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外観
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駐車場4台
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エントランス
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エントランス
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4人部屋
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カウンター席
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うさぎのかわいい器から始まります。キュン(^O^☆♪。穴子。
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蓮根饅頭のコクが良い。染み渡る。
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スズメの器。中トロ・イカ・うに。
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大明成化年製
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お正月感
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百人一首の器
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肉厚な太刀魚の塩焼き。ホロホロほぐれる身。太刀魚は加熱しても身が固くなりにくい。銀杏饅頭(左下)
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鮑とズッキーニ。サクサク薄衣。
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お出汁も全て頂きます(^O^)。目を閉じて、しみじみ。
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器も楽しめる
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香の物も美味しい。昆布柔らかい。
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ふわふわ卵の蟹雑炊。おかわりできます。
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大粒の苺ゼリー。約2時間15分のコース。
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昼5000円から。ミニ懐石7000円。
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本格和食。和の趣に溢れた店内
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季節を感じさせる旬の食材
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予約制(2日前)
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大阪城から「いなだ」まで、車で約45分
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大阪城
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大阪城の門松
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味も量も雰囲気も大満足でした(^O^)
幸せ。
丁寧さを感じられます。
美食家の北大路魯山人の言葉
「食器は料理の着物」を堪能しました。
視覚も大満足です(^O^☆♪
約2時間15分かけて、ゆっくりじっくり
懐石料理を堪能しました。
懐石料理の三大原則
①旬の食材を使う
②素材の持ち味を活かす
③心配りを持ってもてなす
和食は、心にも身体にも優しい( ^∀^)