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ゴハンヤユースケ表札
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カウンター6席
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鱧の煮こごり
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明石のワタリガニ、北海道のウニ、スダチ
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新秋刀魚、ネギ、秋刀魚の生肝を漬けた自家製醤油
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お吸い物は淡路の鱧、原木舞茸、松茸、銀杏
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明石鯛のわさび和え
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金沢の甘鯛鱗焼きに自家製唐墨パウダー、初物の筋子でユースケ丼
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北海道の石陰貝はスダチを搾ってある、薬味はわさびと塩
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炊き合わせは新蓮根、小茄子、豊岡の八代オクラ、シルクスイート、明石の川津海老、蛸
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愛知県一色産のうなぎ地焼き、三田の日向牧場のフォルツァチーズ
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鱧のお造り
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焼いたノドグロと鰯を甘い柿の器で、穂紫蘇
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肉料理は宮崎牛のラムシン、わさびと塩
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こもち鮎、下におかひじき、紫色は出汁に使った金時草の色
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パカッと松茸ご飯
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松茸ご飯
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秋刀魚のご飯
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秋刀魚のご飯のだし茶漬け
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写楽純米吟醸備前雄町、酒米は岡山県産雄町、50%精米、福島県会津若松市宮泉銘醸
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みむろ杉 純米吟醸 雄町 ひやおろし ろまんシリーズ、酒米は雄町、50%精米、奈良県桜井市今西酒造
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鍋島 純米吟醸 山田錦パープルラベル、佐賀県鹿島市富久千代酒造
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黒龍秋あがり純米吟醸、酒米は兵庫県産山田錦、55%精米、福井県永平寺町黒龍酒造
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田酒純米吟醸古城乃錦、酒米は青森県産古城錦、50%精米、青森県青森市西田酒造
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超久 純米吟醸 生酒、和歌山県海南市中野BC
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マイレビ様達の評価が高く、お伺いせねばと思いつつ、
ようやくお邪魔できました。
ネットではボッチは予約できず、電話で予約しました。
お店はカウンター6席でセッティングは5人分。
さて、ドリンクはいつものように芋焼酎のソーダ割り
焼酎は屋久島の三岳
先付けは鱧の煮こごり、穂紫蘇
冷酒は写楽純米吟醸備前雄町、酒米は岡山県産雄町、50%精米、福島県会津若松市宮泉銘
明石のワタリガニ、北海道のウニ、スダチ
新秋刀魚、ネギ、秋刀魚の生肝を漬けた自家製醤油
冷酒はみむろ杉 純米吟醸 雄町 ひやおろし
ろまんシリーズ、奈良県桜井市今西酒造
お吸い物は淡路の鱧、原木舞茸、松茸、銀杏
明石鯛のわさび和え
冷酒は鍋島 純米吟醸 山田錦パープルラベル
佐賀県鹿島市富久千代酒造
金沢の甘鯛鱗焼きに自家製唐墨パウダー、初物の筋子
でユースケ丼
北海道の石陰貝はスダチを搾ってある
薬味はわさびと塩
冷酒は黒龍秋あがり純米吟醸、福井県永平寺町黒龍酒造
炊き合わせは新蓮根、小茄子、豊岡の八代オクラ、
シルクスイート、明石の川津海老、蛸
愛知県一色産のうなぎ地焼きに三田の日向牧場の
フォルツァチーズを削りかけて
角ハイボール
お造りは鱧
ノドグロと鰯を焼き、甘い柿の器で、穂紫蘇
冷酒は田酒純米吟醸古城乃錦、酒米は青森県産古城錦、50%精米、青森県青森市西田酒造
肉料理は宮崎牛ラムシン、ランプの中心部位
柔らかい赤身、薬味はわさびと塩
こもち鮎は尻尾はちょんぎって、卵を抱いた美味しい
部分だけ。下におかひじき。
紫色は出汁に使った金時草の色とか。
冷酒は超久 純米吟醸 生酒、和歌山県海南市中野BC
食事は
蛤のみそ汁
松茸ご飯、ご主人が土鍋の蓋をパカッと開けると
馥郁たる松茸の香り、がしたはずです。
ご飯の時には酩酊してほとんど覚えていません 涙
せっかくのゴハンヤユースケなのに
秋刀魚と松茸のご飯のだし茶漬け、だったような。
ごちそうさまでした。
土鍋ご飯をいただきにリベンジします。