-
在来食堂コースよりメインのお肉を野菜に変えてもらいました。2・3品野菜のメニューが多くなってると思います
{"count_target":".js-result-ReviewImage-269938853 .js-count","target":".js-like-button-ReviewImage-269938853","content_type":"ReviewImage","content_id":269938853,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
おばんざい３種、黒田五寸人参ラペ、宿儺かぼちゃ煮付け、冬瓜の煮物。いやそんなことよりこの皿普通じゃないだろ
{"count_target":".js-result-ReviewImage-269938856 .js-count","target":".js-like-button-ReviewImage-269938856","content_type":"ReviewImage","content_id":269938856,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
ケールサラダ 自家製シーザードレッシング。柔らかく甘いケールが麺を食べているようでこれは相当に良いメニュー
{"count_target":".js-result-ReviewImage-269938857 .js-count","target":".js-like-button-ReviewImage-269938857","content_type":"ReviewImage","content_id":269938857,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
小糸在来大豆の自家製冷奴。これ酸味があるんだよね。それを言うとお店の方が不思議がってたが。ちなみに悪い酸味ではなく美味しいよ
{"count_target":".js-result-ReviewImage-269938859 .js-count","target":".js-like-button-ReviewImage-269938859","content_type":"ReviewImage","content_id":269938859,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
小糸在来で作った醤油。これに酸味はないから大豆に酸味があるわけではないのよね。豆腐を作る過程と思うんだけどな
{"count_target":".js-result-ReviewImage-269938940 .js-count","target":".js-like-button-ReviewImage-269938940","content_type":"ReviewImage","content_id":269938940,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
４ヶ月熟成のマチルダ。ねっとり甘くて最高に旨い。そしてこの皿で確信したこの作家さんは変わりモンだと
{"count_target":".js-result-ReviewImage-269938860 .js-count","target":".js-like-button-ReviewImage-269938860","content_type":"ReviewImage","content_id":269938860,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
自らを変わった器の工房と嘯くFIELD土香さんのものです。当店のお料理は見た目がシンプルなのでこのお皿の存在感は相性が良いと思います
{"count_target":".js-result-ReviewImage-269938947 .js-count","target":".js-like-button-ReviewImage-269938947","content_type":"ReviewImage","content_id":269938947,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
春採れ熟成黒田五寸人参にマサラ塩。わたくし的にはめっちゃ映え料理なんすけどね
{"count_target":".js-result-ReviewImage-269938870 .js-count","target":".js-like-button-ReviewImage-269938870","content_type":"ReviewImage","content_id":269938870,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
だし巻きたまご。これと土香さんの組み合わせが一番好き
{"count_target":".js-result-ReviewImage-269938873 .js-count","target":".js-like-button-ReviewImage-269938873","content_type":"ReviewImage","content_id":269938873,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
重いしゴツいし皿的にはめっちゃコスパ悪いのが良い
{"count_target":".js-result-ReviewImage-269938949 .js-count","target":".js-like-button-ReviewImage-269938949","content_type":"ReviewImage","content_id":269938949,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
千葉県といえばおおまさり
{"count_target":".js-result-ReviewImage-269938877 .js-count","target":".js-like-button-ReviewImage-269938877","content_type":"ReviewImage","content_id":269938877,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
中身はこの通り甘旨の塊
{"count_target":".js-result-ReviewImage-269938880 .js-count","target":".js-like-button-ReviewImage-269938880","content_type":"ReviewImage","content_id":269938880,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
東京べかな チーズソース。瑞々しい甘味のべかなには乳脂でコクをプラス
{"count_target":".js-result-ReviewImage-269938884 .js-count","target":".js-like-button-ReviewImage-269938884","content_type":"ReviewImage","content_id":269938884,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
採れたて紅はるか キャラメルソース。まだ熟成させていないサツマイモは風味がすごいそうで、じゃあカラメル要らんやんと思ったら、カラメルに負けないくらいの風味があった
{"count_target":".js-result-ReviewImage-269938888 .js-count","target":".js-like-button-ReviewImage-269938888","content_type":"ReviewImage","content_id":269938888,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
これカッコいいわ
{"count_target":".js-result-ReviewImage-269938951 .js-count","target":".js-like-button-ReviewImage-269938951","content_type":"ReviewImage","content_id":269938951,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
丸葉小松菜 もろみパウダー。べかなが白菜のクリーム煮なら味の強い小松菜はステーキ的なイメージの調理ですね
{"count_target":".js-result-ReviewImage-269938889 .js-count","target":".js-like-button-ReviewImage-269938889","content_type":"ReviewImage","content_id":269938889,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
多分１時間くらい火を入れた宿儺かぼちゃ。せっかく当店に来たのなら野菜でメインを飾ってみてはいかがだろうか
{"count_target":".js-result-ReviewImage-269938894 .js-count","target":".js-like-button-ReviewImage-269938894","content_type":"ReviewImage","content_id":269938894,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
バターとナッツでバターナッツ。バターナッツかぼちゃが流行ってるけど日本には鶴首かぼちゃてものがあるんやで
{"count_target":".js-result-ReviewImage-269938898 .js-count","target":".js-like-button-ReviewImage-269938898","content_type":"ReviewImage","content_id":269938898,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
そのまま食べてもバターナッツや醤油をかけてもとにかく美味い宿儺かぼちゃ
{"count_target":".js-result-ReviewImage-269938909 .js-count","target":".js-like-button-ReviewImage-269938909","content_type":"ReviewImage","content_id":269938909,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
近江生姜と秋刀魚の土鍋ごはん
{"count_target":".js-result-ReviewImage-269938913 .js-count","target":".js-like-button-ReviewImage-269938913","content_type":"ReviewImage","content_id":269938913,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
目の前でよそってくれます。二杯目にはおこげアリ
{"count_target":".js-result-ReviewImage-269938916 .js-count","target":".js-like-button-ReviewImage-269938916","content_type":"ReviewImage","content_id":269938916,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
近江生姜は風味が強いのが特徴で汗が噴き出してくるくらい。これはぜひとも召し上がっていただきたい
{"count_target":".js-result-ReviewImage-269938919 .js-count","target":".js-like-button-ReviewImage-269938919","content_type":"ReviewImage","content_id":269938919,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
ダークパープルという人参のアイス。シナモンに砂糖とミルクのみらしいがチョコレートでも食べてるかのようなコクがあります
{"count_target":".js-result-ReviewImage-269938922 .js-count","target":".js-like-button-ReviewImage-269938922","content_type":"ReviewImage","content_id":269938922,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
中村藤吉 中村茶
{"count_target":".js-result-ReviewImage-269938943 .js-count","target":".js-like-button-ReviewImage-269938943","content_type":"ReviewImage","content_id":269938943,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
中村藤吉 くきほうじ茶
{"count_target":".js-result-ReviewImage-269938944 .js-count","target":".js-like-button-ReviewImage-269938944","content_type":"ReviewImage","content_id":269938944,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
店内のお野菜を紹介。こちらが宿儺かぼちゃ。皮が薄く上品な甘味が特徴
{"count_target":".js-result-ReviewImage-269938925 .js-count","target":".js-like-button-ReviewImage-269938925","content_type":"ReviewImage","content_id":269938925,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
コースが始まってすぐにメインのローストの火入れを始めたそうです
{"count_target":".js-result-ReviewImage-269938927 .js-count","target":".js-like-button-ReviewImage-269938927","content_type":"ReviewImage","content_id":269938927,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
近江生姜。新生姜でソフトなはずなのにめちゃくちゃ刺激的
{"count_target":".js-result-ReviewImage-269938929 .js-count","target":".js-like-button-ReviewImage-269938929","content_type":"ReviewImage","content_id":269938929,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
４ヶ月熟成のマチルダ。このあとのサツマイモを超える質感と甘味
{"count_target":".js-result-ReviewImage-269938932 .js-count","target":".js-like-button-ReviewImage-269938932","content_type":"ReviewImage","content_id":269938932,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
丸葉小松菜とその下に蓮根があるね。焼き蓮根も旨かったろう
{"count_target":".js-result-ReviewImage-269938934 .js-count","target":".js-like-button-ReviewImage-269938934","content_type":"ReviewImage","content_id":269938934,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
きのこは原木かなあ。そうじゃなかったとき気まずいので聞かない性分
{"count_target":".js-result-ReviewImage-269938936 .js-count","target":".js-like-button-ReviewImage-269938936","content_type":"ReviewImage","content_id":269938936,"voted_flag":false,"count":0,"user_status":"","blocked":false}
-
大浦太牛蒡、黒田五寸人参、紅はるか。牛蒡も旨かったろうな
{"count_target":".js-result-ReviewImage-269938938 .js-count","target":".js-like-button-ReviewImage-269938938","content_type":"ReviewImage","content_id":269938938,"voted_flag":false,"count":0,"user_status":"","blocked":false}
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
膨大なランチの情報に埋もれ、ディナーの投稿は見つけるのも困難。
なので空気を読まずに大量写真を投下させていただきます。
自社栽培の固定種在来種にこだわるレストランなのですが、それに興味のあるお客さんは案外少ないのかな。
いろんなことを教えてくれるので、お好きな方はぜひカウンターに座ってお話してみてください。
当店は銀座の街中にぽつんと田舎といった様相で、わたくしは埼玉県からひとりでやってきましたが、緊張していたのがバカバカしいくらい気さくなお店でしたよ。
ランチのご利用で少しでも野菜の世界に興味を惹かれた方は、ぜひディナーにも挑戦してみてください。