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二八蕎麦
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蕎麦外郎
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茶
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
夏の蕎麦は「蕎麦屋の悩み事・蕎麦好きも夏の蕎麦は…。」特に８月の蕎麦は味が明らかに落ちますから暑い時期に「もりそば」を食べたくとも納得のいかない内容のものが多いんです。
そんな中今回行ったお店は、６月にオープンしたばかり(以前、戸開蕎麦が営業していた所）のお店でございます。
居抜きの件はともかく、これから夏の蕎麦の端境期がすぐに来るという時期に開店するというのは何かあるのかなと思い、早速訪問。
うどん屋は開店半月も経たない間に口コミが３件も入るのに、同時期のオープンの蕎麦屋は口コミゼロというのは大阪の麺事情を物語っていますな。(ラーメン屋なんか、ものすごいスピードで口コミが入ってますし。)
今回の店の紹介ですが、店主はあの高円寺新ばし・柴崎好範氏の愛弟子が独立したお店です。
柴橋氏がオーストラリアシ・ドニーで蕎麦屋を営業されていた時から弟子としてやっていた方です。
もちろん、使っている蕎麦粉はタスマニア産・白鳥製粉の粉であります。
南半球オーストラリア、タスマニアは日本と季節が逆なので夏に香りのいい甘みのある蕎麦を食べれるのです。
並木薮蕎麦は夏にだけタスマニア産を、秋口から国産の蕎麦に切り替えるのですがこちらのお店は年中タスマニア産をお出しするそうです。
蕎麦は石臼挽き。石臼の機械も挽き加減が日によって微妙に扱いが変わる。水加減もながらほんと蕎麦は難しいです。
味わいは、細切りで少し腰の強い蕎麦。つゆは関東風の辛味のつよい濃い加減の蕎麦つゆですので蕎麦の三分の一から半分を蕎麦つゆにつけて頂きます。山葵も本山葵じゃないですか。
この蕎麦つゆの出汁は鰹の本節。それも、厚切りの鰹節(これは、藪蕎麦・高円寺新ばし、京都の兄弟弟子の店だけが特注で作ってもらっているものだそうです。)を一時間以上も煮込んで出汁をとるので強いかえし・強い出汁の蕎麦つゆを作る事ができるのです。
蕎麦湯は、最近流行の蕎麦粉を溶いて濃い蕎麦湯を作ろうとする店が多い中、この店の蕎麦湯は釜湯をそのまま注いで下さった物です。一回目に50–50で割った物で蕎麦つゆの味を味わう、半分を残して残り汁でもう一度半々に割って吸物の味になるように蕎麦つゆを作るのが理想との事。
大阪で、関東の味の蕎麦を食べられる店ができて嬉しいです。
それに、蕎麦外郎まで付いてきて780円とは安い。この店、丼も気になるし蕎麦の種類も多いので通います。