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冷やしとろろ汁…じゅんさい、赤貝
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鮪とキャビアのガレット
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鮪とキャビアのガレット
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こしあぶらのジェノベーゼ
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こしあぶらのジェノベーゼ、箸上げ
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蕎麦前
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サクラマス、箸上げ
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マグロのなめろう
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大将のプレゼン。こねたての蕎麦の塊、ここから蕎麦をのばす作業に
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打ち立て、切り立ての蕎麦
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そばの刺身
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そば刺身、箸上げ
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真魚鰹の天ぷら
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鴨川 外房の釣り金目鯛煮付け
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そばのメニュー
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塩、自然薯、蕎麦つゆ
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蕎麦
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自然薯、蕎麦
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蕎麦湯
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鮪の漬け丼
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鮪の漬け丼、
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お茶
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蕎麦がきをお餅に見立てて、黒蜜をかけて
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蕎麦がきをお餅に見立てて、黒蜜をかけて
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コースメニュー
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看板
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入口
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外観
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サイン
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最近の良い評価を聞いて初訪問。
ご主人は懐石の王道の京味、星野を経て、蕎麦の尾張屋で修行。プロデュースはあのマグロ卸の山幸、と聞けば一度は伺わないわけには行かない。
麦焼酎お湯割で僕は乾杯。
6人中2人はアルコール飲めず、ノンアルコール系で乾杯。
最初の先付は「冷やしとろろ汁…じゅんさい、赤貝」…、じゅる、っととろろの喉越しを楽しみながらいただく。こう言う感じなんだと言うプレゼンテーション。この後も期待しましょう。
「鮪とキャビアのガレット」…ガレットはもちろん蕎麦粉だし、鮪はまさに山幸の扱う塩竈で揚がった159.6キロのモノ。店の名刺がわりでもあり、面白い組み合わせ。印象に残る。もちろんちゃんと美味しい。
『季節の蕎麦』は「こしあぶらのジェノベーゼ」…量は少ないがしっかり美味しい。もっと食べたいなぁ〜。
『蕎麦前』が懐石の八寸のように出てきた。面白い。中身は「蕎麦味噌、サクラマス、姫竹、のどぐろ寿司、焼きヤングコーン、岩もずく酢、鮪のなめろう」…基本酒のツマミに最適。お代わりの麦焼酎お湯割のアテでちまちまいただく。
「そば刺し」…太い蕎麦。塩を上からパラパラかけていただく。こりゃ、美味しい。ん〜、これももっと食べたいなぁ…。
「真魚鰹の天ぷら」…小ぶりの真魚鰹の天ぷら。もうちょっとバリエーション欲しいかも。
「鴨川 外房の釣り金目鯛煮付け」…普通に美味しい。
〆の「十割蕎麦」…冷たい蕎麦は4種。温かい蕎麦は3種。この中からひとつ選ぶ方式。
冷は『もり、自然薯(+800円)、冷かけ、酢橘(+400円)』、温は『かけ、玉子とじ(+500円)、山かけ(+800円)」…僕は自然薯を選択。そば猪口に入った蕎麦つゆは甘くなくやや辛め。そこに自然薯を投入して蕎麦をいただく。その前にやはりここでもそばに塩をつけていただくと、やはり抜群に美味しい。自然薯蕎麦つゆも美味しいが、塩には敵わないかも…。
お蕎麦そのものが美味しく、水分量の多いお蕎麦。浅草に戻ってきた蕎麦職人石井仁さんの「水越蕎麦」とニュアンスは近い。と言うことは相当美味しいと言うこと。
さらに嬉しいことに炊き立てご飯を見せられて、何が出てくるのやら考えていたら、なんと「漬け丼」!…土遊野炊き立てご飯の上に、赤身、中トロ、剥がしが乗ってくる。もちろん山幸さんの鮪ゆえ間違いない味。
最後の水菓子は「蕎麦がきをお餅に見立てて、黒蜜をかけて」いただく。これはスッキリそのままわらび餅とかにして、蕎麦がきじゃなくても良かったような気がするなぁ。
蕎麦も〆の漬け丼もとても美味しい。文句なし。
ただ願わくば、もう少し蕎麦前等提供するスピードを早めてもらえるたら嬉しいのと、もう少し全体に料理の分量が多いと嬉しいな…。