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宮島口から徒歩1分、「あなごめし うえの」です。
創業明治34年。広島県民ならば誰もが存知!
しかし行列必須なので、店内で食べたことが無い広島県民の方々も意外と多いようです。
休日の際は待ち時間が2時間の時も!
とにかく大変な行列なので「あなごめし弁当」を買って外で食べる方々が多いのですが、
私は絶対「店内食事派」。
「あなごめし弁当」は温かさが残っていて、経木の折箱の香りも乙で味わい深いのですが、
店内で出来立てのあなごめしを味わうのがベストですね!
今回は、毎年1月の3連休恒例のカミさんと広島小旅行。
例年通り、開店10時の30分前には到着しまして店内待合室にて待機。
今回も1巡目で着席出来ました(^^)v
いつもの「穴子白焼き」と「あなごめし(上)」を注文。
あなごめしが出来上がるまで「穴子白焼」をツマむのがこれまた至高です。
少し塩を加えたり、少しわさびを加えたり、味の変化を楽しむことが出来ます。
そしていよいよ「あなごめし」!
タレ加減、焼きの香ばしさ加減、穴子の身のジューシーさ加減、
そしてあなごめしの味を絶対邪魔しないガリの味加減、
全体の味のバランスが絶妙で絶品です(´з`)
食べている後半で、穴子の上に山椒を少し加えると、
これまた味の変化を楽しむことが出来ます。
(けっして最初から山椒をドバーッと振ってはいけません)
う~ん!流石は味の完成度と安定感!
今日もご馳走様でした!!