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【2013.7.1】傳タッキー夏Ver.
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【2013.7.1】プリングルス！？
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【2013.7.1】プリングルス！？
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【2013.7.1】じゅんさいとカエルさん
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【2013.7.1】
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【2013.7.1】鮎、肝のパテ、蓼パン
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【2013.7.1】ブルーハワイ
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【2013.7.1】澤の花
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【2013.7.1】ザブトン
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【2013.7.1】サラダ
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【2013.7.1】ホタテ貝柱とコーンのご飯
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【2013.7.1】信玄餅？？
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【2013.3.14】傳タッキー
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【2013.3.14】傳タッキー
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【2013.3.14】スッポン
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【2013.3.14】スッポン饅頭
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【2013.3.14】スッポン饅頭の中身
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【2013.3.14】
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【2013.3.14】しらすご飯
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【2013.3.14】デザート
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【2013.3.14】
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【2013.1.16】フォアグラ最中
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【2013.1.16】下仁田葱と蕪
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【2013.1.16】クリームコロッケ
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【2013.1.16】傳タッキー！
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【2013.1.16】傳タッキーの中身
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【2013.1.16】
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【2013.1.16】お造り
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【2013.1.16】
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【2013.1.16】カラスミ
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【2013.1.16】サラダ
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【2013.1.16】お椀
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【2013.1.16】肉ご飯 aokyoスペシャル！
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【2013.1.16】トモサンカクのご飯
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【2013.1.16】乾杯はシャンパーニュ
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【2013.1.16】
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【2013.1.16】
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【2013.1.16】
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【2012.11】フォアグラの最中
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【2012.11】フォアグラの最中
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【2012.11】ロックフォールをきかせた茶碗蒸し 無花果餡かけ
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【2012.11】焼き芋！？
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【2012.11】海老芋の焼芋風
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【2012.11】おこげ
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【2012.11】お豆さんアップ
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【2012.11】採れたて野菜のサラダ
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【2012.11】えぼ鯛と海老真丈
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【2012.11】えぼ鯛と海老真丈
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【2012.11】鮭といくらの親子丼
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【2012.11】鮭といくらの親子丼、漬物、赤出汁
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【2012.11】カスタードプリンと丹波の栗のモンブラン
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【2012.11】リンゴ煮を上から入れて
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【2012.11】パリパリに焼いた湯葉
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【2012.11】湯葉を入れたらアップルパイのように変身！
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【2012.11】フランチャコルタ
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【2012.11】田酒 純米大吟醸
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【2012.11】阿櫻
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【2012.11】砂潟（初孫を作っている蔵元が自分たちで飲むように作った酒。レアで一般には出回らない）
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お水は山水
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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
2013.7.1画像12枚追加
フランスから帰ったばかりのチーム傳。プリングルスに、傳タッキー夏Ver.、ジュンサイとカエルさん。面白いなー。
肉好きの友人を連れて行ったら急遽ザブトンをコースに追加してくれました。肉に関しては限られた設備の中で最大限のパフォーマンス。
ゲストのキモチをここまで汲み取ることができる方はなかなかいません。最高に楽しませてもらいました。
美味しかったって言われるより、楽しかったって言われたい、長谷川さんのセリフ、そのまんま。
料理、スプマンテ、日本酒1合でお会計は16,000円（ちょっと値上がりした？）
2013.3.14画像17枚追加
スッポン饅頭が登場。傳タッキーVer.3には度肝を抜かれた！
料理、スプマンテ、日本酒2合でお会計は15,000円
2013.1.16画像17枚追加
フォアグラ・いぶりがっこ・甘夏のマーマレード・白いんげんの最中、下仁田ネギと蕪の炊き合わせ、白子のクリームコロッケ、傳タッキー、おつくり、サラダ、お椀、aokyoスペシャル肉ご飯
ホスピタリティとは？ゲストを楽しませるには？スタッフも楽しんでいるのが伝わる傳は楽しすぎる。
料理、スプマンテ、日本酒2合でお会計は15,000円
2012.11
食べログで東京の和食TOP5にランクインしている、今や一見での予約がほとんど取れない人気店。
それは一度訪れると気に入ってしまい、その場で予約を入れて行くから。
地図を見ると靖国通りに面しているように見えるけど、靖国通り沿いの新世界飯店を過ぎたら右折。
小さな灯りが点っているけどそれはお隣の金寿司さん。その手前が傳。
ネタバレは最小限にとどめております。笑
おまかせコース＠9500円
■フォアグラと西京味噌、丹波の栗きんとんの最中
まずこれでKO！L'ASでも似たようなものをアミューズで出してるし、バカールでもフォアグラの最中は時々登場する。
比べるのはナンセンスでしょうが、比べ物にならない旨さに度肝を抜かれました。時間が経つとすぐに湿気る最中の皮はバリバリ。フォアグラには丹波産の栗をきんとんに仕立て、渋皮も合わせて、さらに胡瓜の漬物で塩気を足している。このバランスが絶妙すぎて興奮しました。
■ロックフォールを入れた茶碗蒸し 無花果餡かけ
ロックフォールチーズをアクセントに使っていて、上には煮詰めた無花果に蜂蜜を少々。
食前酒として出していただいたフランチャコルタが合う。
■海老芋の焼き芋風
焼き芋です。って軍手でおもむろに掴みあげてお皿へ。この大きな海老芋は1ヶ月ほど低温で寝かせて熟成させ、出汁に4日間漬けてから、揚げて、焼いたもの。この日の料理で実は一番手がかかっているとか。落ち葉に見立てたのはほうじ茶。面白いなぁ。
■鰤のづけのしゃぶしゃぶ、ポン酢で
青森産の鰤は脂がのりまくり。それをさっとしゃぶしゃぶして余分な脂を落とし、柑橘を強く利かせたポン酢で。
これに合わせて同じ青森の田酒 大吟醸を。なかなか手にはいらないお酒。
■えぼ鯛の餡かけとおこげ
おこげと言えば中華ですか？って思ってしまう。うちの料理で世界一周してくれたらいいんですよ、って大将は笑いますが、しっかりとお出汁をひいてあるれっきとした和食。
■金目鯛と海老しんじょのお椀
海老真丈は海老の身がたっぷりプリプリでつなぎが少なめのしっかりした食感。下仁田葱と蕪から出汁を取ったという甘味のあるほっこりする味。
■採れたて野菜のサラダ
和食でサラダは珍しいけどいいんです。野菜の旨味をダイレクトに味わえる。ほうじ茶のパウダーをアクセントに使い、人参には泥を模してつけてある。ユニークな演出。
■鮭といくらの親子丼
少なめでお願いしました。間違いなくご飯よりいくらが多い！いくらを多めにすくっても最後までいくらが余ってしまうほど。笑
大分の小鹿田焼のお茶碗と、キラキラ輝くいくらのコントラストが目にも美しい。
■カスタードプリンとモンブラン
バニラビーンズのつぶつぶが見えるカスタードに丹波の栗を使った栗のムースを合わせたモンブラン。
1/3ほど食べすすめたところで、リンゴをシナモン風味に煮詰め、カリカリに焼いた汲み上げ湯葉をバリバリ崩しながら変形アップルパイに変身。
もしかしたらこれは和食じゃない、って言う人もいるかもしれないけど、長谷川さんが作りだす長谷川流和食の世界。
フロリレージュの川手さんと仲が良いというだけあって、食材とゲストへの挑戦、即興で内容を変えてしまう引き出しの多さと、懐の深さに通じるものがある。
長谷川さんをはじめ、厨房に立つお弟子さんとフロアの皆さんが一体になって、ゲストを楽しませたい、と言う気持ちが溢れすぎている。
こんなに居心地良く、気持ちよく、リラックスしていただける和食はなかなか無いのではないでしょうか。