荒木町の隠れ家的なカウンター割烹…『和食と和酒 おがた』 : Washoku To Washu Ogata

During the Edo period, Araki-cho flourished as the residence of Matsudaira Settsu no kami, and during the Meiji period as a chic red-light district frequented by geishas.Currently, although it has turned into a residential area, it still retains the charm and atmosphere of the good old days. This is Araki-cho.Go Pork Cutlet Kuruma Rikimon Street, turn left at the 90-degree crank of pork cutlet "[a:13027073, Suzushin]", walk further down Kuruma Rikimon Street, and find Tsugaru cuisine "[a: Turn right at ``13121163,Apple no Hana'' and walk towards the S-shaped slope, and for the first time you will see ``[a:13252969,Ogata]'', a Japanese Japanese-style meal and sake restaurant, which is quietly set up on your right. We received it.The L-shaped counter with 14 seats is fully booked by 7pm.At the counter, the owner of the restaurant, Daisuke Ogata, is from Akita City.The owner of the restaurant, Daisuke Ogata, is from Akita city.This time, the owner of Ogata is standing in front of the chef. Get a special seat and quench your thirst with a cold bottle of YEBISU beer.The food includes Vinegared dish ``Somen mosuku'' held with whole ginger, and myoga. Tempered cod milt (shirako) ≒ In Akita, it is called ``Dadami'', Vinegared dish of wakame (wakame) and cucumber, turnip (kabura), and kintoki carrot (kinto). Kiningin) , Chinese cabbage (chimina), konrikii, shiitake mushrooms, and kinjiso.A combination of vegetables, minced chicken, Chinese cabbage, and nameko mushrooms. Meko) oyster soup. Accompanied by natural ``bluefin tuna,'' red meat, ``sushi flounder,'' served with engawa, and ``sumika,'' ink. Squid thief's lower leg (Geso), and the `` Oyster'' and ``Seri'' that were served in place of the soup were served, followed by a bowl of Simmered dish ``Seri'', followed by a small portion of ``Tiger Fugu'' for the oily dish, which is a natural product. Fried chicken (Karaage), and also ``Shirakoyaki'' of ``Tiger Fugu'' which was also cut into pieces, sandwiched with vinegared ``Namako'' for a Vinegared dish rest, and homemade ``Karasumi'' for a strong side dish. Grilled ``kanburi'' from Himi, served with ``karasumi'' and daikon radish dyed with someoroshi, and black Japanese beef. ) Thinly sliced meat simmered with Nabana The final meal was ``Sakura Shrimp,'' roasted shrimp, whitebait, and burdock cooked in a clay pot over rice, and kurumafu with a miso bowl. Sowan), Japanese pear ( The food was finished at Nasi.The summary of the Vinegared dish that were served was ``Somen Mosuku'' and `` classic. Japanese-style meal' It had a gentle flavor that made use of the dashi stock.The oyster ball soup had a very rich flavor with a good kick of black pepper, giving you the essence of Western or Chinese cuisine, but with the Japanese dashi stock and Japanese ingredients. It was interesting to see how it was prepared.The mukozuke, the sumika and flounder, were extremely fresh, while the tuna was prepared the night before by ``[a:13039080, Uoma]''. Comparing it to bluefin tuna, the sourness and iron taste were not bad, but it felt like it was a little past its prime.The Oyster in Simmered dish bowl were... It was a very large Oyster, and I wonder if the oyster is a rooted oyster from Sanseki, Akita? The soup was cloudy and reminded me of hamasui, but I was able to fully enjoy the flavor of Oyster had been a long time since I had tasted fried fugu (fugu). It was delicious, and the size of the Fugu Shirakoyaki was cut into pieces with a knife, so I thought it was a little small, but it was definitely a natural Fugu Shirako. The most expensive red sea mouse is used for the sea mouse (Namako) made with sea mouse vinegar (Namakosu). The deep-fried deep-fried snow onions, mamenashi, and tsubomina greens (known as ``Yukishita Asatsuki'') gave the impression of being from Akita. The aroma of the roasted food was heightened and stimulated the appetite center through the nasal passages.The sake that went with the meal was Hirotogawa Junmai Ginjo, Hakurakusei Junmai Ginjo Omachi, Chiebishin Junmai Sake, We received Yamamoto Junmai Nigori Sake Do Junmai, Muso Shinsei Dry Junmai Shihoritate Nama Genshu, and Abukuma Junmai Ginjo Yamada Nishiki.There is no list of sake items available, so you have to look in the refrigerator and decide for yourself or go with the dish. I'll have to leave the selection to you, but I received a lot of things that made me feel good and intoxicated.I also took the opportunity to send a message to ``[a:5000604, Ogata]'' in Akita City, where my parents are running the business. I would like to.