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玄関から廊下へ。
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待合のお座敷。
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きょうは慶事ゆえ。
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献立。
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着席時。
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前菜。
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お吸い物。
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焼き物。
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お造り。
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椀物。
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むき蕎麦だそうです。
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蔵王牛のロース。
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酢の物。
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もってを〆た鯵で巻いてます。
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お食事は蕎麦。つゆに薬味。
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香の物。
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薬味アップ。
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つゆ。
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お蕎麦。
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蕎麦アップ！
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デザート。
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
9/20山形市内の老舗料亭での婚礼および披露宴に出席してきました。
こちらは命名が伊藤博文という老舗。普段自分のような者が入れるようなとこではありません・苦笑。
館内はレトロな雰囲気。和洋折衷の建物でステンドグラスとかもあります。昭和屋 そば琳なんかもそうなんですが自分はこの雰囲気大好きです。
まずはこちらの蔵座敷において差配と謡の方による婚礼の儀。神式は何度か経験ありますがまるで時代劇のようなのははじめて。
「高砂」を初めて生で聞きました・汗。なかなか雰囲気あるもので少人数であればいいかもしれません。
で披露宴。
もちろん会席料理。これも本格的なのは初めて・汗。
各々の料理のことは詳しくは書きませんが(書けるほど知識と味覚が・・・)素材や出汁のひきかたや料理としての盛り付けとかは流石と思いました。
仕事柄色使いとか配置とかに頷いたり感心したり。
料理のなかでは もって菊を鯵で巻いた酢の物なんかはよかったです。
薄味ながら旨いと感じさせるとかはなかなかできない経験でしたし。お酒と一緒に味わうにはちょうどいい量(自分は相方さんの分もきたんで・笑)
こういうとこにも食の歴史感じますね。
また番頭さん下足番それに手際のいい仲居さん。料亭というのは料理＋人で成り立っているというのは感じました。
なお今回の婚礼はウエディングのプロデュース会社が段取りをとってます。
レストランウエディングだけでなくこういうとこも逆に新鮮でいいかもしれませんね。