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大黒様ならぬ狸の出迎え
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お通し 200円(少し箸をつけてます)
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白焼きの保温器
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「白焼き」2,300円
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「うな重 特上(中入れ重)」3,800円
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「中入れ」
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プリンスホテルと横浜アリーナ
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新横浜駅より此方の在る交差点、
太尾新道と環二が交わる交差点までは、
区画ごとに建つ大きな会社が立ち並んでいます。
手前のエリアには横浜アリーナもある区域です。
皆さん、一応に“ファミレス風”という印象なのが面白い処。
20年ほど前には交差点の斜め向こうにて営業されていました。
実はこのすぐ裏手に住んでいたことがあるので、
その当時より数回は利用しています。
今回は6、7年振りくらいで立ち寄りました。
☆【鰻へのこだわり】 *********************
「素材となる鰻は、主に宮崎県産(一部鹿児島県産)。
毎日、空輸で生きたままの鰻を仕入れている。」
「大黒屋のうなぎは、うなぎの旨味を閉じ込めるため、
高温短時間で焼きあげる。そのために、備長炭を使用。」
「鰻自身が持つ風味を最大限に味わっていただくため、
タレは甘さ控えめの切れのある辛口。
素材の味を引き立てるタレは、大黒屋創業から使い続けている秘伝のタレ。
炭火焼きした鰻を漬けたタレは鰻のうま味が加わり、深みのある味わい。」
という拘りようです。
************(大黒屋ホームページより)
『うな重 特上(中入れ重)』
『白焼き』
連れは生ビールを所望しているので、
鰻はシェアしていただきました。
江戸前鰻職人の技...
確かに上質な味わいがその証しであると思います。
若干、物足りなさを感じるようですが、
養殖鰻の脂質より天然鰻の方が淡泊であるとの事なので、
その様な印象を受けるのでしょう。
『白焼き』の提供にはまた一工夫の拘りを感じます。
このステンレス製?の保温容器にはお湯が引かれています。
そのお湯の温もりにより、
丸みのあるふかふかの白焼きを維持するのでしょう。
確かな鰻料理を提供されている江戸前鰻職人さんには脱帽しますね(^^)