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焼き胡麻豆腐
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熱々で外側はカリッ！内側はふわっ！
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前菜
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茄子のふき味噌田楽・タラの芽揚げ
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ソラマメの豆乳寄せゼリーがけ
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霧吹きでお椀を湿らせています
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お椀
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白身魚の真薯と蕗
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カウンターは大将のお仕事が見られて楽しいです
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ヒラメとタラの白子
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9日熟成のヒラメと白子を混ぜていただきます
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混ぜた状態
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大将にぎにぎ
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真鯛の漬け握り完成
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握りがとろけました（ナマモノ苦手な私でも美味しさがわかりました）
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アップ
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土鍋でご飯を炊いて、隣で真鯛を焼いてます
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真鯛の炭焼き、レタス・清美オレンジ・菜花
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アップ
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牡蠣・新じゃが・筍・芽キャベツ
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アップ
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本日の鯛（サービス精神旺盛な大将）
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鯛茶漬けの準備
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土鍋ご飯が炊きあがりました
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よそってくださりカメラ目線
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まずは少量をそのままお味見させてくれます
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ご飯は何度でもおかわりできます
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鯛の切り身とゴマダレ
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最初はおかずとして鯛をいただきます
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大根と胡瓜の糠漬け
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昆布の佃煮
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おこげをよそってくれます
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醤油を2～3滴垂らしていただきます
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鯛茶漬け用のお茶の土瓶
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大将自らお抹茶を点ててくれます
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1人1人違う器での提供
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甘味
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大葉のシャーベット
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黒豆の豆乳寄せ
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カウンター9席
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お土産（おにぎり2個・箸・オリジナル手ぬぐい）
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地下への階段を降りた所（右に入ると客席）
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外観（お店は地下1階です）
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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
夜の数万円のコース料理はまた別物として、ランチでこれほど満足したお店は過去にありません。
10年連続ミシュランを獲得している有名和食店として、自分などがとても気軽に伺えないような
ところですがそれがなんと、お昼は絶品鯛茶漬けが大変リーズナブルに頂くことが出来るのです。
階段で地下へ降りると和の風情漂う落ち着いた空間で、カウンター9席がメインとなり他にお座敷 個室が2部屋ある模様。大将他3名のライブ感満載のお仕事が見られるのもとても楽しい時間です。
鯛茶漬けランチは、11:30〜12:20の50分間制で、焼胡麻豆腐・鉢二品・鯛のお刺身に胡麻だれ
をかけた物・ご飯（コレを鯛茶漬けにします）香の物・甘味で、1980円という破格のお値段です。
ランチは二部制なので私達が予約したのは、この後の12：30～の鯛茶漬けのコース5500円です。
もっとお高いコースもあるのですが、昼にそれほど食べられないですし全員がこのコースでした。
【焼き胡麻豆腐】超美味しい！熱々で外側はカリッ内側はトロッ！山葵と珍しい醤油をかけます。
【前菜】奥の器は茄子の蕗味噌田楽で、タラの芽を揚げた物は味がついておりそのまま頂きます。
手前のガラス器はソラマメの豆乳寄せで、鯛の中骨をこんがり焼きお出汁をとってゼリー
にし、刻んだソラマメと桜の花を上からかけた物。ゼリーと絡めて頂きます。
【お椀】提供前に大将が霧を噴いてお椀を湿らせていました。白身魚真薯はふわふわで野菜は蕗。
【お造り】五島列島の6㎏のヒラメを9日熟成させた物。タラの白子が乗り軽く混ぜて頂きます。
【握り】真鯛の漬け握り。本来ナマモノ苦手です。それでもこの日はそのままを頂くつもりです。 【焼物】真鯛の炭焼き、清美オレンジが爽やかでレタスと添えてあり、季節を感じる菜の花も。
【煮物】広島県広田湾の牡蠣と新じゃが・福岡の筍・芽キャベツ。新玉ねぎのペーストの餡かけ。
【ご飯】土鍋でじっくりと炊き上げられた白米は艶々甘く、まずは少量をお味見させてくれます。
その後におこげをしっかりよそってくださり、醤油を少し垂らして頂くとこれまた絶品。
【鯛茶漬け】毎日直送される新鮮な鯛の切り身8枚と濃厚な胡麻ダレ。まずおかずとして頂きます
次に煎茶をかけてお茶漬けにします。胡桃やカシューナッツも入ったタレもかけて。
【香の物】16年物の糠床で漬けた大根と胡瓜。さらに昆布の佃煮とじゃこが最強のご飯のお供に。
【甘味】黒豆の豆乳寄せはほんのり優しい甘さで、大葉シャーベットは和の清涼感たっぷりです。
茶道を嗜なむ大将が自らお抹茶を点てて下さり、全員が別々の器で頂けるのも素敵です。
私達はご飯を2杯頂きましたが何杯でもおかわり自由です。そして残ったご飯は大将が昆布を入れ
おにぎりにしてくださり、店名の入ったオリジナル手拭い（ナプキンに使用した物）と箸をつけて 紙袋に入れお土産として持たせてくださいます。帰りは1階まで丁寧にお見送りして頂き大満足。
昼はサービス料10％加算されますのでお支払いは6000円。全てにおいてお値段以上に感じました