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食前酒 花見酒
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茶碗蒸し 根室雲丹 えんどう豆のスリ流し 生湯葉
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閖上赤貝 鳥貝 車海老 かたくり タラの芽 菜の花
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千葉の蛤 潮仕立て うど バチコ 自家製胡麻豆腐
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桜の香りを移した桜鯛 お造り
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アオリイカ 入り胡麻
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宮城本鮪中とろ 血合いぎし 海苔の佃煮 長芋 黄身醤油
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煮穴子 旬菜寿司 こごみ わらび 椎茸 牛蒡
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春巻き 春の食材〜ます 筍 黄韮 新じゃがいも みそだれ 蕗の薹
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太刀魚 アオサと青海苔の餡 のびる
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八寸 テーマは夜桜〜白魚のたまじめ 富山のホタルイカ 海鼠入りもずくす 鯛の子の旨煮 北寄貝とこのわた 粟生の照り焼き そら豆のおかき粉揚げ シルクスイート
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京都長岡京筍 天ぷら かつおぶし
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揚げ豆腐 花山椒 泡花牛 ヒウチ
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うなぎ丼
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メヌケと新玉葱炊き込みご飯
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きんぴら マグロの赤身
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奈良古都華 大福
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ミルクアイスクリーム 黒蜜
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栗、柿、銀杏、香茸や舞茸などの木の子、百合根など秋の味覚を紅葉した葉、秋を装う器を使い〜風に吹き寄せられたかのように盛り合わせた料理、吹き寄せをテーマとした。
また松葉がに雄雌や白子、クエ、真魚鰹、あん肝、愛媛藤本さんが神経締めした白甘鯛やカンパチなどの魚介類に海老芋、蓮根餅…と秋を彩る食材がこれでもかと目の前に並ぶ‼️
店主で料理人の荻野聡士氏とスタッフ達が奏でる活気のある雰囲気とサービスも楽しく美味しさに磨きを掛ける。
次の予約は18ヶ月先と毎回毎回先へと延びる人気振りも納得の満足度。
ご馳走様でした(^^)
本日のお品書き 49,000円
テーマ 吹き寄せ
福井常山
無洗白子 銀杏 香茸の茶碗蒸し
松葉蟹 車海老 いくら 舞茸と黒酢ゼリー 黄身餡
クエ 炭火焼き 蕪 お椀
お造り 昆布森馬糞雲丹と愛媛藤本さんの白甘鯛 煎り酒
鮪 大間 血合いぎし 黄身醤油
藤本さん カンパチ このわた醤油 胡瓜
煮えばな からすみ 百合根 乗せ
浜坂の香箱蟹 蟹身 内子 外子
吹き寄せの八寸
余市あん肝、能登岩もずく酢、柿の白和え、三つ葉、せんだい麩、菊菜のお浸し、愛知鴨の治部煮、真魚鰹おかき粉フライタルタル、シルクスイートの焼き芋
朴葉焼き 猪肉 栗 ほうば味噌 蓮根餅
富田林海老芋 木の子の餡掛け
お食事①ミニ鰻丼
お食事②松葉ガニと九条ネギの炊き込みご飯 みそ汁 香の物
玉子掛けご飯
漬け丼
時雨煮
きんぴら牛蒡
雑魚
デザート 栗きんとん 和三盆マスカルポーネ 洋梨 ほうじ茶プリン