いただけば分かる京味の系譜なのだ、の巻 : Rokkan

It's Wednesday night. Tsukiji. Tonight, I went with [Rikkan], who was booked by my follower Drami at Omakase. [Rokkan] ・・・ I don't know. Immediately, Tabelog came to Tsukiji. Isn't there something wrong? And the score is surprisingly high. Moreover, there are 100 famous bronze shops. But I don't know if my contact information or address is private ・・・! It might be a safe house with many noisy customers. According to the reviews, the famous "Iyuki" is the second line that opened as a main store for soft-shelled turtles. I like soft-shelled turtles. I don't like the opera punyupunyu, but I don't like the side dishes, aha \(//∇//) \and that day. Take a taxi from Shimbashi Station to the intersection of Tsukiji 6-chome, and go from Showa-dori Street to the back. Found a warm light floating around the corner. There is no sign, and a rather meaningful icon discreetly floats on the small lantern at the foot. Later, Drami-chan told me that it was a snow-ring pattern used for patterns of Japanese clothes. If you look closely, you will see a design in the circle that is not legible to the letter [6]. Oh, right here? But I'm not sure, guffaw. Just to be sure, I checked the exterior photos on Tabelog, and yes, there is no mistake here. When I pulled the lattice door toward me, Drami-chan was already seated at the counter in front of me. Aiyah, it's short. Only about four people can sit. If I ask, it is a limited table for up to four people. It used to stretch sideways, but it seems that the interior was modified to increase the number of private rooms. This is a kitchen in the front and a lattice door in the back, so it's a nice semi-private room. I thanked Drami-chan for the reservation, and first I had a toast with draft beer. Okay, well, here's the thing. You are not allowed to take pictures of the food, so I will explain with a trashy sea otter. It will be a long time, but I hope you will keep us company until the end. And it was a treat. < Summary >The first caterpillar, Yoshino Kuzu-an, gives you a sense of deja vu. The moyamoya and sake "Tenryohukiri" lifted the fog, and the soy sauce made by the sashimi made me feel confident. When I asked him modestly, "Is this soy sauce the Chomechome spring of Gotemba?" he smiled bitterly and said, "EH, YEAH, YOU KNOW ・・・". "It's the soy sauce used in the Kyoto flavor, isn't it?I could tell by the taste, "muttered the old man after his 60th birthday with a smile. From here, the distance between the two of you on the floral board and the side board was reduced all at once, changing the grilled silver cod to the soft-shelled turtle mitsubone, adding the condiment of rice to finish, I had a wonderful Tsukiji night. When I looked it up later, I saw that the boss of [Iyuki] was Saio's right-hand man. The sea otter I knew nothing about. I wonder if he is a grandpupil, this flower board and side board. The basic foundation of Saio's teachings could be found here in the lower part of Tsukiji. < Course content > At first, it was like a soft-shelled turtle kaiseki, but as we talked about the soft-shelled turtle, the flower plate asked, "Would you like a soft-shelled turtle for your pottery?". But wait! "It's not white sweet, is it?" "Haha, silver cod." and "PLEASE!!!" they answered immediately. I listened to the customer's conversation without missing a beat, and I was thrilled with the flexibility and strength to respond to situations as needed. ⚫︎ Draft beer: There is no small bottle but a medium bottle, so a small glass of raw beer will make you thirsty. ⚫︎ Imokumi: Yoshino kudzu bean paste, Iriko soup stock Compared with "Mikyo," "Hoshino," and "Isoda," which have the same Kyoto-style flavor, it has a slightly edgy finish. Drami-chan next to me, who has a sharp tongue, immediately murmured, 'You are Iriko.'. Sea otter just finished drinking bean paste. I saw the small silver scales glittering at the bottom of the bowl, and I couldn't help but tap my knee, thinking, Oh yeah, Iriko is sure. A side board smiling happily. It may be that they re-entered their spirit by saying, "Maybe they understand." Aha \(//∇//) \⚫︎ steamed rice: konowata, mochi rice steamed with mochi rice soaked in water overnight and topped with konowata. The saltiness of this sea rat's guts gets tangled in the sticky rice cake and infuses its umami and salty taste. This is not the case of drinking barley wine. When I asked for cold sake, it was served with pure rice wine of "Tenryohukiri". I know. Ahah (^◇^) ⚫︎ Kara-sumi Mochi ⚫︎ Anago Hachiman-maki. It's a remnant of the New Year. I don't think it's a leftover Obushi, but ・・・ by the way, the moderate saltiness of the Chinese ink sticks to the chewy rice cake skin, and it calls for alcohol! The conger eel Hachiman-maki also has a strong flavor so that it tastes good even if it is cold, but this one is different. It was lightly seasoned, and besides the smell and warmth of the human skin as if it had been baked earlier, it was pleasing to my taste. ⚫︎ Tenryo: Junmai Daiginjo and Gero chilled sake were requested, but they were of the Kyoto-style. It is said that there are two kinds of junmai daiginjo, one is Tenryo's junmai daiginjo, and the other is Kinkame no Hikoson junmai ginjo. Without hesitation, I would like to order Junmai Daiginjo, which is a Tenryo. It is a famous sake with both thickness and sharpness. ⚫︎ Matsumae-zuke: This is also from osetsu. My late wife was from Hakodate, so it was sent from her parents' house when the end of the year approached. The nostalgic taste makes my eyes water. ⚫︎ Kobako: This is a kobako during the fishing ban period, but you can't release it if you put it in a net. It was such a remnant, or rather a bad luck kabako that I was caught by chance, but I enjoyed the leg meat, Uchiko and Sotoko with the gelée of Nibaizu. As a side dish, it is a dipping sauce of oyster mushroom of Asteraceae family and a windbreak. ⚫︎ Fried food: A three-piece set of Kagoshima bamboo shoots, deep-fried shrimp potatoes, and dry beans. The light yellow color of new bamboo shoots, the fresh green color of dry beans, the light brown color of ebi-imo and crystal salt like white porcelain. The sigh of the old man who can't help but notice the four colors. ⚫︎ Handmade soba: For some reason, this is where Hana Ita introduced the 28 soba noodles that she handmade every morning. What? Soba is the perfect side dish? Zuzuzuzuzuzu with wasabi daikon condiment, zuppah! ⚫︎ Seasonal Tempura: The arrival of Fukinotou, cod shoots and white fish. Oh, spring, spring! I will eat it with crystal salt like the new bamboo shoots and dry beans. Here, the sea otter drank up Jundaigin of Tenryo. A second drink, please. ⚫︎ Kamikame: Hikoson, Junmai Ginjo, Hasuda Gearman? It was a nice sake bowl with history. ⚫︎ Sashimi: Four kinds <Tiger pig: rolled iron skin, skinned liver with ponzu sauce> of tiger puffer skin wrapped in the flesh. It is called Teppi roll. I'll have it with ponzu sauce, but the interesting thing is that the liver of the pike is used for the condiment. When he murmured, "I ate it without spreading it, aha," he quickly and happily muttered, 'I don't think the body of a pike is ・・・'. Whether it's true or not, you know, the strange conversation. < Simmered: Toragappa skin > Compared to the "Seirin" that I received the previous week, it has a slightly stronger flavor. < Mizutako > The condiment is yuzu pepper. The crunchy texture is an accent. < Chutoro > Ham and ham with plenty of honzan aoi and soy sauce. Yes, this soy sauce is the same as [Ajikyo]! It must be Gotemba's Chomechome, with its cut and good flavor. If you ask, you're right. I'll order this soy sauce again. ⚫︎ Bowl: Dried tiger prawn, Japanese yam, and Kagoshima's new bamboo shoot floating in the broth of thin ice kelp and bonito. Cover with thinly sliced daikon radish. I'm exaggerating a little, but it might be the height of beauty in Japanese-style meal. ⚫︎ Grilled food: The soft-shelled turtle hind legs were grilled with salt and the mitsubone was grilled with sauce. The sea otter was muttering the word mitsubone persistently in conversation with Drami. He didn't miss the story, and served us both mitsubone, which only took two pieces per head. I don't know what to say, but I'm a short-lived old man after his 60th birthday, so please forgive me. Gufu (/・ω・)/⚫︎ Cooking combination: Deep-fried, Kaga Gensuke Daikon radish 3 cm long. Thickly sliced Kaga Gensuke Daikon radish. The inside contains plenty of Ichiban soup stock. Wrap it in deep-fried oil and huff huff huff. I got warm from inside my stomach. The aroma of black shichimi goes well with it. ⚫︎ Tenryo: Junmai Daiginjo, the second Pure Daigin in Gero. He and his great-grandchildren were about three go. It's the middle of the week, so let's cut the alcohol short. ⚫︎ Rice: I caught a glimpse of the pride of the Kyomi-kei in the egg yolk sauce with the side of the first meal <Sukiyaki: Omi beef, sirloin>. I'm not sure what I remember, but the beaten egg is cooked at a low temperature so that it doesn't harden, and the egg yolk pickled in miso similar to a hot spring egg floats in the middle. I could drink alcohol with just this condiment. ⚫︎ Rice: The second meal < Salmon belly > Kama-yaki rice topped with this or char-grilled belly. I can't see the grain ・・・ Ahh. Of course, there is also plenty of charbroiled salmon skin carefully cut into fine strips. I thought that this would be the end of the conversation, but I also heard the conversation between Drami and the sea otters. "Let's prepare Shigure-ni and jako." How much do you want me to eat? Of course, there is no way to refuse, so I want more ⚫︎ Rice: The third meal < Beef Shigure-ni and jako > Yes, yes, yes. This Shigure-ni is also unmai. The moderate sweetness goes well with rice. The firm texture of jako is a nice accent. I'm sorry. ⚫︎ Hashi yasume: Nambanzuke of octopus Don't miss the sake left in the Ochoguchi, and serve a little sake quickly, which is a completely unrefined stance. Both the flower board and the side board are hand-kneaded. ⚫︎ Pickles ⚫︎ Dessert: 100% bracken rice cake, Tanba black beans ⚫︎ Sencha