最速再訪　(*´∇`)ﾉ : Wadokoro Tsuchiya

On the third day of my business trip, I went back to Tsuchiya. Last time I visited, there was a course menu, but it was only available by reservation, so last time I reserved the 7,000 yen course. The contents are below. Grilled zucchini with asparagus sauce and sea urchin topped with fava bean soup Sashimi (striped horse mackerel, stone sea bream, bluefin tuna medium fatty tuna) Salt-grilled pomfret tuna Hassun (mate shellfish, Monkou squid, fried eggplant, Fried eggplant, fig) Itoshima beef sari Kinme Deep-fried sea bream, Matsukasa rice (green pea rice, miso soup, homemade mentaiko), Yuzu sorbet, Grilled zucchini with jelly was served as an appetizer last time, but this time it was topped with sea urchin. I'm glad that they are properly differentiated. The fava bean soup is made from ground fava beans, but there are actually fava beans inside, which is quite delicious. Both the striped horse mackerel and the stone sea bream have been aged, so the fish is soft and flavorful. The medium-sized toro is also delicious. The way the salt-grilled pomfret is cooked is exquisite. For a moment, I thought it was still a little undercooked, but the meat was cooked properly. Personally, I prefer the heat to be strong enough to burn, but it's interesting because there aren't many restaurants that use this method of heating. Hassun is fish and shellfish. It's rare to have fish and shellfish. The sight was delicious. The meat that I had previously at another restaurant had a fishy smell and was a little strange, but this one had no fishy smell and was delicious. I thought the mate shellfish didn't look very tasty, but when I tried it, I found it so delicious that I ate it all at once.The way the heat is added to the beef sagari is also exquisite. Personally, I like it overcooked, but even if you overcook it, it won't taste raw and will be just the right amount of heat. Kinme Matsukasaage is fried together with scales, and it's really delicious. The most delicious part is between the skin and the meat, and the fried Matsukasa, which is eaten together with the skin and the meat, is absolutely delicious.The food was green peas rice and miso soup. And homemade mentaiko. The homemade mentaiko was delicious, but since I had the green pea rice last time, I wanted a little more twist. The rice was so delicious that I could have just had it alone. Dessert is yuzu sorbet. It's not the typical frozen store-bought product, but it's soft and smooth to the touch, so I guess it's homemade. This is also delicious. It's nice to be able to eat this much in a 7,000 yen course. It's a level you can visit if you're in Nagoya. It became a must-go restaurant when I stayed in Yukuhashi lol

出張初日の夜。今日は久しぶりに行橋に来たので行きたい店が何件かあったが、GW明けだからかそれともコロナの影響か、すべてのお店が臨時休業。なんで？(＾ー＾;A　ここまで休業しているとは思わず、もはやチェーン店で食べるしかないかと諦めていた時、ふと目に入ったのがこちら「つち谷」。店の新しさから見て、前回の出張時にはなかったお店ですね。ちょっと高価そうなお店で行橋に多い居酒屋とは明らかに一線を画しています。

予約してなきゃダメかなと思いつつ、中に入ってみるとこの日は予約なしでもokでした。ただ、提供できない食材もあるとのこと。
メニューを見ると、5000円台、7000円台、10000円台のコースありましたが、こちらは予約専用とのこと。飛び込みなので、アラカルトメニューだけのようです。そのアラカルトメニューもいくつか売り切れていたようなので、揚げ物と焼き物の一品づつと、飯物を１品という注文をしました。提供されたのは以下。

突出し（焼きズッキーニのゼリー寄せ）
銀タラ西京焼き
フグ、うど、白エビのてんぷら
グリンピースごはん
ウーロン茶

これで3500円くらいでした。値段的には妥当なところかな。

突出しの焼きズッキーニのゼリー寄せは煮凝りみたいなものかなと思ったらもっとすっきりしたものだった。なかなか美味しい。ズッキーニの風味が新鮮。

焼き物はギンダラ西京焼き。まあ、これは普通に美味い。

揚げ物はフグがやはり美味しいが、うども美味い。白エビは揚げてから少々時間が経っていたのか、冷めていたのでちょっと微妙だったが、まあ白エビは冷めていても美味いからなｗ

グリンピースごはんは久しぶりに食べたわｗ　実家でしか食べたことなかったけど、ご飯の炊き方が絶妙に美味い。


コースではないけどなかなか美味しかった。行橋では見なかったタイプのお店なので、２日後にコースを予約した。