天ぷら 穴子蒲焼 助六 青物横丁店

テイクアウトで１本アナゴ丼のお弁当を買いました。熱々のうちに早速頂きました。 めっちゃ美味しいです！ 野菜の天ぷらが添え物ではなく、本当に美味しいです。 もちろん穴子もふわふわサクサクで、期待通りの穴子でした。 主役も主役以外もしっかり美味しかったです。

東京都品川区、京急線『青物横丁駅』より徒歩5分の場所にある『穴子』蒲焼、天ぷらのお店です 。? ｺﾛﾅ対策は入口のｱﾙｺｰﾙ、店員さんのﾏｽｸ、仕切板、着座での会計です☝️ 本日はﾗﾝﾁﾒﾆｭｰの『助六天丼』を注文‼️ 1,200円と少しお高い感じがしましたが、そのﾎﾞﾘｭｰﾑにびっくり‼️ 価格以上のお得感でした顔 次回は穴子の蒲焼きを注文したいと思います☝️

天ぷらをメインにした居酒屋で変わり種の天ぷらなどもあります。 サクッと軽い感じの天ぷらで、天つゆや塩などをつけなくても美味しくいただけます。 穴子の一本天ぷらの、骨せんべいが旨い！！ 牛すじ煮込みもトロトロで旨かった。 2022/03 鮮魚盛り合わせ 780円（写真は2人前） マグロ、鰯、生タコ、カンパチ、サーモン 生タコがコリコリで甘くて旨いしカンパチはコリコリでは無くねっとりとした甘みがあって美味しい 新空豆と芝えびのかき揚げ 380円 エビがプリプリで甘く空豆の風味が良くあっている 大根おでん天ぷら 180円 出汁がしっかりとしみ込んでいるおでんを天ぷらにしていて今までに無い感じで、なんかありで美味しいちょっとはまるかも... 穴子一本天ぷら 780円 ふっくらとした穴子 シーザーサラダ 780円 牛スジ煮込み 480円 大根、人参、ゴボウ野菜がゴロッと入っていて、そこからしっかりと出汁が出ていて美味しい なめらか揚げ豆腐半丁 250円 外がカリっとしていて中の豆腐の部分がトロッとしていてこれ美味しい エイヒレ炙り　380円 今日はスタッフが少なかったのか、料理の提供が遅かった

穴子料理、天ぷらを中心に、創作料理もあります。 値段もリーズナブルだと思います。 メニューに無い料理もあるので、お店の壁を見渡す必要があります。 会計の時に、〆のラーメンがあるのに気付きました。 次回、伺ったら食べてみたいです。

Friendly staff, good food, prompt service, reasonable prices. Has a casual, relaxed atmosphere. Seems like a place where locals come to meet and catch up.

The anago was good. Everythibg else same as the normal chain izakayas. They have funny unique drinks though, like yoghurt-hi and something else. The staff had mistakenly brought us someone else's order twice, said sorry and the foods will be for free but in end still charged on our reciept.

Delicious food and very friendly staff. Nice atmosphere surrounded by local people. Menu was only available in Japanese but the staff tried their best to communicate with us and it eventually worked out very well! Would highly recommend.

Actually, I hesitated to enter, because Sukeroku Sakaba was, on the outside, much brighter than other establishments along the way. In the quest for alley fare, my bias is against places that seem to call too much attention to themselves. It's also a red flag when staff step outside with the intent of luring customers in. But in this case, I used the opportunity to ask if the anago (穴子) was domestic or imported. True or not, the answer was domestic, and on impulse I decided to go in. As a solo diner, I got a counter seat with a good view of the chefs. My seat was also near the entrance, so I could see what sort of clientele Sukeroku Sakaba was attracting. It was encouraging to observe that this was not just a bar/restaurant for office workers after hours, and for couples on dates, but also, that families with children were coming in. Arrivals were greeted with a rousing combination of irasshaimase (いらっしゃいませ, a polite welcome) and otsukaresama deshita (お疲れ様でした, which is hard to translate, but I like to render it as, "You've exhausted yourself honorably." It's a common phrase where I work). The attached pictures are worth more than my 1000 words. The tempura batter was light, accenting the vegetables' natural flavors instead of burying them in salt or fat. The wasabi seemed to be freshly ground instead of coming out of a tube, and had a nice texture and taste. Sake choices included two selections from Fukushima Prefecture: Homare (ほまれ), which I sometimes have at home, and a more expensive one (second from the left on the photographed list) with a kanji that's not even in my dictionary. It was delicious, and generously poured, as shown. I was tempted to feel annoyed by only two things: (1) Even though I was ordering in Japanese, one guy always wanted to answer in English. More commonly, I'll get a profuse apology if waitstaff start in English and I answer in Japanese. But it dawned on me that he was doing exactly what I like to do: speak in a second language. Now, as a result, I believe that a guest who does not speak Japanese will do fine at Sukeroku Sakaba. (2) It seemed to take a long time to get the bill after I asked for it. But, again, it dawned on me: I was in no hurry to leave, because I was enjoying the atmosphere of both the kitchen and the dining space. I was just trying to free up a seat as traffic was picking up. But they were doing me the favor of not rushing me out. There are lots of competing places in this neighborhood, and I certainly like to try new things, but I can also imagine coming back here for drinks and nibbles.