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部屋に入るとすでに鮎がくべられています
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夏は鮎ですね
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名古屋にも柳家 錦という支店があるそうです
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座敷になった囲炉裏を囲んで料理スタート
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蜂の子の甘露煮
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サクラマスの造り
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鮎が焼きあがりました
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山菜の天ぷら
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次に松茸
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タレを付けて数回焼きます
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鮎の開き
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開くと最初に食べた鮎とまた違った感じ
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山菜、わかさぎをフリットのようにしたものも
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メインの鹿肉
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ロースの脂は牛とは違う。最高でした
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漬けで焼くヒレ肉は絶品でした
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天然鰻
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タレをかけた白ご飯と一緒に
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〆は松茸と鮎の雑炊
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デザートにはメロン
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下に見える細い道から上がってきます
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一番奥の左手にある、こちらがお店
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1年振りに岐阜の柳家さんに遠征です。
昨年は9月の訪問でしたが、11月が一番楽しめるシーズンとのことで今年になってすぐに予約してました。
柳家さんはこの1年の間で更に評価されたようで、フランスの世界のレストラン500選に選ばれたそう。
なんでも近々フランスまで出向き、マクロン大統領から表彰を受けるそうで。
日本のみならず世界中で評されるのは凄いですね。
しかし、食事という時間を楽しむことに関しては最高で変わりないですが、質は昨年の方が良かったです。
これはその年の気候による肉質の違いや個体差もあるので仕方ないことかと思います。
子持ちの落ち鮎より、昨年の鮎の方が断然美味しかったし、鹿肉も明確に差が分かるものでした。
美味しいのですが、昨年に比べてしまうと残念だったかなと思います。
昨年無かった東海地方らしい味噌煮込みの鍋、とろろご飯は最高でした。
店主も含め囲炉裏を囲んでワイワイと美味しい郷土料理と会話を楽しむ時間は相変わらず最高なものでした。
少し間を空けて、また訪問します!
ご馳走様でした!