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いくらと雲丹の小丼
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アオリイカ、鰹、鯛、車海老、ホタテ
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鮑の柔らか煮
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カウンター
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中トロ、鮃、〆鯖、金目鯛
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前菜3種
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むかごの塩蒸し、小松菜のお浸し
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茄子の田楽
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赤出汁、鉄火巻き、卵焼き
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ハモの茶碗蒸し
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柿とシャインマスカット
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JR水道橋駅西口のすぐそばの勝又ビルの5階にあります。扉を開けて左へ少し進むと現れる厳かな格式高い内装。その美しさに心がときめいてしまいます。
本日は1万円のコース料理をいただきました。
大将に日本酒が好きだと伝えたところ、なかなか手に入らない「醸し人九平次」をお勧めしていただきました。とても華やかな味わいとキリリとした辛口に魅了されて、お酒がどんどん進んでしまいました。
・シジミの濃厚スープ
透き通ったスープ。シジミの濃厚な香り。
食欲が高まります。
・前菜
茄子の田楽、むかごの塩蒸し、小松菜のおひたしの3種で秋の訪れを感じさせてくれます。
・いくらと雲丹の小丼
キラッキラに輝く贅沢すぎる小丼にウットリ。
見てるだけでも幸せ。
濃厚な雲丹、プチプチのいくら、美味しいぃ。
・中トロ
・ヒラメ
・〆鯖
・金目鯛
・アオリイカ
・鰹
・鯛
・車海老
・ホタテ
どのお寿司もとっても美味しかったです。
特に私は大きな車海老がお気に入りで、ちょこんとのった海老味噌と車海老の2段階の美味しさの虜になりました。
・鮑の柔らか煮
素敵な大皿にたっぷりの蝦夷鮑
水と利尻昆布で10時間炊き上げた鮑は非常に柔らかい。肝のソースはバターの香りも纏って、味わい深い。
・ハモの茶碗蒸し
出汁を限界ギリギリまでふんだんに使っているそう。
一口食べれば出汁の旨みが口いっぱいに広がって、
さらに、卵の旨みを感じられて、絶品でした。
・鉄火巻きと玉子
・赤出汁
・シャインマスカットと柿