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豪華過ぎる先付八寸
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鱧と蓴菜と揚げ出し湯葉の椀物
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向付
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生海胆が射込まれたあら
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天然本鮪 中トロ
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甘海老
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帆立貝柱
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鮑と鮑の肝の和風グラタンと銀鯥の西京焼
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鮑と鮑の肝の和風グラタンとバゲット
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銀鯥 西京漬
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1/2個分の鮑が使われていました
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上は甘鯛、下は甲殻類の蒸し物
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下には車海老にずわいがにの甲殻類
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和風ローストビーフにキャビア
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秋田錦牛
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河豚ぞうすい
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香の物
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カスタードプリン
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抹茶アイスと小豆
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焙じ茶
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先付八寸
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鱧と蓴菜と揚げ出し湯葉の椀物
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向付
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鮑と鮑の肝の和風グラタンと銀鯥の西京焼
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上は甘鯛、下は甲殻類の蒸し物
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和風ローストビーフにキャビア
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河豚ぞうすい
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香の物
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カスタードプリン
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抹茶アイスと小豆
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焙じ茶
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生ビール
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先付八寸
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新政 No.6 S-Type
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鱧と蓴菜と揚げ出し湯葉の椀物
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新政 No.6 S-Type
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向付
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新政 No.6 S-Type
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鮑と鮑の肝の和風グラタンと銀鯥の西京焼
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天の戸 夏田冬蔵 純米大吟醸
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上は甘鯛、下は甲殻類の蒸し物
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天の戸 夏田冬蔵 純米大吟醸
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和風ローストビーフにキャビア
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天の戸 夏田冬蔵 純米大吟醸
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河豚ぞうすい
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香の物
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カスタードプリン
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抹茶アイスと小豆
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焙じ茶
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和食すがわら
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和食すがわら
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千秋公園前の広場
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竿灯
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當初は『はれとけ』さんへ行く予定でおりましたが先の秋田豪雨にて店舗が被災されてしまいましたので菅原店主の御両親が営まれる『和食すがわら』さん約十四年ぶりに寄せていただくこととなりました。カウンター席を用意していただいたつもりでおりましたが掘り炬燵式の広めのテーブル席へ御案内いただき先ずは雑味を全く感じさせぬ生ビールで渇いた喉を潤しました。料理は豪華過ぎる先付八寸から始まった七千円のコースは気を衒わぬオーソドックスな料理の数々。その豪華過ぎる先付八寸には上段左手より、かに酢とともに味わう『ずわいがに』の剥き身の『かにみそ』和え、『海蘊酢(モズクス)』、『烏賊(イカ)の腑腸和え(フワタアエ)』、白磁の笹型の長皿に盛込まれた『蛸(タコ)の桜煮(サクラニ)』、木製スプーンに載せられた『オクラといくら』のスプンティーニ、『鯵(アジ)の小袖(コソデ)ずし』、『鱧(ハモ)の南蛮漬(ナンバンヅケ)』、『燻り雅香(イブリガッコ)とクリームチーズ』、『胡麻豆富(ゴマトウフ)』、鰻(ウナギ)と胡瓜(キュウリ)の『鰻柵(ウザク)』の酒を呼ぶ料理の数々、そして料理人の腕の見せどころである椀物には梅肉(バイニク)で留められた『鱧(ハモ)』と独特の喉越しが堪らない秋田名産の『蓴菜(ジュンサイ)』、椀妻に揚げだしの『湯葉(ユバ)』、青みにオクラ吸い口に青柚皮(アオユズガワ)を使った椀物は昆布出汁(コブダシ)主体の上品な吸い地の美味しさが五臓六腑に染み渡ります。向付はクリスタルの長皿に盛込まれた九絵(クエ)とは異なる當地では『あら』と称される白身魚の『生海胆(ナマウニ)』巻、天然『本鮪(ホンマグロ)』の中トロ、『甘海老(アマエビ)』、『帆立貝柱(ホタテカイバシラ)』の四点盛。山葵(ワサビ)に菊花(キッカ)、紅蓼(ベニタデ)、刻み茗荷(ミョウガ)の薬味と割り醤油を使い分け味わいました。焼物は竹籠に盛られた『銀鯥(ギンムツ)』の西京漬(サイキョウヅケ)に『あわび』と鮑(アワビ)の肝(キモ)ソースの和風グラタンのバケット添え、蒸し物には『車海老(クルマエビ)』と『ずわいがに』の甲殻類のすり身と木耳(キクラゲ)の蒸し物の上に『甘鯛(アマダイ)』が載せられたっぷりの鼈甲餡(ベッコウアン)とともに味わうひと皿。強肴には『秋田錦牛(アキタニシキギュウ)』の和風ローストビーフに『キャビア』夏野菜と茄子(ナス)の甘酢餡(アマズアン)、締めの食事は『河豚(フグ)ぞうすい』と香の物。食後の甘味に『カスタードプリン』と『小豆(アズキ)と抹茶(マッチャ)アイス』の二種と焙じ茶(ホウジチャ)。全10品の料理は何れも美味しく大満足。近くに店があったら週イチの頻度で通うことでしょう。レビューこそ書いておりませんが現在の場所に移転される以前の『和食すがわら』さんには十数回足を運ばせていただいております。今回はとても久々の再会となりましたが往時の昔話に花が咲き女将さん大将との会話のキャッチボールを愉しみつつ楽しい時間を過ごさせていただきました。