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最上階の空間へ
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ネタ
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ネタ いまみたら立派な鯖が! 追加すれば良かったと後悔(泣)
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久しぶりにみました(笑)国産の松茸
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手作り豆腐から
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食欲が湧いてきます
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お醤油では食べないお造り盛り 天然平目、天然鯛、かつおの藁焼き、赤貝
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岩塩プレートに酢橘を搾り軽くおしつけて
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ホタルイカを干したやつ、3年カラスミ、海苔の佃煮など! 当然日本酒〰
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あ!昨日もおった日本酒です
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ギリシャのヴァージンオリーブオイルで揚げた天婦羅が絶品!塩もホタテとかから採った自家製のお塩 アスパラ、車海老、穴子
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のどぐろと松茸のお鍋 ポン酢は祇園さゝ木で教えてもらったやつ!
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のどぐろ
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まずは松茸をなどをしっかりと炊いてからのどぐろはしゃぶしゃぶで
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手作りのガリ三種
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大トロのミルフィーユにぎり! 超絶品!
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この時期しか捕れない??イカの小ぶりなにぎり! 自家製イカ墨塩でいただきます! すごいー
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氷見のブリ! 従来は12月位なのですが温暖化ですね(泣)
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づけ! 最後にゆずを擦ります! 天然本マグロ赤身独特の良い酸味をさらに引き立てる! もはや芸術品でした! これだけ食べるためにここに来ても値打ちアリです!
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のどぐろ炙り
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銀だらの炭火焼
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うには採れたとこがロシア海域なのでロシア産でも最上の品(笑)イクラは筋子からの手作りでこれまた超絶的な美味しさ!
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煮蛤! うん!江戸前
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あら!コハダ撮るの忘れてました!わしはジャイアンか?
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煮穴子の手巻! これまた超絶品!
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江戸前といえば干瓢巻!山葵巻と
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美味しかった!
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デザート
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部屋から スカイツリーと東京タワーが同じ高さにみえる角度!
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天ぷらの近藤さんの名前も! 場所柄、有名人御用達のお店ですが相手もプライベートなのでサインとか貰うのはやめましょうね!
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今回の東京出張の宿をニッコーグランド東京にしたのはここのディナーを最高に楽しむ為でした。画像を共に高野シェフの卓越した技法の料理を説明致します。