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西広島駅から至近
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カウンターとテーブルと座敷があり
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一番搾り
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葉わさびの醤油漬け
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焼き海苔と神亀
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奈良漬
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越の影虎
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焼きみそ
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もずく
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くみあげ湯葉
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獺祭
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とろろ
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賀茂金秀
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鴨汁
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せいろ1.5
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いいですな〜
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鴨南ばん
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アテ
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お酒。勿論焼酎とかもあります。
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
あまりにも有名な達磨の高橋邦宏師匠のところで修行されたお店です。高橋師匠で修行されたお店は広島市内にも何店かありますが、個人的にはコチラが最高だと思っています。
蕎麦は二八。香りは弱めですが、舌触り喉越しは非常に良く、後からふんわり香りがします。コチラでは暖かい蕎麦も提供しますが、冷たいお蕎麦と暖かいお蕎麦で太さを変えているようです。
元々高橋師匠も東京で修行された方なので、出汁も東京風の醤油色です。醤油色の出汁が嫌いな方は口に合わないかもしれませんが、東京出身の私めにとって、コチラは心のオアシスでした。
あと嬉しいのは、もり1.5人前の存在とそばのみおかわりの存在です。たいがい出汁と薬味は余ってしまうので、美味しい蕎麦をいっぱい食べたい時、少しでも安く済むのは嬉しい。
天ぷらなどの揚げ物は無いものの、肴もキッチリ揃っていて、お酒も楽しめるのが揃っています。お酒の保管にも気を使われていて、提供して冷蔵庫にしまう前に瓶の中の空気を抜いています。こういう気遣いが嬉しいです。
夜に飲むのもいいけど、昼間っから酒飲んで蕎麦を頂く。そんな楽しみ方も最高です。