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いか
みそのジュレ
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信州の松茸
かにしんじょう
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くるまえび、クエのお造り
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いくら寿司、とんぶり
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からすみ 焼きカマス
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松茸コロッケ
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あまだいと蕪
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-
秋刀魚土鍋ごはん
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秋刀魚土鍋ごはん
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-
洋梨のプリン
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-
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-
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-
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-
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-
おこぜ
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-
おこぜ
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-
蛤のうしお仕立て
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-
お造り
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ケンサキイカ とりがい 桜鯛
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てんぷら たらのめ
空豆
ほたるいか
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-
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若狭ぐじの
あま鯛とたけのこ
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宮崎牛肩ロース
花山椒
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-
宮崎牛肩ロース
花山椒
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-
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-
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-
鯛お山菜の土鍋ごはん
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-
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-
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-
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-
帆立とあわふセリのしらあえ
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蕪とあまだいのお椀
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お造り くるまえび、うに、ひらめ クリスマス島の塩 のり
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越前がにのコロッケ たまねぎのソース
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越前がにのコロッケ 断面図
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琵琶湖モロコのてんぷら
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鴨の治部煮 堀川ごぼう
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寒鰆の幽庵焼き
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-
寒鰆の幽庵焼き
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-
蟹入り土鍋ごはん
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紅ほっぺを添えたいちごのムース
紅ほっぺのソースつき
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-
紅ほっぺを添えたいちごのムース
紅ほっぺのソースつき
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いくら 信州産まつたけ、小松菜
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まつたけ、アマダイのお椀
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-
駿河湾産鯛の焼き霜づくり
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しらこ
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-
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-
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網走産ししゃも天ぷら
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フカヒレにゅう麺
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さわらの西京やき ぎんなん
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淡路の焼きあなごと焼き茄子、なめこ
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ほうじちゃ
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いくら、のり、たらこ
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本和香糖のゼリー、和三盆の生クリーム、梨
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本和香糖のゼリー、和三盆の生クリーム、梨
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翡翠茄子 白ばい貝 長芋 梅肉のジュレ
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毛蟹のしんじょう
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淡路島産鱧 炭やきたたき、ゆずこしょう添え
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淡路島産鱧 炭やきたたき、ゆずこしょう添え
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剣先いかとひらめ
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鮑うどん(稲庭うどん、鮑肝ソース 雲丹のせ)
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天然鮎の塩焼き きみ姫とうもろこし天婦羅、牛蒡のお餅
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焼き穴子と冬瓜
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焼き穴子と冬瓜
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土鍋炊き 鮭ごはん
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鮭ごはん
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桃のすり流し、シャインマスカットのせ、桃のジュレ
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桃のすり流し、シャインマスカットのせ、桃のジュレ
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白ばい貝とじゅんさい
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焼き穴子のお寿司
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庭のうぐいす 特別純米 なつがこい
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淡路の鱧、冬瓜とみょうがのお椀
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まこがれいと関あじのお造り
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まこがれいのお造り
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関あじのお造り
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あわび、アワビ肝、うに、細いうどん
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岐阜、吉田川の天然鮎 蓮根もち
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宮崎牛のローストビーフと賀茂なす 青ずいき
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かますととうもろこしの土鍋炊きご飯
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夕張メロン、佐藤錦、デラウェア、桃
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太穴子と空豆のかき揚げ
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肉の入ったお椀
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新しょうがの土鍋炊きご飯
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サービスでだしてくださったへしこ
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いちご、白ワインのジュレ、パッションフルーツ、ココナッツミルクのブラマンジェ 和三盆使い
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愛知県梶島のあさり、うど 梅肉あえ
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あいなめ、ゆずの花とうるいのわん
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たちうおのやきしも造り、ほしがれいのお造り
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桑名のはまぐりの酒蒸し
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アワビとアワビの肝、雲丹
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ホタルイカとこしあぶら の天ぷら
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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
2016年10月に訪問
今回いただいたお料理です。
いか
みそのジュレ、ながいも、春菊、柚子
王冠みたいな形のお皿が素敵です
信州の松茸
かにしんじょう
お造り
車エビ（あぶらどおし）
クエ
しお、のり、すだち、
車エビがめちゃくちゃおいしかったです！
いくら寿司 とんぶり
ビジュアルも美しく酢飯もとても美味しい
塩分控えめでいくらの甘みがひきたってました。
新からすみ 焼き
焼きカマス
からすみ焼いてあって香ばしい
日本酒がすすみます！
かます、とても大きく、脂がのっていてホントに美味しい！
松茸コロッケ
焼き銀杏
コロッケには大きな松茸がたっぷりはいってました！
びっくり仰天でした！
まつたけの香りがほんとにすばらしい！
お店利益でてるか心配になってきました(笑）
銀杏も程よい塩加減で素晴らしい！
あまだいと蕪
秋刀魚土鍋炊きごはん
しょうがが味をひきたててます。
全体として素材を生かして塩分をやさしめにしているそうです。
洋梨のプリン
季節感あふれる絶品のお料理とそれを彩る美しい器たち
山本さんとの楽しいトークに心癒されました。
おもてなしの心を忘れずにいてくださり居心地の良さを感じます。
ふっとつぶやいたことでも聞き漏らさず、的確な説明で返してくださって感謝感謝です。
いつも素晴らしい時間をありがとうございます。
次の訪問が今から待ち遠しいです。
＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿
2016年7月に訪問
リアルタイムでレビューし忘れていました、すみません。
7月は大好物のあわびうどんや
焼き鮎
はもしゃぶしゃぶ
大満足で至福の時間を過ごしました。
＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿
2016年４月に訪問
春のお料理に期待を胸にワクワク～。
おこぜ
肝、皮と胃袋とか
紫蘇の花穂も春らしく
梅の食感と酸っぱさがグッド
蛤のうしお仕立て
蛤がとても大ぶり肉厚で迫力満点
山椒がアクセントに
昆布だしで
貝の味がたっぷり、、
生姜の風味も
春を感じます～。
お造り
うしのお皿 つのがある 器が個性的！
ケンサキイカ とりがい 桜鯛
クリスマス島の塩、のり しょうゆ わさび、すだち
いかがとても柔らかいです！
真鯛もとてもおいしい
しおとのりとの合わせるのがおいしいですね
天ぷら
たらのめ
空豆
ほたるいか
そらまめの衣は柿の種入りで食感もカリカリで香ばしい
塩でいただきました。
若狭ぐじの
あま鯛とたけのこ
ああ、最高デス～！
筍には細かい切込みが。
宮崎牛肩ロース
花山椒（国産フレッシュなもの）
出汁でしゃぶしゃぶ
出汁にくぐらせるのは、ほんの数秒ですね
口の中でとろけます
出汁も肉のうまみが出汁にしみでていて
一滴残らずいただきます。
赤だし、香の物も運ばれ、、、
鯛お山菜の土鍋ごはん
たけのこや葱もたっぷり
（残ったのはいつもどおり、もちかえりに）
あっつあっつ炊き立て
みつばの香りもよく、美味しい～。
パッションフルーツ
いちご ブルーベリー、デコポンほかを使った
ジュレのかかったデザート
パッションフルーツが大好きなので
嬉しいです！
食べきれなかったごはんはおみやげにもたせてもらいました。
今回も感激の数々の料理に大満足でした。
お酒もとても美味しく
バカラのアンティークグラスも美しく！
どうもありがとうございました。
======================================================================
2016年1月訪問
今回のお料理は以下のような内容でした。
帆立とあわふ、セリのしらあえ
蕪とあまだいのお椀
とても良い香り、おだしがおいしい
魚をすこし焼いていて 皮がこうばしい
ビジュアルがかわいい
お造り くるまえび、うに、ひらめ クリスマス島の塩 のり
鶴のお皿にのってきました。
うにが大変ボリューム感がありました。
越前がにのコロッケ たまねぎのソース
かにがたっぷりです！
たまねぎのソースが甘酸っぱかったです。
塩分のあるかにの身とあってました。
琵琶湖モロコのてんぷら
くせもなくおいしかったです。
鴨の治部煮 堀川ごぼう
寒鰆の幽庵焼き
蟹入り土鍋ごはん
ゆりね、三つ葉
とても香りが良かったです。
紅ほっぺを添えたいちごのムース
紅ほっぺのソースつき
みずみずしいいちごがたっぷり
ムースも爽やかな味わい
いちご大好きなので嬉しかったです。
今回も素晴らしいお料理の数々で
シアワセなひとときでした。
あまだいのお椀、お造り、蟹コロッケ、蟹の土鍋ごはんが
特に気に入りました。
どうもありがとうございました。
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2015年10月訪問
秋の食材を味わいに参りました。
今回いただいたお料理とコメントです。
いくら 信州産まつたけ、小松菜
それぞれの食材の異なった食感がよくおいしい
まつたけ、アマダイのお椀
とても香りが良い
岐阜 醴泉、ひやおろし 純米吟醸50％精米
駿河湾産鯛の焼き霜づくり、しらこ
焼きが大変香ばしくて素晴らしい！
また塩、すだちとの相性がイイですね！
のり、ゆずこしょうも。
しらこも、とろとろ、ふわふわで
とてもおいしかったです。
ぽんずもグッド！
広島
賀茂金秀
純米吟醸
網走産ししゃも天ぷら
大きくてびっくり！
身がふんわりしていておいしい！
フカヒレにゅう麺
器がかわいらしい
さっぱりしている
和食にもふかひれあいますね！
醸し人九平次
純米大吟醸
山田錦50％
さわらの西京やき
厚みがすごい
うまみがある
淡路の焼きあなごと焼き茄子、なめこ
香ばしさと、とろとろ感と
出汁のうまみもたっぷりあじわえました。
ほうじちゃ
香の物
まぶしいぐらいのピカピカ釜たきごはん
新米だそうです。
どちらのお米かききそびれました。
ごはんのお供には
いくら、のり、たらこがたっぷりと！
いくら、のりのおかわりもいただきました！
食べきれない分はおにぎりにして持ち帰りにしてくださいました。
本和香糖のゼリー、和三盆の生クリーム、梨
ゼリーは黒糖みたいな味わいでした。
生クリームも甘さ控えめでおいしかったです。
今年は松茸が早く
時期的に終わっていました。
予約段階で予測するのは難しいですね。
もっと頻繁に来ないといけないところでしょうか。
でも季節の味をすばらしいお料理でご提供いただいて幸せでした。
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2015年8月訪問
少し間が空いてしまいまして、1年ぶりの訪問となりました。
今回いただいたお料理です。
翡翠茄子 白ばい貝 長芋 梅肉のジュレ
毛蟹のしんじょう
淡路島産鱧 炭やきたたき、ゆずこしょう添え
駿河湾産 剣先いか (クリスマス島の塩、山葵、海苔の佃煮)とひらめ
鮑うどん (稲庭うどん、鮑肝ソース 雲丹のせ)
天然鮎の塩焼き とうもろこし天婦羅、牛蒡のお餅
焼き穴子と冬瓜
土鍋炊き鮭ご飯
桃のすり流し、シャインマスカットのせ、桃のジュレ
爽やかな酸味で食欲がわく白ばい貝のお料理、やまいものシャリシャリ感が印象的
蟹のおわん 出汁が美味しくみつばとゆずがアクセント
鱧のタタキ、甘くておいしい、炭火焼きで香りがよい、甘くてとても美味しい！
剣先いかがすごく甘い、やわらかい （いかに大感動でした！）
すだちをかけただけで十分美味しい、のりとの相性もグッド。岩塩もとても美味しい！
鮑うどん(稲庭うどん、鮑肝ソース雲丹のせ)は変わらず大好物！
うどんが冷製パスタみたいにツルツルいってしまいますね！
冬瓜が夏って感じ、さっぱり、穴子カリカリしてて最高！
穴子の上のみょうがもいい感じ
土鍋炊き鮭ご飯 紫蘇の香り
桃のすり流しで爽やか！
今回も素晴らしい季節のお料理とあたたかいおもてなしで
極上のひとときを堪能しました。
ありがとうございました。
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2014年7月再訪
今回食べたお料理です。
白ばい貝とじゅんさい
上品な味わいの出汁が美味、すだちの風味が良かった
貝のこりこりした食感がいい感じ
じゅんさいののどごしツルツル感が楽しめ、爽快感、初夏の季節感があじわえる1品
焼き穴子のお寿司
穴子の表面が香ばしくてそれでいて柔らかくてとてもおいしい
酢飯もおいしい
淡路の鱧、冬瓜とみょうがのお椀
旬の鱧にみょうががくわえることでさらに夏ってかんじですね。
鱧とてもやわらかくて美味しかったです。
お椀にあわせてだしていただいたお酒は
福岡の庭のうぐいす 特別純米 なつがこい
香り良く、爽やかでさっぱりした味わいでお椀といっしょに味わって違和感なかったです。
まこがれいと関あじのお造り
まこがれいはなんと肝つき、えんがわつき！
あじの切込みなど、細かいところで、良い仕事されてます。
鮮度がとても良かったです。
ここでお造りに合わせて、磯自慢 純米吟醸をだしていただきました。
前回のお料理のアンコールで
あわび、アワビ肝、うに、細いうどんに酸味のあるジェル
うどんにたっぷりのうにを絡めて
ああ、シアワセです～♪
ここはさっきより辛口の醸し人九平次 純米吟醸をだしていただきました。
岐阜、吉田川の天然鮎 蓮根もち
頭からどうぞと言われ
固いのではないかと心配だったけど、
今日は頭からでもサクサクして固くなく違和感なく食べれました。
絶妙な焼き加減で鮎の身がとてもをやわらかでした。
私は淡水魚があまり得意でないのに2匹さっくり平らげちゃいました。
岐阜の三千盛をだしていただきました。
宮崎牛のローストビーフと賀茂なす 青ずいき
青ずいき、シャキシャキしていました。
ローストビーフとても美味しかった
なすもだしがしみ込んでいて絶品でした。
ご飯がでそうだけど、まだ飲みたいので
宮城の墨廼江をだしていただきました。
かますととうもろこしの土鍋炊きご飯
香の物赤だし
とうもろこしがとても甘くて良かったです。彩も鮮やか！
かますがごはんによい味わいをだしてました。
ごはん、とても美味しくておかわりしましたが、それでも食べきれない分は持ち帰り用のおにぎりにしてくださいました。
デザートは夕張メロン、佐藤錦、デラウェア、桃でした。
旬のフルーツ満載ですが、佐藤錦、デラウェアあたりは特に嬉しかったですね～♡
今回は最初から最後まで季節感たっぷりのお料理をいただきました。
どの料理をとっても隙がないというかすばらしい完成度で、奇をてらってなくても、感動するお料理だなと思います。
季節ごとに旬の味を求めに訪れたくなります。
今回もカウンターでとても楽しくすごせました。
どうもありがとうございました。
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久々に晴山にお伺いしました。
今回食べたコースの内容は以下の通りです。
愛知県梶島のあさり、うど 梅肉あえ
あいなめ、ゆずの花とうるいのわん
ゆずの種のように見えるけど、花です、すごくいい香り～でした。
たちうおのやきしも造り、ほしがれいのお造り
海苔をつけて食べても美味しいし！
塩もよし！
ポン酢も自作の熟成させたものでした。
桑名のはまぐりの酒蒸し
はまぐり、すごく大きかったです！
アワビとアワビの肝、雲丹
をうどんに絡めて～。最高です！
ホタルイカとこしあぶら の天ぷら
こしあぶらは山菜の女王と呼ばれているとか
太穴子と空豆のかき揚げ
肉の入ったお椀
肉がでてきて目が目がそっちへ～、料理の名前は聞きそびれてしまいました。レアーにしてもらいます。
さっとだしにしゃぶっと湯通しして
そのお肉がお椀に入れられました。
なんと！となりのお客様はお肉をおかわりしてました。
おかわり、アリなんだと思いました～。（もちろんその分料金が若干アップするのでしょうが・・・。）
しんしょうがのごはんは土鍋たき、赤だし
炊き立てご飯を土鍋ごと見せていただいたので写真を撮りました。すごくいい香り～！
生姜がしゃきしゃきしてました。
食べきれなかったごはんは、おにぎりにしておみやげにもたせてくださいました。
デザートは
いちご、白ワインのジュレ、パッションフルーツ、ココナッツミルクのブラマンジェ 和三盆使い
私はいちごもパッションフルーツもココナッツミルクも大好物なので(特にパッションフルーツが！）
これは凄く嬉しかったです！！！
カウンター越しなので、お料理の出てくるタイミングがほんとに良いです。
どのお皿もとても美しく、そして感動的に美味しいです。
シェフの山本さんがとても気さくな方で、私の素人質問にも快くこたえてくださり嬉しかったです。
皆様、ほかのお客様ともお喋りしたり、なごやかな雰囲気に包まれてました。
30代くらいの男性お一人様も、隣の女性二人組と知り合いのようにお話されていました。
夜のコースは1万円と1万5千円があります。
今回のお料理は1万5千円のコースです。
テーブル席よりカウンター席のほうが断然良いなと思いました。
お酒は二人で
氷室 大吟醸
大那 純米吟醸
飛露喜 純米吟醸
晴山 オリジナル 日本酒
を頂きました。
ごちそうさまでした。
また伺います。