like-button-ReviewImage-155444111","content_type":"ReviewImage","content_id":155444111,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

海老の頭

{"count_target":".js-result-ReviewImage-155444112 .js-count","target":".js-like-button-ReviewImage-155444112","content_type":"ReviewImage","content_id":155444112,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

車海老

{"count_target":".js-result-ReviewImage-155444113 .js-count","target":".js-like-button-ReviewImage-155444113","content_type":"ReviewImage","content_id":155444113,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

車海老

{"count_target":".js-result-ReviewImage-155444114 .js-count","target":".js-like-button-ReviewImage-155444114","content_type":"ReviewImage","content_id":155444114,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

アオリイカ、レアな火入れ

{"count_target":".js-result-ReviewImage-155444115 .js-count","target":".js-like-button-ReviewImage-155444115","content_type":"ReviewImage","content_id":155444115,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

岡崎のおくら

{"count_target":".js-result-ReviewImage-155444116 .js-count","target":".js-like-button-ReviewImage-155444116","content_type":"ReviewImage","content_id":155444116,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

鮎は生きてます

{"count_target":".js-result-ReviewImage-155444117 .js-count","target":".js-like-button-ReviewImage-155444117","content_type":"ReviewImage","content_id":155444117,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

京都山科の唐辛子

{"count_target":".js-result-ReviewImage-155444118 .js-count","target":".js-like-button-ReviewImage-155444118","content_type":"ReviewImage","content_id":155444118,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

鮎の活き〆揚げ

{"count_target":".js-result-ReviewImage-155444123 .js-count","target":".js-like-button-ReviewImage-155444123","content_type":"ReviewImage","content_id":155444123,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

長野のとうもろこし

{"count_target":".js-result-ReviewImage-155444124 .js-count","target":".js-like-button-ReviewImage-155444124","content_type":"ReviewImage","content_id":155444124,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

とうもろこしのすり流し

{"count_target":".js-result-ReviewImage-155444125 .js-count","target":".js-like-button-ReviewImage-155444125","content_type":"ReviewImage","content_id":155444125,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

きす

{"count_target":".js-result-ReviewImage-155444126 .js-count","target":".js-like-button-ReviewImage-155444126","content_type":"ReviewImage","content_id":155444126,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

蛤

{"count_target":".js-result-ReviewImage-155444129 .js-count","target":".js-like-button-ReviewImage-155444129","content_type":"ReviewImage","content_id":155444129,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

毛ガニともずくの酢の物、シャインマスカット

{"count_target":".js-result-ReviewImage-155444130 .js-count","target":".js-like-button-ReviewImage-155444130","content_type":"ReviewImage","content_id":155444130,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

伊勢湾の鱧

{"count_target":".js-result-ReviewImage-155444131 .js-count","target":".js-like-button-ReviewImage-155444131","content_type":"ReviewImage","content_id":155444131,"voted_flag":false,"count":4,"user_status":"","blocked":false}
5

熊本の赤茄子

{"count_target":".js-result-ReviewImage-155444132 .js-count","target":".js-like-button-ReviewImage-155444132","content_type":"ReviewImage","content_id":155444132,"voted_flag":false,"count":5,"user_status":"","blocked":false}
4

うに

{"count_target":".js-result-ReviewImage-155444133 .js-count","target":".js-like-button-ReviewImage-155444133","content_type":"ReviewImage","content_id":155444133,"voted_flag":false,"count":4,"user_status":"","blocked":false}
5

穴子

{"count_target":".js-result-ReviewImage-155444134 .js-count","target":".js-like-button-ReviewImage-155444134","content_type":"ReviewImage","content_id":155444134,"voted_flag":false,"count":5,"user_status":"","blocked":false}
4

天ばら

{"count_target":".js-result-ReviewImage-155444135 .js-count","target":".js-like-button-ReviewImage-155444135","content_type":"ReviewImage","content_id":155444135,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

デザート

{"count_target":".js-result-ReviewImage-155444138 .js-count","target":".js-like-button-ReviewImage-155444138","content_type":"ReviewImage","content_id":155444138,"voted_flag":false,"count":4,"user_status":"","blocked":false}

{"count_target":".js-result-Review-131345718 .js-count","target":".js-like-button-Review-131345718","content_type":"Review","content_id":131345718,"voted_flag":null,"count":86,"user_status":"","blocked":false}

2021/03訪問7回目

5.0

料理・味5.0
サービス4.0
雰囲気4.5
CP4.0
酒・ドリンク4.0

￥40,000～￥49,9991人

3.5諭吉になって更に豪華に？

【2021.02 至福の3時間♪】
とある平日の午後、社外での午前中の打ち合わせを終えラキ社に戻ったタイミングで、何気に覗いた某サイトでこちらの予約枠を発見しちゃった。これはえらいこっちゃと指が勝手に動いて予約枠を確保：笑

相方を誘ってスキップしながら(ｳｿﾃﾞｽ)お店は伺いました：笑

前回から約5ヶ月振りのこちら

前回まではお料理が3諭吉でしたが、現在は3.5諭吉

おつまみも前回の4品から6品

お刺身の量もたっぷり(ﾘｮｳﾊｽｸﾅｸﾃﾓﾖｲﾝﾀﾞｹﾄﾞ)

天ぷらも１品多い(穴子が無いせいかもしれませんが？)

値段を上げられた分

主におつまみをグレードアップされたようですね♪

【まずはおつまみいろいろ♪】
・筍と平貝の木の芽和え、器はぼんぼり
　この器を使いたいためだけのおつまみとか：笑
・師崎ひらめ下側の腹身
　聞き忘れましたが良い塩梅に寝かされて旨味も食感も花丸
・和歌山の鰹
　知多から和歌山まで出港して船上で締められた鰹。
　春のフレッシュなカツオを楽しむひと品
・師崎のLサイズのなまこ
　70度のほうじ茶で２回じっくり煮て柔らかな仕上がり。
　くちこの塩気でいただくのでので日本酒に合わせたい品
・あん肝に車麩揚げ、ピスタチオ
　じっくり時間を掛けて血抜きされたあん肝に車麩揚げ
　上にピスタチオ
・のれそれ(穴子の稚魚)橙のソースで

【ここから天ぷら】
・車海老の頭素揚げ
　静かに始まるにい留ワールドの開幕がこちら♪
・車海老の頭素揚げ
・車海老：ひとつ目はそのまま
　いつものことですがこの一品目の車海老の口溶けにうっとり
・車海老：ふたつ目は塩とレモンかな
・ねかされてねっとりなあおりイカ
・空豆：フレッシュな香りが引き立つ仕上がり
・白魚(1尾1尾頭と内臓は取り除いてあるというこだわり)
・ふきのとう：周りはサクサクで中心はしっとり
・太刀魚：異次元の瑞々しさでなにもつけなくても美味しい♪
・筍：しょうゆで下味をつけて香ばしく
・桑名の蛤：蛤の出汁で
・れんこん
・ばってん茄子：俊は冬から春のあまい茄子
・稚鮎：生きた稚鮎を氷で仮死状態にして揚げる。
　内臓の苦味を味わう一品
・行者にんにく
・帆立：ＬＬサイズをグラデーションに揚げる。中心はレア♪
・知多のしいたけ
・特大サイズの白子
・ばら天、塩とゆかりで
・２時間かけて揚げたさつまいもとジェラート
・煎茶

【飲み物】
・生ビール×３
・白ワインフルボトル×１
・冷酒×１合

　会計　49,000円/人

場所：地下鉄桜通線高岳駅2番出口を出てすぐを左へ300ｍほど行った先の左手前角にある、モノトーンの賃貸マンションの2階が店舗(意外とわかりにくいです。完全予約制のためか？ビルに目立つような看板は無く、初めて行った時は通り過ぎてしまいました：汗)。

8

桜通線高岳駅の

{"count_target":".js-result-ReviewImage-146959388 .js-count","target":".js-like-button-ReviewImage-146959388","content_type":"ReviewImage","content_id":146959388,"voted_flag":false,"count":8,"user_status":"","blocked":false}
8

生ビールで乾杯。薄張りグラスなので要注意：笑

{"count_target":".js-result-ReviewImage-146959390 .js-count","target":".js-like-button-ReviewImage-146959390","content_type":"ReviewImage","content_id":146959390,"voted_flag":false,"count":8,"user_status":"","blocked":false}
8

筍と平貝の木の芽和え、器はぼんぼり

{"count_target":".js-result-ReviewImage-146959393 .js-count","target":".js-like-button-ReviewImage-146959393","content_type":"ReviewImage","content_id":146959393,"voted_flag":false,"count":8,"user_status":"","blocked":false}
8

師崎ひらめ下側の腹身

{"count_target":".js-result-ReviewImage-146959396 .js-count","target":".js-like-button-ReviewImage-146959396","content_type":"ReviewImage","content_id":146959396,"voted_flag":false,"count":8,"user_status":"","blocked":false}
7

知多から和歌山まで出港して船上で締められたカツオ、春のフレッシュなカツオを楽しむ1品

{"count_target":".js-result-ReviewImage-146959401 .js-count","target":".js-like-button-ReviewImage-146959401","content_type":"ReviewImage","content_id":146959401,"voted_flag":false,"count":7,"user_status":"","blocked":false}
7

師崎のLサイズのなまこ、70度の低温のほうじ茶で２回じっくり煮て柔らかな仕上がり。くちこの塩気でいただくので日本酒が欲しいところ。

{"count_target":".js-result-ReviewImage-146959402 .js-count","target":".js-like-button-ReviewImage-146959402","content_type":"ReviewImage","content_id":146959402,"voted_flag":false,"count":7,"user_status":"","blocked":false}
7

じっくり時間を掛けて血抜きされたあん肝に車麩揚げ、上にピスタチオ

{"count_target":".js-result-ReviewImage-146959403 .js-count","target":".js-like-button-ReviewImage-146959403","content_type":"ReviewImage","content_id":146959403,"voted_flag":false,"count":7,"user_status":"","blocked":false}
7

のれそれ(穴子の稚魚)橙のソースで

{"count_target":".js-result-ReviewImage-146959404 .js-count","target":".js-like-button-ReviewImage-146959404","content_type":"ReviewImage","content_id":146959404,"voted_flag":false,"count":7,"user_status":"","blocked":false}
7

車海老の頭素揚げ

{"count_target":".js-result-ReviewImage-146959405 .js-count","target":".js-like-button-ReviewImage-146959405","content_type":"ReviewImage","content_id":146959405,"voted_flag":false,"count":7,"user_status":"","blocked":false}
7

車海老の頭素揚げ

{"count_target":".js-result-ReviewImage-146959408 .js-count","target":".js-like-button-ReviewImage-146959408","content_type":"ReviewImage","content_id":146959408,"voted_flag":false,"count":7,"user_status":"","blocked":false}
7

車海老(ひとつ目はそのまま)

{"count_target":".js-result-ReviewImage-146959412 .js-count","target":".js-like-button-ReviewImage-146959412","content_type":"ReviewImage","content_id":146959412,"voted_flag":false,"count":7,"user_status":"","blocked":false}
7

車海老(ふたつ目は塩とレモンかな)

{"count_target":".js-result-ReviewImage-146959413 .js-count","target":".js-like-button-ReviewImage-146959413","content_type":"ReviewImage","content_id":146959413,"voted_flag":false,"count":7,"user_status":"","blocked":false}
5

ねかされてねっとりなあおりイカ

{"count_target":".js-result-ReviewImage-146959416 .js-count","target":".js-like-button-ReviewImage-146959416","content_type":"ReviewImage","content_id":146959416,"voted_flag":false,"count":5,"user_status":"","blocked":false}
6

それ豆はフレッシュな香りが引き立つ仕上がり

{"count_target":".js-result-ReviewImage-146959418 .js-count","target":".js-like-button-ReviewImage-146959418","content_type":"ReviewImage","content_id":146959418,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

白魚(1尾1尾頭と内臓は取り除いてあるというこだわり)

{"count_target":".js-result-ReviewImage-146959422 .js-count","target":".js-like-button-ReviewImage-146959422","content_type":"ReviewImage","content_id":146959422,"voted_flag":false,"count":6,"user_status":"","blocked":false}
7

ふきのとうはまわりはさっくりで中心はふっくらみずみずしさも残る仕上がり

{"count_target":".js-result-ReviewImage-146959470 .js-count","target":".js-like-button-ReviewImage-146959470","content_type":"ReviewImage","content_id":146959470,"voted_flag":false,"count":7,"user_status":"","blocked":false}
6

太刀魚は異次元のみずみずしさ

{"count_target":".js-result-ReviewImage-146959473 .js-count","target":".js-like-button-ReviewImage-146959473","content_type":"ReviewImage","content_id":146959473,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

筍はしょうゆで下味をつけて香ばしく

{"count_target":".js-result-ReviewImage-146959475 .js-count","target":".js-like-button-ReviewImage-146959475","content_type":"ReviewImage","content_id":146959475,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

桑名のはまぐりの天ぷらははまぐりの出汁で

{"count_target":".js-result-ReviewImage-146959479 .js-count","target":".js-like-button-ReviewImage-146959479","content_type":"ReviewImage","content_id":146959479,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

桑名のはまぐり

{"count_target":".js-result-ReviewImage-146959482 .js-count","target":".js-like-button-ReviewImage-146959482","content_type":"ReviewImage","content_id":146959482,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

茨木のれんこん

{"count_target":".js-result-ReviewImage-146959484 .js-count","target":".js-like-button-ReviewImage-146959484","content_type":"ReviewImage","content_id":146959484,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

ばってん茄子は甘い

{"count_target":".js-result-ReviewImage-146959487 .js-count","target":".js-like-button-ReviewImage-146959487","content_type":"ReviewImage","content_id":146959487,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

稚アユは生きたまま冷水で仮死状態にして揚げる。内臓の苦味を味わう

{"count_target":".js-result-ReviewImage-146959492 .js-count","target":".js-like-button-ReviewImage-146959492","content_type":"ReviewImage","content_id":146959492,"voted_flag":false,"count":6,"user_status":"","blocked":false}
7

行者にんにく

{"count_target":".js-result-ReviewImage-146959493 .js-count","target":".js-like-button-ReviewImage-146959493","content_type":"ReviewImage","content_id":146959493,"voted_flag":false,"count":7,"user_status":"","blocked":false}
6

ＬＬサイズの帆立

{"count_target":".js-result-ReviewImage-146959494 .js-count","target":".js-like-button-ReviewImage-146959494","content_type":"ReviewImage","content_id":146959494,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

見事なグラデーション

{"count_target":".js-result-ReviewImage-146959496 .js-count","target":".js-like-button-ReviewImage-146959496","content_type":"ReviewImage","content_id":146959496,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

知多のしいたけ

{"count_target":".js-result-ReviewImage-146959497 .js-count","target":".js-like-button-ReviewImage-146959497","content_type":"ReviewImage","content_id":146959497,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

特大サイズの白子

{"count_target":".js-result-ReviewImage-146959498 .js-count","target":".js-like-button-ReviewImage-146959498","content_type":"ReviewImage","content_id":146959498,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

おしんこ

{"count_target":".js-result-ReviewImage-146959499 .js-count","target":".js-like-button-ReviewImage-146959499","content_type":"ReviewImage","content_id":146959499,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

ばら天、塩とゆかりで

{"count_target":".js-result-ReviewImage-146959519 .js-count","target":".js-like-button-ReviewImage-146959519","content_type":"ReviewImage","content_id":146959519,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

2時間かけて揚げたさつまいもとジェラート

{"count_target":".js-result-ReviewImage-146959522 .js-count","target":".js-like-button-ReviewImage-146959522","content_type":"ReviewImage","content_id":146959522,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

煎茶

{"count_target":".js-result-ReviewImage-146959526 .js-count","target":".js-like-button-ReviewImage-146959526","content_type":"ReviewImage","content_id":146959526,"voted_flag":false,"count":6,"user_status":"","blocked":false}

{"count_target":".js-result-Review-126551151 .js-count","target":".js-like-button-Review-126551151","content_type":"Review","content_id":126551151,"voted_flag":null,"count":93,"user_status":"","blocked":false}

2020/10訪問6回目

5.0

料理・味5.0
サービス4.0
雰囲気4.5
CP4.0
酒・ドリンク4.0

￥40,000～￥49,9991人

天ぷらであって天ぷらでないともいえるかも！

【2020.10 指が勝手に動いてここに座る！】
とある昼下がり社内会議が始まろうかとしていた瞬間、、、何かざわつくものを感じて見つけちゃったこちらの席、幸運にも今回は2席確保できて相方とのデート♪

今回はちょっと早めにお店の到着してポールポジションを確保

完全予約制なのになぜ？

一番奥の席はにい留め大将の手元も見える特等席

まあ、、カウンター席なのでそれ相応の合いの手も入れて

大将を乗せないといけないって責任もありますが

今回はそんな役回りは三番目席の方が担ってくれたので

その役目からは解放され、撮ること聞くこと食べることに集中！

お隣になった方へ感謝です：笑

３ヶ月に一度のお楽しみ至福の時間がスタートです♪

【2020.10 おまかせ30,000円のコース】
【つまみ】
・北寄貝のスープ：水から1時間かけてゆっくり昇温し、80℃で
　10時間かけて取ったスープ。味わいはクリアーでほんのり甘い。
・地物の鯛と答志島の鰆：鯛は約3.0Kgの物をねかした3日目の物
　鰆は5日目、切り分けていく包丁の切れ味と断面にほれぼれ♪
・無花果の胡麻和え：ヘーゼルナッツがアクセントになって♪
・茶碗蒸しにいくら：いくらは当日漬けたものを使い切り、
　茶わん蒸しのトロトロの食感と合わせてある。
【天ぷら】
・海老の頭素揚げ：ひとつ目は何も付けず
・海老の頭素揚げ：ふたつ目はお好きなようにと言われるが
　軽くレモンか塩がお勧め
・海老：ふんわり衣がたっぷりにも見えるけど口の中で無くなる衣
・新イカ：一切れが烏賊1枚分のサイズ。さっと揚げて中心はレア、
　サクッとしたイカの身の歯切れも美味しい
・高山のアキシマササゲ：少し強めに温度で表面に甘味を引き出す。
・ぎんなん：一点の焦げもないうす衣
・師崎のキス：クリスピーに仕上がっていて天つゆで戴くと合う。
・北海道余市のパプリカ：表面に甘味を引き出す揚げの技術
・マナガツオ海苔巻：にい留新スペシャリテ？
・舞茸：均一に衣をまとわせる技術は目から鱗
・北海道の岩牡蠣：旨味の凝縮の極み
・2週間寝かしたクエと松茸のお椀：この後の鱧をスープに入れると
　スープの深みも増して更においしい！
・伊勢湾の鱧：大きくても皮が軟らかいのが天ぷら向きとのこと。
・茨城の蓮根
・京都の里芋：ゆでて薄く下味をつけて3日目
・穴子：定番中の定番
・天丼：貝柱と海老はヨシエビ
・しじみの赤出汁とおしんこ
・ジブ皮ごとじっくり揚げた栗にジェラート
・お茶

【飲み物】
・生ビール×３
・白ワインボトル×１(8,000円)

　お会計　46,000円/人

3諭吉コースは今月までで来月からは3.5諭吉！

行く前は「高いからしばらくは行かない」とか言ってたのに

帰りの道では「今度はいつ？」って言わせちゃうお店(^O^)

場所：地下鉄桜通線高岳駅2番出口を出てすぐを左へ300ｍほど行った先の左手前角にある、モノトーンの賃貸マンションの2階が店舗(意外とわかりにくいです。完全予約制のためか？ビルに目立つような看板は無く、初めて行った時は通り過ぎてしまいました：汗)。

5

高岳駅2番出口を出てすぐを左へ300ｍほど行った先

{"count_target":".js-result-ReviewImage-137713963 .js-count","target":".js-like-button-ReviewImage-137713963","content_type":"ReviewImage","content_id":137713963,"voted_flag":false,"count":5,"user_status":"","blocked":false}
7

かんぱ～い

{"count_target":".js-result-ReviewImage-137713964 .js-count","target":".js-like-button-ReviewImage-137713964","content_type":"ReviewImage","content_id":137713964,"voted_flag":false,"count":7,"user_status":"","blocked":false}
8

北寄貝のスープ：水から1時間かけてゆっくり昇温し、80℃で10時間かけて撮られたスープ。味わいはクリアーでほんのり甘い。

{"count_target":".js-result-ReviewImage-137713965 .js-count","target":".js-like-button-ReviewImage-137713965","content_type":"ReviewImage","content_id":137713965,"voted_flag":false,"count":8,"user_status":"","blocked":false}
7

地物の鯛と答志島の鰆のお造り：鯛は約3.0Kgの物をねかした3日目の物、鰆は5日目。

{"count_target":".js-result-ReviewImage-137713966 .js-count","target":".js-like-button-ReviewImage-137713966","content_type":"ReviewImage","content_id":137713966,"voted_flag":false,"count":7,"user_status":"","blocked":false}
6

薄張グラスのビールが美味しい。

{"count_target":".js-result-ReviewImage-137713967 .js-count","target":".js-like-button-ReviewImage-137713967","content_type":"ReviewImage","content_id":137713967,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

無花果の胡麻和え：ヘーゼルナッツがアクセントになって美味しい♪

{"count_target":".js-result-ReviewImage-137713968 .js-count","target":".js-like-button-ReviewImage-137713968","content_type":"ReviewImage","content_id":137713968,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

茶碗蒸しにいくら：いくらは当日漬けたものを使い、茶わん蒸しのトロトロの食感と合わせてある。

{"count_target":".js-result-ReviewImage-137713970 .js-count","target":".js-like-button-ReviewImage-137713970","content_type":"ReviewImage","content_id":137713970,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

海老の頭素揚げ：ひとつ目は何も付けぞ

{"count_target":".js-result-ReviewImage-137713987 .js-count","target":".js-like-button-ReviewImage-137713987","content_type":"ReviewImage","content_id":137713987,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

海老の頭：ふたつ目はお好きなようにと言われるが軽くレモンか塩がお勧め

{"count_target":".js-result-ReviewImage-137713988 .js-count","target":".js-like-button-ReviewImage-137713988","content_type":"ReviewImage","content_id":137713988,"voted_flag":false,"count":6,"user_status":"","blocked":false}
5

海老：ふんわり衣がたっぷりにも見えるけど口の中で無くなる衣

{"count_target":".js-result-ReviewImage-137713989 .js-count","target":".js-like-button-ReviewImage-137713989","content_type":"ReviewImage","content_id":137713989,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

海老：ふんわり衣がたっぷりにも見えるけど口の中で無くなる衣

{"count_target":".js-result-ReviewImage-137713990 .js-count","target":".js-like-button-ReviewImage-137713990","content_type":"ReviewImage","content_id":137713990,"voted_flag":false,"count":5,"user_status":"","blocked":false}
6

新イカ：一切れが烏賊1枚分のサイズ。さっと揚げて中心はレア、サクッとしたイカの身の歯切れも美味しい

{"count_target":".js-result-ReviewImage-137713992 .js-count","target":".js-like-button-ReviewImage-137713992","content_type":"ReviewImage","content_id":137713992,"voted_flag":false,"count":6,"user_status":"","blocked":false}
5

高山のアキシマササゲ：少し強めに温度を掛けて表面に甘味を引き出す。

{"count_target":".js-result-ReviewImage-137713993 .js-count","target":".js-like-button-ReviewImage-137713993","content_type":"ReviewImage","content_id":137713993,"voted_flag":false,"count":5,"user_status":"","blocked":false}
4

ぎんなん：一店の焦げもないうす衣

{"count_target":".js-result-ReviewImage-137713996 .js-count","target":".js-like-button-ReviewImage-137713996","content_type":"ReviewImage","content_id":137713996,"voted_flag":false,"count":4,"user_status":"","blocked":false}
5

師崎のキス：敢えてクリスピーな衣に仕上げて天つゆで戴くと合う感じ

{"count_target":".js-result-ReviewImage-137713997 .js-count","target":".js-like-button-ReviewImage-137713997","content_type":"ReviewImage","content_id":137713997,"voted_flag":false,"count":5,"user_status":"","blocked":false}
4

北海道余市のパプリカ：

{"count_target":".js-result-ReviewImage-137713999 .js-count","target":".js-like-button-ReviewImage-137713999","content_type":"ReviewImage","content_id":137713999,"voted_flag":false,"count":4,"user_status":"","blocked":false}
5

マナガツオ海苔巻：にい留新スペシャリテ

{"count_target":".js-result-ReviewImage-137714001 .js-count","target":".js-like-button-ReviewImage-137714001","content_type":"ReviewImage","content_id":137714001,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

舞茸：均一に衣をまとわせる技術は目から鱗

{"count_target":".js-result-ReviewImage-137714009 .js-count","target":".js-like-button-ReviewImage-137714009","content_type":"ReviewImage","content_id":137714009,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

北海道の岩牡蠣：旨味の凝縮の極み

{"count_target":".js-result-ReviewImage-137714010 .js-count","target":".js-like-button-ReviewImage-137714010","content_type":"ReviewImage","content_id":137714010,"voted_flag":false,"count":5,"user_status":"","blocked":false}
6

2週間寝かしたクエと松茸のお椀

{"count_target":".js-result-ReviewImage-137714011 .js-count","target":".js-like-button-ReviewImage-137714011","content_type":"ReviewImage","content_id":137714011,"voted_flag":false,"count":6,"user_status":"","blocked":false}
4

伊勢湾の鱧：サイズは大きくても皮が軟らかいのが天ぷら向きとのこと。

{"count_target":".js-result-ReviewImage-137714012 .js-count","target":".js-like-button-ReviewImage-137714012","content_type":"ReviewImage","content_id":137714012,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

鱧をクエのスープに入れるとスープの深みも増しておいしい！

{"count_target":".js-result-ReviewImage-137714014 .js-count","target":".js-like-button-ReviewImage-137714014","content_type":"ReviewImage","content_id":137714014,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

茨城の蓮根

{"count_target":".js-result-ReviewImage-137714017 .js-count","target":".js-like-button-ReviewImage-137714017","content_type":"ReviewImage","content_id":137714017,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

京都の里芋：ゆでて薄く下味をつけて3日目

{"count_target":".js-result-ReviewImage-137714019 .js-count","target":".js-like-button-ReviewImage-137714019","content_type":"ReviewImage","content_id":137714019,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

穴子：定番中の定番

{"count_target":".js-result-ReviewImage-137714020 .js-count","target":".js-like-button-ReviewImage-137714020","content_type":"ReviewImage","content_id":137714020,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

天丼：貝柱と海老はヨシエビ

{"count_target":".js-result-ReviewImage-137714022 .js-count","target":".js-like-button-ReviewImage-137714022","content_type":"ReviewImage","content_id":137714022,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

ジブ皮ごとじっくり揚げた栗にジェラート

{"count_target":".js-result-ReviewImage-137714023 .js-count","target":".js-like-button-ReviewImage-137714023","content_type":"ReviewImage","content_id":137714023,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

お茶

{"count_target":".js-result-ReviewImage-137714025 .js-count","target":".js-like-button-ReviewImage-137714025","content_type":"ReviewImage","content_id":137714025,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

{"count_target":".js-result-ReviewImage-137851013 .js-count","target":".js-like-button-ReviewImage-137851013","content_type":"ReviewImage","content_id":137851013,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

{"count_target":".js-result-ReviewImage-137851014 .js-count","target":".js-like-button-ReviewImage-137851014","content_type":"ReviewImage","content_id":137851014,"voted_flag":false,"count":4,"user_status":"","blocked":false}

{"count_target":".js-result-Review-120824163 .js-count","target":".js-like-button-Review-120824163","content_type":"Review","content_id":120824163,"voted_flag":null,"count":76,"user_status":"","blocked":false}

2020/07訪問5回目

4.9

料理・味4.8
サービス4.5
雰囲気4.5
CP3.8
酒・ドリンク4.0

￥40,000～￥49,9991人

口の中で溶けてなくなる衣

【2020.07 なぜかここに座っている自分が居る！】
緊急事態宣言下でひょんなことから予約が取れて伺って以来の訪問。4月中旬から休業されてたぶんの予約の方を優先に再開中と聞いていたので、しばらくは予約枠は無いなと諦めていたところ、またまたひょんなことから予約枠をGET(あくまで正規のルートです)。なんやかんやで5度目の訪問♪

揚げの技術とそのこだわりは半端無いにい留ワールド

始まる前からワクワクが止まりませんが

天ぷらの最初の一品の車海老で「これだよね～」

天つゆにつけても良いんだけどそれはもったいない

口の中で溶けてなくなる衣を楽しみたい一品

そして薄衣系のしんこ、枝豆と続いた後は

サクサク系の衣の鱚やはまぐり、穴子も当然のごとく美味しい！

で、、、今回刺さったのが”ナス！”うす衣で天つゆに浸して

口に入れると衣もナスも一体となって溶けます！

今回も約３時間のにい留ワールド、、堪能しました(^_^)/

【30,000円のコース】
【つまみ】
・とうもろこしのすり流し：渥美半島のピュアホワイト、甘味を
　最大限に引き出すためホーロー鍋で茹で、うらごしは馬の毛の
　うらごし器を使うという拘り、塩砂糖は加えなくても十分甘い
・鮑：三重の500gのもの、敢えて出汁は加えず水で煮たもの
・かつおヅケ：紀伊長島の漁師さんからの直送、当て塩は
　フランスの天然塩
・雲丹そば：余市の塩水うにと馬糞雲丹のミックス、塩水うにも
　フランスの天然塩で当て直してから使う

【てんぷら】
・えびの頭×２：足の先まで一切焦がすことなく
・車海老×２：これを食べた瞬間わかるここの凄さ、溶ける衣
・しんこ：天草、油を加熱せず海老を揚げた余熱で揚げる
・空豆：青森、こちらも過熱しないで余熱で揚げる
・きす：身はしっとりで衣はサクサク
・花オクラ：少し苦味があって山菜のような味わい
・あゆ：肝の苦味も身の甘味も殺さない揚げ
・万願寺唐辛子の赤：甘味に驚く
・はまぐり：脂をダメにしても揚げたいと言わしめた一品
　ぎりぎりのレアな仕上がりでヤバい美味しさ
・はも：伊勢湾の鱧、甘味のある身
・じゅんさいのスープ：広島、鱧の骨出汁と小玉ねぎ
　このスープに鱧の天ぷらを投入しても美味しい
・とうもろこし
・あまえび：しそ巻きでオマケ？
・なす：うす衣で天つゆに付けて戴くと全てがとろける
・あなご：ふんわりとサクサクの極み
・天丼：〆は天丼か天茶なので今回は天丼
・デザート：自粛中に研究した芋天とアイス

【飲んだ物】
生ビール×2
冷酒×3
水×1

お会計　44,500円/人

次のひょんなことが楽しみでしょうがないお店ヾ(≧▽≦)

場所：地下鉄桜通線高岳駅2番出口を出てすぐを左へ300ｍほど行った先の左手前角にある、モノトーンの賃貸マンションの2階が店舗(意外とわかりにくいです。完全予約制のためか？ビルに目立つような看板は無く、初めて行った時は通り過ぎてしまいました：汗)。

6

場所：地下鉄桜通線高岳駅2番出口を出てすぐを左へ300ｍほど行った先の左手前角にある、モノトーンの賃貸マンションの2階が店舗。

{"count_target":".js-result-ReviewImage-132674501 .js-count","target":".js-like-button-ReviewImage-132674501","content_type":"ReviewImage","content_id":132674501,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

とうもろこしのすり流し：渥美のピュアホワイトを甘味を最大限に引き出すためホーロー鍋でゆで、うらごしは馬の毛のうらごし器

{"count_target":".js-result-ReviewImage-132674504 .js-count","target":".js-like-button-ReviewImage-132674504","content_type":"ReviewImage","content_id":132674504,"voted_flag":false,"count":6,"user_status":"","blocked":false}
7

鮑：三重の500gのものを水で煮たもの

{"count_target":".js-result-ReviewImage-132675817 .js-count","target":".js-like-button-ReviewImage-132675817","content_type":"ReviewImage","content_id":132675817,"voted_flag":false,"count":7,"user_status":"","blocked":false}
7

かつおヅケ：紀伊長島の漁師さんからの直送、当て塩はフランスの天然塩

{"count_target":".js-result-ReviewImage-132674511 .js-count","target":".js-like-button-ReviewImage-132674511","content_type":"ReviewImage","content_id":132674511,"voted_flag":false,"count":7,"user_status":"","blocked":false}
7

雲丹そば：余市の塩水うにとばふん雲丹のミックス、塩水うにもフランスの天然塩で当て直してから使う

{"count_target":".js-result-ReviewImage-132674520 .js-count","target":".js-like-button-ReviewImage-132674520","content_type":"ReviewImage","content_id":132674520,"voted_flag":false,"count":7,"user_status":"","blocked":false}
6

天ぷらをいただく準備中

{"count_target":".js-result-ReviewImage-132674538 .js-count","target":".js-like-button-ReviewImage-132674538","content_type":"ReviewImage","content_id":132674538,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

えびの頭

{"count_target":".js-result-ReviewImage-132674546 .js-count","target":".js-like-button-ReviewImage-132674546","content_type":"ReviewImage","content_id":132674546,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

えびの頭

{"count_target":".js-result-ReviewImage-132674553 .js-count","target":".js-like-button-ReviewImage-132674553","content_type":"ReviewImage","content_id":132674553,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

車海老

{"count_target":".js-result-ReviewImage-132674562 .js-count","target":".js-like-button-ReviewImage-132674562","content_type":"ReviewImage","content_id":132674562,"voted_flag":false,"count":6,"user_status":"","blocked":false}
5

車海老

{"count_target":".js-result-ReviewImage-132674571 .js-count","target":".js-like-button-ReviewImage-132674571","content_type":"ReviewImage","content_id":132674571,"voted_flag":false,"count":5,"user_status":"","blocked":false}
6

しんこ：天草

{"count_target":".js-result-ReviewImage-132674573 .js-count","target":".js-like-button-ReviewImage-132674573","content_type":"ReviewImage","content_id":132674573,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

しんこ：天草

{"count_target":".js-result-ReviewImage-132674579 .js-count","target":".js-like-button-ReviewImage-132674579","content_type":"ReviewImage","content_id":132674579,"voted_flag":false,"count":6,"user_status":"","blocked":false}
5

空豆：青森

{"count_target":".js-result-ReviewImage-132674582 .js-count","target":".js-like-button-ReviewImage-132674582","content_type":"ReviewImage","content_id":132674582,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

鱚：身はしっとりで衣はサクサク

{"count_target":".js-result-ReviewImage-132674586 .js-count","target":".js-like-button-ReviewImage-132674586","content_type":"ReviewImage","content_id":132674586,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

花オクラ：少し苦味があって山菜のような味わい

{"count_target":".js-result-ReviewImage-132674591 .js-count","target":".js-like-button-ReviewImage-132674591","content_type":"ReviewImage","content_id":132674591,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

あゆ：肝の苦味も身の甘味も殺さない揚げ

{"count_target":".js-result-ReviewImage-132674597 .js-count","target":".js-like-button-ReviewImage-132674597","content_type":"ReviewImage","content_id":132674597,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

あゆ：肝の苦味も身の甘味も殺さない揚げ

{"count_target":".js-result-ReviewImage-132674602 .js-count","target":".js-like-button-ReviewImage-132674602","content_type":"ReviewImage","content_id":132674602,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

万願寺唐辛子の赤：甘味に驚く

{"count_target":".js-result-ReviewImage-132674606 .js-count","target":".js-like-button-ReviewImage-132674606","content_type":"ReviewImage","content_id":132674606,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

はまぐり：脂をダメにしても揚げたいと言わしめた一品

{"count_target":".js-result-ReviewImage-132674610 .js-count","target":".js-like-button-ReviewImage-132674610","content_type":"ReviewImage","content_id":132674610,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

はまぐり：ぎりぎりレアな断面

{"count_target":".js-result-ReviewImage-132674611 .js-count","target":".js-like-button-ReviewImage-132674611","content_type":"ReviewImage","content_id":132674611,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

はも：伊勢湾の鱧、甘味のある身

{"count_target":".js-result-ReviewImage-132674614 .js-count","target":".js-like-button-ReviewImage-132674614","content_type":"ReviewImage","content_id":132674614,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

じゅんさいのスープ：広島、鱧の骨出汁と小玉ねぎ

{"count_target":".js-result-ReviewImage-132674618 .js-count","target":".js-like-button-ReviewImage-132674618","content_type":"ReviewImage","content_id":132674618,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

鱧の天ぷらを投入しても美味しい

{"count_target":".js-result-ReviewImage-132674623 .js-count","target":".js-like-button-ReviewImage-132674623","content_type":"ReviewImage","content_id":132674623,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

とうもろこし

{"count_target":".js-result-ReviewImage-132677183 .js-count","target":".js-like-button-ReviewImage-132677183","content_type":"ReviewImage","content_id":132677183,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

あまえび

{"count_target":".js-result-ReviewImage-132677168 .js-count","target":".js-like-button-ReviewImage-132677168","content_type":"ReviewImage","content_id":132677168,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

なす

{"count_target":".js-result-ReviewImage-132674626 .js-count","target":".js-like-button-ReviewImage-132674626","content_type":"ReviewImage","content_id":132674626,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

あなご

{"count_target":".js-result-ReviewImage-132674632 .js-count","target":".js-like-button-ReviewImage-132674632","content_type":"ReviewImage","content_id":132674632,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

〆は天丼か天茶

{"count_target":".js-result-ReviewImage-132674633 .js-count","target":".js-like-button-ReviewImage-132674633","content_type":"ReviewImage","content_id":132674633,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

デザート

{"count_target":".js-result-ReviewImage-132674646 .js-count","target":".js-like-button-ReviewImage-132674646","content_type":"ReviewImage","content_id":132674646,"voted_flag":false,"count":5,"user_status":"","blocked":false}

{"count_target":".js-result-Review-117730086 .js-count","target":".js-like-button-Review-117730086","content_type":"Review","content_id":117730086,"voted_flag":null,"count":82,"user_status":"","blocked":false}

2020/04訪問4回目

4.9

料理・味4.8
サービス4.5
雰囲気4.5
CP3.8
酒・ドリンク4.0

￥40,000～￥49,9991人

天ぷら愛が深すぎる♪

【2020.03 少々反省しつつもチャンスは逃さない？】
コロナ感染者の増加で緊張感も高まる愛知県下、、居酒屋は時短営業だけどレストランは通常営業という環境の中、何気に発見してしまったこちらの空席、、一瞬躊躇するものの指が勝手に、、、

予約はしたものの、、さてどうする？

まずは移動手段、一番危険なのは電車と地下鉄

(危険というか万が一にもこの行動で感染する訳にはいかない！)

タクシーもリスクは減るけど高額(往復したら４諭吉近く！)

一番安全でリスクが低いのが自家用車移動ですが、、飲めない！

ということで熟慮の末(やめとくという選択肢は無いのか！)

近所の安全そうなホテルまで自家用車で移動して徒歩でお店へ

徒歩でホテルに帰って宿泊して帰宅という作戦

お店自体はMAX10席を8席にして営業されてるので

店中での密密密は回避できてました。

でもさすがにこの状況下みなさんいつになく寡黙

にい留主人もトークのトーンは若干控えめ

十二分においしいけどもっと思いっきりはじけれるときに来たい！

いずれにしても相変わらずの天ぷらを超える天ぷら

主人の天ぷら愛を感じながらの至福の3時間

厄介な感染症が早期に収束して

美味しいものを楽しく食べられる日が来ることを祈るだけです。

【本日のお品書き】

【おつまみ】
・宮城の平目お造り：2日ほど寝かせたものを30分間昆布〆
・しまあじと平らぎ貝：しまあじは漬け、平らぎ貝は脱水して
・子持ちヤリイカ：ぎりぎりの低温調理で超柔らかな仕上がり
・鮟肝：３日間かけて血抜きして臭み全くなし
・茶碗蒸し：80℃で7時間で蛤から出汁を取り、80度、30分で
　蒸し上げた茶碗蒸し、ぎりぎりで固めたとろとろの食感♪

【天ぷら】
★車海老の頭×２
★車海老×２
★アオリイカ：特大サイズで身が厚い。ねかしは３週間
★空豆：敢えて小さめの柔らかいサイズをチョイス
★白魚：ふわふわでした♪
★福岡八女の雁足(オニヒカゲワラビの新芽)
★鱚：水分を抜いてしっかり目の揚げ、三河産
★山ウド：香りが最高
★帆立：グラデーション揚げ。中心部はレアです。
★あま鯛：しっかり揚げていても身はフワフワ。１８日間寝かせ
・蛍烏賊、京野菜と筍
★アスパラ：- アスパラの中と元、元の方が揚げ方で
　甘みが増すのがにい留マジック
★稚鮎：氷で仮死状態にして揚げ、内蔵の苦味がフレッシュ
★筍：下味が付いててそのままで
★ぼたん海老：レアに仕上げて生よりうま味を増す
★ 海苔にうに：謎の大盛り
★薩摩芋：衣に糖分が溶けだしててパリッと甘い
・〆の天丼と赤出汁
・デザート：常温になったさつまいも

・飲み物はビールとおまかせで冷酒を３合ほど

　お会計　43000円/人

その後の情報で緊急事態宣言を受け通常営業を自粛され

現在はテイクアウトで天丼のテイクアウト営業中です。

なお、テイクアウトも完全予約制でOMAKASEから

ただし、テイクアウトも大人気で予約困難です：汗

場所：地下鉄桜通線高岳駅2番出口を出てすぐを左へ300ｍほど行った先の左手前角にある、モノトーンの賃貸マンションの2階が店舗(意外とわかりにくいです。完全予約制のためか？ビルに目立つような看板は無く、初めて行った時は通り過ぎてしまいました：汗)。

6

地下鉄桜通線高岳駅2番出口を出てすぐを左へ300ｍほど行った先の左手前角にある、モノトーンの賃貸マンションの2階

{"count_target":".js-result-ReviewImage-129113378 .js-count","target":".js-like-button-ReviewImage-129113378","content_type":"ReviewImage","content_id":129113378,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

最初はビール

{"count_target":".js-result-ReviewImage-129113384 .js-count","target":".js-like-button-ReviewImage-129113384","content_type":"ReviewImage","content_id":129113384,"voted_flag":false,"count":6,"user_status":"","blocked":false}
5

宮城の平目お造り：2日ほど寝かせたものを30分間昆布〆

{"count_target":".js-result-ReviewImage-129113392 .js-count","target":".js-like-button-ReviewImage-129113392","content_type":"ReviewImage","content_id":129113392,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

軽く漬けにしたシマアジとたいらぎ貝

{"count_target":".js-result-ReviewImage-129113399 .js-count","target":".js-like-button-ReviewImage-129113399","content_type":"ReviewImage","content_id":129113399,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

低温調理で柔らかく仕上がった子持ちヤリイカ

{"count_target":".js-result-ReviewImage-129113401 .js-count","target":".js-like-button-ReviewImage-129113401","content_type":"ReviewImage","content_id":129113401,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

3日間血抜きした鮟肝

{"count_target":".js-result-ReviewImage-129113406 .js-count","target":".js-like-button-ReviewImage-129113406","content_type":"ReviewImage","content_id":129113406,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

80℃で7時間かけてはまぐりから出汁を取り、80度、30分で蒸し上げた茶碗蒸し

{"count_target":".js-result-ReviewImage-129113411 .js-count","target":".js-like-button-ReviewImage-129113411","content_type":"ReviewImage","content_id":129113411,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

車海老の頭×２

{"count_target":".js-result-ReviewImage-129113416 .js-count","target":".js-like-button-ReviewImage-129113416","content_type":"ReviewImage","content_id":129113416,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

車海老×２

{"count_target":".js-result-ReviewImage-129113425 .js-count","target":".js-like-button-ReviewImage-129113425","content_type":"ReviewImage","content_id":129113425,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

３週間寝かしたアオリイカ特大サイズで身が厚い

{"count_target":".js-result-ReviewImage-129113442 .js-count","target":".js-like-button-ReviewImage-129113442","content_type":"ReviewImage","content_id":129113442,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

レアな断面

{"count_target":".js-result-ReviewImage-129113458 .js-count","target":".js-like-button-ReviewImage-129113458","content_type":"ReviewImage","content_id":129113458,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

空豆は敢えて小さめの柔らかいサイズ

{"count_target":".js-result-ReviewImage-129113465 .js-count","target":".js-like-button-ReviewImage-129113465","content_type":"ReviewImage","content_id":129113465,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

白魚

{"count_target":".js-result-ReviewImage-129113482 .js-count","target":".js-like-button-ReviewImage-129113482","content_type":"ReviewImage","content_id":129113482,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

福岡八女の雁足(オニヒカゲワラビの新芽)

{"count_target":".js-result-ReviewImage-129113488 .js-count","target":".js-like-button-ReviewImage-129113488","content_type":"ReviewImage","content_id":129113488,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

三河の鱚は水分を抜いてしっかり目の揚げ

{"count_target":".js-result-ReviewImage-129113495 .js-count","target":".js-like-button-ReviewImage-129113495","content_type":"ReviewImage","content_id":129113495,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

山ウド、香りが最高

{"count_target":".js-result-ReviewImage-129113502 .js-count","target":".js-like-button-ReviewImage-129113502","content_type":"ReviewImage","content_id":129113502,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

帆立のグラデーション揚げ

{"count_target":".js-result-ReviewImage-129113505 .js-count","target":".js-like-button-ReviewImage-129113505","content_type":"ReviewImage","content_id":129113505,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

中心部はレア

{"count_target":".js-result-ReviewImage-129113512 .js-count","target":".js-like-button-ReviewImage-129113512","content_type":"ReviewImage","content_id":129113512,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

宇和島のあまだい、１８日間寝かせたもの、しっかり揚げていても身はフワフワ

{"count_target":".js-result-ReviewImage-129113514 .js-count","target":".js-like-button-ReviewImage-129113514","content_type":"ReviewImage","content_id":129113514,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

蛍烏賊、京野菜と筍

{"count_target":".js-result-ReviewImage-129113519 .js-count","target":".js-like-button-ReviewImage-129113519","content_type":"ReviewImage","content_id":129113519,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

アスパラの穂先

{"count_target":".js-result-ReviewImage-129113523 .js-count","target":".js-like-button-ReviewImage-129113523","content_type":"ReviewImage","content_id":129113523,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

アスパラの中と元、元の方が揚げ方で甘みが増すのがにい留マジック

{"count_target":".js-result-ReviewImage-129113526 .js-count","target":".js-like-button-ReviewImage-129113526","content_type":"ReviewImage","content_id":129113526,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

稚鮎、生きたまま氷で仮死状態にして揚げる

{"count_target":".js-result-ReviewImage-129113530 .js-count","target":".js-like-button-ReviewImage-129113530","content_type":"ReviewImage","content_id":129113530,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

稚鮎、内蔵の苦味がフレッシュ

{"count_target":".js-result-ReviewImage-129113533 .js-count","target":".js-like-button-ReviewImage-129113533","content_type":"ReviewImage","content_id":129113533,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

下味をつけた筍

{"count_target":".js-result-ReviewImage-129113539 .js-count","target":".js-like-button-ReviewImage-129113539","content_type":"ReviewImage","content_id":129113539,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

ぼたん海老もレアに仕上げて生よりうま味を増すマジック

{"count_target":".js-result-ReviewImage-129113544 .js-count","target":".js-like-button-ReviewImage-129113544","content_type":"ReviewImage","content_id":129113544,"voted_flag":false,"count":5,"user_status":"","blocked":false}
4

海苔にうに(謎の大盛り)

{"count_target":".js-result-ReviewImage-129113546 .js-count","target":".js-like-button-ReviewImage-129113546","content_type":"ReviewImage","content_id":129113546,"voted_flag":false,"count":4,"user_status":"","blocked":false}
5

薩摩芋

{"count_target":".js-result-ReviewImage-129113553 .js-count","target":".js-like-button-ReviewImage-129113553","content_type":"ReviewImage","content_id":129113553,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

〆の天丼と赤出汁

{"count_target":".js-result-ReviewImage-129113556 .js-count","target":".js-like-button-ReviewImage-129113556","content_type":"ReviewImage","content_id":129113556,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

デザート？

{"count_target":".js-result-ReviewImage-129113559 .js-count","target":".js-like-button-ReviewImage-129113559","content_type":"ReviewImage","content_id":129113559,"voted_flag":false,"count":5,"user_status":"","blocked":false}

{"count_target":".js-result-Review-115817205 .js-count","target":".js-like-button-Review-115817205","content_type":"Review","content_id":115817205,"voted_flag":null,"count":87,"user_status":"","blocked":false}

2020/01訪問3回目

4.8

料理・味4.8
サービス4.5
雰囲気4.5
CP3.8
酒・ドリンク4.0

￥40,000～￥49,9991人

天ぷらの伝道師かも：笑

【2020.01 チャンスは逃さない？】
地下鉄桜通線高岳駅2番出口を出てすぐを左へ300ｍほど行った先の左手前角にある、モノトーンの賃貸マンションの2階が店舗(意外とわかりにくいです。完全予約制のためか？ビルに目立つような看板は無く、初めて行った時は通り過ぎてしまいました：汗)。

かれこれ4回目の訪問ですが予約困難なのはご存知の通り

ほぼ常連枠すら設定せず、OMAKASE予約のみでの受付

受付開始時間になると瞬殺でネットにつながらなくなり

次につながった時には予約枠無しという状態：汗

今回はある偶然から席の確保に成功～

嬉しすぎて地下鉄の中でスキップしながら向いました(嘘)

PM6時、お店のドアを開け、にい留大将との再会、、、

「予約はあなたか～～」みたいなリアクションと共に迎えられ

４度目にして超リラックスした雰囲気でコースがスタート

ご一緒させていただいた方々も大将を乗せるのがお上手で

今までで一番語ってくれたんじゃないかな：笑

調味料へのこだわりもさらに磨きがかかり、、砂糖は和三盆

お酢は飯尾醸造の富士酢プレミアム、醤油は三ツ星醤油

更に更に、、、

画像にも乗せちゃいましたがてんぷら鍋の中も大公開！

衣の秘密を熱く語ってくれました。

(僕の説明では伝えきれないので知りたい方はお店へＧＯ)

コースの流れは以下の通り、、感想などは画像へ

【おまかせ30,000円(税サ別)のコース】

【つまみ】
・地物のほっき貝のスープに新若芽
・地物平目のお造り(腹の身)
・三重の鰆のヅケ
・師崎のタコのやわらか煮、柚子風味
・鮟肝と分葱のぬた、ピスタチオ
・地物の赤なまこＬＬサイズ、土佐酢

【てんぷら】
・長崎産車海老頭×2
・車海老×2
・地物のアオリイカ
・空豆
・宍道湖の白魚のしそ巻き
・三重県多気郡大杉谷のふきのとう
・きす
・北九州合馬の筍
・千葉竹岡の太刀魚
・岩手大船渡の牡蠣
・佐賀のホワイトアスパラの穂先と胴
・佐賀のホワイトアスパラの根元
・帆立貝のグラデーション揚げ
・山形の行者にんにく
・渡り蟹の身と内子、もずく(口直し)
・小柱の海苔巻(本日のおまけの品)
・半田の椎茸
・穴子
・フルーツほうずき
・〆のご飯は天丼か天茶

【お酒】
・生ビール×1
・冷酒×3(出雲富士しぼりたて、松の司、田中65)

　お会計　42,000/人

行けば行くほど良さが分ってきた感じで危険！

またチャンスがあれば飛んで逝っちゃうんだと思います(^o^)

6

地下鉄桜通線高岳駅2番出口を出てすぐを左へ300ｍほど行った先の左手前角

{"count_target":".js-result-ReviewImage-124400544 .js-count","target":".js-like-button-ReviewImage-124400544","content_type":"ReviewImage","content_id":124400544,"voted_flag":false,"count":6,"user_status":"","blocked":false}
7

生ビールは薄張グラスで

{"count_target":".js-result-ReviewImage-124400545 .js-count","target":".js-like-button-ReviewImage-124400545","content_type":"ReviewImage","content_id":124400545,"voted_flag":false,"count":7,"user_status":"","blocked":false}
6

地物のほっき貝を80℃で7時間かけて出汁を取ったスープに新若芽

{"count_target":".js-result-ReviewImage-124400546 .js-count","target":".js-like-button-ReviewImage-124400546","content_type":"ReviewImage","content_id":124400546,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

新物なので茎の食感もシャキシャキで美味しいわかめ

{"count_target":".js-result-ReviewImage-124400547 .js-count","target":".js-like-button-ReviewImage-124400547","content_type":"ReviewImage","content_id":124400547,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

地物平目のお造り(腹の身)三重の鰆

{"count_target":".js-result-ReviewImage-124400548 .js-count","target":".js-like-button-ReviewImage-124400548","content_type":"ReviewImage","content_id":124400548,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

三重の鰆、2週間寝かせて塩水で水分を抜きヅケに

{"count_target":".js-result-ReviewImage-124400550 .js-count","target":".js-like-button-ReviewImage-124400550","content_type":"ReviewImage","content_id":124400550,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

島根出雲富士

{"count_target":".js-result-ReviewImage-124400551 .js-count","target":".js-like-button-ReviewImage-124400551","content_type":"ReviewImage","content_id":124400551,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

師崎のタコのやわらか煮、柚子の風味が良く柔らかさにびっくり

{"count_target":".js-result-ReviewImage-124400552 .js-count","target":".js-like-button-ReviewImage-124400552","content_type":"ReviewImage","content_id":124400552,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

鮟肝と分葱のぬた、鮟肝は2段階の工程で血抜きを完ぺきにしてあるので薄味でも臭みを感じない仕上がり。

{"count_target":".js-result-ReviewImage-124400553 .js-count","target":".js-like-button-ReviewImage-124400553","content_type":"ReviewImage","content_id":124400553,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

LLサイズの赤なまこ

{"count_target":".js-result-ReviewImage-124400554 .js-count","target":".js-like-button-ReviewImage-124400554","content_type":"ReviewImage","content_id":124400554,"voted_flag":false,"count":6,"user_status":"","blocked":false}
7

地物の赤なまこ、番茶70℃で火入れしてから土佐酢で、サクッと口の中でかみ切れるほど良い硬さ

{"count_target":".js-result-ReviewImage-124400555 .js-count","target":".js-like-button-ReviewImage-124400555","content_type":"ReviewImage","content_id":124400555,"voted_flag":false,"count":7,"user_status":"","blocked":false}
6

長崎産車海老、ひとつ目はそのままでサクサク♪

{"count_target":".js-result-ReviewImage-124400556 .js-count","target":".js-like-button-ReviewImage-124400556","content_type":"ReviewImage","content_id":124400556,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

２つ目はお好みで塩かレモン

{"count_target":".js-result-ReviewImage-124400557 .js-count","target":".js-like-button-ReviewImage-124400557","content_type":"ReviewImage","content_id":124400557,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

車海老の身もひとつめはそのままで

{"count_target":".js-result-ReviewImage-124400558 .js-count","target":".js-like-button-ReviewImage-124400558","content_type":"ReviewImage","content_id":124400558,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

ふたつ目はお好みで天つゆでもOKですがやはり塩かレモンが良いような？

{"count_target":".js-result-ReviewImage-124400559 .js-count","target":".js-like-button-ReviewImage-124400559","content_type":"ReviewImage","content_id":124400559,"voted_flag":false,"count":6,"user_status":"","blocked":false}
7

地物のアオリイカ、２週間寝かして３％の塩水で水分を抜いたもの。半生の状態で最高の揚げ具合に感じた。

{"count_target":".js-result-ReviewImage-124400560 .js-count","target":".js-like-button-ReviewImage-124400560","content_type":"ReviewImage","content_id":124400560,"voted_flag":false,"count":7,"user_status":"","blocked":false}
6

空豆、色と香りを保つため低温だけどさっと揚げる

{"count_target":".js-result-ReviewImage-124400561 .js-count","target":".js-like-button-ReviewImage-124400561","content_type":"ReviewImage","content_id":124400561,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

宍道湖の白魚のしそ巻き、中心部はレアで揚げ具合は流石のひとこと。頭は取ってとワタは抜いてあります。

{"count_target":".js-result-ReviewImage-124400563 .js-count","target":".js-like-button-ReviewImage-124400563","content_type":"ReviewImage","content_id":124400563,"voted_flag":false,"count":6,"user_status":"","blocked":false}
7

三重県多気郡大杉谷のふきのとう、春を感じさせるひと品

{"count_target":".js-result-ReviewImage-124400564 .js-count","target":".js-like-button-ReviewImage-124400564","content_type":"ReviewImage","content_id":124400564,"voted_flag":false,"count":7,"user_status":"","blocked":false}
7

低温でも衣が揚がる秘密まで大公開

{"count_target":".js-result-ReviewImage-124400565 .js-count","target":".js-like-button-ReviewImage-124400565","content_type":"ReviewImage","content_id":124400565,"voted_flag":false,"count":7,"user_status":"","blocked":false}
5

きす

{"count_target":".js-result-ReviewImage-124400586 .js-count","target":".js-like-button-ReviewImage-124400586","content_type":"ReviewImage","content_id":124400586,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

北九州合馬の筍、出汁醤油で下味をつけてあるのでそのまま

{"count_target":".js-result-ReviewImage-124400587 .js-count","target":".js-like-button-ReviewImage-124400587","content_type":"ReviewImage","content_id":124400587,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

千葉竹岡の太刀魚、10日間寝かしたもの

{"count_target":".js-result-ReviewImage-124400588 .js-count","target":".js-like-button-ReviewImage-124400588","content_type":"ReviewImage","content_id":124400588,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

岩手大船渡の牡蠣、ジューシーすぎるので火傷しそうだけど熱々が旨いというジレンマ

{"count_target":".js-result-ReviewImage-124400589 .js-count","target":".js-like-button-ReviewImage-124400589","content_type":"ReviewImage","content_id":124400589,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

佐賀４Ｌサイズのホワイトアスパラ穂先と胴、ジューシー

{"count_target":".js-result-ReviewImage-124400590 .js-count","target":".js-like-button-ReviewImage-124400590","content_type":"ReviewImage","content_id":124400590,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

佐賀４Ｌサイズのホワイトアスパラの根元、強めの火入れ(揚げ)で糖分が活性化して甘い

{"count_target":".js-result-ReviewImage-124400591 .js-count","target":".js-like-button-ReviewImage-124400591","content_type":"ReviewImage","content_id":124400591,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

帆立貝のグラデーション揚げ

{"count_target":".js-result-ReviewImage-124400592 .js-count","target":".js-like-button-ReviewImage-124400592","content_type":"ReviewImage","content_id":124400592,"voted_flag":false,"count":5,"user_status":"","blocked":false}
6

山形の行者にんにく、繊維を感じないほど口の中で溶ける食感にびっくり

{"count_target":".js-result-ReviewImage-124400593 .js-count","target":".js-like-button-ReviewImage-124400593","content_type":"ReviewImage","content_id":124400593,"voted_flag":false,"count":6,"user_status":"","blocked":false}
5

渡り蟹の身と内子、もずく、もずくは出汁につけること数回下ごしらえをしてからの酢

{"count_target":".js-result-ReviewImage-124400594 .js-count","target":".js-like-button-ReviewImage-124400594","content_type":"ReviewImage","content_id":124400594,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

小柱の海苔巻は本日のおまけの品だとか

{"count_target":".js-result-ReviewImage-124400595 .js-count","target":".js-like-button-ReviewImage-124400595","content_type":"ReviewImage","content_id":124400595,"voted_flag":false,"count":5,"user_status":"","blocked":false}
6

半田の椎茸

{"count_target":".js-result-ReviewImage-124400596 .js-count","target":".js-like-button-ReviewImage-124400596","content_type":"ReviewImage","content_id":124400596,"voted_flag":false,"count":6,"user_status":"","blocked":false}
5

穴子、サクサク

{"count_target":".js-result-ReviewImage-124400597 .js-count","target":".js-like-button-ReviewImage-124400597","content_type":"ReviewImage","content_id":124400597,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

フルーツほうずき

{"count_target":".js-result-ReviewImage-124400598 .js-count","target":".js-like-button-ReviewImage-124400598","content_type":"ReviewImage","content_id":124400598,"voted_flag":false,"count":5,"user_status":"","blocked":false}
6

フルーツほうずき

{"count_target":".js-result-ReviewImage-124400599 .js-count","target":".js-like-button-ReviewImage-124400599","content_type":"ReviewImage","content_id":124400599,"voted_flag":false,"count":6,"user_status":"","blocked":false}
5

おしんこ

{"count_target":".js-result-ReviewImage-124400601 .js-count","target":".js-like-button-ReviewImage-124400601","content_type":"ReviewImage","content_id":124400601,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

天茶

{"count_target":".js-result-ReviewImage-124400603 .js-count","target":".js-like-button-ReviewImage-124400603","content_type":"ReviewImage","content_id":124400603,"voted_flag":false,"count":5,"user_status":"","blocked":false}

{"count_target":".js-result-Review-112812184 .js-count","target":".js-like-button-Review-112812184","content_type":"Review","content_id":112812184,"voted_flag":null,"count":88,"user_status":"","blocked":false}

2019/12訪問2回目

4.8

料理・味4.8
サービス4.5
雰囲気4.5
CP3.8
酒・ドリンク4.0

￥40,000～￥49,9991人

にい留ワールドはミラクルで異次元♪

【2019.12 ピンチヒッターラキテンはチャンスは逃さない？】
地下鉄桜通線高岳駅2番出口を出てすぐを左へ300ｍほど行った先の左手前角にある、モノトーンの賃貸マンションの2階が店舗(意外とわかりにくいです。完全予約制のためか？ビルに目立つような看板は無く、初めて行った時は通り過ぎてしまいました：汗)。

かれこれ3回目の訪問ですが予約困難なのはご存知の通り

ほぼ常連枠すら設定せず、OMAKASE予約のみでの受付

受付開始時間になると瞬殺でネットにつながらなくなり

次につながった時には予約枠無しという状態：汗

なので、、、今回もピンチヒッターでの訪問です：笑

【コースの流れ】
・つまみ
・北寄貝を６時間程度煮出したスープ
・カワハギの肝和え
・天草のクエ：10日程塩をあてながら寝かせたもの
・ブリ：1週間寝かせたものを辛味大根と一緒に
・柿の白和え：クルミ、ザクロ、3年熟成の味醂を使用
・茶碗蒸し：具はいくらのみ、ぎりぎりで固まった玉子

・てんぷら
・車海老：さらりとした口どけの衣は相変わらずの絶品
・スミイカ
・銀杏：火を止めながら揚げる
・きす
・あきしまささげ：高山
・太刀魚
・百合根
・本シシャモ
・海老芋
・牡蠣：クリーミーさが半端無いです
・アスパラ
・アスパラの根元：穂先とは別物の甘味、揚げのマジック！
・鱧
・鱧出汁の松茸スープ：鱧てんぷらを投入して♪
・ぼたんえび：寿司屋に対抗する自信作？
・しいたけ
・しいたけ軸(リクエスト)
・白子
・もずく
・うに
・穴子
・芋(デザートのごとく甘く！)
・天丼：〆は天茶か天丼

いつもながらの、、にい留天ぷらマジック！

ファンタスティックでしたが三度目の正直でも理解度50％かも？

6

桜通線高岳駅2番出口を出てすぐを左へ300ｍほど行った先

{"count_target":".js-result-ReviewImage-117978606 .js-count","target":".js-like-button-ReviewImage-117978606","content_type":"ReviewImage","content_id":117978606,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

シャンパンからスタート

{"count_target":".js-result-ReviewImage-117978482 .js-count","target":".js-like-button-ReviewImage-117978482","content_type":"ReviewImage","content_id":117978482,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

北寄貝を６時間程度煮出したスープ

{"count_target":".js-result-ReviewImage-117978491 .js-count","target":".js-like-button-ReviewImage-117978491","content_type":"ReviewImage","content_id":117978491,"voted_flag":false,"count":6,"user_status":"","blocked":false}
5

カワハギの肝和え

{"count_target":".js-result-ReviewImage-117978623 .js-count","target":".js-like-button-ReviewImage-117978623","content_type":"ReviewImage","content_id":117978623,"voted_flag":false,"count":5,"user_status":"","blocked":false}
6

10日程塩をあてながら寝かせた天草のクエ、1週間寝かせたぶりは辛味大根

{"count_target":".js-result-ReviewImage-117978630 .js-count","target":".js-like-button-ReviewImage-117978630","content_type":"ReviewImage","content_id":117978630,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

柿の白和え、クルミ、ザクロ、3年熟成の味醂を使用

{"count_target":".js-result-ReviewImage-117978638 .js-count","target":".js-like-button-ReviewImage-117978638","content_type":"ReviewImage","content_id":117978638,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

茶碗蒸し

{"count_target":".js-result-ReviewImage-117978641 .js-count","target":".js-like-button-ReviewImage-117978641","content_type":"ReviewImage","content_id":117978641,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

茶椀蒸し、具はいくらだけで80℃で30分

{"count_target":".js-result-ReviewImage-117978654 .js-count","target":".js-like-button-ReviewImage-117978654","content_type":"ReviewImage","content_id":117978654,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

てんっぷら薬味がスタンバイ

{"count_target":".js-result-ReviewImage-117978666 .js-count","target":".js-like-button-ReviewImage-117978666","content_type":"ReviewImage","content_id":117978666,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

車海老

{"count_target":".js-result-ReviewImage-117978686 .js-count","target":".js-like-button-ReviewImage-117978686","content_type":"ReviewImage","content_id":117978686,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

車海老はレア

{"count_target":".js-result-ReviewImage-117978699 .js-count","target":".js-like-button-ReviewImage-117978699","content_type":"ReviewImage","content_id":117978699,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

車海老

{"count_target":".js-result-ReviewImage-117978713 .js-count","target":".js-like-button-ReviewImage-117978713","content_type":"ReviewImage","content_id":117978713,"voted_flag":false,"count":6,"user_status":"","blocked":false}
5

スミイカ

{"count_target":".js-result-ReviewImage-117978720 .js-count","target":".js-like-button-ReviewImage-117978720","content_type":"ReviewImage","content_id":117978720,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

銀杏：火を止めながら揚げる

{"count_target":".js-result-ReviewImage-117978739 .js-count","target":".js-like-button-ReviewImage-117978739","content_type":"ReviewImage","content_id":117978739,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

きす

{"count_target":".js-result-ReviewImage-117978766 .js-count","target":".js-like-button-ReviewImage-117978766","content_type":"ReviewImage","content_id":117978766,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

あきしまささげ：高山

{"count_target":".js-result-ReviewImage-117978775 .js-count","target":".js-like-button-ReviewImage-117978775","content_type":"ReviewImage","content_id":117978775,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

太刀魚

{"count_target":".js-result-ReviewImage-117978781 .js-count","target":".js-like-button-ReviewImage-117978781","content_type":"ReviewImage","content_id":117978781,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

百合根

{"count_target":".js-result-ReviewImage-117978785 .js-count","target":".js-like-button-ReviewImage-117978785","content_type":"ReviewImage","content_id":117978785,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

本シシャモ

{"count_target":".js-result-ReviewImage-117978796 .js-count","target":".js-like-button-ReviewImage-117978796","content_type":"ReviewImage","content_id":117978796,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

海老芋

{"count_target":".js-result-ReviewImage-117978813 .js-count","target":".js-like-button-ReviewImage-117978813","content_type":"ReviewImage","content_id":117978813,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

牡蠣

{"count_target":".js-result-ReviewImage-117978821 .js-count","target":".js-like-button-ReviewImage-117978821","content_type":"ReviewImage","content_id":117978821,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

アスパラ

{"count_target":".js-result-ReviewImage-117978826 .js-count","target":".js-like-button-ReviewImage-117978826","content_type":"ReviewImage","content_id":117978826,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

明日ぺらの根元

{"count_target":".js-result-ReviewImage-117978833 .js-count","target":".js-like-button-ReviewImage-117978833","content_type":"ReviewImage","content_id":117978833,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

鱧出汁の松茸スープ

{"count_target":".js-result-ReviewImage-117978841 .js-count","target":".js-like-button-ReviewImage-117978841","content_type":"ReviewImage","content_id":117978841,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

鱧出汁の松茸スープ

{"count_target":".js-result-ReviewImage-117978843 .js-count","target":".js-like-button-ReviewImage-117978843","content_type":"ReviewImage","content_id":117978843,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

鱧てんぷらを投入して♪

{"count_target":".js-result-ReviewImage-117978853 .js-count","target":".js-like-button-ReviewImage-117978853","content_type":"ReviewImage","content_id":117978853,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

ぼたんえび

{"count_target":".js-result-ReviewImage-117978859 .js-count","target":".js-like-button-ReviewImage-117978859","content_type":"ReviewImage","content_id":117978859,"voted_flag":false,"count":5,"user_status":"","blocked":false}
6

しいたけ

{"count_target":".js-result-ReviewImage-117978868 .js-count","target":".js-like-button-ReviewImage-117978868","content_type":"ReviewImage","content_id":117978868,"voted_flag":false,"count":6,"user_status":"","blocked":false}
6

しいたけ軸(リクエスト)

{"count_target":".js-result-ReviewImage-117978877 .js-count","target":".js-like-button-ReviewImage-117978877","content_type":"ReviewImage","content_id":117978877,"voted_flag":false,"count":6,"user_status":"","blocked":false}
5

白子

{"count_target":".js-result-ReviewImage-117978885 .js-count","target":".js-like-button-ReviewImage-117978885","content_type":"ReviewImage","content_id":117978885,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

もずく

{"count_target":".js-result-ReviewImage-117978898 .js-count","target":".js-like-button-ReviewImage-117978898","content_type":"ReviewImage","content_id":117978898,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

うに

{"count_target":".js-result-ReviewImage-117978909 .js-count","target":".js-like-button-ReviewImage-117978909","content_type":"ReviewImage","content_id":117978909,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

穴子

{"count_target":".js-result-ReviewImage-117978921 .js-count","target":".js-like-button-ReviewImage-117978921","content_type":"ReviewImage","content_id":117978921,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

芋(デザートのごとく甘く！)

{"count_target":".js-result-ReviewImage-117978929 .js-count","target":".js-like-button-ReviewImage-117978929","content_type":"ReviewImage","content_id":117978929,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

天丼

{"count_target":".js-result-ReviewImage-117978936 .js-count","target":".js-like-button-ReviewImage-117978936","content_type":"ReviewImage","content_id":117978936,"voted_flag":false,"count":5,"user_status":"","blocked":false}

{"count_target":".js-result-Review-108638230 .js-count","target":".js-like-button-Review-108638230","content_type":"Review","content_id":108638230,"voted_flag":null,"count":84,"user_status":"","blocked":false}

ー訪問（2018/10 更新）1回目

4.7

料理・味4.8
サービス4.5
雰囲気4.5
CP3.8
酒・ドリンク4.0

孤高の職人との至福の時間

【2018.09 再訪：進化し続けることを予感させる天ぷら】
地下鉄桜通線高岳駅2番出口を出てすぐを左へ300ｍほど行った先の左手前角にある、モノトーンの賃貸マンションの2階が店舗(意外とわかりにくいです。完全予約制のためか？ビルに目立つような看板は無く、初めて行った時は通り過ぎてしまいました：汗)。

1度目の訪問は只者ではないとの噂の店主と天ぷら

くり出される高級食材に目を奪われ本質を理解しないまま、、

お誘いをいただいての2度目の訪問、、

２度目なのでちょっぴりリラックス、、

じっくりしっかり味わいましたが、、、

自分の表現力を超える天ぷらの数々、、どう書いてよいものか？

しばらく下書き放置してましたが、思い切ってのアップです：笑

コースの流れは、まずはおつまみから、、、

・三重の鰆
　4日間熟成したものを炙り、さっと漬けに
　添えられているのは愛媛松山のなす　
・愛知のイチヂク
　ごまクリームで濃厚に
・ウニソースの蕎麦
　二子玉川の喜邑さんのオマージュ、、本人談ではパクリ：笑

ここから天ぷら
・海老×２
・スミイカ
・ゲソ
・阿蘇の銀杏
・キス
・岐阜朝取れ赤オクラ
・福井小浜鮑：３時間半蒸したもの
・しまささげ
・本シシャモ：初物

ここでおつまみがひと品
・秋刀魚大根巻き

再度天ぷら
・松茸：１本揚げでジューシーに仕上げる
・山形アスパラ
・伊勢湾鱧
・茗荷
・白甘鯛：大型で２週間熟成したもの

再度おつまみ
・素麺ジュレ、トマト、カボチャ、渡り蟹

天ぷらに戻る
・とうもろこし
・熊本栗：生からじっくり揚げて
・バフンウニ：揚げた海苔で包んで
・アナゴ

〆は天茶か天丼
・海老と小柱のかき揚げで天丼

新留さんが語る天ぷらへのこだわり、料理人としての姿勢

ひとつひとつに納得しつつ至福の時間を過ごす。

今回でこちらの真髄の１/３くらいは理解できたでしょうか？

5

地下鉄桜通線高岳駅2番出口を出てすぐを左へ300ｍほど行った先の左手前角にある、モノトーンの賃貸マンションの2階が店舗

{"count_target":".js-result-ReviewImage-92028826 .js-count","target":".js-like-button-ReviewImage-92028826","content_type":"ReviewImage","content_id":92028826,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

二階の入り口看板

{"count_target":".js-result-ReviewImage-92028831 .js-count","target":".js-like-button-ReviewImage-92028831","content_type":"ReviewImage","content_id":92028831,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

三重の鰆：4日間熟成したもの

{"count_target":".js-result-ReviewImage-92028837 .js-count","target":".js-like-button-ReviewImage-92028837","content_type":"ReviewImage","content_id":92028837,"voted_flag":false,"count":5,"user_status":"","blocked":false}
5

愛知のイチヂク：ごまクリームで濃厚に

{"count_target":".js-result-ReviewImage-92028842 .js-count","target":".js-like-button-ReviewImage-92028842","content_type":"ReviewImage","content_id":92028842,"voted_flag":false,"count":5,"user_status":"","blocked":false}
4

ウニソースの蕎麦：二子玉川の喜邑さんのオマージュ

{"count_target":".js-result-ReviewImage-92028845 .js-count","target":".js-like-button-ReviewImage-92028845","content_type":"ReviewImage","content_id":92028845,"voted_flag":false,"count":4,"user_status":"","blocked":false}
3

ウニソースの蕎麦：二子玉川の喜邑さんのオマージュ

{"count_target":".js-result-ReviewImage-92028850 .js-count","target":".js-like-button-ReviewImage-92028850","content_type":"ReviewImage","content_id":92028850,"voted_flag":false,"count":3,"user_status":"","blocked":false}
3

海老

{"count_target":".js-result-ReviewImage-92028855 .js-count","target":".js-like-button-ReviewImage-92028855","content_type":"ReviewImage","content_id":92028855,"voted_flag":false,"count":3,"user_status":"","blocked":false}
4

海老

{"count_target":".js-result-ReviewImage-92028866 .js-count","target":".js-like-button-ReviewImage-92028866","content_type":"ReviewImage","content_id":92028866,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

海老

{"count_target":".js-result-ReviewImage-92028877 .js-count","target":".js-like-button-ReviewImage-92028877","content_type":"ReviewImage","content_id":92028877,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

スミイカ

{"count_target":".js-result-ReviewImage-92028886 .js-count","target":".js-like-button-ReviewImage-92028886","content_type":"ReviewImage","content_id":92028886,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

ゲソ

{"count_target":".js-result-ReviewImage-92028899 .js-count","target":".js-like-button-ReviewImage-92028899","content_type":"ReviewImage","content_id":92028899,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

阿蘇のぎんなん

{"count_target":".js-result-ReviewImage-92028912 .js-count","target":".js-like-button-ReviewImage-92028912","content_type":"ReviewImage","content_id":92028912,"voted_flag":false,"count":4,"user_status":"","blocked":false}
3

きす

{"count_target":".js-result-ReviewImage-92028923 .js-count","target":".js-like-button-ReviewImage-92028923","content_type":"ReviewImage","content_id":92028923,"voted_flag":false,"count":3,"user_status":"","blocked":false}
4

岐阜朝取れのオクラ

{"count_target":".js-result-ReviewImage-92028935 .js-count","target":".js-like-button-ReviewImage-92028935","content_type":"ReviewImage","content_id":92028935,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

福井小浜鮑：３時間半蒸したもの

{"count_target":".js-result-ReviewImage-92028944 .js-count","target":".js-like-button-ReviewImage-92028944","content_type":"ReviewImage","content_id":92028944,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

しまささげ

{"count_target":".js-result-ReviewImage-92028952 .js-count","target":".js-like-button-ReviewImage-92028952","content_type":"ReviewImage","content_id":92028952,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

本シシャモ：初物

{"count_target":".js-result-ReviewImage-92028960 .js-count","target":".js-like-button-ReviewImage-92028960","content_type":"ReviewImage","content_id":92028960,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

秋刀魚大根巻き

{"count_target":".js-result-ReviewImage-92028973 .js-count","target":".js-like-button-ReviewImage-92028973","content_type":"ReviewImage","content_id":92028973,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

松茸：１本揚げにしたもの

{"count_target":".js-result-ReviewImage-92028984 .js-count","target":".js-like-button-ReviewImage-92028984","content_type":"ReviewImage","content_id":92028984,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

山形アスパラ

{"count_target":".js-result-ReviewImage-92028992 .js-count","target":".js-like-button-ReviewImage-92028992","content_type":"ReviewImage","content_id":92028992,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

伊勢湾の鱧

{"count_target":".js-result-ReviewImage-92028997 .js-count","target":".js-like-button-ReviewImage-92028997","content_type":"ReviewImage","content_id":92028997,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

茗荷

{"count_target":".js-result-ReviewImage-92029242 .js-count","target":".js-like-button-ReviewImage-92029242","content_type":"ReviewImage","content_id":92029242,"voted_flag":false,"count":4,"user_status":"","blocked":false}
3

白甘鯛：２週間熟成

{"count_target":".js-result-ReviewImage-92029246 .js-count","target":".js-like-button-ReviewImage-92029246","content_type":"ReviewImage","content_id":92029246,"voted_flag":false,"count":3,"user_status":"","blocked":false}
3

甘鯛を生で♪

{"count_target":".js-result-ReviewImage-92029248 .js-count","target":".js-like-button-ReviewImage-92029248","content_type":"ReviewImage","content_id":92029248,"voted_flag":false,"count":3,"user_status":"","blocked":false}
4

とうもろこし

{"count_target":".js-result-ReviewImage-92029259 .js-count","target":".js-like-button-ReviewImage-92029259","content_type":"ReviewImage","content_id":92029259,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

素麺ジュレ、トマト、カボチャ、渡り蟹

{"count_target":".js-result-ReviewImage-92029263 .js-count","target":".js-like-button-ReviewImage-92029263","content_type":"ReviewImage","content_id":92029263,"voted_flag":false,"count":4,"user_status":"","blocked":false}
4

栗：生からじっくり揚げたもの

{"count_target":".js-result-ReviewImage-92029277 .js-count","target":".js-like-button-ReviewImage-92029277","content_type":"ReviewImage","content_id":92029277,"voted_flag":false,"count":4,"user_status":"","blocked":false}
3

バフンうに

{"count_target":".js-result-ReviewImage-92029292 .js-count","target":".js-like-button-ReviewImage-92029292","content_type":"ReviewImage","content_id":92029292,"voted_flag":false,"count":3,"user_status":"","blocked":false}
4

穴子

{"count_target":".js-result-ReviewImage-92029297 .js-count","target":".js-like-button-ReviewImage-92029297","content_type":"ReviewImage","content_id":92029297,"voted_flag":false,"count":4,"user_status":"","blocked":false}
3

〆の天丼

{"count_target":".js-result-ReviewImage-92029299 .js-count","target":".js-like-button-ReviewImage-92029299","content_type":"ReviewImage","content_id":92029299,"voted_flag":false,"count":3,"user_status":"","blocked":false}
2

ワイン

{"count_target":".js-result-ReviewImage-92029307 .js-count","target":".js-like-button-ReviewImage-92029307","content_type":"ReviewImage","content_id":92029307,"voted_flag":false,"count":2,"user_status":"","blocked":false}
3

ワイン

{"count_target":".js-result-ReviewImage-92029314 .js-count","target":".js-like-button-ReviewImage-92029314","content_type":"ReviewImage","content_id":92029314,"voted_flag":false,"count":3,"user_status":"","blocked":false}
2

ワイン

{"count_target":".js-result-ReviewImage-92029318 .js-count","target":".js-like-button-ReviewImage-92029318","content_type":"ReviewImage","content_id":92029318,"voted_flag":false,"count":2,"user_status":"","blocked":false}
2

ワイン

{"count_target":".js-result-ReviewImage-92029336 .js-count","target":".js-like-button-ReviewImage-92029336","content_type":"ReviewImage","content_id":92029336,"voted_flag":false,"count":2,"user_status":"","blocked":false}
3

ワイン

{"count_target":".js-result-ReviewImage-92029350 .js-count","target":".js-like-button-ReviewImage-92029350","content_type":"ReviewImage","content_id":92029350,"voted_flag":false,"count":3,"user_status":"","blocked":false}
2

ワイン

{"count_target":".js-result-ReviewImage-92029368 .js-count","target":".js-like-button-ReviewImage-92029368","content_type":"ReviewImage","content_id":92029368,"voted_flag":false,"count":2,"user_status":"","blocked":false}

{"count_target":".js-result-Review-89688240 .js-count","target":".js-like-button-Review-89688240","content_type":"Review","content_id":89688240,"voted_flag":null,"count":70,"user_status":"","blocked":false}

口コミが参考になったらフォローしよう

ラキテン

フォロー

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを連絡する

ラキテンさんの他のお店の口コミ

麺屋一八（青山、上ゲ、東成岩 / ラーメン、油そば・まぜそば、つけ麺）

鴨と鰹出汁の澄んだスープが激旨な限定麺♪

4.0

4.6

訪問： 2024/04
壱参龍（住吉町、知多半田 / 中華料理、ラーメン、居酒屋）

今は昼もやってます♪

3.0

訪問： 2024/03
KAI（出水 / イタリアン）

才能溢れる若きシェフの薪焼きイタリアン！

4.5

訪問： 2024/03
ベッカライダンケン（鹿児島中央駅前、都通、鹿児島中央 / パン、サンドイッチ）

行列のできるパン屋さん！

3.0

訪問： 2024/03
鮨匠のむら（天文館通、いづろ通、甲東中学校前 / 寿司）

のむなら(のむら)のんだら(のむら...

5.0

訪問： 2024/03
ラーメン田中家（重富 / ラーメン）

とんこつハバネロ！

3.8

訪問： 2024/03

ラキテンさんの口コミ一覧（4193件）を見る

口コミを投稿する

店舗情報（詳細）

店舗基本情報

店名	移転にい留（ニイトメ）移転前の店舗情報です。新しい店舗はにい留をご参照ください。
受賞・選出歴	2023年Gold受賞店 The Tabelog Award 2023 Gold 受賞店 2022年Gold受賞店 The Tabelog Award 2022 Gold 受賞店 2021年Gold受賞店 The Tabelog Award 2021 Gold 受賞店 2020年Gold受賞店 The Tabelog Award 2020 Gold 受賞店 2019年Gold受賞店 The Tabelog Award 2019 Gold 受賞店天ぷら百名店 2022 選出店食べログ天ぷら百名店 2022 選出店
ジャンル	天ぷら
住所	愛知県名古屋市東区泉2-19-11 キャストビル泉 2F 大きな地図を見る周辺のお店を探すこのお店は「名古屋市中区新栄2-8-13」から移転しています。 ※移転前の情報は最新のものとは異なります。移転前の店舗情報を見る
交通手段	地下鉄桜通線「高岳駅」より徒歩約5分高岳駅から280m
営業時間	■営業時間【ご予約に関して】毎月1日より翌月分のウェブ予約にて承っております。お電話でのご予約は承っておりませんのでご了承下さい。国内からのご予約は【OMAKASE】にて、海外からのご予約は【TABLEALL】にてのみ受付を致しております。お昼の営業はございません。夜の営業開始は18時～承っております。 ■定休日完全不定休
予算	￥30,000～￥39,999
予算（口コミ集計）
支払い方法	カード可（VISA、Master、JCB、AMEX、Diners）電子マネー不可

席・設備

席数	10席
個室	無
貸切	不可
禁煙・喫煙	全席禁煙
駐車場	無近隣のコインパーキングをご利用ください
空間・設備	落ち着いた空間、カウンター席あり、車椅子で入店可

メニュー

ドリンク	日本酒にこだわる、ワインにこだわる
料理	野菜料理にこだわる、魚料理にこだわる

特徴・関連情報

利用シーン	一人で入りやすい｜知人・友人とこんな時によく使われます。
ロケーション	隠れ家レストラン
ドレスコード	香水、香りの強い整髪料など常識の範囲内でお願いします
ホームページ	http://www.tempura-niitome.com/
公式アカウント	https://www.facebook.com/天風良-にい留-1161599463985617/ https://www.instagram.com/tempura_niitome/
オープン日	2013年6月10日
備考	OMAKASEのご予約はこちら https://www.omakase-japan.jp/stores/31219 お客様の組み合わせによっては写真撮影も構いませんが、必ず店主にお断り下さい。シャッター音は揚げる音を聞く妨げになるのでおやめ下さい。アメックスが使えます（情報提供元：アメックス）
初投稿者	みつごとうさん（1509）