Foodle

〜
10.焚き合わせ

❶ぐじ
❷発芽玄米餅
❸茗荷
❹お出汁

こんがりと焼けたぐじにお出汁を浸させて
出汁のうま味がぐじを染めており味わいに
深みを持たせている。
そしてぐじのお供に発芽玄米餅がもっちり
お付き合い頂き食感と舌触りを快適に導く。
ぐじはその嫋やかな身質をゆらゆら揺らし
咀嚼時の肉感を豊かに艶やかなものとして
食感に快感を与えている。
さらに皮目に潜むゼラチンからトロ〜リと
ぐじらしい旨みが舌に直接訪れつつ身質と
皮の妙味が絡み合い実に麗しい味わいとの
交差に舌が戯れて美味いが脳裏を連打する。
そして
お出汁のうま味の滋味深い静寂さの中に
ぐじの逞しい身から躍動感が芽生え始め
浮き上がる麗しい味わいに舌が陶酔して
口福感を満喫させて頂きました。

11.お口直し〜氷釜〜

❶冷麦
❷揉み海苔
❸葱
❹生姜
❺卵黄
❻胡麻

松川料理の夏の風物詩とも言える名品
夏には定番と言っていい涼風靡く作品
氷釜のポケットの中に涼しげに佇んで
静かに落ち着きを見せて緑色に染まる
冷麦が氷釜の真ん中に鎮座しています。
冷麦の天には茗荷の揚げ物が細やかに
添えられて風情が感じられる涼風感が
見て取れます。

一口ツルツル〜ッと啜って見ましたら
実に口内を爽やかかつ清らかな涼感で
冷麦が駆け抜けて参ります。
日本蕎麦の蕎麦つゆみたいにお出汁が
良く効いている蕎麦つゆに浸されてて
冷麦一本一本にお汁が程良く馴染んで
甘味とうま味が交差する中での冷麦を
啜る快感に触れ合い誠に嬉しさが募る
暑気払いの一品となっておりました。

12.お食事

・白ご飯
・鱧ユッケ
・生唐墨
・醤油漬けイクラ
・縮緬雑魚
・もみ海苔
・赤出汁:お麩
・香の物:冬瓜 水茄子

鱧のユッケから始まりお供を全部のせして
四色丼にて楽しませていただきました。

ホクホク炊き上がった艶々ご飯の一粒一粒が
綺麗に立ち上がり丹精込めた白米の凛々しい
米粒の姿には実に惚れ惚れしてしまうほどで
立ち上がる湯気ですら甘い匂ひが漂いまくり
お茶碗に盛られた艶々白ご飯を食べる前から
何かワクワクして来るし食欲が俄然湧きます。

先ずはお箸でピカピカに輝いている米粒のみ
お口にパクッと含んで元気な粒感を頂きます。
んん〜、旨ぁい！絶品白ご飯だわ。ご飯への
咀嚼が俄然進む進むでどんどん食べちゃうわ
ガツガツ喰らうわであっという間にご飯だけ
一膳目は無くなっち舞いましたね。
二膳目は少し軽めに装ってもらいお供として
控えてます3種の神器とも思えます小鉢達の
中のご用意に手を付けて真っ白いご飯の上に
イクラと生唐墨をトッピングしてから海苔を
パラパラと散らし美しい3色丼が見事に完成。
この3色丼の美観に見惚れながら自画自賛し
咀嚼を重ねる度にしっくり米粒が折り重なり
しっとりと舌にイクラの甘味が絡み生唐墨の
珍味も程良く混じり合い更にお海苔の風味が
ソッと寄り添ってくれる美味しさは格別です。

特にお海苔は炙り立てにてパリパリ感が
とても気持ち良くて白ご飯と相性良くて
咀嚼がどんどん進んじゃいましたね。
そして
イクラの鮮度の高さに唸って仕舞います。
薄皮など微塵も感じられずプチンと弾け
ご飯にストレートに寄り添いご飯粒達と
甘ぁ〜く手を繋いで来て自然に蕩けます。
イクラの中から旨味エキスが飛び散って
耽美な甘味がトロ〜ンと零れちゃいます。
新鮮その物のイクラは卵黄の様な甘味で
ご飯に纏わりついて来て舌を翻弄しつつ
白ご飯をどんどんイクラ色に染めて行き
ご飯の美味しさが途轍もなく膨らみます。
至福のイクラTKGご飯となり舌は興奮が
舞い上がり我を忘れてイクラご飯を堪能。

お供達の味覚がご飯に寄り添う口福紀行
雅な松川定食の醍醐味を堪能させて頂き
感謝感動に浸り切り大満足の食事でした。

13.甘味

・大納言の水羊羹
・お薄

#赤坂グルメ
#赤坂gourmet
#赤坂会席
#松川
#松川忠由

■訪問日:2026.8.20（木）12時〜15時

■ご予約:ご常連様のお席にて

■お料理:お任せ¥時価
お飲み物含むお会計¥88,800税込 Less

With the debut of @procidarestaurant , now open, New Orleans has showplace for the regional Italian cuisine of Campania and especially Naples and the seafood-loving Amalfi Coast.

Chef Valeriano Chiella and his partners Alessandro and Ali have created an ode to the old country blends elegant and rustic in that seemingly effortless Italian way.

For those accustomed to chicken parm and spaghetti Bordelaise, Procida’s opening menu is a trove of different, often lighter flavors, and perhaps some new food terms as well.

Crudo platters composed from four different cuts of raw fish ripple with colatura di alici, Italy’s amber-hued, umami-laden fish sauce.

Scamorza, a cheese that’s like the smoky, denser cousin to mozzarella, is used across the menu, in pastas and in Sicilian arancina, a bulb-shaped rice fritter filled with a mix of chopped seafood.

Bucatini aglio e olio is finished with pangrattato, the tiny breadcrumbs fried in olive oil to make a crunchy contrast to the sweetness of crab and the slurp of the noodle.

And yes, that’s Stanley Tucci’s current pasta crush, anolini alla Nerano with zucchini and squash blossoms.

Currently open for dinner Wed.-Sun.

Here’s a look around, link in my bio has the full read with much more.

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #marigny

Procida is open in the Marigny, just past the Frenchmen Street clubs

Crudo platters with tuna, toro, amberjack and cobia are drizzled with colatura di alici, the fish sauce of the Amalfi coast

Alessandro, chef Vale and Ali opened Procida together

Smoked swordfish carpaccio has a whiff of both salty sea and smoky earth

The restaurant and bar serves dinner now with a happy hour and brunch starting soon

DOP buffalo mozzarella is listed under “salads,” my kind of menu

The restaurant and lounge have transformed a Marigny corner spot

The arancina is filled with seafood and scamorza cheese

Flounder Siciliana is poached and finished with crabmeat

Anolini alla Nerano are filled with scamorza, like a smoky, denser mozzarella, with zucchini and squash blossoms. Link in my bio has the full story with much more. Less

The hardest reservation in D.C. right now is the new La Merna, from a couple (literally) Chicago talents. They’re doing (great, already) tavern-style pizza, fun pastas, and top-shelf drinks in a setting that truly evokes an earlier decade in the Windy City. Love the paneling, the service, the bustle. The cherry on top was seeing a former colleague, poised for further greatness in his career. Less

People still talk about this Lakeview spot from its long run as Mondo (nevermind that it’s been three restaurants since).

The bar was a centerpoint back in the Mondo days.

Now it’s become the latest from @byblosrestaurants , now open, and that bar is primed to resume its role as neighborhood hang.

Byblos goes big on bourbon, and bigger on happy hours, with a daily deal and certain all-day drink specials that change through the week (wine Wednesdays, classic cocktail Thursdays, etc.)

Here’s a look around the new place, with hot pita from a new dome oven

The drunken halloumi is like a Caprese salad with a crispy edge

And it’s not on the menu but ask for the toum, the white garlic sauce, great with any of the kabobs or shawarma.

Link in my bio has the full read

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #lakeviewnola Less

Took a short detour through downtown Augusta GA today, and Broad Street is all tore up, as they say. (Major construction.) Fortunately, @bradleysbbqaug is open for business, and it’s worth a visit.

Wonderful setting in an old downtown building with exposed brick and lots of historic Augusta touches. Ribs and pulled pork with Bradley’s original sauce, a spicy tomato-vinegar blend, plus a rather unique hash-and-rice (very tomato-ey and studded with chunks of potatoes) and super delicious slow-cooked green beans.

#bbq #eatbbq #gabbq #bbqtour #fooddrinktravel Less

@broadstreetbbqatl is part of the new South Downtown development in Atlanta, close by the Mercedes-Benz Stadium and State Farm Arena. No butcher paper-lined metal trays here for the thin-sliced brisket, neatly-trimmed ribs, nor the very eye-catching(and delicious) ATL ho cakes (not a typo) — each get their own plate. Meats cooked on reverse flow Langs in the pit cage adjoining the restaurant.

I'm on the record as being a big fan of barbecue in bars, and at Broad Street there’s a clever, follow-your-flavor cocktail tree. My tastes led me to the Brain Tonic, a very Atlanta twist on an old-fashioned with a base of bourbon and Coca-Cola syrup. Also, props for the big bowl of sweet bacon-braised collards — perfect piled atop the hoe cake with a few scraps of brisket and a dose of tangy brown sauce.

#bbq #eatbbq #gabbq #bbqtour #fooddrinktravel Less

On my way home from Atlanta yesterday, I took a little detour up north of Augusta to Evans, Georgia, to visit @smokeandbarrelsga. I was a little leery as I pulled into the rather new strip mall, but I peeked around the corner, spied a big wood pile and an actual cookhouse behind the building, and decided it was worth a shot.

I wasn’t disappointed. They have delicious tri-tip (perfectly medium rare, tender, with a smoky bark), and the turkey was quite good, too. The green beans swim in a rich bacon-laced broth, and the secret to what’s billed as “Brunswick stew” on the menu is that it’s basically hash and rice. Well worth the detour.

#bbq #eatbbq #gabbq #bbqtour #fooddrinktravel Less