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⑨高森和牛の出汁しゃぶお椀
昆布、鰹、いりこ、あご出汁
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⑧白子の炭焼きと自家製のからすみ
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②山口県上関 天然河豚の蒸し白子 餡掛け
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③本ミル貝とうるいの和物
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⑩蕗の薹となにわ野菜ご飯 鰆の山椒焼き
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①北九州市合馬朝堀り筍のお椀
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②山口県上関 天然河豚の蒸し白子 餡掛け
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③本ミル貝とうるいの和物
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④本ミル貝の肝 炭火焼き
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⑤愛媛八幡浜白甘鯛のお椀
6年寝かし敦賀蔵囲昆布
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⑤愛媛八幡浜白甘鯛のお椀
6年寝かし敦賀蔵囲昆布
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⑥お造り
オコゼ(広島産)
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⑥お造り
平目(山口周防)
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⑥お造り
背トロ(長崎産)
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⑥お造り
鰆(広島産)25℃藁炙り
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⑦オコゼと平目出汁のおじや
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⑧白子の炭焼きと自家製のからすみ
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⑨高森和牛
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⑩蕗の薹となにわ野菜ご飯 鰆の山椒焼き
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⑪お煎茶と炭火で焼いた胡麻豆腐
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広電宇品線 中電前駅から徒歩8分、
SILVER AWARDで日本料理の百名店の
「馳走 啐啄一十 」を訪問。
平日の18時に予約して旨いました。
広島の超名店ですが、予約は取りやすいです。
お任せコースに日本酒ペアリングで注文。
平野店主が作る料理は食材も一級品ながら出汁が凄いですね!7年寝かせた利尻昆布や32年継ぎ足しているポン酢等広島の軟水を活かした出汁が食材の旨さを引き出し、旨味を重ねています。
最初の朝掘り筍のお椀から食材と出汁の旨さに感動しました!
【本日のメニュー】
①北九州市合馬朝堀り筍のお椀
②山口県上関 天然河豚の蒸し白子 餡掛け
③本ミル貝とうるいの和物
④本ミル貝の肝 炭火焼き
⑤愛媛八幡浜白甘鯛のお椀
6年寝かし敦賀蔵囲昆布
⑥お造り
オコゼ(広島産)
平目(山口周防)
アオリイカ7日寝かし(広島産)
背トロ(長崎産)
鰆(広島産)25℃藁炙り
⑦オコゼと平目出汁のおじや
⑧白子の炭焼きと自家製のからすみ
⑨高森和牛の出汁しゃぶお椀
昆布、鰹、いりこ、あご出汁
⑩蕗の薹となにわ野菜ご飯 鰆の山椒焼き
⑪お煎茶と炭火で焼いた胡麻豆腐
最後まで美味しく頂きました。