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和牛網焼き御膳。2800円
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メインの網焼き。
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山葵を付けていただきました。
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椀物。塩の加減が絶妙です。
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茶わん蒸し。
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香の物。
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追加 ノンアルシャルドネ。400円位。
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デザート、桜のアイスクリーム。
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セットのコーヒー。
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今回のお食事のメニュー。
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ひな人形が飾ってありました。
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福寿草 3000円。
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鱒、太刀魚、サワガニ、枝豆、鶏の肝。
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沢蟹。
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鶏のレバーペースト。
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こってりとしたコクと滑らかな舌触り。
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太刀魚の焼き物。
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絶妙な焼き色。
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枝豆。
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お造り。
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金眼も味わい深い。
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高野豆腐。
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出汁の味加減も素晴らしい。
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-
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２の膳。
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揚げ物。
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こなす。珍しいです。
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油のキレ具合もいい感じ。
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カレー塩。
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お肉料理。牛肉の冷シャブ。
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山芋をすりおろしたもの。独特のスパイスが効いていました。
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ご飯。地元産の味の良いおコメにこだわっているそうです。
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椀もの。出汁の香りが上等です。
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香の物。浅漬け。
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デザート。
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果物。
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豆乳のチーズケーキ。
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きな粉もち。
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コーヒーゼリー。
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ドリンク。アイスコーヒー。ストローを外して撮影。
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追加 ノンアル梅酒 400円。
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あがりの差し替え。おしぼりのサービス。
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福寿草 3000円 前膳
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小付け 桜豆腐
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焼八寸
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造り とても新鮮で、食感もよかったです。
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煮物
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後膳
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後膳 蓋を取ってみました。
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白御飯 とてもおいしかったご飯。
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強肴 ミディアムレアで、自家製のたれのかかった和牛ステーキでした。
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揚げ物 ふきのとう ししとうキス ふきのとうが季節感がありました。
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香の物 糠漬け 味わいがとても深かったです。
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蒸し物
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-
デザート
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コーヒー
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ハーブティー
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先付け 小付け （桜 1万円 会席料理）
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先付け 小付け 焼松茸と柿の白和え 小肌博多押し黄身酢掛け
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前菜の器 有田焼
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前菜
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玉蜀黍双味揚げ 燻製孔雀玉子
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帆立松茸真薯紅葉焼き 柿サーモンチーズ
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網茸みぞれ和え
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帆立松茸真薯紅葉焼き
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槍烏賊の塩辛
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椀物替り
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松茸土瓶蒸し
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土瓶蒸し 濃厚な出汁
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-
土瓶蒸し
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-
刺身
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刺身 伊勢海老 本鮪
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わさび
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本鮪 かんぱち 小豆波多
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-
薬味
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-
妻物
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蓋物 器は有田焼です。
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-
射込み菊花蕪 菊花餡掛け
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-
割ってみました
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-
焼き物
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-
博多唐墨
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-
丸十オレンジ煮
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-
子持ち鮎田楽
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-
和牛石焼
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-
ローズソルト
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-
石
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エリンギ パブリカ
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-
和牛石焼
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-
桜鯛骨蒸し ポン酢 紅葉おろし
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-
豆腐 長葱 椎茸
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-
棒蟹東寺黄身衣揚げ しし唐 蓮根 柚子塩
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-
棒蟹東寺黄身衣揚げ
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-
鮑酒蒸し梅肉酢
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-
妻物
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-
食事
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-
松茸御飯土釜炊き
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-
止め椀 伊勢海老あら汁
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-
香物 三種
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-
土釜
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-
御飯お代り おこげもありました
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-
紅茶 ストレート
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-
特性デザート
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-
最終形
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-
メニュー 全体
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-
メニュー 前
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-
メニュー 中
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-
メニュー 後
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-
桜の間
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-
テーブル
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-
着席時の風景
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-
床の間
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-
座席
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-
額縁（お見合い、商談ごとが上手くいきますように。。）
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-
扇
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-
生花 おかみさんが生けました
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-
折鶴
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-
空気清浄器
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-
床の間
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-
襖
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-
入口 夜間
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-
外観
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-
外観
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-
外観
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-
福寿草3000円 前膳
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-
小付け
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-
刺し身
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-
焼き八寸
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-
煮物
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-
福寿草3000円 後膳
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-
福寿草3000円 後膳
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-
椀物
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-
強肴
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-
蒸し物
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-
小付け 季節の和え物
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-
白御飯
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-
揚げ物
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-
特性デザート
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-
飲み物 コーヒー
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-
おしぼりとお茶
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-
箸 箸置き
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-
{"count_target":".js-result-ReviewImage-15238088 .js-count","target":".js-like-button-ReviewImage-15238088","content_type":"ReviewImage","content_id":15238088,"voted_flag":false,"count":41,"user_status":"","blocked":false}
-
福寿草
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-
福寿草
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-
テーブル
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-
ソファーもあります
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-
抽選会（既に終了しました。）
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-
１．牡丹（平日限定２０食）１６００円 別室でのデザートも付きます。
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-
お造り 焼き物 小付け
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-
揚げ物 焼き物
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-
煮物
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-
ご飯
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-
小付け 季節の和物
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-
椀物
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-
蒸し物 茶碗蒸し
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-
蒸し物 容器
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-
小付け
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-
お造り 真鯛
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-
小付け キノコ
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-
焼き物
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-
小付け はも
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-
揚げ物
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-
醤油
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-
デザート盛り合わせ コースのデザートで、別室に移動します。
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-
豆乳のタルト
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-
オレンジゼリー
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-
デザート 豆乳羊羹
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-
小豆羊羹
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-
本日のお料理の説明です。お料理のお膳に入っています。
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-
メニューの一部
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-
お茶とおしぼり
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-
店内
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-
店内
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-
紅茶 コースの紅茶
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-
果物 ぶどう
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-
外観
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-
外観
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-
外観
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入口にありました。
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メニュー
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メニュー
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メニュー
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仙人草 1800円 お蕎麦
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氷温完熟そば
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仙人草 1800円 お蕎麦
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湯飲み茶碗 にじ特注品
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ローズソルト
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デザート
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小鉢 キノコとイクラ
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天ぷら
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温泉玉子
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山かけ
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薬味
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そばつゆ
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そば猪口
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そば リフト
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天ぷら ２
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そば湯
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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
（３回目の訪問）
前回食事をして、会計をしていると、オーナとお話し出来ました。
会席料理だと、特別室の桜があるそうで、壁が金色です。
器も有田焼だし、食材も吟味したものだそうで、今回１名でも
準備してくれるとのことでした。１５日前に予約を入れて、確認の
ために、前日にランチをしました。
夕方１８時半の予約でしたが、少し早く到着しました。
特別室、桜は、風水で、交渉事や縁談などがうまくいくように
配慮されているのです。これだけ縁起のいいお部屋も珍しいです。
玉もあるし、部屋にいるだけで元気が出てきます。
オーダーは、会席料理で、桜（10,000円税込）でした。
まずは、先付け 小付け でした。鳥かごの中に料理が入ったような
あしらいです。先付けは、焼き松茸と柿の白和え雲丹添え でした。
柿の実をくりぬいた器に入っていました。
小付けは、小肌博多押し黄身酢掛け でした。
小肌を前後に、玉子と青物を挟んで押寿司の様にしたものでした。
前菜は、金色の器に入っていました。こちらのお店の器はすべて有田焼
だそうです。
前菜 餅銀杏雲丹焼 玉蜀黍双味揚げ 柿サーモンチーズ 網茸みぞれ和え
燻製孔雀玉子 槍烏賊の塩辛 帆立松茸真薯紅葉焼き でした。
会席料理の常ですが、一品一品感心しながら、丁寧に口に運びました。
椀物替り は、松茸の土瓶蒸し でした。 中身は、松茸 名残鱧 酢橘
才巻海老 三つ葉 でした。出汁が良く出ていました。松茸もタップリでした。
刺身 は、メインが伊勢海老の湯引き でした。他三点は、本鮪 かんぱち
小豆波多でした。わさびは、キュウリで作った器に入っていました。
鮮度が良くて、素晴らしい味わいでした。
蓋物 は、鋳込み菊花蕪 菊花餡掛け でした。
蕪を菊の花の様に細工して射込んだものに、餡を掛けたものでした。
薄味ながら上品な出汁のきいた料理でした。
焼き物 は、子持ち鮎田楽 丸十オレンジ煮 博多唐墨 はじかみ でした。
全て自家製だそうです。鮎は骨まですべていただけました。
強肴（お肉料理） は、和牛石焼き でした。付け合せは、エリンギとパブリカで
ローズソルトがついてきました。
石をアルコールで炙って焼くので、お肉はミディアムレアでいただけました。
味があって美味しいお肉でした。
蒸し物 は、桜鯛骨蒸し でした。鯛のうまみがタップリ出ていました。
豆腐 長葱 椎茸 昆布 ポン酢 紅葉おろしでした。
タイのサイズも大きめなので鯛としての味わいが十分でした。
揚げ物 は、棒蟹東寺黄身衣揚げ でした。
黄身が入っていて黄色いフカフカの衣にズワイガニの足が入っていました。
他の揚げ物は、しし唐 蓮根 でした。柚子塩でいただきました。
こちらのお店は、天ぷらは塩が付いてきます。
酢の物 は、鮑酒蒸し梅肉酢 でした。酒蒸しは丁寧で、ほっくりした味わいでした。
梅肉酢は、とても爽やかな味わいでした。
妻物は、茗荷 胡瓜 京菜 でした。
食事は、松茸御飯土釜炊き でした。 土釜なので、おこげもありました。
香ばしくて、醤油味と松茸の香りの美味しいものでした。
香物 は、楽京 胡瓜 大根 の三種でした。薄味でした。
色も無着色で自然な感じでした。
止め椀は、先ほどの伊勢海老の荒あら汁でした。
最後は、ぐんと塩分が多くなっていました。これでおしまいです。
最後は、特製デザートでした。
豆乳のリュブレ 豆乳のチーズケーキ オレンジゼリー フルーツ（葡萄）
小豆の羊羹 でした。すべて自家製です。
会席料理の楽しさを十分満喫できました。
板前さんの素晴らしい仕事ぶりに感動させられました。
仲居さんの応対も素晴らしかったです。
会席料理の水準が相当なもの だと思いました。
ブログにもアップロードしました。（和食しようず）（10000円要予約）
http://blog.livedoor.jp/sugici01/archives/18849072.html
*************************************************
（２回目の訪問）
再度訪問しました、今回は、福寿草（3000円）をお願いしました。
テーブル席は、いっぱいでしたので、奥の座敷に行きました。
福寿草は、前膳、後膳と二回に分けて出されました。
刺身も３種類に変わっていました。最後の特別デザートは共通でした。
ブログにもアップロードしました。（和食しようず）（3000円）
http://blog.livedoor.jp/sugici01/archives/18849590.html
***************************************************
（初回の訪問）
日本料理もたまには食べたくなったので、訪問しました。
メニューを見せてもらいました、平日限定のメニュー（１６００円）
がありましたので、オーダーしました。
メインのダイニングルームは、畳の部屋にテーブルがありました。
南側がガラス窓で、見晴らしが良くて、とても明るかったです。
定食屋さんのお盆の３倍くらい大きなお盆にお料理がのっていました。
雰囲気抜群ですね。お昼時にゆったりとした気分になれます。
食事が終わると、別のお部屋に移動です。
デザートは、別のお部屋でいただくことになっています。
お客さんは、女性の方が圧倒的に多かったですね。
オーナーがいらっしゃったので、お話聞けました。
かなりこだわってるらしいです。
とても良いお店なので、ディナーに訪問したいと思います。
ブログにアップロードしました。（和食しようず）(1600円)
http://blog.livedoor.jp/sugici01/archives/18849416.html
***************************************************
今日は、仙人草（1800円）というお蕎麦の入ったお膳を
オーダーしました。
このお蕎麦の特徴は、鹿沼の石川そば製粉所の氷温完熟そば粉を
使用しているところです。
うま味とのどごしの滑らかなお蕎麦でした。
そばつゆは、やや甘口タイプでした。鰹節の香りが豊かでした。
天ぷらも盛り合わせ（ローズソルト）、まぐろ山かけ、温泉卵、キノコとイクラの小鉢
がついていました。
デザートは、あずき羊羹と豆乳のタルトでした。
蕎麦湯があるので、食後のドリンクはありません。
そば粉が、凄くお高いものなので、このお値段も納得できると思います。
ブログにアップロードしました。（和食しようず）(1800円)（そば御膳）
http://blog.livedoor.jp/sugici01/archives/19495632.html
******************************************************
再度訪問してみました。福寿草（3000円）をお願いしました。
５名で訪問しましたけど、お客さんみんな、喜んでくれました。
おいしいお料理と、すばらしい食器、素敵な内装、すばらしい接客
みなさん納得してくれました。 （H250330 夜）
******************************************************
また訪問しました。福寿草3000円です。ランチタイムにはちょうどいいのでは
ないかと思います。
お料理は、季節ごとにかわるので、毎回楽しみです。
今日は、オーナーのお話が聞けました。お店の器が、有田焼なので補充するときに
色を合わせるのが大変なんだそうです。宴会の席など、微妙に色合いが変わるのに
神経を使うとのことでした。 （H250803 お昼）
******************************************************
久しぶりの再訪です。メニューが多少変わったとのことでした。
和牛網焼き御膳2800+ノンアルスパークリングワイン400円
にしました。
山葵醤油ですっきりと、いただきました。