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外観は老舗の旅館みたい。高級感漂う
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藁焼き。藁をくべると物凄い火柱上がる
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この棚から好きなお猪口を選べる。「必ず一気飲みする事になるお猪口」とか、ユニークな物も
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冷酒一合。冷え冷えだ。
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本日の「名物 港の刺身 三点盛り」
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壱岐朝獲れ 鯛の唐揚げ
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壱岐産アジ 炭火体焼
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境港産イワシ 炭火体焼
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二階のロフト。調理の様子も見えるし楽しそう
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予約すると、この様な手書きメッセージを作って出迎えてくれる
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今年3月にオープンしたばかり。
会社同僚と訪問。
平尾は「炉端ト酒」。今泉は「鎮座」。これで場所の違いを理解しよう。
厳密に言えば「タキビヤ。」と「。」をつけるのが正らしいが、「。」にどの様な拘りがあるのだろう?
名物は「藁焼き」。
カツオの表面を一気に「タタく」伝統製法で、藁をくべた数秒間、物凄い火柱があがり驚く。
藁をくべる際、「藁を投入しますよ〜」とお客さんに大きな声で伝え、注目を集める。「藁焼き」は本来藁をくべ続けるものなので、あくまでエンターテイメントという事ですね。
飲み物は焼酎より清酒をお目当てにしよう。
注文すると、玄関横の「お猪口棚」まで案内され、好きなお猪口を選べるシステム。
色や形も様々なお猪口。それが何十種も棚に展示されているので暫く眺めていたくなるし迷うところだが、えい、っと選択して席に戻り、清酒と魚を味わうが吉。
吹き抜けで天井高く、また一部ロフトの様な二階席もあったり。なかなか味わいある昔の日本家屋の様な内観が、これまた清酒にとても合うんだなぁ〜。