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足赤海老
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白海老
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香箱蟹
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本日の天ぷらの食材
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今夜はこちらへ初訪問。
大阪出身の大将は地元の天ぷら屋で修行し富山にて開業。
一足先に金沢にて開業した先輩に敬意を表し「小泉」の名を店名に入れているようです。
ミシュラン一つ星(金沢の先輩のお店は二つ星!)。
夜の席、12100円のコース「旬」を事前予約し伺いました。
場所は富山駅前の商業ビルの地下街の一画。
カウンターにてスタートです。
●前菜
いくら、金時草。
●お造り
迷い鰹、縞鯵。
●香箱蟹
出汁のジュレとアサツキで。
ここから天ぷら。
●白エビ
海苔の天ぷらの上にねっとりとした白エビ。
白エビの殻の塩で。
●足赤海老
身と頭。
●リモーネ
カリフラワー。
●銀杏
●むかご
●鱈の白子
大葉巻き。
とろっとろ!冷酒が進むぜ。
●椎茸
のと115。
●鯵
レアな火入れ。
玉ねぎソースで。
●加賀蓮根。
出汁で、皮は塩で。
●穴子
●松茸
追加で。
入店し1時間20分、〆を伺われる。
もうちょいゆっくりしたかったな〜。
天丼、天ばら、天茶の中から天丼を。
●天丼
コースの〆にしてはご飯多め。
ですがかき揚げをくぐらせた天つゆがさっぱりしているのでペロリといただけます。
●赤出汁
●デザート
メロンと柿。
満寿泉 貴醸酒。こちらはデザートのあてにサービスしていただきました。
粋なはからい!
いただいた飲み物。
生ビール×2。
勝駒 特吟。
林 純米吟醸。
千代鶴 純米吟醸。
三笑楽 純米 ひやおろし。
北陸の海と山の幸に冷酒も富山のもので料理に合わせてお任せでいただきました。
鍋は一つ、油よけはガラスなのでカウンターからは 揚げる様子を見ることができます。
紅花油を使用した天ぷらは軽やかな衣で、食材によって火入れも絶妙に調整され提供されます。
まさに熟練の技。
ごちそうさまでした!