鴨料理はやや期待外れだったが、トータルの満足度はまずまず : Teuchi Soba To Kamo Ryouri Jigen

On my way back from going out, I headed to Ebisu. Our goal was to find this soba restaurant, located about 5 minutes in the Hiroo direction after crossing a slightly confusing intersection from the east exit of the station. This area is a mix of old-fashioned shimotaya-style streets and new buildings, and recently a number of stylish restaurants have been created that suit the location. This is a detached house that stands in an alley in the midst of all this, and as it was founded in 1995, it seems to be an old company in this area. It is known as a soba restaurant that specializes in duck dishes, and I wanted to visit it at least once in the winter. When I arrived a little before the opening time of 5:30 p.m. and looked inside, I saw a "reserved seat" sign on the table, so I asked the proprietress who was preparing to open the restaurant, "Even if you don't have a reservation." When I asked if it was okay, I was told that there was a seat for me if I was alone. After wandering around the neighborhood for a bit, I entered the store on time. There are 10 seats at the table on the right and 7 at the half-moon counter on the left.I was given a seat in the middle of the counter, but the 2x2 seats next to me were also reserved. The restaurant is run by two people, the owner and the landlady, who concentrate on cooking in the back. First, get a beer ([b: Yebisu medium bottle]). For the appetizer, ``[b: Mexicali pickled in Nanban]'' was served. Mexicali is fried with the head removed and marinated in vinegar along with cucumber, bell pepper, and onion slices. You can feel the careful work done with the gentle amount of vinegar, and the 400 yen appetizer fee is also worth it. In addition to the standard dishes listed in the booklet, there is also a large selection of handwritten seasonal recommendations. I ordered two items first. ``[b: Grilled boiled conger eel]'': Just like at Edomae sushi restaurants, one conger eel is boiled until soft and tender, then grilled until lightly browned, cut into bite-sized pieces, and topped with claws. , served with plenty of grated Japanese wasabi. It's a little sweet, but soft, and you can fully enjoy the flavor of the conger eel. ``[b: Oyster Tempura]'': Four good-sized oysters are deep-fried and wrapped in a thick batter. It's a bit oily, but the outside is crispy and the inside is rare. It is served with lemon and salted seaweed, and the juicy flavor oozes out. In addition to the menu, there are also ``recommendations'' posted on the wall, and the first thing I ordered was ``[b: Hakurakusei Junmai Ginjo Origarami]''. It is served in a glass with about 70 g of it, and is preferred for its clean texture and strong flavor. I also received a second glass of ``[b: Daishichi Junmai Kimoto]'', which had a soft mouthfeel and a rich flavor. There is no excuse not to visit here and order a duck dish. Among them, I ordered ``[b: grilled duck and green onion]'', which is suitable as a main dish. When I asked the hostess about the half size, she told me that it would be 3 pieces of duck, but I felt a bit sad about that, so I asked for the regular size. A ceramic plate with grilled duck and green onions was carried onto the pot holder that had been placed in front of them, accompanied by a sizzling sound and a rising stream of steam. Six slices of takimi, six diagonally sliced green onions, and green shishitokara are lined up, and a slightly sweet soy sauce is drizzled over the dish. Powdered sansho pepper is sprinkled on it beforehand, and it's definitely delicious when you bite into it hot. The duck is said to be made with ``Zao local duck,'' but the duck meat is thinner than I expected, so when placed on a hot ceramic plate, it quickly loses its initial rareness and becomes hard, and the flavor isn't quite as good. The sauce also had a sweetness similar to Sukiyaki, which was a little disappointing. The price of 2,200 yen seems a bit high. That being said, the green onion mixed with the broth that has the flavor of the duck is delicious. Shake the seven colors on the table halfway through to bring out the flavor. I added a cup of warmed sake from "[b: Kiku Masamune]" and it was quite good. After 6:30 p.m., seats began to fill up with reserved customers. Order soba before it gets busy. There are two types of soba, ``Seiro'' and ``Inaka'', and we chose ``[b:Nishoku Soba]'', which allows you to enjoy both. The owner apparently has experience training at Issaan-style restaurants, so his soba making skills are solid. The ingredients seem to be around 28, but it is made neatly and has a good texture and goes down the throat. The soup has a well-balanced finish that gives you a glimpse of the work he trained for, and the thickness is moderate. I also appreciate the extra effort it takes to serve it in a sake bottle. As recommended by the landlady, it's also delicious if you dip it in the duck broth left on the ceramic plate, then add a small amount of soup to it and sip it. This way of eating goes particularly well with the slightly thicker and rustic ``countryside.'' Sobayu is a natural drink that does not introduce any eccentricities, and has a refreshing aftertaste. The grilled duck on a ceramic plate was a bit disappointing considering it is a specialty, but the rest was generally good. It seems a little expensive for the sake per glass, but I think the total cost of 8,000 yen is quite reasonable. I also like the way the hostess serves customers. As for the duck, it might have been better to try it with ``Kamo Nanban'' or ``Kamo Seiro.'' If I have a chance, I would like to try it again.