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ビル1階
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外観
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外観
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内観
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カウンター
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ドリンクメニュー
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ドリンクメニュー（一部）
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ドリンクメニュー（一部）
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アサヒ プレミアム 熟撰 小瓶
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牛出汁の茶碗蒸し
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牛出汁の茶碗蒸し
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炙り平貝と水雲酢
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炙り平貝と水雲酢
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丸茄子のオランダ煮
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奈良 みむろ杉 純米大吟醸 山田錦（一合）
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すき焼きのタレ
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メレンゲの卵液
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卵黄と土佐酢
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大根おろし（西洋山葵入り）と甘味のないガリ
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近江牛
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野菜類
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すき焼き
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4mmをメレンゲの卵液で
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焼き豆腐、椎茸、長葱、春菊
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3mmの1枚目
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粟入りの生麩「白」、万願寺、玉葱、トマト
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新潟 鶴齢 雪男 純米酒（一合）
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3mmの2枚目
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空芯菜
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追加の肉、4mmで
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追加の肉、4mmで
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西洋山葵入りの大根おろしを包んで
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ご飯、赤出汁、香の物（胡瓜、沢庵、牛蒡）
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ご飯、赤出汁、香の物（胡瓜、沢庵、牛蒡）
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ご飯
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赤出汁
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香の物（胡瓜、沢庵、牛蒡）
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カリカリに焼いた白滝
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カリカリに焼いた白滝に自家製ブレンドの七味
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酒のつまみに、ご飯のお供に
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焙じ茶
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ご飯お替り
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残ったメレンゲの卵液で卵かけご飯
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青梅の蜜煮 梅のゼリー
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青梅の蜜煮 梅のゼリー
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水羊羹
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煎茶
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水羊羹
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今年3月に虎ノ門にオープンしたすき焼きのお店、あさいに行って来ました。
桜田通り沿いのビルの1階で、駅で言うと虎ノ門ヒルズと神谷町の中間ぐらいのところです。
立派なビルに変わった入口であるなあ〜と思いましたが、やはり前に飲食店、ココイチが入ってたそうです。
すき焼きのお店といえば、人形町の近くで働いてた手前、人形町今半や日山がお馴染みで、
お座敷で戴くってイメージが強いんですが、こちらはL字カウンターで椅子に座って楽しめるスタイル。
一組に一人、給餌兼焼き手の女性が付いてくれます。
何でもかつて豊川稲荷の裏、赤坂御所の近くにあった名店、よしはしで長年中居をされてた方が女将だそう。
そのため、カウンターというのは違いますが、よしはし流のすき焼きを食べさせてくれるお店だそうです。
・牛出汁の茶碗蒸し
冷たい茶碗蒸しで、生雲丹を乗せ、玉蜀黍のピューレを上に。玉地には粒胡椒入りです。
牛出汁感は控えめだけど、冷たくて美味し。
・炙り平貝と水雲酢
これは極細の水雲だね。美味しい。
・丸茄子のオランダ煮
上にとろろ昆布で旨味倍増！
・すき焼き
遂にすき焼きｷﾀ━━━━(ﾟ∀ﾟ)━━━━!!
生卵の卵白をメレンゲにした卵液で戴くのがよしはし流。しかも下には卵黄がそのままの形で残ってます！？目の前で給餌さんが菜箸でメレンゲにしてくれるけど、凄い技術だなあ。
卵は三重のコケコッコ共和国のもの…と、付いてくれた給餌さんが、笑いをこらえながら教えてくれましたw
すき焼き用の卵液がもう一つ。こちらは卵黄と土佐酢、それに夏なのでさっぱりと梅を混ぜたもの。この2種類のタレで戴きます。
それと、大根おろし（西洋山葵入り）と甘味のないガリが口直しに提供。
肉は近江牛。滋賀のサカエヤさんから。
焼き加減を聞かれたけどお勧めでお願い。最初の4mmはミディアムより火を入れて、残り2枚は3mmと薄めなので少しレアに。
その他、焼き豆腐やこちらも名物という白滝。野菜類は長ネギに空芯菜、椎茸、春菊などなど。
ってことだけど、最初の4mmでも火が入るまですぐだね。お勧めは最初の一口は卵白のメレンゲだけで、そして底の卵黄を潰しながら戴きます。
ウメー！！甘めの割り下も手伝って、肉は柔らかく抜群に旨い！！
続いて野菜類から焼き豆腐、椎茸、長葱、春菊
肉と野菜を交互に焼いてくれます。こちらはメレンゲのと土佐酢と混ぜたのと、お好みで。
豆腐は京都の久在屋さんから。タレが美味いし、どんな野菜も旨いね！
そして肉3mmの1枚目
肉もやはり、以降はメレンゲのと土佐酢と混ぜたのお好みで。
4mmのよりサッと炙っただけって感じだけど、口の中からアッと言う間に消えてく。旨い！！
粟入りの生麩「白」（六本木の「ふ吉（よし）」から）、万願寺、玉葱、トマト
トマト！？って思ったけど、鍋の割り下とは絡める程度で、酸味が残って美味いな！
肉3mmの2枚目
空芯菜
これで白滝を残してコースの焼き物は終了。でも、肉は1枚から追加できるってことで、1枚お願い。
厚みはどうします？と問われ、4mmと3mmでは千円ぐらい違うってことだけど、最初のが抜群に旨かったんで、
追加の肉、4mm
焼き方も最初の1枚目と同じでお願い。厚みを感じて、歯応えがあってやっぱ、ウマッ！
給餌さんのお勧めで西洋山葵入りの大根おろしを包み、メレンゲ卵黄で戴くと更に(ﾟдﾟ)ｳﾏｰ!!
ご飯
赤出汁
香の物（胡瓜、沢庵、牛蒡）
カリカリに焼いた白滝
白滝は奈良のお店の通常より細い白滝で、残った割り下でカリカリになるまで焼いたものです。
内藤新宿の内藤とうがらし、京都の七味家本舗の七味、原了郭の粉山椒の自家製ブレンドをお好みで降って。
こちらも名物だそう。見た目イカナゴの釘煮みたいw でも、肉の旨味を吸った割り下を染み込ませて、水分をギリギリまで抜いて煮詰めた白滝は、味わい濃く、酒のつまみにもご飯に乗せても最高！
ご飯を一口お替りして、お勧めのメレンゲの卵液をかけた卵かけご飯を戴いて食事を終了。
・青梅の蜜煮 梅のゼリー
長時間煮詰めた梅、うめ～！ｗ
・水羊羹
料理長手作り。かつてのいづくさんの、…とまではいかないが、口に入れた途端蕩ける水羊羹で美味しい！
最後に、ずっと扉の奥の厨房にいた料理長と係りだった給餌さんが玄関の外までお見送り。ご馳走様でした。