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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
2015/05/14
ひっきりなしに電話が入り、ひっきりなしに飛び込み客が来る。
しかし、定員僅かな小さなお店は予約客でいっぱいで断るしか術がない。
その小さなお店を、大阪、京都、フィレンツェで修行した若い大将と給仕さんの二人で切り盛りしている。
フィレンツェだけあって、ソムリエ資格を持つ大将のこのお店はワインも揃えている。
また日本酒も、遊歩、加賀鳶、手取川等地元酒を扱っている。
・煮物(筍、空豆、鯛の子)
・ホタルイカの沖漬け
・カワハギの肝ポン酢
・山うど鯛の白子和え
・造り(いしなび、ちゃばちめ、めいた(すずめ)がれい、がすえび等)
・ 鯛と能登の原木椎茸うぐいす餡
・焼物 のどぐろ キウイの胡桃和え
・鮃の昆布じめ たたきわらび
・あいなめの新じゃがすりおろし 蓬麩、行者にんにく
・寿司(いしだい、あじ、かじき、ていがい、こういか、さより)
・水物 柚餅子
もちろん地元だけの魚ではないけれど、お魚天国である。
しかも3000円台で10品は安すぎる。
焼き物ののどぐろは脂がのっていて、筍の歯ごたえと、木の芽、パリパリに炙られた皮のハーモニーが何とも言えない。
同じく添えられているキウイと胡桃ダレも意外な組み合わせでした。
一人調理なので、時間は余裕みてください。
これだけの調理法を巧みに限られた時間でこなすのですから。
金沢和菓子と抹茶が出れば最強なのだが。