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蓬とうふ
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白子のような食感。
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白ずいきとアオリイカの昆布餡 ウニ添え
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出汁が大変美味ゆえずいきの美味しさがひときわ。
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季節に合わせた菖蒲の器
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フォアグラしんじょう。焼き餅とトリュフソースと花柚子。フォアグラもトリュフもしっかり効いてるのにちゃんとお椀。
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菖蒲柄に橋をあしらった前菜。
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橋をはずすとこんな感じ
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上から蒟蒻と海老のケジャン風。蚕豆のエビすり身挟み揚げ。鯛のレモン酒盗。カツオのレアステーキ。
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稚鮎の春巻き。鴨最中。山うどの酢味噌。味のバリエーションが高く一つ一つの仕上げも素晴らしい。
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マグロとカレイの刺身。
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ワサビが香り高すぎていくらでも食べられる。
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今月の特選。伊勢海老の香草パン粉焼きと吉次の炭火焼き。甲殻類の出汁が品よくきいたスープを飲みながら、最高の伊勢海老（ミソが素晴らしい）とカサゴ（味の濃い素晴らしい魚体）出汁の染みた玉ねぎ黒米アスパラ。
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お口直しは端午の節句の器に
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甘夏ソルベ。
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低音調理の仙台牛。下にチーズ豆腐があり肉の出汁とあわせ味噌だれをつけながら食べると最高。
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帆立と筍のごはん。もずくと新じゃがの赤だし。なめらかな蕪の漬物あなどれない。
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ダージリープリンに枇杷のコンポート。ノンアルシャンパンのジュレ。
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紅茶の香り高きミルクティープリンにシャンパンゼリーが最高に合う。枇杷はフレッシュ感を残した形。
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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
旅館のご飯は京都俵屋が最高だと思って生きてきたが、凌いでしまうかもしれない旅館ご飯。
独創的な和洋折衷、皿ごとに変わる多様な出汁の素晴らしさ、選び抜かれた素材、漬物やワサビなど隅々まで超一流。デザートのマリアージュも最高。もちろん器は季節感たっぷり。参りました。