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子持ち鮎のなれ寿司、穴子寿司、枝豆
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卵黄豆腐に胡麻ソース
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雲丹茄子
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渡り蟹と岩もずく
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鮑の葛揚げに新銀杏
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明石の鯛、由良の赤雲丹のお造り
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鯛、焼き茄子、茗荷白味噌仕立て
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若狭グジ焼きもの
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白ウリ、イナダ、鰤の塩漬け
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鱧ニュー麺
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鯛めし土鍋ご飯
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鯛めし土鍋ご飯
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魯山人ご飯(昆布とろご飯、鰹出汁)
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冷たいおぜんざい
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京味の西さんがお亡くなりになり、その最後まで板場でうでを振るっていた南大将、その後、味ひろさんで3年あまり修行し、独立この店をオープンした。京味直径の最後のお弟子さん、その腕は確かだ。
◆子持ち鮎のなれ寿司、穴子寿司、枝豆
◆卵黄豆腐に胡麻ソース
◆雲丹茄子
◆渡り蟹と岩もずく
◆鮑の葛揚げに新銀杏
◆明石の鯛、由良の赤雲丹のお造り
◆鯛、焼き茄子、茗荷白味噌仕立て
◆若狭グジ焼きもの
◆白ウリ、イナダ、鰤の塩漬け
◆鱧ニュー麺
◆鯛めし土鍋ご飯
◆魯山人ご飯(昆布とろご飯、鰹出汁)
◆冷たいおぜんざい
卵黄豆腐に胡麻ソースはとてもおいしかった、ぷりぷりの玉子豆腐と違い嫉妬した味わいとスッキリした味わいの胡麻ソースは絶品すばらしい。その他も丁寧な料理の数々、さすがと思われる料理に大満足