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ゴマ豆腐、北寄貝、無花果酢味噌和え
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三種のつまみ
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生雲丹と湯葉の出汁あんかけ
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秋刀魚の煮付け、粒山椒の実
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白身魚擂り身玉子焼き
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ビールは瓶エビス
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明石鯛、白イカ、鯵の刺身
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クエの焼きびたし、松茸と煮付鮑
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松茸がシャクシャクしてます
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板わさ
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蕎麦寿司と水茄子
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穴子と獅子唐の天麩羅
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穴子はふっくらサクサク
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白胡麻と胡桃、葱入り焼き味噌
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クリームチーズの味噌漬け
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もりの大盛り
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もりアップ
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かけ蕎麦
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かけ蕎麦リフトアップ
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南部鉄瓶からの熱々蕎麦湯
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シャインマスカットの白ワインゼリー
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今夜のコース4000円
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またまたひら井さんに伺い、コースを頂きました。
寡黙な兄弟が営むひら井さんは、今夜も常連さんの予約で早くから満席。
静かな店内はマッタリとした空気が流れ、落ち着いた大人の蕎麦処。
今夜のメニューも定番ながら、季節感ある主役も登場し、冷酒がすすみました。
前菜はゴマ豆腐、北寄貝、無花果の酢味噌。ゴマの風味が濃く、出汁の効いた酢に白味噌が口の中で合わさり、食欲がわいてきます。
三種のおつまみは、秋刀魚の煮付けに粒山椒の実がピリリと効いた一品。真ん中は生雲丹と湯葉の出汁餡掛け。
右端は白身魚擂り身の玉子焼き。
全て出汁が素晴らしく美味しいので、食材の旨味をひきだします。
お造りは明石鯛、鯵、白イカ。鯛とイカは塩と鮫皮でおろしたフレッシュな山葵がよく合いました。
鯵は葱と生姜が鯵の甘い脂身にマッチして美味しい。
クエの焼き浸しは、厚切りの煮鮑と松茸が炙ったクエの香ばしい味を纏った濃厚な白身の味を引き立てています。
追加の板わさは安定の味。
蕎麦寿司は干瓢、椎茸甘煮、白身擂り身玉子焼き
、胡瓜、酢生姜と蕎麦を海苔巻きにしていて、さっぱりと頂けます。
水茄子の刺身が爽やかでシャクシャクして瑞々しく、旬の味がしました。
天麩羅は獅子唐と穴子。熱々で提供され、これまた蕎麦屋の域を軽く超えています。
焼き味噌は、白胡麻と胡桃、葱を味噌にあえて焼き色をつけています。これは江戸っ子の舌にはたまりません(^^)王祿がすすみます!
クリームチーズの味噌漬けはマッタリとして、舌の上でとろけて飲み込むのが勿体ない。
〆の蕎麦はかけ蕎麦ともり。共に大盛りにしました。
蕎麦の香りと喉越しはもちろん、かけ蕎麦の出汁には柚子皮と白髪葱がバッチリ。
南部鉄瓶に入った熱々濃厚な蕎麦湯を、蕎麦つゆに入れて飲み干したら、満足感に溢れて暫し無言に。。。
デザートはシャインマスカットにキラキラした白ワインゼリーが抜群の相性。蕎麦屋で出すデザートと思えません(o^^o)甘みと香り、口触りが最高でおかわりしたくなりました。
いやあ、何度来てもマイベスト蕎麦屋に間違い有りません❗️ご馳走さまでした。