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かすそば①
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かすそば②
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かすそば③
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かすそば④
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メニュー表①
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メニュー表②
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メニュー表③
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メニュー表④
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メニュー表⑤
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メニュー表⑥
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メニュー表⑦
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店舗外観①
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店舗外観②
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店舗外観③
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店舗外観④
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店舗外観⑤
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日曜日の20:00に天神橋筋六丁目の『石臼挽き十割蕎麦 八』 へ。
こちらは『き田たけうどん』の木田店主が特許を取った「石臼挽き十割そば」を提供するお店で、メディアにも取り上げられています。
悩みに悩みましたが、温かい「かすそば(980円)」をオーダー。
7分後到着。
一口。美味い。
確かに十割蕎麦の歯触りと味がしますが、普通は温かいと切れやすくなるのですが、全く切れる様子はなく良い歯応えが永遠に続きます。
この十割蕎麦が機械打ちとは俄かには信じられません。
油かすは、ホルモンの聖地、大阪羽曳野龍工房の油かすを使用。
あとは油揚げとネギのみ。
出汁は少し甘めで、油かすの旨みが溶け出していて、最後まで一気に飲んでしまいました。
十割蕎麦がウリながら、ちゃんと出汁も美味いのがさすがです。
十割そばを全部機械で作る「真空機械打ち製法」。
うどん生地を真空でこねる機械でそばを作ると、手打ちではあり得ないしっかりした十割そばが完成。
温かいそばでも切れることがありません。
こんな製法を編み出すとは、さすが木田店主。
ちなみにこちらのお店はお酒のメニューも色々あり、居酒屋使いができるのが素晴らしい。
恐らく今後店舗数が増えていきそうな予感。
ごちそうさまでした。