When in Hyogo, I always visit Kobé Shushinkan for their hand-made soba and freshly brewed namazaké. Incidentally, Shushikan produces saké under "Fukuju" label.
灘の酒蔵巡りでは神戸酒心館の手打ち蕎麦と生酒は欠かせない。酒心館は「福寿」の銘柄で有名。
Inside Shushinkan is Sakabayashi restaurant. On this day, their garden was full of lush, fresh vegetables.
レストラン「さかばやし」の庭には美味しそうな野菜が盛んに育っていた。
I had their Junmai Ginjo "Hiyaoroshi" Nama.
注文したのは純米吟醸のひやおろし。
The hard Miyamizu water of Nada is clearly expressed through clean and intense flavor.
この酒には味が確りして切れが良い宮水の特徴が生きていた。
For the appetizer, we had their home-made tofu with yuba tofu skin. The soft texture of the tofu was a great contrast to the lively body of the saké.
前菜には手作りの豆腐と湯葉。豆腐の食感が生酒のスッキリ感を強調する絶品のマッチング。
The main dish was tempura soba.
注文したのは天ぷら蕎麦。
There is nothing like tempura in Japan.
やっぱ、日本で食べる天ぷらは違う...
Because I was going to Osaka in the afternoon, my time at Shushinkan was very limited. That is not to say that I didn't savor every strand of soba...
午後から大阪へ向かうので、酒心館での時間は限られていたが、料理は十分味わった...
灘の酒蔵巡りでは神戸酒心館の手打ち蕎麦と生酒は欠かせない。酒心館は「福寿」の銘柄で有名。
Inside Shushinkan is Sakabayashi restaurant. On this day, their garden was full of lush, fresh vegetables. レストラン「さかばやし」の庭には美味しそうな野菜が盛んに育っていた。
I had their Junmai Ginjo "Hiyaoroshi" Nama.注文したのは純米吟醸のひやおろし。
The hard Miyamizu water of Nada is clearly expressed through clean and intense flavor.この酒には味が確りして切れが良い宮水の特徴が生きていた。
For the appetizer, we had their home-made tofu with yuba tofu skin. The soft texture of the tofu was a great contrast to the lively body of the saké.前菜には手作りの豆腐と湯葉。豆腐の食感が生酒のスッキリ感を強調する絶品のマッチング。
The main dish was tempura soba. 注文したのは天ぷら蕎麦。
There is nothing like tempura in Japan.やっぱ、日本で食べる天ぷらは違う...
Because I was going to Osaka in the afternoon, my time at Shushinkan was very limited. That is not to say that I didn't savor every strand of soba...午後から大阪へ向かうので、酒心館での時間は限られていたが、料理は十分味わった...
No comments:
Post a Comment