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百合根の冷製ポタージュ
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百合根の冷製ポタージュ
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①あん肝クラッカー乗せ、②白子ポン酢、③揚げ胡麻豆腐・山葵乗せ
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揚げ胡麻豆腐・山葵乗せ
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お造り盛り合わせ…①細切りのイカの上にウニ、大葉と胡麻が混ぜられている ②カマスは皮目を炙ってネキ塩で、③藁で炙った鰆はポン酢で ④ マグロは漬けで ⑤ヒラメの煎り酒で
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ヒラメの煎り酒で
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藁で炙った鰆はポン酢のジュレで
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細切りのイカの上にウニ、大葉と胡麻が混ぜられている
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「旬の餡掛け小柱入り茶碗蒸し」…パルメザンチーズと柚子の皮掛け
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パルメザンチーズを擦って掛けているところ
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柚子の皮を削って風味を増す
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茶碗蒸しの中の小柱
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鱧の揚げ物と、鴨ナスと万願寺とうがらし
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鱧の揚げ物、箸上げ
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万願寺とうがらし箸上げ
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牛ホホ肉の赤ワイン煮込み
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牛ホホ肉の赤ワイン煮込み
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宮城県産つや姫の土鍋炊き
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玉子掛けご飯用のセット
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生玉子の黄身、焼き海苔、花鰹、秋刀魚の醤油煮、蛸の煮物、生からすみ、とろろいぶりがっこイクラ
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生玉子オンザご飯
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ご飯の上に、玉子の黄身、焼き海苔、花鰹、秋刀魚の醤油煮、蛸の煮物、生からすみ、とろろいぶりがっこイクラ
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ご飯の上に、玉子の黄身、焼き海苔、花鰹、秋刀魚の醤油煮、蛸の煮物、生からすみ、とろろいぶりがっこイクラ
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赤だしと、玉子掛けご飯
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キャラメルアイス
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内観
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メニュー
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メニュー
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メニュー
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メニュー
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メニュー
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メニュー
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メニュー
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店の外に出ているメニュー
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入口
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サイン
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外観
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18時半には満席…人気の居酒屋。
2〜3杯程度しかお酒が飲めないので、居酒屋さんに行く機会があまりない自分としては、ビブグルマンを獲得している店の食べ物に興味を持って来てみてしまった…。
客に外国人客が多い。なるほど接待すると確かに喜んでくれそう。こらからのインバウンド対応とかに良いかもね。
僕らは18時〜と早めにスタート。
頼むべきものがイマイチわからないので、税込6900円のコース をあらかじめ予約をしておいた。「新鮮お造りや黒毛和牛ほほ肉の赤ワイン煮込みや季節の海鮮料理が愉しめる」ってヤツ。
8品出てくるそう。
❶お通しは「百合根のポタージュ」…そっか。今日は外は相当寒かったので、勝手にあったかいつもりで食べたら冷製だった。
続いて❷前菜3品…①あん肝クラッカー乗せ、②白子ポン酢、③揚げ胡麻豆腐・山葵乗せ…この中で手の込んだ揚げ胡麻豆腐はかなり美味しい。
❸「お造り盛り合わせ」…味は最初からつけられている。…①細切りのイカの上にウニ、大葉と胡麻が混ぜられている ②カマスは皮目を炙ってネキ塩で、③藁で炙った鰆はポン酢で ④ マグロは漬けで ⑤ヒラメの煎り酒で
…結構、色々と工夫したお造り。それなりに美味。
❹「旬の餡掛け小柱入り茶碗蒸し」…チーズが苦手な人には掛ける事はしないが、普通はパルメザンチーズと柚子の皮を削って掛けていただく…カルボナーラからの発想だそう。プレゼンとしては面白い…味は普通かな。
❺「鱧の揚げ物と、鴨ナスと万願寺とうがらし」…京風な椀物。甘めの温かな出汁に鱧の揚げ物は合う。
❻「牛ホホ肉赤ワイン煮込み」…この店のスペシャリテ、濃厚な赤ワインソース味付け。8時間煮込まれたホホ肉はとろとろに柔らか。白髪ネギとコーンがアクセント。確かに今日の料理の中では一番。
お酒を飲めるほとんどのお客さんはこのご飯の前にもう少し単品アラカルトを頼むのだろうが、僕らは余り飲めないので、ここでもう〆のご飯に進む。
❼「土鍋焚きご飯に卵かけご飯」…『宮城県のつや姫』の新米を使う…「え?つや姫って山形じゃないの?」って聞くとウチは「宮城県なんです…」とサービス担当の女性。誕生県でブランドが守られているわけではないんだ…。と、目ウロコ。多分初めて食べる宮城県産つや姫…これが美味い。さっきの牛ホホ肉のワイン煮込みを超えて今日イチ!
柔らかな中に少しだけしっかしした食味が残されたお米。湯気から良い匂いもする。
そして玉子掛け用の濃厚な玉子の黄身の他、おかずが色々付いてくる。…焼き海苔、花鰹、秋刀魚の醤油煮、蛸の煮物、生からすみ、とろろいぶりがっこイクラなど。それらをご飯の上に乗せ、玉子掛けご飯の醤油の代わりに生カラスミを使って食べるのがこの店の方式と、女将が説明に来た。…なるほど…これも美味い。ただ他の海苔やら花鰹などはこれでは味が足りない…なので醤油も掛けて食べてしまった。これも美味いから許して…。
デザートは「自家製キャラメルアイス、黒糖、抹茶、和三盆」…甘さもちょうど良く、ちゃんと美味しい。
あまり飲まず、食事を中心に訪問してしまったから店的にはあまり良い客ではないだろうなぁ〜。すいません。
ビブグルマンとかひとつ星って、僕らのような素人の人間の舌との相性が微妙に難しい。
次来るとしたら、外国人の友人を連れてくる時かな。