-
先付けは鱧の骨出汁ジュレに焼き茄子と赤雲丹を浮かべた涼しさを運んでくれる一品。
{"count_target":".js-result-ReviewImage-254761390 .js-count","target":".js-like-button-ReviewImage-254761390","content_type":"ReviewImage","content_id":254761390,"voted_flag":false,"count":5,"user_status":"","blocked":false}
-
甘味は先ずは杏仁豆腐をチョイス。きな粉と濃厚な黒蜜で杏の爽やかさが引き立ち美味しい！
{"count_target":".js-result-ReviewImage-254761391 .js-count","target":".js-like-button-ReviewImage-254761391","content_type":"ReviewImage","content_id":254761391,"voted_flag":false,"count":5,"user_status":"","blocked":false}
-
鹿もも肉は胡麻ダレを纏わせた無花果と。柔らかく噛む程に旨味が滲み出てきます♫
{"count_target":".js-result-ReviewImage-254761393 .js-count","target":".js-like-button-ReviewImage-254761393","content_type":"ReviewImage","content_id":254761393,"voted_flag":false,"count":4,"user_status":"","blocked":false}
-
お椀はひろうすに蓮根とたっぷりの白髪葱。ひろうすの中からは柔らかな鮑が姿を現しました。
{"count_target":".js-result-ReviewImage-254761396 .js-count","target":".js-like-button-ReviewImage-254761396","content_type":"ReviewImage","content_id":254761396,"voted_flag":false,"count":4,"user_status":"","blocked":false}
-
水菓子はブルーベリーと美味しいメロンにマンゴーソースを絡ませて。このメロンが又甘いのですよ♫
{"count_target":".js-result-ReviewImage-254761401 .js-count","target":".js-like-button-ReviewImage-254761401","content_type":"ReviewImage","content_id":254761401,"voted_flag":false,"count":4,"user_status":"","blocked":false}
-
先ずはエビスから！
{"count_target":".js-result-ReviewImage-254761406 .js-count","target":".js-like-button-ReviewImage-254761406","content_type":"ReviewImage","content_id":254761406,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
火をあて、こんがりいい歯ごたえの鱧寿司。
{"count_target":".js-result-ReviewImage-254761409 .js-count","target":".js-like-button-ReviewImage-254761409","content_type":"ReviewImage","content_id":254761409,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
鯛と琵琶鱒のお造り。手取川の純米と共に。
{"count_target":".js-result-ReviewImage-254761410 .js-count","target":".js-like-button-ReviewImage-254761410","content_type":"ReviewImage","content_id":254761410,"voted_flag":false,"count":4,"user_status":"","blocked":false}
-
鱧の焼き霜。玉葱醤油でも美味しいけど、そのままでもでも旨味がある鱧でした♫
{"count_target":".js-result-ReviewImage-254761411 .js-count","target":".js-like-button-ReviewImage-254761411","content_type":"ReviewImage","content_id":254761411,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
九絵の唐揚げと紀州南高梅が登場。
{"count_target":".js-result-ReviewImage-254761412 .js-count","target":".js-like-button-ReviewImage-254761412","content_type":"ReviewImage","content_id":254761412,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
柔らかく甘い紀州南高梅。
{"count_target":".js-result-ReviewImage-254761415 .js-count","target":".js-like-button-ReviewImage-254761415","content_type":"ReviewImage","content_id":254761415,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
旨味が閉じ込められた九絵！
{"count_target":".js-result-ReviewImage-254761416 .js-count","target":".js-like-button-ReviewImage-254761416","content_type":"ReviewImage","content_id":254761416,"voted_flag":false,"count":4,"user_status":"","blocked":false}
-
冷たい出汁の炊き合わせ。蛸、茄子、わらん蕗、それぞれの食感の違いも楽しめる♫
{"count_target":".js-result-ReviewImage-254761418 .js-count","target":".js-like-button-ReviewImage-254761418","content_type":"ReviewImage","content_id":254761418,"voted_flag":false,"count":5,"user_status":"","blocked":false}
-
身のしまった高津川の鮎 わたの苦味が強く美味しかった！
{"count_target":".js-result-ReviewImage-254761419 .js-count","target":".js-like-button-ReviewImage-254761419","content_type":"ReviewImage","content_id":254761419,"voted_flag":false,"count":5,"user_status":"","blocked":false}
-
蓼酢は鮎と絡むよう、粥でといています。茄子の黒胡麻和えもいいですね♫
{"count_target":".js-result-ReviewImage-254761420 .js-count","target":".js-like-button-ReviewImage-254761420","content_type":"ReviewImage","content_id":254761420,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
初めて食べる「アジメどじょう」 一年おきに漁が解禁される希少な川魚だそうです。どじょう特有のクセの無いスッキリとした味わいですね。黄韮も美味しい。
{"count_target":".js-result-ReviewImage-254761422 .js-count","target":".js-like-button-ReviewImage-254761422","content_type":"ReviewImage","content_id":254761422,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
柔らかで旨味滲み出でる鹿もも肉。無花果もいいなぁ♫
{"count_target":".js-result-ReviewImage-254761423 .js-count","target":".js-like-button-ReviewImage-254761423","content_type":"ReviewImage","content_id":254761423,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
食事は玉蜀黍ご飯。
{"count_target":".js-result-ReviewImage-254761424 .js-count","target":".js-like-button-ReviewImage-254761424","content_type":"ReviewImage","content_id":254761424,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
種類違うモロコシなのか 白と黄色 シャキシャキ感がもの凄い！
{"count_target":".js-result-ReviewImage-254761425 .js-count","target":".js-like-button-ReviewImage-254761425","content_type":"ReviewImage","content_id":254761425,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
牛時雨もありました♫
{"count_target":".js-result-ReviewImage-254761426 .js-count","target":".js-like-button-ReviewImage-254761426","content_type":"ReviewImage","content_id":254761426,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
麹付の唐墨 水茄子と香の物
{"count_target":".js-result-ReviewImage-254761428 .js-count","target":".js-like-button-ReviewImage-254761428","content_type":"ReviewImage","content_id":254761428,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
来ました、手打ち蕎麦！辛めの汁でも良し、少し甘めの茄子の煮浸しでも良し！
{"count_target":".js-result-ReviewImage-254761432 .js-count","target":".js-like-button-ReviewImage-254761432","content_type":"ReviewImage","content_id":254761432,"voted_flag":false,"count":4,"user_status":"","blocked":false}
-
トロトロのお茄子 美味しい出汁が染み出します♫
{"count_target":".js-result-ReviewImage-254761436 .js-count","target":".js-like-button-ReviewImage-254761436","content_type":"ReviewImage","content_id":254761436,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
デザート二つ目 無花果のラムアイス最中 パリパリの最中を齧り付くとラムが香立ちます♫
{"count_target":".js-result-ReviewImage-254761439 .js-count","target":".js-like-button-ReviewImage-254761439","content_type":"ReviewImage","content_id":254761439,"voted_flag":false,"count":5,"user_status":"","blocked":false}
-
水出しの玉露も
{"count_target":".js-result-ReviewImage-254761441 .js-count","target":".js-like-button-ReviewImage-254761441","content_type":"ReviewImage","content_id":254761441,"voted_flag":false,"count":4,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-254761447 .js-count","target":".js-like-button-ReviewImage-254761447","content_type":"ReviewImage","content_id":254761447,"voted_flag":false,"count":3,"user_status":"","blocked":false}
-
{"count_target":".js-result-ReviewImage-254761450 .js-count","target":".js-like-button-ReviewImage-254761450","content_type":"ReviewImage","content_id":254761450,"voted_flag":false,"count":3,"user_status":"","blocked":false}
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
初めての樋口さん、個室利用で伺いました。通常、お料理の写真撮影は出来ませんが個室なので今回はOK！なんとも嬉しい初訪問となりました♫
小雨降る蒸した日だったので乾杯のエビスが最高に旨い！
先ずはの先付けは「赤雲丹と焼き茄子の鱧骨出汁ジュレかけ」
赤雲丹の色合いとジュレの爽やかさが一気に涼しい空気を運んでくれます♫
続いてはこんがり炙った「鱧のお寿司」
火をあてる事で旨味が増した様でこれも美味しい。
「鮑のひろうす」
「鯛と琵琶鱒のお造り」
「鱧焼き霜 玉葱醤油」
この鱧は玉葱醤油も美味しいけどそのままでも旨味があり美味しかった！
「九絵唐揚げと紀州南高梅」
薄衣で身が綻ぶ旨い九絵。
南高梅との面白い組み合わせは初めてですが、脂の乗った九絵と梅の甘さのコントラストの美味しさ。
紀州梅をエサにした「紀州梅九絵」と言うブランド九絵がある様ですがこれは美味しい取り合わせに間違いないでしょう♫
「蛸 茄子 わらん蕗の冷たい炊き合わせ」
「島根高津川の鮎」
「アジメどじょうとお豆腐、黄韮」
「鹿もも肉焼きと無花果」
締まった身とほろ苦いワタが旨い鮎、初めて食べるクセが無くサッパリとした希少なアジメどじょう、旨味滲み出でる鹿もも肉♫
食事の「玉蜀黍ご飯」から「茄子煮浸し手打ち蕎麦」そして甘味と水出し玉露まで、派手さは無いですが美味しさが沁みるお料理ばかり、気付いてみれば4時間超、心尽くしのお料理を個室でゆったり堪能することが出来ました。
評判に違わぬ素晴らしいお店にお招き頂いき感謝です♫