-
せいろ蕎麦は三種、千葉産蕎麦粉を使った稀有な蕎麦
{"count_target":".js-result-ReviewImage-24431497 .js-count","target":".js-like-button-ReviewImage-24431497","content_type":"ReviewImage","content_id":24431497,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
天麩羅蕎麦
{"count_target":".js-result-ReviewImage-24431461 .js-count","target":".js-like-button-ReviewImage-24431461","content_type":"ReviewImage","content_id":24431461,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
並は海老天一本、アスパラガス天
{"count_target":".js-result-ReviewImage-24431469 .js-count","target":".js-like-button-ReviewImage-24431469","content_type":"ReviewImage","content_id":24431469,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
せいろとはまた違った上品な出汁
{"count_target":".js-result-ReviewImage-24431482 .js-count","target":".js-like-button-ReviewImage-24431482","content_type":"ReviewImage","content_id":24431482,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
いい蕎麦の条件は角が立ってる
{"count_target":".js-result-ReviewImage-24431520 .js-count","target":".js-like-button-ReviewImage-24431520","content_type":"ReviewImage","content_id":24431520,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
汁は江戸前よろしくやや辛口か?
{"count_target":".js-result-ReviewImage-24431524 .js-count","target":".js-like-button-ReviewImage-24431524","content_type":"ReviewImage","content_id":24431524,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
せいろの汁、薬味
{"count_target":".js-result-ReviewImage-24431707 .js-count","target":".js-like-button-ReviewImage-24431707","content_type":"ReviewImage","content_id":24431707,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
そば湯は蕎麦粉を溶かし込んだ濃厚な湯
{"count_target":".js-result-ReviewImage-24431530 .js-count","target":".js-like-button-ReviewImage-24431530","content_type":"ReviewImage","content_id":24431530,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
汁をそば湯で溶いたもの
{"count_target":".js-result-ReviewImage-24431569 .js-count","target":".js-like-button-ReviewImage-24431569","content_type":"ReviewImage","content_id":24431569,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
そば湯はこの濃厚さ、とろろにも似たどろっとしている
{"count_target":".js-result-ReviewImage-24431588 .js-count","target":".js-like-button-ReviewImage-24431588","content_type":"ReviewImage","content_id":24431588,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
蕎麦味噌
{"count_target":".js-result-ReviewImage-24431606 .js-count","target":".js-like-button-ReviewImage-24431606","content_type":"ReviewImage","content_id":24431606,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
肴もいい物が揃っている 自家製の〆サバは蕎麦屋とは思えない秀逸な一品
{"count_target":".js-result-ReviewImage-24431624 .js-count","target":".js-like-button-ReviewImage-24431624","content_type":"ReviewImage","content_id":24431624,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
蕎麦屋には珍しい肴、蕎麦屋の柔らかチャーシュー
{"count_target":".js-result-ReviewImage-24431662 .js-count","target":".js-like-button-ReviewImage-24431662","content_type":"ReviewImage","content_id":24431662,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
これは旨い!そば刺身
{"count_target":".js-result-ReviewImage-24431685 .js-count","target":".js-like-button-ReviewImage-24431685","content_type":"ReviewImage","content_id":24431685,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
入口
{"count_target":".js-result-ReviewImage-24431726 .js-count","target":".js-like-button-ReviewImage-24431726","content_type":"ReviewImage","content_id":24431726,"voted_flag":false,"count":1,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-24431730 .js-count","target":".js-like-button-ReviewImage-24431730","content_type":"ReviewImage","content_id":24431730,"voted_flag":false,"count":1,"user_status":"","blocked":false}
訳あって禁酒中の身ゆえ
醸し人九平次、田酒、奈良萬などの日本酒のラインナップに左党の我気も漫ろ。
カウンター席前に貼り出された肴のメニュウもこれまた興味をそそられる品揃い。
この日は写真にアップした料理を戴いたが中でも〆サバと蕎麦刺身が秀逸であった。
鯖の上品な脂の乗りと〆加減、和食専門店顔負けの出来である。
また蕎麦刺身なる一品は蕎麦で造ったワンタンのようなツマミ。
これを九州系の甘口醤油と山葵でいただく。
蕎麦の香りがいい具合で鼻腔を抜ける。
さぞアテとして、それも日本酒に合うことだろうと想像に易し。
肝心の蕎麦だが珍しい千葉在来種の十割をいただく。
程良い蕎麦の香りと旨みが辛口の汁に良く合う。
なんでも此の汁恐ろしく手間が掛っているとか?
もったいなくて葱、山葵などの薬味を控えた程である。
思わずかけも食べたくなり天麩羅蕎麦で注文したが
こちらは薄口の汁で出汁(ダシ)が前面に出た上品な蕎麦だ。
天麩羅の衣が繊細につき蕎麦に乗せずに別皿の方がベターか。
ついでに記すなら旨い蕎麦屋に在りがちな量が少ないといったストレスもなく、適量であり
品によっては大盛り可も嬉しい。
旨い肴の数々に蕎麦前(食事の前の一杯)は必至であり
〆にきりっと締まった蕎麦を戴く
そんな店であろうか。