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金時草と蛸 果実酒ソーダ割り
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金時草と蛸 果実酒ソーダ割り
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鱧と焼き茄子の椀
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白皮かじき 鯛
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白皮かじき 鯛
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八寸
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カマスの塩焼き
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穴子と冬瓜のオクラ餡
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イチボの塩焼き
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秋茗荷と紫蘇実の炊き込み御飯
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秋茗荷と紫蘇実の炊き込み御飯
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鱧の子の潮汁
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秋茗荷と紫蘇実の炊き込み御飯 おこげ
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ぶどうと大納言小豆のゼリー
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カウンター
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カウンター
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小上がり
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食器
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入り口
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<特徴>
◆店主は「嵐山吉兆」に18年、ウィンザーホテルの「あらし山吉兆」に3年いた宮田和則氏
◆加賀食材を多用した和食を供す
◆接客も良く、気軽に懐石を楽しめる
金沢に嵐山吉兆ご出身の方がされている店があると聞きつけ訪問です。
町家の雰囲気の外観に中は意外と広い空間です。
夜は¥8,500と¥12,000のコースがあり、今回は¥8,500のコースをお願いしました。
ドリンクは
■果実酢(ぶどうと梨)ソーダ割り¥600
こちらは野菜酢などもあり、ドライバーでも楽しめるところが好感が持てます。
~8,500コース~
■金時草と湯引きした蛸 ジュレチリ酢で
■鱧と焼き茄子のお椀
しっかり濃い目の出汁で仕立てられています。
■造り
白皮カジキ
鯛
どちらも能登産
ちりずと山葵醤油で頂きます。
とても上質な白皮カジキでした。
■八寸
・加賀太きゅうりの白ごまソースと鴨のうま煮
・能登の岩もずくの酢の物
・自家製筋子
・栗のすり流し
どれも八寸にしては上質です。
■カマスの塩焼きと自家製らっきょう
■穴子と冬瓜のオクラ餡
~ここで「別注になりますが」ということでお肉のオススメが入ります~
■イチボの塩焼き
からし醤油で頂きます。
合計金額から逆算するとおそらく¥2,200程度です。
普通の塩焼きなので注文は必要ないかと思います(笑)
■お食事
秋茗荷と紫蘇実の炊き込みご飯
鱧の子のうしお汁
■ぶどうと大納言小豆のゼリー 無花果のソースがけ
全体的に味が濃い目の為、繊細さには欠けますが、接客も良く気軽に行ける和食としては重宝する存在だと思いました。
ランチも伺ってみたいです。