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旬のものの3点盛り(子持ち昆布と菜の花の和え物など)
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ハムカツ(イメージの斜め上なふわふわなやつ)
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ふきのとうを使った揚げ物(桜えび塩とふきのとうのほろ苦さがステキ)
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葛粉を使ったごまどうふ(香り高すぎる胡麻の香りで洗礼を受けた気分)
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お造り(アマダイの仕込みに胸キュン)
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さといもと蟹肉をつかった椀
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最初のスパークリング(北海道の余市)
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ヴェルメンティーノ
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リースリング(多分フランス)
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多分スペインの地ブドウ
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ガメイの自然派。ボジョレーでしか飲んだことなかったので目からウロコ。
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食後酒にポルトワイン
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和×自然派ワインのペアリングの妙にうっとり
2020/10/04 更新