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天然鮎塩焼き(特大)
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天然鮎(特大)割り箸より長い
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スルッと骨抜きできるのが天然の証拠
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子がいっぱい
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天然鮎(特大)割り箸より長い
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焼く前にお披露目
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大きさが際立ちます
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鮎の南蛮漬
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素揚げ(サービス)
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酢の物、鮎南蛮、
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鮎めし
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すいとん、漬物
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グループ用個室
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炭火がスタンバイされた焼き台
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延岡の秋の風物詩と言える「鮎やな」は10月頃〜12月初旬まで季節限定。
市内大瀬川沿いに3、4軒が毎年開業しますが今回は華月柳(はなやぎ)で鮎三昧。
稚鮎ではなく産卵シーズンに鮎やな(竹で組んだ簗に落ちるので落ち鮎と呼ぶそう)で食べるのが当地流です。
いまや天然鮎も少なくなり各簗でも扱える数量は限られるようですけどこちらは天然鮎にこだわったコースが
いただけるというので
予約をして訪問。
メイン道路から脇道に入り河川敷沿いに道が細くなるので少々不安になるけど無事到着。
簡素な小屋になっていて、4人までのテーブル(椅子なし)がある小屋とロッジ風のグループ用もあります。
季節限定の開店なので設備は簡素。シーズンが終わると解体するんでしょうね。
特Aセット(5,200)
これは男性でも結構満腹になるセットでした。
「本日ご用意した天然鮎です。塩と味噌どちらを選びますか?」と聞かれ塩焼を選択。
先ずは酢の物、鮎の南蛮漬が出てきて、テーブル脇の焼き台で焼き上がりを眺めつつ20分程度待って塩焼到着。
多くの鮎を食べてきたけど、これはデカい。
鮎に限らず子持ちは身の味が落ちるという向きもありますが、そうは感じないのは皮目の味も濃いからかも。
実際には子を食べているに等しいほどパツパツに詰まってます。
味噌焼きは甘さが少しクドく感じるのと、皮目の美味さは塩焼きのほうがストレートに味わえる気がします。
鮎めしは鮎の香りを損なわないように薄味に仕上げられ焼き鮎と共に頬張れば秋の恵みを堪能したと実感です。