とんかつは東京都、渋谷駅周辺のとんかつ 梛 | 岩手県の味覚を堪能

めちゃめちゃ美味しい
過去1かも (Translated by Google) Absolutely delicious
Maybe the best I've ever had.

この日の昼食は渋谷にて。

ＪＲ渋谷駅で下車、ハチ公口から出て”渋谷センター街”から”宇田川通り”経由、細い通りへと進んでいき雑居ビルの２階に見つけましたのは、この日の目的の『とんかつ梛』さんというお店でした。

こちらは、

『ジャズが流れる渋谷の隠れ家レストランで “魅せる”とんかつ体験
渋谷の喧騒から少し離れた場所に佇む当店。“別荘地の隠れ家レストラン”をイメージした落ち着いた空間が広がります。
ひれかつには岩手県産の岩中豚を、ロースには二週間枝枯らし熟成を施した日替わりの銘柄豚を使用。部位ごとに2種の銅鍋で揚げ分けることで、サクッとした軽やかでしっとりとした食感を実現しています。
料理が仕上がっていく過程そのものを楽しめるライブ感をお楽しみください。接待や会食・記念日に。貸切可』とのこと。

食べログ予約サービス経由で予約の上で伺い、イケメン店主・石原 弘一さんとスタッフさんに迎えていただき、カウンター席のみの店内の１席へ。

税込９００円の生ビールを飲みながら、この日いただきましたのは、

特別献立 一日限定６食 極上リブ芯×ひれ芯盛り合わせ定食、税込６，０００円です。

こちらは、

『厳選されたリブ芯とひれ芯を盛り とた特別な定食。
コクとやわらかさ、双方の魅力をお楽しみいただけます。

ひれかつ(ひれ芯)
豚１頭から数百グラム～１㎏程度しか取れない希少なヒレ肉の最も厚みがあり中心部分を指す超高级部位です。

ロースカツ(リブ芯)
ロースの中でも希少な中心部「リブ芯」のみを使用
しっとりとした肉質と上品な脂の甘みが口いっぱいに広がります。とんかつの醍醐味を最も感じられる一枚です。』とのこと。

丁寧な仕事ぶりを眺めつつ、３０分ほどで供されましたのは、２種のカツ、さらに別皿の豚バラのカツ、ご飯に赤出汁というセットでございましたΣ(ﾟ∀ﾟﾉ)ﾉｷｬｰ

まずはおかわり自由の野菜にドレッシングをかけて味わう、ベジタブルファーストです(*´ω`*)

ひれ芯は岩手県産の岩中豚、軽く塩をつけて味わいますと、じっくりと揚げられ軽い衣に包まれたきめ細かくやわらかい肉質から噛むほどに広がる旨味、口福に満たされるのでした(*＞∇＜)ﾉ

リブ芯は群馬県産のまる豚、こちらも軽く塩をつけて味わい、軽い衣と口中に広がる上品な脂の甘みに気分ルンルンとなりました(=｀(∞)´=)ﾌﾞﾋｨｰ

さらに豚パラカツ、こちらは高温で揚げてあり、サクッとジュワッとジューシーに広がる肉汁にご飯がススムのでした(＊ﾟ∀ﾟ)ﾉ€[米]

その後はソース、マスタード、自家製青唐辛子味噌たちを使って、味変を堪能させていただきましたヾ(´▽｀*)ゝ

なめこの赤出汁はやさしくも深みのある味わい、五臓六腑に沁みました(*´з`)

釜炊きというご飯も美味しく、キャベツはおかわりさせていただき、その横に添えられましたもやしのナムルと昆布の佃煮もよい箸休めになってくれていましたo(*⌒―⌒*)o

百名店に選出されたら、予約困難になっちゃうだろうなと思います(^_-)-☆ (Translated by Google) Lunch that day was in Shibuya.

I got off at JR Shibuya Station, exited through the Hachiko exit, and proceeded down Shibuya Center Street, then Udagawa Street, and down a narrow street. On the second floor of a multi-tenant building, I found my destination for the day: Tonkatsu Nagi.

The restaurant's description reads:

"A hidden gem of a restaurant in Shibuya with jazz music playing, offering a captivating tonkatsu experience.
Located slightly away from the hustle and bustle of Shibuya, our restaurant boasts a calm atmosphere reminiscent of a hidden villa.
We use Iwate Prefecture's Iwachu pork for our fillet cutlets, and a daily changing premium pork that has been aged for two weeks in a traditional dry-batch process for our loin cutlets. By frying each cut in two different copper pots, we achieve a crispy, light, and moist texture.
Enjoy the live experience of watching the food being prepared. Perfect for business meetings, dinners, and anniversaries. Private reservations available."

I made a reservation through Tabelog's reservation service and was greeted by the handsome owner, Hirokazu Ishihara, and his staff, and seated at one of the counter seats in the restaurant.

While enjoying a draft beer (900 yen including tax), I ordered the following:

Special Menu: Limited to 6 servings per day, Premium Ribeye and Tenderloin Assortment Set Meal, 6,000 yen including tax.

This is a special set meal featuring carefully selected ribeye and tenderloin.

Enjoy the richness and tenderness of both cuts.

Tenderloin Cutlet (Tenderloin Core): This is a super-premium cut, referring to the thickest and central part of the rare tenderloin, of which only a few hundred grams to 1 kg can be obtained from one pig.

Loin Cutlet (Ribeye Core): Only the rare central "ribeye core" of the loin is used.
The moist texture and elegant sweetness of the fat spread throughout your mouth. This is a piece that best embodies the essence of tonkatsu. "That's what they said."

While watching their meticulous work, after about 30 minutes, the set arrived: two kinds of cutlets, plus a separate plate of pork belly cutlet, rice, and red miso soup! Σ(ﾟ∀ﾟﾉ)ﾉ Wow!

First, I enjoyed the vegetables, which were all-you-can-eat, with dressing – a vegetable-first approach! (*´ω`*)

The pork tenderloin was from Iwate Prefecture's Iwachu pork. Lightly seasoned with salt, the finely textured, tender meat, encased in a light batter, released a burst of flavor with every bite, filling me with pure bliss! (*＞∇＜)ﾉ

The ribeye was from Gunma Prefecture's Maru pork. Again, lightly seasoned with salt, the light batter and the elegant sweetness of the fat that spread in my mouth made me feel so happy! (=｀(∞)´=)ﾌﾞWow!

Next up was the pork cutlet, fried at a high temperature. The crispy exterior and juicy, flavorful meat juices made the rice go down so easily! (＊ﾟ∀ﾟ)ﾉ€[rice]

After that, I enjoyed changing the flavor with the sauce, mustard, and homemade green chili miso. ヾ(´▽｀*)ゝ

The nameko mushroom red miso soup had a gentle yet deep flavor that warmed me to the core. (*´з`)

The rice, cooked in a pot, was also delicious. I had seconds of the cabbage, and the bean sprout namul and kelp tsukudani served alongside it were a nice palate cleanser. o(*⌒―⌒*)o

If this place is selected as one of the top 100 restaurants, I think it will become incredibly difficult to get a reservation! (^_-)-☆

I had the best katsu I’ve ever tasted at this restaurant. It’s a small place on the second floor of a side street in Shibuya, with a cozy atmosphere and excellent service. The katsu was perfectly fried crispy on the outside, incredibly juicy and tender on the inside, and absolutely delicious. You can really taste the quality of the ingredients. If you’re visiting Shibuya and looking for an outstanding food experience, I highly, highly recommend this place. It was one of the best meals I had in Tokyo!

素晴らしく落ちついたお店で、料理もとても美味しくいただけました。
美味しいトンカツの１ジャンルを経験することができました。また食べに行きたいと思わせられるお店ですリピートします。 (Translated by Google) It was a wonderfully relaxing restaurant, and the food was absolutely delicious.

I was able to experience a truly exceptional style of tonkatsu (pork cutlet). It's a place I'd definitely want to visit again.

Comimos el mejor tonkatsu del viaje! Fue impecable tanto la comida como el trato. Totalmente espectacular! (Translated by Google) We had the best tonkatsu of the trip! Both the food and the service were impeccable. Absolutely spectacular!

El mejor tonkatsu.
Exquisito (Translated by Google) The best tonkatsu.
Exquisite.