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蓮根すり流し
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蓮根のすり流し
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お箸
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せいこ蟹
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せいこ蟹
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せいこ蟹
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せいこ蟹、内子と身の箸上げ
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ふぐの白子の上に生ウニ、山葵、芽ねぎ
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ふぐの白子の上に生ウニ、山葵、芽ねぎ
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八寸
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銀杏、ミニ大根
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ミニ大根と味噌
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近江鴨の炊いたもの
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赤貝と九条ネギ
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生ウニの玉地蒸し
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生ウニの玉地蒸し
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生ウニの玉地蒸し
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お造り=ヒラメとヤリイカと本マグロの盛り合わせ。
醤油、藻塩、ポン酢、カラフルな器には納豆醤油
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ヒラメとヤリイカと本マグロの盛り合わせ
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ヒラメとヤリイカと本マグロの盛り合わせ
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ふぐとあん肝
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海苔と酢飯は好きな魚を乗せて
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ヒラメとヤリイカと本マグロの盛り合わせ、
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イカに納豆醤油をつけて
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ヒラメ、箸上げ
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海苔と酢飯は好きな魚を乗せて
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甘鯛の鱗焼き
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甘鯛の鱗焼き
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甘鯛の鱗焼き、箸上げ
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甘鯛の鱗焼き、箸上げ
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別海町の別海和牛と鹿児島の早堀筍
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甘鯛の鱗焼き、箸上げ
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別海町の別海和牛と鹿児島の早堀筍
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別海町の別海和牛と鹿児島の早堀筍
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ネギの入った金華鯖の地みそ焼、レーズンブレッド
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別海町の別海和牛と鹿児島の早堀筍
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ネギの入った金華鯖の地みそ焼、レーズンブレット
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煮物
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煮物、大根のスプーン上げ
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混ぜご飯
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混ぜご飯
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混ぜご飯、お新香、赤だし
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混ぜご飯
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赤だし
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シジミと赤だし
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ラフランス、イチゴ、みかん、ざくろ、黒豆、プリン
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ラフランス、イチゴ、みかん、ざくろ、黒豆とプリン
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入口
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外観
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食を川上から川下までつなぐ方の案内で、食流通の方たちと四谷荒木町路地裏にある「鈴なり」での会食。
テレビにもよく出ている村田料理長を横目で見ながら2階へ上がる。
古民家をリフォームしたお店で派手ではないが味がある。
レモンサワーの店のオリジナルのやつ(名前忘れました)で乾杯スタート。
まずはお椀から
「レンコンすり流し」…カラスミ、揚げレンコンが乗り、
「セイコ蟹」…半身だが内子も外子もたっぷりで濃厚な旨味。
「ふぐの白子の上に生ウニ、山葵、芽ねぎ」…温かくてバランスの良いお味。
「八寸」…ほうれん草の白和え、赤貝と九条ネギ、シラスとセリ、梅を大根おろしと和えたもの、あん肝豆腐上に海苔の佃煮と紫芋、近江鴨の炊いたもの、車海老の炊いたもの、鯖の棒寿司、安納芋、銀杏、ミニ大根は横に添えた味噌でいただく。…楽しくて目移りしちゃう。
店のスペシャリテである「生ウニの玉地蒸し」…中にウニが入った茶碗蒸しのやわかめバージョンのお椀。…熱々で美味しい。上の餡に蟹の内子とフカヒレを使っていて、贅沢な一品、しみじみ美味い。
「お造り」…ヒラメとヤリイカと本マグロの盛り合わせ。
醤油、藻塩、ポン酢、カラフルな器には納豆醤油が入っている。
それと別の器に「ふぐとあん肝」。あん肝を使った肝ポン酢でいただく。
「海苔と酢飯は好きな魚を乗せて」…巻いて食べる方式。納豆醤油に付けたイカの味の組み合わせが秀逸。
海苔巻きはマグロ以外に発想できず、二つともマグロとワサビを海苔で巻いてしまった。自分自身のアイデアのなさに反省しつつも、鉄板の美味しさで安心。
「甘鯛の鱗焼き」…酢橘と大根でいただく。横に季節感が?のそら豆。…そら豆は実はハウスでの初物だそう。旬を大切にするこのお店が何故⁈みたいな話題で僕らの席は盛り上がってしまった…。主役はもちろん甘鯛、そしてこれは期待通り抜群に美味しい。
「別海町の別海和牛と鹿児島の早堀筍」…肉質は柔らかで大根おろしとワサビで脂をさほど感じずに済み美味しくいただいた。筍も旨し。…冬になったばかりなのにもう筍なんだ、と、これもびっくりの食材。
「ネギの入った金華鯖の地みそ焼」…鯖の甘辛の旨さ。一緒に炊き立ての白ごはんが欲しくなる。
「煮物」…聖護院大根、蛤、鯛、壬生菜、細かな牛蒡素揚げ、…色々の具材が入って、まるで煮物の八寸みたい…美味しくいただいた。
「混ぜごはん」…釜炊きご飯。しば漬けのような広島菜を使い、下に大根、人参、蟹が入る。お腹がいっぱいなので、少しだけこの場でいただき残りはおむすびにして手土産にさせてもらった。
「赤だし」…具にはシジミ。体があったまり心もあったまる。
最後の水菓子には「ラフランス、イチゴ、みかん、ざくろ、黒豆」そして「プリン」の2種。結構盛りだくさん。
レベルは高いが、どこか家庭的な料理を感じるのはシェフの心持ちなのかしらん?
美味しくいただきながらホッとする料理だった。
最後にシェフもご挨拶に来てくださり、しばし談笑。なんだか、また帰ってきたくなるお店だな、と感じるお店。