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田方さん店舗入口
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入って右手のカウンター4席 私達は奥のカウンター席で3席 手前に両方を見渡すテーブルに4席
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そばがき 調理準備
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そばがき
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微粉 福井県大野在来
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長野県黒姫高原と説明された蕎麦
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繋がり良く喉越しを狙ったと思われる九一蕎麦?だろうか?
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真っ黒な幻の入野谷蕎麦
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手挽き?
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天ぷら 揚げられてます♬
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天ぷらせいろの天ぷら
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単品の天ぷら
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嗅ぐと香りは少な目 甘みは少ない辛汁 蕎麦に付けると鰹の香りがする不思議なツユ
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そば湯は大野と思いますよ⁈
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ランチの支払いはリーズナブル
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田方さん
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駐車場
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以下メニュー
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登呂遺跡も大人になると 色んな視点から楽しめましたよ♪
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前回はプレオープンの初日に伺った"たがた"さん。夫婦共々、圧巻の入野谷在来蕎麦が深く記憶に残り新蕎麦が気になり再び訪れます。
平日のオープンの20分前に店着して、順番待ち表に1番で記名します。時間になり、今回は天麩羅を揚げる真ん前の席に案内されました。田方さんから『通常4名で対応するのですが、今日は2名休んでしまい半分の2名ですが、テンパラ無いよう。精一杯努めさせて頂きます。』と笑顔での挨拶がありました^_^
メニューから2人の注文は
・出汁入り、そばがき(大野)
・もり2種食べ比べ(黒姫、大野)
・海老と野菜天ぷら
・温海老と野菜天ぷらそば(黒姫)
田方さんに豊橋からの再訪店を告げて話をさせて頂いたのですが、大野を食べて「香りが物凄いですネ‼︎」と伝えると『勝手に蕎麦がお好きだと判断して大野は15秒の茹でで通常より硬めに仕上げてあります。香りが強く出ますから』とのこと。
「何処にも新そば表示が無いですが、新そばなのですか?」と尋ねると『全て"たがた"でお出しする蕎麦は十割の熟成蕎麦なんですよ』『新蕎麦はフレッシュなのですが香りが弱く、熟成蕎麦のように複雑な味わいにはならない』『一つ面白いのが、、モンゴルの蕎麦を日本の契約農家で育てた物を持ってます』『これは熟成させなくても凄いのでまた是非、食べに来て下さい』とのこと。実際には照れ屋さんの為、チョッピリ戯けながら話される田方さんは魅力たっぷりですよ〜^_^
蕎麦って好みがハッキリするから面白いですよね! 私は蕎麦をそのまま何もつけずに食べ、塩で食べ、ツユで食べ、一番美味しいと思う食べ方で食べるようにしてます♪
田方さんの熟成蕎麦は香りと旨味を数字で捉えてると思います。あとは食べ手次第かと?思います(^^☆