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間人蟹
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蕎麦
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桑名の蛤 ミニ白菜 唐墨
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椀
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白子 甘鯛 茄子
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間人蟹の天ぷら
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蟹味噌をたっぷりと
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御造り
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真つぶ貝 炒りたて擦りたての胡麻と
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釣りきんき 皮目に炭をあてて香ばしく
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せいこ蟹の飯蒸し
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内子は半熟 蟹の出汁で餡掛け
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鰹 藁焼き
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八寸
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鰻（美味しすぎた。熟成の百合根も美味い。）
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間人蟹
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温かい豆腐に蟹をたっぷりと
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寒鰆を西京焼きで
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めちゃくちゃ美味い！
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香の物
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ぶっかけ蕎麦
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金柑と柚子のアイス
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わらび餅
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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
またお邪魔させて頂きました。年末ラストの楓庵さん。
元は老舗の日本蕎麦屋さんを5代目の大将が新たに日本料理のお店としてリニューアル。
大将が修行してた時から、大変良くして頂いてます。
有難う御座います！
今回は私の中で年越し蕎麦にしようと思ってましたが、もう大好きな食材ばかりでとんでもなく豪華な年越し蕎麦になりました！
間人蟹をはじめ、桑名の蛤、北海道から白子・真つぶ貝・釣りきんき、せいこ蟹、鰹、河豚、鰻、寒鰆、富田林の海老芋など大好きな食材で溢れてます！
私が何より良いなと思うポイントは、大将の中で、この食材はこう調理した方が美味しいと理解してること。
これだけ豪華な食材が並ぶので食材に目が行きがちですが、お料理を頂くと大将がこだわりを持ってその一皿にしていることが伝わってきます。
私の中では、良い料理人は「美味しいと思うベストな状態」を追求してると思います。どんなジャンルの料理にも言えることですよね。私はそこを追求する料理人には尊敬しますし、通い続けたいと思います。
他の皆様も笑顔が多く、美味しいと感じていたのだと思います。
本当に良い時間で、良い年末になりました。
美味しかった！