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着席した時こんな感じ
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ペアリングあるけどビールも頼んじゃった
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ペアリング1杯目
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ペアリング1杯目
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1品目お椀
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八幡浜の白甘鯛の椀物
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地物の赤貝 紫蘇の花
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土佐酢 36年継ぎ足しのポン酢で頂きます
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ペアリング2杯目
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ペアリング2杯目
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朝2時に掘って、赤帽で運んだ 北九州の合馬のたけのこ
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たけのこはお塩で この少しの塩で筍の旨味が増幅
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ペアリング3杯目
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ペアリング3杯目
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三原の水
下関の白子
近海産のカツオ節 羅臼の昆布 9年倉囲いの昆布
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最初に使ったという昆布を頂けました 肉厚昆布
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造りの準備 左がポン酢 右はお醤油
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ペアリング4杯目 県内1の軟水で作る日本酒
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通常3段仕込み
4段仕込み
米感が強い
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地物のヒラメ
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ヒラメの縁側
わさびと塩で
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地物のコウイカ 3日寝かせ
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8時間かけての血抜き
広島のはぎ
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口直し 大根はフレッシュで瑞々しい 梅肉さっぱりで口内がクリアに
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ペアリング5杯目
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ペアリング5杯目70パー精米
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25度まで温めた、宮島のサワラ
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タラの白子とふぐの白子、ヒラメの雑炊 まだ締めではない
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高森牛30ヶ月メス
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ペアリング6杯目
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削り節4種と真昆布 さわに
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締めのご飯とおかず
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おまけのお酒
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お茶の仕度
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煎茶道の30℃のお茶
二口で
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焼きごま豆腐 あったかい
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40℃まで温度を上げたやつ
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広島を代表する日本料理のお店
馳走啐啄一十さん
メニューはお任せのみ
ペアリング付で
33000円
+追加のビール代
初めての馳走さん!
とても楽しみにして来ました
大将こだわりの広島の軟水でとったお出汁は、言い尽くせぬ程美味しかったです
旨味が濃い〜〜〜幸せ(*´꒳`*)
・八幡浜の白甘鯛の椀物
・地物の赤貝 36年継ぎ足しのポン酢で
・筍フライ 朝2時に掘って赤帽で届けてもらったもの
・下関の白子
・地物のヒラメ
・ヒラメのエンガワ
・地物のコウイカ
・地物のハギ 8時間かけて血抜き
・口直し 大根と梅
・宮島のサワラ
・フグの白子とタラの白子、ヒラメの雑炊
・最初に使ったという昆布
・高森牛30ヶ月メスの炭火焼き
・削り節4種と真昆布 さわに
・締めのご飯とおかず
・おまけのお酒
・煎茶道にて30℃のお茶
・焼きごま豆腐 温かい
・煎茶道にて40℃のお茶
最初のお椀、美味しすぎるお出汁の衝撃
(こ、これが名高い馳走のお出汁か!!)
筍、有名な合馬の筍。朝採れ筍を赤帽で最速で届けて貰ったもの
本当にエグみとか無くて香りも良い
白子はあくまでもクリーミィでお出汁との相乗効果が物凄い
お魚は長時間熟成されたもの
旨味が濃厚
8時間血抜きをしたカワハギの肝、美味しかったなぁ〜(*´꒳`*)
雑炊が物凄く贅沢で(≧∇≦)
ふぐ白子、タラ白子、ヒラメ
これを激旨お出汁で作ってもらう
めちゃめちゃ美味しい(≧∇≦)
おかわり可だったので、おかわりをしてしまった( ̄▽ ̄;)
だって美味しいし
お肉も希少価値の高いもので、絶妙の火入れ。
締めのご飯とおかず
出汁ご飯美味しかった〜
これでいいんだという様なラインナップだけど、当然全てが美味しすぎる
デザートとお茶
お茶は30℃と40℃という低音で旨味や甘みだけを引き出したもの。
温度での違いを楽しませてくれました
どのお料理も手間をかけておられて、
センスが光るお料理ばかり
ありがとうございました