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鴨の出汁でオマールを煮たもの？
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熟成させたお造り
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椀
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八丁味噌で煮込んだ猪肉のロールキャベツと赤ワインで煮込んだ鰻の頭
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しのはら定番の八寸（手前はけいじ）
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諸子と原木椎茸
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焼く前の諸子
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諸子と原木椎茸とツケダレ2種類
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スッポンの立田揚げと香箱蟹を老酒漬にして揚げたもの
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アップ
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熟成肉と鴨、タスマニアマスタードを添えて
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猪肉丼とあろうかな（烏骨鶏）の温泉卵
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あろうかなの卵（烏骨鶏）
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水物
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抹茶
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夜に行きました。
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アップ
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お造り
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アップ
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アップ
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鮎と餅米
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椀物
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アップ
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八寸
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アップ
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アップ
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アップ
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アップ
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ウナギ
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アップ
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アップ
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韓国産と日本産の鱧
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鍋
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アップ
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アップ
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スッポンの肝を凍らせ削ったもの
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スッポン鍋（メス）
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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
三回目
今回はジビエを中心に料理を構成してもらった。若干？（かなりチャレンジをしていたのでこればかりは仕方ない）って料理もあったのだが総じてホスピタリティーはこのお店に敵うお店は多分知らない。お造り、椀、八寸はこの形でいいのではないかと思う。料理の量はこんな感じでよろしくお願いします。ご主人はまだ迷いがある模様ですがまだ若いのでもう少し色々試してもいいのではと思います。
今回美味しかったのは熟成させたお造りと、椀ものと八寸、スッポンの立田揚げ。熟成肉とタスマニアマスタードかな
御馳走様でした。
またよろしくお願いします。
今回は鱧比べで伺う。
相変わらず美味いな。（まだ2回目だけど）ただちょっと冒険をしていない安定した料理が多かったなフォアグラはフレンチを食べている人間からするともう少し頑張って欲しいが悪くは無い個人的には「茄子の入った椀」「お造り」「鮎と餅米」「八寸」のフォアグラと海老以外と鰻と「水物」（最初のもの）が素晴らしかった。量が凄かったとの事（自分が来る前は）だがもう少し[b:バリエーションを増やしつつ量も多め]にしてもらえると有り難い。野性味あふれる料理と確りした会席の料理が両方あると面白いかと思う（少し癖があっても自分（旬のものでそこでしか食べれないものが最良だが）が美味しいと思ったものを今後は試しに何品か入れてみると良いのかと思います。）
でも安定感もあり美味しいかったので[u:冒険と量]かな今後の課題は！
御馳走様でした。
山玄茶で修業されて若くして独立したホープとの事。
今回は特別メニューのスッポン尽くし、雄のスッポンで身を中心に食べ、雌のスッポンで鍋を頂く
やはり想像以上に濃厚なスッポンとその色々な料理の数々。
どの料理も基本的な所を確り押さえつつ色々試行錯誤の後が見られとても濃厚な時間を過ごさせて頂いた。
特にスッポンの色々な部位を串に刺して一本一本ご主人が焼いてくださりそれを塩だったりタレだったりで食すのは贅沢の極み、その後に鍋もあるのは本当に贅沢すぎて幾らかかるのか心配になったがそれほど行ってなくて寧ろ安すぎると思ったくらいではある。
安さの理由はいろいろあるがそれにしても好奇心おう盛なご主人で今後方向性がある程度決まってこれば日本料理界をリードする料理人になる事は間違いないだろう。
3年後くらいが1番脂がのっていると思うので伺いたいと思っています。
御馳走様でした。
楽しみ楽しみ!！