-
田舎ざる。
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-
松島産・蒸し牡蠣。
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-
蒸し牡蠣、リフトアップ。
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-
名物、肉どうふ 594円。
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-
肉どうふ、断面。
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-
肉どうふ、リフトアップ。
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-
大きな蒸し牡蠣。
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-
お通しの、小松煮浸し。
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-
田舎ざる、アップ。
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-
田舎ざる。
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-
田舎ざる、リフトアップ。
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-
田舎ざるを汁で。
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-
薬味。
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-
「大信州」火入れ をぬる燗で。
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-
琥珀ヱビス、小グラス。
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-
お冷や。
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-
回る石臼。
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-
おすすめメニュー。
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-
憧れていた、夜の行灯。
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-
越前おろしそば1,050円。
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-
越前おろしそば、混ぜた後。
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-
越前おろしそば、リフトアップ。
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-
昼の冷たいそばメニュー。
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-
鮮やかな暖簾。
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-
鴨ざる1,500円
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-
鴨つけ汁の鴨。
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-
お品書き、ちょっと変わりました。
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-
昼飲み用の肴。
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-
店先の行灯の屋号。
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-
地鶏ざる1,200円。
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-
北海道キタワセ 新そば。
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-
細打ちリフトアップ。
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-
地鶏つゆでそばを。
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-
地鶏。
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-
茄子汁そば。
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-
茄子、ピーマン、葱、三つ葉、柚子の入った茄子汁。
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-
茄子汁の大きな茄子。
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-
細打ちせいろ。
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-
細打ちを茄子汁で。
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-
鴨ざる1,450円。
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-
ざるそばアップ。
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-
ざるそばリフトアップ。
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-
鴨汁。
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-
鴨肉リフトアップ。
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-
鴨ざる1,400円。
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-
今日のざる(細打ち)アップ。
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-
鴨ざるの鴨汁。
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-
鴨の抱き身アップ。
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-
お品書きの頭書き。
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-
「剣客そば」950円。
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-
「剣客そば」混ぜ混ぜ後。
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-
「剣客そば」リフトアップ。
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-
「剣客そば」つゆの蕎麦湯割り。
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-
今日のそばは会津の新そば。
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-
太打ちそばメニュー(昼)。
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-
「玄蕎麦」と「ぬき実」のディスプレイ。
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-
2枚目の太打ち(田舎)。
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-
細打ち(ざる)1枚目リフトアップ。
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-
太打ち(田舎)リフトアップ。
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-
太打ちの蕎麦アップ。
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-
薬味の辛みおろしと葱。
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-
地鶏ざる1,150円。
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-
細打ちアップ。
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-
地鶏ざるのつけ汁。
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-
地鶏つけ汁の地鶏アップ。
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-
地鶏汁蕎麦湯割り。
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-
蕎麦湯の湯桶と蕎麦猪口。
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-
地鶏ざる薬味の生姜。
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-
入口で回る石臼。
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-
ざる(細打ち)1枚目。
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-
細打ちアップ。
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-
田舎(太打ち)2枚目。
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-
太打ちアップ。
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-
つゆと薬味(葱と辛味大根)
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-
蕎麦湯。
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-
江戸情緒を感じます…。
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-
気づきにくい外観ですが、「手打ちそば」の幟が目印です。
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-
昼の蕎麦メニュー。
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-
昼の細打ち(冷)メニュー。
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-
昼の太打ち(冷)メニュー。
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-
夜の蕎麦メニュー。
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-
夜の蕎麦メニュー。
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昨年食べ歩けなかった分、緊急事態宣言明けのこの秋は
1日おきに蕎麦を食べ歩いています。
今日は新橋勤務時代に大好きだった蕎麦。
3年ぶりの、ランチ訪問です。
カウンターやテーブル席の数を半分に減らしているので
店外で少し待つことに。相変わらずの人気ですね。
今日は「いか天汁そば」1,300円をいただきます。
令和2年の常陸の秋そば。今年の秋新が食べられるのは、もう少し先ですね。
揚げ立てのいか天を3つ浮かべ、ネギ、椎茸、三つ葉、柚子が薫る汁に
大将渾身の、歯切れともっちり感を併せ持った十割そば。
ひと口啜って唸ってしまうほど、美味。
私、やっぱりコチラの蕎麦大好きですねぇ。
いか天から豊かな油が汁に溶け合いながら、
揚げ立ての天玉は汁の中でもサックリとした軽さを失わず。
あぁ、至福のランチ蕎麦。
ようやく蕎麦屋酒の楽しみが取り戻せたし、
今年の新そばに向けて、まだまだ食べ歩くゾ!!
ごちそうさまでした。