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神戸ビーフ A-5
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神戸ビーフ A-5
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神戸ビーフ A-5
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卵
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三田和牛切落し
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三田和牛切落し
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鹿児島産黒毛和牛の特選部位A-5
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仙台黒毛和牛A-4
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生ビール
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中ザラ糖
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鹿児島産黒毛和牛の特選部位A-5の野菜・玉子付
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Montepulciano d'Abruzzo
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鹿児島黒毛和牛と菊菜、玉麩、焼豆腐
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Oveja Negra Single Vineyard Syrah
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追加の卵
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仙台黒毛和牛と菊菜、葱、焼豆腐、牛蒡
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Oveja Negra Single Vineyard Syrah
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すきや 川また
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すきや 川また 外観
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小雨模様の中、通称、外小路と称される路地裏、『網玄』さんや『味勢』さんの系列店の『左近』さんの直ぐ隣に出来た『すき焼専門店』の『川また』さんへ友人に誘われ初めて寄せていただきました。総二階全室個室という造りの店内の一階奥の左側の個室へと通していただきました。先ずは品書きにひと通り目を通してみます。コースが主体のようで『すき焼』は黒毛和牛A4すき焼コース 4,000円と鹿児島特選和牛A5すき焼コース 5,000yenの二つのコースが用意されており更に『すき焼』と『ステーキ』の両方が味わえるという欲張りなコースが 6,000円と8,000yenの二種類というコース料理のラインナップがされていました。色々な味が愉しめるコース料理も確かに良いのですが自分に不要な料理も付いてくることから今回はアラカルトメニューの中から『川また』さんの料理長がその肉質に惚れ込んでメインに扱うことにされたという鹿児島産黒毛和牛の特選部位A-5の野菜・玉子付をオーダーし生ビールで渇いた喉を潤します。程無くして菊菜(キクナ)、玉麩(タマフ)、斜め切りにされた葱(ネギ)に焼豆腐(ヤキトーフ)、笹掻き牛蒡(ササガキゴボウ)に鹿児島産黒毛和牛のロース肉が載せられた長皿が席に運ばれてきました。『川また』さんでは京都スタイルのすき焼を供されるとのことで調理は浅利店長と女性スタッフの方が付かず離れずで給仕してくれるので食べ頃になり器に装われた牛肉を口に運び味わうだけです。折角の機会ですから野菜類や豆腐や麩は後回しにして『神戸ビーフ』A-5と兵庫県産『三田和牛(サンダワギュウ)』の切落とし宮城県産『黒毛和牛』A-4を追加し味比べをさせていただきましたが個人的にはやはり肌理細かな肉質と上質の脂を纏い口の中で歯を当てずともトロケ行く食感の『神戸ビーフ』がダントツに美味しく次に見た目はイマイチですが『三田和牛(サンダワギュウ)』の切落しと続き鹿児島産『黒毛和牛』A-5に宮城県産『仙台黒毛和牛』A-4という順位です。すき焼は特注の『南部鉄器(ナンブテッキ)』の鍋の上で中ザラ糖で牛肉をサッと焼いて味わう所謂、関西風の『すき焼』であり生ビールの後に最初は『Montepulciano d'Abruzzo』のグラスワインとともに味わい後半には『Oveja Negra Single Vineyard Syrah』をボトルでお願いしグラスを傾けつつ、しっぽりと肉の味比べとワインを愉しませていただきました。盛岡で真っ当な『すき焼』を愉しませてくれる店がありそえでなかっただけに『川また』さんは知っておくと何かと重宝する一軒になると思います。