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ノンアル
日本の製法が世界レベルにいつなるのだろう?
でもなんか酔った気がします
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先付け
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吸物
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吸物
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造り
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造り
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蒸物
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焼物
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焼物
しっかり焼いているからすべて食べられる
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飯物
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飯物
赤出汁は止椀
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ご飯
おかわり自由
2杯でお腹いっぱい
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デザート
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コーヒー
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水
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ほうじ茶
マメについでくれました
右はマスク入れです
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店頭
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メニュー
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メニュー
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メニュー
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窓外の景色
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窓外の景色
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窓外の景色
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ホテル外観
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ホテル外観
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季節で変えるロビーのオブジェ
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アカデミー賞受賞
このホテルもロケ地
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キャストのサイン
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料理長(調理長?)は、なだ万育ちなのでなだ万カラーなのでしょう。
楽しみです。
配膳接待の女性は和服でなかなかのホスピタリティです。
最初に飲み物から。
ハンドルキーパーなのでアサヒドライゼロにします。
半額なのでオススメなんでしょう。
一応、他のドリンク写真もあったようです。
両親は、記念日なので撮影をしてもらっています。
箸袋にも祝とありますね。
まず、先付け
春物も4月になると甘くなります。
豆に至るまで旬の具材を使っています。
3つの容器に分けてすべて1口サイズにしています。
吸物
煮た金目鯛は美味しいですよねー。
若布しんじょもあり食べごたえのある吸い物です。
造り
本マグロと生姜を乗せた鰆の炙り。
鰆は美味しかったです。
マグロは見た目もメバチマグロかと思ったのですがもう味が落ちる時季なのでしょうか?
蒸物
茶碗蒸しでした。
白魚の淡白さ
銀杏の代わりかな?ハマグリの身
ハマグリは、他の殻とは合わない二枚貝として結婚記念日に向いてます。
焼物
桜鱒味噌
鮎
ライスボウル
飯物
筍の炊き込みご飯 オカワリ可
漬物
赤出汁 麸と若布
デザート
カマンベールチーズのお汁粉
これが1番意外な料理でした。
コーヒー
食べる順番も、ベジファースト→吸物→素晴らしい組み立てです。
肉は無かったです。
天気も良く、景色接客満足出来ました。