ぐりまーついんずさんが投稿した日本料理柳燕（東京/人形町）の口コミ詳細 [食べログ]

この口コミは、ぐりまーついんずさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

日本料理柳燕人形町、水天宮前、浜町/日本料理

15回

夜の点数：4.5
- ￥30,000～￥39,999 / 1人
- 料理・味 4.5
  
  |サービス 4.5
  
  |雰囲気 4.5
  
  |CP 4.7
  
  |酒・ドリンク 4.5

15回目

2024/11 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

自由な発想

当店の調理場を仕切る野呂敏人氏は、まだ30をいくつか過ぎたばかりという若き大将なれど、昭和21年（1946年）という終戦の翌年に創業した料亭の「つきぢ田村」で11年間修業した確かな技術と、和食なのに洋風な料理をどこかに一品組み込んで来る自由な発想を持った期待の料理人です。
また、青森出身で津軽の食材を直接取り寄せて、食べさせてくれることも楽しみなのですが、さて、本日の献立はどうのようなものでしょうか…

・先付　ホワイトシチュー
　白味噌に鶏出汁。中に白菜、下仁田葱。その上に馬糞雲丹
　いきなり洋食ｷﾀ━━━━(ﾟ∀ﾟ)━━━━!!w
　そろそろ白菜が美味しくなって来たということで、優しいお味で胃が温まる。

・宮城県の虎河豚の唐揚げ
　河豚を一夜干しにして、タレに浸けて揚げてます。お好みで山椒塩を付けて。
　骨周りなので手で掴んでガブリと！嘴はゼラチン質たっぷりで(ﾟдﾟ)ｳﾏｰ!!

・愛媛の白甘鯛と焼き蕪のお椀
　鱗を剥がして松笠揚げにし、最後にお椀にジュッ！と。
　美味いなあ。お出汁に白甘鯛も美味いけど、青森の弱火でじっくり焼いた野辺地蕪がまた美味いな！

・青森三厩の鮃と鹿児島出水の障泥烏賊
　どちらも酢橘を絞ってから、障泥烏賊は山葵塩、鮃は青森八戸の鮟肝ポン酢で。
　ねっとり障泥烏賊ウメー！鮃も旨味たっぷり。縁側ヤバシ！！

・生鉄火
　塩釜の鮪に芥子、シャリに新物の岩海苔を混ぜて一緒に。
　綺麗な中トロだあ。脂が乗りつつ歯応えもあって美味しい！

・羅臼の5.2kgのメヌケの味噌焼き
　下に菊菜のソース。和食のマッシュポテトを添えて（海老芋と猪（猪はバラ肉をカリカリに脂を落としたもの））
　ブリブリでメヌケ旨ッ！お！マッシュポテトも旨い！！

・長野のちぢみほうれん草（寒締め）の温かいお浸し
　蛤と椎茸。蛤のお出汁で
　根だけ揚げて、トロッと甘くて根芹みたいで美味しい！！

・栃木牛
　赤身をじっくり焼いて、津軽みぞれ（青森のリンゴ）とジャガイモの細切りを揚げたものを乗せて
　柔らかい赤身の旨味、甘い津軽みぞれ、サクサクのジャガイモと、味わいもテクスチャも全く違うけど、一緒に戴くと抜群に旨い！

・五島のクエと秋田の芹の鍋仕立て
　そのままでも美味しいし、ポン酢でも。小豆島の檸檬胡椒を味変に
　クエが美味しいのはもちろん、クエの頭や骨、今日の野菜（蕪や下仁田葱など）で取ったお出汁が美味しい〜。

・お食事
　・焼き松葉蟹（境港）と焼き舞茸のご飯
　・味噌汁
　・香の物
　　焼き蟹と舞茸って、間違いない美味しさ！！

　・お替り　兵庫のせいこ蟹を乗せて、餡を掛けて　さらに旨く！
　・こいつはさらにお替りだ！

・モンブランアイス　笠間の栗のモンブランと塩ミルクアイス
　デザートとお酒のチョイスは、森藤（もりとう）店長の領域ですｗ

この日も美味しかったあ。出だしのホワイトシチューや巻かない鉄火など遊び心を出しつつ、虎河豚の唐揚げや白甘鯛の松笠揚げのお椀、クエと芹のお鍋といったザ・和食も美味しかった。メヌケの味噌焼きも美味かったな。ご馳走様でした。

ビル7階

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ビル7階

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ビル7階

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外観

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外観

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内観

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カウンター

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箸置き

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ヱビスビール小瓶

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富士ミネラルウォーター

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富士ミネラルウォーター

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先付

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ホワイトシチュー

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白味噌に鶏出汁。中に白菜、下仁田葱。その上に馬糞雲丹

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北海道 HIRASAWA WINERY LES BLANCS Quintessence 2023

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北海道 HIRASAWA WINERY LES BLANCS Quintessence 2023

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宮城県の虎河豚の唐揚げ

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宮城県の虎河豚の唐揚げ

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福島楽器正宗雄町中取り純米吟醸

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お椀

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愛媛の白甘鯛と焼き蕪のお椀

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白甘鯛の松笠揚げ

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野呂大将

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宮城墨延江 SoLiD 純米吟醸

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お造り

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青森三厩の鮃と鹿児島出水の障泥烏賊

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青森八戸の鮟肝ポン酢

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三重瀧自慢 JAPAN PROUD ～旨辛純米酒～

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生鉄火

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塩釜の鮪に芥子、シャリに新物の岩海苔を混ぜて一緒に

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青森田酒百四拾純米大吟醸 2006

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羅臼の5.2kgのメヌケの味噌焼き

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下に菊菜のソース。和食のマッシュポテトを添えて

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三重而今きもと赤磐雄町火入 2023

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長野のちぢみほうれん草（寒締め）の温かいお浸し

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蛤と椎茸と

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蛤のお出汁で

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山形磐城壽手づくり酒しぼりたて生酒

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石川吉田蔵u -巾着貴醸酒-

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栃木牛

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津軽みぞれ（青森のリンゴ）とジャガイモの細切りを揚げたものを乗せて

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新潟あべ安田鳥越 2023

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お鍋

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お鍋

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五島のクエと秋田の芹の鍋仕立て

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五島のクエと秋田の芹

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小豆島の檸檬胡椒を味変に

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小豆島の檸檬胡椒を味変に

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お出汁

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焙じ茶

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焼き松葉蟹（境港）と焼き舞茸のご飯

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焼き松葉蟹（境港）と焼き舞茸のご飯

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お食事

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お食事

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焼き松葉蟹と焼き舞茸のご飯

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味噌汁

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香の物

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焼き松葉蟹と焼き舞茸のご飯

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兵庫のせいこ蟹

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お替りはせいこ蟹を乗せ、餡を掛けて

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お替りは、兵庫のせいこ蟹を乗せ、餡を掛けて

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さらにお替り！

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モンブランアイス

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笠間の栗のモンブランと塩ミルクアイス

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笠間の栗のモンブランと塩ミルクアイス

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煎茶

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？

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お土産

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お土産

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お土産

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焼き松葉蟹と焼き舞茸のご飯

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焼き松葉蟹と焼き舞茸のご飯

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2025/04/09 更新

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14回目

2024/08 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

今年初松茸！

礒田さんに続いて人形町でのディナーです。
甘酒横丁の比較的新しいビルの最上階に入る日本料理柳燕さん。天ぷらの江戸前晋作さんの上の階ですね。
ご存知でしょうが、テレビとかによく出る「おにく花柳」の片柳遥店主による和食のお店となります。
「つきぢ田村」出身の野呂敏人料理長と小舟町時代の「おにく花柳」で修業した森藤宏店長と二人三脚で運営。
野呂料理長は青森出身ということで、青森から取り寄せた食材が多く使われるのも特徴の一つです。

・青森深浦の岩水雲と噴火湾の毛蟹
　まだ暑いし、冷たくさっぱりから。シャキシャキ水雲がうま〜い！
　野呂さんも採るの手伝ったそうだけど、漁師さんの大変さがよく分かったとかｗ

・鮑の唐揚げ　肝ソースで
　青森の玉蜀黍「獄きみ」を調味料に
　ちょっと前に大宮の詠心さんで揚げた鮑を戴いたけど、外はカリッと中はもっちり柔らかく、美味しいよねえ。
　「獄きみ」は、北海道などの玉蜀黍より少し遅い今頃が旬なんだそう。瑞々しくて美味しい。

・銚子の真鯒のお椀
　上品なさっぱりした白身。ヌルッとした皮がいいよね。
　釣り好きの野呂さんもチャレンジしたけど、こちらは市場で仕入れたものとかｗ

・青森三厩の鮃　気仙沼の鰹
　ともに完熟の酢橘を絞って、鮃は塩山葵が肝ポン酢、鰹は塩山葵か芥子土佐醤油で。
　この時期の鮃も旨味あるね。脂が乗った縁側ウメー！
　鰹は皮目に熱した備長炭を押し付け、背と腹どっちも土佐風に戴いて旨い！

・三重答志島の縞鯵の棒寿司　生姜を乗せて
　身がしっかりしてて旨ッ！

・もう一貫　梅海苔で　海苔は有明
　これもうま〜い！

・東京新島のタカベ　幽庵焼
　トマトの糠漬けを添えて、お好みで酢橘を絞って
　タカベって名前は知ってたけど、食べるの始めてだなあ。しっかりした身だあ。

・焼きすき焼き
　あおもり倉石牛の赤身とチベットの松茸　黄身醤油で
　チベット産でも香りあるなあ。赤身も柔らかく、黄身醤油の旨味も加わって旨い！

・柔らかく炊いた賀茂茄子
　上に万願寺。生姜を崩しながら戴きます。
　とろり蕩ける賀茂茄子美味しい。鶏ガラ出汁で優しい中華風？

・お食事
　・白ご飯
　・牛肉の時雨煮
　・明太高菜
　・柴漬け
　　此方で使うお米は、南魚沼産コシヒカリの中でも貴重な「雪椿」。先ずはご飯だけで。そしておかずと一緒に…で、

　・お替り！　白ご飯

　・きんきの冷や汁
　　そして続いては、きんきのお出汁で摺り胡麻と仙台味噌を伸ばして冷や汁に。ウメー！！

　・お替り　冷や汁
　　もう一杯！きんきが乗ってなくても全然美味しい！！

・杏仁のアイス　無花果の摺り流し
　スイーツ好きな森藤店長渾身のデザート。おいし～！

今回も美味しかったあ。どのお料理も美味かったけど、最後の冷や汁は秀逸でした。ご馳走様でした。
あ。そーいえば、鶏ガラ出汁とか杏仁アイスとか中華っぽいのはあったけど、今回は洋食シリーズがなかったなｗ

ビル7階

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ビル7階

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外観

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外観

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内観

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カウンター

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ヱビスビール小瓶

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先付

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青森深浦の岩水雲と噴火湾の毛蟹

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青森深浦の岩水雲と噴火湾の毛蟹

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富士ミネラルウォーター

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富士ミネラルウォーター

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高知酔鯨純米大吟醸吟麗プレミアム

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鮑の唐揚げ　肝ソースで

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青森の玉蜀黍「獄きみ」を調味料に

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宮城阿部勘純米吟醸 KAERU 花笑む

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お椀

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銚子の真鯒のお椀

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鰹の皮目に熱した備長炭を押し付けて

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野呂大将

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宮城乾坤一超辛口純米吟醸原酒

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お造り

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青森三厩の鮃　気仙沼の鰹

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塩、肝ポン酢、土佐醤油

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山口五橋純米辛口ロック

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三重答志島の縞鯵の棒寿司　生姜を乗せて

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三重答志島の縞鯵の棒寿司　梅海苔で

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チベットの松茸

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奈良みむろ杉木桶菩提酛露葉風

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東京新島のタカベ　幽庵焼

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東京新島のタカベ　幽庵焼

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山形 MINAKI 極幻 GOKUGEN 純米大吟醸

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焼きすき焼き

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あおもり倉石牛の赤身とチベットの松茸　黄身醤油で

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宮城あたごのまつ特別純米冷卸

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煮物

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柔らかく炊いた賀茂茄子

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炊き立ての「雪椿」

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お食事

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炊き立ての「雪椿」

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牛肉の時雨煮

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明太高菜

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柴漬け

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先ずはご飯だけで

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明太高菜で

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牛肉の時雨煮で

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お替り！

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焙じ茶

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きんきの冷や汁

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きんきの冷や汁

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お替り　冷や汁

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お替り　冷や汁

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杏仁のアイス　無花果の摺り流し

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杏仁のアイス　無花果の摺り流し

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杏仁のアイス　無花果の摺り流し

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煎茶

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2024/08/25 更新

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13回目

2024/05 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

今回はタルタルチキンならぬタルタル白甘鯛！？

人形町の甘酒横丁にあるまだ新しい飲食店ビルの最上階、7階に入ってる日本料理柳燕（りゅうえん）さん。
いまは銀座に移転しましたが、人形町の近くの小舟町にあったおにく花柳の片柳店主が出した和食のお店。
以前、勤め先が近所ってこともあって、故あって投稿してないのも含めてけっこうお邪魔しておりますが、
不思議と5月に来るのは初めて。5月はこれ！と言った旬の食材が少なくて献立を考えるのが大変と聞きますが、
そんな5月にどんな料理を出してくるか、楽しみです。

・那須塩原のトロ茄子の揚げ出汁に冷たい餡掛け
　青森深浦及紫雲丹と
　トロトロの茄子とトロトロの雲丹が冷たい餡を纏って、美味しい！

・噴火湾の鮪に秋田のいぶりがっこの手巻き寿司
　脂が乗っていい鮪だあ。120kgっていうからなかなか大きいね。
　そこにいぶりがっこのコリコリ食感と煙の香りがイイ！

・二種の海老真薯のお椀
　千葉富津の芝海老と熊本の車海老の海老真薯
　青森の原別漁港のナマコを能登でバチコにしたのを乗せて
　海老真薯がいい旨味。美味しい〜。やっぱクチコよりバチコのが風味が好きだな。

・お造り　青森三厩の鮃と三重答志島の伊佐木
　鮃は酢橘を絞って塩山葵か山葵醤油で、伊佐木は山葵醤油か鮟肝ポン酢で。
　どちらも旨味たっぷりだね！

・淡路島の白甘鯛の松笠揚げ
　…をチキンタルタル風にw タルタルには酸茎に柴漬け、紫蘇で風味付け
　出た！洋風シリーズ！w なんでもマックのフィレオフィッシュを食べた時に思いついたらしいw
　鱗のサクサク感とタレの酸味、タルタルの甘味、それに風味付けの漬物のコリコリ感が渾然一体となって面白い。

・千葉竹岡の太刀魚、ドラゴン　おからを添えて
　ふんわり身厚でとろけるドラゴン太刀魚！？塩気がちょうどよく美味しい〜！！
　おからも東北らしい濃い味付けで旨ッ！！

・十勝牛の赤身、ランプ肉の冷たいしゃぶしゃぶ
　胡麻ポン酢と新生姜のジュレを掛けて
　柔らかい赤身に胡麻ポン酢と新生姜ジュレがベストマッチ！

・淡路の玉葱と天草の鱧の土鍋仕立
　蛤のお出汁で
　この鱧も柔らかとろけるなあ。玉葱がまた甘くて美味い！

・お食事
　・伊勢志摩の鹿尾菜に鹿児島の鰻の炊き込みご飯
　・鰻の地焼き
　・海苔
　・山椒
　・焼き茄子の赤出汁（栃木は那須のビーナスならぬ茄子の美なすｗ）
　・お新香
　鰻ウメー！タレ飯最後！！最初はそのままで。二杯目は山椒と海苔で。三杯目はお茶漬けで。
　と、櫃まぶしのように戴いて(ﾟдﾟ)ｳﾏｰ!!

・青森のカシスミルクアイス
　カシスの風味に無殺菌ミルクの甘味。それにカシスソースの酸味が相まって美味しい。
　カシスソースがバルサミコみたいな風味だけど、あれも元は葡萄ですからね。
　だから似た風味になるのかな。

この日は突然のキャンセルがあったそうで、他に2人組だけの静かな席でした。
ただし、前日は殆ど5回転レベルの目が回るような忙しさだったそうで、その翌日なんで、却ってこのぐらいで落ち着くとw
ということで、野呂大将や森藤店長との会話も弾んで、楽しいお食事でした。ご馳走さま。

ビル7階

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ビル7階

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外観

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外観

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内観

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カウンター

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ヱビスビール小瓶

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那須塩原のトロ茄子の揚げ出汁に冷たい餡掛け

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那須塩原のトロ茄子の揚げ出汁に冷たい餡掛け

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宮城飛龍純米大吟醸

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富士ミネラルウォーター

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宮城飛龍純米大吟醸と富士ミネラルウォーター

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野呂大将

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噴火湾の鮪に秋田のいぶりがっこの手巻き寿司

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噴火湾の鮪に秋田のいぶりがっこの手巻き寿司

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山形正宗夏ノ純米

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山形正宗夏ノ純米

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お椀

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二種の海老真薯のお椀

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千葉富津の芝海老と熊本の車海老

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北海道十勝特別純米辛口彗星100%

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北海道十勝特別純米辛口彗星100%

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お造り

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青森三厩の鮃と三重答志島の伊佐木

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醤油、鮟肝ポン酢

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栃木仙禽×UNITED ARROWS ナチュール・トリニティ

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栃木仙禽×UNITED ARROWS ナチュール・トリニティ

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淡路島の白甘鯛の松笠揚げ　タルタル風ソース

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福井常山玄達純米吟醸

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福井常山玄達純米吟醸

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千葉竹岡の太刀魚、ドラゴン　おから添え

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山口東洋美人純米大吟醸播州愛山

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山口東洋美人純米大吟醸播州愛山

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十勝牛の赤身の冷たいしゃぶしゃぶ

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ランプ肉

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岐阜三千盛純米大吟醸古酒 VINTAGE 2014

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岐阜三千盛純米大吟醸古酒 VINTAGE 2014

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土鍋

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淡路の玉葱と天草の鱧の土鍋仕立

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淡路の玉葱と天草の鱧の土鍋仕立

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淡路の玉葱と天草の鱧の土鍋仕立

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淡路の玉葱と天草の鱧の土鍋仕立

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焙じ茶

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野呂大将と炊き込みご飯

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伊勢志摩の鹿尾菜に鹿児島の鰻の炊き込みご飯

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お食事

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お食事

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伊勢志摩の鹿尾菜に鹿児島の鰻の炊き込みご飯

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山椒、海苔

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鰻の地焼き、お新香

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焼き茄子の赤出汁

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伊勢志摩の鹿尾菜に鹿児島の鰻の炊き込みご飯

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那須のビーナスならぬ茄子の美なすｗ

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お替り　山椒を振って

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更に海苔を散らして

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お替り　お茶漬けで

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櫃まぶしのように

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青森のカシスミルクアイス

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青森のカシスミルクアイス

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煎茶

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？

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お土産

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お土産

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伊勢志摩の鹿尾菜に鹿児島の鰻の炊き込みご飯をおにぎりに

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2024/06/04 更新

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12回目

2024/02 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

今回は中華っぽいお料理も…

って思ったら、初訪問の時に春巻きならぬ夏巻きって出して来てたなｗ
ということで、人形町の日本料理柳燕さん。2024年の初訪問となります。

・あおさ海苔と礼文の馬糞雲丹の茶碗蒸し
　出始めのあおさ海苔の香りよく、馬糞雲丹の濃厚な旨味に優しい茶碗蒸し。美味しい。

・佐島の赤座海老の揚物
　固めに揚げて、上半身にタレを掛けてます。下半身は山椒塩で。
　いまだけの高級海老。主に神奈川沖、静岡沖で獲れます。日本のスキャンピ。フワップリでウメー！

・筍と蛤のお椀
　春らしい逸品。いいお出汁だ。筍の風味もいいね。

・青森大間の鮃と三重答志島の障泥烏賊
　障泥烏賊はねっとり、鮃も脂が乗って、旨味たっぷりで旨いなあ。
　どちらも山葵を乗せて酢橘塩のがイイね。鮟肝醤油は酒の肴にチビチビとw

・茨城波崎の鮪といぶりがっこのトロタク手巻
　トロトロのネギトロにコリコリ食感に煙が香るいぶりがっこの組み合わせは最高！

・鹿児島のランプの回鍋肉
　春キャベツと黄韮を豆豉代わりの大徳寺納豆で炒めました。一緒でもそれぞれでも。芥子を付けても。
　まずランプが柔らかくて美味しい！そして、何と言っても大徳寺納豆の風味がいいねえ。

・大船渡の新物の若布の酢の物
　うるいと京都舞鶴の飯蛸も入り、卵黄のソースが掛かってます。
　さっぱり酢の物に卵黄？と思ったけど、コクが入って美味しいねぇ。

・愛媛の白甘鯛の松笠焼　トマトの糠漬け添え
　鱗がサクサク〜！身はふっくらしっとりでウマーイ！トマトの糠漬けが何気に美味しい。

・青森津軽鴨に田酒の酒粕で鴨の粕しゃぶ
　鴨ももう終わり。秋田三関の芹を入れて、沸騰したら鴨をしゃぶしゃぶ。
　一度炭火で炙ってるので、3回ぐらいしゃぶしゃぶしたらOK。相性のいい七味を振っても吉。
　酒粕は鶏の出汁と相性がいいと、お隣の鳥忠で仕入れた丸鶏の皮目を炙って、コラーゲンたっぷりの出汁を採ったそう。
　淀大根、柚須の皮が中に入ってて、粕汁と一緒に戴くと…(ﾟдﾟ)ｳﾏｰ!!

・お食事
　・桜鱒と菜の花ご飯
　・卵黄醤油、海苔
　・お新香、塩昆布
　・お揚げの味噌汁
　桜鱒は桜のチップで燻したそう。そのままで十分美味しいけど、2杯目は刻んだ海苔をパラリ乗せて、
　3杯目のお替り（半分だけにしました）には醤油の掛かった卵黄とやはり海苔で戴きました。

・あまおうのソースのミルクアイス　和三盆の練乳添え
　あまおうのソースは何も足さず、あまおうを摺り流しただけだそう。甘味が欲しい時は味変に練乳を。
　そのまま戴くとあまおうの酸味でさっぱりと。そして練乳を注ぐと…(ﾟдﾟ)ｱﾏｰｲ!!

和食をベースにしつつ、洋風っぽい料理に中華っぽい料理も自由に取り入れて来た野呂大将。
その野呂大将が修業したつきぢ田村ですが、テレビでのお馴染みだった3代目の田村隆氏が急逝してから
ずっと休業してたけど、3/1から再開するみたいですね。どんなお店なのかしら？

ビル7階

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ビル7階

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外観

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内観

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カウンター

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ヱビスビール小瓶

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ヱビスビール小瓶

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茶碗蒸し

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あおさ海苔と礼文の馬糞雲丹の茶碗蒸し

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あおさ海苔と礼文の馬糞雲丹の茶碗蒸し

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熊本産土 2023 穂増五農醸

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富士ミネラルウォーター

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佐島の赤座海老の揚物

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佐島の赤座海老の揚物

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栃木仙禽×UNITED ARROWS 仙禽 UA.1st あお

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お椀

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筍と蛤のお椀

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筍と蛤のお椀

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筍と蛤のお椀

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福岡三井の寿純米吟醸大辛口山田錦生酒

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青森大間の鮃と答志島の障泥烏賊

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青森大間の鮃と答志島の障泥烏賊

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鮟肝醤油

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青森田酒純米大吟醸四割五分吟烏帽子100%仕様

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茨城波崎の鮪といぶりがっこのトロタク手巻

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茨城波崎の鮪といぶりがっこのトロタク手巻

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三重而今純米大吟醸

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鹿児島のランプの回鍋肉

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北海道二世古特別純米酒北海道酒造好適米「彗星」使用新酒しぼりたて生酒

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大船渡の新物の若布の酢の物

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うるいと京都舞鶴の飯蛸、卵黄のソース

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福岡若波純米吟醸山田錦生酒

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愛媛の白甘鯛の松笠焼

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愛媛の白甘鯛の松笠焼

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広島龍勢人 2020 藤井酒造160周年記念酒

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青森津軽鴨に田酒の酒粕で鴨の粕しゃぶ

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青森津軽鴨と秋田三関の芹

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田酒の粕汁に秋田三関の芹

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鴨の粕しゃぶ

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鴨の粕しゃぶに七味

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田酒の粕汁にも七味

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野呂大将

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桜鱒と菜の花ご飯

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お食事

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桜鱒と菜の花ご飯

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お揚げの味噌汁

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卵黄と海苔

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塩昆布とお新香

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桜鱒と菜の花ご飯

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焙じ茶

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桜鱒と菜の花ご飯に海苔

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桜鱒と菜の花ご飯に卵黄醤油

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さらに海苔

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デザート

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あまおうのソースのミルクアイス

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和三盆の練乳添え

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あまおうのソースのミルクアイス

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和三盆の練乳を掛けて

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煎茶

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？

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お土産

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お土産

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お土産

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お土産桜鱒と菜の花ご飯

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2024/02/26 更新

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11回目

2023/12 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

新年を迎える準備で大忙しの人形町で…

2023年の夜の外食の〆は、人形町の日本料理柳燕で取らせて戴きました。
何でもこの前の早い回がヨーロッパ系の方の貸切だったそうで、私が入った回にも中国系と思われる方がいて、何かすげーインターナショナルなお店になってる！？

・長崎の唐墨の飯蒸し
　ご飯に鹿児島の筍。早いけど土の中の筍なので新鮮で香りがいい。調味料として入れたそう。
　唐墨は自家製。ビルの屋上で干してるそうですよ。マイルドな塩気の唐墨に筍の食感も軽く、美味しい！

・京都の海老芋とメヒカリの唐揚げ
　海老芋は一度炊いてから唐揚げにしてます。メヒカリは完熟の酢橘を絞って戴きます。
　軽いほっくりした食感の海老芋の唐揚げに、水分を残したメヒカリの唐揚げがよく合う。

・愛媛の白川（甘鯛）と蕪の赤ちゃんのお椀
　脂の乗った白川で美味しい。その脂がお出汁に浮いて、コクが出て旨い。

・お造り　青森八戸の鮪と三厩の鮃
　鮃は縁側も。鮃は酢橘塩か肝ポン酢で、鮪は山葵醤油か海苔の佃煮と山葵で戴くのがお薦め。
　脂が乗ってキメの細かい中トロで旨い！鮃は塩のが美味しいかな。鮟肝ポン酢は後でちびちび酒の肴にw

・追加で長崎で揚がったばかりのクエ
　3kgと小さめだけどさっきまで生きてたクエで、筋ばってなく美味しい。

・和食屋の越前蟹のグラタン
　ホワイトクリームの代わりに鱈の白子と白味噌でグラタン仕立てとしてます。
　コクのあるクリームソースに越前蟹の身と味噌がたっぷりのグラタン。ウメー！！

・福井の焼き鰤大根
　鰤は福井の「ひるが響」と言って、11月下旬〜1月に美浜町日向で水揚げされた寒鰤の中でも、活け越し、血抜き、神経抜きの処理をした重さが8kg以上で優れた魚体のものを呼ぶそう。
　その鰤を塩焼きして、炊いた聖護院大根と一緒に鰤出汁の餡掛けで閉じて焼き鰤大根。パリッと焼けた皮にふっくらしっとりした脂が乗った身が(ﾟдﾟ)ｳﾏｰ!!

・北海道野付の帆立の酢味噌和え　壬生菜を添えて
　酢味噌には芥子ではなくマスタードを使い、そこに胡麻も少し混ぜて。この酢味噌旨い！

・クエ鍋
　お造りに追加で出たクエに秋田三関の芹と揚げた根芹をお鍋に。
　お出汁はクエの出汁に蕪などの根菜を入れたコンソメ。ポン酢には昆布や鰹の旨味を含ませて。
　クエは長めにしゃぶしゃぶとして、甘〜い！！
　揚げた根芹はトロッと、芹もお出汁を含んで旨ッ！！お出汁も美味しい。

・お食事　鴨葱ご飯
　・津軽鴨のローストと九条葱と鹿尾菜のご飯
　・海苔、卵黄
　・お新香（白菜、柴漬け）
　・鳥取の蜆の赤出汁
　最初は鴨と九条葱と鹿尾菜のご飯で。続いて海苔を散らして海の香りを纏わせ、そして卵を繋ぎに〆て。鴨に塗った醤油タレには、昆布出汁と和三盆を加えて甘味を出したそうです。
　で、余ったご飯はお土産におにぎりにしてくれますが、それだと鴨が温まっちゃうので、酒の肴にこの場で全部戴いちゃいましたw

・自家製チョコミント
　お！これ旨いじゃん！！ミントと言いつつ日本料理らしく山椒の赤ちゃんを使ってるそうです。
　お椀の蕪といい、赤ちゃん尽いてる回でもあったなｗ

今回も美味しい料理に美味い酒の数々、ありがとうございました。楽しませていただきました。
久々に戴いた和食屋の蟹グラタンも美味しかったけど、焼き鰤大根が旨かったな。あとクエ鍋も。
お酒はにごりやおりがらみが多かったかな。仙禽とUAのコラボから始まって、あとチャリ愛好家のお酒が面白かったｗ
来年も…って、もう今年になっちゃったけどｗまたよろしくお願いします。

ビル7階

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ビル7階

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外観

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内観

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カウンター

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栃木仙禽ｘUNITED ARROWS UAドラゴン貴醸酒にごり生酒

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栃木仙禽ｘUNITED ARROWS UAドラゴン貴醸酒にごり生酒

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富士ミネラルウォーター

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富士ミネラルウォーター

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飯蒸し

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長崎の唐墨の飯蒸し

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長崎の唐墨の飯蒸し

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宮城伯楽星純米吟醸おりがらみ生酒

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宮城伯楽星純米吟醸おりがらみ生酒

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広島 UGO AURORA 2023-2024 SPECTRA ASSEMBLEY

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広島 UGO AURORA 2023-2024 SPECTRA ASSEMBLEY

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京都の海老芋とメヒカリの唐揚げ

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お椀

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愛媛の白川と蕪の赤ちゃんのお椀

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愛媛の白川

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野呂大将

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島根天穏純米無濾過生原酒

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島根天穏純米無濾過生原酒

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お造り

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青森八戸の鮪と三厩の鮃

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塩、醤油、肝ポン酢

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長崎で揚がったばかりのクエ

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千葉岩の井 240 純米吟醸美山錦無濾過生原酒

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千葉岩の井 240 純米吟醸美山錦無濾過生原酒

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福島寫楽純米吟醸おりがらみ生酒

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福島寫楽純米吟醸おりがらみ生酒

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和食屋の越前蟹のグラタン

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和食屋の越前蟹のグラタン

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福島飛露喜特別純米

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福島飛露喜特別純米

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福井の焼き鰤大根

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福井の焼き鰤「ひるが響」

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茨城 Buyu Cycle Ogawa Yeast

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茨城 Buyu Cycle Ogawa Yeast

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北海道野付の帆立の酢味噌和え

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北海道野付の帆立の酢味噌和え

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兵庫龍力純米酒純米ドラゴン3（Episode3）生

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兵庫龍力純米酒純米ドラゴン3（Episode3）生

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クエ鍋

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長崎で揚がったばかりのクエと秋田三関の芹と揚げた根芹

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芹と根芹をお出汁に入れた後、クエをしゃぶしゃぶ

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ポン酢で

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クエの出汁に蕪などの根菜を入れたコンソメ

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新潟雅樂代～月華～生酒

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新潟雅樂代～月華～生酒

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焙じ茶

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野呂大将と鴨葱ご飯

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お食事

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津軽鴨のローストと九条葱と鹿尾菜のご飯

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海苔と卵黄

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お新香（白菜、柴漬け）

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鳥取の蜆の赤出汁

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津軽鴨のローストも九条葱と鹿尾菜のご飯もお替りあり

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津軽鴨のローストと九条葱と鹿尾菜のご飯

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海苔を散らして海の香りを纏わせ

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そして卵を繋ぎに〆

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残った鴨はお摘みに（お土産も可）

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自家製チョコミント

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自家製チョコミント

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自家製チョコミント

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煎茶

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？

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お土産

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お土産

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2024/01/05 更新

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10回目

2023/10 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

ご飯のお供で完食！

人形町の日本料理柳燕と銀座に移転した親方のおにく花柳との蟹と肉のコラボが、11月末にまた、今度は銀座のおにく花柳に場所を移してあるんだけど、知ったときには既に席が埋まってた…orz
ということで、日本料理柳燕さんで10回目のお食事に行って来たんですが、去年2月のコラボはお店からの要請で上げてないんで、それを含めれば11回目の訪問となります。

・羅臼の鱈の白子と北海道忠類（ちゅうるい）の百合根の茶碗蒸し

・鼈の土瓶蒸し
　具に鼈のほか、鮑に焼き茄子で芳ばしく。

・お造り　青森焼山（大間の近く）の鮃と塩釜の中トロ
　鮃は酢橘を絞って塩か鮟肝醤油で、中トロは山葵醤油もいいけど、山葵塩と海苔醤油も。
　鮃は脂たっぷりで旨ッ！中トロが口に入れた途端に蕩ける〜！

・千葉富津の魳と銀杏の飯蒸し　蕪の願掛け
　擦った蕪（青森のサラダ蕪）と蕪の搾り汁に、昆布と鰹を指したお出汁で炊いたお米で。
　おー、魳の火入れが最高！芳ばしくて美味しい！蕪もイイね！

・松坂牛（ランプ）の味噌焼き　蒸し栗（丹波）を擦ったものをソースに
　フワッと優しく甘い栗に松坂牛に染みた味噌味が絡まって、これは美味しい！！

・萩の白川の松笠焼き　葱のきんぴらを敷いて、お出汁をひいて
　鱗がパリパリ〜！芳ばしく焼けてて旨い！！

・揚げたメヒカリに菜の花のお浸し、焼いた松茸の酢の物
　むちむちホロッとしたメヒカリも、サクサク香しい松茸ももちろん旨いけど、一番美味しいのは三杯酢がいい塩梅の春菊のお浸し！

・津軽鴨の白湯鍋　白湯は鶏ガラに鴨のスープ
　九条葱をまず入れて、しんなりしたら鴨ロースをしゃふしゃぶ。土佐のレモン胡椒で戴きます。

・白湯ラーメン
　残ったスープでラーメン。麺はかん水抜きで青森の知り合いに作ってもらってるそうです。

・お食事
　・南魚沼産コシヒカリ「ゆきつばき」
　・炙り明太子
　・牛肉の時雨煮
　・黄身
　・秋刀魚の梅煮　梅で骨を柔らかくする目的で、味わい的には甘露煮に近いかも
　・お新香、塩昆布
　ご飯のお供が美味しすぎて、羽釜ご飯全部食べちゃったw 初めてだ！？腹パンだあ。あー苦しいwww

・自家製モンブラン　下に塩ミルクのアイス
　2回目に来たとき以来ですね。茨城笠間の栗を渋皮煮にして絞ったものだそう。

ちょっと感想が薄くなっちゃったけど、いや～、この日のお食事はどれも美味しかったなぁ。メモを取るのも忘れちゃうほど美味し過ぎたってことでwwwww
いや、前から美味しかったけど、オープン2年を超えて大将もますます腕を上げてる感じで、次回も楽しみです！

ビル7階

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ビル7階

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外観

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内観

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カウンター

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ヱビスビール小瓶

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青森と岩手の間の松茸お披露目

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茶碗蒸し

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羅臼の鱈の白子と北海道忠類の百合根の茶碗蒸し

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羅臼の鱈の白子と北海道忠類の百合根の茶碗蒸し

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富士ミネラルウォーター

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富士ミネラルウォーター

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新潟鶴齢特別純米山田錦ひやおろし

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新潟鶴齢特別純米山田錦ひやおろし

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鼈の土瓶蒸し

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鼈の土瓶蒸し

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鼈の土瓶蒸し

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福井早瀬浦純米吟醸山田錦

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福井早瀬浦純米吟醸山田錦

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お造り

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青森焼山の鮃と塩釜の中トロ

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鮟肝醤油、醤油

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神奈川天青吟望秋おりがらみ純米酒

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神奈川天青吟望秋おりがらみ純米酒

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千葉富津の魳と銀杏の飯蒸し　蕪の願掛け

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千葉富津の魳と銀杏の飯蒸し　蕪の願掛け

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長野茜さす純米大吟醸

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長野茜さす純米大吟醸

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松坂牛（ランプ）の味噌焼き

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松坂牛（ランプ）の味噌焼き

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三重酒屋八兵衛十五夜純米酒

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三重酒屋八兵衛十五夜純米酒

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萩の白川の松笠焼き

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萩の白川の松笠焼き

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萩の白川の松笠焼き

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石川吉田蔵u -巾着エピソード1-

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石川吉田蔵u -巾着エピソード1-

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揚げたメヒカリに菜の花のお浸し、焼いた松茸の酢の物

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愛知醸し人九平治 human 純米大吟醸山田錦精米歩合45%

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愛知醸し人九平治 human 純米大吟醸山田錦精米歩合45%

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津軽鴨の白湯鍋

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津軽鴨

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土佐のレモン胡椒

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津軽鴨の白湯鍋

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お椀

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白湯ラーメン

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白湯ラーメン

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焙じ茶

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福島楽器正宗雄町中取り

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福島楽器正宗雄町中取り

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森藤店長

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お食事

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南魚沼産コシヒカリ「ゆきつばき」

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炙り明太子

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牛肉の時雨煮、黄身

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秋刀魚の梅煮、お新香と塩昆布

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味噌汁

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まずは白米で

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炙り明太子で

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塩昆布で

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秋刀魚の梅煮で

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牛肉の時雨煮と黄身で

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即席牛玉丼

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蜆の味噌汁

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自家製モンブラン

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下に塩ミルクのアイス

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煎茶

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？

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2023/11/07 更新

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9回目

2023/07 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.4
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

夏らしい献立に大満足

此方が人形町の真新しいビルの中にオープンして暫く経った8月に初訪問。そしてオープン1年経った去年は6月に訪問してて、ちょうど7月が抜け落ちてたので今回行って参りましたｗ

お、前回伺った時にロードバイクに嵌まってると仰ってた森藤店長、ゴルフ焼けと相まって顔がシュッとして来たね！

・先付　冷たい茶碗蒸し
　青森深浦の岩水雲を混ぜ込み、淡路のコノコを乗せて、中には熊本の車海老。
　キリッと冷えた中、塩味が美味しい。

・夏蟹のお椀
　噴火湾の毛蟹を卵白で固めた真薯のお椀。上に蟹味噌を乗せてます。
　いい塩梅のお出汁に毛蟹の身と味噌が溶けて(ﾟдﾟ)ｳﾏｰ!!

・明石のキジハタと鹿児島出水の障泥烏賊
　ともに酢橘を絞って、障泥烏賊は塩と山葵で、キジハタは塩と山葵か鮟肝醤油で戴きます。
　障泥烏賊は細かく切れ目を入れてヮ柔らかく、キジハタはコリッとしながら脂も乗って旨い！

・佐賀の鰻の手巻　仕上げに木の芽をたっぷり
　炭火焼したばかりの熱々の鰻の芳ばしい香りに身がトロッとして、そしてすっかりトロリとして来たタレが旨ッ！！

・焼魚　根室のキンキの塩焼　胡瓜のみぞれ酢に梅肉
　脂が乗って皮の裏がトロッとして(ﾟдﾟ)ｳﾏｰ!!さっぱりした胡瓜のみぞれ和えと酸味のある梅肉がまたよく合う！鎌のとこは手に取って、齧り付いて旨い！！

・和牛のたたき
　鹿児島のランプ肉に香りを付けて、塩山葵か芥子ポン酢（吉野葛でトロリと）で。薬味は淡路の玉葱と茗荷
　柔らかく、余計なサシがない赤身の旨味を味わえるランプ肉が旨い！塩山葵でも芥子ポン酢でも美味しいが、赤ワイン（ピノ・ノワール）と合わせるなら塩山葵のがいいかな。

・冷たいラーメン
　蜆出汁（丑の日は鰻のほか、蜆の日でもあるらしい）に地元青森の友達が作ってるという麺を合わせました。葱に花穂、レモン胡椒をよく和えて戴きます。
　おお！いいお出汁だあ！美味しい〜！

・鴨出汁の餡掛けの土鍋
　群馬のトロ茄子、気仙沼の煮鮑、利尻の馬糞雲丹。雲丹は調味料として、餡に溶きながら戴きます。
　煮鮑は餅米の上新粉をまぶしてサッと揚げて、香りよく美味しい！お出汁も旨いなぁ…って、あれ？鴨は？
　鴨は全てお出汁となったそうですｗ

・鮎ご飯
・お新香（大根、柴漬）
・味噌汁（蓴菜、海苔）
　長野天竜川の鮎を三枚におろして、鮎の骨のお出汁で米を炊いてます。
　いい塩焼きだあ。美味しいなあ。葉は蓼。味噌汁もお出汁が濃くて旨い！

　二杯目には獅子唐味噌（獅子唐と葱味噌）で戴きます。
　獅子唐も地元の知り合いのだそうで、ピリ辛でちょうど合う。三杯目のお替りもしちゃった。

・杏仁アイス　愛知知多の生無花果ソース
　出来立てで空気が含まれ、程よい甘さにいい香りで美味しい〜！

鰻の手巻きはこれまでも何度か戴いたけど、だんだん美味しくなってる気がする。これも継ぎ足し継ぎ足しして旨味をましてタレの成果か。
冷たい茶碗蒸しに夏蟹のお椀、キンキの塩焼、和牛のたたき、冷たいラーメン、鴨出汁の土鍋…みんな美味しかった。鮎を塩焼きじゃなく鮎ご飯にしたってのもヒット！ｗ
今回も美味しかった。ご馳走様でした。

ビル7階

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ビル7階

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外観

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外観

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内観

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カウンター

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ヱビスビール小瓶

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ヱビスビール小瓶

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先付

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冷たい茶碗蒸し

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青森深浦の岩水雲を混ぜ込み、淡路のコノコ、熊本の車海老と

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茨城浦里 URAZATO PROTOTYPE 03

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富士ミネラルウォーター

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お椀

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夏蟹のお椀

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北海道上川大雪十勝特別純米辛口きたしずく100% 生

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お造り

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明石のキジハタ、鹿児島出水の障泥烏賊

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三重而今純米吟醸朝日

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オープン以来継ぎ足して来たタレ

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佐賀の鰻の手巻

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佐賀の鰻の手巻

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新潟あべ夏酒

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焼魚根室のキンキの塩焼

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Château de Charodon Chambolle-Musigny 2019

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和牛をスモーカーで

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和牛のたたき

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鹿児島のランプ肉

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秋田山本ど辛純米生原酒

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冷たいラーメン

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蜆出汁

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奈良風の森愛山 607

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土鍋

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鴨出汁の餡掛け

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群馬のトロ茄子、気仙沼の煮鮑、利尻の馬糞雲丹

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焙じ茶

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野呂大将

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鮎ご飯

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お食事

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お食事

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鮎ご飯

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獅子唐味噌

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お新香（大根、柴漬）

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味噌汁（蓴菜、海苔）

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鮎ご飯

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獅子唐味噌で

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杏仁アイス

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杏仁アイス

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煎茶

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?

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お土産

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お土産

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お土産

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お土産鮎ご飯のおにぎり

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2023/07/28 更新

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8回目

2023/04 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.4
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

桜海老に桜鯛、蛍烏賊、浅蜊、花山椒、そして春野菜…

旬の春の食材三昧の献立でございました。

・春野菜のジュレ掛け　大間の紫雲丹に桜海老の素揚げ
　濃いめの味付けに酸味が加わって、美味し〜！最後に上に乗せた紫のは片栗の花だそう。

・明石の鯛の潮汁
　こちらもいいお出汁で美味しいなあ。鯛も美味し。

・壱岐の障泥烏賊　完熟した酢橘を絞って、山葵塩あるいは昆布醤油で
　ねっとり旨い！酢橘も完熟すると甘味も出て来るのね。

・女川の鮪のヅケと鮟肝　山葵の茎を添えて
　春のマグロということで、鮟肝と長芋と、ねっとり濃いものと一緒に。

・竹岡の太刀魚の飯蒸し
　蕨を刻んでとろみを付けたのと酸味に梅干しを添えて。

・サーロインのしゃぶしゃぶ
　深川出汁（浅蜊の出汁）でしゃぶしゃぶ。花山椒を巻いて胡麻ポン酢で戴きます。
　とろッとろのサーロインに今年お初の花山椒が胡麻ポン酢にまたよく合う！(ﾟдﾟ)ｳﾏｰ!!

・温かいお浸し　筍、根三つ葉、独活に北海道の浅蜊
　春野菜を炒めたあと、浅蜊のお出汁で炊いて。柔らかく炊かれた春野菜が旨いのはさながら、お出汁が美味しい！そして、浅蜊デカッ！ｗ

・真魚鰹の味噌幽庵焼と蛤の黒酢焼
　真魚鰹はしっかりした好みの味付けに柔らかくて美味しい。蛤と黒酢がこんなに合うとは！？

・煮物　鴨の飛龍頭　鴨の出汁と黄韮の餡掛け
　これはまた、鴨の旨味をしっかり閉じ込めたがんもどきが美味しい！餡も旨ッ！

・お食事
　・蛍烏賊のご飯
　・お新香（蕪、人参、柴漬）
　・赤出汁
　　ねっとり炊き上がった蛍烏賊ご飯が旨い！一緒に炊かれた館山のザーサイに筍、焼き葱のテクスチャーの違いも美味しいし、パラッと振り掛けた花山椒がまたイイ！お替り！！

・焦がし和三盆　キャラメルのアイス
　芳ばしさもあり、甘味もあって美味し〜！

にこやかな野呂大将の作るお料理の数々に、森藤店長セレクトによる珍しいお酒の数々、大変美味しゅうございました。

ビル7階

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ビル7階

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外観

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内観

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カウンター

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ヱビスビール小瓶

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ヱビスビール小瓶

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富士ミネラルウォーター

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青森八仙 URARA hassen for spring

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青森八仙 URARA hassen for spring

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春野菜のジュレ掛け

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大間の紫雲丹、桜海老の素揚げ

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島根出雲杜氏無窮天穏齋香（さけ）生酛純米大吟醸佐藤錦

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お椀

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明石の鯛の潮汁

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福井常山純米大吟醸芳醇辛口極

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壱岐の障泥烏賊と完熟した酢橘

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山葵、塩、昆布醤油

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三重作ZAKU 神の穂純米吟醸 2023

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女川の鮪のヅケと鮟肝

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山葵の茎を添えて

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福井紗利Sari 水四段滓絡み本生純米吟醸

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竹岡の太刀魚の飯蒸し

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蕨を刻んでとろみ付け

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野呂大将と森藤店長

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THREE STICKS CHARDONNAY SONOMA COAST DURELL VINEYARD 2018

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サーロインのしゃぶしゃぶ

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花山椒を巻いて胡麻ポン酢で

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福島会津中将特別純米うすにごり生酒

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温かいお浸し

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炭火焼

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Château Troplong Mondot 1er Grand Cru Classé 2014

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真魚鰹の味噌幽庵焼と蛤の黒酢焼

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真魚鰹の味噌幽庵焼

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蛤の黒酢焼

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広島富久長サタケシリーズ1 HENPEI

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煮物

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鴨の飛竜頭

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鴨の出汁と黄韮の餡架け

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焙じ茶

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蛍烏賊のご飯

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お食事

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蛍烏賊のご飯

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お新香（蕪、人参、柴漬）

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赤出汁

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蛍烏賊のご飯

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富山羽根屋純米吟醸雄町春限定vresion 生酒

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お替り

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煎茶

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焦がし和三盆のキャラメルアイス

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焦がし和三盆のキャラメルアイス

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？

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お土産

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お土産

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お土産蛍烏賊のご飯

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お土産蛍烏賊のご飯

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2023/04/10 更新

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7回目

2023/02 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.4
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

まだまだ寒いですが、春が近づいてると思わされる献立でした。

親会社？であるおにく花柳にお伺いした後、姉妹店の日本料理柳燕に訪問です。
親方の片柳さんが柳燕の試食会に行くって仰ってましたが、今回のメニューと同じものだったのでしょうか。

・伊勢海老と雲丹の茶碗蒸し
　雲丹は根室の紫雲丹。上には天豆（てんまめ＝そらまめ）。
　濃厚で美味しい。温まる〜。

・うすい豆と唐墨の飯蒸し
　うすい豆（グリーンピース）のほろ苦さと揚げた唐墨の風味、塩味がいいコントラスト。

・春の土瓶蒸し　鹿島の蛤、鹿児島の筍、独活
　蛤にホクホクの筍、シャクシャクの独活と、具も美味しいけど、とろみの付いた熱々のお出汁が美味しいなあ。温まるわあ。

・お造り　青森今別よ平目、千葉勝浦の鮪
　土佐酢か鮟肝ポン酢で。お勧めは、平目は酢橘塩、山葵醤油、鮟肝ポン酢、鮪は山葵塩、山葵醤油、海苔の佃煮、とのこと。
　平目は脂が乗ってるなあ。鮪もキメ細かく、脂のバランスも良くて、こりゃ美味しいや。

・宮崎の寒鰆と和食屋の回鍋肉
　開業以来継ぎ足し継ぎ足しのとろみが付いたタレで炭火焼きした鰆が、いい味出してて旨い！
　それとやっぱキャベツと浜納豆、花柳でも戴いたけど合うなあ。

・京都舞鶴の子持ち槍烏賊との福井の新物の若芽
　槍烏賊が柔らかく炊かれて美味しい〜。そして美味しいお出汁と子持ち烏賊のとろみが付いた若芽がまた旨い！

・津軽鴨
　黒酢餡と山葵、金柑チップまたは酢橘塩で。定番だけど、鴨と柑橘って合うよねぇ。旨い！

・根室の釣りのキンキの芹鍋
　他に聖護院大根。芹はもちろん秋田産。味変に柚子胡椒ならぬレモン胡椒を。
　根芹は片栗粉を付けて揚げてトロトロに。美味しい〜！
　キンキも脂が乗って美味しいし、お出汁も抜群に旨い！！

・お食事
　・北海道広尾（道東）の桜鱒と菜花のご飯
　・黄身、揉み海苔、お新香（柴漬、蕪）、滑子とお揚げと葱の味噌汁
　2.2kgの大物を燻製してから炭火焼きで仕上げてます。前に銀鮭の炊き込みご飯を戴いたけど、カリカリに焼けた皮を刻んで入れてくれるのがイイよねえ。脂の乗った桜鱒と菜花の苦味が美味しい！お替り！！
　お替りではイクラじゃなくて黄身を乗せて、他人丼にw
　大振りにカットされた自家製の柴漬が、コリコリ食感で何気に旨いな。

・イチゴミルクのアイスクリーム
　手作りミルクアイスとあまおうのソースに和三盆の練乳をお好みで。
　うんまい！

花柳とは予算が違うので、仕入れにも限界があるんだろうけど、どれも美味しく仕上げられてて感心する。次の訪問も楽しみ！

ビル7階

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ビル7階

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ビル7階

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外観

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内観

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カウンター

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ヱビスビール小瓶

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茶碗蒸し

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伊勢海老と雲丹の茶碗蒸し

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伊勢海老と雲丹の茶碗蒸し

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佐賀光栄菊 SNOW CRESCENT 無濾過生原酒

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佐賀光栄菊 SNOW CRESCENT 無濾過生原酒

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富士ミネラルウォーター

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富士ミネラルウォーター

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うすい豆と唐墨の飯蒸し

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山形正宗稲造 2022 ナマ

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山形正宗稲造 2022 ナマ

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春の土瓶蒸し

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鹿島の蛤、鹿児島の筍、独活

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鹿島の蛤、鹿児島の筍、独活

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山形くどき上手 Jr.のジューシー辛口純米大吟醸生詰

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山形くどき上手 Jr.のジューシー辛口純米大吟醸生詰

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お造り

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青森いま別の平目、千葉勝浦の鮪

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土佐酢、鮟肝ポン酢

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高知酔鯨純米大吟醸しぼりたて冬びより

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高知酔鯨純米大吟醸しぼりたて冬びより

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宮崎の寒鰆と和食屋の回鍋肉

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オープン以来継ぎ足して来たタレ

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新潟あべ VEGA 2022

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新潟あべ VEGA 2022

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京都舞鶴の子持ち槍烏賊と福井の新物の若布

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京都舞鶴の子持ち槍烏賊と福井の新物の若布

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福井黒龍x東京卍リベンジャーズ

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福井黒龍x東京卍リベンジャーズ

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津軽鴨

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鍋物

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根室の釣りのキンキの芹鍋

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レモン胡椒

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栃木鳳凰美田芳Kanbashi 純米吟醸酒無濾過本生

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栃木鳳凰美田芳Kanbashi 純米吟醸酒無濾過本生

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根室の釣りのキンキの芹鍋

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焙じ茶

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野呂大将

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北海道広尾の桜鱒と菜花のご飯

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お食事

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北海道広尾の桜鱒と菜花のご飯

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滑子とお揚げと葱の味噌汁

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お新香（柴漬、蕪）、揉み海苔、黄身

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北海道広尾の桜鱒と菜花のご飯

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揉み海苔を散らして

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お替り！

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黄身を乗せて

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他人丼ｗ

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イチゴミルクのアイスクリーム

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手作りミルクアイスとあまおうのソース

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和三盆の練乳

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手作りミルクアイスとあまおうのソース

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煎茶

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和三盆の練乳を掛けて

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？

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お土産

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お土産

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お土産北海道広尾の桜鱒と菜花のご飯

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2023/02/06 更新

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6回目

2022/11 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.4
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

They say it's your birthday

野呂大将、この日で31歳だって！？常連さんがお祝いをされてて知りました。
大将、誕生日おめでとうございます！！

ということで、今宵の献立は…

・大分の虎河豚の焼き白子を河豚の皮と鼈の出汁で
　いい焼き具合。白子のふわふわ食感もよく、鼈の出汁とも合って美味しい。

・信州の舞茸と下関の喉黒のお椀
　舞茸を香ばしく炭火焼きしていい香り。

・青森今別の平目（縁側も）と噴火湾の鮪のお造り
　平目は酢橘塩か鮟肝ポン酢で、鮪は山葵醤油か酢橘塩でも海苔の佃煮でも。
　この平目、旨いなぁ。

・佐賀の鰻の手巻　木の芽をたっぷり
　こちらの定番的メニューですね。焼き立て熱々なんで、猫舌の自分は気を付けながら戴きますｗ

・蟹クリームコロッケのクリーム抜き？w　海老芋のコロッケに越前蟹を入れ込んで
　1月に蟹グラタンを戴いたけど、野呂大将は蟹で洋食風メニューを考えるのが好きなんだなｗ
　クリームが入ってないカニクリームコロッケですがｗ、海老芋のねっとり感もあって美味し～。

・蛤と寒〆のほうれん草の温かいお浸し
　箸休め的に。温かいお浸しってのもいいもんだね。

・銚子の金目鯛と蕪に菊花餡
　金目鯛と蕪で鯛蕪w

・津軽鴨の白湯鍋
　先ずは九条葱を鍋に入れ、鴨は2、3回しゃぶしゃぶしただけでOK。この鴨は、脂は薄い代わりに赤身が多く、身の美味しさを感じて欲しいとのこと。お好みで柚子胡椒を乗せて。

・残った白湯スープでラーメン！
　鴨2割で後は鶏ガラに野菜で取った白湯だそうで、甘味は野菜から。知り合いのラーメン屋の店主に聞いたことあるけど、白湯って長時間付ききっきりで、骨を掻き混ぜながらだから大変らしいけど、このスープ美味しい！！

・お食事
　・新潟の雪椿（魚沼産特別栽培コシヒカリ）
　・鹿児島の牛ヒレ　おろしポン酢で
　・茄子味噌
　・塩昆布とお新香（蕪、かくや）
　・アラ汁の味噌汁
　　この肉、柔らかくてウメ～！茄子味噌もいいね！そして何より銀シャリが旨い！

　・お替り1杯目は即席ステーキ丼にｗ
　・お替り2杯目はTKGで

・静岡のアールグレイのアイスクリーム　お好みでメープルシロップをかけて
　しっかり香り高く美味し～。

本店？のおにく花柳が、11月半ばに近所の入舟町から銀座1丁目に移転したけど、当面バタバタしてるんだろうなぁ。なので、今年の2月にやったような花柳と柳燕のコラボ営業は難しいかな？凄いお酒がいっぱい出て来て楽しかったし、またやって欲しいなぁ。

ビル7階

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ビル7階

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外観

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内観

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カウンター

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ヱビスビール小瓶

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先付

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大分の虎河豚の焼き白子を河豚の皮と鼈の出汁で

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大分の虎河豚の焼き白子を河豚の皮と鼈の出汁で

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富士ミネラルウォーター

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三重而今特別純米にごりざけ生

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お椀

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信州の舞茸と下関の喉黒のお椀

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広島寳剱純米吟醸呉湧水仕込

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北海道二世古生酛純米酒北海道酒造好適米「きたしずく」使用

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お造り

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青森今別の平目（縁側も）と噴火湾の鮪

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醤油、鮟肝ポン酢

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Dom. Philippe Leclerc Gevrey Chambertin 1er Cru La Combe aux Moines 2000

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佐賀の鰻の手巻

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佐賀の鰻の手巻

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Dom. Michel Niellon Chassagne Montrachet Les Chaumées 1er Cru Clos de la Truffière 2019

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蟹クリームコロッケのクリーム抜き？w

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蟹クリームコロッケのクリーム抜き？w

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福井常山純米超辛

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箸休め

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蛤と寒〆のほうれん草の温かいお浸し

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蛤と寒〆のほうれん草の温かいお浸し

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山形楯野川無我ブラウンボトル純米大吟醸

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銚子の金目鯛と蕪に菊花餡

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銚子の金目鯛と蕪に菊花餡

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鴨肉を切りつける野呂大将

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Weingut Scheuermann Rose 2020

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津軽鴨の白湯鍋

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津軽鴨

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白湯鍋

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柚子胡椒

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鴨を白湯でしゃぶしゃぶ

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お好みで柚子胡椒を

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残った白湯で

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白湯ラーメン

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白湯ラーメン

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焙じ茶

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新潟の雪椿

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お食事

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新潟の雪椿

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鹿児島の牛ヒレ　おろしポン酢で

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茄子味噌

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塩昆布とお新香（蕪、かくや）

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アラ汁の味噌汁

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お替り2杯目はTKGで

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お替り2杯目はTKGで

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お替り2杯目はTKGで

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お替り2杯目はTKGで

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煎茶

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デザート

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静岡のアールグレイのアイスクリーム

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メープルシロップ

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お好みでメープルシロップをかけて

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？

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2022/12/01 更新

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5回目

2022/09 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.4
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.5 ］
￥30,000～￥39,999

/ 1人

入居してるビルも、漸く全階が埋まったようです。

旬の食材を使いつつ、でも、松茸は国産ではなくブータン産のものを使用するなど、適度にコストも抑え、比較的お値打ち価格でレベルの高い美味しい料理を提供してくれる人形町の日本料理柳燕に行って参りました。

・芋茎と茸の餡掛け
　茸の餡掛けには、北海道のボルチーニ、松茸、椎茸、舞茸、しめじなどを使用。北海道でもポルチーニ茸が採れるんですね。知りませんでした。ヤマドリダケって言われてる茸かな？

・キンキのお椀　豆腐、白髪葱
　北海道の鍋料理をお椀仕立てにしました。キンキ美味し～。脂が乗ってる。

・お造り　青森の平目と島根の白烏賊
　平目は昆布醤油か肝ポン酢で、白烏賊は塩と愛媛の蜜柑で戴きます。コリッとしつつも、ねっとり感もある白烏賊、ウメー！平目も脂が乗って旨いね。この昆布醤油ってのいいな。肝はもちろん平目の肝。これだけで酒が進むｗ

・鮪ドック（いぶりがっこのトロタクの手巻）
　青森県大間のお隣、大畑で獲れた鮪の突先といぶりがっこを和えて手巻きに。脂の甘味とねっとりした食感の鮪といぶりがっこのコリコリ食感の対比が素晴らしい。普通は沢庵を使うんだろうけど、青森出身の野呂大将は、北の食材で揃えて来ました。

・神奈川の小柴の太刀魚の塩焼き　春菊と菊の花と松茸のお浸しと
　2.4kgという大きな太刀魚だそう。指5本以上に分厚い太刀魚をドラゴンって呼ぶそうだけど、こちらは8本分あったそう！？火加減最高で柔らかく、塩梅もよく美味しい！

・ひろうすの菊餡掛け　上に芥子
　飛竜頭。こちらで言うがんもどきですね。揚げたてで香ばしく美味しい！

・佐賀牛の牛ヒレ　摩り下ろした林檎のソースとジャガイモの極細揚げと
　バーモントカレーのカレー抜きw ということで、柔らかくて、旨味もあって美味しい。
　糸のように極細にカットしたジャガイモを揚げたのがまた(ﾟдﾟ)ｳﾏｰ!!

・長崎のクエと松茸のお鍋
　去年戴いたときもそうでしたが、今年も松茸はブータン産です。
　クエは生より火を入れた方が甘味が出て好きなんだよねえ。松茸は国産ものに比べると香りは弱いけど、食感が(・∀・)ｲｲ!!

・お食事　函館の銀鮭「龍銀」
　燻製した身を炭火焼にして炊き込みご飯と三つ葉と和えて。脂が付いた皮目も細かくして一緒に混ぜて、これは旨い！！
　お替りではイクラを掛けて鮭の親子丼に。ご飯物ではお酒は止めてるんだけど、これは進んじゃうわ～ｗｗｗ

・焙じ茶

・和栗のモンブラン　塩ミルクアイスと
　栗は茨城県笠間産。和栗はちょっと癖があるけど、その癖がイイね。塩ミルクがちと塩っぱこったけど、それもまた好。

・煎茶

使った金額が3万円台になってますが、わずか数百円超えただけです。なにせ、この日はちょっとお酒がすすんじゃったからなぁ～ｗ

ビル7階

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ビル7階

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外観

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内観

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カウンター

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ドリンクメニュー

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ヱビスビール小瓶

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先付

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芋茎と茸の餡掛け

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栃木仙禽線香花火ドメーヌさくら産雄町、山田錦、亀の尾

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栃木仙禽線香花火ドメーヌさくら産雄町、山田錦、亀の尾

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富士ミネラルウォーター

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富士ミネラルウォーター

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お椀

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キンキのお椀

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愛媛石鎚特別純米ひやおろし

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愛媛石鎚特別純米ひやおろし

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お造り

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青森の平目と島根の白烏賊

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昆布醤油、肝ポン酢

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島根出雲富士秋雲 AKIMO 純米

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島根出雲富士秋雲 AKIMO 純米

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北海道十勝純米大吟醸

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北海道十勝純米大吟醸

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鮪ドック

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いぶりがっこのトロタクの手巻

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六角皿

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福島会津中将特別純米ひやおろし

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福島会津中将特別純米ひやおろし

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神奈川県小柴の太刀魚の塩焼き

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福島会津男山純米吟醸 -わ- / 福乃香

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福島会津男山純米吟醸 -わ- / 福乃香

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煮物

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ひろうすの菊餡掛け

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ひろうすの菊餡掛け

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佐賀光栄菊 Hello！KOUEIGIKU newborn sake 無濾過生原酒

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佐賀光栄菊 Hello！KOUEIGIKU newborn sake 無濾過生原酒

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佐賀牛のヒレ

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山口雁木ひやおろし純米吟醸

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山口雁木ひやおろし純米吟醸

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小鍋

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長崎のクエと松茸のお鍋

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長崎のクエと松茸のお鍋

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長崎のクエと松茸のお鍋

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野呂大将

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函館の銀鮭「龍銀」と三つ葉

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奈良みむろ杉ろまんシリーズ純米吟醸雄町ひやおろし

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奈良みむろ杉ろまんシリーズ純米吟醸雄町ひやおろし

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お食事

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鮭ご飯

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イクラ、揉み海苔

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香の物（胡瓜、長芋、茄子、トマト）

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鮭ご飯

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イクラを乗せ、揉み海苔を掛けて

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焙じ茶

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和栗のモンブラン、塩ミルクアイスと

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和栗のモンブラン、塩ミルクアイスと

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煎茶

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？

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お土産

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お土産

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鮭ご飯

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鮭ご飯

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2022/09/22 更新

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4回目

2022/06 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.4
- | 雰囲気4.5
- | CP4.7
- | 酒・ドリンク4.5 ］
￥20,000～￥29,999

/ 1人

オープン1年を過ぎて…

お店からのお願いで上げてないんで、こちらへの訪問自体は特別営業以来なんですが、食べログへの投稿単位だと、ちょっと間が空いてしまいましたね。
ということで、梅雨時の日本料理柳燕@人形町でのお食事です。

・神奈川県の枝豆と山梨県八ヶ岳の玉蜀黍「ゴールドラッシュ」の摺り流し
　帆立と焼いたベーコンのお出汁で
　玉蜀黍も枝豆も甘くて美味しい〜。

・お造り　長崎の神経締めの障泥烏賊と塩竈の真子鰈
　障泥烏賊は酢橘塩で、真子鰈は縁側は山葵塩で、身は肝醤油で
　障泥烏賊は冷凍してなくても、細かく包丁を入れてねっとり。真子鰈も旨味強く、肝醤油とも合ってる。

・鹿児島の鰻と石川の加賀太きゅうりのお椀　上に茗荷と柚子の花
　昆布が強めのお出汁に鰻の脂が落ちて旨〜い！太きゅうりは柔らかく、美味しいお椀だあ。
　ところで、能登半島の突端で震度6弱の大地震があったけど、復旧はどうなってるだろうか？

・噴火湾の毛蟹の飯蒸し　上に唐墨をふんわりと
　いい香り。やっぱ毛蟹好きだなあ。甘味があって美味し。

・北海道のキンキのタレ焼　実山椒のタレで
　白瓜のカミナリ漬（バリバリと音を立てながら食べるから雷漬）を添えて
　煮付けだとご飯が欲しくなるんでタレ焼きで、とw 脂が乗って旨い！サイコー！！

・鹿児島の牛のヒレのたたき
　酢橘塩、野菜を巻いて辛子タレ（自家製で仕込んだ肉ダレに香味野菜や柑橘、酒、醤油、ポン酢など）で
　藁で燻して香りを移して柔らかく。(ﾟдﾟ)ｳﾏｰ!!

・群馬県天竜川の天然鮎の唐揚げ　夏野菜の煮浸しに蓼酢で
　正真正銘の天然の鮎。腸、苦〜い！でも、それが良い！

・カマトロの葱鮪の餡掛け　下に賀茂茄子、アクセントに黒胡椒
　黒胡椒の香りがいいなあ。寿司のカマトロのように肉肉しい食感なのもいいけど、柔らかく煮られたカマトロも旨い！

・お食事
　白米「ゆきつばき」
　ちりめん山椒、イカ明太、焼き時雨煮に卵黄、古漬を刻んだかくや
　蓴菜の味噌汁

・甘味　和三盆糖のミルクアイスをアフォガートで
　コーヒーはブラジルとグアテマラのブレンド
　店長兼配膳兼ソムリエ担当の森藤さんがコーヒー好きで、築地の米本珈琲など有名コーヒー店に取材して仕立てたそうです。

2月の特別営業のときは置いといて、どや！って食材はないけど、いつも美味しいお食事を戴ける柳燕さん。最近よく使われるようなニュアンスでのコスパって言葉は好きじゃないんですが、真の意味で代金以上の満足度を得られるお店だと思います。

ビル7階

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ビル7階

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外観

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内観

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内観

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ヱビスビール小瓶

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ヱビスビール小瓶

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神奈川県の枝豆と山梨県八ヶ岳の玉蜀黍「ゴールドラッシュ」の摺り流し

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野呂大将

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宮城一ノ蔵祥雲金龍特別純米木桶仕込み生酒

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宮城一ノ蔵祥雲金龍特別純米木桶仕込み生酒

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ミネラルウォーター

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お造り

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長崎の神経締めの障泥烏賊と塩竈の真子鰈

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塩と肝醤油

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高知美丈夫夏酒特別純米

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新潟鶴齢特別純米雄町生原酒

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新潟鶴齢特別純米雄町生原酒

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お椀

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鹿児島の鰻と石川の加賀太きゅうりのお椀

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長野真澄突釃

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長野真澄突釃

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お凌ぎ

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噴火湾の毛蟹の飯蒸し上に唐墨

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奈良みむろ杉木桶菩提酛 2021

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奈良みむろ杉木桶菩提酛 2021

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北海道のキンキのタレ焼

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高知美丈夫純米吟醸 CEL-24

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高知美丈夫純米吟醸 CEL-24

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鹿児島の牛のヒレのたたき

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高知酔鯨純米酒香魚

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高知酔鯨純米酒香魚

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群馬県天竜川の天然鮎の唐揚げ

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炊き合わせ

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カマトロの葱鮪の餡掛け下に賀茂茄子

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秋田飛良泉 FOUR SESONS 夏涼冷え

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秋田飛良泉 FOUR SESONS 夏涼冷え

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釜炊き

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白米「ゆきつばき」

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お食事

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白米「ゆきつばき」

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焼き時雨煮に卵黄、古漬を刻んだかくや

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ちりめん山椒、イカ明太

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蓴菜の味噌汁

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焙じ茶

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和三盆糖のミルクアイスとブラジルとグアテマラのブレンドコーヒー

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和三盆糖のミルクアイスをアフォガートで

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煎茶

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？

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お土産

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お土産

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お土産じゃこ飯

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2022/07/26 更新

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3回目

2022/01 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.4
- | 雰囲気4.4
- | CP4.7
- | 酒・ドリンク4.5 ］
￥20,000～￥29,999

/ 1人

虎キチ垂涎のボトルで新年を祝うｗ

新年最初の夜の外食は、人形町の日本料理柳燕で。ガラガラだった新築のビルも徐々に埋まって来てるようです。
新年ということで「明けましておめでとうございます。」とご挨拶をいただき、おまかせコースのスタートです。

・河豚の白子焼き
　鼈のお出汁に生姜を効かせた餡掛けで戴きます。
　お！白子用意してる？焼き白子かあ〜、とは思ったけど、まさか自分用で、初っ端に出されるとは！？トロリ蕩けて旨い！！

・蛤のお出汁に車海老の真薯
　美味しいお出汁だなあ。車海老の真薯がまた美味過ぎ！！白髪葱と木の芽が添えられてます。

・お造り　青森の平目（と縁側）と塩釜の鮪の中トロ
　平目は酢橘塩か鮟肝ポン酢で、中トロは土佐醤油か山葵塩で戴きます。
　この平目、旨いな。一口噛んだだけで口の中に旨味が広がる。こういう旨い平目はシンプルに塩と酢橘でいいな。なんで、鮟肝ポン酢は単体で酒の肴にｗ
　中トロの刺身を塩でってのも初めてかも。なかなか行ける。

・鰻の手巻　木の芽をたっぷり乗せて
　鰻はしっかり焼いてあるので熱々！でも、芳ばしくて、身はふっくらして旨い！

・兵庫県豊岡市津居山港の松葉蟹（津居山かに）のグラタン　白味噌仕立
　津居山は間人蟹で有名な間人のお隣だそうで、漁場はほとんど重なってるそう。
　グラタンのホワイトソースには、北海道の鱈の白子とグリュイエールチーズでコクと香り出しと贅沢～。

・河豚の唐揚げ
　芳ばしく焼いたヒレと塩を摺ったヒレ塩で戴きます。
　手でガブッ！と。部位か個体のせいかな？ちょっと味気が足りないとこがあったかな？

・大分の猪の猪しゃぶ
　胡椒を1/3ほど、それに牛蒡、芹、芹の根の唐揚げをまず出汁に入れて、グツグツ言い出したら猪をしゃぶしゃぶして戴きます。胡椒が足りなければ追い胡椒を。
　猪も美味しいけど、唐揚げにした芹の根がトロットロになってウメー！！揚げたのは始めて食べたけど、こんなに美味しくなるとは！？そして、胡椒が下に沈んだ出汁も旨い！！
　いつもながら、こちらの小鍋は最高です。

・七草ご飯
　お正月ということで、本日のお食事は七草粥ならぬ七草ご飯です。ただ、ご飯は緩めに炊いてるので、ある意味、七草粥ということでw
　まずは唐墨の擦り下ろしと一緒に。その後、和牛の時雨煮などと。〆に山葵と海苔の佃煮を乗せ、出汁を注いで戴きました。

・抹茶アイス　下にわらび餅
　ブランデーで香りをつけた黒蜜をお好みで。
　ハーゲンダッツを移し替えたとか言ってたけど、もちろん自家製ですw 抹茶の味が濃厚なアイス！アイスにしてはハーゲンダッツも高価だけど、こんなに抹茶を入れるなら、もっと値段を上げないと赤字だろうなぁw

・七草ご飯の残りをお土産に
　こちらでこういうお土産を戴いたのは初めて。新年だからかな？今後もあるのかな？

三度目の訪問となりますが、これまで同様、美味しいお料理の数々を楽しませていただきました。
2月には本家であるおにく花柳とのコラボがありますね。これまでにない価格帯での提供、そして各日二部制、一斉スタートとお初尽くしの意欲的な試み。いまから楽しみです。

外観

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外観

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外観

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内観

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ヱビスビール小瓶

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先付

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河豚の白子焼き

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河豚の白子焼き

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お椀

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蛤のお出汁に車海老の真薯

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青森田酒 NEW YEAR ボトル 2022 純米吟醸生酒

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青森田酒 NEW YEAR ボトル 2022 純米吟醸生酒

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「飲んでくれてありがタイガー」ｗ

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お造り

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青森の平目と塩釜の中トロ

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塩、土佐醤油、鮟肝ポン酢

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秋田新政 No.6 X-type 生酒

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鰻の手巻木の芽をたっぷり乗せて

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山口五(five)グリーン純米生原酒おりがらみ～紅灯緑酒の巷で～

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津居山かにのグラタン白味噌仕立

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津居山かにのグラタン白味噌仕立

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揚げ物

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河豚の唐揚げ

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ヒレ塩

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広島寶釼（ほうけん）純米酒超辛口湧水仕込

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猪しゃぶ胡椒で

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大分の猪、牛蒡、芹、芹の根の唐揚げ

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猪しゃぶ胡椒で

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猪しゃぶ胡椒で

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2011 Paul Jaboulet Aine Hermitage La Petite Chapelle

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焙じ茶

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七草ご飯

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お食事

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七草ご飯

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（上段）海苔の佃煮と山葵、唐墨の摺り下ろし、（下段）香の物、和牛の時雨煮

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お出汁

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唐墨の摺り下ろしで

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和牛の時雨煮で

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海苔の佃煮と山葵を乗せ、

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お出汁を注ぎ、

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出汁茶漬けで

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煎茶

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デザート

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抹茶アイス下にわらび餅

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ブランデーで香りづけした黒蜜をお好みで

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？

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お土産

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お土産

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お土産

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お土産七草ご飯

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お土産七草ご飯

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2022/01/13 更新

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2回目

2021/10 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.4
- | 雰囲気4.4
- | CP4.7
- | 酒・ドリンク4.5 ］
￥20,000～￥29,999

/ 1人

いま気付いたけど、今回は牛ちゃんの出番なし！？

おまかせコースも夏から秋へ衣替えした日本料理柳燕さんにお伺いして来ました。

というか、この新しいビル、いまだに3店舗しか入ってないのね？
オーナーが居酒屋は嫌だとか選好みしてるそうだけど、大丈夫かな？

・鱈の白子のリゾット仕立（餅米を飯蒸しに）　上には新イクラ
　白子も滑らかに、上手い具合に餅米と絡んで、上の新イクラも温かいリゾットと絶妙にマッチして美味しい。

・愛媛の白甘鯛の菊花椀　下には蕪
　白甘鯛は芳ばしく、蕪はトロトロで、最高に旨い椀でした。

・お造り　長崎県壱岐のクエと島根の白烏賊
　クエは山葵と昆布の醤油で。クエは弾力があり、旨味を昆布の醤油が上手く引き出して美味しい。
　白烏賊は酢橘と塩で。ねっとり甘みがあって旨い！

・気仙沼の鰹に茗荷の摺り流しとポン酢のジュレ
　鰹は脂が乗ってて、皮目がサクサクで美味いなあ。揚げた茗荷を摺り流しにすると、写真のような白いソース状になるそうな。鰹に茗荷とポン酢が合うので、と。

・千葉県勝浦の金目鯛の焼き煮付けの餡掛け　丹波の栗を添えて
　金目鯛の脂を落として、旨味だけを味合わせる。餡が旨い。

・石川の治部煮を真似て鴨と、車麩の代わりに海老芋
　餡は同じかな？鴨は柔らかく、海老芋が旨いなあ。

・鰻の蒲焼　根三つ葉と菊の葉のお浸し
　土佐酢を回し掛けて。タレが食欲を唆る香りでイイねえ。蒲焼は関西風だが、土佐酢でいい具合に皮が柔らかくなって、食べやすく。蒲焼として絶品！

・ねぎま鍋
　2〜30秒しっかり温めた方が美味しいとのこと。近くにねぎま鍋発祥のよし梅があると知りつつ、自分達の出来る新しい葱鮪鍋を！との気概が素晴らしい。
　との説明を当初していたところ、お客さんからの反応は芳しく無く、ねぎま鍋を知らない人もいらしたとか^^;
　茸は長野のヤナギマツタケというシメジ。ヤナギマツタケを使ったのは、店名にかけてw

といったところで、何で柳燕という店名なの？と聞いたら、オーナーの片柳氏の名前からと、店は若い人に任せるところから若い燕との連想で、だそうなwww

・鮪出汁ラーメン
　前回は素麺でしたが、今回は残ったスープで〆のラーメン。元々張られたスープが濃いめだったので、ラーメンがよく合う。

・お食事
　今回は新潟産コシヒカリのブランド米「雪椿」の新米です。こちらのお食事は「雪椿」の美味しさを存分に味わって戴こうと、炊き込みご飯ではなく、白米におかずを合わせるスタイルです。ちりめんじゃこに秋刀魚の梅煮、中村農場の卵黄。それと蜆の味噌汁にお新香（昆布の佃煮、胡瓜、蕪）とともに。
　まず炊き立ての新米が旨い。艷やかでモチッとして甘味があって。3杯食っちゃったｗ 1杯目にちりめんじゃこと秋刀魚の梅煮で、2杯目かTKGの上に削り立ての本枯節（3年経たないと、あの中の色味にならないそう）をたっぷり乗せてもらって、そして3杯目はそのままお新香と。喰ったぁ～。大満足^^

・デザート　自家製モンブランと作り立ての塩アイス
　こちらの栗は、茨城県笠間の栗。栗に塩がよく合うというお店側の評価だったが、ザラつくモンブランに蕩けるのアイスのテクスチャーの違いが気になりました。

2ヶ月ぶり2度目の訪問でしたが、野呂さんも、オープンから半年を迎えて板について来たというか、自信を持って調理しているなぁって印象でした。
フランス行きがポシャッタ話しとかも面白かったし、次の訪問が楽しみです。

外観

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外観

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外観

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内観

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ヱビスビール小瓶

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先付

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白子のリゾット仕立

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白子のリゾット仕立

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お椀

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愛媛の白甘鯛の菊花椀

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山形正宗 1898

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山形正宗 1898

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お造り

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長崎県壱岐のクエ

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島根の白烏賊

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和歌山紀土 -KID- カラクチキッド特別純米酒

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和歌山紀土 -KID- カラクチキッド特別純米酒

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気仙沼の鰹に茗荷の摺り流しとポン酢のジュレ

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山形洌（れつ）純米吟醸雄町

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山形洌（れつ）純米吟醸雄町

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千葉県勝浦の金目鯛の焼き煮付けの餡掛け

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青森田酒純米大吟醸四割五分秋田酒こまち100%使用

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青森田酒純米大吟醸四割五分秋田酒こまち100%使用

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焚き合わせ

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鴨と海老芋

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鰻の蒲焼

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ねぎま鍋

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長野のヤナギマツタケと鮪

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ねぎま鍋

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残った出汁で…

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鮪出汁ラーメン

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鮪出汁ラーメン

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焙じ茶

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炊き立ての雪椿

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お食事

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炊き立ての雪椿

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秋刀魚の梅煮

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お新香（昆布の佃煮、胡瓜、蕪）

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蜆の味噌汁とちりめんじゃこ

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中村農場の卵黄

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1杯目はちりめんじゃこで

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本枯節3年物

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2杯目はTKGに本枯節をたっぷり乗せて

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3杯目はお新香で

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煎茶

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自家製モンブランと作り立ての塩アイス

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自家製モンブランと作り立ての塩アイス

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箱の中身はなんでしょね？ｗ

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2021/10/20 更新

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1回目

2021/08 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.4
- | 雰囲気4.4
- | CP4.7
- | 酒・ドリンク4.5 ］
￥20,000～￥29,999

/ 1人

おにく花柳が海鮮中心の会席に進出

5月に人形町は甘酒横丁にオープンした日本料理柳燕に初訪問。

小舟町にある某ガイド一つ星である「おにく花柳」の姉妹店です。最近はTVにもよく出演されてる片柳店主が「日本の食文化を伝える、王道の会席料理をお出しする店を」という思いで開いたそうです。カウンターで腕をふるっているのは『つきぢ田村』出身の野呂料理長。30になったばかりだそうです。そして、おにく花柳で10年働いて来て、主に接客を担当されてる方の2人が運営の主体です。

それにしても、同じく今年の4月にオープンしたばかりの新ばし星野出身の「磯田」に、一足先の一昨年オープンした井雪出身の「川田」と、人形町が賑わってますな。時短営業で、去年を境に嘘のように静まり返ってしまった人形町ですが、前ホームグラウンドなだけに明るい話題が嬉しい。
ちなみに入ったのは、カラオケ森の園の隣に出来たばかりの新しいビルで、自分が行ったときには地上7階、地下1階となる中、こちら含め3階しか営業してませんでした。他の階も入居先が決まってるのかな？

料理はおまかせコースのみですが、一斉スタートではありません。

先付は鼈、黒鮑、冬瓜を冷たい鼈の出汁で。清涼感のある一皿です。弾力のある鼈と黒鮑に柔らかい冬瓜。出汁も飲み干しましょう。

お椀は、鰻の白焼と加賀太きゅうり。鰻の白焼は香ばしく美味しい。加賀太きゅうりは瓜のように柔らかく、青臭いところが全くない。こちらもいいお出汁。とろろ昆布が入ってるのかな？

お造りは、呼子の障泥烏賊、根室の雲丹。障泥烏賊は一口目は酢橘と塩でまずは戴いて、残りはお好みでということで、ねっとりして美味いなあ。包丁の入れ方が絶妙ですね。雲丹は海苔の佃煮と山葵醤油で。雲丹ももちろん美味しい！

お造り二品目は、鰹のたたきの二種食べ比べ。どちらも皮目を炭火焼してます。
鮎とか鰻、鮪、雲丹なんかの産地違い食べ比べは経験あるけど、鰹は初めてだな。気仙沼の鰹は戻り鰹に近く、脂が乗ってて旨い！日本海側、石川の迷い鰹は、サッパリしてて初鰹のよう。下に敷いた茗荷と一緒に玉葱醤油で戴きます。

ここでご飯もの。鮪（塩釜の旋網）の突先の手巻。他店だとお店の人が手巻きしてくれたのを手渡しされますが、こちらではお皿の海苔の上にシャリとネタを盛られて、さぁ、どうぞ。というスタイルｗ
その前に、細巻にしますか？中巻にしますか？太巻にしますか？お薦めは太巻きです。と聞かれるので、当然、太巻きで。
ということで、小生が不器用に手巻きしたので、非常に不格好なものとなってしまったので、巻かれたあとの写真は割愛させていただきますｗｗｗ
薫香に無添加のいぶりがっこが和えられ、食感も良いく(ﾟдﾟ)ｳﾏｰ!!

続いては、春巻ならぬ、夏の素材を巻いてるので夏巻ｗ太刀魚に大葉、松茸、舞茸の春…いや、夏巻ですｗお好みで梅肉醤油で戴きます。アツッ、熱ッ！

メインｷﾀ━━━━(ﾟ∀ﾟ)━━━━!! 鱧と松茸のしゃぶしゃぶです。
もう松茸？と思ったら、ブータン産の松茸だそう。日本産はまだということで、でもちゃんと松茸の香り。ブータン産の松茸と言えば、おにく花柳のすぐ近くにある和食屋さん「日本橋逢坂」でも扱ってましたね。
松茸を先ず出汁に入れて、香りを移したら鱧をしゃぶしやぶ。塩と酢橘あるいは出汁醤油またはチリ酢で戴きます。美味い出汁に松茸の香り、そして鱧……至福。
その松茸の香りが移った出汁で↓

一口煮麺。
奈良の三輪素麺の最高級品、極細の「白髪」の煮麺です。いいお出汁を邪魔せず、食感もよくこれは美味い！煮麺をこんなに美味しく思ったのは初めてかも！？茹で時間は7、8秒で、半分ほど残して茹で、熱い出汁に入れてちょうど良い具合になるんだそう。いろいろと、ちょうど良い茹で時間になるよう実験したらしいです。

そして、おにく花柳と言えばの、牛ヒレ肉の焼きすき焼き。牛ヒレ肉と一緒に山梨の卵黄に入っているのは揚げ茄子。
すき焼きにはこれがなくちゃ！とご飯付きです。米は新潟のコシヒカリの2016年からのブランド米「雪椿」。5年連続米のコンクールで最高評価を獲ってるお米だそうで、おにく花柳でも使ってるのだそう。
タレと濃厚な卵黄に牛ヒレ肉の相性が抜群！これが美味しくないわけがないのだけれど、それ以上に美味しかったのが、お替りに余ったタレで戴くTKG！！旨ッ！！

さて、〆のお食事は鯛茶漬け。水茄子の浅漬をお供に。お米はもちろん、すき焼きのお米と同じものです。
最初はご飯に乗せてそのまま、2杯目は出汁を注いで鯛茶漬けにして戴きます。鯛も胡麻ダレも出汁も美味しいなぁ。
水茄子の浅漬は、お客さんが来てから漬ける（2時間くらい？）そうです。上に掛かってるのは鰹節の粉末です。

甘味には出来立ての葛切り。黒蜜ときな粉をお好みで。ツルッと喉越し良く美味し。

いや〜、美味しかったなあ。お酒抜きなら、おまかせコース税込2万円でやってるんだから、お得だよなあ。
献立は月一で変更（水曜休みなので第一木曜〜）だそうで、雰囲気もいいし、再訪決定！！

ビル7階

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ビル7階

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ビル7階

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外観

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外観

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内観

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内観

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ドリンクメニュー（一部）

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ドリンクメニュー（一部）

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ドリンクメニュー（一部）

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ドリンクメニュー（一部）

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ヱビスビール小瓶

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先付

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鼈、黒鮑、冬瓜を鼈の出汁で

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椀

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鰻の白焼と加賀太きゅうり

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椀

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福島会津中将純米吟醸＜夢の香＞

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呼子の障泥烏賊、根室の雲丹

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塩、醤油

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佐賀古伊万里前（さき）純米酒

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鰹のたたき炭火焼きを個体違いの二種

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芥子と玉葱醤油

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北海道二世古特別純米酒北海道酒造好適米「彗星」使用

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鮪の突先の手巻

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塩竃の鮪

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京都澤屋まつもと Koron

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揚げ物

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太刀魚、大葉、松茸、舞茸の夏巻

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梅肉醤油

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若き大将による鱧の骨切り

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静岡喜久酔特別純米

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鱧と松茸のしゃぶしゃぶ

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天草の鱧、ブータン産松茸

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塩・酢橘、出汁醤油、チリ酢

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しゃぶしゃぶ鍋

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松茸の香りを移した出汁で鱧をしゃぶしゃぶ

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残った出汁で…

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一口煮麺

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三輪山本の白髪

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北海道上川大雪特別純米吟風100% 辛口

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炊き立ての雪椿

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牛ヒレ肉の焼きすき焼きご飯

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牛ヒレ肉の焼きすき焼き

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お替りに余ったタレでTKG

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焙じ茶

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お食事

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真鯛と胡麻ダレ

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水茄子の浅漬

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最初はご飯に載せてそのまま

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2杯目に出汁を注いで鯛茶漬けに

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甘味

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出来立ての葛切り

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出来立ての葛切りを黒蜜、きな粉で

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煎茶

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漆塗り、螺鈿細工の箱に…

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2021/08/24 更新

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ぐりまーついんずさんが投稿した日本料理柳燕（東京/人形町）の口コミ詳細

日本料理柳燕人形町、水天宮前、浜町/日本料理

ジャンルから探す

予算

営業時間

ぐりまーついんずさんが投稿した日本料理 柳燕（東京/人形町）の口コミ詳細

日本料理 柳燕人形町、水天宮前、浜町/日本料理

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

ぐりまーついんずさんが投稿した日本料理柳燕（東京/人形町）の口コミ詳細

日本料理柳燕人形町、水天宮前、浜町/日本料理