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鴨せいろ/大盛
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茶そばをつけ汁に浸す
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合鴨接写
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つけ汁
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茶そば?
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蕎麦湯で割って」
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薬味、他の蕎麦と共用?
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お手元
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内観
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内観
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内観
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テーブル調味料
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メニュウ
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メニュウ
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メニュウ
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メニュウ
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蓮池は昔の花街
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外観」
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外観
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外観
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【総合】2.6 【料理・味】2.5 【サービス】2.7 【雰囲気】2.9 【CP】2.7
有り難い時代だ。
夏に向かうこの時期でも鴨が食べられる。
飼育された合鴨だろうが。
いや、野鴨を食べ付けない現代人には
柔らかく臭みの少ない合鴨の方が食べ易いかも。
その分野趣溢れるといった表現は薄れてしまうが。
つけ汁は若干甘口のカエシが効いた濃いめのモノ。
蕎麦は凄い濃い色の新蕎麦?と思ったが
どうやら茶蕎麦とのこと?
茶の風味もそれ程感じられなかったが。
何故?茶蕎麦?
そもそも蕎麦を食べるってことはあの風味を
味わいたいってことじゃないの?
ならば饂飩でもラーメンでも素麺いんじゃない?
新蕎麦の時期から遠く、美味さが一番落ちる
これからの時期の対策なのかな?
通年で茶蕎麦ってことはないよね?
じゃなければ蕎麦屋の看板を挙げられないよね?
紛らわしいから『茶蕎麦専門店』と名乗って欲しいわ。
茶蕎麦なんてものはせいぜい居酒屋の〆だよ。
蕎麦屋じゃ、出しちゃいけない。
メニュの一部なら認めるけどね。
鴨せいろを戴いたが鴨は普通に美味かな。
通年で茶蕎麦を提供するなら再訪は無い。
好みは十人十色、茶蕎麦が死ぬほど好きならば
是非訪問を。
鴨と言えば……
叔父は猟師だった。
子供の頃
冬の早朝、鴨狩りに付き合い、
そして獲物のご相伴に授かった。
芋類と炊き出した鴨は
固く、獣臭く、子供の口には
合わなかった。
今となっては
なんて贅沢な食事だったことか。
そんなこと思い出すとき
決まって脳裏に浮かぶのは
縁側に吊るされた鴨と
獲物を狙う時の叔父の鋭い眼光だ。