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木の実と粟生のからしあえ
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長芋豆腐、海老やどんぶり付き
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蟹のお寿司、イクラ添え
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小さい焼き芋と、食べられる黒石
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松茸の土瓶蒸し
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松茸もたくさん入ってます、風味がすごい
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タイ、イカ、マグロ、小鉢にはリンゴと蟹の酢の物
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鮑の一口寿司
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糸切りじゃがいもトビコ入り
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バターナッツカボチャのすり流し、焼き魚のカダイフのせ、カマスのカラスミのせ、すっぽん味のおから、柿の白和え、銀杏、はじかみ、さつまいも
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お口直しの味噌のアイス
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本日は仙台牛、器の中は豆腐の上にキノコのすり流し、ホタテ入り
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栗ご飯
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フルーツ盛り合わせと黒糖アイスにモンブラン
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柿とあんこの甘味とお抹茶
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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
定期的にお邪魔してます。毎回とても楽しみにしています、定番の物や季節物などボリュームのある日本料理屋さんは貴重です。
湯葉の蟹のあんかけはおこげがジューと良い音がします。
菜の花のお豆腐はお出汁の味もよく付け合わせも数の子やクラゲなど豪華です。腕ものは桜エビの真薯に薄いお餅がのっていました、もちろんとてもお出汁は美味しい。春巻きはぶり大根、熱々サクサクで魚感が良いです。お刺身は柔らかモンゴウイカと赤身のマグロ、手の込んだ細工のお正月を感じるフルーツにんじんの羽子板、大根のコマなど流石です。お寿司はトラフグで厚切りが3枚もカラスミも付いてます、付け合わせに美味しい煮凝り付き。お決まりの千切りじゃがいもとトビコ。焼き八寸は豪華です、ひとつひとつ説明が大変です。甘鯛とホタテの蕪蒸し、サクサクの甘鯛も熱々でした。雑穀おこわと名古屋コーチンの卵が入った宮崎牛のすき焼き風。デザートはオレンジゼリーに大きなイチゴとラフランスとキウイ、餅入りお汁粉とお抹茶。お抹茶は撮り忘れました。本当に大将はすごい、いつも美味しい物をご馳走様、また季節の変わる頃に伺います。