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玄関
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お部屋。
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お出迎えの菓子と抹茶。
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器は立派で素敵だが、お刺身を殺している。ちょっと残念。
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お茶漬け。
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デザート
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平安時代を再現した個室。
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霧雨の降るお庭。しっとりと静かな朝食。
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湯豆腐は、器は、花三島の水指し。素敵。敷板は織部。
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朝食のデザート。手づくりブランフロマージュとオレンジ。
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最終日。
星★4.8です。
旅館としての全体的な評価も入ってしまってます。
お部屋に入ると、料理長手づくりの蓮根の羊羹とお抹茶が出された。
甘さ控えめで美味しい。
時々、蓮根の歯ごたえがまたいい。
シ〜〜〜ン。
なんの音も聞こえない。
夕食の時間に料亭に伺うと、担当の若いお姉さんが、広い畳廊下で正座をして三つ指ついてお出迎え。
これ、太田縄のれん以来。
もちろんお着物をお召しになってます。
お食事するお部屋は全て個室。
お庭を眺めながらの食事。
献立は筆字で手書き。印刷ではない。
高級な食材を使った手の込んだお料理が次々と。
向付けのひとつ、イワシに胡麻がまぶしてある。斬新。
合う。
椀ものに伊勢海老。
焼き物は、仙台牛のステーキ。今まで食べた中で一番柔らかい。
鯛と椎茸の挟み焼き。
土瓶蒸しは初物。
どれもとても美味しい。
デザートはなんか変な味。
今夜もちょっと量が多すぎた。
でも、残さない。
担当の方は、個室の外で待機している。
ご馳走さまでした。
明日からまた頑張ろう!