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鯛刺身
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馬糞雲丹(岩手)、渡り蟹(愛知)、ジュレソース
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海老頭
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海老①
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海老②
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新イカ
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新イカゲソ
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銀杏
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キス(千葉竹岡)
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オクラ
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蒸し鮑と肝
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鮑
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万願寺唐辛子
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牡蠣(昆布盛)
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松茸(雲南省)
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カツオ
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アスパラ(山形)
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トウモロコシ
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鱧(伊勢湾)
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甘エビ刺身
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甘エビ
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ミョウガ(富山)
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秋刀魚とイクラ
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水ナス
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白甘鯛
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穴子
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無花果
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炊き立てのご飯
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食事
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かき揚げ丼
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生ビール
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シャンパン
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シャンパンで乾杯
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看板
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高岳駅より徒歩5分程度の場所にある天ぷら屋さんです。
この日はご常連のマイレビュアーさんの貸し切り会に参加させて頂きました。
店内はL字形のカウンター席が10席のみで店主と女将さんの2人でやられています。正面の席は意外と揚がてる姿が見えないので、サイドの2席が店主の揚げてる姿が直視出来いわゆる良席でしょうか。
店主は天ぷらの情熱ハンパない感じの理論家で、独特なオーラがあるカッコいい方です。何か欧州のサッカークラブの監督にいそうな感じです。
シャンパンで皆様と乾杯をし料理のスタートです。
通常は前半つまみ、後半天ぷらの構成らしいですが、この日は貸し切りで、飲むお客さんが多そうだからと途中につまみが入る特別構成でした。
天ぷらは塩か天つゆで頂きます。
店主曰く天つゆが超おすすめとのことで、冗談で「素材の味がわかるとか言って塩ばっかりで食べてる人は天ぷらをわかっていませんよ」と言われていましたが(笑)自分のことを言われているようでドキッとしました(笑)
ちなみにこちらにお店では塩か天つゆどちらで食べるのかの指定はありません。最近のいわゆる高級天ぷら屋では珍しいですね。聞けばおしえてくれますけどね。
その天つゆですが、甘さ控えめで鰹系の出汁がしっかり効いた濃い目な仕上がりで確かに美味しい。甘めの大根おろしと非常に合い、3回くらいおかわりしてしてしまいました。天つゆでもいいですが、酒のつまみにもなります。
間に出てくるつまみ(刺身)も店主が東京の有名鮨屋と親交があり勉強されてることのことで、どれも寝かせたり等、仕事されたものが出されます。
こちらの天ぷらはは「軽い」との評判だが、まさにそんな感じがしました。
衣は食材により厚さを変えているようだが、見た目意外と厚い衣の食材もあるが口に入れるとすっと消えるようで、中の食材と一体になります。
いい意味で衣をあまり感じないといったところでしょうか。
魚系はふっくら、ジューシーで、野菜は瑞々しさを極限に表現しており、どの食材もすべて絶妙な火入れです。食材も全国のトップレベルのものを集めているのでしょう。
最高級の素材に技術の追求。天ぷらの完成形に近いのでしょうか。
(料理)
〇鯛刺身
〇馬糞雲丹(岩手)、渡り蟹(愛知)、ジュレソース
◆海老頭
◆海老×2
◆新イカ
◆新イカゲソ
◆銀杏
◆キス(千葉竹岡)
◆オクラ
〇蒸し鮑と肝
◆鮑
◆万願寺唐辛子
◆牡蠣(昆布盛)
◆松茸(雲南省)
〇カツオ
◆アスパラ(山形)
◆トウモロコシ
◆鱧(伊勢湾)
〇甘エビ刺身
◆甘エビ
◆ミョウガ(富山)
〇秋刀魚とイクラ
◆水ナス
◆白甘鯛
◆穴子
◆無花果
◆は天ぷら
〇はつまみ
(食事)
・かき揚げ丼
・赤出汁
・漬物
(飲み物)
・シャンパン
・生ビール
・日本酒3合