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最初はお茶から
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カウンタからいい景色が広がる
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今日の野菜食材
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大きい黒アワビ
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白身で取った出汁あわび
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50度であげた平目(コンフィのよう)と鯛
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湯とおししたミル貝と平貝
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湯とおし後墨で焼いたミル貝
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みる貝もう1つ
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穴子
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アスパラ
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アスパラの茎
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富士山麓巨大大浦ごぼう
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かさご生き締め
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あおりイカ
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白甘鯛
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おこぜ
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百合根丸揚げ
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鰹サラダ
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種子島安穏芋
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静岡の食べれるレモン
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安穏芋
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玉ねぎ
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赤座海老
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えぼ鯛
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えぼ鯛
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赤座海老
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小アジ
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ご飯
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天ばら福森道歩さんの茶碗で
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天バラ茶漬け
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アイス
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以前のお店では野菜の天ぷらが評判だった成生、駅前の小さい店舗だったのが東雲神社のとなり、緑豊かな場所に引っ越した。以前のお店は行っていたが、新しいお店になってからは予約を取る事ができてなく、ようやくお誘いを受け行くことができた。お店につくとまずはウエイティングスペースに案内されお茶を振舞われる、このお部屋だけで贅沢な空間だ。用意ができると、カウンター8席のお部屋に案内される。
◆白身で取った出汁あわび
◆50度であげた平目(コンフィのよう)と鯛
◆湯とおししたミル貝と平貝
◆湯とおし後墨で焼いたミル貝
◆穴子
◆アスパラ
◆アスパラの茎
◆富士山麓巨大大浦ごぼう
◆かさご生き締め
◆あおりイカ
◆白甘鯛
◆鰹サラダ
◆種子島安穏芋
◆玉ねぎ
◆オコゼ
◆百合根丸揚げ
◆静岡の食べれるレモン
◆赤座海老
◆えぼ鯛
◆小アジ
◆天ばら
◆アイス
昔と違い、魚中心、さすえさんからその日仕入れた魚介は絶品、たまらない。圧巻の3時間だった。すばらしい