-
大坂ばさら［グランフロント大阪南館8階］
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生中［アサヒスーパードライ］（650円，税込）
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名物「トマトすき焼き（登録商標）」和牛100g
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名物「文箱八寸」（1,940円）
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-
鮨5貫（引下，ヒラメの縁側，剣先イカ，ウニ，穴子）
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-
生中［アサヒスーパードライ］（650円，税込）
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-
〈前菜〉名物「文箱八寸」（1,940円）
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-
〈前菜〉名物「文箱八寸」（1,940円）
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-
酢卵はピータンとユリネを擦り合わせたもの
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-
一口サイズのおせちみたい
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-
青柳名物「文箱八寸」
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-
サバの味噌煮とゴボウかな？
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-
湯葉＆うに
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-
獺祭発砲にごり酒スパークリング50 360ml （2,200円）
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-
獺祭スパークリング（甘くてシュワシュワ切れ味良し）
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-
お肉［鹿児島産のリブロース］＆トマト［徳島産］，玉ネギ［淡路産］
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-
鹿児島産のリブロース（霜降り）
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トマト［徳島産］，玉ネギ［淡路産］
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-
お鍋セット完了！
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トマトと玉ねぎをオリーブオイルとニンニクで痛めて…
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割下を入れて，じっくりひと煮立ち
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-
スチームにかけた卵
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-
お肉投入！
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-
お肉もう少しで…
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名物「トマトすき焼き」
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トマトすき焼き（登録商標
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鹿児島産のリブロース
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-
鹿児島産のリブロース
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「トマトすき焼き」と卵
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-
鹿児島産のリブロース
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-
卵は軽く混ぜて…
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-
鮨5貫（荒塩で頂きます）
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引下（ひっさげ）…マグロの稚魚
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剣先イカ
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ヒラメの縁側
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ウニ
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穴子
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寿司はけで
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穴子はタレ（寿司はけ）で…
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-
純酒粕酢の三ツ割山吹を使用。
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〈芋焼酎〉鳴門金時里娘［徳島］グラス（550円）
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鳴門きん時いもの最高峰の「里むすめ」を100%使用
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たら白子の天ぷら1,280円［北海道］
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たら白子の天ぷらはふわふわとろとろ
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お野菜の天ぷら
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お塩でいただきます
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-
パスタ（〆）
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-
タリアテッレ（平打ちパスタ）
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-
ワイン
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-
トマトソース
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-
パルメザンチーズ
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-
パスタ（〆）
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-
パスタ（〆）出来上がり
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パスタ（〆）いただきます
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パスタ（〆）＆卵
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-
卵でパスタ
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-
香の物も付いてます
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-
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羊羹と自家製プリン
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-
羊羹
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-
自家製プリン
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-
ソファー席
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-
天井にも獺祭
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-
大坂ばさらメニュー
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〈山海嘉肴〉トマト鍋
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-
〈一品料理〉
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-
〈山海嘉肴〉各種「コース
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-
おすすめ日本酒
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-
ドリンクメニュー
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-
日本酒
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-
焼酎
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-
ワイン＆シャンパン
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-
鮨懐石＆名物料理
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-
本日のおすすめ
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-
獺祭スパークリング
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-
〈前菜〉車八寸
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-
名物トマトすき焼き
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-
季節の天ぷら
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-
外国語対応メニュー
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-
トマトすき焼き
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-
鮨
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-
表メニュー①
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-
表メニュー②
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-
表メニュー③
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-
表メニュー④
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-
すまたん＆せやねん！
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外観
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外越しの厨房（獺祭ずらり）
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外観
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UMEKITA DINING［グランフロント大阪南館8階］
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グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
全国で活躍するレビュアー
飲食店専門の求人サイト
グランフロント大阪南館8階［UMEKITA DINING］の一角にある「大坂ばさら」さん
東京のバサラで人気を博した「トマトすき焼き」が大阪でもいただけると聞いて,
年末の忘年会を兼ねた接遇で予約訪問しました。（2名カウンターにて利用）
さっそく〈ビール〉生中［アサヒスーパードライ］で乾杯です。
本日は，名物料理を存分に楽しみましょう！
まず，〈前菜〉名物「文箱八寸」を注文しました。
文箱（ふばこ）は，昔，恋文（こいぶみ）を入れて，先方に届けたという細長い手箱です。
二段重ねになっており，一段目（下の段）には，「湯葉＆うに」，
二段目（上の段）には，一口サイズのおせち料理の盛り合わせが納まっています。
見た目も鮮やかです。
特に気になったおせちの「酢卵」は，ピータンとユリネを擦り合わせたものです。
細かい仕事で，それぞれの料理の味つけも絶妙ですね！
昔，東京（虎の門）の青柳にお邪魔したことがあるのですが，
その時も八寸に感動した記憶が蘇ってきました。（懐）
食べ進めると，包丁仕事の細かさや個々の細かい味つけがに気づきます。
すかさず，〈日本酒〉獺祭発砲にごり酒スパークリング50を注文しました。
獺祭（だっさい）は，山口県の朝日酒造のお酒で，
世界文化遺産に登録された「和食」の切り札的なアイテムですね。
スパークリングは，「甘くてシュワシュワ切れ味良し！」って感じです。
こちらのお店では，獺祭のラインナップがすごく，
入手困難な「獺祭 磨き その先へ」も置いてありますよ～（驚）
お店のオーナーの小山裕久氏は，獺祭の直営バーである獺祭Bar 23の
プロデュースも手がけているそうです。
続いて，楽しみにしていた
〈山海嘉肴〉名物「トマトすき焼き（登録商標）」和牛100g（2人前より）をお願いしました。
本来のトマトすき焼きは，〈前菜〉車八寸/トマトすき焼き鍋/パスタ/水菓子のセットですが，
（無理を言って）車八寸は，先ほどいただいた名物「文箱八寸」に変えてもらいました。（感謝なり～）
トマトすき焼きの具材は，3点勝負です。
和牛のリブロース（霜降り）［鹿児島産］，トマト［徳島産］，玉ネギ［淡路産］
すき焼きは，目の前で，お店のマネージャー，板前さん，従業員さんが面倒を見てくれるので，
美味しく出来上がるのをじっくり待つだけです。（微笑）
まず，トマト，玉ネギをオリーブオイルとニンニクで軽く炒め，
トマトの皮を丁寧に取り除いた後に割下を注ぎ，そっとバジルも添えます。
じっくり煮えたら，お肉を投入です！
すき焼は，卵でいただきますが，生卵ではなく，
（スチームにかけた）熟々の卵を少しくずしていただきます。
まずお肉だけをを割下の味でいただきます。
→柔らかい和牛が甘目の割下に絡み，旨味がもれなく伝わります。
次は，崩しトマトと玉ねぎをお肉にくるんで，熟々卵にひたしていただきます。
→お肉，トマト，玉ねぎのやさしい甘さが引き立ちますね～
（熟々卵は，〆のパスタ用に少し残しておきましょう。）
そして，鮨5貫を頂きました。
荒塩でいただきますが，ヒラメと穴子は寿司刷毛で，タレをつけます。
①引下（ひっさげ）［青森］…クロマグロの稚魚です。
ヨコワに似ていると思ったら，新子→ヨコワ（関西），メジ（関東）と成長し，
もう少し大きくなると，ひっさげと呼ばれるそうです。
②ヒラメの縁側…縁側は，ひれを動かすための筋肉で，コリコリとした舌触りがいいですね。
③剣先イカ…ネタの細工が効果的で，食感がいいですね。
④ウニ…大粒でぷちゅぷちゅ感がたまりません。
⑤穴子［長崎］煮付けで表面に焼目がついて，柔らか香ばしい感じです。
鮨には，純酒粕酢の三ツ割山吹を使用しており，酢飯は山吹色でまろやかです。
〈芋焼酎〉鳴門金時里娘［徳島］をグラスで注文し,
〈一品料理〉たら白子の天ぷらと一緒にいただきます。
→（藻塩でいただく）たら白子の天ぷらはふわふわとろとろ！
→鳴門金時いものの「里むすめ」を100%使用した芋焼酎は,
芋の香りと甘みがありますが，すっきりした味わいですね～
シメは，トマトすき焼きの割下で平打ちパスタ（タリアテッレ）をいただきます。
赤ワインのアルコールをとばし，トマトソースで煮立てて，パスタ投入。
パルメザンチーズをかけて，出来上がりです。
平打ち麺が，割下の旨味を全部吸ってくれます。
熟々卵と一緒に食べるのも忘れないようにね！
お口直しの香の物も付いてますよ～
〈水菓子〉二品は，羊羹と自家製プリンです。
あっさりとした羊羹に柚子の砂糖シロップがアクセントをつけています。
自家製プリンは，素朴な甘さで，安心して家に帰れるような味です。（微笑）
店内は，カウンター17席とテーブルやソファー席で20席
…と思いきや，カウンターの後ろには，掘りごたつ 個室があり，
8人程度の席があり，用途に応じて，2部屋にも仕切れるそうです。
お忍びで利用する場合は，お座敷 要相談ですね～
以前，東京（虎の門）の青柳にお邪魔した時には，
徳島のあっさりとした味の懐石といった趣でしたが，
トマトすき焼きや鮨は，東京よりも大阪で好まれそうな味つけだと思いました。
聞いてみると，職人さんも関西のスタッフだそうです。
また，機会があれば，トマトすき焼き以外の一品料理などもいただいてみたいですね。
なお，トマトすき焼きの割下を使った煮込み和牛ハンバーグなどの料理は，
同じグランフロント大阪のうめきた広場B1にあるばさら 梅々庵という
系列の甘味処でいただけるようです。
今度，こちらのお店にも行ってみましょう。