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ガーベラが添えられた、3段のお重で出て来ます
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茶豆ごはん
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野沢とちりめん
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二種のお茶と出汁
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飛竜頭の甘酢あんかけ
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キャベツとアサリの卯の花和え
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お造り
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新じゃがと梅のそうめん仕立て
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玉子とトマトの二層寄せ
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豚の角煮と春大根
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みずようかん
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おしぼり
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ランチで訪問しました。
ランチは三段のお重に入った和食の1800円の1種類のみで、
毎月料理の内容は変わるそうです。
超人気店ということで気合いを入れて開店30分前に着きましたが、すでに3番目。
名前だけ書いて出かける人も。でも、駐車場が無くなるのがイヤなのでそのまま待機です。
お店の外観は古民家風、お香のかおりがほのかに漂う店内も "和" の佇まいタップリで、
カウンター、お座敷、半個室のようなテーブル席があるようです。
湯飲みや急須も凝っていて、おしぼりも和のもので一人一人違いこれまた良い香りがしています。
店員さんの対応も良く、料理の説明も細かくしてくれますが、覚えられません・・・。
ガーベラの花が添えられて三段のお重が運ばれて来ました。
「一の重」
新ごぼうとグリーンピース 新タマネギの飛竜頭 もずくの甘酢あんかけ
(甘酢あんが絶妙、歯触りも良く、凝った造りになっていて美味)
「二の重」
旬のお造り 鯛と小イカ
(小さめですが新鮮)
「三の重」
ワカメソースの新じゃがと梅のそうめん仕立て (とてもジャガイモとは思えない)
豚の角煮と春大根 (トロトロで歯が無くても食べられそう)
黒ゴマあんの玉子とトマトの二層寄 (一見ゼリーに見えますが、ちゃんとそれぞれの味が)
新キャベツとあさりの卯の花和え (おからみたい)
「ご飯」
四種あり。お代わり、選択自由です。
茶豆のご飯、野沢とちりめんじゃこ、二種のお茶と出汁のご飯、白です。
(野沢とちりめんじゃこは味がしっかりしているので料理の味が負けてしまう、これだけでも食べられそう。)
「お味噌汁」
カボチャ、白玉、アゲの入った赤出し。 (白玉が以外。でも、よく合う)
「甘味」
水ようかん塩クリーム添え (塩クリームがようかんの甘さを引き立てています)
というラインナップです。
どれも繊細、拘りのある品で箸をつけるのがもったいない感じです。
皆さん良いお店をご存じですね。
お店を出る頃には長蛇の列が、駐車場もびっくりするくらい車が。
ご馳走様でした。