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税サ込みで6890円のスタートは菊の花の胡麻酢和え
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のどぐろといちぢくの椀
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お造りじゃ新さんまとはたはた
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八寸
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じゃがいもと麩と高野豆腐の炊き合わせ
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食事は土鍋ご飯と糸瓜の赤出汁と漬物
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秋鮭の炊き込みご飯
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漬物
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水菓子
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さつまいものババロア
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椀
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鯖寿司
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おこぜの煮凝り
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きぬかつぎ
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花垣(1188円)
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まずは生ビール(エーデルピルス、1069円)
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食前酒のすっきりした梅酒
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おもたせ
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炊き込みご飯は冷めてもおいしかった
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テーブル
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個室
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入り口はわかりにくいので要注意
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階段を下りて入り口へ
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料理メニュー
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日本酒メニュー
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日本酒メニュー2
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ドリンクメニュー
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ドリンクメニュー2
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新富町駅2番出口から首都高の上を渡って有楽町方面に進んだ右手のビル地下1階にある割烹です。
お店の看板はビル入り口の内側にひっそりとあるので注意しないと見逃してしまいます。1週間ほど前に予約しておき、週末のお昼にお邪魔しました。出迎えてくれた若いお弟子さんが案内してくれたのは落ち着く造りの個室。
料理は税・サービス料込みで5890円のコースをお願いしておきました。食前酒のすっきりした自家製梅酒を杯に注いでいただき、スタート。その後、生ビール(エーデルピルス、1069円)で乾杯。最初の料理は菊の花の胡麻酢和えと煮た落花生、ピオーネ。菊の花の酢和えはあまり得意ではないのですが、胡麻酢だと酸味が抑えられてコースの口火を切るのにいいですね。
椀はのどぐろとイチジク。出汁は角がとれて優しい味。切れのしっかりした出汁だとのどぐろの旨みが消えてしまうところだけれど、角のとれた出汁で逆にのどぐろの旨みが引き立ちます。香りもいい。お造りは新秋刀魚とはたはた。とろりとした秋刀魚に合わせるため、日本酒に切り替え、花垣(1合、1188円)をいただきました。
八寸は鯖寿司やおこぜの煮凝り、新生姜、きぬかつぎと旬が詰まっています。じゃがいもと麩と高野豆腐の炊き合わせの次が食事。この日は土鍋で炊いた秋鮭の炊き込みご飯です。ぷっちとした感触のいくらのほんのりとした塩味が良く、2回お代わりしてしまいました。糸瓜の赤出汁も優しい味。漬物の中でもきゅうりの漬物がおいしくて、これだけでご飯を何杯もいただけそう。炊き込みご飯の残りは折詰に詰めてお持たせにしてくださいました。夕飯でいただいたのですが、冷めてもおいしかった。
水菓子は柿のスパイス漬けと梨、優しい甘さのさつまいものババロア。
日本酒は結局、2人で3合飲み、一人当たり9900円ほど。お昼もサービス料がつくので少々高くなりますが、優しい出汁で具材を生かした料理のおいしいお店でした。