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蕎麦の実 海苔。優しいお出汁に海苔の風味を堪能。始まりに相応しい上品さです。
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蜆と清助どんこのお吸い物。しじみ×椎茸の柔らかながらも最強タッグのお出汁が沁みます。
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車海老 レアな食感、プリプリの身がたまりません✨
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車海老(切り方違い)甘さを引き出す切り方違いの身。しみじみ美味しい…。
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むかご焼酎 むかごのめぐり。スッキリ淡麗で飲みやすく、天ぷらに合いますね♡
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車海老(頭)塩で 表面はカリカリで香ばしく、中の身は柔らか食感。絶品です。
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車海老(頭)天つゆで。ジュワっと揚げたてが天つゆに浸る瞬間がたまりません。
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箸休めのガリ 酸味の少ない大好きなタイプのガリ♡
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キス 薄衣を纏い、上品なお味のキス。ふっくらとした身の食感が素晴らしい✨
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アオリイカ(駿河)柔らかく肉厚なイカは火入れも絶妙。軽い口当たりです。
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2種めのイカは蛍烏賊。フワッと優しい食感に濃厚な旨味。お酒が進むこと請合いの逸品!
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白にんじん(京都)ほっくり甘い、野菜の滋味を感じる一品です。
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真鯛(焼津)フワフワの身と淡白な旨みが詰まった真鯛。柚子の香りがGOOD✨
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蕎麦がき 粗挽きの蕎麦がき。こんなに美味しい蕎麦がきは初めてでした。
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そば焼酎 TENSHO
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熟成された甘い香り、芳醇さが素敵♡
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ふきのとう、ふき味噌。主張しすぎない味噌に、豊かな香りのふきのとうが生きています。春を感じる一品。
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ホワイトアスパラ(静岡)穂先は20秒ほど、生でもいただけるフレッシュなアスパラは食感良く、塩でいただくのが合います。
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根本(10分揚げ)ゆっくり、じっくり揚げた根本部分は天つゆで。こうしていただくと、別物のような食感が味わえ、なんとも贅沢です。
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清助のしいたけ(修善寺の原木椎茸)
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清助のしいたけ 軽くレモンを絞って。原木の香り豊かな椎茸にはこのかえしが抜群に合います。これは美味しい!
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十四代 中取り大吟醸
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北むらさきうに
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余計なものが一切ない雲丹だけの天ぷらは甘く、こんなに美味しい雲丹も初めてです!
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白竹の子(京都山城)アク抜きをしていない竹の子だそうですが、驚きの清涼感。鼻に抜ける竹の子の香りとシャキシャキ食感がたまらない♡
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蛤の磯辺揚げ(桑名)
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食べやすく身がカットされています。衣にも貝の旨味が溢れ磯海苔との相性も抜群。プリプリの蛤、最高です。
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穴子(対馬)
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スペシャリテの穴子。目の前でサクッとカットされる圧巻のパフォーマンスもごちそうです。
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メークイン(十勝)2年熟成。しっとり揚げられたじゃがいもは普段食べているものとは全く別物のお味です。
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温かい蕎麦
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冷たい蕎麦
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桜海老かき揚げ
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〆のお蕎麦も絶品です!
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蕎麦湯
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黒大奴(静岡島田の郷土菓子)
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レモンの葉が敷かれたおしぼり✨
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人形町駅から徒歩3分ほど、閑静な飲食街に佇む
「日本橋 蕎ノ字」
予約困難なお店ですが、この度は常連様の貴重なお席にご一緒させていただき、夢の訪問が叶いました。
和の寛ぎを感じる白木のカウンター8席。
凛とした中にも穏やかな空気が流れ、初めての私も緊張することなく至福のひと時を過ごすことができました。
ゲストが揃った12:00一斉スタートです。
◆ お昼のおまかせ
・車海老①
・車海老②(切り方違い)
・車海老 頭①(塩で)
・車海老 頭②(天つゆで)
・ガリ
・キス
・あおりいか
・ほたるいか
・白にんじん
・真鯛
・蕎麦がき
・ふきのとう
・ホワイトアスパラ①(穂先・塩で)
・ホワイトアスパラ②(根本・天つゆで)
・清助のしいたけ(かえしで)
・北むらさきうに
・白竹の子
・蛤磯辺揚げ
・穴子
・じゃがいも
・桜海老かき揚げ
・蕎麦(冷蕎麦)
・黒大奴
○ むかごのめぐり(むかご焼酎)
○ TENSHO(そば焼酎 長期熟成酒)
○ 十四代 中取り大吟醸
ご主人の地元である静岡の野菜、駿河湾の恵みの魚介類を抜群の技術でいただける天ぷらフルコース。
天ぷらは、車海老からスタート✨
薄衣を纏い、匠な技術で揚げられた車海老はレアでプリプリの食感がたまらなく、なんて美味しいんでしょう…
もう、ため息しか出ません。
香ばしい頭は塩と天つゆどちらも味わえて、お酒との相性も最高!
ハートを撃ち抜かれます(ღ*ˇ ˇ*)。o♡
衣の軽さはもちろん、一品一品のネタに合わせた工夫が素晴らしく、切り方や調理法の違いで同じネタが別のものに感じるくらい、食べ手を飽きさせません✩.*˚
個々のお味の感想は画像に添えております。
ご参照いただければ幸いです。
そして天ぷらだけではない、間で提供される蕎麦がき、〆に共されるお蕎麦の素晴らしさにも感動!
もうただただ、ひたすらに…美味しい。
至福のひと時に酔いしれます。
江戸前に憧れ、独自の味を開眼されたというご主人と、温かな女将さんのおもてなしも格別。
天ぷら食べて、蕎麦で〆る。
お昼から最高に贅沢な時間を過ごすことができました•*¨*•.¸♬︎