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2013年Xmasコース あん肝といぶりがっこの最中
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2013年Xmasコース 毛ガニとウニのサラダ
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2013年Xmasコース 牡蠣の磯辺揚げと金目鯛のスモーク揚げ
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2013年Xmasコース タラバガニの真薯
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2013年Xmasコース お造り（シメ鯖、ブリ、イカ、ふぐ）
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2013年Xmasコース 鴨焼きと椎茸のフォアグラはさみ揚げ
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2013年Xmasコース 白子の蕪蒸し
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2013年Xmasコース 口休め 自家製カラスミ
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2013年Xmasコース ふぐ雑炊
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2013年Xmasコース 焼き最中・きなこアイス
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2013年春のコース
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2013年春のコース
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2013年春のコース
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2013年春のコース
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2013年春のコース
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2013年春のコース
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2013年春のコース
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2013年春のコース
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2013年春のコース
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2013年春のコース
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2013年春のコース
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2013年春のコース
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2012X'masコース
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2012X'masコース
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2012X'masコース
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2012X'masコース
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2012X'masコース
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2012X'masコース
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2012X'masコース
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2012X'masコース
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2012X'masコース
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2012X'masコース
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2012年9月 キノコのジュレ、胡麻豆腐
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2012年9月 秋鮭のおかき揚げ、かぼちゃ練り揚げ
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2012年9月 銀杏の海老しんじょう
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2012年9月 刺身
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2012年9月 豚バラ煮、山芋柚子山椒和え
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2012年9月 茶碗蒸し、焼きナスのすりながし
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2012年9月 いぶりがっこ、焼きカラスミ
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2012年9月 〆ごはん 秋刀魚
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2012年9月 この日のデザートメニュー
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2012年9月 洋なしのジュレ 季節のもなか
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ある日のコース
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ある日のコース
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ある日のコース
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ある日のコース
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ある日のコース
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ある日のコース
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ある日のコース
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ある日のコース
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ある日のコース
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この日のコース
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この日のコース
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この日のコース
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この日のコース
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この日のコース
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この日のコース
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この日のコース
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この日のコース
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この日のコース
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この日のコース
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この日のデザートメニュー
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この日のデザート（大葉シャーベット・とり将プリン）
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看板横にはすでにオセチの仕込みが 2011年12月
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カニとあん肝の和え物 2011年12月
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フグの揚げ物、レンコンの饅頭揚げ 2011年12月
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鯛の大根の椀 2011年12月
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フグのタタキ、皮、自家製カラスミ 2011年12月
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寒ぶりの刺身、ごま醤油和え 2011年12月
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豚バラ、牡蠣、柿の朴葉焼き 2011年12月
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里芋とそぼろの煮物 2011年12月
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いぶりがっこ＆マスカルポーネ、焼きカラスミ 2011年12月
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京人参の炊き込みご飯 2011年12月
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きなこアイス、黄柚子シャーベット 2011年12月
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2012年3月 菜の花と筍、はまぐりのジュレ
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2012年3月 キャベツとインカのめざめの練り揚げ
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2012年3月 豚肉とごぼうの椀
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2012年3月 鯛、ノドクロ、ホタルイカの刺身 練り昆布醤油添え
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2012年3月 鰹の漬けと天然あさつき和え
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2012年3月 鰆の焼き物、ふきのとう添え
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2012年3月 玉ねぎのすりながし茶碗蒸し
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2012年3月 いぶりがっこ、自家製カラスミ
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2012年3月 生桜えびの炊き込みご飯
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2012年3月 フルーツとワインジュレ、杏仁豆腐
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2012年5月 ジャガイモ豆腐とホタテとジュレ
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2012年5月 稚鮎の春巻き、ゴボウ揚げ
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2012年5月 穴子しんじょう
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2012年5月 旬の刺盛
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2012年5月 鯵の棒寿司、自家製カラスミ
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2012年5月 地鶏の炙り
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2012年5月 椀蒸し
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2012年5月 燻りがっこ、マスカルポーネ
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2012年5月 豆ごはん
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2012年5月 紫蘇のシャーベット、本日のデザート
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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年 12月 画像10枚追加（Xmasメニュー）
ここ7〜8年の毎年恒例となったXmasコースを頂きに伺う。
一品目のあん肝にかなり細かく刻んだいぶりがっこを和えている最中は圧巻。
二品目の毛ガニとホタテを和え軽く酢締めした白菜が敷かれ、ウニをのせたサラダ。サラダと呼ぶにはもったいないが、ここではサラダと呼ぶらしい。
三品目のアリそうで無かった揚げ物二品。牡蠣を磯辺揚げで揚げているので、より磯の香りが増して美味。
それに輪をかけるように、スモークした金目鯛の揚げ物は、衣の食感、白身の甘さ、燻製の香りが三位一体となっている。
六品目のフォアグラと椎茸のはさみ揚げはフォアグラが椎茸の旨さだけを引き立ててくれていて美味。
九品目のご飯物はお造りで出されたフグのアラからダシを取ったスープで炊いたフグ雑炊。不味なワケがない。
デザートも頂き、年末を締めくくるに相応しい、女性では食べきれないだろう満腹大満足の和食の技を堪能した。
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2013年 5月 画像追記
偶然GW時期に予約が取れて訪問。
真蛸の梅肉味噌あえから始まって、稚鮎、お造りと、今回も満足なコース。
始めてこちらで日本酒を頼んだが、ここの和食との相性が合わないわけがない。
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2012年 12月 X'mas 画像追記
クリスマスコースを頂く。
クリスマスのこの時期のみ、コースが8000円台のみになってしまう。
満腹度合いや丁寧な調理、味付けなどは相変わらず好みではあるが、正直これといって目を見張る食材というものは見当たらなかった。
ただ、この時期に、のんびりと年を締めくくるに相応しい程の時間をかけながら友人たちとジックリ食事を楽しめたことには変わらない。
その分の席料と思えば決して高くはない。
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2012年 9月訪問 画像追記
偶然予約が取れたので訪問。
松茸、秋鮭、かぼちゃ、銀杏、カツオなどなど、秋の味覚てんこ盛りのコースを頂いた。
焼きナスのすり流しは香り良く、いつもの炊き込みご飯ではなく、白米でご飯モノが提供された。
デザートは、ここの特徴でもあるが、1品でも全部でも好きなだけ頼むことが出来るところが嬉しい。
去年作った自家製のカラスミを焼いたのを口直しに頂いたが、来月には今年分のカラスミを作られるとか。
余談だが、この時期になると、カラスミの製作過程で袋の皮が裂けてしまった、いわゆる失敗作のカラスミを食べさせて頂ける唯一の時期でもあり、それはそれは半生感が残り、ネットリとした柔らかさで塩味も弱く、どんな酒にも合う格別な美味珍味なのである。
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2012年 5月訪問 画像追記
じゃかいもを使った豆腐は初食、ねっとりと生麩にも似た食感。
旬の稚鮎は春巻きを巻いて揚げ物に。ほろ苦さが酒に合う。
年に一度だけ、まとめて作る自家製カラスミは、塩気も程よく口直しに◎。
この日のお酒、ランソン、コート・デュ・ローヌ、シャブリ
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2012年 3月訪問 画像追記
ひと足早い春食材を使った料理の数々。
菜の花、筍、鰹、鰆、あさつき、春キャベツなどの巧みな料理をいただく。
今回の自家製カラスミは、ほんのり塩が効いている程度で絶妙な塩梅。
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2011年 12月訪問 画像追記
年末の最後の最後に定例会と忘年会を兼ねて伺う。
この日のコースも、どれも素晴らしい逸品に仕上がっている。
こちらの炊き込みご飯はいつ食べれも絶品。
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2011年 ８月訪問 画像追記
最近はでは予約が取れれば月イチ、最低でも二ヶ月に1度は通うようになって4年目が過ぎた。
これだけ通っても、同じ料理がほとんどかぶることがないのが素晴らしい。
ますます飽きずに伺えそうだ。
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2011年 3月訪問 画像追記
シャンパンはランソンブラック他3本
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このお店は、もう2年以上前から毎月1度は伺っています。
店主さんも素晴らしい方で、テレビなどでも有名なようですが、料理がなにしろ素晴らしい。
素晴らしいという言葉では語弊があるかもしれませんが、
「この値段でこの料理？なんて素晴らしいのでしょう。」という素晴らしさ。
お金を出せば、高い食材を仕入れれば、そりゃあウマい料理は作れます。
そうではなく、こちら側が「安い」と感じられる料理構成で、さらに接客、演出、雰囲気を出しているお店はなかなかありません。
創作料理も出されますが、なんと言うのでしょうか、いま流行の奇抜な創作料理ではなく、ちゃんと「和食」を心得た方の創作料理なので、「しらずしらずに店主の創作料理を頂いてしまっている感」がとても心地よい。
そのさりげなさは、多くの料理人さんが見習うべきかもしれませんね。
さらに、コースのシメは土鍋の炊き込みご飯と赤出しのお味噌汁。
まさに吉兆スタイル。
継承されたモノをくずしていませんね。
その後に毎月変わるデザートメニューと続く。。。
毎月料理の内容は変わり、同じ月に2度伺う事があれば、ちゃんとそれを踏まえて料理を変えて出してくれる心配り。
そんな素敵な料理構成で、このお店が他店以上に混雑するのは当然といえば当然。
都内恵比寿辺りで、このCPに勝るお店は聞いたことがありませんし、ハッキリ言って無いのでは？
5000円代から会席料理が満喫出来て、8000円になると食材のレベルがググッと変わり、さらにデザートは何種類でも食べ放題。
深夜までくつろげて、お酒の種類も多く、シャンパンも合わせて飲めて、時には店主もそれらに付き合ってくれる。
「また来よう」があっても「また来月も来なきゃ！」と思えるお店は、、、そうそうないように思う。
ごちそうさまでした。