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用賀駅からすぐ。
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ビルのB1F。
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サントリー プレミアムモルツ
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先付
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胡麻豆腐と車海老
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八寸
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鰹の握り/とこぶし煮/真鯛の子/車海老/稚鮎の塩焼き/筍のそら豆和え？
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茹で蛍烏賊
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味噌田楽
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佐藤
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お椀
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淡路の鱧/よもぎ豆腐/じゅんさい
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おこぜのお造り
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白ワインと一緒に～
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DOMAINE THIBERT POUILLY-FUISSE 2007 フランス
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香り豊かで、重厚感がある味わいのシャルドネ
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おこぜの尾の唐揚げ
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海老しんじょう たらの芽、ふきのとうの天ぷら
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表面はぱりっと、中はふんわりとじゅ～しぃ～
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季節の炊き合わせ
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筍/蛤/じゅんさい/揚げ出汁豆腐
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お新香
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紀伊勝浦産の真鯛
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鯛茶
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最初はそのままごはんにくるんで
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このままでも十分いけますが・・・
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お出汁をかけて、さらさらっと。
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板さんに、「おかわりいる？」って言われたので
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季節の水菓子
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おとなの味、ふきのとうアイス/パイナップルと紅ほっぺ。
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板さん特製桜餅
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伊豆桜の葉の風味が豊かで～
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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
【2011.04】
4月26日、昨年は『あざみ野 うかい亭 』でしたが、
今年の結婚14回忌の食事会はこの『花邑』と
決めていました。
板さん、女将さんと楽しい会話ができるようにと
カウンター席に予約を入れました。
おまかせコースのみ、1人6,500円から～。
■サントリー プレミアムモルツ
■先付
弾力のある胡麻豆腐と車海老。
お出汁のジュレがかかって。
■八寸
春の彩り。
鰹の握り
とこぶし煮
真鯛の子
車海老
稚鮎の塩焼き
筍の木の芽和え？かな。
味噌田楽
茹で蛍烏賊
■佐藤 芋
もちろん、ロックで。
■お椀
脂の乗った淡路の鱧。
ふんわりと、梅肉を添えて。
弾力があるよもぎ豆腐、風味豊かで。
しゃきしゃきの食感のじゅんさい。
■おこぜのお造り
これで1人前。
なんと贅沢な。
肝と皮も。
白ワインと一緒に～
■DOMAINE THIBERT POUILLY-FUISSE 2007 フランス
ティベール プイィ・フュイッセ ヴィエーユ・ヴィーニュ
香り豊かで、重厚感がある味わいのシャルドネ。
日本料理には少し重たいイメージがありますが、
料理一つ一つ下味がしっかりしているので、十分合いました。
おこぜのお造りにも。
■おこぜの尾の唐揚げ
■海老しんじょう たらの芽、ふきのとうの天ぷら
桜塩か天つゆで。
この海老しんじょう、最高に美味しかった。
表面はぱりっと、中はふんわりとじゅ～しぃ～。
海老の風味と・・・内緒。
■季節の炊き合わせ
しゃきしゃきの筍。
味が濃い。
蛤のうまみと揚げ出汁豆腐。
お出汁も完食。
■お新香
特製ちりめん山椒が美味しい。
帰り際に、お土産で頂きました。
■鯛茶
紀伊勝浦産の真鯛。
色鮮やか、桜鯛。
胡麻味噌だれで和えて。
最初はそのままごはんにくるんで。
このままでも十分いけますが・・・
お出汁をかけて、さらさらっと。
板さんに、「おかわりいる？」って言われたので、
即答で「はい！」。
美味しい～～
■季節の水菓子
おとなの味、ふきのとうアイス。
付け合わせに、パイナップルと紅ほっぺ。
■板さん特製桜餅
甘さ控えめ、好きなつぶあん。
伊豆桜の葉の風味が豊かで～
春の彩りとやさしい味わい。
それぞれの素材の強みを活かし、
決して単一で主張し過ぎないまとまりのある
日本料理でした。
板さんと女将さんとのフレンドリーな会話。
いいお悔やみ（記念日？）の食事会となりました。
※ダイジェスト版はこちらをご覧ください。
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http://ameblo.jp/kuishinbou33/entry-10878036756.html