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蒲焼き
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蒲焼き on ご飯
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肝吸い
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大根の漬物
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えり焼き(関東風)蒸し焼き たれで
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えり焼き(関西風)塩焼き
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ひれ焼き(尻尾 腹びれ 背びれ)
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冷奴 対馬の藻塩で
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肝焼き
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鰻の心臓
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串巻き(尻尾のほう)
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鰻の身
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レバー
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ぬか漬け 色鮮やかな紅しぐれ大根
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白焼き アンデス岩塩、対馬の藻塩で
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蒲焼き
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ご飯
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肝吸い
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東京クラフト
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一咫半(ひとあたはん)
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麦茶ハイ
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すみだ川
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小豆茶ハイ
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醤油、山椒
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メニュ※鰻メニューは異なる値段
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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
ついに叶った「かぶと」さんへの訪問。
OMAKASEにて隔月で実施される予約可能タイミングでなかなか予約が取れない中、直前の開放枠(キャンセル枠)をゲットできましたので喜び勇んで池袋まで行って参りました。
予約時間になりますと丁寧に迎え入れられたカウンター席で名前の確認や初来店者向けの細やかな説明などがなされます。
その後も退店するギリギリまで店主の方がこの日に提供する鰻はどのような鰻なのか、部位、食べ方、焼き方、たれと鰻が合わさったときの効果、味わい、その他、世間話などを鰻を焼きながらの忙しさながらメニュー毎に大いに愉しませてくれます。
うな串は全く初めてではなかったものの、カウンター席のすぐ向こう側で締めて捌いて焼いているのを目にしながらそのまま食べるという経験は初めてで貴重な体験。
また新鮮さも含めたものなどがそうさせるのか、尻尾と背腹を組み合わせたひれ焼きのかぐわしさと柔らかい食感、他の食べ物で味わったことのない薫香は言葉を失うレベルでお酒が進んで仕方がありません。
時間の経過を感じさせないあっという間の空間の中で白焼き、蒲焼きでの食べ比べやご飯に乗せての鰻ご飯までを完食、〆の肝吸いも絶妙な塩梅でした。
そういえば山椒を利用しないまま食べ終えた鰻は初めてかもしれません。食べ終わってから利用していないことに気付きました…これが予約の取れない鰻店の鰻、ということなんですね…
おまかせコース:12,000円(税込)
大根の漬物
えり焼き(関東風)蒸し焼き たれで
えり焼き(関西風)塩焼き
ひれ焼き(尻尾 腹びれ 背びれ)
肝焼き
鰻の心臓
串巻き(尻尾のほう)
鰻の身
レバー
白焼き
蒲焼き
ご飯
コース外注文(別料金)
ぬか漬け
冷奴
飲み物(別料金)
東京クラフト
一咫半(ひとあたはん)
麦茶ハイ
すみだ川
小豆茶ハイ
なお、この日は九州の養殖鰻の提供とのことで天然物は5月くらいから入ってくるとのことでした。
店主さんでしたりスタッフの方々が我々を楽しませてくれようという自然なものが伝わってきて始終、愉しむことが出来ました。
テーブル席とカウンター席の人数を回す技術や串提供の際のお皿の縁を利用した知恵も含めて驚きの連続の刹那な時間を過ごせました。
ご馳走様でした。