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"野坂裕彦"總支配人（のさかひろひこ さうしはいにん）【掲載許可濟】2022－11撮影
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"新橋第一飯店内（はたごのなか）"
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"外觀（かまへ）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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"菜譜（こんだて）"
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-
"菜譜（こんだて）"
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-
"菜譜（こんだて）"
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-
"菜譜（こんだて）"
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-
"菜譜（こんだて）"
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-
"菜譜（こんだて）"
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"筯（はし）"
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"茶（ちや）"
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"XO醬（とびきりよきひしほ）"
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"豆瓣辣醤（からみいりそらまめみそ）"
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《燒味拼涼菜（やきものいりのさきづけ）》"餚肉（ぶたにくにこゞり）"の等類（たぐひ）
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《燒味拼涼菜（やきものいりのさきづけ）》大連（だいれん）"蜇皮（くらげ）"
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《燒味拼涼菜（やきものいりのさきづけ）》"蜜汁叉焼（みつがけつるしやきぶた）"
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《燒味拼涼菜（やきものいりのさきづけ）》"蜜汁叉焼（みつがけつるしやきぶた）"
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"是日湯（このひのしるもの）"
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《點心（むしやしなひ）》"鰕蓉韭菜餃（えびとこみらいりかうじ）"
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《點心（むしやしなひ）》"鰕蓉韭菜餃（えびとこみらいりかうじ）"
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《點心（むしやしなひ）》"竹蓀上素捲（きぬがさだけいりゆばまき）"
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《點心（むしやしなひ）》"瑤柱珍珠雞（ほしかひばしとたまごいりのちまき）"
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《點心（むしやしなひ）》"瑤柱珍珠雞（ほしかひばしとたまごいりのちまき）"に中夏（もろこし）の牙籤（つまやうじ）
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《點心（むしやしなひ）》"腊味蘿白糕（ほじゝいりおほねもちひ）"
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-
《點心（むしやしなひ）》"腊味蘿白糕（ほじゝいりおほねもちひ）"
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《追加（つひか》"蜜汁叉焼（みつがけつるしやきぶた）"
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《追加（つひか》"脆皮燒肉（かはつきぶたばらあぶりやき）"
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《本日推介菜（このひのひとしな）》"避風塘炒三鮮（ふねずまひのたみふう、えびほたてあをものいため）"
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《本日推介菜（このひのひとしな）》"避風塘炒三鮮（ふねずまひのたみふう、えびほたてあをものいため）"、鮮鰕（えび）
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《本日推介菜（このひのひとしな）》"避風塘炒三鮮（ふねずまひのたみふう、えびほたてあをものいため）"、鮮瑤柱（ほたてのかひばしら）
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《本日推介菜（このひのひとしな）》"避風塘炒三鮮（ふねずまひのたみふう、えびほたてあをものいため）"、蔬菜（あをもの）
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《當日麪（このひのむぎ）》"金腿湯麪（きんくわハムいりしるそば）"
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《當日麪（このひのむぎ）》"金腿湯麪（きんくわハムいりしるそば）"、金腿絲（しほづけもゝにくせん）
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《當日麪（このひのむぎ）》"金腿湯麪（きんくわハムいりしるそば）"
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《當日甜品（このひのあまみ）》"杏仁豆腐（からもゝのさねどうふ）"
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-
《當日甜品（このひのあまみ）》"杏仁豆腐（からもゝのさねどうふ）"
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《打包（いへづと）》"叉焼酥（やきぶたパイ）"
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《打包（いへづと）》"叉焼酥（やきぶたパイ）"、斷面（きりくち）
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《打包（いへづと）》"鮮奶雞蛋撻（クレムいりたまごのタルト）"
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《打包（いへづと）》"XO醬（とびきりよきひしほ）"
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《打包（いへづと）》"XO醬（とびきりよきひしほ）"御開帖（ぱかッ©毒さま✨.:*ﾟ:.｡:.）
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《打包（いへづと）》"XO醬（とびきりよきひしほ）"
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
有一日（あるひ）、"伏龍鳳雛（よにしられざるてだれ）"ゟ（より）、
「『家全七福酒家』が《新橋第一飯店（しんばしのはたご）》に復活（よみがへ）り、
太陽暦（きりしたんごよみ）十一月中（じふいちがつすゑまで）三割引（さんわりびき）」
との、吉報（よきしらせ、みゝよりなるはなし）。
かくて、前述（くだん）の"伏龍鳳雛（わかもの）"と待合（まちあは）せ、
いざ、《新橋第一飯店（しんばしいちばんはたご）》まで一烟走（まつしぐら）=͟͟͞͞( ๑`･ω･´)。
店頭（みせさき）で莞爾（につか）と歡迎（むかふ）るは、
"野坂裕彦 總支配人（のさかひろひこ さうしはいにん）"本人（そのひと）。
《松坂屋（まつざかや）》裏（うら）に、
『福臨門魚翅海鮮酒家』の屋號（な）で創業當時（あきなひはじめしころ）ゟ（より）、
→"竝木通（なみきどほり）"→"丸之内大厦（まるビル）"に到（いた）るまでの、
紆餘曲折・生々流轉（あれやこれや）、無所不通（よろづ、しらざることなし）。
管待（もてなし）の間隙（あひま）を縫（ぬ）ひ、好機（ころあひ）を窺（うかゞ）ひ、
懐舊談（むかしばなし）と業界噺（このなりはひのうわさ）に百花齊放（はながさく）。
加旃（しかのみならず）、"「鮑參翅肚（あはび・きんこ・ふかひれ・うきぶくろ）」"から、
"潮州菜（てうしうめし）"まで、枚舉（かぞふる）に無暇（いとまあらず）。
熟々（つらつら）その"菜譜（しながき）"を閲覽（ながむ）るに、
「これぞ"正宗粤菜（ほんものゝくわうしうめし）"」と唸（うな）らざるべからず。
この中（なか）に"脆貝云腿旦白炒飯（金華ハムと、、）"とあるを怪訝（いぶか）り、
「"雲腿（うんたい）"とは雲南火腿（うんなんハム）ならず哉（や）？」と詰問（とふ）。
"總支配人（かれ）"應答（いらへ）て曰（いへら）く：
「然（しかり）！
然（さ）れど、往古（かつて）は"金華火腿（きんたい）"が入手困難（てにいれがたく）、
"雲南火腿（うんたい）"以て代替（かはり）にせし名殘（なごり）にて、、」と。
"花膠（うきぶくろ）"の魚種（うを）を問（と）ふに、
「元來（もとより）、"黃花魚（ふうせい・きぐち）"・"鳔膠（にべ）"のものなれど、
"鱘（かぢとほし）"が最良（なにより）。
近來（ちかごろ）、"トヽアバ"の密漁（ぬすみどり）で攢眉蹙額（まゆひそめらる）」と。
"總支配人（このかた）"、
「"鹹魚（ハムユイ、=ほしうを）"は"石首魚（いしもち）"、"魚鳔（うきぶくろ）"は、、」
と辭（ことば）を濁（にご）す。
『聚寶園』で有名（かくれなき）"イチモチそば"聯想（おもはずといふことなし）。
仍（すなは）ち、
築地（つきぢ）・豐洲（とよす）では、"鳔膠（にべ）"を含（ふく）め、
"黃花魚（ふうせい・きぐち）"の等類（たぐひ）を入手困難（てにいるゝはたやすからで）、
"石首魚（いしもち、=シログチ）"以て代用（かはりとな）すが常態（つね）。
「この紅（あか）は？」
と"蜜汁叉燒（かまやきやきぶた）"の顏色（いろ）を問（と）ふに、
「往古（そのかみ）ゟ（より）"食紅（あかきいろづけぐすり）"に厶（ござ）りまする。」
和漢（あちらもこちらも）、往古（いにしへ）ゟ（より）常用（つかはるゝもの）。
かの【本草綱目】にも、
■【本草綱目十五卷】（31/65）：
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> 《燕脂》：
> <釋名>：[赤垔][赤支]
> "燕脂"：起自"紂"、以紅"紅藍花（べにばな）汁"凝作之。
> 調肥飾女面、産於"燕"地、故曰"燕脂"。
> 或作、"[赤垔][赤支]"匈奴人名妻爲"閼氏"、音同"燕脂"。
> 謂、其顏色、可愛如"燕脂"也。
> ........（中畧）........
> <集解>：
> "時珍"曰、"燕脂"有四種。
> 一種以"紅藍花（べにばな）汁"染胡粉而成。
> 乃、《蘇鶚演義》所謂"燕脂"葉似"薊"、花似"蒲"、出西方。
> 中國、謂之"紅藍花（べにばな）"、以"染粉"爲婦人面色者也。
> ........（中畧）........
> 一種以"山燕脂花汁"染粉而成。.....（中畧）.....染帛如"紅藍"者也。
> ........（中畧）........
> 一種以"山榴花（ざくろのはな）汁"作成者、鄭處胡本草中載之。
> ........（中畧）........
> 一種以"紫緋染綿"而成者、謂之、"胡燕脂"、"李●南海藥譜"載之。
> 今、南人多用"紫緋燕脂"畧呼"紫梗"是也。 ※=紫鑛
> 大抵、皆可入血病藥用。
> 又"落葵子（つるむらさき）"、亦、可取汁和粉飾面、亦、謂之"胡燕脂"。
> ........（中畧）........
> <氣味>："甘平無毒"
> <主治>：小兒聤耳，滲汁滴之（《開寶》）。
> 活血、解痘毒（時珍）。
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とある。
第一（ひとつめ）の"紅藍花（べにばな）"は婦人（をんな）の"化粧（けはひ）"、
第二（ふたつめ）の"山燕脂花（←※不詳）"は"染色（そめもの）"、
第三（みッつめ）は"山榴花（ざくろのはな）ゟ（より）抽出（とりいだす）と、、。
して、第四（よッつめ）の"紫緋染綿"は"胡燕脂"とも呼（よ）ばれ、
南人（みなみのたみ）は"紫緋燕脂"、畧（みじかく）"紫梗（しかう）"と號（よびな）す。
周知（あまねくしらる）ゝは、"沒藥（ミルラ、もつやく）"と云ふ名（な）の"藥（くすり）"。
"正倉院（しやうさういん）"に祕藏（ひめおかれ）し"紫鑛（しこう）"に同一（おなじ）。
當日（このひ）の"蜜汁叉燒（みつがけつるしやきぶた）"、
やはりこの顏色（いろ）なくば、"明爐叉燒（つるしやきぶた）"とは難言（いひがたし）。
火候（ひいれ）も巧妙（たくみ）なれば、不能追加（さらにもとめざるべからず）。
"脆皮燒肉（かはつきぶたばらのあぶりやき）"も好吃（よきあぢ）。
扨（さて）、"花膠（うきぶくろ）"。
"是日湯（このひのしるもの）"にも少量（わづか）ながら被使用（つかはる）ゝも、
"魚鰾（うきぶくろ）"特有（ならでは）、
あの、膠黏（はにまとはりつ）かんばかりの"黏彈性（ねばり）"に缺如（かく）。
《點心（むしやしなひ）》の一（ひとつ）として、
"竹蓀上素捲（きぬがさだけいりゆばまき）"なるものを堪能（いたゞく）。
"豆腐皮（とうふのうば）"に捲（ま）かれながら、
唯一無二（ほかにな）き"竹蓀（きぬがさだけ）"の食感（はごたへ・したざはり）も、、。
《本日推介菜（このひのひとしな）》、
"避風塘炒三鮮（ふねずまひのたみふう、えびほたてあをものいため）"：
爰（こゝ）に"避風塘（ひふうたう）"とは、
"蛋民（ふねずまひのたみ）"の居住（すま）ふ颱風（のわけ）避（よ）けの塘（つゝみ）。
調劑（あぢつけ）は"XO醬（とびきりよきひしほ）"。
好吃（よきあぢ）、實言（まこと）、華美（よきあぢはひ）！
"XO醬（かゝるもの）"は名店（よきみせ）の"XO醬（それ）"に限（かぎ）る。 ※IMHO
就中（わきても）、"海鮮（うみのさち）"には好適（このうへなくよくあふ）。
《當日麪（このひのむぎ）》、"金腿湯麪（きんくわハムいりしるそば）"：
"湯（しる）"、淸冽（きよらかにすみわた）り、
"金腿（しほづけもゝにく）"が芳香（かぐはしきかをり）鼻竅（はな）を穿（うが）つ。
風味佳絶（あぢもかをりもよく）、"是日湯（このひのしるもの）"より吉（よい）。
掉尾（いやはて）に《當日甜品（このひのあまみ）》"杏仁豆腐（からもゝのさねどうふ）"。
異朝（うみのかなた）では、"蛇（へび）蛙（かへる）"を大喜歡（おほいにこの）み、
"杏仁豆腐（からもゝのさねどうふ）"は不喜歡（このまれず）。
强（し）ひて言（い）ふなら、温（あたゝ）かき"杏酪（きやうらく）"くらゐ。
【本草綱目二十九卷】（7/67）：
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> 《杏（からもゝ）》：
> ・"核仁（さね）"
> <氣味>："甘苦温冷利"、有小毒。
> 两仁者殺人可以毒狗。
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【隨園食單】(40/62)：
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> 《杏酪（きやうらく）》：
> "杏仁"をつぶして汁を作り、渣（かす）を取り去る。
> 米の粉をまぜ、砂糖を加へて煮る。
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【新編異國料理】(14/27)：
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> 《杏酪（きやうらく）》：
> "藥"に用ゆる"杏仁"を熱き湯に滲し、柔に成たる時、
> 乳鉢に入能（よく）すり、"氷砂糖"を入、隨分あまき程入、分量見はからひ。
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とあるとほり、
"杏仁（からもゝのさね）"は元來（もともとは）"藥（くすり）"。
それに"餹霜（しろきさたう）"加（くは）へたる温（あたゝ）かき飮料（のみもの）こそ、
"杏酪（きやうらく）"と云ふ"甜品（あまみあるひとしな）"。
對照的（かた）や、本朝（うみのこちら）では、
冷（つめ）たき"杏仁豆腐（からもゝのさねどうふ）"が大嗜好（おほいにこの）まれ、
"蛇（へび）蛙（かへる）"を嫌惡（いみきら）ふ者（もの）多（おほ）し。
當家（こちら）の"菜譜（しながき）"にもその等類（たぐひ）は皆無（みあたらず）。
當日（このひ）は奧（おく）の食桌（めしづくゑ）に、
"佛跳牆（あれ）"を堪能（たの）しむ人品骨柄不卑（いやしからざる）翁姥（おきなうば）。
近來（ちかごろ）の「目食耳餐（みためとひとのうわさにたよ）」る黨（ともがら）とは、
「天地懸隔（あめつちほどのたがひ）」。
卑鄙齷齪（まづしくいやし）き蒙（それがし）、
"佛跳牆（かゝるもの）"とは一生無緣（うまれてからはかばにゆくまでゆかりなし）。
《打包（いへづと）》の"XO醬（とびきりよきひしほ）"を含（ふく）め、
對價（あたひ）、大畧（およそ）、九千三百圓也（きふせんさんびやくゑんなり）。
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【暗匣】：富士膠片（Fujifilm）X-T5 無反光鏡可換鏡頭照相機（みらーれす）
【鏡珠】：福倫達（Voigtländer）MACRO APO-ULTRON 2/35 @F2.4～F4
福倫達（Voigtländer）Ultra Wide-Heliar 5.6/12 Asph. @F11