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岩中豚石焼きはめちゃ柔らか
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これが揚げ野菜
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胡桃の飴焼きやジャーキーや山椒などの4点盛り
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鮎の土鍋炊き、炊く前
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鮎出汁鮎茶漬け
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お通しうんま
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カツオ厚切り
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揚げ野菜の薬味は、お茶や柚子胡椒ならぬ自家製蜜柑胡椒が美味かった
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このピンクったら、もう
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手前の白い口広タイプをセレクト
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先日の五反田日南も良かったけど、個人的にはこちらも居酒屋百名店。行動範囲内で近いんだけど、実に10年ぶり。
この日は魚の産直ECを運営している若手女子社長と、久しぶりに会食。魚の事をいろいろ教えてくれるような彼女が楽しめるお店となれば、築地のやまだやさんなら間違いない。
何を食べても美味しい…
なんてよく使う言葉だけど、ココは改めてそう思ったよ。
お通しから手が込んでいて美味い。
カツオのタタキ、
前菜4点盛り、
野菜揚げ、
石焼き岩中豚、
鮎の釜炊きご飯、
ハイボールと陸奥八仙などなど注文。
一つ一つの説明は省くけど、
湯通しした野菜を揚げたやつがとても美味く、特に大根は外はカリ、中はおでんみたいな食べた事ない食感。
京都万福寺で出す普茶料理からのインスパイアみたいです。
薬味は3種あり、柚子胡椒ならぬ自家製の子蜜柑胡椒が美味かった。
カツオのタタキも分厚い。
旬の鮎の釜炊きご飯は大きな鮎2匹と、緑のペースト状のものと一緒に炊き上げている。
しっかり混ぜてくれたご飯もうまいが、鮎出汁のスープをかけて食べると悶絶のうまさ。
昔から評判は耳にしていたけど、地元でも知る人ぞ知る的な居酒屋さん。駅から少し遠いのが少し不便だけど、遠くからでも行く価値ありです。
コースは事前予約のみ、当日はアラカルトのみなので、ご注意ください。
魚女子も太鼓判のお料理でした。