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もり大
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やや不揃いでほどほどのつながり
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SORACHI1984.エールらしい甘みを含んだ飲みごたえ.
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そばの前には蕎麦焼酎
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板わさ.下田のワサビがうまい.
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蕎麦屋伝統の蛸唐草で揃えられた卓上調味料.
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そばの実塩のツボは,ゆすると粒子の大きい結晶塩とそばの実が浮いてくる.
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そばの実の塩.これで十分酒が呑める.
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陳皮が多めの七味唐辛子
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蕎麦切りのかけらもつかみやすい先細の割箸
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電動石臼の自家製粉
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そばと山葵の産地表示
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週末の昼前に訪問.
先客4組で,まだ席に余裕はあるが,提供までは時間がかかるとのこと.
オーダー順に配膳されるので,もり一枚でも先客の内容で時間がかかる.
蕎麦前をいただきつつ待つことにする.
蕎麦前
生ビール,SORACHI1984(750円)
このドラフトを置いてある店は初めてである.エールらしい甘みの残る重厚な味わいと,強すぎないホップがバランスがとれている.
そのあとは,蕎麦きりに備え蕎麦焼酎も水割りで.
酒のお供に揚げそばも出てくる.これでつまみとしては十分な量である.また,テーブル調味料として炒ったそばの実の入った塩があるが,これもつまみとして上々である.
この塩の入った壺をゆすると,大きい粒子のソバの実と結晶の塩が浮き上がってきてさらにつまみが捗る.
板わさ(630円)も注文.ただのかまぼこのくせに高いが,プリプリのよいかまぼこが高いのは仕方がない.
また,添えられた山葵がうまい.天城峠にほど近い下田のワサビで,甘みと風味が強くねっとりとうまい.
蕎麦切りの薬味で出てくる量よりも3倍くらいあるので,この山葵だけでも板わさの価値がある.
20分ほどで,ちょうど二杯を呑んだところで,蕎麦切りに取り掛かる.
もり大
この日のソバは高価な福井県大野在来種.丸抜きを電動石臼で細かめ均一に製粉されている.
蕎麦切りはやや不揃いでほどほどのつながり.
水切りが完璧になされており,口中にダイレクトに蕎麦の香が伝わる.
十割蕎麦としては,やや長めの茹で時間とみられ,また過度に冷やされていないため,歯ぬかりとまではいかない、モッチリした感触である.
十割なので,茹での間に痩せる分もあるかと思われるが,それでも量は多くない.大で160g程度か?
さすがにソバの実に奢っているだけあり,麗しき風味である.
蕎麦汁
蕎麦汁がまた少ない.ウイスキーワンショットくらいの量である.
少ないが,かなり作りこまれている.
複雑濃厚な節の出汁.枯本節生一本というより,数種の節のブレンドのように思われる.
これだけでも酒が呑めるが,少ないので蕎麦切り用の量は残しておかなければならない.
蕎麦湯はほどほどに濃厚.蕎麦汁が少ないので蕎麦湯が余るが,前述のソバの実の塩を入れると,蕎麦湯がさらに濃厚になってよい.
蕎麦汁が少ないと繰り返しているが,蕎麦汁は有料で追加が可能である.
全体で見ると,場所柄もあるせいか高くて少ない蕎麦屋ということになるだろう.
それと引き換えるようにアイテムのレベルは高く,蕎麦切り,蕎麦汁から,そばの切れ端をつかみやすい造りになっている先細の割りばしに至るまで突き詰められており,価格に見合った価値があるといえる.
自分が福岡市内でこれまで行った蕎麦屋の中では,筆頭といえそうだ.