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上海蟹のメス
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上海蟹のオス
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黄ニラと松茸の上湯スープの麺
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古越老酒甕だし 10年
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前菜
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松茸の春巻
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水蓮菜と烏賊の炒めもの
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何だか知りませんけど、”水蓮菜と烏賊の炒めもの” に入れると、グン~っと美味しくなりました
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牡蠣の蒸し物
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XO醤
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テーブル席
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前菜 と XO醤 (2015/05)
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山形県庄内から取り寄せた、山菜の春巻 唐墨パウダーがけ(赤こごみ、青こごみ、タラの芽、こしあぶら、行者大蒜、細竹、じょんな 等々) (2015/05)
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スペアリブと筍のスープ (2015/05)
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上海風 太刀魚の唐揚げ (黒胡椒と山椒で仕上げ) (2015/05)
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豆苗の茅台酒炒め (2015/05)
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海老の四川風炒め 葱と生姜 (四川省の丸唐辛子と山椒で) (2015/05)
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醤油ラーメン(裏メニューです) (2015/05)
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宮崎県産 完熟マンゴープリン (2015/05)
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前菜 (青海苔と豚肉の水餃子) (2015/05)
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前菜 (生ザーサイの浅漬け) (2015/05)
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前菜 (自家製の叉焼) (2015/05)
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前菜 (がす海老の紹興酒漬け) (2015/05)
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前菜 (和牛の味噌漬け 花山椒添え) (2015/05)
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前菜 (黄ニラのお浸し) (2015/05)
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前菜 (皮蛋豆腐) (2015/05)
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忙しい、忙しい (2015/05)
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(2015/05)
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これから太刀魚を調理 (2015/05)
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前菜 (2014/04)
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ホタル烏賊 と 菜の花 の春巻 (2014/04)
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筍 と 豚肉 のスープ (2014/04)
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鱶鰭スープ (2014/04)
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マナガツオ の揚げ物 (2014/04)
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坦々麺 (2014/04)
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XO醤 (2014/04)
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ジャスミンティ のアイスクリーム (2014/04)
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古越老酒甕だし 10年 (2014/04)
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前菜 皮蛋豆腐 (2014/04)
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前菜 叉焼 (2014/04)
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前菜 水餃子 (2014/04)
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前菜 アスパラガスの上湯お浸し (2014/04)
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前菜 鶏ムネ肉のシエンタン(鹹蛋)がけ (2014/04)
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前菜 胡桃の飴炊き (2014/04)
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こうやって見れるのもオープンキッチンの良さですね (2014/04)
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今日の ”マナガツオ” です (2014/04)
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テーブル席 (2014/04)
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テーブル席 (2014/04)
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ピータン豆腐
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四川風 牛のセンマイ
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生ザーサイ
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酔っぱらい蛍烏賊
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前菜4種
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海鮮と黄ニラのカダイフ巻
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ふかひれと上湯スープ
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アスパラガスの炒めもの
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佐賀県産サーロイン ステーキ
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小龍包
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汁なし担担麺
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担担麺
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醤油プリン
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外のランチメニュー板
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デザートメニュー
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XO醤 (お土産もありますよ) (2012/05)
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生搾菜の浅漬け (2012/05)
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前菜 (ピータン豆腐) (2012/05)
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前菜 (帆立の紹興酒漬け 柚子風味) (2012/05)
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前菜 (砂肝 四川ソース) (2012/05)
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前菜 (冷たいビーフンと上湯スープ フレッシュトマト ソース) (2012/05)
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春野菜の春巻 (2012/05)
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冬瓜と鶏肉の上湯スープ (2012/05)
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赤ハタの姿蒸し (2012/05)
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赤ハタの姿蒸し 個人盛り (2012/05)
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南の島豚とニンニク芽の炒め物 (2012/05)
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完熟トマトと卵の炒め物 (2012/05)
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小龍包 (2012/05)
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フカヒレの上湯餡かけ 土鍋炊込みご飯 (2012/05)
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フカヒレの上湯餡かけ 土鍋炊込みご飯のアップ (2012/05)
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フカヒレの上湯餡かけ 土鍋炊込みご飯 個人盛り (2012/05)
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デザート (クレーム ブリュレ) (2012/05)
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デザート (黒胡椒のジェラート) (2012/05)
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デザート (宮崎のマンゴープリン) (2012/05)
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小龍包を作っております (2012/05)
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前菜 (2012/06)
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前菜 (ピータン豆腐 練り胡麻と味噌)(2012/06)
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前菜 (砂肝 四川風) (2012/06)
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前菜 (枝豆とイブリガッコの合いもの) (2012/06)
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前菜 (紹興酒漬け帆立 柚子ソース) (2012/06)
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上海風 穴子の揚げ物 (2012/06)
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冬瓜スープ (2012/06)
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白烏賊の湯引き 葱油ソース (2012/06)
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ゴールドラッシュと和牛ヒレ肉炒め (2012/06)
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貝柱の炒飯 (2012/06)
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貝柱の炒飯のアップ (2012/06)
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冷し担担麺 (2012/06)
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冷し担担麺、いっただっきまぁ~す。 (2012/06)
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デザート (クレームブリュレ 五香粉風味) (2012/06)
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デザート (愛玉のゼリー ライムシャーベット添え) (2012/06)
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デザート (黒胡椒と花椒のジェラート) (2012/06)
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特製杏仁豆腐 (2012/06)
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生搾菜の浅漬け (2012/08)
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前菜 (ピータン豆腐 卵黄と干海老と練り胡麻のソース) (2012/08)
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前菜 (砂肝 四川風ソース) (2012/08)
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前菜 (冬瓜の冷菜 干帆立のせ) (2012/08)
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前菜 (蒸し茄子 青葱、生姜、山椒、豆鼓のソース) (2012/08)
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前菜 (帆立の紹興酒漬け ブルーチーズとミントのせ) (2012/08)
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前菜 (帆立のXO醤) (2012/08)
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-
蟹の爪揚げ (海老、帆立、烏賊、蟹入り) (2012/08)
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-
熊本県天草産 緑竹と豚肉の金華ハムスープ (2012/08)
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オマール海老のXO醤蒸し (2012/08)
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肉巻プチトマトの酢豚 (2012/08)
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-
胡瓜の塩と胡麻油のマリネ 干海老のせ (2012/08)
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-
フカヒレの上湯餡かけ土鍋炊込みご飯 (2012/08)
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フカヒレの上湯餡かけ土鍋炊込みご飯 個人盛り (2012/08)
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デザート (杏仁豆腐、アセロラのジェラート、愛玉のゼリーライムシャーベット添え) (2012/08)
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-
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-
前菜 (帆立のXO醤) (2013/04)
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-
前菜4種の盛り合わせ (ピータン豆腐) (2013/04)
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前菜4種の盛り合わせ (茹で豚 桜海老のソースで) (2013/04)
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-
前菜4種の盛り合わせ (黒ミル貝と黄韮の紹興酒漬け) (2013/04)
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-
前菜4種の盛り合わせ (紅芯大根と干貝柱の和え物) (2013/04)
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-
山形庄内産 天然山菜の春巻 (2013/04)
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-
山形庄内産 天然山菜の春巻 のアップ (2013/04)
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-
金華ハムの筍の蒸しスープ (2013/04)
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-
北寄貝の湯引 広東風 (2013/04)
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-
海鮮の白麻婆豆腐 (2013/04)
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-
酸辣湯麺 (2013/04)
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-
生搾菜の浅漬け (2013/04)
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-
テーブル席 (2013/04)
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-
カウンター席 (2013/04)
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-
前菜 (帆立のXO醤) (2013/07)
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-
前菜4種の盛り合わせ (2013/07)
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前菜4種の盛り合わせ (焼茄子のおひたし) (2013/07)
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前菜4種の盛り合わせ (人参と山椒のサラダ) (2013/07)
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前菜4種の盛り合わせ (牛ハツのコンフィ 四川風 新生姜、パクチ、白髪葱添え) (2013/07)
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前菜4種の盛り合わせ (ピータン豆腐) (2013/07)
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-
長野県天竜川の天然鮎の春巻を作ります (2013/07)
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長野県天竜川の天然鮎の春巻を作ってます (2013/07)
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長野県天竜川の天然鮎の春巻 (2013/07)
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豚肉と玉蜀黍の蒸しスープ (2013/07)
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牛肉と新生姜の炒めもの (2013/07)
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-
上湯の葱ラーメン (2013/07)
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-
入口です。
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まずは、ビールで乾杯 (2013/07 Ⅱ)
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前菜 (帆立のXO醤) (2013/07 Ⅱ)
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紹興酒 (2013/07 Ⅱ)
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季節の前菜4種の盛り合わせ (2013/07 Ⅱ)
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季節の前菜4種の盛り合わせ (ピータン豆腐) (2013/07 Ⅱ)
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-
季節の前菜4種の盛り合わせ (牛ハツのコンフィ 四川風 新生姜、パクチ、白髪葱添え) (2013/07 Ⅱ)
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季節の前菜4種の盛り合わせ (焼茄子のおひたし) (2013/07 Ⅱ)
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-
季節の前菜4種の盛り合わせ (人参と山椒のサラダ) (2013/07 Ⅱ)
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穴子の春巻 (2013/07 Ⅱ)
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豚肉と玉蜀黍の蒸しスープ (2013/07 Ⅱ)
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-
フカヒレ スープ (2013/07 Ⅱ)
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エビチリ成都風 (2013/07 Ⅱ)
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麻婆豆腐 (2013/07 Ⅱ)
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冷し担担麺 (2013/07 Ⅱ)
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汁なし担担麺 (2013/07 Ⅱ)
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杏仁豆腐 (2013/07 Ⅱ)
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2022/07
久しぶりの ”MASA’S KITCHEN” さん、鯰江さんにお会い出来るかと思いましたが、鯰江さんは急遽、名古屋JRゲートタワーの方へ行くこととなりお留守でした、残念。
予約時に予め、牡丹海老と冷製麺とフカヒレをお願いを致しました、あとは鯰江さんと相談と考えておりました。
それでは、まずは、私が 「サントリー白州のダブルのハイボール」 で、家内が 「生ビール」 で乾杯です、頂きましたのは次の通りです。
「XO醤」・・・・・これはお通しですが最高のおつまみです、ハイボールを飲みながらこれをつまみます、美味しいですね、お土産で買って帰りましょうか。
「牡丹海老の紹興酒漬け」・・・・・いやぁ~、滅茶苦茶に美味しいですね、紹興酒の香りがそれほど強くなく、ほど良い漬け具合です、牡丹海老が甘いのなんのって、卵が一杯で最高でした。
「前菜4種盛り合せ」・・・・・よだれ鶏、クラゲの中華風和え物、蛸のマリネ、ピータン豆腐、これは紹興酒が欲しくなりますね。
それで、「古越老酒 甕だし 10年 デカンター」 をお願いをしてロックで頂きました。
「雲丹とキャビアの冷製麺」・・・・・今日はアワビではなく雲丹です、うめぇ~、キャビアの塩けだけで頂きます、此方でよくこれを頂きますが、その度に、この美味しさに微笑んでしまいます、私はこれが大好きなんです。
「北京ダック」・・・・・これは鯰江さんが名古屋に行かれる前にスタッフにこれを出すように言われていたそうです、MASA’S KITCHEN さんでは色々な春巻きを出して下さいますが、今日は北京ダックです、皮はパリッとし、香ばしい風味と滲み出る脂が美味しいです、薬味の葱と甜麺醤(だと思いますが)の甘味が良く合い、鯰江さんのお薦めの一品、実に美味しいです。
「フカヒレの姿煮」・・・・・最初はそのままで、途中から黒酢を入れます、2種の味が楽しめます。
美味しかった残った上湯スープに白飯を入れてもらおうかと思いましたがお腹が一杯でしたので諦めました、勿論、上湯スープは飲み干しました(笑)。
「デザート」・・・・・5~6種類のデザートのメニューの中から 宮崎県産 完熟マンゴープリン を選びました、やっぱ、マンゴーは美味しいですね。
鯰江さんはいらっしゃいませんでしたが、今日も大満足でした、自分達の食べたいものを予約してありましたので当たり前ですが全てが美味しかったです、また直ぐにでも伺いたい中華です。
ありがとうございました、また宜しくお願い致します。