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おしぼり
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蛤と蓮根の白あえ
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鱸、福井県
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お椀は白甘鯛、4種類のキノコを使って澤煮椀
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明鏡止水大吟醸斗瓶囲い、酒米は兵庫県産山田錦、40%精米、長野県
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いくらの軍艦巻き
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朝日榮特別純米一回火入れ、酒米はあさひの夢、60%精米、栃木県
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焼き物はカマスの味噌漬け、栗パウダー
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ヅケ
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梵・超吟 氷温熟成純米大吟醸、酒米は兵庫県特A地区、口吉川産山田錦、20%精米、氷温5年以上熟成、福井県
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中トロ
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サンマ煮付け、煮梅
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東一雫搾り大吟醸、酒米は山田錦39%精米、佐賀県
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毛ガニ
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ノドグロタレ焼き
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ノドグロ丼
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口直しに白魚と蕪
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羽根屋大吟醸袋吊り斗瓶囲い、酒米は山田錦40%精米、富山県
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コハダ
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ししゃも、ちぢみほうれん草のソース
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シャコ
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竹葉純米吟醸ひやおろし、酒米は能登産山田錦、55%精米、石川県
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ニシンの棒寿司
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ハガツオ
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鷹来屋純米大吟醸、酒米は山田錦、40%精米、大分県
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追加)鰆
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菊花のみそ汁
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追加)煮穴子
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追加
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炊いたお米のプリン
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火曜日(10月24日)は念願の高橋謙太朗さんにお伺い。
ようやくOMAKASEで予約できました。
お店は御堂筋に近いバサラビルの4階、17:55分に到着
店内はL 字カウンター10席、一番奥に案内された。
こちらはおつまみとお鮨がほぼ交互に出されます。
御酒が進みます。
⭐最初は芋ソーダ、ガス圧力強く旨し
・蛤、蓮根の白あえ、和え衣に淡い味を付けて。
○すずき、福井県神経〆
・お椀は白甘鯛、キノコを4種類使った澤煮
⭐冷酒は明鏡止水大吟醸斗瓶囲い、長野県
○いくら軍艦巻き
⭐冷酒は朝日榮特別純米一回火入れ、栃木県
・焼き物はカマス味噌漬けに栗のパウダー
○ヅケ、マグロは大間
⭐冷酒は梵・超吟氷温熟成純米大吟醸、福井県
酒米の兵庫県特A地区口吉川産山田錦を20%精米し、
氷温で5年熟成させた御酒
○中トロ
・サンマ煮付け、煮梅
⭐冷酒は東一雫搾り大吟醸、佐賀県
○毛ガニは手渡し
・ノドグロ丼、
塩焼きが多いがタレ焼きでとても美味しい。
・口直しに白魚と蕪
⭐冷酒は羽根屋大吟醸袋吊り斗瓶囲い、富山県
○コハダ
・焼き物はししゃも、ちぢみほうれん草のソース
○シャコ、雄
⭐冷酒は竹葉純米吟醸ひやおろし、石川県
○ニシンの棒寿司
○ハガツオ
⭐冷酒は鷹来屋純米大吟醸、大分県
追加)
○鰆
・菊花のみそ汁
・煮穴子
○太巻は鰻、高野豆腐、玉子など
○トロ山芋巻き
・甘味は炊いたお米のプリン
・和紅茶
ごちそうさまでした。
西天満の新しいお店に伺いたいですね。