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外観1
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外観2
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内観1
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内観2
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内観3
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お猪口1
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お猪口2
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ポン酒1
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先付+天麩羅セット
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先付:野菜スティック
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先付:煮鮑
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ズワイと柿の和物
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クエの松茸挟み
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舞茸
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才巻+鬼殻
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帆立の生ハム+クリームチーズ挟み
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口直:シャインマスカットの白和
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黒毛和牛シャトーブリアン
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栗
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加賀蓮根
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子持昆布、雲丹+キャビアのせ
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椎茸鶏ミンチ詰め
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ポン酒2
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山芋の大葉巻き、鮪漬けのせ
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アスパラ
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〆:半田素麺+かき揚げ
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デザート:杏仁プリン、ラ・フランス
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初訪
帰宅前に何か食べて帰ろうかと検索したところ此方がヒット。2011-2018年迄タイヤ1コを獲得していた「串かつ凡」の姉妹店で10月中旬にオープンされたようです。
入店1845、先客なし。新地の比較的中央部の雑居ビル3Fに在ります。バルコニーに設置された枯山水を模した箱庭と奥行のあるカウンターが印象的。揚げ:男性板長、ホール:女性 の2名体制。
通常メニューは、別12000円(揚げ20品)のみのようで、ストップするまで揚げ続ける「わんこ蕎麦」スタイル。開店記念という事で8000円(同12品)も設定されてました。オヤツにグミ2袋を平らげていた事もあり後者を選択。
揚げの概要は、
鍋2つ:肉とその他で使い分け
油:太白+綿実のブレンド * 比率はヒミツ
関西では珍しく太白胡麻油(最高級の揚げ油)をご使用との事で店舗の本気度が窺えます。
ご登場したお料理は、
【先付3種】
・野菜スティック
・煮鮑
・ズワイと柿の和物
【揚げ1部】
・長崎五島産クエの松茸挟み
・舞茸
・才巻+鬼殻
・帆立の生ハムとクリームチーズ挟み
【口直】
・シャインマスカットの白和
【揚げ2部】
・黒毛和牛シャトーブリアン
・丹羽産栗
・加賀蓮根
・子持昆布、雲丹+キャビアのせ
・椎茸、鶏ミンチ詰め
・山芋、大葉巻き、鮪漬けのせ
・アスパラ
【〆】
・半田素麺、かき揚げ
【デザート】
・杏仁プリン、ラ・フランス
頂いた所感は、
・揚げの仕上りとしては新地一と思われます。
・定番揚げに絡める創作揚げは、食感の違う素材を組合せているので面白く、心憎い演出。
栗については、一度潰して粒状と粉状になったモノを生クリームで繋いでいるとの事。
・通常メニューが20品揚げとなる為、1品のボリュームは少なめなのが気になるところ。
・素麺+かき揚げは初体験。天麩羅を食した後に新地へ繰り出すお客様も多いようで、〆は素麺にしているとの事。
・板長は、芦屋の有名店でも修行され勉強熱心のようですので今後、更なる向上が見込まれます。
退店2020、残1組2名様。
お会計はポン酒2.5合頂いて、12000円でした。