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外観
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すっぽん出汁の茶碗蒸し
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イチジクの酒蒸し
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古代米ズワイガニいくら
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秋刀魚の棒鮨
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鱧の処理
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鱧の刺身とナガスクジラの尾肉
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牡丹鱧と松茸のお吸い物
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赤茄子と紫雲丹
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ノドグロの幽庵焼き、鬼灯?、だだちゃ豆
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白ズイキ、金目鯛、牛肉の大徳寺納豆乗せ
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北海道コーンの天ぷら
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ひつまぶし釜飯の出来上がりと大将の笑顔
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ひつまぶしには煮山椒、万願寺とうがらし
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味噌汁は三重の青さのりと京都の赤だし、ひつまぶしは三杯いただきました。
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三河味醂のアイスに各種フルーツ乗せ♪
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前回も満足でしたが今回はいろんなお祝いで設定しました。
旬の素材を扱っている関係上、前回とは違うメニューとなり、新鮮な美味しさいっぱいでした。
★お酒
湊屋藤助
鍋島
日高見
カラクチ紀土
MOET
★料理
1 このわた茶碗蒸し
2 イチジクの酒蒸し京都の白味噌とゴマのソースかけ
3 ズワイガニ、緑米、イクラ
4 アワビ、本わさび
5 鯵の丸寿司
6 鰤と髭クジラの尾肉、アオリイカ、星ガレイの刺身
7 すっぽん松茸汁
8 熊本県の赤茄子と海胆
9 キンキに食用鬼灯、落花生、あん肝とスイカの奈良漬け添え
10 鱈の白子の天ぷらあんかけ、銀杏、レンコン、春菊アメーラトマト
11 あまだいの炊き込みご飯に煮山椒と万願寺唐辛子添え
12 スイカ、柿、梨、リンゴ、マスカット、メロン、パッションフルーツ等に自家製アイス
どれも美味しかったですが素材の変化に季節の移ろいを感じました。
また高級食材と言われるものばかりでしたがそのなかでも特に上質な素材を使っているこだわりが感じられました♪
2度と来れないと思ってましたが頑張って働いて(季節ごとに?)また来たいと思います☆
ごちそうさまでした♪♪