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海老、メゴチ
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海老と塩
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メゴチと天つゆ
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海老頭、塩で
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しじみ汁とご飯
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穴子
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穴子骨煎餅
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蓮根、アスパラ、茄子
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茄子、天つゆおろし
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海老のかき揚げ
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海老のかき揚げ
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海老のかき揚げ
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ほうじ茶プリン
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セット
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内観、カウンター
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セット
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揚げ場
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メニュー
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メニュー
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創業年
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外観
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メニュー看板
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メニュー看板
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サイン
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今から110年以上前の明治42年(1909年)創業の天ぷら屋さん。
自分の中ではタイムトリップして100年前の味を楽しむ、というのがコンセプト。
ランチで「天ぷら定食(税込5000円)」をオーダー。
その他メニューには平日のみの、しじみ汁とお新香付き「ランチ天丼(税込1500円)」「天丼(税込3000円)」の2メニュー。
天つゆと塩で食べるように、大根おろしとその器、塩を入れる皿が用意される。
まずは海老からスタート。衣は玉子がたっぷり入ったタイプ。中は海老の芯まで揚げられている。
続いて「メゴチ」…おろし入りの天つゆでいただく。身はフワッと熱々。
もうここで、白飯と赤出汁のしじみ汁をいただく。
「海老頭」…カリッと揚げられ美味。
ここで「穴子」…僕的には穴子は最終盤の天ぷらのネタ、という習性がついているので、なんだか『え?もう終わり?って事はないよね…』と半分モヤモヤしながら外はサクッ、中はホクホクの穴子を塩と天つゆの両方でいただく。結構たっぷりのボリューム。
穴子の骨を上げた唐揚げ風の味のついた骨煎餅がポリポリとかなり美味しい。
次に野菜の蓮根、アスパラ、茄子…。
茄子はもちろん油を含んで熱々…はふはふ、天つゆにつけて火傷しないように慎重に食べる。アスパラと蓮根は塩と天つゆで少しずつ食べ分ける。
そしてエンディング…「海老のかき揚げ」…多くの小海老の入ったかき揚げ(何故かシラウオが1匹だけ混じっていて、可愛かった)をこれまた塩と天つゆでいただく。
しっかりと美味しい。
最後にデザート「ほうじ茶味のプリン」…ほうじ茶の風味はたっぷり。普通に美味しい。
飛び抜けた天だねはなかったが、穴子の骨煎餅が味付けも印象的。
量と言うかバリエーションは少し物足りなかったが、5000円だとこんなもんなのかな。
もちろん、明治時代の天ぷらではないだろうけど、気分はその頃のモノを食べていると言う感覚。
天ぷらも最近は進化も激しいが値上げも激しく高くなってきている。庶民派天ぷらも使い分けられるようにちゃんと存在し続けてくれると嬉しい。