(Translated by Google) On this day, I went to Kabuto in Ikebukuro.
I was lucky enough to get a reservation for May.
I entered the store a little later than the scheduled start time of 17:30.
This time, for the first time, I was guided to a raised seat.
By the way, I learned this for the first time due to my lack of study, but my predecessor trained at Omoide Yokocho in Shinjuku. I have never been to Kabuto-san in Shinjuku, so I would definitely like to visit there someday.
However, it was extremely hot on this day too!
On a day like this, first of all, draft beer! !
I'm going to gulp down Tokyo Craft @800 yen. For the course, I asked for a comparison of wild and farmed food.
◆Atama (sauce)
It has a strong texture of crunchy bones.
I think the connoisseurs will like it.
◆Atama (salt)
Even though it has the same taste, it has a salty taste and is similar to rice crackers.
Personally, I can eat it as much as I like.
◆ Grilled fillet
Crispy on the outside and soft and juicy on the inside.
Speaking of eel, this is it! It's so full of flavor that I can't get enough of it. I love this.
◆Grilled liver
There is a hint of sweetness amidst the bittersweetness.
It's creamy and melty and looks like it would go well with sake...but sake is a little heavy for me, so I'll stick to Kinmiya soda from now on lol
◆Kushimaki
part of the tail.
◆Tail
It's fragrant, but the meat is so soft that it melts! ! !
The seasoning of the sauce is outstanding, and I love this skewer as much as the fillet.
◆Heart
Although it is small, it still undulates and you can feel the vitality of the eel. Swallow it whole with alcohol without chewing.
◆New incense
Just to cleanse my palate. Fresh and juicy lightly pickled vegetables are a good way to rest your chopsticks.
◆Rose meat
This time I got it with salt.
◆ Comparison of eating Amakusa's natural and farmed foods
The natural one has more fat than the one from Hayama that I ate last time.
I realized once again that the taste of eel varies greatly depending on the place of origin and the individual. It's also delicious served with salt.
◆Tokushima's natural and cultured kabayaki
Having said that, Kabayaki is definitely a culture-based dish.
The eel bowl, which is made by dipping fatty eel over and over again in sauce, grilling it over strong charcoal fire, and serving it with white rice, has a deliciousness that directly appeals to human instincts.
It's truly a luxurious meal that can't be resisted, and anyone who eats it will bring a smile to their face.
◆Liver sucking
~~~
My impressions of the raised seats are that compared to the counter seats, you can't see the eel being prepared right in front of you, so it might be less entertaining. On the other hand, I was able to experience a unique immersive and relaxed feeling that made me feel like I was at home, which made me feel very relaxed. This unique atmosphere was addictive and was a new discovery.
(Original)
この日は池袋の『かぶと』さんへ。
5月に続き運良く予約が取れました。
17:30スタート予定が少し遅れての入店です。
今回は初めて小上がり席に案内して頂きました。
ちなみに勉強不足で今回初めて知りましたが、先代は新宿の思い出横丁で修行された方なのですね。新宿のカブトさんは未訪なので、いつか必ず訪問してみたいです。
しかし、この日も物凄く暑い!
こんな日にはまずは生ビ~ル!!
東京クラフト@800円をぐびぐびと飲んでゆきます。コースは天然と養殖の食べ比べでお願いしました。
◆アタマ(タレ)
ゴリゴリとした骨の食感が強いです。
通が好みそうな感じかな。
◆アタマ(塩)
同じアタマでも塩気が効いてて煎餅みたい。
個人的にはこちらの方が好みでバリバリ食べられる。
◆ヒレ焼き
表面カリッで中はとろとろで凄くジューシ。
やはり鰻と言えばコレですよ!という感じで旨味たっぷりで堪らない。好きだなぁ、これ。
◆肝焼き
ほろ苦さの中に仄かに甘さがある。
クリーミーでとろっとして日本酒に合いそうだねぇ…でも、日本酒は僕には少し重いからこの後はずっと金宮ソーダ割を笑
◆串まき
尻尾の部分。
◆尻尾
香ばしいのに身はめちゃ柔らかく蕩ける~!!!
タレの塩梅も抜群でヒレと同じ位好きな串。
◆心臓
小さいのにまだピクピクと波打って鰻の生命力を感じます。噛まずにお酒で丸飲み。
◆お新香
ちょっとお口直しに。新鮮で瑞々しい野菜の浅漬けで良い箸休め。
◆バラ身
今回は塩で頂きました。
◆天草の天然と養殖食べ比べ
天然は前回食べた葉山産より脂がのってます。
鰻も産地や個体によってかなり味わいが異なる事を改めて実感。塩でさっぱりと頂くのも美味しいですね。
◆徳島の天然と養殖の蒲焼き
と言いつつ、蒲焼きは断然養殖派だったりします。
たっぷり脂がのった鰻を何度もタレに潜らせ、炭火の強い火力で焼き上げて白飯で頂くうな丼は、人間の本能にダイレクトに訴えかけてくる美味しさ。
正に押しも押されぬ贅沢メシで、食べると誰もが思わず笑顔がこぼれてきます。
◆肝吸い
~~~
小上がり席の感想ですが、カウンター席と比べると鰻の調理風景が目の前で見られない分、エンタメ性には欠けるかもしれません。反面、まるで自宅にでもいるような独特の没入感とまったり感を体験でき、とても寛げました。この独特の雰囲気がクセになる感じで新しい発見でした。