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ハモ
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あん肝の最中
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あさりの吸い物
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銀杏
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天つゆ、塩、酢橘
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車海老の足
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車海老の本体、レア揚げ
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車海老の本体、しっかり揚げ
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アオリイカ
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キスは天つゆで
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干しくちこ
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京まんじゅう
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バフン雲丹ノリ
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紫雲丹ノリ
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太刀魚
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甘鯛の松笠揚げ
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そら豆
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とうもろこし
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うなきゅう
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天茶
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前茶
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デザート
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綺麗な店内
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看板
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外観
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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
札幌の夜、二日目はすすきの駅から徒歩数分の「あら木」さん。青山の名店「えさき」で修行された大将の荒木さんが営んでいるお店です。
事前に予約し、当日20時半にお伺いしました。当日の内容はこちら↓
【ツマミ】
・はも
・あん肝最中
・あさりの吸い物
・銀杏
【天ぷら】
・車海老の足
・車海老レア
・車海老しっかり
・アオリイカ
・キス
・干しくちこ
・京まんじゅう
・バフン雲丹のり
・紫雲丹のり
・太刀魚
・甘鯛の松笠揚げ
・そら豆
・とうもろこし
・うなきゅう
【締め】
・天茶漬け（天丼、天茶、天バラから選択）
・煎茶
・デザート
まずはハモの梅肉かけは、皮を炙っているので香ばしい香りがたまりません。あん肝の最中はあん肝と奈良漬の融合がクセになる！これには驚きました。あさりの吸い物は中に海老しんじょ、ほっこり旨いです。
そしてお待ちかねの天ぷらのターン！クセがなく、スルスルと胃袋に収まるほど旨い天ぷらの数々！もちろん胃にまったくもたれません。旨い、旨すぎる。
車海老の足はさながら大人のかっぱえびせん。本体はレアとしっかり揚げたものの食べ比べです。へぇ、揚げ方によって海老の甘みがこんなに変わるなんて。
アオリイカは中が半生状態でこれまた旨し。キスは天つゆにどっぷり浸けていただきますが、たんぱくな味が天つゆとの相性がとても良いです。干しくちこは省略の餅米と一緒にいただきました。
京まんじゅう（まんじゅう型の茄子）は20分もじっくり揚げているそうで中までとろとろ。太刀魚もキスと同様に天つゆドボン！でいただきました。甘鯛の松笠揚げは鱗のカリカリがクセになる旨さ！身もしっかり美味。
そら豆、とうもろこしはほっこりと旨し。何でも店主が借りている畑で採られているそうで、野菜に対してすごく勉強されているんだなぁ。うなきゅうはきゅうりのシャキシャキ感が鰻をさっぱりと食わせてくれます。
そして締めに、天丼、天茶、天バラから選択できるので、天茶でお願いしました。お腹いっぱいの状態でも、これはサラサラ胃袋に落ちていきます！そしてデザートで締めとなりました。
いやはや、最初から最後まで感動しっぱなし！お酒を飲まずにしっかり堪能しました。北海道に行く際は、必ず予約して訪問しようと決意しました！あら木さん、お世辞抜きでオススメです。