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初物 香箱ガニ
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初物 香箱ガニ
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舞茸のお吸い物
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舞茸のお吸い物
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甲羅酒 甲羅と一緒に鉄板の上で温めて甲羅の香りを移したもの
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寒鮃
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牡蠣 春菊 アサリの出汁にトロミを付けてアオサを入れて
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さわら 黄身醤油にお味噌も入れて
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かぶをとろとろに煮たものに水菜をのせて鰹のお出汁で
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たらきくをとろとろにしたタイの出汁で
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戻りガツオ
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戻りガツオ
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鰻丼 コンフィ仕上げの鰻にわさび黄身と芽葱をのせてみたらしみたいなタレで
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茨城牛のシャトーブリアン
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鮭とセリのガーリックライスにイクラたっぷり
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ピスタチオ入りチーズケーキ
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キンモクセイの和紅茶
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京味やくろぎで修行されていたという、大将の繰り出す料理はどれも美味しく、日本料理と西の技法も取り入れながら、美味しいものに昇華するそのセンスに感嘆してしまう。
このクラスの料金だと、大体何かしらにけちを付けがちな私だが納得感をもって支払うことが出来てしまった。
また基本的に王道を好む性質なため、ちょっと変化球を出す当店とは合わないかもと思っていたが、そんなことを思ってた自分を殴りたいくらい、バッチリ好みであった。
いつになるかわからないけど、ぜひまた訪問したい。