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あたたかい胡麻豆腐
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高森鶏 そら豆あんかけ
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あらかね餅の揚げ出し ホルモン煮
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お米を加えて 出汁までぺろり
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みる貝の炙りとわけぎ 酢味噌
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自家製がんす
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菜の花の和風フーヨーハイ
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無水肉じゃがの最中
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三次わに 新玉と生姜のたれ
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コウネと春ごぼう しゃぶしゃぶ仕立て
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南高梅乾酪
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春たけのこ天ぷら こごみ
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でこぽん
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鴨ロース 岩塩と香草 柚子胡椒ポムドテール
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和牛すじとお大根 おでんでおうどん 広島菜の紫蘇漬け
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お抹茶と上生菓子
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豆皿や小皿で、ちょこちょこっと沢山たのしめる懐石料理です。カウンター席にご案内いただき、店内のしつらいからも敷居が高そうなお店かなと思いましたが、地元ならではのB級グルメを取り入れられていたり、店主さんが親しみを込めて1品ごとすごく丁寧に説明してくださったりと温かいお店です。広島の食文化について知る機会にもなりどっぷり広島に浸れます。"和食にこだわっているわけではない"とのこのですが締めはがっつり和菓子。立てて下さるお抹茶と合わせて戴く練り切りは見た目もかわいらしく美味しかったです。こんな風に郷土料理が継がれていくことって本当に素敵だなと思います。季節を変えてまた伺いたいです。
※ナターレ 郷土 6,600円
ビールと地酒