-
【H27.3.4】先ずは泡から。。
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-
【H27.3.4】先ずは泡から。。
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-
【H27.3.4】先ずは泡から。。
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【H27.3.4】先付け。
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【H27.3.4】造り（長崎本鮪・青森鮃・島根間八・静岡ほうぼう）。
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-
【H27.3.4】造り（長崎本鮪・青森鮃・島根間八・静岡ほうぼう）
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【H27.3.4】牡蠣のオイル漬け８００円。
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【H27.3.4】牡蠣のオイル漬け８００円。
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【H27.3.4】鹿児島竹の子の熊本醤油焼き７００円。
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【H27.3.4】鹿児島竹の子の熊本醤油焼き７００円。
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【H27.3.4】阿波尾鶏つくね柚子味噌焼き８００円。
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【H27.3.4】出し巻き７００円。
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【H27.3.4】ポテサラ凍りフォアグラかけ７００円。
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【H27.3.4】ラムチョップの西京焼き１６００円。
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-
【H27.3.4】ラムチョップの西京焼き１６００円。
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【H27.3.4】シャルトロン・エ・トレビュシェ・モンタニィ・プルミエ・クリュ “レ・ブーショ” 2011。
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【H27.3.4】竹の子と葱の牛スジ腐１５００円。
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-
【H27.3.4】竹の子と葱の牛スジ腐１５００円。
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【H27.3.4】シャルトロン・エ・トレビュシェ・モンタニィ・プルミエ・クリュ “レ・ブーショ” 2011。
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【H27.3.4】縮みほうれん草と子持ち昆布のお浸し８００円。
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-
【H27.3.4】常陸牛イチボ炭焼き３２００円。
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-
【H27.3.4】常陸牛イチボ炭焼き３２００円。
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-
【H27.3.4】常陸牛イチボ炭焼き３２００円。
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-
【H27.3.4】常陸牛イチボ炭焼き３２００円。
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【H27.3.4】讃岐バーク豚肩ロース炭焼き１６００円。
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-
【H27.3.4】讃岐バーク豚肩ロース炭焼き１６００円。
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-
【H27.3.4】讃岐バーク豚肩ロース炭焼き１６００円。
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-
【H27.3.4】からすみ大根１０００円。
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-
【H27.3.4】蔵尾ポークのメンチカツ８００円。
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-
【H27.3.4】蔵尾ポークのメンチカツ８００円。
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【H27.3.4】レ・ドメーヌ・ポール・マス クロード・ヴァル 赤2013。
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-
【H27.3.4】合鴨と上州葱の治部煮１５００円。
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-
【H27.3.4】合鴨と上州葱の治部煮１５００円。
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【H27.3.4】太刀魚と菜の花の山椒焼き１３００円。
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-
【H27.3.4】太刀魚と菜の花の山椒焼き１３００円。
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-
【H27.3.4】太刀魚と菜の花の山椒焼き１３００円。
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-
【H27.3.4】薩摩軍鶏の炭焼き１６００円。
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-
【H27.3.4】薩摩軍鶏の炭焼き１６００円。
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-
【H27.3.4】薩摩軍鶏の炭焼き１６００円。
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【H27.3.4】オマール海老と鱈白子 牡蠣とアメリケーノのソース２６００円。
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-
【H27.3.4】オマール海老と鱈白子 牡蠣とアメリケーノのソース２６００円。
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-
【H27.3.4】オマール海老と鱈白子 牡蠣とアメリケーノのソース２６００円。
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-
【H27.3.4】オマール海老と鱈白子 牡蠣とアメリケーノのソース２６００円。
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【H27.3.4】本鱒の棒寿司９００円。
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【H27.3.4】本鱒の棒寿司９００円。
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-
【H27.3.4】甘味三種。
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【H27.3.4】干し柿とラム酒のアイス４００円。
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【H27.3.4】あまおうのブリュレ４００円。
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-
【H27.3.4】黒豆鯛焼き４００円。
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-
【H27.3.4】黒豆鯛焼き４００円。
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-
【H26.12.13】ブルゴーニュのブランから。。
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-
【H26.12.13】ブルゴーニュのブランから。。
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-
【H26.12.13】突き出し。
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【H26.12.13】お造りは本鮪（長崎）・金目鯛（神奈川）・やいと羽太（沖縄）。
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-
【H26.12.13】お造りは本鮪（長崎）・金目鯛（神奈川）・やいと（沖縄）。
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-
【H26.12.13】羽太と聖護院蕪の炊き合わせ。
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-
【H26.12.13】羽太と聖護院蕪の炊き合わせ。
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-
【H26.12.13】羽太と聖護院蕪の炊き合わせ。
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-
【H26.12.13】ずわい蟹の甲羅焼き。
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-
【H26.12.13】ずわい蟹の甲羅焼き。
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【H26.12.13】広島牡蠣と鱈白子の柚子釜グラタン。
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-
【H26.12.13】広島牡蠣と鱈白子の柚子釜グラタン。
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-
【H26.12.13】鰤の棒寿司。
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【H26.12.13】鰤の棒寿司。
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【H26.12.13】美味しいお茶で〆ます。
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-
【H26.12.13】
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【H26.11.1】時期的に、やはり牡蠣でしょう♪
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【H26.11.1】本日はシャブリで戴いてみます♪
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【H26.11.1】
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【H26.11.1】芸の細かさはお見事です。
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-
【H26.11.1】牛タンと下仁田葱の肉じゃが。
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-
【H26.11.1】牛タンと下仁田葱の肉じゃが。
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-
【H27.1.14】明けましておめでとうございます♪
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-
【H27.1.14】明けましておめでとうございます♪
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-
【H27.1.14】明けましておめでとうございます♪
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-
【H27.1.14】明けましておめでとうございます♪
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-
【H27.1.14】明けましておめでとうございます♪
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-
【H26.8.30】ブルゴーニュ アリゴテ。ピエールルイベルサン。
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-
【H26.8.30】突き出しは鮪の角煮にカリフラワーのソース。山椒がアクセント。
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-
【H26.8.30】お造りは北海道産の鮃。一晩のみ熟成。
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-
【H26.8.30】鮃はお塩で戴きます♪
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-
【H26.8.30】秋刀魚と茄子の塩焼き。
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-
【H26.8.30】秋刀魚と茄子の塩焼き。
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-
【H26.8.30】秋刀魚と茄子の塩焼き。
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-
【H26.8.30】鰻の白焼き・漬山葵・山椒昆布。
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-
【H26.8.30】鰻の白焼き・漬山葵・山椒昆布。
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-
【H26.8.30】金目のかぶと焼き。
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-
【H26.8.30】金目のかぶと焼き。
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-
【H26.8.30】金目のかぶと焼き。
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-
【H26.8.30】秋刀魚の棒鮨。絶品！
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-
【H26.8.30】秋刀魚の棒鮨。絶品！
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-
【H26.4.13】群鬼会。
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-
【H26.4.13】ドメーヌ・デュ・ムーラン・カミュ
ミュスカデ セーヴル・エ・メーヌ シュール・リー。
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-
【H26.4.13】ドメーヌ・デュ・ムーラン・カミュ
ミュスカデ セーヴル・エ・メーヌ シュール・リー。
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-
【H26.4.13】ドメーヌ・デュ・ムーラン・カミュ
ミュスカデ セーヴル・エ・メーヌ シュール・リー。
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-
【H26.4.13】ドメーヌ・デュ・ムーラン・カミュ
ミュスカデ セーヴル・エ・メーヌ シュール・リー。
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.4.13】群鬼会の皆さまと♪
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-
【H26.3.12】ちょうど３年目の龢nagiさん。
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-
【H26.3.12】ちょうど３年目の龢nagiさん。
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-
【H26.3.12】ちょうど３年目の龢nagiさん。
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-
【H26.3.12】ちょうど３年目の龢nagiさん。
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-
【H26.3.12】ちょうど３年目の龢nagiさん。
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-
【H26.3.12】ちょうど３年目の龢nagiさん。
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-
【H26.3.12】ちょうど３年目の龢nagiさん。
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-
【H26.3.12】ちょうど３年目の龢nagiさん。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.8.15】お盆も元気に営業中。
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-
【H25.7.10】先ずはハイボールから。
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-
【H25.7.10】鱧と胡瓜の土佐酢和え。
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-
【H25.7.10】鱧と胡瓜の土佐酢和え。
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【H25.7.10】鱧と巨峰の天婦羅。
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-
【H25.7.10】鱧と巨峰の天婦羅。
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-
【H25.7.10】鱧と巨峰の天婦羅。
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-
【H25.7.10】鱧と巨峰の天婦羅。
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-
【H25.7.10】鱧と巨峰の天婦羅。
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-
【H25.7.10】鱧と巨峰の天婦羅。
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-
【H25.7.10】オマール海老と夏ふぐの白子焼き・西京みそのアメリケーヌ。
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-
【H25.7.10】オマール海老と夏ふぐの白子焼き・西京みそのアメリケーヌ。
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-
【H25.7.10】オマール海老と夏ふぐの白子焼き・西京みそのアメリケーヌ。
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-
【H25.7.10】オマール海老と夏ふぐの白子焼き・西京みそのアメリケーヌ。
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-
【H25.7.10】オマール海老と夏ふぐの白子焼き・西京みそのアメリケーヌ。
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-
【H25.7.10】穴子白焼き。
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-
【H25.7.10】穴子白焼き。
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-
【H25.7.10】エルヴェ・ケルラン アリゴテ２００９。
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-
【H25.7.10】〆に日本酒を戴きました。。
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-
【H25.7.10】
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-
【H25.7.10】本日のメニューでした♪
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-
【H25.4.6.食べログoff会】
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-
【H25.4.6.食べログoff会】
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-
【H25.4.6.食べログoff会】クレマン・ド・ブルゴーニュ・ブラン・ド・ブラン・シャンパン方式・カーヴ・ド・マンセイ。
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-
【H25.4.6.食べログoff会】クレマン・ド・ブルゴーニュ・ブラン・ド・ブラン・シャンパン方式・カーヴ・ド・マンセイ。
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-
【H25.4.6.食べログoff会】
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-
【H25.4.6.食べログoff会】
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-
【H25.4.6.食べログoff会】クレマン・ド・ブルゴーニュ・ブラン・ド・ブラン・シャンパン方式・カーヴ・ド・マンセイ
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-
【H25.4.6.食べログoff会】
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-
【H25.4.6.食べログoff会】
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-
【H24.9.20】銀杏・鰤・里芋・秋刀魚・トロ・鮃・鱧。
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-
【H24.9.20】銀杏・鰤・里芋・秋刀魚・トロ・鮃・鱧。
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【H24.7.11】付きだしは稚鮎。ソースはトウモロコシでしたでしょうか。
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【H24.7.11】稚鮎の苦みとソースの甘みの、不思議なハーモニー。
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【H24.7.11】すじあら。鹿児島産。
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【H24.7.11】すじあら。添えられた山葵の漬け？美味しい♪
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【H24.7.11】出し巻き玉子。
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【H24.7.11】京都大原の焼き野菜。
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【H24.7.11】焼き野菜。大量です。
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【H24.7.11】焼き野菜のソースは雲丹。美味♪
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【H23.7】夏の広瀬川の夕暮れ。木陰で暫し涼む。
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-
【H23.7】萩原朔太郎氏銅像。
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【H23.7】長くて先の細いお箸です。繊細。
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【H23.7】カウンター上。
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【H23.7】先ずは、オールドパーのハイボール。
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【H23.7】先付け。白身魚揚に辛めのお味噌。
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【H23.7】２杯目。オールドパーの水割り（笑）。
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【H23.7】造り。「鱧の落とし」と「松葉鰈」。同じ器に呈される。
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【H23.7】栃木の超辛口純米「大那」。
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【H23.7】焼物先ずは「京都大原焼き野菜」。
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【H23.7】お猪口二つ並べてみる。
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【H23.7】「ロブスターの雲丹焼き」。焼かれた雲丹の薫りが中枢を擽る。
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【H23.7】「ロブスターの雲丹焼き」。豪快に盛られた雲丹と「大那」との相性も良し。
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【H23.7】カウンターから観える風景。めっきり人通りは少ない。
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【H23.7】焼酎の種類も多いようだが、日本酒も数々ある。
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【H23.7】お料理のメニュー。
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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
【H27.3.4】
野獣２匹に美女ひとり。
予約して平日のお邪魔です。
先ずは泡から始めましょう♪
この日は
「野獣その１」が
美女にお世話になったということで
沢山のご馳走をオーダーです！
■造り（長崎本鮪・青森鮃・島根間八・静岡ほうぼう）。
■牡蠣のオイル漬け８００円。
■鹿児島竹の子の熊本醤油焼き７００円。
■阿波尾鶏つくね柚子味噌焼き８００円。
■出し巻き７００円。
■ポテサラ凍りフォアグラかけ７００円。
■ラムチョップの西京焼き１６００円。
■竹の子と葱の牛スジ腐１５００円。
■縮みほうれん草と子持ち昆布のお浸し８００円。
■常陸牛イチボ炭焼き３２００円。
■讃岐バーク豚肩ロース炭焼き１６００円。
■からすみ大根１０００円。
■蔵尾ポークのメンチカツ８００円。
■合鴨と上州葱の治部煮１５００円。
■太刀魚と菜の花の山椒焼き１３００円。
■薩摩軍鶏の炭焼き１６００円。
■オマール海老と鱈白子 牡蠣とアメリケーノのソース２６００円。
■本鱒の棒寿司９００円。
■黒豆の鯛焼き４００円。
■干し柿とラム酒のアイス４００円。
■あまおうのブリュレ４００円。
物凄い勢いでオーダーを繰り返す「野獣その１」。
テーブルの対岸で
その様子をドキドキしながら見守る「野獣その２」。
まさか全メニュー制覇するのではないかと。。
気が付いた時には
テーブルには溢れんばかりのお料理で立錐の余地もありません！
そして
お腹パンパンに膨れ上がった早春の一夜でした(^^ゞ
ご馳走さまでした♪
【H26.12.13】
この日は
既にハシゴ３軒目です(笑)。
先ずは
ブルゴーニュのブランから。。
■お造りは本鮪（長崎）・金目鯛（神奈川）・やいと羽太（沖縄）。
■羽太と聖護院蕪の炊き合わせ。
■ずわい蟹の甲羅焼き。
■広島牡蠣と鱈白子の柚子釜グラタン。
■鰤の棒寿司。
全てが絶品！
〆の棒寿司は
江戸前だけが寿司ではないと再認識させられます。
進化する完成度
という言葉は存在しませんが
相応しい形容詞が見付かりません。
そして
いつものように
今回もまた拉致されてしまいました。。
つづく。。
ご馳走さまでした♪
【H26.11.1】
軽く一杯やりに寄りました♪
が
例によって
ボトルを開けてしまいます（笑）。
■広島産牡蠣のオイル漬け
■牛タンと下仁田葱の肉じゃが
など。。
旬の素材を戴いてみます。
カウンター席にて
独りのんびりとワインを戴いていると
急に
大きな男の人が現れて
拉致されてしまいました。。
つづく。。
【H27.1.14】
明けましておめでとうございます♪
その後
何度かお邪魔していますが
とりあえず省略致します(^^ゞ
【H26.8.30】
この日は既に２軒目なので
ブルゴーニュのアリゴテで始めます♪
突き出しは
マグロの角煮にカリフラワーのソース。
山椒のアクセントがなかなか憎いです。
秋刀魚の塩焼きの
骨はカリカリで
頭から全て口にすることが出来ます。
そして身はジューシー！
秋刀魚の持ち味を十二分に生かした一皿。
いやはや恐れ入りました。
鰻の白焼きは
蒸さない関西風です。
見た目では分かりませんが
噛み締めると甘みがジワッと拡がります。
噛む度に甘みが拡がりアリゴテとの調和を堪能致します。
脂のノリも良く焼き目の食感が嬉しいです。
関東の蒸された白焼きも良いですが
こんな風に仕上げられると関西風のファンになりそうです。
金目の兜は
鯛の旨みを上手く引き出しています。
淡泊なのに後を引く旨さ。
臭いやクセが全くなく美味しく戴けます。
〆に秋刀魚の棒寿司。
脂のノリが良く粘度の高いシャリともよく合います。
今夜も美味しい龢nagiさんでした♪
【H26.4.13】
この日は
群鬼会でお邪魔です♪
皆さんの
レビューをご覧下さいませ（笑）。
【H26.3.12】
当日予約が取れず
ちょっと遅い時間に寄ってみました。。
震災の後にオープンしたので
あれから３年目になったのですね。
ちっょと
美味しいウイスキーを戴いて〆てみました♪
【H25.7.10】
群鬼会off会以来の再訪。
お仕事の帰りに寄り道です。
一雨降りましたが
その分余計に蒸し暑い前橋。
広瀬川の涼んだ風を感じながら此方のお店へ。。
■鱧と胡瓜の土佐酢和え。
■鱧と巨峰の天婦羅。
■オマール海老と夏ふぐの白子焼き・西京みそのアメリケーヌ。
■穴子白焼き。
などなど。
ブルゴーニュのアリゴテと合わせてみます。。
鮑の肝ソースが激ウマでした。
白子を包むオマールのソースも絶品です。
ふっくら厚焼き白焼きも最近の自分の中ではNo.1です♪
広瀬川を望む
前橋の名店となりましたね(^^)/
今日のご主人の一言
「忙しいと火傷しないけど、暇だと火傷するかもしれない(笑)」
【H24.9.20】
近くのお店で出前を取りました（笑）。
・銀杏
・鰤焼き物
・里芋
・秋刀魚刺身
・トロ
・鮃
・鱧
バーボンで
一杯やリながら美味しくつまみました。
銀杏は初物でしょうか。
秋刀魚は
異常に脂がのっていて炙りが入っていました。
トロも美味しかったです♪
しめて２５００円でした。
ご馳走さまでした♪
【H24.7.11】
ボブとの前橋での会食。
３軒目は人気のnagiさん。
お店を覗くと珍しくお客さんは誰も居ません。
久しぶりの入店です♪
が
残りあと３０分とのことです(涙)。
此方のお店でしたらそれでも全く構いません！
突き出しは稚鮎です。
コーンスープ様の
甘みある美味しいソースが掛けられています。
優しく揚げられた稚鮎。
独特の品の良い苦みと
このソースが相まってバランスの良い一品に仕上がっています。
稚鮎自体も美味しいです。
お造り
すじあらは鹿児島産。
品良いですが
ちょいと肉厚に捌かれたすじあら。
あらあら美味しい。。(笑)。
上品な白身の旨み
その厚さのため更に旨さが増すような気がします。
蛋白質。
日本酒と合わせたい逸品。
添えられた
細く千切りされた漬けた山葵でしょうか
これなども酒のアテに持ってこいです。
出し巻き玉子。
お出汁加減がよいですね。
何にも浸けなくでも全く美味しい。
そして
お決まりの京都大原焼き野菜。
何だか大量です（笑）。
では端から。。
むにゃ、むにゃ。。
むむっ
コーンは激甘ですが
他のお野菜は
以前より感じる甘みが弱いでしょうか。
閉店間際だったので急がせちゃいましたかね。
こちらも急いでお口の中へ。。
そろそろ閉店のお時間です。
変な時間にお邪魔してしまいましてお騒がせ致しました。
ご馳走さまでした♪
【H23.7】
週末の７時に予約。
広瀬川沿いの舗道を歩くと
猛暑の夏ではありますが
その木陰のおかげで一服の清涼感を味わうことが出来ます。
店の入り口に気付かず
思わず隣の店に入ってしまうところでした（笑）。
テーブル席
カウンター席ともに我々を除いて立椎の余地もありません。
人気のお店なのでしょう。
テーブル席では中年男性集団が盛り上がっています。
カウンター席に着いて
お酒のメニューに目を通します。
猛暑の中
ビールを戴くのが常なのでしょうが
最初のページに書かれた山崎やオールドパーといったハイボールが気になります。
ページを捲ると日本酒や焼酎のラインナップも豊富です。
先ずは
オールドパーのハイボールを戴きましょう。
少し遅れて前菜の提供です。
ご主人が色々と説明してくれますが店内の喧騒に掻き消されてしまいます（笑）。
揚げた白身魚に辛めの味噌が掛かっています。
この味噌がなかなかの曲者で変わった食感も愉しむことが出来ます。
お料理のメニューを眺めながら幾つかまとめてお願いしてみましょう。
オールドパーのハイボールを飲み干すと
次に同じもので水割りを戴きます。
相変わらず美味い酒です。
「鱧の落とし」と「松葉鰈」が同じ器に載って運ばれます。
鱧を豪快に口に運んでみます。
噛み進むにつれ口の中でふわふわと溶けだします。
淡白な味わいではありますが噛むほどに深みを感じます。
松葉鰈お刺身
何しろ見た目から説得力を感じる色合いです。
赤身部分と白身部分との綺麗な縞模様。
ねっとりした食感
次第に感じる独特の濃い旨み。
そのまま口に運んでも十二分に愉しめます。
少ない量ではあるが貴重な一品ですね。
ならば
日本酒をお願いしてみましょう。
栃木の純米・超辛口「大那」。
出てきた徳利とお猪口を見てハッとします。
なんという素敵なコンビなのでしょう！
可愛い徳利に粋なお猪口。
このコンビにはやられました。。
甘口と間違えるほど口当たりは良いですが
キレが抜群なため全くお料理の邪魔をしません。
さすがの超辛口です。
焼き物
先ずは「京都大原焼き野菜」。
雲丹のバーニャカウダーが付きて来ます。
これは野菜の種類も多く食べ応えがあり
バーニャカウダー、塩、またはそのままと、様々な食べ方が愉しめます。
この雲丹のバーニャカウダー
雲丹独特の香りを愉しめますが
全くクセがなく
野菜の邪魔をせず野菜の味をしっかり味わえます。
というのも
焼かれることにより野菜のそれぞれの味がより強く主張されていることも要因なのでしょう。
続いての焼き物は「ロブスターの雲丹焼き」。
贅沢な一品です。
焼かれた雲丹の芳ばしい薫りが中枢の神経を一気に擽ります。
焼きを入れた雲丹は旨みやコクが凝縮されそのまま食べても美味しいですし
旨みの強いロブスターと合わせても
また先の超辛口と合わせても
口の中でとろける味わいは薫りとともに至福の時へと導いてくれます。
そして
口の中に残る香りもまた上品であります。
付け合わせの茗荷もいい感じに手が加えられています。
お客さまが少し退けて来たのでご主人とお話を交わします。
東京で修行されて
今年の震災騒ぎの中オープンされたようです。
当初は
なかなか大変だったことでしょう。
初めてお邪魔させて頂きましたが
カウンター越しにお料理を作られているので若干の暑さを感じました。
それもまた
猛暑の夏を実感できるのかもしれませんね。
何より
美味しいお料理にお礼を云いたくなるひと時でした。
ご馳走さまでした♪