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天然鮎と鱧が看板。
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天然活け鮎。
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ハッキリした黄色い斑点は天然ならでは。
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傷跡は縄張りに入った囮に体当たりした証。
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尻尾の辺りに友釣りの跡有り。
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何故か飼ってみたくなる鮎たち。
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ご主人作「加太の鯛」
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店主は釣が趣味。
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つづいて「口福」
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良い事書いてあります。
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奥のお座敷「極楽」
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箸袋も手描き。
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先付 甘エビの漬け。
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八寸。
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イカ塩辛。
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鱧の酢みそ掛け。
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香合の中はハチクの粉節和え。
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ヨシエビの握り。
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お椀。
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牡丹鱧 水雲 順才 スダチ。
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造り キハダ スミイカ 鱧 鳥貝 ヨシ海老。
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右が洋で左が和。
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ヨシ海老は頭部を湯引きで。
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ピクピクしてました。
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蒸物 長芋と木耳とナメコの卵〆 アオサ餡掛け 甘鯛酒蒸し。
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焼物 天然活き鮎。
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化粧塩なしでもピンとしたヒレは活き鮎の証。
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ヒレが旨いので塩してはイケマセン。
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このほろ苦さには日本酒がピッタリ。
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骨抜きしました。
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中骨は揚げて....
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毛ガニはハーフで。
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塩加減が良いです。
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コテコテのカニ味噌♪
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〆は鯛茶。もちろん天鯛。
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良いお出汁です。
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水物 枇杷 キウイ ミント。
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今年の初鮎は中善さんで! と四月から考えていたのですが
解禁前に天然鮎を食された、いしやん様のレビューを思い
出し読み返してみた所、ゆう子remix様のレビューもあった
のでこれは行ってみるか! と店にTELしたのが午後四時過ぎ。
店主に天然鮎ってありますか〜と訊ねた所「はいありますよ〜」
との事。早速、何時ものように行き当たりばったり成り行き
任せで新しく開通した名二環経由で奈良まで向かったので
ありました。
その店は意外にも国道沿いにありました。周りにはチェーン系
の外食店がひしめき合ってます。店舗前に駐車場三台分有り。
玄関脇に水槽が有り大小の鮎やイワナを活かしてます。
畳敷きの店内の一番奥の部屋へ案内されました。
部屋は六人掛けのテープルがあり、ご主人が描いたと言う大きな
極彩色の「加太の鯛」の絵が飾ってあります。
お料理は一番下4500円のコースをお願いしました。
詳細は写真が分りやすいので興味の有る方は是非ご覧下さい。
八寸の海老寿司は一見冷凍物の様ですが実は“活けのヨシエビ”です。
海老は茹で立て、すし飯も人肌に温めてあり味も良い塩梅でした。
昆布がよく効いたお椀の出汁も良いです。文句無しです。
骨切りされたハモも下処理がキッチリされて小骨を全く感じさせません。
お造りはまずまずでしょうか? しかし海老好きの私は活けヨシエビが
再び出て来たのでテンションが上がってしまいました。
ゆう子remix様ご指摘の山葵は確かに西洋山葵と日本の本山葵。
流石ですね(^^)彼女はタダモノではありません。
本日のお目当て、天然活け鮎の塩焼きは体長16センチ位の鮎でした。
焼き上がっても黄色い斑点が確認出来ます。早速、熱々の内に骨抜きし
先ず頭から食べ続いて身を一口で頬張りました。ほろ苦いワタの味と
良い薫りがする身がうまく調和してとても美味しい。
蓼酢が供されましたが、なにも付けない方が美味しいと思いました。
続いて毛蟹、鯛茶、水物は枇杷とキウイ。
帰りにご主人と少しだけお話ししましたが、かなり釣マニアのようです。
勘定を済ませ、玄関の写真撮って良いですか?と訊ねたら、
「色々書いてあるんでしょ? 私はやり方分らんのですよ、どんどん
載せたって下さい。今度息子に見せてもらいますわ〜」とニコニコ
笑いながら仰るご主人。とっても清々しい食後感でしたので
近々再訪問したいと思います。