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板前天ぷら成生の外観
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カウンター7席セッティング
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カウンターから正面
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目の前で空豆
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シャンパンで乾杯
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吉田の蛤のお出汁
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ヤングコーン
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天つゆ、鬼おろし、塩2種類
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空豆
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紫蘇と太刀魚
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こごみ
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ヤングコーン
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天紙に包まれたヤングコーン
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ヤングコーン
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車海老
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アオリイカ
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鯵の天ぷらはレア
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めごち
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めごち
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サラダ
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桜海老
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桜海老アップ
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桜海老
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桜海老のバラ揚げ
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ジャガイモ
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ジャガイモ
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伊勢若松の穴子を目の前で
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鯛の鱗揚げ
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コシアブラ
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海老のお頭、味噌
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目の前で揚げて
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サクッと一気に穴子をカット
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穴子の腹は天つゆ、尾は塩
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岩手のハツシモ
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穴子骨結び
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香の物
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天丼
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八丁味噌も静岡のもの使い
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天バラ
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天バラにお出汁を入れて
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天バラにお出汁を入れて天茶
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甘いレモン
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お茶と甘いレモン
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はじめて伺った頃はすんなり予約も取れましたが
その後関東のメディアで取り上げられあっという間に
予約難な天ぷら屋さんと化してしまったようです。
今回は日頃お世話になっているグル友さん達へ
お礼の気持ちを込めての席、7席です。
各自、好きなドリンクで乾杯。
私は地酒の辛口冷酒で。志村さんのお任せコース。
☆新若芽のお出汁
寒い日でしたのでほっこりと芯から温まります。
最初の一口目でわかる塩使いとの相性。
☆御前崎の平目のお造り
こちらも塩と山葵で。平目の〆加減、またまた
いい塩梅。美味しい!
~天ぷら~
①大葉で白魚を巻いて
②蓮根
③サヨリ
④牛蒡
⑤車海老
⑥藤枝産の初筍
⑦焼津産5日熟成アオリイカ
⑧大根おろしにのせて太刀魚
☆サラダ
紅大根、フリルレタスなど種類多く
中にはゲソ入り
⑨駿河湾の蛤
⑩甘鯛の鱗揚げ
⑪安納芋の原種
⑫虎河豚の白子に黒胡椒をかけて
⑬メゴチ
天ぷらには欠かせたくないですね
☆食事(天丼、天バラ、天茶から)
今回も天バラを選びました。うっすら塩味に
カット海老天が混ぜてありアッサリと。
半分食したとろこで昆布&鰹ブレンド出汁を
かけて2つのお味が楽しめます。
天つゆ&鬼おろし大根を使ったのは志村さんから
ご指摘いただいた太刀魚のみ。
沖縄産さらさらタイプのみ使用。口に合います。
イギリスの粗め塩も備えてあります。
富士山麓の凍った土から朝採りされた野菜たち。
溶岩混じりのこの厳しい環境の土で育った野菜たち。
とにかくもエネルギッシュなんです!
人参でこんなに美味しいと感動したことはない。
ねばっとした蓮根!
噛みしめると糸が長く引き伸び~る繊維質。
幼少の頃に口にしていた蓮根はこうでした!
野菜迄も本来の味を失ってしまった近代。
食材によっては2度揚げされたりしています。
魚介類はふんわりと。野菜は芳ばしく揚げられ
野菜の甘みがぐっと表にたちます。
またまた言っちゃう『静岡迄来て良かった!』