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前菜 八寸(チーズの西京焼き、バイ貝旨煮、若竹のコチジャンソース、うすい豆の豆腐、菜花の辛子浸し、穴子鮨)
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ロゼシャンパン(ジョセフペリエ)
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御椀(鮎並切り落し、わらび、葱花箋、木の芽)
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お刺身 旬の魚三種盛(初鰹、真鯛、平貝)
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焼物 八潮鱒柚庵焼(焼大根、五色餡)
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揚物 新玉掛揚げ(新玉葱、浅利、白魚、桜えび、三つ葉、酒盗香煎)
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強肴 フカヒレの茶碗蒸し
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強肴 銀鱈の煮付け
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食事 温かいお出汁のうどん
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食事 蒸し寿司と赤出汁
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蒸し寿司
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青海苔の赤出汁
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水菓子 季節のフルーツと和の物一品
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季節のフルーツ(レモンジュレと苺のシャーベット)
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抹茶のわらび餅
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山桜の盆栽
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せっかくの東京旅行なので、地元では味わえない美味しい料理をいただきたいと、ランチタイムに予約して伺いました。食材の素晴らしさなら東京には負けない土地に住んでいますが、料理人の技で美味しさを引き出す文化の高さがやはり東京にはあります。このお店には食べる人を楽しませてくれる技と心があって、とてもお気に入りです。
お昼に夜のコースの雰囲気が味わえるむつみコースをいただきました。春らしい食材を最高の技で美しく飾ったお料理の数々、今回も五感で楽しませていただきました。