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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
・コース
友人に誘われ初の、こめをさんに。
店主のSNSの知名度やイメージが先行しておりましたが、かなり本格派でした！
説明の時に、かなりメモったので説明を。
・前菜
明石の真鯛の昆布締め
北海道 うどのふき味噌和え
離宮揚げ
からすみ大根
長崎のはまぐり
→それぞれが丁寧に仕込みをされたんだろうなあと感じる優しい前菜。この時点でかなり好印象。
・そら豆を使った茶碗蒸し
→ごぼうを使ったソースといくらが乗っていて、そら豆の茶碗蒸しも風味がして、かなり美味しい。
天豆って漢字で、こう書くんだ。という発見もありました。笑
かなり大地を感じる料理で「和」を感じる一品でした。
・長崎のさより
→発泡出汁のじゅれも良い香りで細魚との相性抜群。
・牡丹海老のブランデー漬け
→少しふきのとうの塩を振りかけてるようで、食感や味がすごく美味しかった。
・浜松の鰻を使ってほうじ茶を使った炊き込みご飯
→深川飯なども参考にアイディアを貰ったそうで、ほうじ茶で炊き込むのは香りも立っていて美味しい。
炊き込みご飯に合う千葉のお米だそうで、米にもストーリーがあってかなり美味しかった！
◎京都の白子筍を使った炭火焼き
→和牛のフィレを春キャベツを巻いてましたが、ソース含めてめっちゃ美味しい！！
これはかなり感動しました。筍も美味しいし、ソースや肉も完璧。
土の中にあるのが筍で、外に出てるのが竹の子らしいです。貴重な筍は本当に旬で美味しい！！
・マグロの出汁を使ったお吸い物
→桜鯛と巻いたやつも優しく丁寧な味わい。
・天ぷら
→ふきのとう、タラの芽、行者ニンニクと来ましたが普段食べない野菜でしたが天ぷらのサクサク感含めて最高。
・信州サーモン、大分のセキアジを使った料理
→終盤にかけてのお口直し？の刺身すごく良きでした。
・お米
→龍の瞳（品種名）
シンプルに土鍋で炊いた米が美味しいと感じるのは万国共通なのか。日本人に生まれて良かった。とパンフに書いてあった意味の伏線をここに来て回収してきたなあと感じる一品。
・桜海老の天茶漬け
→はまぐりのお出汁を掛けて食べますが美味しい！わさびとの相性もよく無限に食べれちゃいます。
・埼玉県産の苺
→締めのデザートの苺も甘くて美味しい苺でした。
空間作りなど含めて、かなり本格派で普通に美味しいなあと思いました！
メディアでの色眼鏡を一度掛けずにシンプルに行くことをお勧めします！！