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今回は友人3人と利用しました。
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テーブル席を使いました。
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暦では春もまだ寒い日でした。
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今回の内容です。15000円のコースです。
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このハーフボトルのシャンパンで。
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乾杯しました。
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先付けはふきのとうのエスプーパ。
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お椀です。
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えび真蒸に豊橋の白魚、玉子豆腐、菜の花などです。
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お造り。サヨリ、炙り金目、ヒラメ、花山椒の乗ったミナミマグロのづけなどです。
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お造りに合わせた白ワイン。
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八寸です。相変わらず手がかかった物ですね。
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奥にはカラスミ大根が。
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次はブルゴーニュの赤ワインで天ぷらを。フレッシュな渋みが印象的。
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天ぷらが始まりました。
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才巻エビとキス。
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豊橋の白魚の大葉巻とタラノメ。
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ウニの天ぷらです。
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海苔で巻いた天ぷらの下には芽キャベツが。
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口直しにつくしが乗った胡麻豆腐によもぎあんが添えられて。
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ボルドー・セギュールというボルドーワインもいただきました。
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炊き合わせの器です。
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金目鯛を白菜で巻いた物に聖護院蕪の餡が。
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〆に天茶を。
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一番出汁をかけたところ。
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デザートは苺のクープ。上から苺のシャーベット、ムース、コンポートです。
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チューリップが咲いていました。
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10月の連休の訪問でした。
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カウンター席です。
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テーブルセッティング。
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今回のメニュー。15000円のコースの内容です。
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先付けはサンマと秋野菜のテリーヌ仕立て。自家製のイクラの醤油漬けと
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お椀です。萩の蒔絵の柄です。
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萩真丈に信州産松茸にイチョウの型のかぼちゃ。香りと旨みがきちんと調和してます。
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冷酒はこの様に花が添えられて。
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お造りです。
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キャビアを添えた赤イカと浅葱をまいて塩昆布を乗せたヒラメです。
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小蕪の上は〆鯖、鰹は水菜を挟み上に辛子醤油のジュレが
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八寸です。季節感もあります。
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穴子と石川芋。上に芝漬け。
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するめの肝和えに春菊としめじの和え物。上に菊花。
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車海老に栗と白和え。
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加減酢ゼリーの乗った函館のバフンウニの下には・・・
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毛ガニがたっぷりと。
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天ぷらの準備です。
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最初はいつものように才まき海老の頭から。
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才巻エビです。
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三河湾のメゴチ。
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信州産まつたけの一本揚げ。
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すだちをかけていただきました。
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活きている三河のハゼです。
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おろされて・・・
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ふっくら美味しい天ぷらになりました。
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これも愛知産「トウクロウ」という銀杏。しゃきっとほっくり。美味しいです。
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ウニの天ぷら。塩で頂きました。これも贅沢な一品。
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箸休めはこちらの定番胡麻豆腐。上にとんぶりとわさびが。
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なんと走りのカラスミも出てきました。
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もちろん美味しくお酒が進みました。
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炊き合わせです。
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甘鯛の上にエリンギやえのきなどのキノコ、ほうれん草、とろろ昆布などが。もみじは人参、いちょうはパプリカ。
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食事は自分はかき揚げ天丼です。
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今の自分はこれぐらいの量が良いですね。
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妻はミシュランガイドもおすすめの天茶です。
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出汁をかけているところ。
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デザートの無花果ロワイヤル。マスカットやココナッツミルクも使った工夫されたもの。
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花もきれいです。
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「春を呼ぶコンサート」のあとに伺いました。
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今回のセッティング。
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目黒川の桜はもう葉桜でしたね。
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今回の内容。15000円のコースです。
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カウンター席から。
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先付です。豊橋の白魚や車海老の上に新青海苔の泡状のソースが。
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お酒は「天」純米大吟醸から。愛知・新城のお酒です。
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冷酒はこの様に出てきます。
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お椀です。
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蓬を練り込んだホタルイカのしんじょや花ひら茸などが。
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しんじょの中にはホタルイカも。お出汁も楽しめます。
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お造り出てきました。
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左からサヨリの昆布〆、初ガツオ、うえにうるいとちり酢のイシガレイ。
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筍の容器の中はスミイカとたけのこが。
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「船中八策」うすにごり純米生酒。高知ですね。
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八寸です。いつもながらきれいです。
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自家製のカラスミの炙り。
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黒毛和牛のザブトンの網焼き。
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サーモンとフルーツトマトとスミイカの上には黄味酢が。
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新もずく、バフンウニ、鯛の子の煮付けです。
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「遊穂」山おろし純米・無ろ過生原酒も。石川のお酒。
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天つゆの入った容器に、大根おろし。
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才巻海老のあたま。
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才巻海老です。
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大葉で巻いた白魚。中には柚子が。こちらのスペシャリテはいつもながらおいしい。
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こしあぶら。
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きす。
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グリーンアスパラ。
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ぎんぽうです。穴子とはまた違った味わい。
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このようなお魚です。
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口直しの胡麻豆腐です。
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炊き物の器。
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あまだいと春の野菜の炊き合わせ。
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食事はかき揚げで。
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かき揚げも大好きです。
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妻は小さなかき揚げ丼で。
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デザートの桜さらさ。
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下は桜ゼリー。上はココナッツミルクのソースに苺ソースが。中につぶあんと苺のコンポート入ってました。
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今回のお花です。
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☆獲得後初訪問です。
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この空間はやはりいいですね。
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テーブルセッティング。
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クリスマスが近いですね。一万円の
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今回は一万円のコースにしました。
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先付です。車海老に釧路のウニなどが。チーズを加えたカリフラワーソースが絶妙です。☆は鳴門金時です。
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お椀です。
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海老真蒸と舞茸のお椀。奥のある良いお出汁です。
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お造りです。マグロの漬けには淡醤油。平目には海のヌーヴェ。炙り金目は白菜と和えられて。
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八寸です。
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自家製イカの塩辛、あん肝、ずわいがにの蟹味噌あえなど、どれも手が込んでます。
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天ぷらの準備。
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才巻海老の頭。これは素揚げ。
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才巻海老は衣が花のように。「花揚げ」です。
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むかごはほくほく。
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キスはふっくら。
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椎茸海老詰め。海老はつなぎなしです。
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三河産の穴子。重くないのがこちらの天ぷらに合っています。
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箸休めはこちらの定番胡麻豆腐。今回は京水菜や京揚げのおひたしが添えられて。
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炊き合わせです。
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聖護院蕪に上に百合根をおろしたものにしめじ。中には甘鯛が入った物。
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妻の天茶の準備。
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出汁をかけています。
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とてもおいしくいただけるものです。
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自分は初訪問時と同じかき揚げ丼で。天つゆが洗練されました。
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デザートの次郎柿とラ・フランスのマリアージュ。
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柿とラ・フランスのシャーベットにもみじ型の次郎柿にラ・フランスのヌーヴェが添えられて。見えませんが中にはラ・フランスのコンポートも。
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いつものようにきれいなお花です。小さなサンタさん見えるかな?
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カウンターの風景もなじみになりました。
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テーブル席です。
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自分たちは鮑の代わりに車海老が。
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もらったカードです。
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中目黒駅から徒歩5分程度です。
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自分も年齢を重ね、次第に都心のお店に行く頻度が減少していたところに、コロナがやってきました。2020年以降は都心のおいしい店に行くこともありませんでした。今年になりやっと訪問を再開し始めたところです。
天雅さんに久しぶりに妻と二人で訪問しました。自分は2017年5月以来、妻は2016年前半以来の訪問となりました。お願いしたコースは一番上のコースでした。
久しぶりの訪問にもかかわらず、変わらぬ素晴らしい料理ともてなしありがとうございました。
料理ではお椀はさらに洗練されまろやかな味わいを堪能し、ぶり大根にみたてたお造りの上質な味わい、様々な工夫も盛り込まれた八寸の多彩なおいしさ、そして百名店にも選ばれた天ぷらはさらに素材を生かすものとなっていました。特に大ぶりのハゼの天ぷらは絶品というものでした。
これらを素晴らしい日本酒の数々で至福の時を過ごさせていただきました。予算は確かに以前より上昇はしましたが、それに見合った内容でした。とても充実したそしてやはり都心のお店のすばらしさを痛感いたしました。
何年も訪問できなかったにもかかわらず、天雅のご主人夫妻から毎年年賀状をいただいておりました。やっと再訪できたのもうれしかった。
今回自分はもう写真はほとんど撮らず、食べるのに専念しました。これからもそうなると思いま
す。具体的な内容については他のレビュアーの写真等を参考にしていただけたらと思います。
また伺える時を楽しみにいたしましょう。ごちそうさまでした。