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選べる盃。本日は秋を感じるモノをチョイス
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前菜の渡り蟹のフリット
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ラベルの猫がキュート
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裏ラベルにもいました、猫
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天然ブリをバターナッツや鮎魚醤のソースで
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ココのパンは、ほんと旨い!!
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スペシャリテのトリュフソース&温玉
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お燗で。炊いたお米のような香りがフワリ。まろみのある味わい。
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蝦夷鹿のロースト。お肉が柔らかっ。
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お燗で。鹿肉にも負けないボリューム感
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〆のかき氷、マンゴーと練乳と酒粕のソース
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燗で甘さが増してデザートに合う
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夏にだけ登場するかき氷機
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ニュージーランドで作られたお酒→全黒=オールブラックス(笑)
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新酒が楽しめるこの時期。美味しいお料理と共に堪能しました。
〜頂いたモノ〜
コース6品に日本酒をペアリング
■前菜①:蟹のフリット
→軽めの薄濁スノウ・クレッセントと。
カラリと揚がったカニはレモンだけで美味しい。
■前菜②:イワシのマリネ ○
→程よい酸味のある活性にごりの都美人と。
脂ノリのいいイワシもマリネでさっぱりと。
■温菜:スズキとアサリ
→隆
■スペシャリテ:温玉のトリュフがけ ○
→旦、長珍
寒い時期に、熱燗と濃厚なこの一皿、堪らない…
■メイン:鹿ロースト、酒粕入ソース添 ○
→丈径
鹿はしっとり柔らか。ソースに酒粕を使うことで、角がなくまろやかでコクが出る、そして日本酒に寄り添う料理になっている。
■デザート:カッサータ ◎
→甘い鷹長と。
毎回楽しみなデザート。お腹いっぱいでも食べられちゃうのは、美味しいのはモチロン、工夫と秘密が…。今回はカッサータ。
表面はキャラメリゼでほろ苦く、ナッツとフルーツたっぷりの柔らかい生地はチーズ強め。バルサミコソースで軽さをプラス。ペロリと頂きました。
雰囲気のいいお店で、料理とお酒、女将との会話を楽しんだ冬の夜。
ごちそうさまでした!!