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楽しい宴
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ヒジキの煮物
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金目鯛、メジマグロ、尾長鯛
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島唐辛子を醤油に溶かし
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島豆富の冷奴
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ぶど
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くさやチーズ
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むろ鯵のくさや
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身を解せば独特の香り
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岩海苔炙り
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島里芋
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鰹の酒盗乗せ
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島たくあん
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明日葉の天麩羅
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岩海苔汁
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〆に島寿司
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喉越し生
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情ヶ島(麦冠)
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八重椿
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島流し
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明日葉ビール
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いい時間となりました
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大田氏も日本百名居酒屋に認め、何度も訪れると聞く、東京の離島八丈島の「梁山泊」八丈生まれの先代が開業、今は人懐っこい笑顔の二代目が仕切る。午後五時、店前では可愛らしいスタッフ(顔はUSA?でも身も心もJapan)が打ち水してる。予約時間には少々早い、御嬢さんに予約済みの旨を伝え、隣の神社を参拝し時間調整♪
店は随分と広く、カウンターは8席、小上がり席が3卓、奥に小部屋がアリ、20人ほど収容できる別棟もある。故にスタッフも先代、若大将、若女将、女性スタッフ3人と大所帯だ。店の姿勢か大将の教育か、アットホームで笑顔に癒される応対は素晴らしい。
二代目に太田氏の事を話せば
「まさにpenさんの席に三日三晩お見えになった事もありました」
先ずは、生ビールで喉を潤す。
沖縄でよく見るカチンカチンに凍ったジョッキ♪
打ち水してた可愛らしいスタッフが応対してたが、別棟の団体客の対応でスタッフはてんやわんや。がしかし、料理がひと段落付いた先代が我が前に訪れ・・・四方山話、特に孫自慢に華が咲く。大将は20代で開業し40年になるそうだ、若大将夫妻もご近所に住み、今は孫と遊ぶ日課とか・・・小生も孫談義を肴に呑む歳になったか(苦笑)
小生の呑みっぷりを見た大将が
「コレ味わって」
と一杯のショットグラス、なんと65度の焼酎に度肝を抜かれた!
この先代があって今の大将、そしてスタッフの対応があるんだなぁ
実は小生、クサヤを口にするのは初めて。遠い昔、祖母の妹夫妻が横浜の家を引き払い実家敷地内の離れに住んでいた。月に1度ほど、朝餉の時間になると異様な匂いが敷地内を漂い・・・そう、クサヤを焼く匂いだったんです。以来クサヤはトラウマとなり口にする事は無かった・・・くさやチーズを食べた所、なぁにコレ!美味いぢゃん♪
で、本場ムロ鯵のクサヤにも挑戦した次第。
「刺身は島唐辛子を醤油に溶いて召し上がり下さい」
ブド(海藻の煮凝り)、島里芋、島豆富に島たくあん、と島尽くしを堪能。
〆は島寿司、前以って予約が必要だが、聞けば余裕があるとの事で注文。島寿司とは、島で水揚げされるトビウオを甘醤油に漬け、山葵代わりに練り辛子を使ったヅケ握り。岩海苔汁と共に戴けば、一瞬島風が吹き抜けた♪
・お通し:ヒジキの煮物
・刺身三点盛り:おなが鯛、メジマグロ、金目鯛
・島豆富の冷奴
・くさやチーズ
・ぶど:海藻と魚の崩し身の煮凝り
・岩海苔の炙り焼き
・ムロ鯵のくさや(小)
・島里芋(海老芋)酒盗乗せ
・島たくあん
・明日葉の天麩羅
・キハダのカルパッチョ(サービス)
・岩海苔汁
・島寿司
・生ビール
・情ヶ島(麦冠)、情ヶ島、八重椿、島流し
・明日葉ビール
・60℃の強烈な一杯(サービス)
島ならでは食材を使った島料理と島焼酎を堪能する夜
(*RX-1&35mmマクロで撮影)