hiro0827さんが投稿したにい留（愛知/高岳）の口コミ詳細 [食べログ]

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移転にい留高岳、新栄町、久屋大通/天ぷら

1回

夜の点数：5.0
- ￥60,000～￥79,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0

1回目

2022/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

「至高の天ぷら」これ以上の天ぷらがあるのか

いま現在、日本一といわれる天ぷら屋

そのことをその通りだと感じさせる圧倒的クオリティだった

俗にいう正統派天ぷら屋という感じはしない、
唯一無二のオリジナリティを感じる天ぷら屋

天ぷらの本質のその先のその先を突き詰めた究極の店だと思う

やはり凄いのは、誰にも真似できないであろう
唯一無二の揚げの技術だ

揚げ方は、食材によって全く変える

種によっては、衣も一から作り直す

例えば、一番特徴的だったのは穴子だ

ちなみに今年と昨年では全く揚げ方を変えているという

穴子は、熱々なんだが、しっとりとして、
ゼラチン質を感じる揚げ具合

揚げた穴子の天ぷらにゼラチン質を感じたのは初めてのことだ

熱々の温度帯で、しっとりとした食感は通常出せないはずだからだ

逆に、この温度帯ならカリカリ食感になってもおかしくない

なのに、そうならないのが、にい留大将の技の凄さなのだと思った

ゆえに「にい留」の天ぷらは、
それまでの天ぷらの共通した認識というか、
揚げ方の概念すら覆すといっていい

基本、低温揚げなんだが、
その種を揚げれるギリギリの最低温度帯を狙っていくのだ
にもかかわらず、脱水の勢いも凄い
写真をみてもらえたら分かるはずだ

その技の真骨頂が、今回の穴子なんだと思った

にい留の天ぷらは、進化に進化を重ね、
改良に改良を重ねて、時代の最先端を行っている

個人的には、文句のつけようがない
パーフェクトな天ぷら屋だと思った

しかしながら、にい留大将は、
まだまだ進化の余地がありますよ！と笑顔でいう

それは、食材との徹底した対話から生み出されるらしい

「にい留」には、より良い天ぷらを追求する改善の思想が宿っていた

新留大将

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白子の白味噌仕立て

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寒平目のお造り

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スマガツオ

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あん肝と車麩

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蛤の茶碗蒸し

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車海老の頭

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車海老

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障泥烏賊

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銀杏

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むかご

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帆立

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海老芋

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牡蠣

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ふきのとう

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蓮根

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香箱蟹

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マッシュルーム

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飛騨一本葱プレミアム

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穴子は、超低温で揚げてるが脱水の勢いが凄い

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穴子

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天丼

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天バラ

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天茶

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薩摩芋の天ぷらとミルクジェラート

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2022/12/26 更新

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hiro0827さんが投稿したにい留（愛知/高岳）の口コミ詳細

移転にい留高岳、新栄町、久屋大通/天ぷら

ジャンルから探す

予算

営業時間

hiro0827さんが投稿したにい留（愛知/高岳）の口コミ詳細

移転にい留高岳、新栄町、久屋大通/天ぷら

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備