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手前関東風＆奥地焼きのハーフ＆ハーフにしてもらいました
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新鮮な肝を下ごしらえして、串刺しから
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逆Ver
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
完全予約制・・・ちゃんと時間に合わせてが準備あるから・・・1時間前までには予約を。
そんなに堅苦しい、完全予約制ではないので・・・
鰻重だけ聞いておきますね・・・後は来られてからで良いですよ
二人で来たので、焼き方いろいろ出来るとおっしゃるので、関東風は蒸しを少な目で、それと地焼きでハーフ＆ハーフにしてもらった。
肝焼き・・・下処理された肝を串刺ししてから始まりゆっくり焼き・・・肝はプルンとして雑味がない・・・これは新鮮だけではない・・
う巻き・・・卵と出汁はにやわらかい鰻が良いバランスで・・・作り立ては美味しい。出汁は和食の方の造るものは お椀もそうだが一味違う
鰻重用のごはんが、後ろの土鍋で炊けてきた・・・ご飯の香りが広がる・・・二人用の土鍋ほしい・・
地焼き用と蒸し用の二種類のタレを使い分けている・・・それはそうだがこれは意外に出来てないような・・・地焼き用のは微妙な苦みと甘みのタレ・・・これ蓬莱軒みたい・・・蒸し用は薄目の辛口ですが好み・・・それぞれに合うように
今日の鰻は一色産の鰻で、鰻の大きさ、脂のノリに合わせてゆっくり仰ぎながら焼かれる。地焼の香ばしさと、脂の感じられる鰻が好きと言った通りに焼いてくれた。同時に食べるとそれぞれの良さがわかるな・・・旨いわ～完全貸し切りでじっくりお話を伺いながら大将の料理に向かう姿勢がよく分かりますます鰻が好きになっていく・・・うなぎ道場である
どちらかというと地焼の旨い焼きが好きになってきているのがよく分かった・・・いろんな鰻を焼いてこられた経験談をいろいろ教えてもらった・・・
残った土鍋のおこげでおにぎり・・・こりゃうめぇ・・
鰻の現在の状況などと近所の天然鰻の釣り場と釣り方まで・・・私が鰻釣りやりたいから・・・釣り竿調達よりもデカいミミズが・・・
また来てください・・・ハイ
ふぐ料理もされている・・・でも釣り付きのオヤジのようである