恵比寿駅近くで、別世界の落ち着ける日本料理 : IGARASHI EBISU

I am Toshihide Igaki, president of Chery Rose Co., Ltd., human resources educator, and principal of Manner Beauty School. I spoke with Mr. Shinta, the president of an IT company, who has been helping my company with its website and system construction for over 15 years. This seems to be Shinta's frequent spot. It's a calm and quiet shop with a counter and private rooms, close to my office and about a 10-minute walk from Ebisu Station. You will be surprised to find that a room in a multi-tenant building has become such a different world. Mr. Shinta ordered the course using `` selection''. Sit at the counter and toast with some Japanese sake♪ Ochoco allows you to choose from a variety of beautiful cut glass. Mr. Shinta pairs alcoholic beverages, such as wine and Japanese sake, to go with the food. Since I only drink Japanese sake, I looked at the menu and chose the national sake. It's been a while since we met, so we couldn't stop talking, so I forgot to write down the food (tears).What left an impression on me was the beauty of the food, which brought out the natural flavors of the ingredients. It's a wonderfully detailed performance. ``Lotus leaf'' appeared as the first item. There is a squeezed vinegar drop in the middle like raindrops. The owner, Mr. Akira Igarashi, said with a kind smile, ``Please enjoy the lotus leaf and add it to your food,'' and gently lifted the lotus leaf. Below that is a jewel box of colorful vegetables☆ Needless to say, it's pretty~♪ The lacquered lid of the bowl has a design of the gods of wind and thunder. There is a sprayer there. The reason why the rice bowl is sprayed with mist means that it is not touched after the cooking is completed. It is also said to have a meaning such as ``It's freshly made, so please enjoy it as soon as possible.'' This attention to detail is also wonderful. The deliciousness of the soup stock, conger eel, and winter melon instantly spread to every cell in my body. Wanmori is a main dish of Japanese Cuisine. Salt-grilled sweetfish is a fun way to taste and compare two types of sweetfish: wild and farmed. I also tried matsutake mushrooms for the first time this year with Simmered dish simmered dish.The sake I went with it was all brands I had never tried before, but they were all easy to drink and I liked them. Among them, ``Igarashi'', which has the same name as the owner, was delicious. By the way, many people mistakenly think that sake will make you feel tipsy, but good sake will make you tipsy and won't stay the next day! ! The final meal was sea bream rice. The food is cooked piping hot in an earthenware pot and served in a bowl. The broth from the sea bream soaks in and is so delicious that you can get another refill even if you're full. The leftover rice was made into rice balls as souvenirs♪ It was a very satisfying Japanese meal. It was a time of pleasure. For Japanese people, it's all about Japanese Cuisine and sake! ! Thank you for the meal.

先日、【エグゼクティブ】の打ち合わせがありました。お昼時間、講師：渡辺由佳さん（元テレビ朝日アナウンサー）とスタッフと一緒に、シェリロゼ近所にある『和の食　いがらし』へ。

このお店を知ったのは、このビルの地下に入っている私の大好きなイタリアン『マンサルヴァ』のマネージャーから「上の和食のお店、人気があるんですよ～」と紹介されたのがきっかけ。

恵比寿は、イタリアンをはじめレストランの激戦区。でも、美味しい和食のお店が、意外と少ないのです。

和食のお店は、出汁とお米が命！　私は「ごはん党」なので、おかずの美味しさだけでなく、お米の美味しさも重視しています。

ここ『いがらし』は、まず、厨房で働く人たちがカウンターから見られ、「和の職人」を感じられるピリッと感が良く、お料理を頂く前から期待が高まりました。

ランチは、お魚の定食が数種類と人気の親子丼の中から選びます。お米は、こだわっているようで、羽釜で炊いたツヤツヤご飯です。

私が注文したのは、「かれいの柚庵焼き」です。一般的なご飯、お味噌汁、焼き魚、お漬物が「定食」として出てくるのを想像していましたが・・・なんと、その前に、お吸い物が出てきたのです！

しかも一口出汁を味わうと、しっかり出汁が出ていて、透明感あるお味。具は、青菜や山菜で見た目もグリーンと白で美しい配色。

このお吸い物で、栄養が体の隅々に行きわたり、食べる準備が整いました。予想を超える、素晴らしい演出。

定食には、新鮮なお造りもついてます。肝心なかれいは、肉厚！　皮がパリッと焼いてあって、身はふんわり。口に入れた瞬間、醤油・お酒・みりんの香ばしさと、かれいのうま味がほどけ、優しく広がります。

さすが、和食の人気店だけのことはあります。これだけのお料理で、１０００円ちょっとは、恵比寿ではあり得ません！　おススメの和の食です。