-
車海老
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桜鱒の天ぷら(花山椒、煮おろし)
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バラ天丼
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-
天茶漬け
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-
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-
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-
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-
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〇前菜盛り
こしあぶら
こごみ
菜の花
三河稚鮎
ホタルイカ
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-
稚鮎
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-
ホタルイカ
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-
菜の花
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-
稚鮎
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-
桜鱒に皮を少し焼いたお造り(桜鱒鉄叩き)
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-
人参蝶
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-
一番出汁
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-
一番出汁
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-
車海老
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-
本日の食材
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-
{"count_target":".js-result-ReviewImage-203677779 .js-count","target":".js-like-button-ReviewImage-203677779","content_type":"ReviewImage","content_id":203677779,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-203677781 .js-count","target":".js-like-button-ReviewImage-203677781","content_type":"ReviewImage","content_id":203677781,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
車海老
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-
海老タレ
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-
車海老と海老タレ
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-
車海老と海老タレ
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-
海老の頭
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-
海老の頭
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海老の泡焼き
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菜の花
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キス
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たらのめ
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-
こしあぶら
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-
こしあぶら
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-
塩干しトマト
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-
グリーンアスパラ
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-
グリーンアスパラガス
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-
グリーンアスパラ
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-
紫アスパラ
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-
紫アスパラ
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-
紫アスパラ
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-
蛤
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-
蛤
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-
ホタルイカ
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-
ホタルイカ
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-
ホタルイカ
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-
{"count_target":".js-result-ReviewImage-203677951 .js-count","target":".js-like-button-ReviewImage-203677951","content_type":"ReviewImage","content_id":203677951,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-203677952 .js-count","target":".js-like-button-ReviewImage-203677952","content_type":"ReviewImage","content_id":203677952,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
稚鮎
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-
{"count_target":".js-result-ReviewImage-203677956 .js-count","target":".js-like-button-ReviewImage-203677956","content_type":"ReviewImage","content_id":203677956,"voted_flag":false,"count":2,"user_status":"","blocked":false}
-
グリーンアスパラのムース(アスパラの泡寄せ)
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生うどとホワイトアスパラのカラスミ和え
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-
椎茸
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-
椎茸と椎茸ダレ
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白甘鯛のしらかわ
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-
白甘鯛のしらかわ
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-
白甘鯛のしらかわ
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-
新じゃがいも
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桜鱒の天ぷら(花山椒、煮おろし)
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青森の生雲丹
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-
{"count_target":".js-result-ReviewImage-203678036 .js-count","target":".js-like-button-ReviewImage-203678036","content_type":"ReviewImage","content_id":203678036,"voted_flag":false,"count":3,"user_status":"","blocked":false}
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雲丹の紫蘇巻き
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雲丹の紫蘇巻き
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雲丹の海苔巻き
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花山椒と木の芽のシャーベット(山椒の崩し氷)
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追加の食材
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カラスミ
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カラスミ
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-
カラスミ
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ホワイトアスパラ
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白海老と大葉
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バラ天丼と天茶漬けの食材
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バラ天丼と天茶漬けの食材
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こごみ
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-
こごみ
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めごち
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メゴチ
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ごはん
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香物 新玉と春キャベツの梅和え、しどけの胡麻和え
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-
バラ天丼
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-
バラ天丼
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-
天茶漬け
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-
天茶漬け
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-
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いちごと豆乳で作ったデザート(ベリーのデザート)
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一福 丹波篠山黒玄米
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【最寄駅】 四ツ谷駅徒歩3-5分
【金額】約7.8万円
【概要】
日本一予約が取れないと言われてる天ぷら屋さんの1つ。
店内はカウンター6席のみ。
「楠 忠師」氏は、高校の調理科を卒業後、名古屋の料亭で修業。
元々日本料理の店を持つことが目標だったが、料亭で天ぷら担当となったことをきっかけに、その奥深さに魅了される。
そして、2003年に名古屋にて天ぷら店「くすのき」として独立。そして、全国から食通が通う超人気店に。
2018年に名古屋から現在の東京の四ツ谷へ移転。
一つ一つ素材の質にも極限までこだわり、あえて塩を使い過ぎず、そしてそこをより強調する。
塩の役割を天ぷらを食べる前に1番出汁を飲むことで経験させる少ない塩でも、旨みを引き出し、引き締めるといったことがわかる。
油の切りが抜群で、揚げたてんぷらを置く和紙に油が全くつかないのが特徴の1つ。
大将がてんぷらの旨味が逃げてしまうので出来上がったらなるべく早く食べてほしい、できたら5秒以内!説明は事前に受けるのだが、若干時間が過ぎても、和紙にシミができない。そんな一流の天ぷらを食べれるお店が、こちらの『くすのき』である。
【メニュー】
くすのきコース(55000円)(税込サ別)
〇前菜盛り
こしあぶら
こごみ
菜の花
三河稚鮎
ホタルイカ
○桜鱒に皮を少し焼いたお造り(桜鱒鉄叩き)
○一番出汁
天ぷらと塩の関係をみる
調味料なし→塩を入れた出汁
(●は天ぷら)
●車海老
●車海老と海老タレ
●海老の頭
●海老の頭と海老タレ
○海老の泡焼き
●菜の花
●キス
●たらのめ(山菜の王様)
●こしあぶら(山菜の女王)
○塩干しトマト(七日間陰干し)
●グリーンアスパラに野菜の煮込みだれをつけて
●紫アスパラ
●蛤
●ホタルイカ
●ホタルイカにタレをつけて
●稚鮎
●稚鮎にタレをつけて
○グリーンアスパラのムース(アスパラの泡寄せ)
○生うどとホワイトアスパラのカラスミ和え
●椎茸
●椎茸と椎茸ダレ
●白甘鯛のしらかわ
●新じゃがいも 1ヶ月寝かした
●桜鱒の天ぷら(花山椒、煮おろし)
○青森の生雲丹
●雲丹の紫蘇巻き
●雲丹の海苔巻き
○花山椒と木の芽のシャーベット(山椒の崩し氷)
○自家製のカラスミ
●カラスミ(追加)
●白アスパラ(追加)
●白海老(追加)
●こごみ(追加)
●めごち(追加)
● ばら天丼(車海老、小柱、たらの芽、椎茸)、葉打ち木の芽
●天茶漬け
桜えび、こしあぶらのかき揚げに花山椒
○ 香物 新玉と春キャベツの梅和え、しどけの胡麻和え
○いちごと豆乳で作ったデザート(ベリーのデザート)
○ 一福 丹波篠山黒玄米
【感想】
まず言えるのは、めちゃくちゃ美味い!だけど高い!でも、納得!といったところですかね!
大将含めた2番手さんやその他の方のホスピタリティも素晴らしいし、まあ若干不慣れだけど、精一杯頑張ってる姿も含めて好感持てますし、良いお店でした!
写真は撮って良いけど、シャッター音がでるものと、動画はNGとのこと。
シャッター音は油で揚げている時の音が聞き取りづらくなるからとおっしゃってました。
そして、できるだけ早めに食べるように。天ぷらを置いた和紙にシミができたら、勿体無いと思ってください。目安は5秒ですと言われましたが、5秒経過してしまったかな?ってタイミングでも、シミがつかないところは素晴らしい技術と仕事ぶりなんだろうなと思いました。
油の切れ味。春の味覚と山菜など含めて素晴らしく美味しかったです。日本でもトップレベルと言われる天ぷらはさすがでした。
次回予約は、とらせてもらえませんでしたがOMAKASEで予約してくださいと言われたので、また機会やタイミングが合えば行きたいなと思いました!
以下は1つ1つの感想です。
〇前菜盛り
こしあぶら
こごみ
菜の花
三河稚鮎
ホタルイカ
それぞれを揚げずにいただきました。この後全て天ぷらで出ますと言われたときのワクワク感がたまりません。
○桜鱒に皮を少し焼いたお造り(桜鱒鉄叩き)
鱒の皮が焼いてありその香りとともに桜鱒の旨みや脂が美味しくいただけました。刺身と少し炙りの更に中間なイメージでした。
これも後ほど、天ぷらででます。
○一番出汁
天ぷらと塩の関係をみるための儀式みたいなものと言ってました。一番出汁のみ味見して、その後塩をいれて
調味料なし→塩を入れた出汁
(●は天ぷら)
●車海老
プリプリの大ぶりの車海老がたまらない。これは塩のみだが、旨味があり天ぷらの揚げ具合も重くなくスッと食べれる。
●車海老と海老タレ
海老タレが濃厚でビスク的なイメージ。これと車海老の天ぷらがまた合う!
●海老の頭
海老の味噌と絡まって天ぷらが深い味わいになります。
●海老の頭と海老タレ
海老味噌とタレの濃厚コンビがまた天ぷらと合わさって美味しい!
○海老の泡焼き
海老の香りのするフワフワした食感の天ぷら?よくわからなかった。
●菜の花
菜の花の少し苦味がありつつ美味しい味わい。
●キス
キスとは思えないフカフカで肉厚なものでした。淡白な白身が天ぷらと合うよね。
●たらのめ(山菜の王様)
苦味はあるものの強くなく美味しくいただけました。そして、肉厚なイメージ。
やはり香りもとてもよく美味しい。
さすが王様!
●こしあぶら(山菜の女王)
あまりこちらはクセがなく食べれた印象。独特な香りが、また好印象。天ぷらのこの食べ方は美味しい!
○塩干しトマト(七日間陰干し)
まるでフルーツ!干したことにより旨味と甘味が凝縮したようです。でもカラカラとかでなく、水分も水水しくはないものの多く感じました。
●グリーンアスパラに野菜の煮込みだれをつけて
グリーンアスパラのホクホクでスッキリした感じが美味しかったです。
穂先は、柔らかくスッキリ!
芯の部分はホクホクで、タレをつけて食べるとまた天ぷらとしての美味しさを引き出してくれました。
●紫アスパラ
グリーンアスパラとはまたみずみずしさや、甘味が若干違いました。
これもホクホクで美味しかったー
●蛤
プリプリでとろっとして美味しかった!これは凄い!旨味がすごいよ!
●ホタルイカ
ワタの部分含めて濃厚でした。天ぷらでカラッとしてるし、適度な火の入り具合!
ただ、個人的な好みでは、天ぷらじゃない方が好きだなwww
●ホタルイカにタレをつけて
タレをつけるとまた濃厚!でも、ホタルイカの味はやや薄れるかも。
料理としては美味しいけど、素材としては少しもったいない印象。
●稚鮎
これは、旨い!苦味はわずかでホクホクな感じ。稚鮎独特の美味しさかまありつつもクセがない。
●稚鮎にタレをつけて
タレが美味しいから、これも美味しい!素材の旨みはこっちは消すイメージはなかったな。
○グリーンアスパラのムース(アスパラの泡寄せ)
スープのような味付け?季節によって変わるらしい。こういうの好きだな!
○生うどとホワイトアスパラのカラスミ和え
春の醍醐味かな?シャキシャキしでスッキリして美味しい!甘みもあるね!それに、カラスミの塩っけがいいね!
●椎茸
椎茸の香りと美味しさ、旨味がすごい!こんな椎茸はなかなかないよ!
●椎茸と椎茸ダレ
抜群に美味しい椎茸に椎茸で作ったタレで食べるこちらは凄いとしか言いようがない!
●白甘鯛のしらかわ
甘鯛のホクホク感。肉厚で美味しいけど、この身の淡白さが天ぷらと合うんだよな。
●新じゃがいも 1ヶ月寝かした
こちらもホクホクのジャガイモ!甘みもあって水分もやや多めで美味しい!
●桜鱒の天ぷら(花山椒、煮おろし)
これは、肉厚で美味い!桜鱒の脂が少し重いのを花山椒で、上手く調和させて美味しい!
これは凄いなー
○青森の生雲丹
生雲丹が甘くて濃厚で新鮮で美味しい!雲丹特有の臭みが全くないくらい新鮮!
●雲丹の紫蘇巻き
抜群の雲丹に紫蘇巻きで天ぷら!中がトロッと美味しい!
●雲丹の海苔巻き
海苔に変わるとまた香りが違くて美味しい!
○花山椒と木の芽のシャーベット(山椒の崩し氷)
お口直しだね!花山椒がわずかに感じられてスッキリします。
○自家製のカラスミ
カラスミうま!塩見がいい感じです。
●カラスミ(追加)
美味しいカラスミの天ぷら!美味しいけど、天ぷらにしなくても良かったかもwwwというより普通の方が好きwww
●白アスパラ(追加)
さらに柔らかく甘いアスパラといったイメージ。美味しいし、ホクホクなのがたまらない!3種類たべたけど、どれも良さがあるよね!
●白海老(追加)
海老のプリプリ感が残る抜群のレア具合が美味しい!
●こごみ(追加)
見た目ほどクセがなく美味しい!好きな山菜だな!
●めごち(追加)
こちらも美味しい魚!少し食べれるけど、硬めの骨は少し苦手だったな。でも美味しい!
● ばら天丼(車海老、小柱、たらの芽、椎茸)、葉打ち木の芽
タレもかかって最高でした!車海老と小柱の弾力と食感!そして、たらのめの癖と香りが素晴らしく、椎茸の味わいも良かった!
●天茶漬け
桜えび、こしあぶらのかき揚げに花山椒
これもバランスがとても良く美味しかった!弾力含めた食感は出汁を入れた茶漬けな分弱くはなるけど、同時に美味しさや香りは素晴らしい!