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菊姫の活性酒
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ホタル烏賊の茶碗蒸しと茸の酢の物
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蕪と河豚の鱈の白子ソーストリュフ添え
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蓮根饅頭の蟹餡掛け
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お造り ソイ・数の子の烏賊巻・海老
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蟹・筍・帆立・タラの芽（）の陶板焼き
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鰤・のと115・中島菜の炊込
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香の物
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蟹と舞茸の炊込ご飯
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特製カレー（青唐辛子入り）
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ヒバの箸（お土産）
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フルーツのマスカルポーネ和え金粉添え
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ここから6月の写真です。
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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
当時親友と伴に訪れた金沢に、実に7年振りに伺いました。未だ前のお店だった 『つる幸』に伺い、幸福感に満たされた懐いが蘇ります。
開店定刻少し前に到着し、外で待って居ると気配を察して中に招き入れて頂きました。
また近々お世話に成るので、ご挨拶と手土産を。
2人お客様が見えて時間通り、宴が開始されました。菊姫の活性酒が朱塗の盃で供されました。
ここで遅れて1人到着し、盛岡にも縁の有る方らしくご挨拶させて頂きました。
先ずはビールを頂き、先付けが出されます。
ホタル烏賊の茶碗蒸しと茸の酢の物で茶碗蒸しの底にホタル烏賊が眠って居ます。酢の物も幕開けに相応しい清々しい感じが有ります。
強肴に 蕪と河豚の鱈の白子ソーストリュフ添えが出され、蕪が河豚より柔らかく炊かれソースも滑らかです。ここで御酒は 獅子の里 を頂きます。蓮根饅頭の蟹餡掛けが出て、ねっとりした饅頭とさらりとした餡が良いハーモニーをもたらします。
お造りは ソイ・数の子の烏賊巻・甘海老ガス海老で、それぞれ目利きは間違い無いし数の子が歯応え十分です。
箸休めと言うにはかなりなパンチ力で（やってしまいました写真無しです）さわら（カジキ）の速成燻製で薫香芳しい一品。御酒 中村屋 を追加して、更に頂きます。
熱物は蟹・筍・帆立・タラの芽（柴舟小出を砕いて衣に）の陶板焼き（やや揚げ焼きの感じです）が柔らかい油がそれぞれの薫を纏って美味しい。
更に 鰤・のと115・中島菜の炊込が金沢らしさを際立たせる。
香の物と 蟹と舞茸の炊込ご飯が留椀と成ります。ご飯が粒立ちしていて舞茸の食感も相俟って美味しいですね。
河田氏が途中で、『未だ食べれるなら秘密のアイテム有るけれど』と 特製カレー（青唐辛子入り）を振舞って下さいました。青唐辛子がアクセントに成り、あっと言う間に完食です。
自分で使った割り箸と特製のお醤油をお土産に頂きながら、フルーツのマスカルポーネ和え金粉添えで最後のお振舞と成りました。お会計するのに、お振舞と言う表現が？と思われるかも知れませんがその位大満足で堪能させて下さいました。
美味しかったです。
また近々お伺いさせて頂きます。
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
と言う訳で、初夏の金沢に伺います。
蟹の季節で無い訪問は初めてです。
定刻入店して、いつもの席で少し汗ばむ時候なので先ずビールをお願いします。今回はテーブル席にもお客様がいらっしゃいますので、大将大忙しですね。
と言う訳で、本日も河田劇場開幕です。
先ずは、海老の茶碗蒸しシャーベット仕立てと青梅の甘露煮です。板状の茶碗蒸しを崩しながら、底に潜む海老と頂くアイデアの斬新さと青梅の甘過ぎ無いサッパリ感で爽やかな空間に誘われます。続いて稚鮎空揚げの煮浸しは骨ごと頂ける逸品です。
ここで御酒を研究所のAIYAMAでお願いします。
椀物は鱧の真薯とアスパラと椎茸（のと115）の吸物で季節の鱧の真薯はフワッフワで肉厚の椎茸とアスパラが食べ応え有りです。お造りは、あら・鮪・トリ貝・酢橘のタラコ詰め（西瓜見立て）・ガス海老で西瓜見立て等見た目も愉しくトリ貝のお造りは初見で珍しいですね。烏賊と大葉巻きのルイベはシャキシャキの烏賊で御酒が進みます。
鮑のムニエルと水茄子のオランダ煮で、加賀鳶が追加に成りました。能登牛と花山椒と鱧のしゃぶしゃぶと苦瓜皿の雲丹素麺で一応のメと成りますが、
牛カレーが希望採らずに追加されました。
相変わらず出される品各に、目新しい。
どれを取っても、美味しかったです。
またお邪魔したいと、思います。