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マコガレーのお造り
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はなうど
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まきえび頭
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まきえび身、揚げ具合を変えて3尾
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ムラサキアスパラとグリーンアスパラ
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きす(3日寝かせて味を出す)
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徳島の椎茸
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ホタテ
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さわらとのりのお寿司
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うどに桜エビのペースト
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空豆
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ホタルイカ(半生と強く焼いたもの)
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こしあぶら
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かつおに玉のせ
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稚鮎に四万十川のかわのり
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はまぐりの天ぷらにはまぐりの出汁
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れんこん
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小柱
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大葉に生うにを乗せて
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筍
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筍に花山椒
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穴子
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天茶
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デザート、マンゴー
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灯篭
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2015/4鯛のお造り
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2015/4はなうど
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2015/4まきえび頭
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2015/4まきえび身
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2015/4ムラサキアスパラとグリーンアスパラ
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2015/4きす
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2015/4帆立、ここみ、うるい
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2015/4しいたけ
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2015/4稚鮎
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2015/4秋田のたらの芽
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2015/4のどぐろと筍のペースト
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2015/4かつお、大根おろし
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2015/4京都産たけのこ
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2015/4青柳の貝柱磯部揚げ
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2015/4蛤の天ぷら
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2015/4こしあぶら、ホタルイカ
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2015/4うにと大葉の天ぷら
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2015/4蓮根
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2015/4穴子
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2015/4天茶
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2015/4お新香
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2015/4お新香
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2015/4デザート
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2015/4ビール
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2015/4
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黒龍
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桜の木の演出
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テーブルセット
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関東で天ぷらと言えば、食べログで美かさ、深町、みかわ是山居がベスト3、私もこの3店はとても大好きだ。でもこのお店も忘れてはならない。天ぷらランク5位のお店だ。1年ぶりに訪問、おまかせ14900円を注文する
◇マコガレーのお造り
◆はなうど
◆まきえび頭、身、揚げ具合を変えて3尾
◆ムラサキアスパラとグリーンアスパラ
◆きす(3日寝かせて味を出す)
◆徳島の椎茸
◆ホタテ
◇さわらとのりのお寿司
◇うどに桜エビのペースト
◆空豆
◆ホタルイカ(半生と強く焼いたもの)
◆こしあぶら
◇かつおに玉のせ
◆稚鮎に四万十川のかわのり
◇はまぐりの天ぷらにはまぐりの出汁
◆れんこん
◆小柱
◆大葉に生うにを乗せて
◆筍
◇筍に花山椒
◆穴子
◇デザート:マンゴー
◇ビールX3
◇飛露喜
◇あぶくま(福島)
天ぷらの名店でも天ぷら以外は今一つなのだが、ここはすばらしい、マコガレーの出来は最高で、かつおも、はまぐりの出汁も絶品、1年前より天ぷら以外の部分では確実によくなった。
このお店は太白ではなく、玉締めしぼり、それにサラダ油を混ぜている。その点では天秀と同じだ。ここではさらにサラダ油の割合がさらに高い。天秀やここやたきやで食べるとサラダ油のやさしい感じの方がいいなと思うようになっている。
具材にもこだわりのしなを使っている。きすは熟成させほんといい味がする。こしあぶら、椎茸が最高にいい。揚げる温度も具財によって変えるし、エビやホタルイカは揚げ具合を変えてだすあたりもさすがである。
2015/4---------------------------------------------------
ミシュランの天ぷらシリーズの最後は安吉。ここも名店として誉たかい。
カウンタには、木が植えられている。桜のシーズンは桜満開の木の中大将が天ぷらを揚げる。桜は終わったがこの木の演出はすばらしい。4月から5月初めと紅葉のシーズンのみ植木でかざられる。
コース 14800円
◆鯛のお造り
◆はなうど
◆まきえび頭
◆まきえび身
◆ムラサキアスパラとグリーンアスパラ
◆きす
◆帆立、ここみ、うるい
◆しいたけ
◆稚鮎
◆秋田のたらの芽
◆のどぐろと筍のペースト
◆かつお、大根おろし
◆京都産たけのこ
◆青柳の貝柱磯部揚げ
◆蛤の天ぷら
◆こしあぶら、ホタルイカ
◆うにと大葉の天ぷら
◆蓮根
◆穴子
◆天茶
◆お新香
◆デザート
油は、さらだ油にごま油をミックスしたものだと言うが、太白のごま油であろう。すっきりした油が、素材のよさを引き立てる。
最初は鯛のお造りだったがこちらは少し水っぽい、これは日本料理の名店に勝てるはずもなく、わざわざお刺身を出さなくてもと感じる。
最初の天ぷら、はなうどもよかったが、まきえびこれがすばらしい。海老の頭の天ぷらは私の好物だが、サクッとした殻の中から旨味が染み出してすばらしすぎる味わいだ。
身は引き締まり、甘味が多いもので、うなるような美味しさだ。
アスパラも素材の良さが引き立っており、とても美味しい。その後すべての天ぷらが美味しく酔いしれてしまった。
素材ごとに油の温度を変えているそうで、衣の感じも色々と辺かしていくのも楽しめる。
このお店が、天ぷら屋の中で一番と言う人もいるのはうなずける。
お酒は、ビールの後は持ち込みの白ワイン、といっても日本酒をワイン樽で熟成させたものだ。ほどよい酸味が天ぷらにとても合う。
その後は黒龍を飲んだが、料理が進む中、後半はすっきり辛口のこのお酒がよく合った