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外観。今日もよろしくお願い致します。
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ミントティーと暑かったでしょう？と団扇を貸してくださいました。
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セッティング見ると、ワクワクしますね！
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まずは冷え冷え生ビール！
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冷たい茶碗蒸し。中は百合根と車海老。上にはじゅんさいとウニとオクラを冷たい餡でとじました。
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お椀の準備。お出汁大好きなのでウキウキです。
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鱧の真薯と水なす。真薯の上にはつる菜、人参、柚子、梅肉。
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お造り。タコ、イカ、ヒラメ、シマアジ、鱧の湯引き。刺身醤油と生姜ポン酢にすりごまをたっぷりと。
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冷酒のおすすめを伺ったら、ご主人の故郷滋賀県の松の司を勧めていただきました。
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穴子の蒸し寿司。熱々！
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鮎の塩焼き、蓼酢ソース。しば漬けおろしはお口直しに。美山の鮎は最高に美味！
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鮎の山椒炊き。箸休めにくださいました。
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八寸。ほうれん草にズイキと松の実、枝豆、もずくには生クラゲ、山玄茶玉子、ローストビーフには粒マスタード、揚げとうもろこし、タコの柔らか煮、枝豆、バイ貝、なると金時甘露煮、サバの生鮨。
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鱧の唐揚げ。衣が超サクサク！山椒のソースが美味しい！お皿はナマズだそうです！
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炊合せ。三度豆、とうがん、鴨のつみれ、餅麩、新生姜。
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ごはんのお供がスタンバイ！
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ご主人の故郷、滋賀産のお米。精米したてでツヤツヤ！
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まずはストレートで。甘くてモチモチ！その後は能登の塩、梅干しとご主人のご飯のお供攻撃です！どれも美味しくて困っちゃいました！
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うすたれ（八丁味噌の上澄み）の具はシジミ。香の物は胡瓜の糠漬け、梅干し、沢庵、昆布の佃煮。（佃煮は細かく擦って5時間煮込むそう。）
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招福楼に通っていた人は絶対好きな鰻の佃煮。もちろん出してくださいました。
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ジャコとほぐした鯛をご飯に乗っけて。美味しいに決まってます。
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デザートはピンクグレープフルーツとシャインマスカット、ブランデーのゼリー。
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余ったピンクグレープフルーツは絞ってジュースに。もちろん少しアルコールが効かせてあります。
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わらびもち！これまたトロトロで美味しかった！
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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
食事内容と感想は画像に添えてます。
今回も美味しかった！
一緒に行った母は今回も歩いてバテてました。
次は秋に行きたいです！