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新玉葱の汲み出しからスタート
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いつも華やかな八寸です、演出が素晴らしい
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炭焼きアスパラ、器の蓋をあけてないで撮ってる…食べる時は蓋あけていただきましたよ
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春ですね~
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大好きなジュレ、うすい豆も艶々、スプーンでいただきます~写真は斜め横からバージョン
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好き過ぎる~写真は正面からバージョン
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河豚の身を油通しして削ぎ切りにしています、手間をかけたお料理の数々、きた川さんならでは
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好き過ぎるので、斜め横からバージョンの写真も投稿~白子ソース、美しい
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正面からバージョン 手にとり一口でいただきました
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斜め横からバージョン、神々しいね
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私はお椀ラバーです
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日本料理のお椀、本当に好き
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飯蒸しですね、穴子の下には錦糸玉子
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木の芽と有馬山椒
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今回も器が素敵でした、シノワな感じ
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器好き
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はさむ前
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食べる寸前
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食べる前
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燻製キャビア、ふわ~っと香ってます
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料理と器のいい関係
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まるごとすっぽん串焼
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まさに逸品、パンチある飛騨牛のヒレを黒胡椒で
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若竹煮、鰹出しを効かせると美味しいのよね
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食事
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天ばら 油は太白油と太香油
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芹と桜海老のたらの芽のご飯
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アローカナ玉天丼まできました
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よもぎ金団
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よもぎ金団と抹茶
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銀座の夜です、きた川さんを訪れました。
◆本日のお献立◆
新玉葱汲出しから胃をあたためてスタートです。
▪️先付八寸▪️
炭焼きアスパラ黄身酢・ほたるいか燻製・搾菜、たいらぎ貝、モロッコインゲン、胡麻味噌・万願寺しらす・玉子真丈・蛸やわらか煮・空豆・花蓮根・赤こんにゃく
▪️山菜天麩羅▪️
椎茸・こごみ・たらの芽
▪️玉子豆腐と雲丹の土佐酢ジュレがけ▪️
うすい豆・雲丹・車海老・玉子豆腐・土佐酢ジュレ・花穗
▪️向付▪️
河豚に白子のソース・芽葱をのせて
白海老と畳鰯・山葵
▪️お椀▪️
帆立真薯・ばちこ・香り木の芽
▪️お凌ぎ▪️
蒸し寿司・穴子の下には錦糸玉子・有馬山椒
蛤天麩羅には蛤のお出しの餡・菜の花
甘鯛松笠揚げ・甘鯛の骨出し汁・黄韮
あんぽ柿とフォアグラ・ウィスキーゼリーの最中
▪️油物▪️
四国の子持ち槍烏賊に燻製キャビア
▪️焼物▪️
すっぽん串焼
▪️逸品▪️
飛騨牛の玉鋼焼
▪️炊き合わせ▪️
若竹煮・木の芽・糸鰹
▪️食事▪️
天バラ
芹と桜海老のご飯・香物・朴葉味噌・赤出汁
アローカナ玉天丼
▪️菓子▪️
よもぎ金団
抹茶
手間をかけたお料理の数々と華やかな演出、きた川さんならではです。
今回は同じ時間にご一緒した素敵な方から美味しいワインをごちそうになりまして…ほろ酔いで上機嫌な夜となりました。
お店の心地よい雰囲気も素晴らしいです。
今回も美味しくいただきました、ご馳走さまでした!