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お店
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お店
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外メニュー
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看板
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秋田の地酒
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前菜
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前菜
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うまき
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前菜
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白焼のお重
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白焼
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白焼
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白焼
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白焼
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お重の蓋
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白焼
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お頭
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肝吸い
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肝吸い
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蒲焼のお重
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鰻重
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鰻重
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鰻重
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何度か行こうとしたが、予約がとれなくて、やっと2人で新宿の勝三へ。こちらは前日までの完全予約制。活鰻をお客さんが来てからさばくことを信条としているご主人に、白焼と鰻重で1匹ずつでお願いした。
遠憲似のご主人曰く、日本の鰻の90%は外国産のようなもの。海外から入れた鰻を日本の水でしばらく飼えば、その水に染まるという話。伊勢海老や鮑も同様のことが行われているという話もしていた。鰻重が5000円を超えたら、もう続けられないと思っているから、来年はもうできないかもしれないとも。こちらの鰻が数が少なく、他では食べられないとご主人が言う意味は、シラスから国内で育てたものを出しているということと理解した。
飲み物は、連れがビール、私はお酒を頼んだら、秋田の地酒としか教えてくれない。これも、ご主人いわく、銘柄を教えたら、人気が出て買えなくなってしまうということらしい。そういう希少なお酒だから、当然うまい。
前菜には、酢〆の鯛、もろきゅうと、鰻をちりばめたう巻。
すぐに、長いお重に入った白焼が出された。開けてみると、一匹長焼きで、お頭が添えられ、さきたて自慢の肝も乗っている。食べてみると、蒸しが入りとても柔らかい。口に入れた時の香りが最高。これがウリなのだね、こちらの鰻は。ご主人も、この香りを覚えておけと何度も言う。皮は柔らかいが、しっかり焼かれている。肝のぷりっとした感じは、さすがさきたれならでは。
鰻重は、変わり重箱で出される。何種類も漬物が添えられている。タレは軽やかで、蒲焼きでも鰻の香りがする。ご主人にそういうと、「それがプロだ、鰻は川魚なんだから」と、ご主人。こちらの皮もよく焼かれている。
肝吸いの肝もおいしい。
蒸してからロースター焼きだが、何と言ってもご主人自慢の鰻を、一度は食べたいと思っていたので、今日は満足。