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「牡蠣オイル漬け」(2016/3)
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「椎茸の軸煮」(2016/3)
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「綾花」(2016/3)
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酒・お通しの「山葵味噌」(2016/3)
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牡蠣は大粒(2016/3)
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「弁天娘」(2016/3)
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サービスの糠漬け(2016/3)
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「四季桜:5勺」(2016/3)
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「鴨汁そば」(2016/3)
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鴨汁蕎麦を啜る(2016/3)
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蕎麦湯を注ぐ(2016/3)
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肴の品書き(2016/3)
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「盛り合わせ10種」(2015.1)
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「酒3種」(2015.1)
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「会津産 馬刺し」(2015.1)
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「四季桜 貴酒」(2015.1)
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おまかせの「盛り合わせ」(2014.6)
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「四季桜 黄ぶな」(2014.6)
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「えのきおろし」(2014.6)
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「冷やかけ」(2014.6)
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「燗酒」
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料理長自慢の品々
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木曽の「十六代九郎右衛門」
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山葵漬け2種」(これはサービス)
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薬味・つゆ
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「天ぷら盛合せ」:牡蠣・小海老・野菜各種
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「かけ」
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牡蠣の天ぷらが美味い
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「吟せいろ」:富山産十割
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「せいろ」を手繰る
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「生ビール」
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おまかせの「8種盛り合わせ」
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-
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「煮穴子ととろろのぶっかけ」
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それぞれの食感が混然となる
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釜湯のままだが実に滋味深い「蕎麦湯」
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「あんこうの煮こごり」
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「鴨せせりの燻製」
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「林料理長の盛り合わせ」
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{"count_target":".js-result-ReviewImage-17194743 .js-count","target":".js-like-button-ReviewImage-17194743","content_type":"ReviewImage","content_id":17194743,"voted_flag":false,"count":23,"user_status":"","blocked":false}
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{"count_target":".js-result-ReviewImage-17194740 .js-count","target":".js-like-button-ReviewImage-17194740","content_type":"ReviewImage","content_id":17194740,"voted_flag":false,"count":23,"user_status":"","blocked":false}
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「揚げ玉ぶっかけ」
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先付:「とんぶり、長芋が入った蕎麦粥」
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前菜:「六品盛り合わせ」
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椀替:「海老芋茶碗蒸し、あん胆味噌」
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向付:「鰤、葉ニンニク酢味噌掛け」
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焼肴:「鴨ロースト ドライトマト・クリームチーズ」
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煮物:「干し木の子・桜海老・小松菜 早煮」
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揚物:「百合根・むかご・銀杏 掻き揚げ」
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利き蕎麦、一枚目の益子産の二八
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甘味:「梨 甘酒コンポート」
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2012年11月の「菊酔会」献立
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酒のラインナップ
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酒は「5勺」の単位で
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「前菜9種盛り」
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「蒸し茄子の胡麻浸し」
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「新じゃがの青海苔あん掛け」
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「夏野菜の土佐酢ジュレ添え」
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「つゆ」「薬味」
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「二種もり」の1枚目
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「二種もり」の2枚目(慌てて手をつけてしまい、ちょっと食べ掛け)
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「湯桶」
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生ビール (2011.8.25)
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本日のおすすめ (2011.8.25)
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酒のラインナップ (2011.8.25)
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「杉山料理長の盛り合わせ」 (2011.8.25)
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「レバーペースト(そばチップ添え)」 (2011.8.25)
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酒、飲み比べ (2011.8.25)
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「鴨のかえし煮」 (2011.8.25)
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「小海老天ぶっかけ」 (2011.8.25)
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「杉山料理長の盛り合わせ」最新作(2011.11.17)
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「かきの時雨煮」(2011.11.17)
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酒「蔵太鼓」(2011.11.17)
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「きのこと春菊の玉子とじ」(2011.11.17)
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「きのこと春菊の玉子とじ」アップ(2011.11.17)
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こちらの味が満載の皿(2011.12.22)
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今回の酒のラインナップ(2011.12.22)
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1枚目はやや太め(2011.12.22)
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お目当ての柚子切り(2011.12.22)
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レビューしなかった時も含めて、昔から幾度となく通っている馴染みの店。
出かけた用事の帰り巣鴨の駅から向かうが、この時期は冷たい向かい風のおかげで、こんなに遠かったかなと思う道のり。
13時過ぎの時間帯でも半分以上の卓が埋まっている。
元々8人掛けのテーブルを、半分に仕切った一角に通される。
いつものように生ビール(エーデルピルス)で始める。
お通しには人気の肴の一つ「さば味噌」が小皿で出された。
肴には「お任せ酒肴五品盛り」をもらう。
名物の「鯖の燻製」の他「チーズのかえし漬け・きんぴら・昆布の佃煮・自家製糠漬け」の5品。
少量ずつだが、軽く呑むには好適な気の利いた品々。
肴の追加は「玉子焼き」を半量(2切れ:380円)でもらう。
壁の掲示には'相模原の井上さんの平飼有精卵使用'となっている。
そばつゆを加えて焼き上げる江戸前蕎麦屋ならではの仕事で、冷たい状態で出されたがはっきりした味と食感が好ましい。
酒には燗酒が欲しくなりお任せで頼むと、鳥取の「辨天娘」が出された。
ぬる燗よりも少し強めにつけてもらったが、馥郁たる香りとしっかりした味わいが良かった。
これに合わせて「汐うに」をもらう。
三陸産とのことだが、余分な手を加えず塩だけで雲丹の美味さを濃縮させており、燗酒に良く合った。
この時間帯でも客の出入りに間断の無い状態で、早めに蕎麦を頼んでおく。
「鴨汁そば」にして蕎麦は「唎き蕎麦二種」でお願いする。
先に大振りの椀で鴨汁が登場したが、鴨は大きく焼いてからスライスしたものが数枚入っており、他に混ぜ込まれた蓮根の歯触りが楽しいつくねが3個ほど、もちろん葱もたっぷりと入っている。
これらの旨味が溶け込んだつゆも、濃厚な味わいに仕上がっている。
蕎麦の1枚目は「高千穂産の新そば」で、香りが芳しくシャキッとした舌触りで、噛めば甘みも感じられる。
2枚目は「五島産の2年熟成」とのことで、熟成ならではのナッツを思わせる独特の香りが楽しく、多少の粘り気を含む食感も面白い。
最初は蕎麦を適量啜っては、鴨汁を少しずつ口に含む方式で食べ進める。
これに合わせて「四季桜」を5勺でもらうが、鴨汁のコクや蕎麦の出来と相俟って実に美味い。
途中で添えられた「原了郭」の黒七味を振れば、さらに味が深まる。
蕎麦湯は仕舞いに近いため多少の白濁ととろみが有るが、あくまでも自然体のため伸びが良い。
別に空の蕎麦猪口が出されるが、私はじかに鴨汁の小鉢にたっぷりと注ぎ全ての旨味を余さず頂き満足感に浸る。
この日はご主人の菊谷さんは事務作業(確定申告の準備だろうか)のため、お休みとのこと。
厨房はお兄さんと以前から居る若い衆、接客は叔母様ともう一人の女性で賄われている。
しかし蕎麦の仕上がりはいつも通りの高いレベルが維持されており、蕎麦前を楽しませる体制もきちんと整っている。
しかし昔に比べると、何となく物足りないのである。
ミシュランのビブグルマンの常連になり、人気が高まったのは昔からこの店を知る者として喜ばしい限り。
しかし些か有名になり過ぎて、昔の和やかな雰囲気が損なわれてしまったことは否めない。
かつて私の定位置だった正面の3席並んだカウンター席も、今では色々と物が置かれて少し雑然としている。
石神井時代や数年で閉じてしまった折戸通りの別亭で、カウンター越しにご主人とゆっくり語り合いながら「蕎麦屋酒」が楽しめた頃が懐かしい。
同年代で横のつながりも有る「蕎楽亭」の長谷川さん、「大川や」の大川さん、「案山子」の山田さんなどが、それぞれに客と相対のスタイルのこじんまりした店を設けている。
菊谷さんも再びかつての別亭のような店を出してくれることを、願うばかりである。
帰りがけに近所の、猿田彦大神の「御寶銭」を頂いた。