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ビル7階
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ビル7階
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外観
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外観
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外観
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内観
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内観
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カウンター
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ドリンクメニュー
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ドリンクメニュー
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東京・狛江 籠屋ブルワリー 和轍 WADACHI - Arts & Craftsman beer 375ml
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白甘鯛の蕪蒸し
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皮剥 肝のポン酢で
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皮剥
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皮剥の肝ポン酢
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蛸の柔らか煮
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鰯の海苔巻
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奈良 みむろ杉 Dio Abita -ディオ アビータ-(半合)
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富士ミネラルウォーター
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気仙沼の鰹
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白子の茶碗蒸し
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福岡 田中六五 糸島産山田錦純米酒 なま(半合)
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蒸し鮑 鮑の肝ソースで
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蒸し鮑
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鮑の肝ソース
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余った肝ソースに切り立てのシャリ
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余った肝ソースに切り立てのシャリ
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喉黒のちり蒸し ポン酢で
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喉黒のちり蒸し
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ポン酢
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京都 日日 山田錦(半合)
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香箱蟹 蟹酢のジュレ
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香箱蟹 蟹酢のジュレ
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盛皿、ガリ、指拭き
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ガリ
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村山大将
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墨烏賊
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鰆
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秋田 新政 Colors Ecru エクリュ -生成-2022 生酛木桶純米 あきた酒こまち(半合)
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秋田 新政 Colors Ecru エクリュ -生成-2022 生酛木桶純米 あきた酒こまち(半合)
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ヅケの赤身
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中トロ
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大トロ
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小肌
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福島 飛露喜 純米大吟醸 生詰(半合)
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福島 飛露喜 純米大吟醸 生詰(半合)
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赤貝
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イクラ
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イクラ
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雲丹
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車海老
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山形 十四代 酒未来 純米吟醸(半合)
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穴子
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アガリ
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鮪の手巻き
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玉子焼
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汁物
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味噌汁
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今年は2月とか3月頭は暖かい日が多かった…つか、3月なのに夏日なんて日もあったけど、後半になると一転寒い日が続いて、桜の開化も遅れ気味の東京ですが、この日は春の真鯛、桜鯛に子持ち槍烏賊に白魚に蛍烏賊。野菜も芹に蕗の薹、うるいといった春の食材をたくさん戴いて、ソメイヨシノが満開となる日が近づいてると感じる夜でした。
・芹の胡麻和えと松葉蟹
芹の上には芹の根の素揚げ。松葉蟹には出汁のジュレを掛けて。
爽やかな芹の香りに胡麻の風味と蟹の甘みがイイねえ。芹の根は鍋も美味しいけど揚げても旨いよね。
・淡路の真鯛にコノコ
上から酢橘を絞ってるのでそのままで戴きます。お腹の部分ということで、さっぱりと。
・同じ淡路の真鯛
山葵醤油で。背の部分だけど旨味たっぷり!
・河豚の白子と唐墨の茶碗蒸し
贅沢な茶碗蒸し。とろっと蕩ける河豚の白子と玉地。唐墨の風味もイイねえ。
・子持ち槍烏賊
プチプチ〜!
・宍道湖の白魚と蕗の薹の天ぷら
サクサク軽い食感の白魚にホクホクの蕗の薹の天ぷら。春を感じさせます。
・蒸し鮑 肝ソースで
柔らかあ。肝ソースもクリーミーで美味し。
・余った肝ソースに切り立てのシャリ
追いソースもたっぷりで(゚д゚)ウマー!!
・喉黒と浅蜊の酒蒸し
湯剥きのミニトマトに筍、菜の花も乗ってアクアパッツァみたい!喉黒はもちろんスープも旨い!
・うるいと蛍烏賊の酢味噌和え
ジュレも掛けて。蚕豆は蜜煮に。うるいも蛍烏賊も酢味噌も美味いけど、蚕豆が甘くて美味し〜!
ここから握りに入ります。
・墨烏賊 柔らかくもサクッと歯切れのいい墨烏賊。淡い煮切りでシャリとも合ってるね!
・春子鯛 柔らかくて美味しいなあ。やはり煮切りもよく合ってる。
・ヅケの赤身 漬け方とシャリのバランスがいいなあ。
・中トロ サッパリ気味の中トロ。でも、赤身と違ってシャリの酸味が少し勝ってるように感じた。
・大トロ ここまで脂が乗ってると中トロよりはいいけど、こちらも上滑りしてる感じも…
・小肌 旨ッ!ちょっと甘みを感じる締め方だけど、さっぱりした甘味でイイね!
・叺の棒寿司 女子の作w 焼き叺とガリが合ってる!
・トリ貝 ねっとりシャクシャク!
・雲丹 いつもどおり下に馬糞、上に紫。間違いない奴!
・車海老 間に山葵と味噌。うん、美味し。生でもなく、繊維を感じることもなく、ちょうどいい茹で具合なんだよなあ。
・穴子 笹の葉で挟んで焼いてます。濃厚に見えるツメも意外とすっきりしてて美味しい。
・鮪の手巻 この鮪の手巻は旨いな!
・玉子焼 海老の風味を感じるねっとりカスタード風の玉子焼です。
・汁物 浅蜊汁
これでコースは終了ということで、此方では出てないネタとかはないお店なので…
・追加 干瓢巻 濃い色〜。山葵とグッドマッチ!
最初の料理の提供のテンポの良さに、今日終わったあと飲み会!?と思ったけど、この日が3月のメニューの最終日ってことで、単に馴れの話にだったらしいw