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10回目
●いつもの振る舞い酒
●利尻ムラサキ雲丹、本ズワイ蟹、真ツブ、水茄子、土佐酢
●キンキ炭火焼き、飯蒸し
●本ミル貝、平目
●鮎、函館バカマツタケ、冬瓜
●縞海老そうめんカボチャ、炙り生ホタテイチジク白和え、衣被ぎと銀杏、鯵棒鮨
●1キロ宍道湖天然鰻地焼き、くちこ、だだちゃ豆
●玉蜀黍ひろうす、南瓜、ほうれん草
●デカい秋刀魚
●ナガノパープル、シャインマスカット、新甘泉(梨)
●水羊羹
●抹茶
仙禽 線香花火 1合
雅楽代 日和 半合
山の壽 半合
伝統的な茶懐石を守ろうとしているのか
大将の料理は北海道には無いもので、安定してた
今回は少し違った皿が見受けられた
表現を変えようとしてる?器の変化も関係?金額アップの影響?
春にまた来てみよう