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才巻海老×2
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さらに3尾目の才巻海老
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とうもろこし
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アスパラガス
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鱧
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鱧の梅肉乗せ
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キス
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玉ねぎと絹さや
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穴子
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穴子とおろし天つゆ
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〆はご飯とかき揚げ、しじみの味噌汁、香の物
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しじみの味噌汁
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かき揚げ
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かき揚げ、箸上げ
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おろし天つゆ
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デザートはスイカ
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揚げ場
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アプローチ
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看板
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外観
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かなり久しぶりの訪問。
おや?親方がいないと思ったら、今年の1月にお亡くなりになったと言う…。知らなかった…。
とても腕の良かった親方だったのに、残念なこと…。改めて…合掌…。
二代目はセカンドブランド「天婦羅 あら井」を展開。
今回の揚げ場を仕切っているのは若者たち。
あまりにも外が暑かったので、昼間っから「麦焼酎のソーダ割(900円)」をいただく事にした。
まずは「才巻海老2尾」から、スタート。塩でいただく。キッチリ美味しい。
続いてもう1尾「才巻海老」…これも塩でいただく。
「とうもろこし」…ヤングコーンではなくとうもろこし。甘くて美味。
「アスパラガス」…2つに切られた太めのアスパラガスを塩とおろし天つゆの両パターンでいただく。どちらでも美味しいが天つゆはやや甘め…。
「鱧」…この時期だからの鱧の天ぷら。梅肉を上に乗せて、梅の酸味がスッキリ感を出して夏にピッタリ。後半は天つゆで。
「キス」…半身は塩で、半身は天つゆで。
「絹さや」…旬からは少し外れた時期だが、今はハウス栽培も盛んなのでいつでも採れる。味も上々。
「玉ねぎ」…油が滲み出てくる熱々玉ねぎは甘く美味。天つゆでいただく。
「穴子」…穴子が出ると、やはり終了感が漂う。これって『実はまだまだ出てきますよ』と、裏切ってくれないかなぁ〜、なんて、いつも思ってしまう…
塩と天つゆ両方でいただく。衣の今までより深く揚げたサクサク感が素晴らしい。
最後の〆は「天丼」か「かき揚げと白ごはん」のどちらかを選択する形。
後者の「かき揚げと白ごはん」を選択した。
これに『しじみの味噌汁』と『香の物』が付く。
かき揚げは海老が具に入り、もちろんちゃんと美味しいし、炊き立てのご飯も美味しい。添えられたしじみの味噌汁もお新香も文句なし。
満足出来るレベルで美味しくいただいた。
今の揚げ手の若者は頑張っているし、十分に美味しいのでまた伺いたくなるお店。
自分のお気に入りリストに改めてマークしておこうと思う。