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夏みかんジュースと前菜
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はもおとし
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もろこし豆腐
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鯛、オクラ寄せ、鮪、海老、かんぱち
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宗和流
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朴葉味噌焼き
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特選飛騨牛五種食べ比べ
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焼野菜
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漬物
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温州みかんのわらび餅がごまプリンの上に
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高山グリーンホテルの夕食は緑亭で18時から特選飛騨牛五種食べ比べを頂きました。
前回は座敷でしたが今回はテーブル席でした。
御献立
食前 夏みかんジュース
先付 はもおとし
前菜 歌見月の頃口取り盛り合わせ
吸物 清汁仕立てもろこし豆腐 もろこしもち
お造り 四種盛り あしらい一式
しのぎ 茶そば寿司
焼物 鮎炭火焼き 宗和流 海腹川背
進肴 朴葉味噌焼き 飛騨牛、菰豆腐、姫竹
替鉢 特選飛騨牛五種食べ比べ
名物 飛騨高山 漬物盛り合わせ
お食事 飛騨こしひかり 味噌汁
デザート フルーツ プリン
五種盛りの部種はカイノミ、カルビ、ウワミスジ、カタバラ、シンタマサンカクで、柔らかく旨みのある美味しいお肉が堪能できました。
鱧は好物なので嬉しかった。
鮎の反対向きに置かれ、丸ごと食べる方法は初めての宗和流。