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鯛の中華風刺身
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鯛の香味醤油
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鯛の甘酢ソース（1周年記念）
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桜鯛の豆鼓ソース蒸し
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桜鯛の五目野菜あんかけ
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桜鯛の中華風刺身
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鰆の葱生姜蒸し
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鰆の山椒焼 青山椒醤油
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鰆の青山椒炒め
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鰆の中華風刺身
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鰆と筍のセイロ蒸し
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鰆の竜田揚げ 油淋ソース
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鰤の中華風刺身
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鰤の香味ソース
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鰤のオイスターソース炒め
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鰤の豆板醤炒め
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白身魚の金沙仕立て
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秋鮭の香り炒め
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秋鮭の葱生姜炒め
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秋鮭のキノコあんかけ
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サンマときのこの山椒塩炒め
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サンマの竜田揚げ
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スズキの中華風刺身
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スズキの湯引き香味醤油
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ハモの香り蒸し梅肉ソース
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-
ハモの山椒塩炒め
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うなぎの四川薬味炒め
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うなぎのオイスターソース炒め
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穴子の山椒香り炒め
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穴子のフリッター
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-
鯖の中華味噌
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-
水煮魚（スイジュウユイ）
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車海老の塩味炒め
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-
車海老と春野菜の塩味炒め
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-
海老ワンタン
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-
海老の四川風炒め
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海老ときのこの塩味炒め
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海老とセロリのピリ辛炒め
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-
海老と甘栗のカキ油炒め
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-
特大有頭海老のマヨネーズソース
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-
イカとセロリの青山椒炒め（特注）
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海老とイカの蟹味噌炒め
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イカと青菜の炒め物
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イカのにんにく辛子炒め
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-
海鮮サラダ
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まるごと鮑のオイスターソース煮
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鮑の唐揚げ香味醤油
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鮑の塩味炒め
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-
蛤の紹興酒蒸し
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蛤と春キャベツのあっさり煮
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牡蠣のにんにくバター醤油
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-
ソフトシェルクラブのチリソースと黒酢ソース
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蟹肉と白菜の煮込み
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-
蟹味噌と豆腐の煮込み
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-
カニ玉
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-
カニ爪の揚げ物
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ズワイ蟹のフリッター
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渡り蟹と春雨の煮込み土鍋仕立て
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海鮮マーラー鍋
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〆の麺（海鮮マーラー鍋）
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-
日生産牡蛎入り海鮮鍋
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あんこうの豆乳白湯鍋
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-
フカヒレの姿煮（1周年記念）
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-
北京ダック2枚（1周年記念）
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-
黒毛和牛のオイスターソース炒め
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和牛サーロインの中華風ステーキ
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辣醤和牛肉（ラージャンワニュウロウ）
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-
ハチノスの豆板醤炒め
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-
麻棘鶏
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-
鶏肉の豆板醤炒め
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-
油淋鶏
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-
よだれ鶏
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-
怪味鶏
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-
蒸し鶏の葱生姜ソース
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-
蒸し鶏のオクラ葱ソース
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蒸し鶏と水菜の梅肉和え
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-
蒸し鶏と茄子の香味醤油
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-
せせりとごぼうのバーベキューソース
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-
薬膳白湯鍋
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-
トンポーロー
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豚肉とゴーヤの回鍋肉
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-
春キャベツの回鍋肉
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-
連島蓮根の回鍋肉
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たけのことインゲン、豚ひき肉のピリ辛炒め
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豚バラとたけのこのオイスターソース炒め
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蓮根のチンジャオロース
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真備たけのこのチンジャオロース
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豚ひき肉と筍の醤油炒め
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豚肉と茄子のカキ油炒め
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岡山黒豚の坦々鍋
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ラムラックの低温調理～黒酢ソース～
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ラム肉の黒胡椒炒め
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ラム肉のクミン醤炒め
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ラム肉のきのこ鍋
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新玉葱のサラダ
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千切りじゃがいもの冷菜
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青菜の炒め
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薄切りたけのこのあっさり煮
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たけのこと干し椎茸のうま煮
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きゅうりの中華和え
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五目野菜の麻婆春雨
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トマトと卵の中華炒め
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枝豆のペペロンチーノ
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筑陽ナスの煮びたし
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マーラー炒飯
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カニとレタスのチャーハン
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鮭と大葉のチャーハン
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桜エビのチャーハン
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桜エビと菜の花のチャーハン
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しらすと大葉のチャーハン
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-
トウモロコシ炒飯
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松茸チャーハン
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牛肉と蓮根のチャーハン
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高菜とたけのこのチャーハン
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黒にんにくチャーハン
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花椒香る山椒チャーハン
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カレーチャーハン
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-
マーボーチャーハン
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和牛のガーリック炒飯
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五目炒めそば
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海鮮あんかけ焼きそば
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あさりと菜の花のあんかけ焼きそば
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醤油ラーメン
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ワンタン麺
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マーボー麺
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麻辣麺
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春野菜のあっさり汁そば
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フカヒレあんかけ汁そば
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担々麵（赤）
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担々麵（黒）
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担々麵（白）
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カレーラーメン
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-
バンバンジー冷麺
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冷やし担々麺
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冷麺（盛り付けセルフ）
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四川麻婆豆腐
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ホルモン麻婆豆腐
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白い麻婆豆腐
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焼餃子
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鶏肉とたけのこのしそ餃子
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鶏しそ餃子
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たけのこ餃子
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ふかひれ餃子
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小籠包
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マーラー小籠包
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ひすい餃子
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えび焼売
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彩焼売
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もち米焼売
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焼売
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上海蟹味噌入り小籠包
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春巻とエビチリチーズ春巻
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上海蟹春巻き
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蓮根のはさみ揚げ～2種ソース～
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海老とたけのこのフリッター
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中華風茶碗蒸し松茸あん
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-
酸辣湯
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-
麻辣湯
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-
豚バラ肉と新玉葱のスープ
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-
あさりと春キャベツのスープ
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-
松茸の薬膳スープ
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-
SCENT麻婆豆腐ランチ
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日替わり（麻婆茄子）
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日替わり（鶏のレモンソース）
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-
週替わり（木須肉）
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週替わり（鯛かまの醤油煮）
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週替わり（東坡肉）
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週替わり（豚しゃぶサラダ～梅ソース～）
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週替わり（ゴーヤチャンプル）
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週替わり（うなぎの回鍋肉）
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週替わり（白身魚のレモンソース）
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週替わり（蒸し鶏の香味醤油）
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週替わり（鯛の唐揚げ）
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週替わり（鶏肉のオイスターソース炒め）
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週替わり（チキン南蛮）
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週替わり（八宝菜）
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メインが選べるランチ（酢豚）
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メインが選べるランチ（チンジャオロースと期間限定筍の炊き込みご飯
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SCENTランチプレート（5食限定）
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薬膳中華粥セット
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年末年始限定ランチ
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セイロ蒸しランチ（秋鮭とキノコのXO醤蒸し）
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セイロ蒸しランチ（鯛の黒豆ソース蒸し）
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セイロ蒸しランチ（森林鶏の発酵唐辛子蒸し）
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セイロ蒸しランチ（ブリの香り蒸し）とプーアル茶
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セイロ蒸しランチ（大ハマグリのセイロ蒸し）
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セイロ蒸しランチ（鰆のネギ生姜蒸し）
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セイロ蒸しランチ（赤魚の塩麹蒸し）
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セイロ蒸しランチ（ハモと豆腐の梅肉ソース蒸し）
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和牛牛すじカレー（賄い）
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中華風おでん
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長寿麺（春節フェア）
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水餃子と大根餅と中華ちまき（春節フェア）
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Aセット
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Bセット
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ザーサイ
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工芸茶（出水芙蓉）
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SCENT特製おせち
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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
2年間毎月更新を続けてきましたが写真アップロードの上限200枚に到達
してしまったのでここで更新は完了としてただのファンに戻ります（笑）。
～・～・～
毎月更新1周年。特にお気に入りのメニューをピックアップ。
★醤油ラーメン（グランドメニュー）
★鯛の中華風刺身（グランドメニュー）
★鯛の香味醤油（8月）
★カニとレタスのチャーハン（11月）
★海鮮マーラー鍋（11月）
★鰆の山椒焼青山椒醤油（3月）
★鶏肉とたけのこのしそ餃子（5月）
★マーボー麺（7月）
★木須肉（週替わり）
★イカとセロリの青山椒炒め（特注）
★森林鶏の発酵唐辛子蒸し（セイロ蒸しランチ）
セロリと山椒と醤油が好きなのがバレますね。いいけど（笑）
以下毎月更新の口コミ。
～・～・～
お気に入りだったのに突然閉店しちゃったからどうしたんだろうと
思ってたんですがインスタで移転オープンとあったから一安心。
セントの遷都、完了ですね！（言いたいだけ）
全メニュー制覇は無理そうなのでゆるく写真追加モードで（笑）。
＜8月＞
冷麺と小籠包の写真を追加ー。冷麺は翡翠麵で具材は別皿でした。
豚肉とゴーヤの回鍋肉、トウモロコシ炒飯の写真を追加ー。
回鍋肉は濃いめの味、炒飯はあっさりめなので混ぜていい感じに美味しい。
蒸し鶏の葱生姜ソースの写真追加ー。夏らしくさっぱりした味わいです。
鯖の中華味噌、春巻、エビチリチーズ春巻、Aセットの写真を追加ー。春巻きおすすめ。
日替わりの麻婆茄子の写真追加ー。
鯛の香味醤油、ワンタン麺の写真を追加ー。
油淋鶏の写真を追加ー。酸味しっかりタイプ。
担々麺（白）、黒毛和牛のオイスターソース炒め、イカのにんにく辛子炒めの写真を追加ー。
＜9月＞
蓮根のはさみ揚げ、海老ときのこの塩味炒めの写真を追加ー。
鶏肉の豆板醤炒めの写真を追加ー。
＜10月＞
松茸チャーハンと秋鮭の葱生姜炒めの写真追加ー。ここの葱生姜系はいつも好み。
松茸チャーハンは松茸というよりはチャーハン寄り。そりゃそうか（笑）。
松茸の薬膳スープ、もち米シュウマイ、海老と甘栗のカキ油炒めの写真を追加ー。
連島蓮根の回鍋肉の写真を追加ー。ここの回鍋肉はめっちゃ味濃いいー。
秋鮭のキノコあんかけとまるごと鮑のオイスターソース煮の写真を追加ー。
＜11月＞
ラム肉のクミン醤炒め、牛肉と蓮根のチャーハン、ホルモン麻婆豆腐の写真追加ー。
カニとレタスのチャーハン、トンポーローの写真を追加ー。マイベストチャーハンこれ。
牡蠣のにんにくバター醤油、ズワイ蟹のフリッター、特大有頭海老のマヨネーズソース、
海鮮マーラー鍋とその〆の写真を追加ー。海鮮マーラー鍋の〆の麺が海鮮だし出まくりで美味。
＜12月＞
和牛サーロインの中華風ステーキの写真追加ー。
ハチノスの豆板醤炒め、マーラー炒飯、ラム肉の黒胡椒炒め、醤油ラーメン、彩焼売の写真追加ー。
＜1月＞
メインが選べるランチの酢豚の写真を追加ー。中華粥が選べて酢豚との相性いい。
鰤の香味ソース、鰤の中華風刺身、鰤のオイスターソース炒めの写真追加ー。鰤好き。
ラム肉のきのこ鍋の写真追加ー。これまた〆の麺が美味しい。
蟹肉と白菜の煮込み、蒸し鶏と水菜の梅肉和えの写真追加ー。
日替わりの鶏のレモンソース、ザーサイ、鮑の唐揚げ香味醤油、カニ玉の写真を追加ー。
＜2月＞
渡り蟹と春雨の煮込み土鍋仕立て、海老とセロリのピリ辛炒め、鰤の豆板醤炒め、海鮮あんかけ焼きそばの写真追加ー。
セロリ好きなんでセロリが入っているメニューに当たるとテンション上がってしまう（笑）。
特別に好物で作っていただいたイカとセロリの青山椒炒め。これ最高。セロリと爽やかな青山椒の香りが相性抜群！
せせりとごぼうのバーベキューソース、車海老の塩味炒めの写真追加ー。せせり美味しい。
工芸茶の出水芙蓉の写真追加ー。ジャスミンとマリーゴールドの花が咲くのを眺める優雅な時間（笑）。
あんこうの豆乳白湯鍋の写真追加ー。これで冬の三大鍋（笑）制覇。いちばん好きなのは海鮮マーラー鍋！
＜3月＞
しらすと大葉のチャーハン、鰆の山椒焼青山椒醤油、新玉葱のサラダ、春野菜のあっさり汁そば、
鰆の葱生姜蒸し、あさりと春キャベツのスープ、青菜の炒め、あさりと菜の花のあんかけ焼きそば、
ラムラックの低温調理～黒酢ソース～の写真追加ー。なんか3月からのおすすめメニュー全部好き（笑）。
車海老と春野菜の塩味炒め、千切りじゃがいもの冷菜の写真追加ー。じゃがいもの青山椒好き。
残していた担々麺の赤と黒の写真追加ー。これで担々麺制覇。好きな順に赤＞黒＞白でした。
赤は見た目よりまろやかで海鮮だしが効いています。黒は海老の香りがぶわっと。
ひすい餃子の写真追加ー。これセロリだったのね。ついでに気になっていた小籠包の写真入れ替え。
平日5色限定のSCENTランチプレートは女子受け必至のいろんなものがちょっとずつの王道。
和食派の奥さんは誘っても中華には来ませんがこの写真は見て食いついてました（笑）。
今週から日替わりが週替わりになったので早速週替わりの木須肉の写真を追加ー。ごはんが進む美味しさ。
＜4月＞
桜鯛の豆鼓ソース蒸しの写真を追加ー。くせが強いという話だったけどコク深くて好みでした。
桜鯛の中華風刺身と桜鯛の五目野菜あんかけの写真追加。桜鯛の名前の由来今日知った（笑）。
週替わりの鯛かまの醤油煮の写真追加ー。平日メニューなかなか食べられないからうれしい。
<5月>
たけのことインゲン、豚ひき肉のピリ辛炒め、鶏肉とたけのこのしそ餃子写真追加ー。しそ餃子好き。
たけのこと干し椎茸のうま煮、海老とたけのこのフリッターの写真追加ー。
高菜とたけのこのチャーハンと薄切りたけのこのあっさり煮の写真追加ー。後半あんかけに（笑）。
豚バラとたけのこのオイスターソース炒めと真備たけのこのチンジャオロースの写真追加ー。
週替わりのトンポーロー、黒にんにくチャーハンとよだれ鶏の写真追加ー。グランドメニューまだ残してる（笑）。
＜6月＞
花椒香る山椒チャーハン、スズキの湯引き香味醤油、ハモの香り蒸し梅肉ソースの写真追加ー。
スズキの中華風刺身と鶏しそ餃子と海老の四川風炒めの写真追加ー。しそ餃子なんぼでも食べれる（笑）。
麻辣麺、カニ爪の揚げ物、四川麻婆豆腐の写真追加ー。四川麻婆豆腐は自分の中でわりと限界の辛さ（笑）。
今月もう一品残ってる（激辛麻婆豆腐）けど見なかったことにしようかなー（笑）。
和牛牛すじカレーの写真追加ー。牛すじ煮込みっぽく大根も入ってます。
＜7月＞
穴子の山椒香り炒め、穴子のフリッターの写真追加ー。山椒炒め系全部好き。
うなぎのオイスターソース炒めとカレーチャーハンの写真追加ー。
マーボー麺ときゅうりの中華和えの写真追加ー。マーボー麵、朱よりさらに好みの味でした。
マーボーチャーハン、蒸し鶏のオクラ葱ソース、うなぎの四川薬味炒め、Bセットの写真追加ー。
これだけ通ってて初Bセット（笑）。期間限定カレーラーメンの写真追加ー。
白い麻婆豆腐と五目野菜の麻婆春雨の写真追加ー。1年通ってだいたい好みの伝え方が分かってきました。
今度からは麻婆豆腐は辛さ控え目、麻婆春雨はあっさり目でお願いしよう（笑）。
バンバンジー冷麺とふかひれ餃子とえび焼売の写真追加ー。えび焼売しいたけのうまみたっぷりで好き。
週替わりの豚しゃぶサラダ～梅ソース～の写真追加ー。
＜8月＞
まだまだ続くSCENT2周目！
週替わりの豚しゃぶサラダ～梅ソース、海鮮サラダ、おにぎり（鮭）の写真追加ー。
8月新メニューのトマトと卵の中華炒め、筑陽ナスの煮びたし、枝豆のペペロンチーノの写真追加ー。
冷やし担々麺と焼売と週替わりのゴーヤチャンプルの写真追加ー。
＜9月＞
イカと青菜の炒め物の写真追加ー。ゴーヤとオクラ入り！
秋鮭の香り炒めの写真追加ー。蓮根のチンジャオロースの写真追加ー。
＜10月＞
サンマとキノコの山椒塩炒め、サンマの竜田揚げ、中華風茶碗蒸し松茸あん、上海蟹味噌入り小籠包の写真追加ー。
セイロ蒸しランチ（秋鮭とキノコのXO醤蒸し）と蟹味噌と豆腐の煮込みの写真を追加ー。
セイロ蒸しは月替わりみたいなので来月も楽しみ。
＜11月＞
週替わりのうなぎの回鍋肉、セイロ蒸しランチ（鯛の黒豆ソース蒸し）と蟹味噌春巻きと海老とイカの蟹味噌炒めの写真追加ー。
フカヒレあんかけ汁そばの写真追加ー。
＜12月＞
セイロ蒸しランチ（森林鶏の発酵唐辛子蒸し）の写真追加ー。いままで食べたセイロ蒸しランチの中で一番好み！
冬の鍋シリーズまずは薬膳白湯鍋の写真を追加ー。これ好き。
岡山黒豚の坦々鍋、ソフトシェルクラブのチリソースと黒酢ソース、年末年始限定ランチの写真を追加ー。
最後にSCENT特製おせちの写真を追加して2024年の更新終了！１年間ごちそうさまでした！
＜1月＞
週替わりのレモンソース、日生産牡蛎入り海鮮鍋、ブリの香り蒸しの写真を追加ー。
中華風おでんの写真を追加ー。辛さが選べる珍しいおでん。
春節フェアの長寿麺と水餃子と大根餅と中華ちまきの写真を追加ー。
＜2月＞
週替わりの蒸し鶏の香味醤油と鯛の唐揚げの写真を追加ー。
＜3月＞
セイロ蒸しランチ（大ハマグリのセイロ蒸し）の写真追加ー。
桜エビと菜の花のチャーハン、鰆の青山椒炒めの写真追加ー。青山椒炒めは全部好き。
鰆の中華風刺身の写真を追加ー。週替わりの鶏肉のオイスターソース炒めの写真追加ー。
セイロ蒸しランチの鰆のねぎ生姜蒸しの写真追加ー。ねぎ生姜蒸しは間違いない美味しさ。
＜4月＞
鰆と筍のセイロ蒸し、豚ひき肉と筍の醤油炒め、週替わりのチキン南蛮の写真追加ー。
メインが選べるランチのチンジャオロースを期間限定筍の炊き込みご飯で。
鰆の竜田揚げ油淋ソースの写真を追加ー。
＜5月＞
たけのこ餃子、セイロ蒸しランチの赤魚の塩麹蒸しの写真追加ー。
四川料理フェアの水煮魚（スイジュウユイ）、辣醤和牛肉（ラージャンワニュウロウ）の写真追加ー。
和牛のガーリック炒飯と酸辣湯（サンラータン）の写真追加ー。
＜6月＞
週替わりの八宝菜の写真追加ー。八宝菜ってレギュラーメニューじゃなかったんですね。
＜7月＞
蒸し鶏と茄子の香味醤油、麻辣湯、セイロ蒸しランチのハモと豆腐の梅肉ソース蒸しの写真追加ー。
ハモと豆腐の梅肉ソース蒸しはセイロ蒸しランチの中でもかなり好き。
ハモの山椒塩炒めと豚肉と茄子のカキ油炒めの写真追加ー。
※ここで写真アップロード上限に到達。
以下は移転後最初の口コミ。
～・～・～
キャッチコピー ： 香り豊かな本格中華を水島で（HPより）。
行った人 ： 一人で。
行った曜日 ： だいたい週末に。
行った時間 ： 11時ごろとか17時ごろとか開店狙いです。
行った回数 ： 移転前から何度もうかがっているお気に入り店です。
予約 ： ウェイティングリストあります。
道のり ： 水島のニシナの向かいぐらいにあります。
店構え ： ゆめや（旅館かな）の１階に組み込まれている感じです。
駐車場 ： 前のお店は駐車場に段差があって苦手だったけど今度は余裕。
でもその隣にある共用っぽい駐車場の段差はやっぱり苦手そうでした（笑）
頼んだメニュー ： 前の店舗も含めてこれまでに食べたことがあるのは
四川怪味鶏と鮭と大葉のチャーハン、鯛の中華風刺身と海老ワンタン、
麻棘鶏と焼餃子と五目焼きそば、SCENT麻婆豆腐ランチ、ワンタン麺。
白身魚の金沙仕立て。金沙はほんのり辛いパン粉みたいな感じ。スープ必須。
特に美味しかったメニュー ： 怪味鶏、お店のお姉さんも読めなかったけど（笑）
ガイウェイジーと読むらしい。確かにウェイパーのウェイに棒棒鶏のジーかー。
ネットで調べてみると甘い、塩辛い、酸っぱい、辛い、苦いに、しびれる辛さ、
香り、うまみの三味を加えた四川料理ならでは八味、と書かれていて興味MAX（笑）。
バンバンジーの甘いたれがどちらかというと苦手なんだけどこれはさっぱりとした
酸味もあって美味しい。きゅうりの歯ごたえもいいアクセント。辛さは控えめな感じ。
チャーハンの方はというとお米が一粒一粒弾力があるのがおもしろい。
最近孤独のグルメの再放送を観ているので当然のように怪味鶏の残ったたれに
チャーハンを投入して味変を楽しみましたがこれが大正解でした（笑）。
五目焼きそば平打ち麺で好み。
SCENT麻婆豆腐ランチの麻婆の下は茶碗蒸しになっていて珍しい。
移転オープンしたら最初になに食べようとずっと考えていましたが（笑）
いちばん印象に残っていたのはワンタン麺でした。具は海老ワンタン。
ボリューム ： ひとりで２品を食べるとちょっと多いかなーと思いました。
座席 ： カウンターやテーブル席がありました。前のお店よりちょっと広そう。
お店の雰囲気 ： リフォーム仕立てなのかきれいな店内です。コンクリにSCENTの文字。
接客 ： お姉さんによる気さくな感じの接客です。ガイウェイジー覚えたかな（笑）。
給仕タイミング ： 少し待つ感じですが気になるほどではありません。
シェフ ： 元重慶飯店の料理長だそうなのでそりゃ味は確かですね。
使ったお金 ： 2000円／人くらいです。何人かで行ってシェアするのが良さそう。
支払い方法 ： paypay使えます。
店名の由来 ： 香という意味だそうです。香味油や香辛料へのこだわりから。
ブログとか ： インスタあります。
他のお客さん ： すでに常連さんがついていそうな雰囲気でした。
こんなときにオススメ ： 倉敷で本格中華が食べたいときに使えるお店がまたひとつ。
近くの有名店 ： フレンチのリヨンとかはわりと近くにあります。
次に行くなら ： 他のお客さんの口から聞こえてきたのはマーラーなんとかかんとか。
マーラー系が美味しいのかなぁ。今度頼んでみたいと思います。
ひとりじゃたくさん頼めないから誰か連れて行こう（笑）。