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お店の入口
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お店の行灯
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お店の概観
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鱈の白子のすり流し
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蟹と海月、ブロッコリーとレモン
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牡蛎と海老しんじょう・升大根
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美しい器
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プレモル
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お造り・三宝柑・メジマグロ・剣先イカ
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アップ(*^^*)
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赤貝
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泡醤油
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多治見のお酒・三千盛（みちさかり）
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三千盛
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アンチョビの飯蒸し
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たたみ鰯を入れて
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甘鯛塩焼き
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名物・ジャガイモのハリハリ
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鮟肝鍋
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鮟肝鍋・標高
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下呂のお酒・八祥
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八祥
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完全個室
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個室
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生海苔の茶漬け・蕪甘味漬け・赤蕪・いぶりかっこ・昆布の酢締め
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茶漬けのアップ
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蕪・赤蕪
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トイレにうがい薬まで！
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お代わり(*^^*)
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お茶
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急須
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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
岐阜で1名で使うなら、
一番評価の高いお店をと。
入るなり、丁寧なおもてなしを受ける。
個室に案内される。
茶室としても使われているらしい。
誰にもじゃまされない、至高の空間。
これだけでも、予約して良かったと実感。
さて、料理が出て参ります。
●プレモル とりビー。混ぜものなしの本当のビール。
●鱈の白子のすり流し 見た目は茶碗蒸し。
この時期旬の鱈の白子はやはり旨い！
唐墨の後味が鮮烈に残る。
●蟹と海月
まわりは氷。真ん中のみが食べるところ。
●牡蛎と海老しんじょう・升大根
豆に見立てて生姜で作ったくず豆腐。
下味がちゃんとしているので、
繊細ながらも力強い味となる。
●お造り 三宝柑・メジマグロ・剣先イカ
ヒラメ入り・赤貝
赤貝は生姜醤油を付けて。
あとは泡醤油を付けていただく。
文句なしに、どれも旨い！
●アンチョビの飯蒸し たたみ鰯を入れて。
チーズが入っているみたいなクリーミーさ。
●甘鯛塩焼き 狐のしもつかれ稲荷に因む。
狐の目は梅肉とのこと。
器が熱くしてあり、心遣いを感じる。
●ジャガイモのハリハリ このお店の名物。
噛むほどにジャガイモの甘味が口腔の中に広がる。
ジャガイモが細くカットしてあることも影響しているかも。
●鮟肝鍋 鮟鱇は愛知産とのこと。
鮟鱇もだが、牛蒡が力強い味。
●三千盛 岐阜は多治見のお酒。辛口。
●八祥 オリジナルのお酒。下呂産。
こちらは三千盛よりマイルド。
●生海苔茶漬け 蕪甘味漬け・赤蕪
いぶりかっこ・昆布の酢締め
お代わりできる。旨いに決まってんじゃん（川●シェフ）
●デザート キウイ・キンカン・マンゴー・デコポン
ああ、これで終わりかと言う一抹の寂しさがある。
美味しい料理を食べるとニヤッとする。
もっと美味しい料理ならば満面の笑みを浮かべる。
更に旨い料理だと泣いてしまう。
かつて松阪の八千代と言う割烹旅館に宿泊したとき、
旨すぎて本当に涙が出た。
ここでも泣けてきた。
もっとも至福な一時を過ごさせて貰った。
値段もそれなりに高いが、
ワシ的にプライスレス(*^^*)
また来たいと強く思った。
ありがとう。ごちそうさま。
ところで、裏千家？表千家？
千利休に尋ねるしかない？
ワシは裏だと思う。
おもてなしだけに(^^;)