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茸とくるみの白和え
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食材
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海老頭
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車エビ1
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車海老2
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みょうが
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なす
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鱧
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アスパラ
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あいなめ
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れんこん
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いんげんしそまき
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穴子
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戦後駐留軍本部が置かれ、1954年にホテルとして開業した山の上ホテル、そこの天ぷら屋さんが天ぷら文化を席捲した。東京の天ぷらの名店の半分はここの出身だ。素材の邪魔をしない衣、天ぷらは蒸し物という言葉も生まれた。現在山の上の本店も改築して昔の面影はない。その後ひっそりやっているのかと思いきや、逆に様々なところに支店をだし、今では5店舗を構える。ここもその1つで、六本木ミッドタウン、リッツカールトンの横に店を構える。
特選24000円よりちょっと安めの季節の天ぷらおまかせ20000円を注文した
◆茸とくるみの白和え
◆海老頭
◆車エビ2尾
◆茄子
◆鱧
◆アスパラ
◆あいなめ
◆蓮根
◆いんげんしそまき
◆穴子
◆ブラウンマッシュルーム
◆かき揚げ天丼
◆マンゴーアイス
山の上らしい、衣を感じさせない軽さ、油はもちろん太白、その中でも全く癖がない。素材を包んで蒸すような感じ、素材がいきいきする。山の上のお弟子さんのお店もそれぞれ、衣の感じとか油の感じが違う。その中で一番標準的なんだろう。量はちょっと少ないので、一番高いコースにしたらよかったと感じた。
ロケーションがよく、高級感あふれる店内なのでその分、少し高めの設定。それはまあしかたがないだろう。