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2016.5.27【先付】帆立・海老とトウモロコシの黄身酢掛け
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2016.5.27【活鮮】鳥貝、ボタン海老、しめ鯖、よこわ(マグロの稚魚)、ミミイカ、雲丹
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2016.5.27 今話題の伊勢志摩サミットでも出された「作」
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2016.5.27【椀物】半生くちこと鱧の潮汁
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2016.5.27【八寸(二分割①)】京揚げと青菜の炊いたん、イチジクのワイン煮、合鴨ロースト、季節の野菜の炊き合わせ(人参・かぼちゃ・冬瓜・いんげん)、蛸の柔らか煮
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2016.5.27【八寸(二分割②)】バイ貝の炊いたん、黒豆茶、松風作り、瓢亭玉子、キュウリと何か、万願寺唐辛子の炊いたん、グジの若狭焼き、稚鮎の南蛮漬け、桜海老の唐揚
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2016.5.27【煮物】京筍のアオサ海苔餡掛け
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2016.5.27【揚物】すっぽんの油淋鶏風
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2016.5.27【食事】対象の手作り手打ちそば(9割そば)
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2016.5.27【甘味】大分カボスのジェラード、さくらんぼ、チーズケーキ
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2016.1.14【先付】(数の子、黒豆、チーズの燻製、煮こごり、他)
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2016.1.14【活鮮】(蛸、しめ鯖、鮃の昆布締め、大トロ、赤ナマコ、のれそれ)
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2016.1.14【椀物】(鬼浅利の潮汁)
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2016.1.14【焼物】(鰆と初物走りの筍の幽庵焼き)
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2016.1.14【強肴】(水菜と油揚げの炊いたん、鴨ロース、バイ貝、蛍烏賊のキンピラ)
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2016.1.14【煮物】(寒鰤と聖護院大根の炊いたん)
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2016.1.14【揚物】(子持ちワカサギ、鮟鱇、海老芋)
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2016.1.14 大将の手打ちそば(※コース外料理・アラカルト注文)
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2016.1.14【食事】生シラス丼ぶり、赤出汁、香の物
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2016.1.14【甘味】(苺・ブルーベリー・キウイ・マスカットをベリーソースとクリームソースで、イチジク入りスィートポテト)
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2016.1.14 通常メニュー
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2016.1.14 その日の仕入メニュー その一
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2016.1.14 その日の仕入メニュー その二
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2015.11.24【先附】(かぶの炊いたん クルミ味噌ソース)
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2015.11.24【前菜各種】(白和え、サツマイモのレモン煮、菜の花、近江コンニャク、その他)
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2015.11.24【お造り】(戻りかつおの藁たたき、天然鰤、鮃、しめ鯖、水ダコ、山芋のツマ)
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2015.11.24【焼物】魚の名前忘れた幽庵焼き
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2015.11.24【含肴】(京揚げと水菜の炊いたん、鴨ロース、子持ち昆布、バイ貝)
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2015.11.24【椀物】和牛タンシチュー バケット添え
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2015.11.24【おばんざい】鱈子と季節のお野菜の炊いたん
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2015.11.24【アラカルト注文】大将の手打ち新そば
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2015.11.24【揚物】(万願寺唐辛子、牡蠣、京芋、舞茸)
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2015.11.24【食事】(せいこかにの混ぜご飯、赤出汁、香の物)
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2015.11.24【甘味】(お抹茶のクリームブリュレ、黒豆、わらび餅)
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2015.2.7【前菜】鮑と湯葉の胆ソース掛け
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2015.2.7【先付】むかごの塩ゆで、山芋の寒天寄せ、ミニトマトのコンポート、白和え、ホタルイカ、鰯煎餅
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2015.2.7【向付】車海老の霜焼き、黒鮪、鮃、烏賊、赤貝、あと忘れた。w
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2015.2.7【焼物】厚揚げと三つ葉のたいたん、ばい貝、蛸の柔らか煮、鴨のロースト、鱈子、鱈の白子、鰤の照焼、金目の若狭焼、菜の花、茗荷
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2015.2.7【箸休め】お蕎麦 イクラと唐墨のおろし
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2015.2.7【煮物】瓜坊の味噌鍋
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2015.2.7【揚物】海老芋の天麩羅、めひかりの天麩羅、蕗の薹の天麩羅、あと忘れた。w
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2015.2.7【御飯・香の物・止め椀】鯖の棒鮨、蟹の棒鮨、香の物、味噌汁
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2015.2.7【水物】最中、わらび餅、生姜のムース
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【2017.10.20 6回目】
今年の2月以来の訪問。秋になると、旨い和食が食いたくなるし、自分の中で、旨い和食=馳走菴ひじりという図式が成り立っている。
今回も、ワクワクドキドキしながら、楽しみにお店に伺ったのだが、んー、なんというか期待感を裏切られたような気持ちに陥ってしまった。
此方のお店は、京都っぽいのだが、味付けは、名古屋に合わせた濃い目の感じ。まぁ、私自身、名古屋生まれの名古屋育ちなため、此れは此れで受け入れているし、何よりも、これまで食べたことのない食材や調理法などで、楽しませてくれる大好きなお店の一つだ。
それ故に、今回のなんとも言えない喪失感のようなものは、ちょっと信じられないし、受け入れ難いと思ってしまった。
今回、お願いしたのは、〝お任せコース〟¥8,500。
お料理の内容は以下に。
【先付】
⚫︎鮟肝、人参の真薯、四角豆、柿玉子、秋刀魚の甘露煮、芋きんとん、稲穂の素揚げ
【お造り】
⚫︎赤貝、甲烏賊、天然ブリの腹身、ボタン海老、黒鮪、河豚の細造り
【椀物代わり】
⚫︎名残ハモと松茸、天然大あさりの土鍋蒸し
【箸休め】
⚫︎鯖寿司とアイナメの即席南蛮漬け
【焼き八寸】
⚫︎野菜(焼きナス、海老芋、南瓜、サヤエンドウ豆)の炊き合わせ、京揚げと水菜の煮浸し、鱈の白子ポン酢、バイ貝、蛸の柔らか煮、きゅうりのぬか漬け、黒ムツ、鹿肉塩麹焼き、タラコの炊いたん、蕪の酢漬け、黒豆のニンニク漬け、蟹味噌豆腐、近江蒟蒻
【揚物】
⚫︎甘鯛の若狭唐揚げ、海老芋の素揚げ、原木舞茸の唐揚げ
【食事】
⚫︎新蕎麦9割の手打ち蕎麦
【甘味】
⚫︎カボスのソルベ、和栗のクリームブリュレ、柿
どれもこれも、何度か食したものばかりで、ドキドキ感やワクワク感が薄かった気がします。
久々に、美味しい和食を食べたい!という思いで伺ったが、非常に残念な気持ちになってしまいました。
何はともあれ、ご馳走様でした。